• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Feels Like Home™ logo

white magnifying glass on a red circle
  • Shop
    • Christianity Downloads
    • Family Downloads
    • Food & Cooking Downloads
    • Hobbies & Crafts Downloads
    • Learning Downloads
  • All Recipes
    • By Course
      • Appetizers
      • Breakfast
      • Condiments & Spices
      • Desserts
      • Drinks
      • Lunches & Dinners
      • Side Dishes
      • Snacks
    • By Method
      • 30 Minute Meals
      • Oven
      • Stove Top
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Copycat Recipes
      • Grill
      • Microwave
      • No Bake
    • By Meat
      • Beef
      • Pork
      • Chicken
      • Turkey
      • Seafood
      • Meatless
    • By Cuisine
      • Asian
      • Italian
      • Mexican
      • Eating after Bariatric Surgery
      • Gluten-Free
      • Vegetarian
      • Copycat Recipes
    • Comfort Food
    • Recipes for Foodie Kids
    • Quick & Easy Weeknight Meals
  • Dinners
    • Beef
    • Pork
    • Chicken
    • Turkey
    • Seafood
    • Meatless
    • Pizza
    • Stir Fry
    • Sandwiches
    • Pasta
    • Salads
    • Soup & Chili
    • Casseroles
    • 30 Minute Meals
    • One Pot
    • Crockpot
    • Instant Pot
    • Grilling
    • Side Dishes
  • Desserts
    • Ice Cream
    • Cakes
    • Cheesecake
    • Pies
    • Cookies
    • Candy
    • No Bake Desserts
  • Holidays
    • Super Bowl
    • Valentine's Day
    • St. Patrick's Day
    • Easter
    • Cinco de Mayo
    • Mother's Day
    • Memorial Day
    • 4th of July
    • Labor Day
    • Halloween
    • Thanksgiving
    • Christmas
    • New Year's
    • Birthdays
  • Family
    • Parenting
    • Holidays & Celebrations
      • Birthdays
      • Valentine's Day
      • St. Patrick's Day
      • Easter
      • Mother's Day
      • Father's Day
      • Summer Picnics
      • Thanksgiving
      • Christmas
      • New Year's Eve
    • Kids activities
      • Kids Crafts
      • Christmas Crafts for Toddlers & Preschoolers
      • Christmas Crafts for Kids
      • Christmas Crafts for Tweens & Teens
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • SHOP
  • RECIPES
  • FAMILY
  • FAITH
  • HEALTH
    • Facebook
    • Pinterest
    • Twitter
  • ×
    See More:   Comfort Food Eating after Bariatric Surgery Healthy Meals Main Dishes Weeknight Meals

    Last Modified: Mar 22, 2024 by Tara Gerner 81 Comments

    Sweet Balsamic Pork Roast in the Instant Pot

    116Facebook13.9kPinterestXFlipboard
    14k
    SHARES
    Jump to Recipe
    Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

    This Instant Pot sweet balsamic pork roast is delicious and flavorful, with balsamic vinegar, brown sugar, and soy sauce making the best glaze. Plus it cooks in under one hour! 

    Instant Pot balsamic pork roast on a cutting boardPin

    We have gotten into a bit of a recipe rut lately. We have so many recipes at our disposal (over 550 on my blog!), but because I eat a bariatric diet with almost no carbs, our options are pretty limited. It's always 4 ounces of a protein and 4 ounces of a vegetable.

    We made up a recipe binder months and months ago with our favorite bariatric-friendly recipes listed out in dividers by type of meat, and that does help because either Joe or I can page through our favorites and pick something that we haven't had in a while.

    Even the recipes in the binder were feeling a little stale, so Joe was searching around on the internet and found something that inspired him to make a balsamic vinegar gravy, which he put on top of a pork roast.

    We love pork, and I love this recipe. I can't say what it is about the pork that always comes out so well, but the combination of the balsamic glaze and the flavor of the pork are just out of this world.

    When Joe makes this, I happily eat it for several days and scrimp on foods at other meals to make up the calories. It's worth the sacrifice.

    Balsamic vinegar is naturally sweet, and adding a little brown sugar to it makes it really come alive. The sweetness is balanced out by soy sauce and the pork roast is smothered in rich, brown sauce. You can't go wrong with this tender Instant Pot pork roast!

