Pressure Cooker Pot Roast in 1 hour! (Paleo, AIP, Whole30)

 

I know it’s not really pot roast season anymore, but even on an 85 degree humid Florida day, I still sometimes want to eat a comforting bowl of easily digestible food! And I’ve been wanting to make a pot roast in my Instant Pot for ages – not the kind my mom used to make (sorry, Mom) but something flavorful and tender.

 

I couldn’t be more obsessed with my Instant Pot! I made this Pot Roast in less than 1 hour and the meat is pull apart tender and paired with perfectly cooked root veggies!

 

I get most of my grass-fed beef from Butcher Box and US Wellness Meats these days. In my new neighborhood, I have to drive at least 45 minutes to get freshly butchered grass-fed meats, so ordering online is convenient and I’m guaranteed the animal was raised and fed well. Gone are the days I had 3 Whole Foods within a 15-minute drive. I’m still mourning that loss.

 

This Pot Rot roast recipe really cuts down on the time and ingredients in a traditional roast which often contains red wine, butter and fresh herbs. I like the simplicity of dry herbs here so your chopping is limited to the vegetables and apple. I added apple, which you don’t typically find in a pot roast, for sweetness to balance out the meat and onion.

 

Another way I cut down the time is by pressure cooking the roast for just 50 minutes and then cutting it into large chunks which then go back in to pressure for 10 minutes with the veggies. This creates more surface area for the meat to absorb all that delicious beefy-onion liquid!

 

Whoo! I’m recovering from last night’s Flaming Lips show. They put on such a performance every single time, and the older they get, the more wild it gets. There was confetti, there was an LED light explosion, there was a grown man riding a unicorn wearing inflatable wings, and there was so some spectacular people watching. If you have the opportunity to see them live, even if you don’t know their music, go! Especially if you’re a fan of Pink Floyd and more experimental music. We didn’t get to see my favorite song since we had to get home to Grace by 11pm though. We played the live version this morning during breakfast for her though! The only other show we’ve seen since she was born was Austin City Limits last September! It’s still hard to leave her at night because I like to be there for bedtime.

 

I don’t think I’ve mentioned it here but I’m going to be leaving her for the first time for 4 DAYS (gahhh!) for Meg & Shawn’s Soul Sista Getaway in Boulder! My husband and I love Boulder and have visited several times, so he’s going to come with and just go do his own thing while I participate in all the fun events they have planned like eating and yoga and eating.

 

You can reserve your spot for the Soul Sista Getaway here from June 23-25th, 2017!

 

This Beef Pot Roast is tender, flavorful & on the table in less than an hour!

 

1 review

Instant Pot Beef Pot Roast

Preparation 0:15 2017-04-29T00:15:00+00:00 Cook Time 0:00 2017-04-29T00:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 2 pounds beef loin roast
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon each garlic and onion powder
  • 1 teaspoon sea salt
  • 1 tablespoon balsamic vinegar
  • 1 large yellow onion, sliced
  • 1/2 cup broth
  • 2 medium rutabagas, peeled and chopped into 1-inch chunks
  • 6 carrots, peeled and chopped into 1-inch chunks
  • 1 Pink Lady apple, chopped into 1-inch chunks
  • 1 tablespoon coconut aminos

Instructions

  1. Place beef loin roast in Instant Pot insert with fat cap side down. Rub the dried herbs, garlic and onion, and sea salt on the meaty side of the roast. Brush balsamic on top of the meat and layer with onion slices. Pour broth around the roast.
  2. Seal the lid and set to cook on "Manual" for 50 minutes. When timer elapses, vent the lid and transfer the roast to a cutting board. Slice against the grain into 1-inch chunks.
  3. Return meat to the insert along with the vegetables and apple. Seal the lid and set to cook on "Manual" for another 10 minutes. When timer elapses, vent the lid, stir in the coconut aminos to slightly break up the onions and rutabaga to help thicken the liquid. Serve warm sprinkled with parsley.

