game night

Give your festivals and special occasions a treat of sweetness with this rich and creamy Badam halwa recipe. A rich dessert recipe that you can make for your family and friends on special occasions and festivals, Badam Halwa is truly delicious. This halwa recipe is cooked using blanched and peeled almonds which are further grinded into a paste and roasted in ghee. Furthermore, the roasted almond paste is cooked with milk and sugar and is garnished with cardamom powder and saffron. This dessert recipe is especially prepared in monsoons and winters as almonds can boost your immunity and keep you warm. Treat your loved ones with this lip-smacking sweet dish and enjoy!

Badam Halwa Recipe | Navratri Recipe | Almond Halwa Recipe

almonds blanched & peeled

cardamom

ghee

sugar

milk

saffron

To prepare this mouth-watering dessert recipe, soak almonds over night, then blanch and peel the almonds in a grinder jar and grind almonds in it. Then add 2 teaspoons of milk in the jar in order to make a thick paste.

Take a deep-bottomed pan and keep it on medium flame, you can also use a kadhai instead of a deep-bottomed pan. Now, melt ghee in the pan and add almond paste in it. Stir well and cook the almond paste until golden brown in colour.

Stir in the remaining milk along with sugar in the pan and cook for about 10 minutes. Afterwards, remove the pan from the flame and sprinkle cardamom power along with saffron on it. (Optional: If you have silver varq, you can garnish the halwa with it.) Serve hot!

Paneer Schezwan is yet another tongue twisting Indo-Chinese recipe for all the cottage cheese lovers. This aromatic paneer recipe offers a spicy blend of flavors and can become your most desired paneer dish with flying colors. The flavorsome gravy is thick and spiced up with schezwan and soy sauces. Rice wine gives it a sugary flavor, though you can avoid rice wine for a more spicy gravy. You can never go wrong with this amazing brunch recipe because it's easy and can be cooked within 30 minutes in the comfort of your home. And who doesn't enjoy a spicy sauce recipe when served hot with veg noodles or veg fried rice? Cook and serve it hot on platter to your family and guests!

Paneer Schezwan Recipe

sesame oil

garlic

ginger

onions

capsicum (green pepper) sliced

Numbers green chilli sliced

schezwan sauce

soy sauce

0 As required black pepper

0 As required sugar

water

0 As required salt

corn flour

cottage cheese

rice wine

Start by preparing the thick corn starch mixture, add corn flour in 1/4 cup of water and mix it well for a thick mixture and keep it aside. Now, chop spring onions, garlic, ginger, capsicum and slit green chilies separately and keep them aside.

Now, take a non-stick pan, add sesame oil and heat it over medium flame. Add chopped garlic, ginger and stir-fry them for a minute or two. When garlic is light brown in colour, add few chopped spring onion, capsicum and sliced green chilies; and mix the vegetables well.

Stir-fry vegetables over medium flame for 2-3 minutes. When the vegetables are cooked, add schezwan sauce and mix it well with vegetables. Cook on a low flame and add soy sauce while stirring the vegetables. Sprinkle salt and black pepper powder. Mix it very well.

Pour the remaining water in the pan to prepare a slightly thick gravy. Stir well and you can add more or less water, depending on the thickness of gravy. Add sugar and salt as per your taste and mix them well. Simmer on a medium flame, stirring occasionally.

Now, add corn flour mixture in gravy and mix it well. Ensure there are no lumps are formed, stir well to form a nice thick gravy. Simmer it on a medium flame. Once the gravy is done, add cottage cheese cubes in the gravy and switch off the flame. Garnish your hot gravy with the remaining chopped spring onions. Pour sweet rice wine and serve it hot with veg noodles or fried rice.

