Cake! I love cake. My sweet tooth practically calls out for a slice of lavender coffee cake or chocolate coconut cake when it’s time for dessert.

I make this Orange Cake when I want to channel my inner Martha Stewart. It’s a simple but sophisticated one-layer dessert with a fluffy, golden crumb and a glistening orange vanilla glaze. But it’s the vibrant orange flavors in every bite that make it a winning sweet treat.

Take it from me, the biggest cake lover I know: The melt-in-your-mouth texture and bright pops of citrus in each slice will bring a little more sunshine to anyone’s day. 

Orange Cake Ingredients

Navel oranges – It wouldn’t be an orange cake without the fresh citrus flavors and aromas, so I zested a large navel orange before squeezing out all of the juice. If you don’t have a navel orange, use mandarin oranges, blood oranges, or any other kind of orange you like.

Applesauce – The cake gets most of its moisture from plain, unsweetened applesauce. Melted coconut oil or vegetable oil will work as substitutes, but the crumb won’t be as light or delicate.

Flour – Classic all-purpose flour works perfectly.

Orange vanilla glaze – I decorated the cake with a very simple glaze made from powdered sugar, orange juice, and vanilla extract.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Orange almond cake – Add 1 teaspoon of almond extract to the wet ingredients for just a kiss of almond. You could sprinkle toasted almond slices over the glaze, too!
• Gluten-free option – I haven’t tested this recipe with anything other than all-purpose flour, but a 1:1 gluten-free flour blend might work as a substitute.
• Glaze substitute – If you’d rather keep it simple, sift powdered sugar over the cake instead.

How to Make Orange Cake

Step 1: Make the orange sugar. Add the sugar and orange zest to a bowl and rub them together with your fingers until fragrant. Add the butter to the same bowl and beat with a mixer until fluffy.

Step 2: Add the wet ingredients. Next, mix the eggs, milk, orange juice, applesauce, and vanilla with the butter-sugar mixture until combined.

Step 3: Whisk dry ingredients. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.

Step 4: Combine. Gently stir the dry ingredients into the wet mixture until just combined.

Step 5: Bake. Pour the cake batter into a cake pan and bake until a toothpick inserted in the middle comes out clean. Set it aside to cool.

Step 6: Make the glaze. Meanwhile, whisk the orange juice and vanilla together in a bowl, then whisk in the powdered sugar until you have a smooth glaze.

Step 7: Decorate and serve. Pour the glaze over the cooled cake and use a spatula to spread it evenly over the top. Slice and enjoy!

Erin’s Tips and Tricks

• Only zest the orange peel, not the white pith underneath. The pith is very bitter, and you don’t want it messing with the cake!
• Zest the orange before juicing it. It’s way easier this way, trust me.
• Room temperature ingredients are easier to incorporate into cake batters. Remember to take the eggs, butter, milk, oranges, applesauce, and any other refrigerated ingredients out of the fridge at least 30 minutes ahead of time.
• Don’t overmix the batter when combining the wet and dry mixes. To keep the cake’s delicate crumb, very gently combine the two with a wooden spoon or spatula until the flour is absorbed.
• Garnish the cake with candied orange slices, fresh mint leaves, or extra orange zest to make it feel extra fancy.

Orange Cake FAQs

Storage

Make-ahead: I like to serve this cake fresh to enjoy each moist and fluffy bite to the fullest. That said, the unglazed cake will still be a bit moist after staying covered on the kitchen counter for 1 to 3 days.

Refrigerator: The whole cake or individual slices can be kept in an airtight container in the fridge for up to a week. Keep in mind that it will dry out slightly as it sits.

Freezer: You can wrap the unglazed cake in plastic wrap and freeze it for up to 3 months. Thaw it on the kitchen counter before pouring the glaze over top.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!

I constantly crave soup in the winter. Like, lots and lots of soup. It’s why I keep my Instant Pot on the kitchen counter all season: I know it can handle them all, from my hearty white chicken chili to a classic split pea soup.

I make this Instant Pot Chicken Noodle Soup whenever someone in the house needs a little extra comfort. It’s one of those “hug in a bowl” kind of soups you can make again and again without ever getting tired of it.