    Sweet Balsamic Pork Roast sliced on a plate with green beansPin

    What you'll need to make an Instant Pot pork roast

    Equipment

    This recipe requires very few special tools. Of course, you will need an Instant Pot or another electronic pressure cooker. I prefer a 6-quart model or bigger.

    I also use a garlic press to prepare this recipe. If you have a super sharp knife and good knife skills, you could finely mince the garlic. You will want the pieces to be as small as possible.

    Ingredients

    Instant Pot pork roast ingredients including balsamic vinegarPin

    See the printable recipe card at the bottom of the page for all measurements and nutritional information.

    • Olive oil - This is to brown the pork.
    • 2-3 pound pork roast - This recipe works best for a pork shoulder or pork butt because they will give you a more moist, almost stringy texture. You could also use a pork loin or tenderloin, but the cooking instructions are very different.
    • Salt & pepper

    For the sauce

    • Fresh garlic, pressed with a garlic press
    • Packed brown sugar - You can substitute this with an equal amount of Splenda or Stevia with very little loss of flavor.
    • Balsamic vinegar - Get the very best balsamic vinegar that you can afford as this is the base for the entire sauce.
    • Water - If you decide to add the cornstarch to the sauce after cooking, you'll need 2 tablespoons extra.
    • Cornstarch
    • Soy sauce
    • Rosemary, chopped

    What is a pork butt?

    It's not what you think. The pork butt is a cut of meat from the front of the pig, in the shoulder area. It's called a butt because butchers three hundred years ago packaged the meat in barrels that were called butts.

    Pork shoulders and butts are nice cuts of meat, but they need to be cooked at a low temperature for a long period of time in order to become tender and juicy.

    The Instant Pot speeds up the process of cooking of cooking pork shoulder significantly, as you can go from start to finish in about an hour and have a fork-tender roast.

    sweet balsamic gravy being poured over Instant Pot pork roast on a platePin

    Why cook pork shoulder in the Instant Pot?

    There are three main reasons you should use your Instant Pot to cook pork roasts:

    1. The sauté function allows you to achieve a beautiful sear on the outside of the roast with minimal effort and without dirtying a second pan. Also, the Instant Pot comes with a trivet that allows you to prop the meat up above the cooking liquid, preserving the caramelization that you seared on and preventing a burn warning.
    2. The lid locks onto the IP, allowing you to walk away from the whole thing and come back an hour later to a safely and perfectly prepared roast.
    3. The Instant Pot allows you to enjoy a slow-braised, fork-tender pork roast in a fraction of the time it would have taken to cook one in the oven.

    How long should you cook a pork roast in the Instant Pot?

    When you cook a pork shoulder or pork butt in the oven, it takes approximately 40 minutes per pound of meat.

    The Instant Pot allows you to cook the same piece of meat in about 15 minutes per pound. In other words, if you are cooking a 2-pound shoulder, you should set the IP for 30 minutes. If it's closer to 3 pounds, set the timer for 45 minutes.

    Remember that pressurizing takes some time, so when you set the timer for 30 minutes, the roast will actually cook for closer to 40-45 minutes as the pressurization takes 10 to 15 minutes just on its own.

    You also have to release the pressure. I like to do a natural release for 10 minutes and then vent the rest. Venting is not the same as quick release.

    After all of the pressure has dissipated, you can open the lid and remove the meat from the pot.

    You never want to quick release the pressure right after the cook time when cooking meat because the rapid change in temperature will cause the meat to seize and become tough.

    When you're finished, a 3-pound pork shoulder or butt will take about 70 minutes to cook in the Instant Pot (10-15 to pressurize, 45 to cook, and 15 to depressurize), but that's still way better than the 120 minutes the same roast would have taken in the oven. Plus, the Instant Pot roast will be more tender and juicy from being pressure cooked in a moist pot!

