Arrange spinach and radicchio on a platter, add mussels, drizzle the juices from the pot and serve.
Enjoy!
Nutrition: calories 192, fat 2, fiber 1, carbs 2, protein 3
Simple Octopus
Preparation time: 5 minutes
Cooking time: 35 minutes
Servings: 6
Ingredients:
4 sweet potatoes
2 pound octopus, head discarded, tentacles separated
1 bay leaf
½ teaspoon peppercorns
3 garlic cloves
4 cups water
2 tablespoons parsley, chopped
2 tablespoons olive oil
A pinch of sea salt and black pepper
5 tablespoons vinegar
Directions:
Put 2 cups water in your instant pot, add sweet potatoes, stir, cover and cook on High for 15 minutes.
Transfer potatoes to a bowl, cool them down, peeled and chop them.
Clean your instant pot, add octopus, 2 cups water, 1 garlic clove, bay leaf, a pinch of salt and peppercorns, stir, cover and cook on High for 20 minutes.
Drain octopus, chop and add this to the bowl with the potatoes.
In a separate bowl, mix the rest of the garlic with oil, vinegar, a pinch of salt and pepper and whisk well.
Add this to your salad, sprinkle parsley, toss to coat and serve.
Enjoy!
Nutrition: calories 200, fat 2, fiber 2, carbs 3, protein 3
Easy Artichoke Soup
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
5 artichoke hearts, washed and trimmed
1 leek, sliced
5 garlic cloves, minced
4 tablespoons ghee, melted
½ cup shallots, chopped
8 ounces sweet potatoes, peeled and cubed
12 cups chicken stock
1 bay leaf
A pinch of sea salt
4 parsley sprigs
2 thyme sprigs
¼ teaspoon black peppercorns, crushed
¼ cup coconut cream
Directions:
Set your instant pot on Sauté mode, add ghee, melt it, add artichoke hearts, shallots, leek and garlic, stir and sauté for 3-4 minutes.
Add potatoes, stock, bay leaf, thyme, parsley, peppercorns and salt, stir, cover and cook at High for 15 minutes.
Discard herbs, blend using an immersion blender, add cream, stir well, ladle into bowls and serve.
Enjoy!
Nutrition: calories 97, fat 2, fiber 3, carbs 7, protein 4
Incredible Beet Soup
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
1 red onion, chopped
2 carrots, chopped
3 beets, chopped
3 bay leaves
6 cups veggie stock
½ teaspoon thyme leaves, chopped
1 and ½ tablespoons parsley, chopped
Salt and black pepper to the taste
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add onion, stir and cook for 5 minutes.
Add carrots, beets, thyme, bay leaves, stock, salt and pepper, stir, cover and cook at High for 5 minutes.
Discard bay leaves, blend using an immersion blender, add parsley, stir, divide into soup bowls and serve.
Enjoy!
Nutrition: calories 100, fat 2, fiber 1, carbs 3, protein 3
Refreshing Fennel Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 3
Ingredients:
1 fennel bulb, chopped
1 leek, chopped
1 tablespoon olive oil
1 bay leaf
2 cups water
½ cube Italian seasoning
A pinch of sea salt and black pepper
2 teaspoons cashew cheese, grated
Directions:
In your instant pot, mix fennel with leek, bay leaf, seasoning and water, stir, cover and cook on High for 15 minutes
Add cheese, oil, salt and pepper, stir, divide into bowls and serve.
Nutrition: calories 100, fat 2, fiber 2, carbs 5, protein 6
Unbelievable Chicken
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients:
2 tomatoes, chopped
2 red onions, chopped
2 chicken breasts, boneless and skinless
1 tablespoon maple syrup
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon basil, dried
1 cup water
1 teaspoon cloves
Directions:
In your instant pot, mix onion with tomatoes, chicken, garlic, maple syrup, chili powder, basil, water and cloves, toss well, cover and cook on High for 10 minutes
Shred chicken and divide among plates and serve with a side salad
Enjoy!