Wondering how to make restaurant style chicken manchurian at home? Try this easy chicken manchurian recipe with step by step photos!If you always wanted to try an easy chicken manchurian recipe to relish with your loved ones, we have got just the perfect one. A yummy Indo-Chinese dish, chicken manchurian is also popular among all age groups in India. This chicken manchurian recipe is perfect for children too as it is made with a combination of proteinous chicken & healthy veggies! Why order chicken manchurian online when you can make this yummy delight at home? Try this super easy chicken manchurian recipe and enjoy restaurant style taste at home. You can serve it with Fried Rice, Pan Fried Noodles, and even Hakka Noodles. You can tweak the spices used in this recipe as per your taste and add your own twist to this traditional recipe. Here’s a simple hack to make the Manchurian balls juicy and tender- Soak the chicken pieces in lukewarm water for some time. This makes the pieces tender. The chopped, marinated chicken cubes minced with Manchurian sauce makes it a quick recipe that can be relished without many efforts. Chicken Manchurian has half cooked vegetables and thick gravy which adds on to its unique texture. This chicken recipe can also be served as an appetizer by making it in dry form without any gravy. If you have guests coming over then this should be the best option to go for! Also, if you have picky eaters at home, then prepare this Chicken Manchurian recipe for them as they are surely going to love this surprise. Serve this delicious Manchurian on occasions like kitty parties, potlucks, house parties and even birthday parties. So, next time when you want to impress your loved ones with some yummy delicacy, then prepare this awesome dish and surprise them with your culinary skills.

Chicken Manchurian Recipe: How To Make Chicken Manchurian

chicken

all purpose flour

refined oil

green peppercorns

green chilli chopped

cilantro

chicken stock

light soya sauce

black pepper

Numbers spring onions

Chicken Manchurian Recipe: How to Make Chicken Manchurian

The Chicken Manchurian recipe is a simple yet delectable Chinese recipe. Take a bowl and add cornflour, flour, salt and pepper along with the beaten egg in it. Mix all these ingredients properly and prepare a batter. Next, dip the chicken pieces in the batter one by one. Make sure it is properly coated and keep aside for 10-15 minutes.

Meanwhile, heat oil in a pan over medium flame. Once the oil is sufficiently hot, place the coated chicken pieces in the oil and deep fry till they turn golden brown in colour. Once done, drain the excess oil and keep aside till further use.

Now, to prepare the Manchurian sauce, heat oil in another pan over medium flame. Once the oil is hot enough, add the garlic and ginger in it. Fry till they become slightly brown in colour. Now add in green chillies and cilantro leaves. Saute these for about a minute or so.

Then, bring the flame to low and add in the chicken stock, soya sauce, salt, sugar and pepper. Allow this mixture to simmer and cook for 5 minutes. Once done, add in cornflour along with water in it and bring the mixture to a boil. The last step is to place the fried chicken pieces into the Manchurian sauce. Bring the flame to medium-low and allow the dish to cook for close to 5 minutes. Once done, turn off the flame and transfer the Chicken Manchurian into a serving bowl. Garnish with chopped spring onions and serve hot with fried rice or noodles.

Want an easy step-by-step photos recipe of Khaman Dhokla? Try this recipe to make instant dhokla today!If you are looking for an easy khaman dhokla recipe with step-by-step photos, you have reached your destination! Dhokla are popular Gujarati snack that are light, fluffy, tasty and healthy. You can make this easy instant dhokla recipe at home and enjoy with your loved ones. This Gujarati dhokla recipe is made with simple ingredients and are ready in 30 minutes! It is traditionally steamed, but can also be prepared in a microwave, oven or a pressure cooker. There are several varieties of Gujarati Dhokla, and Khaman Dhokla is one of them. Khaman is made with besan or chickpea flour and is yellow in colour. In contrast, the other Dhokla varieties are white and are prepared using rice flour mixed with chickpea flour. While Khaman Dhokla is sweet and zesty at the same time, the other dhokla is generally just tangy in taste. Undoubtedly, there are several differences between the two types of dhoklas, but they are part of a culture that loves flavourful delicacies. Gujarati cuisine is known to have a lot of tasty and delightful snacks to offer, and dhokla tops the popularity list. It is one of the best breakfast options to have as it is light and fills your stomach quickly. Here is an easy way to make soft and spongy Khaman Dhokla that tastes super-delicious.

