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

Instant Pot Pot Roast

I couldn’t be more obsessed with my Instant Pot! I made this Pot Roast in less than one hour and the meat is pull apart tender and paired with perfectly cooked root veggies! It’s Paleo, AIP, Whole30 and gut-healing!

This Pot Roast recipe is an invention out of necessity. I’ve been sourcing the majority of my meat from Butcherbox for the last two years. I often choose the larger and cheaper cuts of meat because you can stretch them farther with meals. This grassfed beef chuck roast would be terrible if cooked on the stovetop. Cooked in the Instant Pot though – it becomes pull apart tender in just one hour!

 

My Instant Pot 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!

WHAT YOU NEED FOR PALEO ROT POAST:

  • Beef Roast – chuck or loin work best

  • Dried Italian Herbs

  • Garlic and Onion Powder

  • Sea salt

  • Balsamic Vinegar

  • Yellow Onion

  • Beef Broth

  • Rutabagas

  • Carrots

  • Apply

  • Coconut Aminos

Instant Pot Pot Roast

 

 

62 reviews

Instant Pot Beef Pot Roast

Prep Time 00:15 Cook Time 00:60 Serves 4

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

Directions

  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.

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Recipe Notes

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


 

Butternut Rice with Beef and Nut-Free Basil Pesto (Paleo, AIP, Whole30)

paleo aip beef pesto

 

Beef and Butternut Rice with Basil Pesto

This Beef and Butternut Rice with Basil Pesto is an interesting twist on grain-free pesto and rice. Shredded butternut makes for a low-carb option for traditional rice and when paired with a delicious dairy-free pesto, you’re going to look forward to leftovers! Paleo, Whole30 and AIP!

 

I’m always looking for easy one-bowl weeknight meals that my entire family will enjoy. We try to eat low-ish carb in our house and focus more on nutrient dense plant and animal foods. While we do enjoy organic white rice, it’s nice to have a vegetable option for a rice-like base for one-bowl meals.

 

Cauliflower rice has had its moment (or 1,654,893 moments) and I think you’ll enjoy the mix-up with this grain-free butternut rice. It couldn’t be easier to make butternut rice. Simply peel and chop the butternut squash (discaring seeds) and shred in a food processor using the shredder blade.

 

If you think “good pesto” HAS to have dairy and nuts in it, you’ll be pleasantly surprised with this vegan and nut-free basil pesto! It’s bright, herb-y and has just enough garlic to not overpower the other flavors in this dish. I like to keep pesto in my fridge to toss into skillets, top eggs or stir into soups. Making a double batch of this pesto will solve a lot of your “boring meal problems”.

 

INGREDIENTS IN EASY DAIRY-FREE PESTO:

  • Fresh basil

  • Fresh parsley

  • Garlic

  • Olive oil

  • Apple cider vinegar

  • Sea salt

Beef and Butternut Rice with Basil Pesto

 

This was my first dish using my NEW Cuisinart 9-cup food processor! And I am obsessed. You can make all different types of vegetable “rices”, thinly slice sweet potatoes to make homemade sweet potato chips in the oven, pulse small amounts of hard to chop foods like garlic & herbs and make the easiest chunky guacamole you ever did see! If you haven’t finished your holiday wish list you MUST add a food processor so you can get even more creative in your kitchen!!

 

 

 

3 reviews

Beef & Butternut Rice with Nut-Free Pesto

Prep Time 00:15 Cook Time 00:10 Serves 4

Ingredients

  • 4 cups peeled and cubed butternut squash
  • 1 1/2 pounds grass fed ground beef (or pork or lamb)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup bone broth of choice
  • 1 1/2 teaspoons lemon juice nutritional yeast flakes, for serving (optional)
  • Nut-Free Pesto:
  • 2 cups basil leaves, packed
  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, chopped
  • 1/2 teaspoon fine sea salt

Directions

  1. Make butternut rice by running cubed squash through your food processor using the shredder blade attachment. Scoop into a separate bowl and set aside. Wipe down food processor bowl so it will be clean when you make the pesto below.

  2. Heat a large skillet over medium-high heat. Add ground beef in skillet and season with sea salt. Cook beef, breaking up into small pieces, until browned and cooked through, about 3 to 4 minutes.

  3. Add butternut rice to the pan and toss well with the beef. Pour broth into pan, bring to a boil, and cover with a lid. Cook for 2 minutes until butternut is tender.

  4. Remove lid and cook for a couple more minutes until most of the broth has evaporated. Season with lemon juice and remove from heat immediately.