Nutrition: calories 200, fat 3, fiber 3, carbs 5, protein 5
Flavored And Delicious Chicken
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
4 chicken breasts, skinless and boneless
½ cup water
16 ounces Paleo salsa
1 and ½ tablespoons parsley, chopped
½ tablespoon cilantro, chopped
½ tablespoon oregano, dried
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cumin, ground
Black pepper to the taste
Directions:
Put the water in your instant pot, add chicken breasts, salsa, parsley, garlic powder, cilantro, onion powder, oregano, paprika, chili powder, cumin and black pepper, stir, cover and cook on High for 12 minutes
Divide chicken on plates, drizzle the sauces on top and serve.
Enjoy!
Nutrition: calories 200, fat 4, fiber 2, carbs 5, protein 12
Superb Stuffed Tomatoes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
4 tomatoes, tops cut off, pulp scooped out and chopped
1 tablespoon ghee
A pinch of salt and black pepper
1 yellow onion, chopped
2 tablespoons celery, chopped
½ cup mushrooms, chopped
1 tablespoon flax meal
1 cup almond cream cheese
¼ teaspoon caraway seeds
1 tablespoon parsley, chopped
½ cup water
Directions:
Set your instant pot on sauté mode, add the ghee, heat it up, add onion and celery, stir and cook for 3 minutes.
Add tomato pulp and mushrooms, stir and cook for 1 minute more.
Add salt, pepper, flax meal, almond cheese, caraway seeds and parsley, stir, cook for 4 minutes more and stuff tomatoes with this mix.
Clean your instant pot, add the water, also add the steamer basket, place tomatoes inside, cover and cook at High for 2 minutes.
Divide stuffed tomatoes on plates and serve.
Enjoy!
Nutrition: calories 142, fat 2, fiber 1, carbs 3, protein 7
Sweet Potato Salad
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 6
Ingredients:
1 yellow onion, chopped
6 sweet potatoes
1 celery stalk, chopped
1 cup water
A pinch of salt and black pepper
3 teaspoons dil
l, chopped
1 teaspoon mustard
1 teaspoon cider vinegar
3 ounces Paleo mayonnaise
Directions:
Put potatoes in your instant pot, add the water, cover and cook on High for 3 minutes.
Leave potatoes to cool down, peel, chop and put them in a salad bowl.
Add onion, celery, salt, pepper and dill and toss.
In a small bowl, mix mayo with vinegar and mustard and whisk well.
Add this to the salad, toss to coat and serve.
Enjoy!
Nutrition: calories 140, fat 2, fiber 1 carbs 2, protein 4
Beef Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients:
1 pound beef, ground
3 garlic cloves, minced
1 yellow onion, chopped
1 tablespoon olive oil
1 celery rib, chopped
28 ounces beef stock
14 ounces canned tomatoes, crushed
12 ounces tomato juice
1 sweet potato, peeled and cubed
Salt and black pepper to the taste
2 carrots, sliced
Directions:
Set your instant pot on Sauté mode, add beef, stir, brown and transfer to a plate.
Add the oil to your pot, heat it up, add celery, garlic and onion, stir and sauté for 6 minutes.
Add tomato juice, stock, tomatoes, carrots, potatoes, beef, salt and pepper, stir, cover, cook on High for 5 minutes, ladle into bowls and serve.
Enjoy!
Nutrition: calories 212, fat 2, fiber 3, carbs 6, protein 3
Rich Beef Stew
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 8
Ingredients:
1 tablespoon olive oil
2 pounds beef, cubed
1 yellow onion, chopped
5 carrots, chopped
4 sweet potatoes, peeled cubed
2 teaspoons arrowroot powder
A pinch of sea salt and black pepper
2 cups water
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add beef and onion, stir and sauté for a couple of minutes
Add carrots, water, potatoes, salt and pepper, stir, cover and cook on Medium for 20 minutes.
Add arrowroot powder, set the pot on Simmer mode, cook for a few minutes more, divide into bowls and serve.
Enjoy!
Nutrition: calories 273, fat 4, fiber 2, carbs 6, protein 17
Perfect Chicken Stew
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 6
Ingredients:
6 chicken thighs
1 teaspoon olive oil
A pinch of sea salt and black pepper
1 yellow onion, chopped
¼ pound baby carrots, sliced
1 celery stalk, chopped
½ teaspoon thyme, dried
2 tablespoons tomato paste
2 cups chicken stock
15 ounces canned tomatoes, chopped
1 pound sweet potatoes, peeled and cubed
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add chicken, salt and pepper, brown for 4 minutes on each side and transfer to a plate.
