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?

8 reviews

Instant Pot Cilantro Chicken Chili

Prep Time 00:15 Cook Time 00:09 Serves 4

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

Directions

  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.

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!

 

1 review

Nightshade-Free Instant Pot Chili

Prep Time 00:20 Cook Time 00:10 Serves 4 to 5

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

Directions

  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.

 

 

 

Crispy Plantain Tots (Paleo, AIP, Whole30, Vegan)

 

Tots are one of those words that Millenials can’t take seriously anymore thanks to Napolean Dynamite. If you haven’t seen that movie, consider yourself one of the lucky ones. Unfortunately I have seen it several times, but thankfully zero times in the last 11 years. In the movie, Napolean sneaks tots from the cafeteria via his nasty linty pocket into his classroom. He refuses to share them with his pleading friend because he is a tool. I shared my tots with  my husband, and it was my good deed for the day. If you want to share your tots, then I suggest doubling the recipe, because I was pretty pissed once I agreed to give him 3 out of 9 tots. That’s a 33% tot allotment, and I think I should get paid for that. $27 sounds about right. 

 

These tots are of the crispier variety because instead of finely grating the plantain such as you would a traditional tater tot, I decided to spiralize them then chop them into teeny shoe-string pieces. That helps the oil penetrate the tot easier and more quickly ensuring you do not get soggy tot middles. Nobody likes soggy tot middles. These are pan-fried but that doesn’t mean you need a ton of oil. I do not like recipes that call for a cup or more of my precious oil. If it’s a choice between paying rent and eating pan-fried Paleo tots, I’d rather not sleep in the rain. In fact, I usually don’t make Paleo recipes because I find them to be a bit too expensive, especially cookbook ones. When Sarah and I decided to get picky about the types of recipes in The Healing Kitchen, we knew they had to be budget-friendly with easy-to-find ingredients. So practically every recipe in that book includes only ingredients you’ll find at the perimeter of an average grocery store along with some pantry staples like olives, herbs, olive/coconut oil, and vinegar. 

 

Speaking of The Healing Kitchen, we are working on our book tour dates right now! We should know which cities we’re hitting up and when by early November! We’ll likely do a release party in December and then a book tour in January once things settle down after the holidays. I’m so looking forward to meeting some of you awesome people in person, especially those of you who’ve emailed back & forth with me, commented on Facebook/Instagram posts, or share your photos of my recipes. I feel like I know so many of you already! It will be a blast so stay tuned on that news!

 

Crispy kid-friendly tots made with a spiralizer & healthy olive oil!

 

 

Crispy Plantain Tots

Prep Time 00:10 Cook Time 00:05 Serves 2

Ingredients

  • 1 green plantain
  • 2 tablespoons olive oil or avocado oil, plus additional for frying
  • 1/2 teaspoon fine sea salt, plus additional for sprinkling
  • 1/4 teaspoon onion powder

Directions

  1. Peel plantains and slice them in half widthwise, which will make spiralizing them easier.pan>

  2. Spiralize each plantain half. Depending on which model spiralizer you own, use the blade that you would use to make zucchini noodles. Transfer all the plantain noodles (they will be rather short) to a cutting board.pan>

  3. Finely chop the noodles into small pieces (see photo) and place in a bowl.pan>

  4. Stir in olive oil, sea salt and onion powder.pan>

  5. With wet hands, form 1-inch long tater tots using a heaping tablespoon of the mixture until all the mixture is used up. You should get 8 to 10 tots.pan>

  6. Cover the bottom of a large skillet with a thin layer of olive oil. Turn stove on to medium heat and heat oil until hot enough to make a droplet of water sizzle (be careful!)pan>

  7. Carefully place each tot in the oil and fry on all sides for 2 minutes per side. You may only need to fry the top and bottom of each plantain depending on the thickness, or you may want to briefly fry the sides for the crispiest tots.pan>

  8. Remove with a spoon to a paper towel lined plate and sprinkle with additional sea salt. Serve immediately.pan>

 

Cinnamon Plantain Fritters (Paleo, AIP, Vegan)

 

 

Cinnamon Plantain Fritters cook up in 15 minutes + make your gluten-free breakfast a breeze!

 

I’m a little disappointed in myself – I’m willingly watching a reality show about WWE girls called Total Divas. It just happened to be on when I turned the TV on and the remote is just a foot too far away to warrant removing the blanket from my body. I had no idea wrestling was loved worldwide. I have and never will understand why humans like watching other humans elbow each other in the gut and divebomb someone on the head.

 

You know what’s much more interesting to me? Staring at succulent gardens while making annoying slurpy noises in my almost-empty iced tea. Oh no, now I’m watching a show about Nick Lachey opening a bar in his hometown. We haven’t had cable in over a year, and since we are subletting an apartment right now, we are privy to sublease dude’s cable stations. TV has only gotten worse since the last time I checked. 98 Degrees was my favorite in the 90’s. I like “Jeff” – I can’t recall his last name. I ended up marrying a man of the same name, but a much, MUCH worse singing voice. My Jeff sounds like a 90-year-old man with a sinus infection who also just got punched in the throat when he sings.