Dhokla Recipe | Authentic Gujarati Khaman Dhokla Recipe | How To Make Dhokla

flour

lemon juice

salt

baking soda

Numbers curry leaves

mustard seeds

coriander leaves

coconut powder

Dhokla Recipe | Authentic Gujarati Khaman Dhokla Recipe | How to Make Dhokla

To make this easy Khaman Dhokla recipe, take a large mixing bowl and add gram flour, salt, water, lemon juice and baking soda in it. Mix all these ingredients well. Allow the batter to ferment for 1-2 hours. If you are making it in the winter season, this might take longer. In the meantime, pour boiled water in a steamer and grease the utensil with oil.

Pour the dhokla batter in the greased utensil and cook on low flame for 15-20 minutes. Check with a knife after 15 minutes by inserting it inside the dhokla. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into squares.

For the tempering, heat a pan with oil in it over medium flame. Once the oil is sufficiently hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, lower the flame and squeeze 1/2 lemon, add sugar and green coriander leaves. If you prefer higher spice levels, you can also add some finely chopped green chillies. You can also make Dhokla sandwich by layering Dhokla and adding your favourite sauce to it!

Turn off the heat and pour the tempering on the dhokla and sprinkle the coconut powder over the dish. Transfer the dish to a plate and serve it with any spicy chutney that you like such as green coriander chutney. Khaman Dhokla is best enjoyed when paired with Faafda and Jalebi. Try this delicious snack recipe at home with your family and friends.

These chocolate chip cookies packed with pretzels and marshmallows are the perfect combination of sweet, salty, chewy, and crunchy.

Chubby Rocco Cookies

unsalted butter

brown sugar

eggs

white whole-wheat or whole wheat flour

milk chocolate

mini marshmallows

Melt 1 1/2 sticks unsalted butter and place in a large bowl. Add 1 1/4 cups packed dark brown sugar and stir until combined. Add 2 large eggs and stir until completely incorporated. 

Coarsely chop 3 cups mini pretzels. Reserve 2 cups for rolling the dough balls. Place the remaining 1 cup in a medium bowl. Add 2 cups white whole-wheat or whole wheat flour, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup milk chocolate chunks or chips, and 1 cup mini marshmallows, and stir to combine. Add to the butter mixture and stir with a wooden spoon until fully combined. Cover and refrigerate overnight.

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line 2 baking sheets with parchment paper. Place the reserved 2 cups chopped mini pretzels in a shallow bowl.

Scoop 2 to 3-tablespoon portions of the dough out (if the dough is too stiff, let sit for 10 minutes and try again). Roll each portion into a ball, then roll in the chopped pretzels to coat. Place 6 on each baking sheet, spacing them evenly apart.

Bake one sheet at a time until the cookies are golden brown on the edges and set and pale golden brown in the center, 14 to 16 minutes. Let cool at least 20 minutes on the baking sheet. Repeat baking any remaining dough (you can reuse the parchment).

We are always trying to bring you recipes that make your taste buds take a trip around the world, and here is a recipe that will take you to the United States of America. Creole Mustard is a flavourful sauce extremely popular in the South Eastern region of USA. While you may have had a lot of dipping sauces, this is quite unique in its own way. It is made by combining the goodness of Worcestershire sauce, Tabasco sauce and Dijon mustard. All of which are delectable in their own right. It is very versatile and can be used in as a spread in sandwiches. It can also be used as a dressing sauce in salads of different kind. Creole Mustard is also quite often used as a marinade for making a number of seafood recipes. All because of its delicious taste. It is spicy and hot making it an apt dip for all the Indians who loves their food spicy. If you want to add some flavour to simple steamed vegetables then this Creole Mustard should be your pick. You can serve it with roasted chicken wings to amp up the taste of the chicken. You can make this delicious dip in bulk and refrigerate. It is usually grainy in texture due to the richness of the mustard. Making this sauce at home is much better than picking the ones available at the supermarket shelves. You don’t have to travel all the way to Louisiana in USA to enjoy Creole Mustard. Just follow the steps given below and enjoy.

