Tag Archives: Instant pot

Delicious Instant Pot Soup and Stew Recipes

Delicious Instant Pot Soup and Stew Recipes

Warm up with comforting Instant Pot soups and stews, perfect for busy weeknights and cold weather. From creamy classics to hearty bean-and-meat soups, these easy pressure cooker recipes deliver big flavor with minimal effort.

Creamy Chicken Noodle Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 523, fat 23.4g, total carbs 19.6g, protein 33g, sodium 875mg

Ingredients

  • ¾ cup heavy cream
  • ½ cup parmesan cheese, grated
  • 2 chicken breasts, boneless
  • 1 tablespoon flour
  • 2 large carrots, sliced
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1 cup uncooked noodles
  • 1 cup celery, sliced
  • ½ teaspoon lemon pepper seasoning
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 small onion, diced
  • 1 cup chicken broth
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the broth, chicken and onions; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 10 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and add the seasoning, noodles, celery, bay leaves and garlic. Stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press MANUAL; set timer to 6 minutes.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  13. Mix in the heavy cream and flour.
  14. Press SAUTÉ; cook the mixture until it thickens.
  15. Transfer the food to a large container or bowl.
  16. Mix in the parmesan cheese. Divide among serving bowls; serve warm.

 

 

Mexican Bean Beef Soup

Serves 6 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 574, fat 11.2g, total carbs 49.2g, protein 54.3g, sodium 274mg

Ingredients

  • 1 (15.5-ounce) can red beans, rinsed and drained
  • 2 (1.5-ounce) packets taco seasoning
  • 2 pounds ground beef
  • 8 cups beef stock
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 2 cups tomatoes, chopped
  • 2 cups corn kernels
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • Ground black pepper and salt to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground beef and cook for 2–3 minutes on each side to brown evenly.
  4. Add the remaining ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press BEAN/CHILI; set timer to 15 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Cabbage Pork Soup

Serves 3 | Prep. time 5–8 minutes | Cooking time 30 minutes

Nutrition per serving: calories 175, fat 5.4g, total carbs 11.3g, protein 21.8g, sodium 132mg

Ingredients

  • ½ large onion, chopped
  • 1 cup carrots, peeled and shredded
  • ½ tablespoon olive oil
  • ½ pound ground pork
  • ½ cup coconut aminos
  • ¼ head cabbage, chopped
  • 2 cups chicken broth
  • ½ teaspoon ground ginger
  • Ground black pepper, to taste

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Press SAUTÉ; add the oil and heat it.
  3. Add the ground pork and cook for 4–5 minutes on each side to brown evenly.
  4. Add the other ingredients; stir to combine using a wooden spatula.
  5. Close the lid and make sure it is sealed properly.
  6. Press MANUAL; set timer to 25 minutes.
  7. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  8. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  9. Open the lid and transfer the food to a large container or bowl.
  10. Divide among serving plates/bowls; serve warm.

 

 

Shrimp Tortellini Soup

Serves 4 | Prep. time 5–8 minutes | Cooking time 15 minutes

Nutrition per serving: calories 261, fat 11.3g, total carbs 21.4g, protein 14.8g, sodium 454mg

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces raw shrimps, peeled and deveined
  • 1 cup tortellini
  • 1 handful cherry tomatoes, halved
  • 3 cloves garlic, minced
  • ¼ cup basil leaves, chopped
  • 1½ quarts water
  • 1 tablespoon tomato paste
  • 6 ounces spinach, chopped
  • Ground black pepper and salt to taste
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning

Directions

  1. Place your Instant Pot on a dry surface and open the lid.
  2. Add the water, tomato paste, pasta, tomato halves, garlic and basil; stir to combine using a wooden spatula.
  3. Close the lid and make sure it is sealed properly.
  4. Press MANUAL; set timer to 4 minutes.
  5. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  6. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  7. Open the lid and transfer the mixture to a separate container.
  8. Divide the pasta mix among serving plates/bowls.
  9. Press SAUTÉ; add the oil and heat it.
  10. Add the shrimp, salt and Italian seasoning and cook while stirring for 4–5 minutes until shrimp is cooked well.
  11. Add the spinach and cook until it wilts.
  12. Add the shrimp-spinach mixture to the pasta mixture; stir gently and serve warm.