    How to make sweet balsamic pork roast in the Instant Pot

    1. Mix garlic, brown sugar, balsamic vinegar, water, cornstarch*, soy sauce, and rosemary in a small bowl.
      mix balsamic gravy ingredients together in a small bowlPin
    2. Heat the Instant Pot to sauté. When the display reads HOT, pour in the oil. Season the pork on both sides with salt and pepper and brown on all sides, approximately 4 minutes per side.
      sauté the pork roast in the Instant PotPin
    3. Turn off the sauté mode, remove the pork, and add the water to the Instant Pot. Use the water to help you scrape up all the brown bits from the bottom of the pot. If you don't do this, you will get a burn warning.
      deglaze the Instant Pot with waterPin
    4. Add the sauce to the Instant Pot.
      add balsamic sauce to Instant PotPin
    5. Place the pork in on top of the trivet. Program Instant Pot to the high pressure or meat setting and cook for 15 minutes per pound. Keep an eye on the Instant Pot during the cooking time as some cooks have had their IP alarm for burning. If this happens, carefully release the pressure, add another ½ cup of water, replace the lid, and repressurize to finish cooking. When the timer beeps, turn it off and let the pressure naturally release before removing the lid.
      place the browned pork roast in the Instant PotPin
    6. Slice the pork and serve topped with lots of sauce.
      cooked pork roast in the Instant PotPin

    How to prevent a burn warning when cooking this Instant Pot pork roast recipe

    *Some commenters have suggested that adding the cornstarch and water before cooking is what causes some people's Instant Pots to give a burn warning.

    There are 2 things you can do to prevent this.

    First, you could just add additional liquid during cooking, between ½ and ¾ cup.

    Second, you can add the cornstarch and water after cooking. Simply remove the pork from the IP and set it to sauté. Mix the cornstarch and 2 tablespoons of water to make a slurry, and pour that into the juices left behind in the pot. Heat on sauté until the sauce boils, about 5-7 minutes. This will thicken the sauce while preventing the burn warning during the initial cooking.

    Instant Pot pot roast with green beansPin

    What should I serve with sweet balsamic pork roast?

    I personally like to serve this pork roast with slow cooker mashed potatoes, and spoon the gravy over top of the potatoes.

    For a vegetable, I prefer roasted asparagus or roasted balsamic beets, but it's my favorite so that's what I serve with pretty much everything. My second choice is either roasted brussels sprouts.

    You should check out some other Instant Pot recipes while you're here:

    • The best ever Instant Pot pot roast
    • Chicken Burrito Bowls in the Instant Pot
    • Mongolian Beef in the Instant Pot
    • Instant Pot Garlic Chicken
    • Easy Shredded Beef Tacos in the Instant Pot
    • Instant Pot sloppy joes
    • Instant Pot chicken tacos
    • Coconut Chicken Curry in the Instant Pot
    • Lemon Chicken in the Instant Pot

    Recipe

    Instant Pot Balsamic Pork Roast

    Sweet Balsamic Pork Roast in the Instant Pot

    This Instant Pot sweet balsamic pork roast is delicious and flavorful, with balsamic vinegar, brown sugar, and soy sauce making the best glaze. Plus it cooks in under one hour! 
    4.82 from 50 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 5 minutes mins
    Course Main Course
    Servings 8 people
    Calories 206 kcal

    Equipment

    • Instant Pot
    • Garlic press

    Ingredients
      

    • 1 tablespoons olive oil
    • 2-3 pound pork roast A tenderloin will give you a more firm, drier texture, and a pork shoulder will give you a more moist, almost stringy texture. I prefer the shoulder.
    • Salt & pepper

    For the sauce

    • 3 cloves garlic pressed with a garlic press
    • ¼ cup brown sugar You can substitute this with an equal amount of Splenda or Stevia with very little loss of flavor.
    • ¼ cup balsamic vinegar
    • ¼ cup water
    • 1 tablespoons cornstarch
    • 1 tablespoons low sodium soy sauce
    • 1 tablespoons dried rosemary chopped

    Instructions
     

    • Mix all sauce ingredients in a small bowl.* (See note below about cornstarch.)
    • Heat the Instant Pot to sauté. When the display reads HOT, pour in the oil. Season the pork on both sides with salt and pepper and brown on all sides, approximately 4 minutes per side.
    • Turn off the sauté mode, remove the pork, and add the water to the Instant Pot. Use the water to help you scrape up all the brown bits from the bottom of the pot. If you don't do this, you will get a burn warning.
    • Add the sauce to the Instant Pot and then place the pork in on top of the trivet. Program Instant Pot to the high pressure or meat setting and cook for 15 minutes per pound. Keep an eye on the Instant Pot during the cooking time as some cooks have had their IP alarm for burning. If this happens, carefully release the pressure, add another ½ cup of water, replace the lid, and repressurize to finish cooking. When the timer beeps, turn it off and let the pressure naturally release before removing the lid.
    • Slice and serve with plenty of sauce.