Add celery, onion, tomato paste, carrots, thyme, salt and pepper to your instant pot, stir and sauté for 5 minutes.
Add stock, return chicken, add tomatoes and potatoes, stir, cover and cook on High for 15 minutes.
Transfer chicken pieces to a cutting board, leave aside to cool down for a few minutes, discard bones, shred meat and return it to the stew.
Stir, divide into bowls and serve hot.
Enjoy!
Nutrition: calories 251, fat 2, fiber 3, carbs 7, protein 13
Turkey Stew
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 pound turkey meat, ground
5 ounces water
A pinch of salt and cayenne pepper
1 yellow onion, chopped
1 yellow bell pepper, chopped
3 garlic cloves, minced
2 and ½ tablespoons chili powder
1 and ½ teaspoons cumin, ground
12 ounces veggies stock
Directions:
Put turkey meat in your instant pot, add water, stir, cover and cook on High for 5 minutes.
Add bell pepper, onion, garlic, chili powder, cumin, salt, cayenne and veggie stock, stir, cover again and cook on High for 5 minutes more.
Divide it between plates and serve right away.
Enjoy!
Nutrition: calories 212, fat 3, fiber 4, carbs 6, protein 14
Special Turkey Wings
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
4 turkey wings
2 tablespoons ghee, melted
2 tablespoons olive oil
1 and ½ cups cranberries, dried
1 cup walnuts
A pinch of sea salt and black pepper
1 yellow onion, roughly chopped
1 cup orange juice
1 bunch thyme, chopped
Directions:
Set your instant pot on Sauté mode, add ghee and oil, heat up, add turkey wings, salt and pepper, brown on all sides and transfer to a plate.
Add onion, walnuts, cranberries and thyme to the pot, stir and cook for 2 minutes.
Add orange juice, return turkey wings to pot, stir, cover and cook on High for 20 minutes.
Divide turkey wings between plates and keep warm.
Set instant pot on Simmer mode, cook cranberry mix for 5 minutes more, drizzle over turkey wings and serve.
Enjoy!
Nutrition: calories 232, fat 4, fiber 2, carbs 6, protein 15
Flavored Chicken And Veggies
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
3 garlic cloves, minced
2 tablespoons olive oil
3 bird’s eye chilies, chopped
1 inch piece ginger, grated
2 tablespoons green curry paste
A pinch of cumin, ground
¼ teaspoon coriander, ground
14 ounces coconut milk
6 cups squash, peeled and cubed
1 eggplant, cubed
8 chicken pieces
A pinch of sea salt and black pepper
1 tablespoon coconut aminos
4 cups spinach, chopped
½ cup cilantro, chopped
½ cup basil, chopped
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add garlic, ginger, chilies, cumin and coriander, stir and cook for 1 minute.
Add curry paste and coconut milk, stir and cook 4 minutes.
Add chicken, squash, eggplant, salt and pepper, stir, cover and cook at High for 20 minutes.
Add spinach, aminos, basil and cilantro, stir, divide among plates and serve.
Enjoy!
Nutrition: calories 152, fat 3, fiber 3, carbs 6, protein 8
Crazy Carrots Casserole
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
3 tablespoons olive oil
3 tablespoons flax meal
1 teaspoon lemon juice
1 and ¾ cup water
1 tablespoon parsley, chopped
1 pound carrots, cut into thin matchsticks
1 pound broccoli florets
A pinch of salt and black pepper
Directions:
In a bowl mix, parsley, flax meal and lemon juice, stir well and leave aside for now
.
Put carrots, broccoli, salt, pepper and the water in your instant pot, cover and cook on High for 10 minutes.
Drain veggies, transfer them to plates, sprinkle flax meal mix all over and serve.
Enjoy!
Nutrition: calories 170, fat 2, fiber 2, carbs 7, protein 13
Rich Cabbage Salad
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
2 cups red cabbage, shredded
½ cup water
A pinch of sea salt and black pepper
1 tablespoon olive oil
¼ cup white onion, chopped
2 teaspoons balsamic vinegar
½ teaspoon maple syrup
Directions:
Put shredded cabbage and the water in your instant pot, cover and cook on High for 5 minutes.
Drain cabbage, transfer it to a salad bowl, add salt, pepper, onion, oil, maple syrup and vinegar, toss to coat and serve right away.