How to Make Dill Pickles

Here’s how to make dill pickles! Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch. Did you know you can make homemade dill pickles in just 20 minutes? They’re tangy, salty sweet with just the right crunch: infinitely better than store bought. So why not try your hand at it? Not only will you feel a pride in your new skill, you’ll have two pint jars of bright green spears to eat for lunch, dinner and snacks. Trust us: the jars won’t last long! Here’s everything you need to know about how to make dill pickles. Finding the right cucumbers These dill pickles use small pickling cucumbers (also called baby or Kirby). Don’t even think about using a standard cucumber! The type for canning are small, thin cucumbers. They’re labeled different things at the store, so you might see them called baby cucumbers, pickling cucumbers or Kirby cucumbers. Other ingredients for this dill pickle recipe Other than the cucumbers, all you need is a handful of ingredients to make this dill pickles recipe! Here are the remaining ingredients you need for how to make dill pickles: Fresh dill: We like using fresh […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make dill pickles! Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch.

How to Make Dill Pickles

Did you know you can make homemade dill pickles in just 20 minutes? They’re tangy, salty sweet with just the right crunch: infinitely better than store bought. So why not try your hand at it? Not only will you feel a pride in your new skill, you’ll have two pint jars of bright green spears to eat for lunch, dinner and snacks. Trust us: the jars won’t last long! Here’s everything you need to know about how to make dill pickles.

Finding the right cucumbers

These dill pickles use small pickling cucumbers (also called baby or Kirby). Don’t even think about using a standard cucumber! The type for canning are small, thin cucumbers. They’re labeled different things at the store, so you might see them called baby cucumbers, pickling cucumbers or Kirby cucumbers.

Other ingredients for this dill pickle recipe

Other than the cucumbers, all you need is a handful of ingredients to make this dill pickles recipe! Here are the remaining ingredients you need for how to make dill pickles:

  • Fresh dill: We like using fresh dill in our dill pickles. If you can’t find it or prefer a look without the herb, you can also use dill seeds! Use 2 teaspoons dill seeds for this recipe.
  • Peppercorns & coriander seeds: These seeds add big herby flavor.
  • Garlic: Garlic adds just the right savory note.
  • Salt & sugar: Brings the flavor to the pickling brine.
  • White vinegar: This is what makes the pickling action happen.
How to make dill pickles

How to make dill pickles…in 20 minutes!

Once you’ve assembled the ingredients, pickling is a breeze! Here are the basic steps that you’ll follow for how to make dill pickles:

  • Cut the vegetables & pack the jars. Slice up those long, thin cucumbers and pack them into the jars with dill and garlic.
  • Make the brine. Dissolve the salt and sugar in the vinegar and water: it takes only 1 minute on the stove.
  • Pour in the brine & cap the lid. Then pour in the brine, tap them on the counter to release any air bubbles, and cap the lid.
  • Refrigerate 24 hours, or process for longer storage. Keep reading…
Pouring in the pickle brine
Pouring in the pickling brine

Method 1: Refrigerator pickles

Our favorite way to make dill pickles is refrigerator pickles! What are they and what are the pros and cons? Here’s a breakdown:

  • Refrigerator pickles keep for 1 month in the refrigerator! You can eat them after 24 hours of refrigeration.
  • They’re not shelf stable, but really: who needs them to be? We always eat them faster than 1 month.
  • Refrigerator pickles are crunchy and bright green, with a crisp, tangy flavor. Processing the pickles makes them softer and milder. This is the main reason we love to make dill pickles as refrigerator pickles!
Refrigerator dill pickles
Refrigerator pickles come out bright green with a crisp texture and punchy flavor

Method 2: Shelf stable pickles

Want your dill pickles recipe to last up to 1 year? Then you can process your pickles. Processing the pickles is simply boiling them for 10 minutes in a large pot. This kills all bacteria and allows them to be shelf stable for 1 year. Here’s more about this method:

  • You’ll need a canning rack or any rack that keeps the jars off of the bottom of the pot.
  • It takes 10 minutes to boil a jar of dill pickles.
  • Processed pickles are softer, sweeter and milder, with a dull green color. This is because the boiling water cooks the pickles a bit. Alex and I prefer refrigerator pickles for their flavor and color, but the shelf stable pickles are delicious too!
Processed pickles
Processed dill pickles are shelf stable for one year!