Recipe Notes

You may also use other large cuts of beef like chuck roast.

Instant Pot Mushroom Risotto (Paleo/AIP/21dsd)

Paleo Risotto
Is there a sexier food word than risotto? Maybe creme fraiche (really drawing out the shhhhh at the end). Has anyone seen that South Park episode? I’m not even going to go there.
I have only made true brothy, buttery, cheesy risotto one time in my life. It was when I was 18 and I remember standing in my mom’s kitchen, stirring a pot of arborio rice for 45 minutes and periodically scooping broth into the pot and allowing it to absorb into the rice. It was magical how creamy it got! But it was also very labor intensive + I can’t say any food is worth an achy shoulder and wrist.
While I do eat white rice, I wanted to create a lower carb AIP risotto that can be enjoyed by all of you without the dairy or grains. The finished product is thick, creamy, flavorful, and made up almost entirely of vegetables! You can serve it as a meatless meal or serve some thinly sliced seared pork loin, cod, or shrimp on top.
Mushroom Risotto
RECIPE TIPS & FAQs
  • Pre-riced and bagged cauliflower is ideal for this recipe because you are ensured even sized pieces. I find that some people over-process cauliflower when they rice it at home in their food processor.
  • With pressure cooking every minute counts when you’re cooking vegetables, so ensure whatever cauliflower rice you use it is not overly-processed mush!
  • I’ve never made this on a stove – it’s an Instant Pot recipe. Please don’t ask me how to do this! There’s a reason I’m posting a lot of Instant Pot recipes these days – they save you the hassle of standing over the stove constantly checking on food or worrying if it’s undercooked.
  • Don’t have Italian herb seasoning? Make your own custom mix from dried basil, oregano, marjoram, and thyme.

 

Instant Pot Mushroom Risotto

Preparation 0:15 2017-04-29T00:15:00+00:00 Cook Time 0:15 2017-04-29T00:15:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 1/2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 cup thinly sliced leeks (white part only)
  • 1 medium zucchini, thinly sliced
  • 1 tablespoon dried Italian herb seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 2/3 cup coconut milk
  • 1/3 cup homemade chicken broth
  • 16 ounce bag cauliflower rice (about 3 1/2 cups rice)
  • 1 tablespoon arrowroot starch
  • for serving, chopped chives and cracked black pepper (omit pepper for AIP)

Instructions

  1. Turn Instant Pot "Saute" function on. Heat olive oil in the insert.
    Saute mushrooms, leeks, zucchini, herbs, garlic, and sea salt for 6 to 8 minutes or until the vegetables are tender.
  2. Stir in coconut milk, broth, and cauliflower rice. Seal the lid and set to "Manual" function for 3 minutes. Once the timer elapses, vent and remove the lid.
  3. Turn the "Saute" function back on and slowly sprinkle in the arrowroot, stirring continuously, as the mixture thickens for another 2 to 3 minutes. You can always sprinkle in additional arrowroot a teaspoon at a time if you find you want even thicker, creamier risotto.
  4. Serve with chopped chives and black pepper for a punch of flavor!

Instant Pot Pineapple Chicken (Paleo/AIP/Whole30)

Instant Pot Pinapple Chicken

My Instant Pot rescued me AGAIN last night. I made some last minute plans and had 45 minutes to prep and serve dinner before I had to leave. I wanted to do a take on my Hawaiian Pork from The Healing Kitchen using the organic chicken breast I had on hand.

 

I’ve been craving and eating tons of pineapple lately, so I always have that in my fridge too, which reminded me of the pork recipe. I like this version even better. It’s lighter and easier to digest since it’s lower in fat than pulled pork and very filling. I served it with fried plantains and steamed kale. Best way to steam kale? After cleaning out your Instant Pot, add a couple bunches of chopped curly kale into your Instant Pot and set to cook on Manual for 1 minute! Totally hands off + an easy nutritious side dish. No excuses to not have any greens on your plate!