 

 

Lentil Chard Stew

Serves 4 | Prep. time 5–8 minutes | Cooking time 25–30 minutes

Nutrition per serving: calories 416, fat 7.4g, total carbs 47.6g, protein 23.2g, sodium 143mg

Ingredients

  • ½ tablespoon soy sauce
  • 1 clove garlic, minced
  • 1½ cups lentils, rinsed
  • 2 medium gold potatoes, cubed
  • 1 small stalk celery, chopped
  • 2 cups Swiss chard with stems
  • 1½ tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 3 cups vegetable broth
  • Black pepper and salt to taste

Directions

  1. Trim the Swiss chard; separate the leaves and stems.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add the garlic, Swiss chard stems, celery and onions; cook while stirring until softened.
  5. Add the other ingredients except for the Swiss chard leaves; stir to combine using a wooden spatula.
  6. Close the lid and make sure it is sealed properly.
  7. Press SOUP/BROTH; keep timer on its default time.
  8. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  9. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  10. Open the lid and mix in the Swiss chard leaves.
  11. Press SAUTÉ; cook the mixture until the leaves wilt.
  12. Transfer the food to a large container or bowl.
  13. Divide among serving bowls; serve warm.

 

 

Corn & Bean Chicken Stew

Serves 6 | Prep. time 5–8 minutes | Cooking time 10 minutes

Nutrition per serving: calories 304, fat 3.4g, total carbs 37.4g, protein 17.2g, sodium 381mg

Ingredients

  • 1½ pounds skinless boneless chicken breast
  • 2 (15-ounce) cans great northern beans
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can corn kernels
  • 1½ cups celery stalks, diced
  • 1 tablespoon crushed red pepper
  • 3 cups water
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • ½ cup onions, chopped
  • Cooking spray as needed

Directions

  1. Place your Instant Pot on a dry surface and open the lid. Coat the cooking pot with a cooking spray.
  2. Press SAUTÉ; add the onions and celery and cook while stirring for 1–2 minutes until softened and translucent.
  3. Add the beans, corn, chicken, water and spices. Stir the mixture well.
  4. Close the lid and make sure it is sealed properly.
  5. Press MANUAL; set timer to 10 minutes.
  6. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  7. After the timer reaches zero, wait for the float valve to drop. It will take 8–10 minutes.
  8. Open the lid, take out the chicken, shred it, and mix it back into the pot mixture.
  9. Transfer the food to a large container or bowl.
  10. Divide among serving bowls; serve warm.

 

 

Slow Cooked Beef Potato Stew

Serves 7–8 | Prep. time 5–8 minutes | Cooking time 8 hours 30 minutes

Nutrition per serving: calories 337, fat 11.2g, total carbs 19.6g, protein 34.8g, sodium 277mg

Ingredients

  • 2 pounds beef stew meat, cubed
  • 2 tablespoons olive oil
  • Ground black pepper and salt to taste
  • 4 carrots, sliced into rounds
  • 1 onion, diced
  • 1 pound potatoes, quartered
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 cups beef broth
  • 2 tablespoons parsley leaves, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon rosemary, dried
  • 1 teaspoon thyme, dried
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1 teaspoon caraway seeds (optional)
  • ¼ cup all-purpose flour

Directions

  1. Season the beef meat pieces with the black pepper and salt.
  2. Place your Instant Pot on a dry surface and open the lid.
  3. Press SAUTÉ; add the oil and heat it.
  4. Add and cook the beef pieces to brown evenly.
  5. Mix in the potatoes, onion, thyme, rosemary, carrots and garlic; stir the mixture.
  6. Mix in the Worcestershire sauce, broth, bay leaf, caraway seeds and tomato paste.
  7. Season to taste and stir the mixture.
  8. Close the lid and make sure it is sealed properly.
  9. Press SLOW COOK; set pressure to LOW and timer to 7–8 hours, or set pressure to HIGH and timer to 3–4 hours.
  10. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  11. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  12. Open the lid; mix in the flour.
  13. Close the lid and make sure it is sealed properly.
  14. Press SLOW COOK; set pressure to HIGH and timer to 30 minutes.
  15. The Instant Pot will start building pressure; allow the mixture to cook for the set time.
  16. After the timer reaches zero, turn venting knob from sealing to venting position. Wait until float valve drops (1–2 minutes).
  17. Open the lid; transfer the food to a large container or bowl.
  18. Divide among serving plates/bowls; serve warm.

 

***These recipes and more are found in Sarah Spencer’s Soups and Stews Instant Pot Cookbook: Quick and Easy Pressure Cooker Favorite Soup and Stew Recipes. To get your copy, click on the cover below or click here.

To download or print the featured recipes, click here.

Delicious Make-Ahead One-Pot Recipes

Delicious Make-Ahead One-Pot Recipes

Simplify your life and fill your freezer with these easy freezer meal recipes that are cooked in your Instant Pot!