Classic recipes with dill pickles

Now that you know how to make dill pickles: let’s eat! Our favorite way to eat them is to snack on them out of the jar (right?). But there are a few classic recipes that wouldn’t be the same without dill pickles. Here are a few recipes with pickles:

Let us know if you try our method in the comments below! PS check out our top dill recipes for what to do with the rest of your herbs!

This dill pickle recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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How to Make Dill Pickles

How to Make Dill Pickles


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2 pint jars
  • Diet: Vegan

Description

Here’s how to make dill pickles! Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch.


Ingredients

  • 2 1-pint wide-mouth mason jars with lids
  • 1 1/2 to 2 pounds small cucumbers (like Kirby)
  • 3 cloves garlic
  • 1/2 tablespoon coriander seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon kosher salt
  • 1/2 tablespoon sugar
  • 2/3 cup white vinegar
  • 1 1/3 cup water
  • 1 large handful fresh dill (or 2 teaspoons dill seeds)

Instructions

  1. Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
  2. Quarter the cucumbers into four slices lengthwise (cut off tips so they to fit inside the jar). Peel and cut the garlic cloves in half.
  3. In a saucepan, place the coriander seeds, whole peppercorns, sugar, kosher salt, white vinegar and water. Whisk over low heat until fully dissolved, about 1 minute, then remove from the heat.
  4. In the two clean mason jars, tightly pack the cucumbers, garlic and fresh dill.
  5. Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
  6. Wipe jar rims dry and place the lids on the jars and screw on the rings until they are hand tight.
  7. For refrigerator pickles (our favorite): Leave the jars in the fridge for 24 hours before tasting. The pickles last up to 1 month in the refrigerator (they’re not shelf stable, but they never last that long!).
  8. For shelf-stable canned pickles: Bring a large pot of water to a boil and have a canning rack ready. Place the jars in the boiling water with the jars lifted off of bottom of pot with a canning rack (or any rack that keeps them off the bottom). Boil for 10 minutes. Turn off the heat and allow to cool in the water for 5 minutes, then carefully transfer to cutting board and allow to cool to room temperature. Check the lids for a seal after 12 hours (make sure the lids pop down: if not, store the pickles in the refrigerator like in Step 8). Store in a cool place for up to 1 year.

  • Category: Essentials
  • Method: Canned
  • Cuisine: American

Keywords: How to Make Dill Pickles, Dill Pickles Recipes

More types of pickles

Love pickles? (Us too.) You can pickle all sorts of veggies: not just cucumbers! Here are some more to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Flaky Homemade Biscuits

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to! Biscuits are right up there at the top of the cozy comfort food list. Right? For us, they rank with the likes of chili, mac & cheese, and pot pie. And these particular biscuits are the most tender, flaky, comforting homemade biscuits you’ll find. (We think, at least!) Alex and I have been eating them as a side for creamy wild rice soup and drizzled with hot honey. They’re always a huge hit with guests. Are you looking for a go-to biscuits recipe? Because we think this one is it. Are these really the best homemade biscuits? We think so. Why? Well, they’re tender and perfectly flaky. They have just the right rise and beautifully layered look. And the flavor? They’re buttery and just the right amount of salty, savory goodness. What we love is that we’ve been looking for a go-to biscuit recipe for quite some time. And these are perfect for serving with soups or as a breakfast sandwich. As you’d expect, there are a few baking tricks that result in the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!

Homemade biscuits

Biscuits are right up there at the top of the cozy comfort food list. Right? For us, they rank with the likes of chili, mac & cheese, and pot pie. And these particular biscuits are the most tender, flaky, comforting homemade biscuits you’ll find. (We think, at least!) Alex and I have been eating them as a side for creamy wild rice soup and drizzled with hot honey. They’re always a huge hit with guests. Are you looking for a go-to biscuits recipe? Because we think this one is it.

Hot honey recipe

Are these really the best homemade biscuits?

We think so. Why? Well, they’re tender and perfectly flaky. They have just the right rise and beautifully layered look. And the flavor? They’re buttery and just the right amount of salty, savory goodness. What we love is that we’ve been looking for a go-to biscuit recipe for quite some time. And these are perfect for serving with soups or as a breakfast sandwich. As you’d expect, there are a few baking tricks that result in the BEST ever homemade biscuits.

