10 Easy Weeknight Dinners to Make in Your Dutch Oven Kitchn

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Each Instant Precision Dutch Oven includes a 6-quart, heavy-duty enameled cast iron pot with a matching dishwasher- and oven-safe lid, electric cooker base with five functions for precise cooking.

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Instructions. Set the Instant Precision Dutch oven to SEAR. Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes. Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside. Add onions and sauté for 3-5 minutes, until.

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The Instant Dutch Oven is a 5-in-1 electric multi-cooker with a high-quality enameled cast iron insert. The functions are sear/saute, braise, slow cook, manual mode, and keep warm. It cooks using a direct heat source on the bottom of the appliance in the cooker base. One of the great things about this is that you can also use it on the stove.

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Preheat the Instant Precision Dutch Oven on saute/sear mode. Set the time to 40-minutes. Add the butter and olive oil. Once the butter has melted add the potatoes and salt. Cook stirring every 10-minutes until the potatoes are fork-tender. Note: if using small red potatoes instead of baby-size then peel a strip of the skin off around the middle.

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Press START. When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate. Add potatoes, carrots, shallots and ½ tsp salt.

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Sear roast on all side until browned, about 3 minutes per side, then set aside. Add a splash of beef stock to the pot to deglaze and scrape the brown bits from the bottom of the pot. Place the vegetables in the pot. Add beef broth to 1/2 to 2/3 of the way up to the top of the vegetables, approximately 2 cups.

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Print Recipe. Instructions. Preheat the Instant Dutch Oven at 180°F for 1 Hour. Combine cream cheese, cheddar cheese, shredded chicken, water, and ranch dressing into the pot. Stir to combine. Cover with the lid and Cook for 20 Minutes, until melted and bubbly around the edges. Uncover and stir. Fold in crumbled bacon and diced scallion.

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Easy Instant Dutch Oven Pot Roast. This Instant Dutch Oven pot roast can be made using any standard Dutch oven or using the Instant Dutch Oven electric slow cooker functions. It is super easy to make and has a ton of flavor from dry onion soup mix and Montreal Steak seasoning.

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Add nuts on top of the cake mix. Place slices of butter on top. If using the electric Dutch oven functions, set the Instant Dutch Oven to manual mode 2 at 300 degrees and bake for 1 hour 45 minutes to 2 hours. If using the oven, place the cast-iron pot in an oven preheated to 350 degrees and bake for 45 minutes to an hour.

Brown on all sides for 8-10 minutes a side. Transfer beef to a large bowl. Repeat with remaining beef until all beef has been browned. Melt the butter in the pot. Add onions and 1 tsp salt, cook until onions are softened 6-7 minutes, stirring often. Stir in the garlic and thyme, and cook for 30 seconds until fragrant.

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Lentil Soup With Wheat Berries and Kale. This dish brings together pantry staples like lentils, garlic, and wheat berries, with turmeric and fragrant coriander. Leftover produce gets thrown in.

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Instant Pot beef stew - This Instant Pot Beef Stew is loaded with tender chunks of beef, carrots and potatoes in a rich and savory broth. Instant Pot roast - Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

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Date Night Recipes. Instant Pot Fettucine Alfredo. Easy Instant Pot French Onion Soup. Dutch Oven Pork Tenderloin. Instant Pot Shrimp Scampi. Hi, I'm Tina! I'm the writer, photographer, and recipe developer, and one of the many taste testers at Monday is Meatloaf. Growing up, I got to see many great family cooks in action, but I didn't delve.

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Select SEAR/SAUTE and set the time to 30 minutes. Press START. Add the 2 tbsp oil into the Dutch Oven . Once the oil smokes, brown the roast on all sides, 8 to 10 minutes. Transfer to a plate. Add remaining 1 tbsp oil, onion, and celery to the Dutch Oven and cook until vegetables are softened, about 5 minutes.

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Select SEAR/SAUTÉ Mode. Press the Temp/Time button to set the time to 30 minutes with the knob. Press START . Season short ribs with salt and black pepper. When the cooking vessel is hot, place ribs to the bottom and sear both sides until browned (roughly 5 minutes each side). Take the ribs out and put onto a plate.

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Season pot roast liberally on both sides with salt and pepper. When Dutch oven is hot, add oil and let it heat up, about 2 minutes. Sear both sides of the roast, approximately 6-8 minutes per side. Remove from Dutch oven and set aside. Add onions and sauté for 3-5 minutes, until softened. Add beef stock.