The Paleo AIP Instant Pot Cookbook + Swedish Meatballs with Gravy!

 

It’s no secret I’m unabashedly obsessed with my Instant Pot. It is the reason I do not go bat-poop crazy and start kicking and screaming like a toddler when I have to cook another dang dinner after I just finished up the dishes from lunch. The Instant Pot saves lives, it saves marriages, it saves new moms on AIP from going completely nuts and eating at the Whole Foods salad bar every night ($$$).

 

And most of all, it gives you more time to spend with your family, hobbies, and exploring other passions!Which is why I’m so stoked to be a part of the brand new e-cookbook containing over 140 AIP-Compliant recipesThe Paleo AIP Instant Pot Cookbook which releases today October 1st! A

 

nd who doesn’t want some time off from the kitchen, especially if you’re dedicated to this whole healing through food AIP thing. And on top of that, most of us are dealing with autoimmune conditions that cause fatigue, joint pain, and sore muscles, which makes limiting time in the kitchen important for recovery.

 

If you still haven’t bought an Instant Pot, what are you waiting for? They’re really reasonably priced considering how much time they save you every week and how much money you’ll save on groceries. I held out on getting one for awhile and since I got it 2 years ago, I can’t imagine life without it. I use it at least 5 days a week and it runs perfectly new! How does it save you money? Well you can cook cheaper large cuts of meat in it and achieve fork-tender pulled meat and roasts. You can also cook large amounts of affordable root vegetables in broth and simply puree them into soup for a super-healing, super-easy anytime meal! 

 

If you’re feeling run down, bored, or just plain freakin’ over all the cooking required by the AIP, then this is the cookbook and appliance for you. Not only are all the recipes super quick, easy, and hands-off, but they’re flat out decadent, comforting, uber-flavorful, and inspiring!

ORDER YOUR COPY OF

THE PALEO AIP INSTANT POT COOKBOOK TODAY!

  • 141 AIP-compliant Paleo Instant Pot Recipes
  • Recipes from 37 different bloggers for a wide variety of flavors
  • Gorgeous design & layout, easy to read and search for recipes
  • 9 Recipe Chapters: Broths, Sauces & Condiments, Vegetables, Poultry, Meat, Seafood, Offal, Dessert & Extras
  • Dietary Modifications for Low FODMAP, GAPS/SCD, & Coconut-Free 
  • Only $17.95 which is only 12 cents per time-saving recipe!

Some recipes in the book I personally love include :

  • Cranberry BBQ Sauce
  • Bacon Orange Cherry Jam
  • Creamy Root Vegetable Curry Soup
  • Rosemary Bacon Braised Cabbage
  • Mofongo
  • White Chicken Chili
  • Italian Wedding Soup
  • Maple Lime Shredded Chicken
  • Pineapple & Mango Chicken Thighs
  • Turkey & Gravy
  • Italian Beef
  • Spiced Cranberry Pot Roast
  • Carolina Style BBQ Pork
  • Pork Vinadaloo
  • Korean BBQ Bison Meatballs
  • “Chocolate” Cake
  • Sticky Date Pudding
  • Mini Pumpkin Pies
  • AND THIS FREE RECIPE FOR SWEDISH MEATBALLS & MUSHROOM GRAVY!

 

 

FREE SAMPLE RECIPE: SWEDISH MEATBALLS & MUSHROOM GRAVY

by Andrea Wyckoff of Forest and Fauna

10 REASONS WHY YOU NEED AN INSTANT POT

  1. Super Safe: Easy to use electric pressure cooker with tons of safety features. This isn’t your grandmother’s scary stovetop pressure cooker.
  2. More time-saving than the crockpot: Cooks foods in 70% less time than regular cooking methods!
  3. More Flavorful: The high pressure allows recipe flavors to build quickly, so you get super tender, flavorful meals without much work on your part besides prepping any veggies!
  4. Easy Bone Broth: Makes nutrient-rich bone broth in 2 hours versus the typical 24 to 48 hours in stovetop and crockpot methods. 
  5. Convenient & Well Designed: Lightweight, easy to store and clean, pleasing design
  6. Keeps Food Warm: You don’t have to worry about getting home to put the food away!
  7. No smells: The Instant Pot is fully sealed when cooking food, so smells won’t permeate the house for hours (I’m sensitive to bone broth smells, so this is important to me!)
  8. Energy-Efficient: The Instant Pot saves 75% energy versus a slow cooker!
  9. Money Saver: Turns cheaper, less-exciting cuts of meat and same-old, same-old vegetables into something new. Always tender, savory, delicious creations with literally a push of a button!
  10. The Paleo AIP Instant Pot Cookbook: So you can cook through the 141 recipes in this new book!

 

Instant Pot Turkey & Gravy (Paleo/AIP/Whole30)

instant pot turkey and gravy

 

Well, well, well. The Instant Pot to the rescue again. Is there anything this thing can’t do? The day I can make ice cream in my Instant Pot is the day I give away every other appliance I own. 

 

To celebrate the release of The Paleo AIP Instant Pot Cookbook, which is a collection of over 140 recipes from 37 of the best AIP bloggers (including 5 recipes from myself), I am releasing an early holiday-inspired IP recipe! Does anyone else start craving Thanksgiving food early in the season? I don’t see why we only eat such a nourishing meal one time a year. Pastured turkey, bone broth and vegetable-based gravy, roasted root vegetables, and beautiful fall salads.. hello!?