 

So this recipe was inspired by my will to create a pancake for the project I’ve been working/slaving on. Really, sweating. Sweating all over the food because my teeny, teeny, teeny kitchen has zero ventilation and even thinking about turning the oven on increases the air temperature by 3 degrees.

 

This recipe turned out less  than traditional pancake texture and more fritter-y but still delicious, so I thought I’d share them on here instead. I did end up coming up with a pancake recipe made from green bananas instead though for the book! Num. Num.

 

We topped these with a good drizzle of honey (or maple) but you could make them less sweet with a pat of ghee or coconut oil or some coconut whipped cream. We probably make pancakes 1 morning every month or two, which is the morning I forgive my “no sweetener before dinner” rule and also try to serve them with a side of sausage to regulate the blood sugar levels. Because me + sugar in the morning = “Is it time for a nap? It’s 10 a.m.!”

 

 

19 reviews

Cinnamon Plantain Fritters

Prep Time :10 Serves 5 to 6 fritters


Ingredients

Directions

  1. Peel and slice the plantains and place in a blender or food processor with the remaining ingredients except the coconut oil used for frying. Blend for about 20 seconds until pureed. The batter may be slightly chunky, but it will not affect the end recipe.
  2. Heat 1 tbsp coconut oil in a large pan over medium heat. Once hot, drop rounded ¼ cup of batter into pan, leaving 2 inches between fritters. Using the back of a wooden spoon, smooth and flatten the batter so create circles 4-inches wide and no more than 1/3-inch thick. For the best results, ensure the fritters are of even thickness all around.
  3. Cook on each side for 4 minutes until golden brown and crispy. Fritters are easiest to flip when using a large metal spatula and sliding carefully under the entire fritter. Just make sure the underside is well cooked to prevent the fritter from falling apart when flipping.
  4. Serve drizzled with additional honey and topped with coconut whipped cream, if desired.

Recipe Notes

 

 

 

Plantain Chips & Avocado Dip [AIP/Whole30/Paleo]

I was deadset on some pseudo-Mexican food tonight, so I combined all remotely Mexican-y ingredients in my kitchen for this bomb meal. The shredded pork is Nom Nom Paleo’s famous recipe for Kalua Pig made in my Instant Pot. Best investment I have ever made for my kitchen by the way. It makes batch cooking so dang easy and delicious. I layered plantain chips dipped in Avocado Dip with pork on top, sat on the floor of my balcony, and watched the sun go down. It was a fantabulous way to spend a Monday night. 

Good news from the “Great Hashi’s Flare of 2015” front. General Fatigue has retreated, and I am now able to pick up my exercise again! Considering I may be one of the most kinesthetic, hyperactive people you have ever met, my lethargy of the past several months was more depressing than my heinous bloodwork. I was walking home from work tonight and not feeling completely wiped, anxious, depressed, and foggy like I have been almost every day at 5pm since the beginning of January. I can’t explain to you how pumped that made me feel. I was starting to think this flare would be my forever (irrational thoughts & Hashi’s go well together). I still have a long ways to go to get my hormones back on track, but since I realize that is a long-term goal, it doesn’t bother me as much. For the meantime, I am still confined to my stretchiest yoga pants and lots of “No, I can’t go out tonight. My adrenals will hate me tomorrow.”‘s. 

But at least I’m on the up & up (as far as I know!). I will be getting more follow up labs done in a week, and I’m really looking forward to getting my numbers. Thyroid dork. It feels like winning the lottery when your T3 increases. If you’ve got Hashi’s, ya feel me. 

Avocado Dip [AIP/Whole30/Paleo/Vegan]

Makes 1 cup

1 Avocado, ripe

¼ cup Coconut butter, melted

¼ cup Water, filtered

1 T Apple cider vinegar

1 T lemon juice or lime juice

½ cup Parsley or cilantro, finely chopped

3 Garlic cloves, chopped

½ tsp Sea salt or truffle salt

1. Place all ingredients in a high-powered blender or food processor and puree until mostly smooth. Parsley and lemon go well together or you can do cilantro and lime juice! Truffle salt takes this dip to a new level!

Plantain Chips [AIP/Whole30/Paleo/Vegan]

1 Plantain, green, peeled, sliced ¼ inch thick

1 T Coconut oil or choice solid cooking fat

Sea salt

1. Heat coconut oil or solid far in large skillet over medium-high heat until hot. Place plantains in oil and fry 2-3 minutes each side until golden brown on both sides. Sprinkle with sea salt to taste. Serve with Avocado Dip and Kalua Pig