Best homemade biscuits recipe

Tricks for making easy homemade biscuits

1. Freeze the butter.

The key to a perfectly flaky biscuit? Cold butter. And not just any type of cold. Ice cold. Alex and I experimented with various ways to keep the butter cold. But the easiest was freezing it! If you think of it, you can pop the butter into the freezer the night before. Or, just freeze it for at least 30 minutes before making the biscuits.

2. Use buttermilk.

You’ve heard of buttermilk biscuits. Why? Because buttermilk does incredible things for the texture of a biscuit. First of all, it adds a tangy flavor. But even better: it also gives a tall rise to the biscuits. When baking soda and acidified dairy are combined in a batter, they release carbon dioxide bubbles that help lighten whatever you’re making. Another place to use this principle in action: our Buttermilk Pancakes.

3. Use a biscuit cutter.

A biscuit cutter is key to making homemade biscuits. It makes sure all the biscuits are uniform and you can get that perfect rise on each one. If you don’t have a set of biscuit cutters, here’s the Biscuit Cutters that we used.

Hot honey recipe

Serve them with hot honey. Really.

After you’ve made these biscuits (and please tell us that you’re going to!), we have two ideas for next-level condiments to serve with them. First off, have you ever had Hot Honey? It’s essentially spicy honey and it’s seriously tasty. So many readers over on Instagram have mentioned it that we had to create a recipe. While most hot honey recipes call for simmering honey with hot peppers, we wanted to create a shortcut for you. Our Hot Honey recipe takes just 5 minutes and involves your favorite hot sauce! Head over for more.

Strawberry jam

Or with this bomb strawberry jam.

Another fantastic pairing with these homemade biscuits is our Easy Strawberry Jam. And it’s not just any old jam. It’s the most delicious strawberry jam you’ve ever tasted. You’ll want to spread this glittery red jelly on just about everything: these biscuits, toast, oatmeal, waffles, and pancakes. The magic? It uses chia seeds that naturally make the gel like texture, and maple syrup to sweeten it just enough.

Best homemade biscuits

Top 10 dishes to pair with biscuits

Of course, there’s no end to how you can serve these homemade biscuits. Here’s a list of main dishes you can serve biscuits with: and these are our top ten favorites!

  1. With a big bowl of corn chowder.
  2. Alongside scrambled eggs for a hearty breakfast.
  3. With this amazing creamy wild rice soup.
  4. As part of a 5 minute breakfast sandwich.
  5. With classic vegetarian chili. (Yes, there are other sides to go with chili than just cornbread.)
  6. With shrimp and grits.
  7. Alongside this tomato basil soup.
  8. With white bean shakshuka.
  9. With BBQ soy curls. Intrigued?
  10. Alongside our best damn lentil soup.

Let us know in the comments below if you give these a try! We hope you love them.

This homemade biscuits recipe is…

Vegetarian.

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Flaky Homemade Biscuits


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8

Description

These easy homemade biscuits are flaky, tender, buttery, and everything a biscuit should be. In a word: WOW. Bookmark this recipe: it will be your go-to!


Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon powdered sugar
  • 1 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 3/4 cup cold buttermilk, plus more for brushing

Instructions

  1. Freeze the butter for at least 30 minutes, or overnight.
  2. When ready to bake, preheat the oven to 450°F.
  3. Mix the dry ingredients. Grate the frozen butter with a large grater and add it to the flour mixture. Mix with your hands until all butter is coated. Place bowl of flour and the buttermilk in the freezer for 10 minutes to chill.
  4. Add the buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Turn onto a lightly floured counter and use your hands to form the dough into a rough ball. Gently roll the dough out into a rectangle about 8” x 10” x 1/2” thick. Fold the dough in half like a brick, turn, and gently roll out until it is 1/2” thick again. Repeat the fold and roll three more times, ending with a rectangle 8” x 10” x 1/2” thick.
  5. Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet. Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
  6. Brush tops with buttermilk. Bake 13 to 16 minutes until golden brown. Serve immediately. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Baked Good