 

Instant Pot Pinapple Chicken

 

Pineapple Chicken is the perfect tropics-inspired combo of salty, sweet and smokey + the recipe is affordable and makes a ton for leftovers! Family and kid-friendly for sure! 

 

Instant Pot Pineapple Chicken

Preparation 0:00 2017-04-29T00:00:00+00:00 Cook Time 0:00 2017-04-29T00:00:00+00:00 Serves 6 to 8     adjust servings

Ingredients

  • 3 pounds chicken breast
  • 1 teaspoon sea salt
  • 4 slices bacon
  • 1 1/2 cups diced fresh pineapple
  • 1 cup diced yellow onion
  • 2 tablespoons coconut aminos
  • 3 1/2 teaspoons Red Boat fish sauce, divided
  • 1 piece dried galangal or 2-inch piece peeled ginger root
  • 4 garlic cloves, minced

Instructions

  1. Place chicken in Instant Pot insert. Sprinkle with sea salt and layer bacon on top. Add in pineapple, onion, aminos, fish sauce and galangal or ginger.
  2. Seal the lid and set "Manua"l pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
  3. Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
  4. Turn the Instant Pot “Saute” function on. Add the garlic and remaining 1 ½ teaspoons fish sauce to the cooking liquid. Allow the sauce to simmer for 10 to 15 minutes, reduce slightly, and turn a golden yellow.
  5. Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
  6. Pour the reduced sauce from the pot over the shredded chicken and stir well to immerse the meat. Serve warm with cauliflower rice, steamed kale, and fried plantains.

Instant Pot Cilantro Chicken Chili (Paleo/Whole30/AIP-Adaptable)

This chili is pretty much a 1-step recipe. Throw everything in your Instant Pot and out pops the most delicious chicken chili recipe that has all the familiar flavors of Mexican chili without any of the nightshade peppers or seasonings.

 

I got the idea for this chili from Sweet Potatoes & Social Change’s recipe for White Chicken Chili in The Paleo AIP Instant Pot Cookbook. This version adds some extra veggies, herbs and seasonings (omit the cumin for AIP, but most people tolerate seed spices well after the elimination phase) as well as some perfectly paired toppings like avocado, green onion and cilantro.

 

PREP TIP: Always make sure you cube your vegetables and protein to the sizes listed below to ensure properly cooked food when using your pressure cooker.

 

If you don’t know what half an inch looks like, break out your 3rd grade ruler like I do. Mine is a unicorn and rainbow holograph ruler, and I will never throw it away. It has moved to almost a dozen homes with me in the last two decades. 

 

This was our second weekend in our new home. We are still getting everything settled and I’ve almost set up Grace’s room. This is her first bedroom and will be so until she’s at least 5 years old, so I wanted to make it look how I would want my bedroom to look if I was a toddler. There’s a teepee, a feathered ottoman, sparkly golden orbs hanging from the ceiling, shiny gold polka dots on the walls, and a bean bag reading chair that fits both of us. I may also hang a Paul Walker poster in there.

 

For her obviously, not for me. The thing I’m most excited about is our new Sunday evening tradition: family beach walk. Last night’s walk was extra peaceful because it was drizzling and cloudy, so most people were home and we had the beach mostly to ourselves. We walked to a sand castle carving contest and a drum circle and darted into the car just before it stormed. I can’t be away from the ocean. It makes me feel like I’m on the edge of the earth and reminds how small and insignificant I am. Not in a way that puts me down but a humbling reminder that I need to take care of my tiny little piece of this world as best I can.

 

Over the last couple years, I’ve forged relationships with people who I thought were good people only to discover they are out for themselves. It was heartbreaking because it’s important for me to be a loyal and dedicated friend and to never turn my back on a person, no matter how far they live from me or how often I see them. Dipping my toes into the ocean and listening to the rhythmic lapping of the waves is a welcome and gentle reminder that those situations are no definition of our world. And people who are not so nice to you probably don’t get out in nature near enough! Right? Because how could you possibly be anything but optimistic and kind if you leave near the ocean or forest or mountains? This world was built to be a beautiful place made for beautiful moments, yes?

