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

almond chicken satay

This Instant Pot Shredded Chicken with Almond Butter Satay is a quick and easy family-friendly dinner. It’s Paleo, Whole30, Gluten Free and Dairy Free!

 

Paleo Instant Pot Chicken with Almond Satay

 

Can’t stop, won’t stop using my Instant Pot! 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. It includes over 140 AIP compliant and Paleo Instant Pot Recipes ranging from soups to BBQ Chicken and even desserts. 

 

I planned my meals this week from the cookbook and wanted to make a blog recipe for you too. One of my favorite recipes from the book, Swedish Meatballs with Mushroom Gravy, which I shared with you as a preview recipe.

 

You’re going to love this quick and easy Instant Pot Shredded Chicken with Almond Butter Satay too! The Almond Butter Satay sauce really flavors the basic shredded chicken which is also combined with fresh cilantro and green onions! I recommend serving it over cauliflower rice or with a light crunchy salad such as a jicama and carrot slaw!

 

I’ve used a variety of Instant Pot models – they are so affordable now – and they last years!

 

How to make Instant Pot Shredded Chicken

  1. Add chicken breasts and thighs as well as bone broth to your Instant Pot insert. Sprinkle sea salt evenly on chicken. Seal the lid and press the “Poultry” or “Pressure Cook” setting to cook for 20 minutes.

  2. When the timer is up, manually release the pressure and transfer chicken to a large cutting board. Using two forks, shred the chicken well.

 

How to make Paleo Almond Butter Satay

  1. Combine creamy almond butter, coconut aminos, coconut milk, lime juice, fish sauce, sesame oil and apple cider vinegar in a bowl.

  2. Whisk vigorously until smooth and creamy. Use in place of peanut satay sauce in any recipe including the below Instant Pot Shredded Chicken with Almond Butter Satay

 

If you’re looking for some more healthy Paleo Instant Pot cookbooks, check out The Paleo AIP Instant Pot Cookbook and receive over 80 recipes!

 

5 reviews

Shredded Chicken with Almond Satay

Prep Time 00:15 Cook Time 00:15 Serves 6 to 8

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

Directions

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.

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Instant Pot Shredded Chicken with Almond Satay

 

 

Sweet & Sour Thai Turkey Meatballs (Paleo, AIP)

 

 

Have you cooked with tamarind paste before? It’s pretty new to me, since I bought it when I was cooking my way through Paleo Takeout (which has an amazing AIP modification guide here) by The Domestic Man. I’m almost a year late to the game on that book, but we share the same publisher, and when I was at his house during our Vegas book tour stop and saw it on his overly impressive bookshelf (aka every Paleo cookbook you wish you owned or probably do), I said “MINE!”. Well I was more tactful than that. We had two weeks of really amazing Pan-Asian meals from Russ’ book, took a mini break, then I realized I had a few tablespoons of tamarind to use up and some sad looking ground turkey in my fridge (plus all of these other ingredients – yay for no shopping).

 

Tamarind paste comes from the tamarind fruit, which boasts some impressive antioxidant and phytochemicals in it’s ugly little body. It’s a great source of iron, B-vitamins, and vitamin C too, and it adds a really interesting sour-umami flavor to your dishes. I used in it pretty hefty amounts in this recipe to get a puckery yet sweet and balanced sauce for the balls. Which means more vitamins and antioxidants for you, another “Yay!”

 

Asian-flavor on the autoimmune protocol may sound difficult to achieve or like a real let down, but it doesn’t have to be! There’s several Asian-inspired recipes in The Healing Kitchen such as Teriyaki Chicken & Fried Rice, Chinese Stir-Fried Lettuce, and Speedy Shanghai Stir Fry! You just have to stock your pantry with a few (really, just a few!) staples to create your own Asian flare meals.

 

My must-have AIP pantry staples for Asian food are:

 

When you combine the above with flavors like ginger, garlic, green onions, honey, and molasses, you can create these abundantly rich and nutritious sauces to top meatballs, meatloaf, stir-frys of all types, cauliflower rice, and even roasted broccoli or glazed carrots!

 

This recipe uses turkey thigh but you could try using an equally fatty cut of ground meat like ground pork, a mixtue of ground pork and beef, or ground chicken thigh too.

 

 

 

 

Sweet & sour Asian-inspired meatballs pair perfectly with cauliflower rice!

 

 

7 reviews

Sweet & Sour Thai Turkey Meatballs

Prep Time 00:20 Cook Time 00:18 Serves 6

Ingredients

  • 1/3 cup finely chopped cilantro, loosely packed
  • 1/3 cup finely chopped green onion
  • 1/4 cup minced shallot
  • 1/4 cup mashed white sweet potato (optional)
  • 3 cloves garlic, minced
  • Zest of 1 lime
  • 2 tablespoons tamarind paste
  • 2 tablespoons coconut aminos
  • 1 1/2 tablespoons Red Boat fish sauce
  • 1 teaspoon fine sea salt
  • 2 pounds ground turkey thigh
  • 1 recipe Sweet & Sour Glaze
  • Lime wedges, for serving
  • Sweet & Sour Glaze:
  • 1/3 cup beef broth
  • 1 tablespoons coconut aminos
  • 1 tablespoon tamarind paste
  • 1 tablespoon coconut sugar
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • 2 teaspoons arrowroot starch
  • 1 1/2 tablespoons cold water

Directions

  1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the first 6 ingredients.
  3. In a small bowl, whisk together the tamarind, aminos, fish sauce, and sea salt until smooth. Stir into the herb and shallot mixture in the large bowl.
  4. Using your hands, mix the ground turkey with the rest of the ingredients until well combined. Form large 2 ½ tablespoon-sized meatballs with wet hands and place on the lined baking sheet.
  5. Bake for 18 minutes and let cool before tossing in the Sweet & Sour Glaze. Serve with lime wedges.

 

Sweet & Sour Glaze

Combine everything except the arrowroot and water in a small saucepan over medium-high heat. Bring to a low boil for 1 minute. In a small bowl, whisk together the arrowroot and water to make a thin, smooth paste. Remove the saucepan from the heat and stir in the arrowroot mixture immediately until thickened.

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Recipe Notes

If serving entire batch at once, coat the meatballs in the sauce. If only serving a portion of the batch, coat only the portion you'll be eating during that serving with some of the sauce. This prevents the sauce from soaking into the meatballs when stored. Store the sauce separately in the refrigerator and reheat in a saucepan over low heat until pourable when ready to serve again.