Keywords: Homemade Biscuits, Easy Homemade Biscuits

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Seasoned Brown Lentils

Here’s an easy lunch or dinner idea: lentils! This basic recipe makes perfectly seasoned brown lentils to eat as a fast meal, or use in tacos, salads, and more. Looking for an easy lunch or dinner recipe? Here’s one that’s super simple and totally customizable: brown lentils! Lentils are one of the healthiest foods on the planet, so why not incorporate more of them into your everyday? This recipe results in perfectly seasoned, tender lentils. You can eat them as-is, or add them as a component to tacos, salads, and more. They’re a fabulous easy vegan recipe or healthy vegetarian dinner. Ready to get started cooking? How to cook brown lentils Brown lentils are very easy to cook. You know how people say to eat more lentils? Once you get used to cooking up a pot of lentils, it’s easy to eat more of this plant-based protein. They’re also seriously inexpensive, so it’s a great way to make a cheap and easy meal! Here are the basic steps on how to cook brown lentils. Note: If you have an Instant Pot, go to Instant Pot Lentils instead! Brown lentils are quick and easy to cook in a pressure cooker. Step […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Here’s an easy lunch or dinner idea: lentils! This basic recipe makes perfectly seasoned brown lentils to eat as a fast meal, or use in tacos, salads, and more.

Brown lentils

Looking for an easy lunch or dinner recipe? Here’s one that’s super simple and totally customizable: brown lentils! Lentils are one of the healthiest foods on the planet, so why not incorporate more of them into your everyday? This recipe results in perfectly seasoned, tender lentils. You can eat them as-is, or add them as a component to tacos, salads, and more. They’re a fabulous easy vegan recipe or healthy vegetarian dinner. Ready to get started cooking?

Brown lentils

How to cook brown lentils

Brown lentils are very easy to cook. You know how people say to eat more lentils? Once you get used to cooking up a pot of lentils, it’s easy to eat more of this plant-based protein. They’re also seriously inexpensive, so it’s a great way to make a cheap and easy meal! Here are the basic steps on how to cook brown lentils.

Note: If you have an Instant Pot, go to Instant Pot Lentils instead! Brown lentils are quick and easy to cook in a pressure cooker.

Step 1: Place lentils and liquid in a saucepan.

When you cook brown lentils, you’ll put it together with the liquid in the pan and then bring it to a simmer. (No need to simmer the liquid first.) You can use either water or vegetable broth; we like using broth to add a savory flavor.

The liquid to lentil ratio is 1 cup lentils to 2 2/3 cups water. Here we’ve used 4 cups broth and 1 1/2 cups brown lentils. To find the liquid ratio, just multiply the lentils quantity by 2.666666.

Step 2: Add optional spices.

This brown lentils recipe features spices amp the flavor: 1 1/2 teaspoons each onion powder and paprika, 1 teaspoon oregano, and 1/2 teaspoon each garlic powder and black pepper. Throw in 3/4 teaspoon kosher salt as well.

Spices to add to brown lentils

Step 3: Simmer for 20 to 25 minutes.

Then all you have to do is bring the brown lentils to a simmer! Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape. Taste them to assess whether they’re tender: if not, continue cooking. Once they’re done, there will be some leftover broth. The lentils will soak this up as they sit and become perfectly moist.

Brown lentils

What are brown lentils? Can I sub other types?

Brown lentils are the most “standard” varieties when you think of lentils — and the type featured in the recipe below! They cook quickly (in 20 to 30 minutes), and tend to fall apart when cooked instead of hold their shape. They’re brown in color and have a flat, lens-like shape.

Can you substitute other types of lentils in this recipe? You can substitute green lentils for brown lentils. Green lentils have a more peppery flavor than brown lentils.

What types of lentils not to use here? This recipe does not work for red lentils, French lentils, or black lentils, since they cook differently! Red lentils cook quicker and break down easily into a “mush”. Try them in our Masoor Dal or Red Lentil Soup. French lentils are smaller and hold their shape when cooked. Try them in our Vegetarian Shepherd’s Pie with Lentils or Rice & Lentil Salad.

Brown lentils

How to serve these brown lentils

Because of the broth and spices, these brown lentils come out perfectly seasoned! We love making this recipe because you can just eat them right away. They’re perfect for an easy lunch or dinner. Here’s how we served them above:

  • Cut a pita or naan bread into wedges
  • Dollop with Greek yogurt
  • Add some torn cilantro
  • Garnish with some raw or roasted veggies: whatever you have around!

This is the most basic way to serve these brown lentils. Truly, the sky is the limit! Here are a few more ideas to get your wheels turning:

Are lentils healthy?

Yes, lentils are full of nutrition benefits. Here’s a bit of what these brown lentils have to offer:

  • Protein & Fiber: Lentils have a large amount of plant-based protein. 1 cup of cooked lentils has about 18 grams of protein and 15 grams of fiber. (Source)
  • Low in Fat & Calories: Lentils have virtually no saturated fat and are low in calories.
  • Protect Against Heart Disease: Lentils are rich in polyphenols, micronutrients thought to help protect against cardiovascular disease. (Source)

This brown lentils recipe is…

Vegetarian, vegan, gluten-free, dairy-free, and plant-based.