 

I think EVERY week should be Thanksgiving. Some say it wouldn’t be as special, but I’d rather have my turkey & gravy multiple times a year and wean the special out of the main event. It’s not like I’d be eating pumpkin pie every week, but wouldn’t that be fun?I don’t know about you guys but I’m already planning my Thanksgiving menu. We are celebrating a couple weeks early in Omaha, so on true Thanksgiving it’ll just be our little 4-person household. Rafael counts as a person, and he gets his own plate too. I don’t want to spend all day in the kitchen for just us 4, so I’ll be making a lot of food in the Instant Pot.

 

This turkey and gravy has all the classic flavors of our favorite holiday staple, except instead of 3 or 4 hours, it only cooks for 20 minutes! The gravy is based off my AIP Chicken n’ Gravy but thinner and has a bit of a different flavor profile (bay leaf, onion) and made from sweet potato. It thickens as it cools, so even if it looks a little thin right in the blender, let it cool just a bit for the perfect consistency.

 

I used skinless, boneless turkey breast, which is the driest part of the turkey. When covered in gravy, it’s nice and moist and tender. By itself, it is drier than turkey thighs. You COULD brine the turkey for 24 hours in a salt-water brine before cooking in your Instant Pot. I’ll be doing that for Thanksgiving, but even without the brine, it’s still moist enough.

 

No time for a full-on turkey dinner?!

This 20-minute Turkey & Gravy is a perfect fix!

 

 

InstantPot Turkey & Gravy

Prep Time 00:15 Cook Time 00:20 Serves 4

Ingredients

  • Gravy:
  • 2 cups diced yellow onion
  • 1 1/4 cup diced peeled white sweet potato
  • 1 cup homemade bone broth
  • 1 bay leaf
  • 1/2 sprig rosemary
  • 1/2 teaspoon sea salt
  • Turkey:
  • 2 pounds skinless, boneless turkey breast (or breast and thigh combo)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried rubbed sage
  • 1/2 cup homemade bone broth
  • 1 bay leaf

Directions

  1. Make the gravy: Add all ingredients for gravy to Instant Pot insert and seal the lid. Set the manual cook time for 5 minutes. When the timer is up, manually release the pressure. Using oven mitts or a thick towel, pour all of the contents of the pot into your blender. Puree on high speed until smooth. Set aside. It will thicken slightly as it cools a bit while you make the turkey.
  2. Make the turkey: Season the turkey on all sides with thyme, parsley, sea salt, and sage. Place in Instant Pot insert in a single layer, if possible. Pour broth around turkey and lay bay leaf on top. Set to cook using Poultry setting (15 minutes).
  3. Serve: When timer is up, manually release the pressure. Slice into 1/2-inch to 1-inch thick slices and serve with gravy.

by

AIP Chicken n’ Gravy (Paleo, Whole30)

 


I am so not a comfort food girl, but dang do I like me some gravy. Well, AIP gravy. I have actually never had “white gravy” in my life, so I had to consult my fiance on how it’s supposed to taste. He approved, so here we are staring at a picture of bacon-seared chicken thigh and gravy made out of sweet potatoes, bacon fat, broth, and fresh herbs. Yeah all of those things are really awesome on their own, but make for an Anchorman-like team when combined. As in they all complement each other and will make you giddy and gleeful. Lamp. I love lamp.

 

Ignore me if you don’t know what I’m talking about and scoot down to the recipe. I’m sure you do that anyway. Ah, so today I had to take some “professional” looking photos for an upcoming guest post I’m doing on another person’s website. I felt like a HUGE tool posing in the middle of a public park. I realized two things 1) I cannot and will not fake a smile (I usually think of something funny, so it makes me look more natural) and 2) My double-jointed arms look downright creepy and contorted.

 

AIP Chicken n’ Gravy

Serves 4-6 | Ready in 30 minutes

1 ½ lb boneless skinless chicken thighs

1 ½ c peeled and diced white sweet potato

4 slices thick-cut AIP-compliant uncured bacon

1 T chopped fresh herbs (I like a mix of thyme, rosemary, and sage)

Salt to taste

½ cup warm broth or water

Time Saving Tip:  Steam the sweet potatoes at the same time as Steps 2 and 3 to save time!

  1. Place sweet potatoes in a steamer basket set over a pot of boiling water. Cover and let cook for 15 minutes until easily pierced with a fork. Add sweet potatoes, herbs, and a pinch of salt to the blender.
  2. In a large saucepan, cook bacon on medium heat until crispy. Pour 4 T of bacon fat in blender/food processor. Leave the remaining bacon fat in the pan to cook the chicken thigh.
  3. Generously salt both sides of the chicken thighs and place in pan with bacon fat. Cook over medium-high heat for 5 minutes each side until cooked through and golden.
  4. Pour ¼ c warm broth or water in blender and puree. Add remaining ¼ cup and blend until pureed into pour-able, smooth gravy. Gravy thickness can be adjusted by adding more broth/water for thinner gravy, but I suggest adding a pinch more salt if you dilute it anymore.
  5. Serve chicken thighs with gravy and a sprinkle of additional herbs for presentation.