Barbecue Chicken Buns

The sweet and tangy barbecue sauce makes these chicken sandwiches a family favorite.

Serves 4 | Prep. time 15 minutes | Cooking time 45 minutes

Ingredients

For the chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Worcestershire sauce
  • ½ cup barbecue sauce
  • 1 cup teriyaki sauce
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • Salt and black pepper, to taste
  • ½ cup water

For Serving

  • 4 hamburger buns

For the coleslaw 

  • 1 cup mayonnaise
  • ¼ cup apple cider vinegar
  • ½ cup sugar
  • 2 teaspoons mustard
  • 4 cups shredded cabbage

Directions

For Preparation

  1. Place the chicken in the Instant Pot and add the other ingredients.
  2. Lock the lid and set the timer manually for 20 minutes on high.
  3. When the cooking time is up, release the pressure naturally for 10 minutes and remove the lid.
  4. Remove the chicken and shred it with two forks, then mix it back into the sauce.

For Freezing

  1. When the mixture has cooled completely, transfer it to a large resealable bag or air-tight container.
  2. Freeze for up to two months.

For Serving

  1. Set your chicken mixture to thaw in your refrigerator the night before you intend to serve it.
  2. Combine the ingredients for the coleslaw and place it in the refrigerator, covered, until needed.
  3. Transfer the mixture to your Instant Pot directly from the fridge. If necessary, add ½ cup of water.
  4. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero. The chicken will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  5. Warm the buns if desired.
  6. Serve the chicken in the buns, topped with coleslaw.

Nutrition (per serving)

Calories 804, fat 30.6 g, carbs 89 g, sugar 52 g, protein 43.3 g, sodium 3891 mg

 

Simple Spiced Chili

A perfect blend of beef, chilies, and tomatoes makes this a tender and flavorful treat – and so easy in the Instant Pot.

Serves 6 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

For the chili

  • 2 teaspoons olive oil
  • 2 pounds lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (20-ounce) can tomato sauce
  • ¾ cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons cocoa powder
  • 1 tablespoon cumin
  • Salt and black pepper to taste
  • 1 teaspoon brown sugar
  • 1 (14-ounce) can kidney beans
  • 1 (14-ounce) can pinto beans

For Serving

  • 1 cup shredded cheddar
  • ¼ cup tomatoes
  • 1 green onion, chopped
  • 1 cup sour cream

Directions

For Preparation

  1. Using sauté mode on the Instant Pot, warm the olive oil. Add the ground beef and cook, breaking it up with the spoon, until it is browned. Drain any excess fat.
  2. Add the onions and cook until they begin to soften, and then add the remaining ingredients.
  3. Close the lid and cook on the Manual/Pressure Cook setting for 15 minutes.
  4. Quick-release the steam.

For Freezing

  1. Once cooled completely, scoop the chili into a freezer-safe, airtight container.
  2. Label your container with the date of preparation and the number of servings.
  3. Place it in the freezer immediately. (Freezes well up to 2 months)

For Serving

  1. Set your chili to thaw in your refrigerator the night before you intend to serve it.
  2. Transfer it to your Instant Pot directly from the fridge.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cooker setting with a cook time of zero. The chili will be reheated as pressure builds in the Instant Pot. This will take about 10–15 minutes, depending on the amount you are reheating.
  4. Serve hot, topped with shredded cheese, tomato, green onion, and sour cream.

Nutrition (per serving)

Calories 797, fat 46.4 g, carbs 49.0 g, sugar 15.3 g, protein 45.3 g, sodium 1424 mg

 

Meatballs and Penne Pasta

Tired of the same old pasta? Shake things up with this meatball dish.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

For the beef and pasta

  • 2 pounds precooked frozen meatballs, thawed
  • 1 pound penne pasta
  • 3 cups marinara sauce
  • 1 ½ cups diced tomatoes
  • 1 ½ cups low-sodium beef broth
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 1 tablespoon dehydrated onion
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes

For Serving

  • ¾ cup grated Parmesan cheese

Directions

For Preparation

  1. In the Instant Pot, combine all the beef and pasta ingredients. Mix well.
  2. Lock the lid and set it to Seal/Manual. Cook for 10 minutes.
  3. When the cooking time is up, quick-release the pressure.

For Freezing

  1. When the beef and pasta have cooled completely, transfer them to a large resealable bag or air-tight container. (You can also make individual packets.)
  2. Record the date you prepared the meal and note the number of portions.
  3. Freeze for up to two months.

For Serving

  1. Set your beef mixture to thaw in the refrigerator the night before you intend to serve it.
  2. Transfer the mixture to your Instant Pot directly from the fridge. Stir and add a little water if needed to thin the sauce.
  3. Close the lid and set the vent to Sealing. Cook on the Manual/Pressure Cook setting with a cook time of zero. The meal will be reheated as pressure builds in the Instant Pot. This will take about 10 minutes.
  4. Serve hot with a generous amount of Parmesan.

Nutrition (per serving)

Calories 764, fat 17.9 g, carbs 131 g, sugar 10 g, protein 23.8 g, sodium 1411 mg

 

Instant Pot Lamb

Here is a simple recipe with divine flavors that you can bring to your dinner table in no time. The meat comes out so tender in the Instant Pot!

Serves 6 | Prep. time 10 minutes | Cooking time 35 minutes

Ingredients

For the stew

  • 2 pounds lamb, cubed
  • 1 small onion, diced small
  • ¼ cup sundried tomatoes
  • 1 packet brown gravy mix
  • 2 cups water

For Serving

  • Mashed potatoes, hot
  • Your choice of vegetable

Directions 

For Preparation

  1. Combine the stew ingredients in the Instant Pot.
  2. Using the Manual/Pressure Cook setting, cook for 20 minutes.
  3. Let the steam release naturally.

For Freezing

  1. When the meatballs and sauce have cooled completely, portion them out into freezer-safe airtight containers.
  2. Label your containers with the date of preparation and the number of servings in each.
  3. Freeze for up to three months.

For Serving

  1. Set your meatballs to thaw in the refrigerator the night before you intend to serve them. Thaw only the portions you need.
  2. Transfer the mixture to your Instant Pot. Set it to Manual/Pressure Cook setting with a cook time of zero minute. This will bring the meatballs to heat up quickly, then switch it over to the Keep Warm setting. This will take about 10 minutes, depending on the amount you are reheating.
  3. If needed, add boiling water to thin the sauce.
  4. Serve hot with mashed potatoes and your choice of vegetables.

Nutrition (per serving)

Calories 446, fat 35.6 g, carbs 4.3 g, sugar 2.5 g, protein 25.9 g, sodium 461 mg

 

Chickpea with Tomato Sauce

Try this Instant Pot Chickpea Parmesan for an incredibly simple change from the ordinary!

Serves 4 | Prep. time 15 minutes | Cooking time 55 minutes

Ingredients

To prepare ahead

  • 2 cups dry chickpeas
  • 4 cups vegetable broth
  • 4 cups marinara sauce

For Serving

  • Fresh basil
  • Grated cheese of your choice

Directions

For Preparation

  1. Dump the dry chickpeas, broth, and marinara sauce in the Instant Pot.
  2. Cook on high for 35 minutes.
  3. Release the steam naturally for 12 minutes.

For Freezing 

  1. Once the pressure is released, let the chickpeas cool.
  2. Transfer them to a resealable freezer bag and freeze them for up to a month.

For Serving 

  1. Thaw the chickpea mixture in the refrigerator for 24 hours.
  2. Add the mixture to the Instant Pot.
  3. Pour about a cup of water and cook on high for 20 minutes.
  4. Release the steam naturally for 10 minutes.
  5. Simmer to reduce liquid if necessary.
  6. Serve with cheese and garnished with fresh chopped basil.

Nutrition (per serving)

Calories 620, fat 14.1 g, carbs 96 g, sugar 33.5 g, protein 28.6 g, sodium 1812 mg

 

 

 

***These recipes and more can be found in Louise Davidson’s Freezer Meals for the Instant Pot: Delicious Make-Ahead One-Pot Recipes to Prep, Freeze, and Cook with a Multi-Cooker. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

MUST-HAVE SMALL KITCHEN APPLIANCES

MUST-HAVE SMALL KITCHEN APPLIANCES

Here are our favorite small kitchen appliances that are a welcome addition to any kitchen in 2020. Perfect for a Christmas gift or just because you need it!

We update this list often, so make sure to come back and visit.

The prices are just an indication and are those that were listed on November 23rd, 2020, and may change at any moment.

 

Nespresso VertuoPlus Coffee and Espresso Machine

Make your favorite coffee like a barista with this Nespresso coffee machine from Breville. It’s easy as 123! Several sizes of coffee are available: Espresso (1.35 oz), Double Espresso (2.7 oz), Gran Lungo (5 oz), Coffee (7.7 oz), and Alto (14 oz). It also includes a milk frother to create a luscious cappuccino or latte.

Get it here!

 

Sous Vide Precision Cooker with WiFi

Cook food perfectly with this powerful sous vide precision cooker from Anova. It has a 1000 watts force and a WiFi feature to make your recipes a breeze to prepare.

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Price $199

Get it here!

 

Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White

If you have anyone on your list that loves frozen dessert like ice cream and frozen yogurt, getting this Cuisinart 1.5-quart ice cream maker will be like a dream come true. And it’s so affordable. It comes with a recipe booklet and is easy to clean. With a few ingredients and a push of a button, make delightful frozen desserts the whole family will love.

 

Price: $69.95

Get it here!

 

Cuisinart GR-150P1 GR-150 Griddler Deluxe, Brushed Stainless

With 1800 watts of power and grill and griddler plates, this Cuisinart griddler, also known as a panini press, will let you make delicious sandwiches and grill to your heart content. Make a great gift for the holidays.

 

Price $159.99

Get it here!

 

Rice Cooker

Cook rice perfectly with this Zojirushi rice cooker. The menu can let you chose the type of rice you will be cooking and can keep the cooked rice warm until you are ready to serve. It uses advanced Neuro Fuzzy logic technology that will perfectly cook any type of rice and porridge. It has a 5.5-cup capacity.

 

Price: $170.99

Get it here!

 

Ninja Foodi Pro 11-in-1 FD302

This Ninja Foodie model is a multi-cooker 11 in 1 including sous vide, pressure cooker, air fryer/crisper, dehydrate, slow cook, steam, make yogurt, bake/roast, sear/sauté, and keep foods warm inside the pot and has a capacity of 6.5 quarts (like a whole chicken of 5 pounds). It comes with a recipe booklet.

 

Price: $239.50

Get it here!

 

Instant Pot Ultra 10-in-1 Multi-Cooker, 6 Quart, 16 One-Touch Programs

The Instant Pot has changed the way we cook. This multi-cooker can be used for pressure cooking, sterilizing, slow cooking, rice cooker, steamer, sauté, yogurt maker, cake maker, egg cooker, and warmer. The capacity is 6 quarts and has 16 one-touch programs. It’s dishwasher safe for easy cleanup.

 

Price: $99.99

Get it here!

 

Instant Pot Duo Nova Pressure Cooker 7 in 1, 6 Qt

The Instant Pot has changed the way we cook. This multi-cooker does the job of 7 appliances: Pressure cooker, slow cooker, rice cooker, steamer, saute pan, food warmer, and yogurt maker. It has a capacity of 6 quarts, perfect for families.

 

Price: $79.99

Get it here!

 

Non-Stick Belgian Waffle Maker

Freshly made Belgium waffles… yum! This rotating waffle maker makes it possible to prepare restaurant-quality waffles in your kitchen. The different browning levels, non-stick coating, and an easy clean-up.

 

Price: $74.99

Get it here!

 

SodaStream Sparkling Water Maker Bundle

Make sparkling water at home with tap water at the push of a button! This Sodastream bundle includes the Sodastream sparkling water maker, two 60l C02 cylinders, 2 BPA-free reusable bottles, and two 40 ml calorie-free lime and orange fruit syrups to add flavors to your beverages.

 

Price: $149.99

Get it here!

 

Baratza Encore Conical Burr Coffee Grinder White

Brew the freshest coffee every day with this award-winning user-friendly coffee grinder. It makes a gift appreciated by all the coffee lovers on your list.

                                                                                                                                                                 

 

Price for the set $139

Get it here! 

 

Electric Pour-over Kettle For Coffee And Tea

We love this stylish electric kettle from Stagg. With its long spout, it easy to pour and you can set the water brewing temperature between 135°F to 212°F and can see it in Fº or Cº. It has a 1200 watt quick heating element for a quick process. It can maintain the desired temperature for 60 minutes.

 

Price: $149

Get it here!

 

Smoke-less Indoor BBQ Grill

From Philips Kitchen Appliances, this indoor grill is perfect for all the barbecue lovers on your list. Continue grilling all winter long with this powerful 1660 watts indoor smokes-less grill.

 

Price: $99.99

Get it here!

 

Cuisinart Digital Glass Steamer, One Size, Stainless Steel

 Looking for a healthy gift to give to someone special on your list. This steamer fits the bill. It will let you prepare healthy family meals by steaming vegetables, fish, and meat to perfection.

 

Price: $149.95

Get it here!

 

Portable Induction Cooktop

Perfect for college students or anyone that needs a cooktop in their kitchen, this portable induction cooktop has an 1800 watts powerful heating element with 10 temperature setting to cook anything anywhere! It makes a great gift. 

 

Price: $57.99

Get it here!