  5. Meanwhile make pesto: Place all pesto ingredients in clean food processor using regular blade attachment. Turn the machine on for at least 30 seconds until a very finely minced pesto sauce is achieved. Set aside.
  6. Distribute beef and rice among individual serving bowls and drizzle with desired amount of basil pesto. I personally like a hefty amount because it is utterly delicious and addictive! Serve warm sprinkled with nutritional yeast if desired & enjoy!

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Beef and Butternut Rice with Pesto

 

Spiced Lamb with Caramelized Cabbage, Figs & Cranberries (Paleo, AIP, Whole30)

 

Even with the boom of American food culture in the past decade (thank you Buzzfeed, Yelp, Instagram, and Food Network), lamb still does not hold a place in our country’s heart like it should. I could pull a Jimmy Fallon and ask 100 random people on the street if they have ever eaten lamb, and I think the majority would say either “Ew no” or “No, but Lamb Chops was my favorite creepy puppet show from the early 90’s.”

 

Lamb meets my three D criteria: decadent, drool-worthy, and damn tasty. It’s loaded in fat (the healthy omega-3 rich kind thanks to our friends Down Under perpetuation of grassfed animals), flavor, B vitamins, and selenium. All happy, nutritious, inflammation-fighting, and baby-making qualities we look for in our dinner.

 

I purchased a couple grass-fed bone-in lamb chops from Sprouts this weekend without a plan. I also happened to pick up dried Turkish figs (the big soft light brown ones) and dried cranberries. I had a leftover 1/2 head of cabbage in my fridge that needed to be used up, so I thought why not combine some of my favorite things into one dish. It can’t go wrong. And it certainly didn’t. I’ve spoken before about my introduction into cooking at age 15 spurred by an obsessive tendency to re-read my Food & Wine subscriptions over and over until I picked up on every nuance of a cooking skill I could from each recipe. When I cook for myself and my husband, I often imagine creating a recipe for F&W that would actually make it into their publication. Another recent meal I made would certainly make the cut: chicken thighs cooked using Jacques Pepin’s technique, garnished with lemon juice, fried capers, salt-cured olives, and fresh parsley. My horn is a-tootin’. And I don’t care. It’s my one skill.

 

This meal would be equally as good for date night, and quite a romantic one at that. There’s something about the rich smell and taste of seared lamb that is intoxicating and reminds me of cozying up in our favorite Chicago restaurant listening to jazz and dining on lamb and filet on a snowy night. One of my favorite memories of the city (which I miss terribly!) from our time there. Instead, I sweated my buns off in my Texas kitchen to prepare this meal for you and me, so I could at least pretend that eating at my countertop alone in silence was just as romantic.

 

If you enjoy wine, a bright and fruity red would go amazingly well with this meal! Cider lover? Try a sweet and light cider made from organic apples and nothing else.

 

Restaurant-worthy dinner on your table in 30 minutes!

 

 

Spiced Lamb with Caramelized Cabbage, Figs & Cranberries

Prep Time 00:10 Cook Time 00:20 Serves 2

Ingredients

  • 1 1/2 pounds bone-in lamb shoulder chops, 1-inch thick (2 large chops)
  • 1/2 teaspoon dried rubbed sage
  • 1/2 teaspoon sea salt, plus additional to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 large clove garlic, peeled and halved
  • 3 cups quartered and thinly sliced green cabbage
  • 6 dried Turkish figs, quartered
  • 1/3 cup dried cranberries
  • 1 teaspoon lemon juice

Directions

  1. Remove chops from refrigerator to countertop 30 minutes prior to cooking.
  2. Rub chops on all sides with mixture of sage, salt, garlic, and cinnamon until evenly coated.
  3. Heat olive oil in a large skillet over medium-high heat until hot.
  4. Sear chops for 4 to 5 minutes per side for medium doneness. You want a crust on the bottom before you flip. Boneless chops will take shorter to cook; decrease cooking time by 1 minute per side if using boneless.
  5. Remove chops to a plate and rub with the sliced garlic clove on each side. You will see the garlic almost “melt” into the meat. Discard garlic clove. Let lamb chops rest tented in foil while you prepare the cabbage.
  6. In the same skillet, cook cabbage in the rendered lamb fat until caramelized and tender, about 4 to 5 minutes. If not enough fat has been rendered to coat the cabbage, add one tablespoon to the pan prior to adding the cabbage.
  7. Add figs, cranberries and a pinch of sea salt to the pan, cooking for an additional 2 to 3 minutes until the figs and cranberries have deepened in color and are tender. Sprinkle lemon juice on top and stir briefly to combine. Remove from heat.
  8. To serve, divide cabbage mixture onto two plates and place lamb chop on top.