I absolutely love making it in a pressure cooker, too. It takes a fraction of the time it would take on the stovetop, cleanup is a breeze, and I’m always left with a savory broth that’s packed with tender chicken, perfectly softened vegetables, and egg noodles that are cooked just right. It’s just the best!

Chicken Noodle Soup Ingredients

Vegetables – I stuck with a mirepoix—onion, carrots, celery, and garlic—to keep it classic.

Fresh herbs – I used fresh parsley, two bay leaves, and fresh thyme sprigs to deepen the savory poultry flavors. Dry herbs will work as a substitute, but you’ll need to reduce the amounts since their flavors are more concentrated.

Chicken breasts – Two chicken breasts are cooked in the Instant Pot with the rest of the soup ingredients. Boneless skinless chicken thighs should work, too.

Chicken broth – Use any quality brand of chicken broth you like. Vegetable broth also works if that’s what you have on hand. I’ve even made this soup with my homemade chicken bone broth. It’s an easy way to add extra protein and collagen to each batch!

Noodles – I like using wide egg noodles in chicken soup, but any short-cut pasta noodle will work.

This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. 

Variations

• Gluten-free option – Gluten-free pasta can be used as a substitute for the egg noodles. I recommend cooking them separately on the stovetop since gluten-free pasta tends to be more delicate.
• Add more veggies – You can add corn, peas, green beans, spinach, kale, or diced potatoes to the soup if you want. Add heartier veggies to the pot before pressure cooking, and stir in any leafy greens or frozen veggies after cooking.
• Make it creamy – Chicken soup gets even more comforting when you finish it with a splash of heavy cream or half-and-half. Yum!

How to Make Chicken Noodle Soup in the Instant Pot

Step 1: Sauté the aromatics. Melt the butter in the Instant Pot set to Sauté mode, then add the vegetables. Sauté until they soften, then add the garlic, parsley, salt, and pepper.

Step 2: Add the rest. Add the bay leaves, thyme, and chicken breasts to the pot, then pour the broth over top. Lock the lid in place and set the pressure valve to Seal.

Step 3: Pressure cook. Pressure Cook for 10 minutes, then immediately perform a manual pressure release. Transfer the chicken to a cutting board and shred it with two forks. 

Step 4: Cook the noodles. Add the egg noodles to the pot, then press Sauté again and set the timer for 10 minutes. Gently simmer the soup until the noodles are tender.

Step 5: Finish. Remove and discard the bay leaves and thyme sprigs. Stir the shredded chicken back into the pot.

Step 6: Serve. Taste and adjust the seasonings, then ladle the soup into serving bowls. Garnish with fresh parsley and enjoy!

Erin’s Tips and Tricks

• You can avoid a burn notice by deglazing the pot with small splashes of broth when sauteeing the vegetables. Scrape the bottom of the pot with a wooden spoon to loosen any stuck brown bits.
• Only cook the noodles until they’re al dente (firm to the bite). If they’re cooked any further, they might become soggy in the soup.
• Want to save time? Swap the chicken breasts for the leftover pre-shredded chicken in your fridge, the leftover roasted turkey from Thanksgiving, or a shredded grocery store rotisserie chicken. Stir the pre-cooked meat into the soup right before you add the noodles.

Chicken Noodle Soup FAQs

Storage

I recommend cooking the noodles separately from the soup if you plan on saving the leftovers. They tend to soak up the broth and get mushy as they sit in the soup.

Refrigerator: The leftover soup will keep for up to 4 days in a sealed container in the fridge.

Freezer: Freeze the soup without the noodles for up to 3 months. Thaw the leftovers overnight in the fridge.

Reheating: When you’re ready to eat, reheat the soup in a pot over medium heat and stir in a batch of freshly cooked noodles.

My Instant Pot has been a game-changer since day 1. From instant pot whole chicken to instant pot spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?

I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!

My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything. 

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.

Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Cook Spaghetti Squash in the Instant Pot 

Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. 

Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down. 

Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).

Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.

Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings. 

Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.

Erin’s Tips and Tricks

• If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier. 
• Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
• The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it. 
• Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.

Instant Pot Spaghetti Squash FAQs

Serving Suggestions

The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:

• Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
• Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
• Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
• Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
• Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
• Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!

Storage

Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.

Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.