Instant Pot Cilantro Chicken Chili

Preparation 0:15 2017-04-29T00:15:00+00:00 Cook Time 0:09 2017-04-29T00:09:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 medium rutabaga or celery root, peeled and cubed (1/2-inch pieces)
  • 2 green plantains, peeled and cubed (1/2-inch pieces)
  • 1 medium red onion, diced
  • 2 pounds chicken breast, cubed (1/2-inch pieces)
  • 1 cup bone broth
  • 1/4 cup lemon or lime juice
  • 1 tablespoon ground cumin (omit for AIP)
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon dried basil
  • 1 tablespoon dried cilantro
  • 1 teaspoon sea salt
  • 1 cup chopped cilantro, tightly packed
  • for serving: avocado, green onion, additional diced red onion, additional chopped cilantro, plantain chips

Instructions

  1. In your Instant Pot insert, combine all ingredients except the chopped cilantro.
  2. Seal the lid and set the “Manual” timer for 9 minutes. Once timer elapses, manually vent the lid.
  3. Stir in the cilantro. Serve in individual bowls with suggested toppings.

Recipe Notes

You may use pork loin in place of the chicken, if desired.

10 Best AIP Recipes of 2016

AIP Snowball Cookies

You guys love your healthy, low-sugar treats just like I do! I never want you to miss out on a holiday, or old favorite recipe. These “Snowball” cookies aren’t the same texture as your old butter and sugar laden favorite, but they are super delicious, nutritious and leave out the dairy and most of the sugar. These were the #1 hit on my site in 2016 and I only released them in October – that’s a lotta cookie love!

Pesto Chicken Pizza

Probably one of my favorite AIP recipes I’ve ever created – you will NOT feel like you’re missing gluten, dairy, and nightshades with this flavor-packed grain-free, dairy-free pizza. It’s the shiz. So much tasty, savoryness. I make it for larger gatherings and cut it into small squares for easy finger food. Add it to your holiday appetizer menu & serve it to non-Paleo folks. I promise they will love it too!

Crispy Lebanese Chicken

This was a surprising favorite among the Internet folks! This easy main dish has a ton of flavor – you definitely won’t feel like you’re missing out. Even better if you grill it! My husband said this is his favorite chicken dish I’ve ever made!

Salted Dark Chocolate Chip Cookies

Andddd… not surprising. Who doesn’t love a classic chocolate chip cookie? While my original recipe is not AIP because it contains almonds and dark chocolate! You can sub tigernut flour in place of the almond flour for AIP!

Maple Bacon Balsamic Pulled Pork

Yeah, you should buy an Instant Pot just so you can make this pork. And the Mojo Pulled Chicken from The Healing Kitchen. This pork is addicting – sweet, savory, salty, bacon-y. I mean pork on top of pork with sweet maple syrup and tangy balsamic vinegar? Duh. Serve it with braised greens and some roasted veggies for an easy weeknight meal.

Paleo Pumpkin Blondies

Another no-brainer that made the list! These blondies are dense, moist, cakey and contain all the fall feels we know and love. Top them with creamed maple syrup, also called maple butter, for a decadent treat this holiday season.

Paleo Flourless Lemon Poppyseed Waffles

You’ll want to leave out the poppyseeds to make these 100% AIP, but I included them in the list because these plantain-based waffles are foolproof and delicious. They are thick, sturdy, bread-y, and customizable! Serve them with cooked fruit instead of maple syrup for a completely sweetener-free but oh-so-sweet breakfast treat! Need a Xmas morning breakfast? We always make grain-free waffles and serve a “waffle bar” with bits like bacon crumbles, coconut whipped cream, and honey.

Thai Beef & Veggie Noodle Bowl

Om-nom-nom. Can’t beat this protein & veggie packed bowl of tasty Asian-inspired goodness. It makes a beautiful presentation too, so whip this up for your sweetie, and enjoy date night in this week.

Nightshade-Free “Potato” & Leek Soup

THE BEST SOUP. I can’t stop making this one! It’s SO creamy, satisfying, just perfect happy food. If you have reintroduced white potatoes (a nightshade), use them in this soup instead. I also want to experiment with celery root or parsnips!

Instant Pot Maple Tamarind Ribs

This is my #1 pick for the year, even if it only made the #10 spot. I made this every Wednesday night during my 3rd trimester of pregnancy, served with a green salad and some other veggies. It’s really dang incredible how you can achieve fall off the bone, delicious sticky ribs with practically no effort with the Instant Pot!

Nightshade-Free Instant Pot Chili + 3 Tips for Instant Pot Recipes!

 

 

I mentioned last week it’s a good idea to follow me on Instagram, in case I ever post any of my meals and you want the recipe. Here’s another example from that! I made this Nightshade-Free Chili in the Instant Pot for my mom this weekend, and we both loved it so much.

 

It took me under 20 minutes to prep, and then I let the Instant Pot do all the magic.It’s one of the last remaining appliances in my kitchen besides my coffee grinder and blender before our move.

 

So you know how you can take those stress surveys at the end of the year at work that rank how stressful your year was? I am in the tippie-top category this year. And I’m feeling it. It seems like I’ve been going through one major life change to the next, and I’m so ready for things to stop changing so dramatically. It’s hard enough being a first time mom, but we’ve both had changes in employment multiple times this year, bought a home, went through an autoimmune flare, birthed a baby, raised said baby away from family support, and are moving to another state during the holiday season. Too much for me to handle personally!

 

Another reason why I can’t get enough of my pressure cooker and why I cook almost all our meals in it. Somethings gotta give, and that’s standing over the stove and oven when I have 4 billion other things that have to get done. 

 

I’ve heard from a lot of you how you’re scared to experiment with your Instant Pot on your own. So I divided up the ingredients to the recipe into 4 categories.

 

3 TIPS FOR PERFECT INSTANT POT RECIPES EVERY TIME

 

  1. SAUTE FUNCTION: You want to start with your vegetables to par-cook them a bit with or without oil in the Instant Pot insert using the Saute function. This isn’t necessary all the time, but by par-cooking them, it means you won’t have to pressure cook them for as long, which means you won’t overcook everything else that goes into the pot for pressure cooking! 
  2. SEASONING: Then you want to add your dried seasonings, herbs and salt, along with your protein. I prefer ground meats and seafood for my Instant Pot soups/stews because they cook MUCH more quickly than stew meat, and then you won’t overcook your veggies inadvertently. 
  3. FINISHING TOUCHES: Once your dish is finished pressure cooking, it’s always a good idea to add Finishing Touches to brighten the dish and add extra flavor. Here we use lime juice, cilanto, green onions, avocado, fish sauce, and cocoa powder. If you’re wondering what cocoa powder, fish sauce, and coffee are doing in your chili, you are not alone. I had a few people wonder the same thing when I posted the ingredients on Instagram. They are added in small amounts to add depth of flavor since we are missing the nightshades. That’s why it’s also important to add all those yummy fresh toppings to your bowl of chili!

 

This nightshade-free chili is 100% a crowd pleaser, super filling + loaded with fiber-rich veggies and gut-healing broth!