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Bacon-Date Crusted Salmon (Paleo, AIP, Whole30)

 

 

You don’t see bacon and salmon together frequently in recipes, but I’m here to say that is a culinary mistake. Flaky salmon takes on a sweet, smokey flavor when crusted with chopped bacon, herbs, and a little lemon to round things out. This is a recipe easy enough to whip up on a weeknight but also special enough to serve to company!

 

Get the recipe for Bacon-Date Crusted Salmon over at Autoimmune Wellness!

Sweet & Tangy Pulled Pork

 

 

 

Pulled Pork cooked in cranberries for a tangy, sweet, unique Instant Pot main that will be on the table in a little over an hour!

 

 

I’ve been hitting a funky wall with recipe development lately. All of my creativity is being driven towards work right now… and finding creative ways to not go insane via lack of sleep.

 

Confession: I totally did some super cool Tae Bo moves in a closed bathroom stall the other day to wake me up. Don’t ask me why I didn’t stick with a standard wall sit or push-up, but my body just wanted a good ol’ Billy Blanks full body workout.

 

I remember doing his VHS workout tapes in middle school and wondering why the women’s abs looked like paper folded into an accordion during their flamboyant high knees. It’s because they had somewhere between 3.5 and 4% body fat. Clearly they needed more pork in their life at the time.

 

I shared on IG this Sunday a picture of my Instant Pot full of broth and rice. Every Sunday night, I pressure cook a large bone-in pork roast with 1-2 cups of water, fresh garlic, dried oregano, and sea salt for about 80 minutes using the same technique as this recipe calls for.

 

Then I remove the pork, shred it as much as I can, return it to the Pot with 1 T apple cider vinegar for another 10-20 minutes of pressure cooking, and it absorbs all the brothy goodness that has been created via the pork bones. The shredded pork is always extra juicy and flavorful this way, and I’ll toss in a variety of dried spices like cinnamon or cloves, fresh garlic, lime juice, or coconut aminos.

 

The bones don’t get discarded. I eat the most crumbly pieces (and share with my dog Rafael) and then I save the rest of the bones for next week’s batch to add extra flavor.

 

I use the leftover broth to cook a large pot of rice for my husband for the week, of which I have been sneaking small bowls in light of my recent reintroduction. I forgot how much I enjoy a few spoons of rice, and it finally doesn’t mess with my digestion anymore!

 

I realize we’ve exited cranberry season by now, so feel free to use frozen cranberries in this recipe OR change it up and use another kind of fruit. Cherries? Blueberries? Plums? They would all be fantastic here!

 

 

Pressure Cooker Sweet & Tangy Pulled Pork

Prep Time :10 Cook Time 1:10 Serves 6


Ingredients

  • 2 lbs boneless pork roast
  • 1 tablespoon fat of choice
  • 12 oz fresh or frozen cranberries
  • 10 oz bone broth of choice
  • 2 tablespoon chopped fresh herbs of choice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/4 tsp ground cinnamon
  • 1/8 teaspoon ground cloves

Directions

  1. Set your Instant Pot to the sauté function. Pour fat of choice into the bottom of the pot and spread it around with a spatula. Salt pork generously on all sides and place in hot oil. Sear on each side, uncovered, for 2 minutes until lightly browned.
  2. Set the Instant Pot to the manual pressure cooker setting for 70 minutes. Add cranberries and broth to the bottom of pot, being sure not to "wash away" the salt off the pork. Sprinkle chopped herbs, apple cider vinegar and honey on top and close the lid. Cook undisturbed for full 70 minutes.
  3. Release the pressure using the release valve, remove the pork to a cutting board and use two fork to shred the pork. Place back in the Instant Pot, sprinkle with a pinch more sea salt, and set the manual option for another 10 minutes. This allows the shredded pork to absorb the broth, increasing it's moisture and flavor.
  4. Remove pork and cranberries from the liquid and place in a large serving dish. Toss with the cinnamon, garlic, and cloves and serve warm.

For Tacos: Serve in steamed kale, collard, or chard leaves with crispy sliced lettuce, avocado, cilantro, parsley, diced cucumber, jicama or beet matchsticks, coconut cream, and lime juice.

For Bowls: Serve with all the taco accoutrements over a bowl of cauliflower rice with guacamole & roasted zucchini.


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Recipe Notes

 

 

 

Looking for more Instant Pot pulled meat recipes? Check out my Instant Pot Pineapple Chicken & Maple Bacon Balsamic Pulled Pork!