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Brown lentils

Seasoned Brown Lentils


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups

Description

Here’s an easy lunch or dinner idea: lentils! This basic recipe makes perfectly seasoned brown lentils to eat as a fast meal, or use in tacos, salads, and more.


Ingredients

For the brown lentils

  • 4 cups vegetable broth (or water, or a combination of both)
  • 1 1/2 cups brown lentils
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon kosher salt

To serve as shown


Instructions

  1. Place all ingredients in a large saucepan. (If you’re planning to cook them without seasoning to use in a separate recipe, omit the spices, salt, and pepper.)
  2. Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape. There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Taste and add another pinch of salt if you’d like. Serve warm. (Storage info: Leftovers can be stored in the refrigerator; reheat on the stovetop.)

  • Category: Basics
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: Brown Lentils

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Instant Pot Sweet Potatoes

Making Instant Pot sweet potatoes is fast and easy! Pressure cooker sweet potatoes come out perfectly every time; use them for lunches or weeknight dinners. Confession: cooking with an Instant Pot is not something I ever expected to do. Alex and I are wary of adding new gadgets to our kitchen—and especially if they’re trendy! We want to know that a gadget will be useful in the long term before we’ll commit cabinet space. So, we were on the fence for years about the Instant Pot. Until one day, a friend mentioned you can make Instant pot sweet potatoes. Now, we eat lots of sweet potato recipes around here, so we thought we’d give it a try. Still skeptical, we put in the raw sweet potatoes…and poof! Out came perfectly moist sweet potatoes with little effort and faster than an oven! The pressure cooker is now our go to method for cooking sweet potatoes. So without further ado, here’s how to cook sweet potatoes in an Instant Pot! First a video, then scroll down for the recipe! Video: How to make Instant Pot sweet potatoes  What’s an Instant Pot? An Instant Pot is basically a programmable pressure cooker. The […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Making Instant Pot sweet potatoes is fast and easy! Pressure cooker sweet potatoes come out perfectly every time; use them for lunches or weeknight dinners.

Easy Instant Pot Sweet Potatoes

Confession: cooking with an Instant Pot is not something I ever expected to do. Alex and I are wary of adding new gadgets to our kitchen—and especially if they’re trendy! We want to know that a gadget will be useful in the long term before we’ll commit cabinet space. So, we were on the fence for years about the Instant Pot. Until one day, a friend mentioned you can make Instant pot sweet potatoes.

Now, we eat lots of sweet potato recipes around here, so we thought we’d give it a try. Still skeptical, we put in the raw sweet potatoes…and poof! Out came perfectly moist sweet potatoes with little effort and faster than an oven! The pressure cooker is now our go to method for cooking sweet potatoes. So without further ado, here’s how to cook sweet potatoes in an Instant Pot! First a video, then scroll down for the recipe!

Video: How to make Instant Pot sweet potatoes

What’s an Instant Pot?

An Instant Pot is basically a programmable pressure cooker. The one we have is Instant Pot brand: here’s the Instant Pot we have. However, there are many other brands of electric pressure cookers. The concept is to cook foods at high pressure, which dramatically cuts down on cooking time.

Pressure Cooker Sweet Potatoes

Why cook sweet potatoes in a pressure cooker?

Cooking sweet potatoes in an electric pressure cooker has a few advantages over baking them.

  • It’s faster. Baking sweet potatoes takes nearly 1 hour when accounting for the oven preheat and 45 minute cook time. In a pressure cooker? It takes about 35 minutes total!
  • They come out perfectly cooked. Instant Pot sweet potatoes come out with a perfectly moist, velvety interior.
  • It’s totally hands off. Cooking sweet potatoes in a pressure cooker is totally hands off! Baking requires more steps (rubbing with oil and salt and pepper, checking for doneness, etc).
Easy Instant Pot Sweet Potatoes (Pressure Cooker Method)

How long does it take to cook sweet potatoes in the Instant Pot?

The cook time for Instant Pot sweet potatoes is 16 minutes. Wait, 16 minutes?! But hold on for one second. The Instant Pot requires about 10 minutes for “preheating” to come up to pressure before cooking. Then this recipe requires a 10 minute Natural Release for “cooling down”, where the pressure cooker releases the steam inside naturally.