 

Nightshade-Free Instant Pot Chili

Preparation 0:20 2017-04-29T00:20:00+00:00 Cook Time 0:10 2017-04-29T00:10:00+00:00 Serves 4 to 5     adjust servings

Ingredients

  • 1 large white onion or 2 trimmed leeks, chopped
  • 1 large green plantain, quartered and chopped
  • 2 small turnips, cubed
  • 2 cups cubed sweet potatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin (omit for AIP)
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • pinch ground cinnamon
  • 1 tablespoon coldbrew coffee concentrate (omit for AIP)
  • 3/4 cup bone broth
  • 1/2 cup organic pumpkin puree
  • 1 1/2 pounds grass-fed ground beef
  • Juice of 1/2 lime
  • 3/4 cup chopped cilantro
  • 4 green onions, chopped
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon cocoa powder (omit for AIP)
  • for serving: diced avocado

Instructions

  1. Turn Instant Pot “Saute” function on. Sweat onion, plantain, turnip and sweet potato with the oregano, thyme, sea salt, garlic andcumin for 4 to 5 minutes until slightly softened, stirring frequently.
  2. Add cold brew, broth and pumpkin to the insert and stir. Crumble in ground beef with your hands.
  3. Seal lid and set “Manual” timer for 5 minutes. Once timer elapses, immediately vent the pressure.
  4. Stir in the lime, cilantro, green onions, fish sauce, and cocoa and top with avocado. Serve warm.

 

 

 

Greek Meatballs with Roasted Grapes + Instant Pot Parsnip Puree (Paleo/AIP/Whole30)

Greek Meatballs + Parsnip Puree

Holy schnitzel, it’s been quite the week over here. My husband got an awesome job offer in Florida, so we are packing up our baby & things, and moving in just a few weeks!! Literally will be spending Thanksgiving surrounded by boxes, not food, this year. Good thing Grace isn’t old enough to realize that’s a crummy way to spend a food holiday. 

 

These Greek meatballs are beyond delicious + when paired with roasted grapes and the creamiest parsnip puree – HUBBA, HUBBA!

 


 

 

Greek Meatballs with Roasted Grapes & Parsnip Puree

Preparation 0:15 2017-04-29T00:15:00+00:00 Cook Time 0:20 2017-04-29T00:20:00+00:00 Serves 4     adjust servings
greek meatballs parsnip puree

Ingredients

  • 3/4 cup pitted salt-cured black olives or Kalamata olives*
  • 1 pound ground lamb
  • 1 tablespoon coconut flour
  • 1/2 teaspoon dried oregano
  • 1 1/2 cups halved red grapes
  • 4 1/2 cups peeled, bite-sized parsnips (about 4 large)
  • 1/4 cup homemade broth
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a food processor, pulse pitted olives until pureed. Add lamb, coconut flour and oregano to the processor and pulse until well combined.
  3. Form 16 golf ball-sized meatballs. Place on baking sheet. Add halved grapes to the same baking sheet and sprinkle with the pinch of sea salt.
  4. Bake for 18 minutes for well-done meatballs. If you would prefer medium-done meatballs, bake for 14 minutes but continue to roast the grapes for the full 18 minutes.
  5. Meanwhile, place parsnips, broth and salt in Instant Pot. Seal the lid and set Manual Timer to 7 minutes. Once timer elapses, vent the lid. The parsnips should be cooked and have absorbed the broth.
  6. Transfer parsnips to a blender and puree. Add just 1 tablespoon additional broth if the blender needs help getting going for the creamiest puree.
  7. Serve meatballs atop parsnip puree with roasted grapes. A drizzle of balsamic reduction is delicious on this meal!

 

Creamy Ground Beef & Potato Stew (Paleo, AIP, Whole30)

 

The Instant Pot obsession continues, but how could it not? I’ve never spent less time in the kitchen since going Paleo/AIP (especially AIP) since incorporating the Instant Pot into my daily meals.

 

My leftovers taste great, even better, and every meal I make is a winner with my husband. I’ve been saving a lot on groceries too by using this wonder-appliance for most of my meals. So that’s a win-win-win, but who’s keeping track? Me. It’s pure time-crunch glory.

 

Last week’s release of The Paleo AIP Instant Pot Cookbook got me all riled up for soup season. I am a previous “non-soup-person” – I just never preferred it to salads. But now that I see how much goodness I can get into one economical bowl of delish-ness, it’s an easy choice to make.