    Notes

    *Some commenters have suggested that adding the cornstarch and water before cooking is what causes some people's Instant Pots to give a burn warning.
    There are 2 things you can do to prevent this.
    First, you could just add additional liquid during cooking, between ½ and ¾ cup.
    Second, you can add the cornstarch and water after cooking. Simply remove the pork from the IP and set it to sauté. Mix the cornstarch and 2 tablespoons water to make a slurry, and pour that into the juices left behind in the pot. Heat on sauté until the sauce boils, about 5-7 minutes. This will thicken the sauce while preventing the burn warning during the initial cooking.

    Nutrition

    Calories: 206kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 186mg | Potassium: 454mg | Fiber: 1g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
    116Facebook13.9kPinterestXFlipboard
    14k
    SHARES

    More Best Comfort Food Recipes

    • a small dish of no churn homemade cherry ice cream topped with fresh black cherries
      Black Cherry Ice Cream Recipe
    • a whole BBQ Pulled Pork Pizza on a pizza stone
      BBQ Pulled Pork Pizza
    • air fryer taco burger topped with guacamole, salsa, and cheddar cheese
      Air Fryer Burgers Taco-Style
    • a spoonful of Chicken Broccoli Rice and Cheese Casserole with cream of chicken soup and Velveeta
      Chicken Broccoli Rice and Cheese Casserole

    Reader Interactions

    Comments

      4.82 from 50 votes (29 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Patricia Zabala says

      March 24, 2021 at 4:07 pm

      5 stars
      Great recipe! I'm new to instant pot cooking. Thank you to all the positive comments, it helped a newbie who doesn't cook that well. Lol. And to the other snarky comments, keep it to yourself. If you can't reply nicely then don't reply. She was nice enough to put it out there and not her fault if it didn't come out right for YOU. She never claimed this was fool proof. Learning curve for everyone and stuff happens when you try new things. Seriously what happened raising someone up instead of just tearing them down? You didn't like it? Try a different one. You have a reply that will help? Do it courtesly. Just quit the rude and your better than someone else attitude! Its wrong!

      Reply
      • Tara Ziegmont says

        March 24, 2021 at 4:47 pm

        I am blessed by your kindness Patricia. Thank you. And I'm so glad that you liked the pork. It's one of our favorites.

        Reply
      • KB says

        November 13, 2022 at 9:25 pm

        A little late but you are ABSOLUTELY right. Let’s lift up not diminish. I made this tonight and tweaked a few things because I didn’t have certain ingredients and it’s to cold to go to the store lol, and it was great!!! Keep cooking everyone

        Reply
      • Rose-Marie says

        January 05, 2023 at 11:59 pm

        5 stars
        Thank you for sharing this amazing recipe. My husband loves it! It is very quick to prepare and the pork turns out very tender and full of flavor. It has become my new go to recipe for pork roast. I added the cornstarch after the roast was out and it worked perfect.

        Reply
      • lori says

        January 24, 2023 at 2:14 pm

        spot on regarding all rude comments i'm going to try this tonight (the recipe)

        Reply
    2. Alicia says

      August 12, 2021 at 5:28 pm

      5 stars
      Made this before so yummy!! 2nd time I changed up the gravy 🙂

      Reply
      • Tara Ziegmont says

        August 16, 2021 at 8:36 am

        What did you do instead?

        Reply
    3. Meg says

      December 06, 2021 at 9:22 pm

      5 stars
      This sauce is AMAZING! I did not do the whole recipe, so I cannot speak for the rest of it...but this sweet balsamic sauce is definitely a keeper! I made 2 batches. 1 for marinating the pork and another to which I added 2 tbsp of cornstarch and cooked to make a glaze. Love love loved it! Thank you for sharing!