What’s the total time for pressure cooker sweet potatoes? The total time for this recipe is 35 minutes. That’s pretty good compared to about 1 hour for baked sweet potatoes!

A final note: the timing for how to cook sweet potatoes in an Instant Pot does depend on the size of the potatoes. This recipe is for medium to large potatoes, about 10 to 12 ounces each. For very large sweet potatoes, use about 18 minutes. Smaller potatoes could use less time, about 14 minutes.

Instant Pot Thai Sweet Potatoes

Top 3 ways to serve Instant Pot sweet potatoes

How can you serve Instant Pot sweet potatoes? Let us count the ways! We created our Thai sweet potatoes recipe especially for the pressure cooker method, and we get lots of messages on Instagram and from readers that they love it! Here are our three favorite ideas:

  1. Topped with Thai peanut butter sauce: These Sweet Potatoes with Thai Peanut Butter Sauce feature a crunchy cabbage and pepper slaw and lots of cilantro. They’ve become a fan favorite.
  2. Loaded, Mexican style: These Mexican Sweet Potatoes are topped with black bean salsa and creamy cilantro sauce.
  3. With Moroccan lentils: Try Healthy Sweet Potato with Moroccan Lentils, a warm-spiced mix of lentils drizzled with our best tahini sauce.

This recipe is…

This Instant Pot sweet potatoes recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.

Last updated September 2019

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How to Cook Sweet Potatoes in an Instant Pot (Pressure Cooker) | A Couple Cooks

Instant Pot Sweet Potatoes


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.43 out of 5)

  • Author: Sonja
  • Prep Time: 10 minutes (preheat)
  • Cook Time: 26 minutes (including natural release)
  • Total Time: 36 minutes
  • Yield: 4 large sweet potatoes

Description

Making Instant Pot sweet potatoes is fast and easy! Pressure cooker sweet potatoes come out perfectly every time; use them for lunches or weeknight dinners.


Ingredients

  • 4 medium to large sweet potatoes, about the same size (10 to 12 ounces)*

Instructions

  1. Scrub the sweet potatoes. Place the stainless steel trivet into the Instant Pot, then place the potatoes on top. Add 1 cup water.
  2. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
  3. Cook on high pressure 16 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time for 16 minutes. It takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. Wait while the Instant Pot cooks. (Note: During cooking, avoid touching the metal part of the lid.)
  4. Natural release for 10 minutes: After the Instant Pot beeps, wait for another 10 minutes to let the Instant Pot naturally release pressure. (Tip: We set a timer for this part so we don’t forget!) After 10 minutes, vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own after 10 minutes, meaning that there is no remaining steam in the pot.)
  5. Open the lid and carefully remove the hot sweet potatoes with tongs. Serve immediately, or store in the refrigerator for 3 to 4 days.

Notes

*Important: this Instant Pot cook time was optimized for 4 medium to large sweet potatoes: do not use less than 4 sweet potatoes in the pot! (Promise: we tried it!)

  • Category: Pantry
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: instant pot sweet potatoes, instant pot recipe, how to cook sweet potatoes in instant pot

Looking for more healthy Instant Pot recipes?

When we first heard about the Instant Pot, we thought it was mainly helpful for cooking meat quickly. However, since we’ve learned that it’s helpful for vegetarian recipes too, we’re starting to build up some Instant Pot vegetarian recipes. For example, you can make rice, quinoa, dried beans, dried chickpeas, mashed potatoes, and even soups. Here are some of our favorites. What other Instant Pot vegetarian recipes would you like to see?

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

How to Make Sauerkraut

Homemade sauerkraut is easier than you think! You’ll get probiotic benefits and a kitchen DIY project. Here’s how to make sauerkraut: a simplified guide. Oh, hi! Welcome to Fermentation 101. We’re your hosts, Sonja and Alex. And we can’t wait for you to experience the magic of fermentation through sauerkraut! After taking you through our simplified guide to sourdough bread, we wondered: what other DIY projects can we break down? Where we landed was homemade sauerkraut. It’s easy to make, simple to ferment, and a seriously healthy probiotic-filled addition to any meal. The best part: Alex and I have researched everything so that you don’t have to. Ready to get started? What is sauerkraut? OK, so what is sauerkraut? In a nutshell: thinly sliced, fermented raw cabbage. Sauerkraut is made by a process called lacto-fermentation. Lacto-fermentation is a process that also makes dill pickles and kimchi: and all you need is salt, vegetables, and water. How does it all work? Without getting too technical: lactic bacteria is present in the vegetables. And during fermentation, it goes to work turning sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Along with preserving, the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Homemade sauerkraut is easier than you think! You’ll get probiotic benefits and a kitchen DIY project. Here’s how to make sauerkraut: a simplified guide.