 

Recently, most of my meals have been soups, so today I’m sharing a quick and easy favorite that is easy to adapt to whatever herbs/spices you have on hand. Feel free to use lamb or bison in place of the beef. Lamb would be particularly delish with the rosemary here!

 

You can use any white sweet potato, but I prefer the Japanese yam since it’s the starchiest. The broth gets absorbed into the yam during pressure cooking and it’s amazing.

 

Of course you can use regular white potatoes here if you eat those. And you can swap out the spinach for power greens, chard, kale, really any leafy greens, but spinach wilts the easiest. 

 

Creamy Ground Beef & Potato Stew is budget-friendly, comforting & healing!

 

Creamy Ground Beef & Potato Stew

Preparation 0:15 2017-04-29T00:15:00+00:00 Cook Time 0:13 2017-04-29T00:13:00+00:00 Serves 4 to 6     adjust servings

Ingredients

  • 2 tablespoons olive oil
  • 1 heaping cup sliced shallots
  • 1 teaspoon sea salt, divided
  • 2 pounds grass-fed ground beef
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon dried thyme
  • 1 bay leaf
  • 1 large Japanese yam, peeled and cubed (1/2-inch pieces)
  • 2 scant cups beef bone broth
  • 1 tablespoons arrowroot starch
  • 6 ounces spinach
  • pinch each ground cinnamon and ground cloves

Instructions

  1. Turn Instant Pot “Saute” function on. Heat olive oil in insert.
  2. Add shallots and ½ teaspoon sea salt to insert and cook for a few minutes until fragrant and lightly golden.
  3. Add ground beef, rosemary, thyme and remaining ½ teaspoon sea salt to insert and cook for 2 to 3 minutes to lightly brown the beef. Stir in bay leaf , cubed yam, and bone broth and seal the lid.
  4. Turn “Saute” function off and set Manual timer to pressure-cook for 8 minutes. When timer elapses, immediately vent the pressure.
  5. Remove the lid and sprinkle in the arrowroot starch while stirring the stew to thicken it. Stir in the spinach in batches of handfuls until wilted. Stir in cinnamon and cloves.
  6. Ladle stew into bowls and serve warm.

 

1-minute Coconut Cauliflower Rice (Paleo,AIP,Whole30,Vegan)

 

coconut cauliflower rice

Okay world record here for fastest Instant Pot recipes in the history of mankind.

 

Not quite sure how cavemen survived without pressure cookers. Apparently their children didn’t have 4 different after-school activities nor were they balancing 3 part-time jobs. Isn’t it wild what we take on today as adults?

 

“The Hustle” is glamorized to the nth degree. You ain’t hustlin’? You ain’t a true Millenial. How about everyone just calms the hell down for a second? Breathe. Purposefully breathe for just one second a day. Stop and make an intentional deep breath. I do this frequently throughout my day. Baby crying? Breathe. Dog barking? Breathe. Traffic a-hole-ness? Breathe. There’s really only 1 thing we absolutely 100% need to live and that is breath. (Okay and water, but you can live about a week without that.)

 

Even though I make room for as much breathing and relaxation as I can throughout the day, I still don’t want to be in the kitchen forever and ever. Even though I blog from home = in the kitchen forever and ever. But when I’m cooking for myself and the hub, I really don’t want to spend longer than 10 minutes of hands-on time, which is why I use the Instant Pot for almost all our cooked meals these days!

 

One major AIP staple in our household in cauliflower rice because it cooks up so easily. But sometimes it gets a little too watery cooking it on the stovetop which is a big bummer. I have found a way to cook cauliflower rice, completely hands-off, without ever screwing it up! And it cooks in 1 MINUTE! Amazingness. 

 

In case you missed it, The Paleo AIP Instant Pot Cookbook released this past week & it’s blowing up Instagram!

People are loving it! So if you want some more breathing time, get on the Instant Pot train and never look back. I’ll be your conductor since from here on out I’ll only be posting Instant Pot recipes (haha, kidding, sort of, maybe not, can you blame me?)

  • 141 Paleo & AIP Instant Pot recipes
  • 37 Paleo bloggers = tons of recipe variety
  • 9 recipe chapters
  • Instant Pot tips & tricks
  • All your gut-healing, soul-loving, comfort food favorites in one place!

 

 

Serve this 1-minute side dish with any curry, stew, skillet, or saute!

 

1-minute Coconut Cauliflower Rice

Preparation 0:02 2017-04-29T00:02:00+00:00 Cook Time 0:01 2017-04-29T00:01:00+00:00 Serves 2 to 4     adjust servings

Ingredients

  • 16 ounces raw riced cauliflower (I used Trader Joe’s brand)
  • 1 cup coconut milk
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons arrowroot starch

Instructions

  1. Stir the riced cauliflower, coconut milk and sea salt together in the Instant Pot insert until combined.
  2. Seal the lid and set the manual cook time to 1 minute. When the timer elapses, immediately release the pressure and remove the lid. There should only be a very small amount of liquid remaining and the large majority of the liquid should have been absorbed by the cauliflower rice.
  3. Sprinkle the arrowroot starch on top of the cauliflower rice and stir until thickened. There should not be any liquid remaining in the pot at this point. Immediately transfer to a serving dish and serve warm.

 

 

Instant Pot Shredded Chicken with Almond Satay (Paleo/Whole30)

almond chicken satay

almond satay chicken

 

 

Can’t stop, won’t stop Instant Potting. And apparently neither can you guys because so many of you have been enjoying The Paleo AIP Instant Pot Cookbook  since it released a couple days ago! You can read more about the cookbook of over 140 AIP-compliant paleo recipes made in a pressure cooker ranging from soups to BBQ chicken to tapioca pudding!

 

 

I planned my meals this week from the cookbook but also wanted to make a recipe for the blog too = here we are. I’ll also be making the White Chicken Chili from the new book this week, and we are stoked to have it for lunch tomorrow! And my favorite recipe from the book so far can be found for free here: Swedish Meatballs with Mushroom Gravy.

 

We’ve been chowing down on this delicious
Asian-inspired pulled chicken. This recipe couldn’t be easier, more hands off, or more budget-friendly! It makes enough chicken for several meals. We served it over baked Japanese yams with a side of steamed broccoli tossed with coconut aminos. Tasty!

 

You could also make an Asian salad with it by tossing the dressed chicken with shredded cabbage, carrots, and jicama. Yerm. That’s “yum” for when you’re bored of pronouncing English words as they were intended. Perfect recovery food from a long weekend of ACL music festing, hiking, boating & momming!!

 

 

Shredded Chicken with Almond Satay

Preparation 0:15 2017-04-29T00:15:00+00:00 Cook Time 0:15 2017-04-29T00:15:00+00:00 Serves 6 to 8     adjust servings

Ingredients

  • 3 1/2 to 4 pounds mixed boneless skinless chicken breast and thighs
  • 1/4 cup bone broth
  • 1 1/2 teaspoons sea salt
  • 4 green onions, sliced
  • 2 handfuls cilantro, chopped
  • lime wedges, for serving

Almond Satay

  • 1/3 cup creamy almond butter
  • 3 tablespoons coconut aminos
  • 2 tablespoons coconut or cashew milk
  • 1/2 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon apple cider vinegar

Instructions

For the Shredded Chicken: 

  1. Add chicken and bone broth to your Instant Pot insert. Sprinkle sea salt evenly on chicken. Seal the lid and press the "Poultry" setting to cook for 15 minutes.
  2. Meanwhile, make the almond satay sauce below.
  3. When the timer is up, manually release the pressure and transfer chicken to a large cutting board. Using two forks, shred the chicken well.
  4. Let cool until just warm before transferring the shredded chicken to a large mixing bowl and tossing with the satay sauce, green onions, and cilantro. Serve with the lime wedges.

For the Almond Satay: In a medium bowl, whisk together all of the ingredients  until smooth and creamy.