      Reply
    4. Mike says

      January 16, 2022 at 1:10 am

      5 stars
      Great recipe, 2nd time made a pork roast, I put the cornstarch in after to thicken the sauce. The sauce is a Great flavour over the pork roast .

      Improved everything by reading the recipe a couple of times before starting to brown the roast.

      Reply
      • Andrea B. says

        November 19, 2022 at 3:14 pm

        Mike, you made me laugh out loud! Being the impatient person that I am, not reading the recipe thoroughly before I start preparing the dish had led me into many disasters. Thanks for the reminder!

        Reply
    5. Stephanie says

      April 10, 2022 at 2:30 am

      5 stars
      Amazing! So moist... and that sauce... to die for! We'll be keeping this on our menu!

      Reply
    6. Sarah Stout Miller says

      April 24, 2022 at 5:57 pm

      Is the water added in with the sauce ingredients, or held out to deglaze the pot?

      Reply
      • Tara Ziegmont says

        April 24, 2022 at 7:47 pm

        You use it to deglaze the pot.

        Reply
        • Mary says

          July 11, 2022 at 6:48 pm

          That would have been nice to know. I am sure I am not the only one who added it to the sauce because it is listed as a sauce ingredient.

          Reply
    7. Dee says

      July 12, 2022 at 1:08 pm

      I have a question. Can I use the bone-in pork loin? Do I cook for the same amount of time?

      Reply
      • Tara Ziegmont says

        July 23, 2022 at 7:46 pm

        I've never used a bone-in pork loin, but you should be able to. I think it will probably need a bit more time to cook. From what I've found in researching it, I think you should try for 18-20 minutes per pound with the bone in.

        Reply
      • Kimberly says

        October 22, 2022 at 8:10 pm

        5 stars
        I just made this with a almost 4lb bone in pork sirloin, cooked for 2 hrs in my Ninja Foodi and it was perfect!

        Reply
    8. Jenn says

      August 22, 2022 at 11:37 pm

      Can I make this in a crockpot instead?

      Reply
      • Tara Ziegmont says

        August 23, 2022 at 10:38 am

        I never have, but I'm sure it would work just fine. You could probably cut back a bit on the liquid since the Instant Pot requires more liquid to cook than a Crockpot does.

        Reply
    9. Melanie says

      January 31, 2023 at 1:10 pm

      New to instant pot too! Could this be done from frozen? I ALWAYS forget to take my meat out in time 🙁
      If so, what’s the rule of thumb time-wise??
      Thank you!!

      Reply
      • Tara Ziegmont says

        January 31, 2023 at 3:03 pm

        You can do it from frozen, although it's easier to cook a frozen pork loin that a frozen pork shoulder. I've never done either one, but from what I've read, you should cover the frozen meat with liquid in the IP before pressurizing. So what I'd recommend for this recipe is to add beef broth to the IP, enough to cover the meat. You may need to add a few extra minutes to the cook time, like 22 minutes per pound instead of 15. The extra liquid will dilute the sauce, so you'll have to make a new batch of sauce to use as a glaze on the stove while the meat cooks. But, all that said, if your meat is frozen and you want to eat it tonight, it will be worth it to do the couple of extra steps to make the sauce. The sauce is what makes this pork roast amazing. You'll be glad you made it.

        Reply
    10. Susan says

      February 03, 2023 at 8:17 pm

      5 stars
      Truly tender pork with an amazing gravy. Will be a regular!

      Reply
    11. KimCooks says

      March 16, 2023 at 5:40 pm

      5 stars
      i grabbed a giant pork loin, used half for pulled pork in my instant pot and tonight in trying this recipe. i ran out of balsalmic vinegar, but had white wine balsamic in the cupboard so hopefully it still turns out as tasty as everyone has commented. i hate substituting, but was already in process of searing

      Reply
    12. Michael cubbin says

      April 24, 2023 at 6:25 am

      5 stars
      Made this last nite. Exactly to the recipe with two minor changes. I added additional rue of cornstarch at the end after the roast was out to thicken the sauce a bit more, and to the sauce earlier I added 2 tablespoons of my favorite barbecue sauce for a little more flavor in the sauce. it was perfect. No issues with Instapot. My wife took it to a women’s club potluck dinner and she said it was the hit of the party. Thanks ,Mike C

      Reply
    13. Camille says

      June 20, 2023 at 2:30 pm

      I’m sorry if I missed this, but can you make this if your roast is frozen?!