Creole Mustard Recipe

dijon mustard

Worcestshire sauce

tabasco sauce

Take a bowl and combine together Dijon mustard, Worcestershire sauce, Tabasco sauce. Mix well. Serve.

Pottage is a traditional British recipe, which has been in existence since medieval times. This dish is quite dynamic, since the ingredients can be changed according to one's own wish. It was earlier known as "A mess of Pottage", since the ingredients were simply added in a saucepan and cooked over wooden fire, without the use of any specific ingredients. This non-vegetarian recipe normally uses a grain like oats or barley, vegetables and meat if it is available. It can also be made as a vegetarian dish by excluding the chicken and using tofu or even soy. It is a stew, but can also be consumed as a soup. Serve this on a winter night, as it is quite hearty and warm with pieces of your choice of bread and cold meat-cuts. Enjoy!

Pottage Recipe

oats

carrot

parsnip diced

onion

cabbage

leek

mushroom

turnip

vegetable oil

beans

Numbers bay leaf

thyme

sage

rosemary

chicken diced

parsley

To prepare this one-pot meal, heat the oil in a large kettle or a saucepan. Add the onions, carrots, parsnips and turnips. Cook it for about 5 minutes, while covering it with a lid.

Once the vegetables become a little soft, add the softer vegetables like the mushrooms, cabbage, leeks and beans. Cook for about 2 minutes.

Next, add bay leaf, thyme, sage, rosemary and the chicken stock. Cover with a lid and cook for about an hour. Once done, add the salt and black pepper powder.

Now, add the rolled oats and the diced chicken. Cover again and cook for another 20 minutes. Transfer to a serving bowl and serve with slices of bread.

Simply mix melted butter, honey, bubbly beer, flour, baking soda, and salt together for a hearty loaf that&#x27;s ready in under an hour.

How To Make Easy 5-Ingredient Beer Bread

unsalted butter,

room temperature beer (1 1/2 cups),

honey

all-purpose flour

baking powder

Heat the oven and prepare a loaf pan. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x5-inch loaf pan with butter, then line with a parchment paper sling that hangs off the 2 longer sides.

Melt the butter. Cut 6 tablespoons unsalted butter into 6 pieces. Place in a large microwave-safe bowl and microwave in 10-second bursts until completely melted, 50 to 60 seconds total. (Alternatively, melt the butter on the stovetop and transfer to a large bowl.)

Combine the wet ingredients. Add 12 ounces beer and 1/4 cup honey and whisk to combine.

Add dry ingredients and mix until just combined. Add 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt, and stir with a spatula just until no dry spots remain. Do not overmix, a few lumps are fine.

Transfer batter to the prepared pan. Scrape the batter into the prepared pan and smooth the top.

Bake the bread. Bake until browned and the center of the loaf springs back when gently pressed, 45 to 55 minutes.

Cool the bread. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack. 

Chicken Malai Kebab is an easy-to-make appetizer recipe that you can prepare for your family and friends on occasions like kitty party, game night, pot luck and even anniversary. This dish of the Mughlai Cuisine is prepared with boneless chicken pieces which is marinated in a melange of spices and then grilled. Tossed with mint chutney, kebab masala or garam masala powder, and coriander leaves, this is a succulent kebab recipe that will make your mouth water. The specialty of this chicken recipe is that it is stuffed with fresh cream and low fat mozzarella cheese, that gives your taste buds a creamy and cheesy taste. Though, mozzarella cheese has been used in this dish, you can also use any processed cheese in this dish. Your kids will also love this delicious dish. Try this easy recipe and enjoy with your loved ones!

Chicken Malai Kebab Recipe

kilograms chicken boneless

butter

mililitre fresh cream

ginger paste

garlic paste

coriander powder

low fat mozzarella cheese

Numbers egg

mililitre rice vinegar

garam masala powder

green chutney

To prepare this delicious kebab recipe, wash and clean the boneless chicken pieces. Pat the pieces dry and prepare the marinade with salt, rice vinegar, ginger and garlic paste. Stir to mix the marinade and take the chicken pieces in a bowl and marinate with this mixture overnight in the refrigerator, probably the previous night you want to make it. Take out the bowl next morning and squeeze the chicken pieces lightly against palms and keep aside for a while.

Now, take a bowl and add grated mozzarella cheese in it, crush the cheese to make a paste like consistency. Then, crack an egg in the bowl and add fresh cream along with corn flour in it. Mix well all the ingredients.

Now, take those marinated chicken pieces and mix them in the this cream and cheese mixture. Add the chopped green chillies and coriander powder in the bowl and stir the bowl continuously. Refrigerate the chicken pieces again for 2-3 hours for marination.

Finally, take out the marinated chicken pieces and put them in a skewer. Put this skewer in a tandoor or a griller, and cook the chicken pieces for 5 minutes. Take out the chicken pieces carefully when done, and hang them on a bar.

Brush them with butter and refined oil and put the chicken pieces back in tandoor and cook till they get light golden in colour.

Chicken Malai Kebab is a ready, take the pieces out of skewer in a plate, and garnish with lemon juice, butter, garam masala powder, coriander or mint chutney, if you like. Toss well the chicken pieces and serve hot. Enjoy the kebabs. (Note: Use kebab masala, if possible to make this dish more tasty.)

Craving delicious Fried Egg & Cheese Sandwich? Try this easy Egg and Cheese Grilled Sandwich recipe with step by step instructions.If you love egg and cheese sandwich, then you have to try this super quick egg and cheese grilled sandwich recipe. Never made a sandwich before? Don't worry, as this easy egg and cheese grilled sandwich recipe with step by step instructions will help you every step of the way. Ready to serve in 20 minutes, this fried egg and cheese sandwich is heaven in every bite. You can win numerous hearts with this grilled egg cheese sandwich. This is a lip-smacking grilled sandwich recipe loaded with cheesy flavours and is cooked using whole wheat bread, egg, cheese slices and butter. If you are bored of the common egg sandwiches, then you will surely like this American sandwich recipe as it gives your taste buds a unique experience. Serve this dish with any dip of your choice and relish the wave of yummy flavours in your mouth. So, the next time you are yearning for some comfort food, make sure to give this egg and cheese sandwich recipe a fair chance.

Egg And Cheese Grilled Sandwich Recipe

wheat bread

cheese

To prepare this egg and cheese grilled sandwich recipe, lay the whole wheat bread slices on a clean surface (or a tray). Carefully spread butter on one side of the bread slices. Once done, keep them aside until needed again.

Next, put a non-stick pan on medium flame and melt butter in it. Once the butter has melted, crack open eggs in the pan. Cook the eggs until the egg whites are completely settled and the egg yolk becomes thick. Top it up with black pepper powder and salt to add more flavour. Then, remove the eggs from the pan and keep them aside.

Now, put another non-stick pan on medium flame and transfer the bread slices on it. Make sure to keep the side with butter on it, facing towards the pan. Add cheese slice on it followed by the scrambled eggs (see step-2 for reference).

Add the remaining bread slices to cover the sandwich. Make sure to keep the side with butter on it, facing upwards.

Pan-fry the sandwiches until they are golden-brown in colour and the cheese has melted. These grilled egg and cheese sandwiches can be eaten as it is or you can serve them hot with any dip of your choice!

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

vanilla extract

almond extract

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

graham crackers

milk chocolate chips

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

A sesame-scented dough is slathered with kimchi compound butter to create the ultimate savory breakfast roll.  

Cheesy Kimchi Rolls

all-purpose flour,

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

Cooking spray

cabbage kimchi (from

scallions

extra-sharp cheddar cheese,

white sesame seeds

Place 8 tablespoons of the unsalted butter in a medium bowl and let sit at room temperature to soften while you make the dough. 