How to make sauerkraut

Oh, hi! Welcome to Fermentation 101. We’re your hosts, Sonja and Alex. And we can’t wait for you to experience the magic of fermentation through sauerkraut! After taking you through our simplified guide to sourdough bread, we wondered: what other DIY projects can we break down? Where we landed was homemade sauerkraut. It’s easy to make, simple to ferment, and a seriously healthy probiotic-filled addition to any meal. The best part: Alex and I have researched everything so that you don’t have to. Ready to get started?

How to make sauerkraut

What is sauerkraut?

OK, so what is sauerkraut? In a nutshell: thinly sliced, fermented raw cabbage. Sauerkraut is made by a process called lacto-fermentation. Lacto-fermentation is a process that also makes dill pickles and kimchi: and all you need is salt, vegetables, and water.

How does it all work? Without getting too technical: lactic bacteria is present in the vegetables. And during fermentation, it goes to work turning sugars into lactic acid. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria. Along with preserving, the fermentation process also increases vitamin levels and improves digestibility of whatever is being fermented.

Bowl of shredded cabbage
Massage the shredded cabbage to release the liquid

Is sauerkraut good for you?

In a word: Yes! Fermented foods like sauerkraut, kimchi and kombucha have become the health craze of the moment. What’s all the fuss about? Fermented foods can give your body a dose of healthy probiotics, which are live microorganisms crucial to healthy digestion, says Dr. David S. Ludwig, a professor of nutrition at the Harvard School of Public Health. So eating sauerkraut can contribute to better gut health!

An interesting note: canned sauerkraut does not contain probiotics, because they’re killed in the canning process. So making this homemade sauerkraut recipe guarantees you’ll get those live cultures right into your jar! (If you’re worried about this when buying store bought, make sure to get refrigerated sauerkraut, not canned.)

Helix weight and fermentation lid
A helix weight is used to hold down the cabbage so it stays submerged and doesn’t grow mold.
The fermentation lid lets gases escape and doesn’t let bacteria in.

Tools for making homemade sauerkraut

OK, let’s get to how to make sauerkraut! Alex has combed through all the research to find exactly what you’ll need for your home fermentation experiments. Here’s what you’ll need:

  1. 1 quart wide mouth mason jar: A 1 quart jar holds enough for a 3 pound head of cabbage.
  2. Fermentation lid and helix weight: A helix weight is used to hold down the cabbage so that it stays submerged during fermentation. The fermentation lids have airlocks that let gases created during fermentation to escape but doesn’t allow bacteria in. As an alternative, you could use a fermentation stone to weigh down the cabbage; then place a cheesecloth on the mouth of the jar and secure it with a rubber band. But these lids and weights are so slick, we recommend using them if you’re serious about fermentation.
  3. Cocktail muddler or wooden spoon: This is used to pack the sauerkraut into the jar.

That’s it! For a kitchen DIY project, it’s a pretty low ask. Ready for the good part? Keep reading.

How to make sauerkraut
Pack in the cabbage with a cocktail muddler or wooden spoon

Tips for how to make sauerkraut

Before you get to the recipe below: let’s talk about a few tips! Here are a few things we learned along the way about how to make sauerkraut:

  • Cut the cabbage into shreds using our easy method. Have you had these problems with cabbage? Uneven pieces, the knife slipping, cabbage all over the counter? We did, until we learned this: how to cut cabbage…the right way!.
  • Use a room temperature cabbage. This might sound silly, but you’ll need to squeeze the shredded cabbage with your hands for about 10 minutes. And there’s nothing worse than putting your hands into freezing cold cabbage! The easiest way to do this is to have it at room temperature.
  • Squeeze a LOT. The squeezing part takes quite a long time, and your hands may get tired. Take a break if you need to! You’ll need to get the cabbage to the point where it is the texture of sauerkraut: the fermentation doesn’t do that. So squeeze away! You’ll be amazed by how 3 pounds of cabbage will reduce down into only a few cups.
  • Use fermentation lids and weights (shown above.) The weights keep the sauerkraut submerged in the jar so it doesn’t mold: they’re seriously slick and our new favorite trick. Throw the jar in a dark, room temperature place and let the fermenting begin.
  • Taste starting on Day 6. Every environment is different, so you’ll want to taste your sauerkraut until you find a flavor you enjoy. This can be between 6 and 12 days; we find it is usually good by Day 7.

Ways to eat sauerkraut

There are so many ways to eat sauerkraut: you can literally just toss it in a salad or grain bowl to liven it up! Here are a few of our favorite ways to eat sauerkraut:

  1. In a sandwich: In a Vegetarian Reuben Sandwich. Or just melt Swiss cheese onto bread with sauerkraut. Put it over the top with Russian dressing (oh wait, that’s a Reuben!).
  2. On a grain bowl: Try it on any makeshift main dish salad or grain bowl. A few we love: Roasted Vegetable Grain Bowl, Broccoli & Yellow Rice Bowl, Healthy Rice Bowl or Vegan Buddha Bowl.
  3. Top a cheese spread: Try this: toasted bread, slather on Paprika Goat Cheese Spread, top with sauerkraut. Mind blown!
  4. Stir it into pasta: Instead of pesto, why not swirl sauerkraut into this Havarti Mac and Cheese?
  5. Add it to a green salad: Chop some lettuce leaves, add some sauerkraut, then drizzle with olive oil, a squeeze of fresh lemon juice, salt and black pepper.
  6. In potato salad or egg salad: Want to add a zing to potato or egg salad? Stir some into our Best No Mayo Potato Salad, Favorite Potato Salad, Dill Potato Salad, or French Potato Salad. Or this Egg Salad Sandwich.
  7. Throw it on avocado toast. Like our Avocado Toast with Turmeric Egg.
  8. In a quesadilla. This Superfood Veggie Quesadilla or Brie & Mushroom Quesadilla would be great with an added tang.
  9. On scrambled eggs. Toss a little over these Best Scrambled Eggs for a morning pick me up.
  10. On a veggie burger. It’s a fantastic tangy burger topping! Try it on this Best Veggie Burger, Chickpea Burger or Vegan Black Bean Burger.

This sauerkraut recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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How to make sauerkraut

How to Make Sauerkraut


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 quart

Description

Homemade sauerkraut is easier than you think! You’ll get probiotic benefits and a kitchen DIY project. Here’s how to make sauerkraut: a simplified guide.


Ingredients

Ingredients

  • 1 medium-small head green cabbage (about 3 pounds), at room temperature
  • 1 tablespoon kosher salt (or 1 teaspoon per pound)
  • 1/2 teaspoon caraway seeds

Tools


Instructions

  1. Shred the cabbage. Place it in a large bowl and mix in the salt.
  2. Get your hands ready! Here’s the fun part: Massage the cabbage with your hands for 8 to 10 minutes until cabbage is limp and large amount of liquid is released (the liquid will be used in the jar during fermenting). The fermenting doesn’t change the texture of the cabbage, so you’ll need to massage until it’s the texture of sauerkraut. Take a break if your hands tire out! You’ll be amazed at how a huge bowl of cabbage turns into just a few cups of sauerkraut.
  3. Stir in the caraway seeds. Then place the seasoned cabbage into a 1-quart mason jar, tamping down the cabbage to stuff it in (we use our cocktail muddler for tamping, but you can also use a wooden spoon). Leave the liquid in the bowl for now.
  4. Pour the liquid released from cabbage into the jar. Top it with the helix weight and the fermentation lid: this holds down the cabbage during fermentation to make sure it stays submerged. Alternatively, you can weigh down the cabbage with a fermentation stone and use a rubber band to secure cheesecloth over the lid to allow airflow.
  5. Place the jar in a dark, room temperature space for 6 to 12 days. Start tasting the sauerkraut on Day 6. Once you achieve a “sour” taste that you enjoy, move the jar to the refrigerator, where it keeps for several months. (We find ours is good around Day 7.) Note: If you notice mold on top of the sauerkraut, scrape it off and keep enjoying the rest of the jar! Make sure all of the cabbage is submerged to avoid the mold.

  • Category: DIY
  • Method: Fermented
  • Cuisine: German

Keywords: How to make sauerkraut, homemade sauerkraut, what is sauerkraut, fermented sauerkraut, is sauerkraut good for you

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes