It’s very beneficial for our food budget that I prefer to cook dry beans. I mean, a bag of dried beans is cheap, y’all! And now that I have an Instant Pot, cooking them is super fast too. Especially black-eyed peas. Heck, I don’t even have to soak them first.
Black-eyed peas cook in only about 15 minutes with an additional 15-minute natural release time. I can put ‘em on to cook when I start supper and they’ll be ready to serve by the time we’re ready to eat!
But I wanted a little something different with our black-eyed peas. I decided to add some spicy Rotel tomatoes to them. They turned out deliciously.
Everyone knows that spaghetti is a simple yet delicious meal. But, you know, sometimes you want something with a little more zing. A little something different. You know, just a little more excitement.
How about giving plain ole spaghetti a facelift? How about giving it a taco theme for a little Mexican flair?
It sounded good to me. So I decided to give a taco-styled spaghetti idea a try.
It’s a simple dish, and the kids will love it too. I mean – spaghetti ANDtacos? What’s not to love??
So if you’re after the one-pot preparation simplicity of a spaghetti supper but want to try something different, this taco spaghetti is an easy, cheesy, delicious option for your family too.
I love my Instant pot for many things. One of the biggest benefits is faster or simplified cooking in my kitchen. BUT, that simplification is bumped up even higher with this Pepperoncini roast. There are only 3 ingredients: A roast, an onion and one 16-oz jar of sliced Pepperoncini.
Let me paint you a picture:
Sear roast, sauté an onion or two, then dump an entire jar of Pepperoncini over the whole shebangie.
Simply allow the IP to cook for 35 minutes or so and BOOM! Dinner is served.
I’m not gonna lie, this is by far the easiest pot roast I’ve ever made. And it’s also RancherMan’s favorite. Here’s how it all comes together: