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Home / Recipes / Sides / Instant Pot Fried Rice Chinese Style (Pressure Cooker)

Instant Pot Fried Rice Chinese Style (Pressure Cooker)

January 20, 2016 By Jill Selkowitz / 50 Comments Updated January 12, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Instant Pot Fried Rice cooks quickly in a Pressure Cooker and is as close to traditional Fried Rice, as you can get without using a Wok.

Instant Pot Fried Rice

Instant Pot Fried Rice

Hibachi Fried Rice is that yummy Rice that you get in restaurants, where the Chef cooks the Rice in front of you on a Griddle.

For this Instant Pot Fried Rice recipe we’ll start with raw White Jasmine Rice.

And, we will do it all in just one Instant Pot, Ninja Foodi or Pressure Cooker cooking pot, in under 15 minutes!

 

Cast of Ingredients for Instant Pot Pressure Cooker Fried Rice

Cast of Ingredients for Instant Pot Pressure Cooker Fried Rice

New York Chinese Fried Rice does not include carrots, corn or peas. I used some carrots for color, because I like color.

Some people like to add peas and corn. My husband would have killed me if I added them.

I do like it in Fried Rice though. It is listed in the ingredients. I just couldn’t use it for this demo because he would not eat it if I did. 🙁

Some like to add mushrooms. I did, in lieu of the peas, et al. The sky is the limit, have fun.

 

Cold Oil - Hot Pot

Cold Oil – Hot Pot

Jump to Section

  • How do you make a stainless steel pot non-stick?
  • What is a “Rice” Cup?
  • Pressure Cooker Fried Rice

How do you make a stainless steel pot non-stick?

  • Always heat up the pot first!
  • Then add the oil or fat.

Chinese restaurants use peanut oil frequently for stir frying.

But for a healthier oil try grapeseed oil or olive oil can be used.

 

Caramelize the Onions

Caramelize the Onions

When you stir fry the onions in a Wok or Cast Iron Skillet, you will get a nice caramelization.

I love lots of Onions in traditional Chinese Fried Rice. Shallots are great to use too.

This Instant Pot Fried Rice won’t have that true Hibachi texture (that’s Japanese after all), but the Fried Rice will still be delicious.

Plus, for Hibachi Fried Rice, butter is used.

And you didn’t have to slave over a hot stove.

Sesame Oil is super flavorful, so be careful about over doing it!

 

Toast the Rice

Toast the Rice

Since we are starting with Raw Rice and using an Instant Pot, Ninja Foodi or Pressure Cooker  we’ll do things a little differently than cooking on the Stove.

Obviously, wash the Rice, until the water runs clear. This Stainless Steel Strainer Basket comes in very handy for washing Rice (and for my Picnic Potato Salad recipe).

Toasting the Rice will add some extra flavor.

Wok Fried Rice

Wok Fried Rice

I’ll post up my Traditional Fried Rice recipe soon. I use cold, day old Jasmine Rice.

It really does make a difference. In the meantime, check out my Japanese Vegetable Beef Curry Fried Rice. It’s made with Leftover White Rice and Leftover Pressure Cooker Japanese Beef Curry. It’s pretty fantastic!

 

Lots of Garlic

Lots of Garlic

Garlic burns fast, so I like to Sauté it for just a few seconds after Toasting the Rice.

 

Water or Chicken Broth Can Be Used

Water or Chicken Broth Can Be Used

The Rice will cook with the onion and the garlic and take on a great taste.

To prevent the Rice from becoming mush, less water is used during the pressure cooking stage.

When we add in the Cabbage to steam at the end, water will be released and finish cooking the Cast of Ingredients for Instant Pot Fried Rice.

What is a “Rice” Cup?

  • A rice cup is the plastic cup that comes with rice cookers and Instant Pot, Ninja Foodi or Pressure Cookers. It is a cup used to measure rice only, not a proper measuring cup, which is used to measure by volume.
  • When you think of a coffee cup for instance, it can be any size and is not a standard  “dry measuring cup” for measuring dry goods.
  • Remember, a “rice” cup is 3/4 of a cup or 6 ounces.

A dry measuring cup is used for measuring volume and a glass “measuring” cup is used to measure liquid.

Make sure to completely deglaze the cooking pot.

 

Scramble the Egg

Scramble the Egg

The Rice and carrots will be very firm. It will finish cooking, along with the Cabbage.

When using a Wok, I’ve seen Chef’s cook the Eggs first and then add the Cold Leftover Rice.

I’ve also seen it done after the Rice has been Stir-Fried.

In Hibachi places, they like to cook the Eggs on one part of the griddle and the Rice on the other and then bring them together.

I love eggs in fried rice, so I do a double process of cooking separately and with the rice.

My Spatula is great at higher temperatures, so I use it to scramble the eggs and then break them a part.

 

Bean Sprouts and Cabbage

Bean Sprouts and Cabbage

The heat and steam will quickly cook the cabbage and the bean sprouts.

If you like snow peas, cut them up and add them.

 

Instant Pot Pressure Cooker Fried Rice

Instant Pot Pressure Cooker Fried Rice

More Instant Pot Rice Recipes to Make:

  • Pressure Cooker Chicken Biryani {Indian Chicken & Rice}
  • Pressure Cooker Kheema Pulao {Indian Meat & Rice}
  • Pressure Cooker Chicken Tikka Masala with Butter Rice
  • Pressure Cooker Seasoned Vegetable Ghee Rice

Kitchen Equipment and Essentials

  • Instant Pot, Ninja Foodi or Pressure Cooker
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • di Oro Living Silicone Spatulas Set
  • Rachael Ray Stoneware EVOO Oil Dispensing Bottle
  • Salbree Steamer Basket

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is your handy printable recipe:

Wok Fried Rice

Pressure Cooker Fried Rice

5 from 8 votes
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: Chinese
Prep Time: 15 minutes minutes
Cook Time: 1 minute minute
Pressure Release: 10 minutes minutes
Total Time: 17 minutes minutes
Servings: 8 servings
Calories: 120kcal
Author: Jill Selkowitz

Ingredients

  • 2 "rice" cups Jasmine Rice
  • 1.5 Tablespoons Peanut Oil divided (or other oil)
  • 1/2 - 1 cup Yellow/Brown Onion diced
  • 1 Tablespoon Fresh Garlic minced
  • 12 oz Fresh Water (or chicken broth)
  • 1/4 cup Soy Sauce
  • 1 large Carrots diced
  • 1.5 cups Frozen Peas and/or Corn

After Presure Release

  • 4 large Eggs
  • 1 cup Cabbage chopped
  • 3 Scallions chopped
  • 1 cup Bean Sprouts
  • 1 teaspoon Toasted Sesame Oil (optional)
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Salbree Steamer Basket / Colander
Stainless Steel Measuring Spoons
Liquid Measuring Cup Set
High Heat Resistant Spatula
Rösle Stainless Steel Flat Whisk

Instructions

  • Select Sauté (or other button) on your pressure cooker and allow to fully heat.  
  • Add oil to cooking pot. Add diced onions and sauté for 3 minutes or until they begin to brown.
  • Add rice and toast for 2 minutes.  
  • Add garlic and toast 15 seconds more.  
  • Add water and soy sauce and deglaze cooking pot, making sure nothing is stuck to the bottom of the pot.
  • Mix in carrots, peas and corn.
  • Lock on Lid and close pressure valve.  Cook at high pressure (most machines default to high pressure) for 1 minute.  
  • When beep sounds, wait 10 minutes and then manually release the rest of the pressure.
  • In a small bowl, whisk the eggs together and set aside.
  • Remove Lid and Select Sauté.  Push rice to one side of cooking pot.  
  • Add the rest of the peanut oil to empty side of pot and pour in half the whisked eggs.  Scramble until soft and then mix in to the rice. 
  • Pour the rest of the whisked eggs over the rice and mix through.
  • Add chopped cabbage, scallions and bean spouts and mix through rice until cabbage has wilted.  
  • Drizzle Toasted Sesame Oil over rice, if desired.

Notes

*Frozen Vegetables releases water.

Serving Suggestions for Instant Pot Fried Rice.

  • Air Fryer Chinese and Pepper Pork Chops
  • Pressure Cooker Chinese Simmered Chicken
  • Top with Instant Pot Poached Eggs

Nutrition

Nutrition Facts
Pressure Cooker Fried Rice
Amount Per Serving
Calories 120 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 105mg35%
Sodium 459mg20%
Potassium 240mg7%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 1918IU38%
Vitamin C 20mg24%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Chinese Pressure Cooker Fried Rice!

Instant Pot / Pressure Cooker Fried Rice

Instant Pot / Pressure Cooker Fried Rice

48.2K shares
  • 893

January 20, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Rachel says

    January 3, 2021 at 4:44 pm

    FYI- this recipe will NOT work using organic brown Jasmine rice 😑. I had to pressure cook 3 times- 3-4 minutes each time and the last time it started to burn on the bottom, yet there was still too much liquid & the rice was still somewhat crunchy. I had to finish in a pan. Epic fail and took WAY too much of my time for mediocre results.

    Reply
    • Jill Selkowitz says

      January 28, 2021 at 12:22 pm

      You are correct. It will NOT work if using a long cooking brown rice versus using white rice, which is called for in this recipe. Brown rice takes quite a while to cook and chicken cooks quickly, so cooking brown rice and chicken together is not a good idea. I suggest following the recipe so you can have great results. Jill

      Reply
  2. Tracey says

    October 5, 2020 at 11:17 pm

    Hi Jill, minimum rice for my family is 4 cups. Can I double the recipe? If yes, how many minutes for manual pressure?
    Thanks.
    Ps: I had to cook 2 batches today because kids asked for more.

    Reply
  3. Heather says

    June 3, 2020 at 5:31 pm

    I usually cook my rice for 4 minutes and then do a natural release for 10. Is the rice fully cooked after just 1 and 10 or does it continue to cook as you cook the eggs?

    Reply
  4. Al says

    April 7, 2020 at 3:17 pm

    I knew when I locked the lid on I was going to get the burn warning and of course I got the burn warning.

    Reply
    • Jill Selkowitz says

      April 9, 2020 at 1:46 pm

      If you deglaze well, you will not get a burn notice. Jill

      Reply
      • Keith says

        May 22, 2020 at 4:42 pm

        How long after the pot gets to pressure does your timer start mines always takes forever after using sauté.

        Reply
        • Jill Selkowitz says

          May 24, 2020 at 3:35 pm

          It takes a bit for the timer to start. Jill

          Reply
  5. Emma says

    March 6, 2020 at 4:03 pm

    5 stars
    Best fried rice I’ve had from a pressure cooker. Really good. I stirred through a little kecap manis before serving.

    Reply
    • Jill Selkowitz says

      March 7, 2020 at 2:39 pm

      Hi Emma. Thanks so much. Glad you enjoyed my recipe. Jill

      Reply
  6. Lori says

    February 19, 2020 at 10:29 am

    5 stars
    This was my first try at IP fried rce and it was fabulous! Withheld the cabbage for our personal tastes and used our homemade veggie broth! We enjoyed it with my first-ever Egg Drop soup. Leftovers disappeared too fast, hungry for it again already! Thanks!

    Reply
    • Jill Selkowitz says

      February 21, 2020 at 1:24 am

      Thank you, Lori. Jill

      Reply
  7. Laura says

    January 12, 2020 at 1:21 pm

    I dont see an answer to all the rice measuring questions—if it’s 2 cups that come with the IP, it would 1-1/2 cups of rice, but your recipe calls for 2 cups. Also I use my IP but have never cooked rice for only 1 min…

    Reply
    • Jill Selkowitz says

      January 12, 2020 at 1:51 pm

      If you read the recipe post, you will find all your answers. Jill

      Reply
      • Laura says

        January 13, 2020 at 1:18 pm

        i did read it, but still confused.

        Reply
        • DD says

          January 31, 2021 at 10:16 am

          Having just now read this recipe I was mystified by the use of the term “rice cup”. So not having found an explanation in the comments or responses, I did find via web search that the traditional Japanese measure for rice is call a “go” which apparently translates to English as “rice cup”. That “rice cup” is equal to 3/4 cup (imperial measurement). One response alluded to this, but for the sake of future readers I thought I’d try to clarify here. I’m looking forward to trying this recipe.

          Reply
  8. Addie says

    September 23, 2019 at 12:48 pm

    Hello! This looks delicious, and my husband LOVES fried rice. Is it ok to use basmati instead of jasmine rice? I have a whole bag of it that I’d like use use instead of buying more.

    Reply
    • Jill Selkowitz says

      September 23, 2019 at 1:39 pm

      Yes, no problem. Jill

      Reply
  9. Nancy says

    May 31, 2019 at 3:33 pm

    Just made this rice, which was pretty good! I always think of making fried rice when I have left over chicken and pork from the night before. Today I added pork. I finally used my instant pot for something other than perfect hard boiled eggs!

    Reply
  10. christine says

    March 21, 2019 at 9:05 am

    hi where is the recipe…… I know it is in there somewhere….

    Reply
  11. Jill says

    February 19, 2019 at 6:10 pm

    Craig, did you add in the bok choy before pressure cooking? If so, that. 🙂 Jill

    Reply
  12. Craig says

    February 19, 2019 at 5:44 am

    5 stars
    This looks really authentic. And delicious. I will be making it for supper tonight.
    Thanks so much.
    Craig

    Reply
    • Jill says

      February 19, 2019 at 6:11 pm

      Thank you, Craig. Jill

      Reply
  13. Bonnie Nelson says

    January 12, 2019 at 8:34 pm

    When beep sounds at the end of cooking time do you unplug IP or let it go to keep warm?

    Reply
  14. Linda Beaugez says

    September 25, 2018 at 7:56 am

    5 stars
    Just wanted to make sure I got this straight.

    You are using 12 oz of Jasmine rice for this recipe?

    Reply
  15. Renee says

    September 22, 2018 at 9:48 pm

    I’m confused about the rice part. Am I suppposed to cook the rice and let it set overnight in the refrigerator, or just rinse it the day before and then cook it following the recipe?

    Reply
    • Jill says

      September 23, 2018 at 11:45 am

      The full directions are at the bottom on the recipe card. Jill

      Reply
  16. Sandy says

    September 15, 2018 at 4:50 pm

    I’m confused by your comment about rice cups being 3/4 cup, yet the recipe calls for 2 cups of rice. Is it 2 cups of rice or 1 1/2 cups (2 x 3/4)?
    Thanks!

    Reply
    • Carla says

      November 20, 2018 at 11:10 am

      5 stars
      I am confused too! How much rice!?

      Reply
  17. Diane Miller says

    August 11, 2018 at 7:30 pm

    5 stars
    I love this recipe, I made it 1 time and it was perfect and then the next few times my IP tells me it’s burning !
    Please tell me what I’m doing wrong .I followed the directions all times?

    Reply
    • Jill says

      August 26, 2018 at 7:41 pm

      Hi Diane. I am glad you enjoy this recipe. Jill

      Reply
  18. Liz says

    April 5, 2018 at 10:42 am

    I’m a little confused. Do I use 2 cups of jasmine rice that was cooked the day before or white jasmine rice that’s still hard (uncooked) but rinsed with water before adding??

    Reply
  19. Ellie says

    February 16, 2018 at 4:53 am

    I can’t wait to try this recipe. I love fried rice. You make it look so easy. I love the Instant Pot step by step instructions for newbies like me. I actually don’t own one yet, but plan to buy one.

    Reply
  20. Jessie says

    January 3, 2018 at 4:50 pm

    Where’re do you add the pure sesame oil?

    Reply
  21. Melody says

    September 4, 2017 at 10:21 am

    This doesn’t say where to add the cup of water, only the 1/8 c water.

    Reply
    • Melody says

      September 4, 2017 at 10:23 am

      Oh never mind. I’m sorry. A friend just died and I’m more scatterbrained than normal. Just delete this!

      Reply
  22. Steve Williams (@Morebeerplix) says

    March 20, 2017 at 4:41 pm

    Over a year and no recipe, looks like I got clickbaited by Pintrest, expected better from this site.

    Reply
  23. Kim waters says

    March 6, 2017 at 8:27 pm

    Is the recipe located somewhere?

    Reply
  24. Sue says

    January 18, 2017 at 11:55 am

    Love your recipes Jill. Any luck on the fried rice yet. Thanks for your posts. Sue

    Reply
  25. Lois says

    December 20, 2016 at 10:25 pm

    I do not have an IP just regular pressure cooker. Would love the chicken fried rice recipe

    Reply
  26. Tisha Jarboe says

    October 27, 2016 at 12:25 pm

    Can’t wait to try this recipe!!

    Reply
  27. Coral says

    September 10, 2016 at 7:01 pm

    Any luck getting this recipe written up?

    Reply
    • Jill says

      September 12, 2016 at 12:27 am

      Coral~

      Is that you? Coral M????

      Jill

      Reply
  28. Vickilynn says

    May 26, 2016 at 3:37 pm

    Oooooh, I’d love to see this recipe!

    Reply
    • Jill says

      May 26, 2016 at 6:47 pm

      Hi Vickilynn~

      I am working on getting it up!

      Jill

      Reply
  29. Gail says

    May 11, 2016 at 3:12 pm

    Jill – will you have the recipe for this soon?

    Thank you!

    Reply
    • Jill says

      May 11, 2016 at 4:34 pm

      Hi Gail~

      Ugh, I know, I need to get this up soon. I will work on getting up the recipe.

      Jill

      Reply
    • Mary Davis says

      October 8, 2017 at 12:28 pm

      I”m half scared to try this now. I look at the pictures and drool, then I read the recipe and don’t see the ingredients I see in the picture! Is it just me? I LOVE the This Old Gal recipes, but this is the FIRST I’ve seen the pictures not matching. No carrots, NO mushrooms in the recipe, but I sure see them in the photos here.

      Reply
      • Jill says

        October 8, 2017 at 3:00 pm

        Mushrooms are optional, as are other veggies. The recipe card is correct and you can customize as you like. Jill

        Reply

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