Instructions

Place 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place 1 cup warm water (about 125ºF),1/4 cup toasted sesame oil, and 2 large eggs in a medium bowl and whisk to combine. Turn the mixer speed on to low and slowly pour in the egg mixture. Once all the egg mixture is incorporated, Increase the speed to medium-low and knead until the dough is smooth, soft, and forms a ball, 7 to 8 minutes. After 5 minutes, if the dough is sticking to the edges of the bowl, add more flour 1 tablespoon at a time. (If mixing by hand, stir until a shaggy dough forms, then knead on a work surface until a finger pressed into the dough springs back, about 7 minutes.)

Gently remove the dough from the bowl and coat the bowl in cooking spray. Return the dough to the bowl. Tightly cover the bowl in plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 1/2 hours. Meanwhile, make the filling when the butter in the bowl is softened.

Make the dough: 

Prepare the following: Drain 2 cups cabbage kimchi in a fine-mesh strainer, pressing out any excess liquid with a rubber spatula. Place the kimchi in the bowl of a food processor and pulse until coarsely chopped, about 10 pulses. (Alternatively, chop the kimchi by hand.) Return the kimchi to the strainer and press out any excess liquid.

Heat a medium non-stick skillet over medium heat. Add the kimchi and cook until some liquid has evaporated, 4 to 5 minutes. Transfer back to the strainer to drain and cool.

Mince 4 garlic cloves and add to the bowl with butter. Thinly slice 3 medium scallions. Reserve 2 tablespoons of the greens for garnish, then add the remaining scallions to the bowl with butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

Grate 6 ounces sharp white cheddar cheese on the large holes of a box grater (about 1 1/2 cups). Coat a 9x13-inch baking dish with cooking spray. 

Make the filling: 

When the dough is ready, punch it down and transfer onto a lightly floured work surface. Flour a rolling pin and roll the dough into a 24x10-inch rectangle (about 1/3-inch thick), with a longer side closer to you.

Evenly spread the kimchi filling onto the surface of the dough, then sprinkle with the cheese. Starting at the bottom, roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface. Pinch the seam together at the top.

Position the log seam-side down. Trim 1 inch off each end of the log and discard. Cut the log crosswise into 15 pieces. Arrange the rolls cut-side up in the baking dish, 5 across and 3 down.

Loosely cover in plastic wrap and let rise at room temperature for 25 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Melt the remaining 2 tablespoons unsalted butter in the microwave or in a small saucepan.

Uncover and brush the butter onto the rolls. Sprinkle with 2 tablespoons white sesame seeds. Bake until puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean, 30 to 35 minutes.

Fill and assemble the rolls: 

Flavored with an unlikely combination of seasoning packets, pepperoncini peppers, and butter, this weeknight-friendly dinner is like no other pot roast you&#x27;ve ever tasted. 

Instant Pot Mississippi Pot Roast 

beef chuck roast

vegetable or canola oil

(1-ounce) packet ranch salad dressing and seasoning mix

(1-ounce) packet

Cut 1 stick unsalted butter into 8 pieces. Trim off any large pieces of surface fat from 1 (3-pound) boneless beef chuck roast. Pat dry with paper towels.

Heat 1 tablespoon vegetable or canola oil in a 6-quart or larger Instant Pot or electric pressure cooker on the highest Sauté setting until shimmering. Add the roast and sear on all sides until browned, about 10 minutes total. Transfer to a plate. 

Pour 1/4 cup water into the pressure cooker, scrape up any browned bits, and simmer until almost evaporated, 1 to 2 minutes. Turn off the pressure cooker. 

Return the roast and any accumulated juices to the pressure cooker. Sprinkle the roast with 1 packet ranch mix and 1 or 2 packets au jus gravy mix. Top with the butter. Pour 1/2 cup brine from 1 jar pepperoncini peppers over the roast. Add 10 pepperoncini peppers.

Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 55 minutes. It will take about 15 minutes to come up to pressure.

When the cook time is up, let the pressure naturally release for 15 minutes. Quick release any remaining pressure. Shred the roast into bite-sized pieces with tongs.

Top 38 game night recipes from across the web

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