      Reply
      • Tara Gerner says

        June 22, 2023 at 2:09 pm

        You can. You'll just have to cook it a bit longer. I would start with 5 extra minutes and leave a buffer of time knowing that it made need another 5-10 minutes on top of that.

        Reply
    14. Peggy says

      December 04, 2023 at 8:52 pm

      5 stars
      This was absolutely delicious. Next time I will double the sauce. In fact we were trying to figure what else we wanted to put the sauce on. I used a pork loin because that was what I had defrosted but will definitely try it with pork shoulder. I just wish I knew it was going to take so long for the natural release. All my sides were ready, waiting and getting cold.

      Reply
    15. Hannah says

      February 10, 2024 at 12:33 am

      5 stars
      Thank you for the recipe. This was absolutely delicious! I doubled the recipe in our 10 quart instant pot, used frozen roasts (added 15 minutes onto your cooking time guide to account for the frozen meat), and used 1/2 teaspoon xanthan gum at the end to thicken the sauce as we don't use cornstarch. Oh, I also used swerve brown instead of sugar. Hopefully these notes might help someone else. We have plenty for dinner, leftovers, and the freezer. Blessings to you!

      Reply
      • Tara Gerner says

        February 13, 2024 at 11:09 am

        Thank you for taking the time to share your modifications!

        Reply
    16. Lorna Mackey says

      December 23, 2024 at 9:56 pm

      5 stars
      This is the fifth time making this recipe, one of our favorites, ran out of balsamic, so I’m using balsamic vinaigrette, craft dressing, and doing it with a frozen pork loin roast it turns out well.

      Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
    I'm passionate about helping people to care for themselves and their families by offering a combination of easy & delicious recipes, family fun ideas, and Christian inspiration. If you're tired of feeling so weary and uninspired, you're in good company.

    If you don’t like cooking or don’t think you can cook, you're in the right place. Feels Like Home is all about simple recipes, and I promise you, ANYONE can make them! No one will ever question your cooking ability again.

    I'm so glad you're here!

    Read more about me...

    Facebook icon Twitter icon Pinterest icon Instagram icon LinkedIn icon envelope icon

    Recent posts:

    easy cherry cobbler with fresh cherries and a golden crust in a white baking dish with a serving spoon

    Easy Cherry Cobbler with Fresh Cherries

    a small dish of no churn homemade cherry ice cream topped with fresh black cherries

    Black Cherry Ice Cream Recipe

    a whole BBQ Pulled Pork Pizza on a pizza stone

    BBQ Pulled Pork Pizza

    a close up of Asian green beans

    Asian Green Beans

    AS SEEN ON

    a list of the websites where Tara Ziegmont has been featured

    Popular Recipes

    Pineapple Upside Down Cake
    PINEAPPLE UPSIDE DOWN CAKE (BOX MIX)


    raspberry cream cheese cruffins (crescent roll muffins)
    RASPBERRY CREAM CHEESE CRUFFINS (CRESCENT ROLL MUFFINS)


    Air Fryer Ribeye Steak
    AIR FRYER RIBEYE STEAK


    chicken asparagus pasta with alfredo sauce
    CHICKEN ASPARAGUS PASTA WITH ALFREDO SAUCE


    cheeseburger soup
    CHEESEBURGER SOUP


    Thai peanut chicken salad
    THAI PEANUT CHICKEN SALAD

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms of Use
    • Accessibility
    • No AI

    As seen on

    a list of the websites where Tara Ziegmont has been featured

    Contact Tara


    As an Amazon Associate, I earn from qualifying purchases at no cost to you. Read my full disclosure policy.

    All content provided on Feels Like Home Blog is for informational purposes only. The owner of this site makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

    Copyright © 2007-2025 Feels Like Home Blog  | No content on this site, including text and photos, may be reused in any fashion without written permission.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT

    Rate This Recipe

    Your vote:




    We'd love for you to leave a comment but if you can just give a star rating, too! Click the stars and the Rate Recipe button.

    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.