Cooking time: 15 minutesServings: 4 Ingredients: 2 pounds skinless chicken breast ½ cup full fat coconut cream ½ cup chicken stock 2 tablespoons coconut amines 1/8 teaspoon salt 1 cup pineapple chunks, fresh or frozen 1 teaspoon cinnamon ½ cup green onion, chopped Directions: Put chicken breasts, pineapple chunks, cinnamon and salt into the Instant Pot. Add coconut cream, coconut amino and stock. Close the lid. Press “Poultry” button cook for 15 minutes (the Instant Pot will set the pressure automatically). Once the timer is up, press “Cancel” button and allow the pressure to be released naturally, until the float valve drops down. Serve meat with the liquid sauce and garnish with green onion.
Servings: 6Cooking Time: 10 minutes Ingredients: 2 eggs 1 tsp. vanilla ¼ cup blueberries ¼ cup Swerve 3 tbsp. yogurt ¼ cup cream cheese 1 cup shredded coconut 2 tsp. baking powder 3 tbsp. butter 2 tbsp. cocoa powder 1 cup water 1 ½ cups almond flour Directions In a large bowl, combine together butter and eggs. Beat gently using a blender until fluffy. Add swerve, yogurt and cream cheese. Stir well. Add almond flour, baking powder and shredded coconut. Mix well. Add blueberries and fold well. Pour batter into the six-tray silicone mold and set aside. Pour water into instant pot and insert trivet. Place silicon mold on top of the trivet. Seal pot with lid and cook on manual high pressure for 10 minutes. Quick release pressure then open the lid. Serve and enjoy. Nutrition Values: Calories: 330; Carbohydrates: 11.8g; Protein: 9.9g; Fat: 29.4g; Sugar: 3.2g; Sodium: 100mg
Servings: 12Cooking Time: 90 minutes Ingredients: 1 cup chocolate chips 1 tsp. vanilla ¼ cup erythritol 8 oz. cream cheese ¼ cup peanut butter Directions Add all ingredients into instant pot and stir well. Seal pot with lid and cook on Slow Cook mode for 1 hour. Release pressure using quick release method. Stir until smooth and cook for 30 minutes more on Sauté mode. Pour mixture into the 8×8” baking pan and place in refrigerator for 2 hours, or until set. Slice and serve. Nutrition Values: Calories: 173; Carbohydrates: 13.9g; Protein: 3.9g; Fat: 13.5g; Sugar: 7.8g; Sodium: 92mg
Cooking time: 20 minutesServings: 4 Ingredients: 4 fresh pork chops 1 teaspoon fennel seeds, minced ½ tablespoon salt ¼ teaspoon ground black pepper 1 small cabbage head, sliced ¾ cup beef stock 1 tablespoon vegetable oil 2 teaspoons flour Directions: Season pork chops with fennel, pepper and salt. Add oil to Instant Pot and press “Sauté” button, wait till you see Hot on the display. Add pork chops and cook them for 3-4minutes on each side until brown. Transfer them to a plate. Press “Keep warm/Cancel” button. Add stock and cabbage to the Instant pot, arrange pork chops on top. Close the lid and seal with the vent. Choose manual function, set the timer for 8 minutes and cook on high pressure. Once your cooking time is over, do the natural pressure release. Open the lid. NOTE: Make sure the pressure is fully released before opening the lid, so you do not get burnt. Remove cabbage and pork chops from the cooker, transfer to a plate. Press “Sauté” button on your Instant pot. Bring the remaining juices to boil and then whisk-in flour. Stir for 2-3 minutes and press “Keep warm/Cancel” button. Serve cabbage and pork chops with the sauce on top.
Cooking time: 25 minutesServings: 4 Ingredients: 1 lb. baby Bella mushrooms, halved 1 ¼ lbs. potatoes, cut into bite-sized pieces 2 carrots, peeled and cut into bite-sized pieces 1 onion, chopped 4 garlic cloves, minced 3 sprigs fresh thyme 3 cups vegetable stock ½ cup dry red wine 3 tablespoons tomato paste 2 tablespoons Worcestershire sauce 2 tablespoons cornstarch Salt, pepper, to taste Directions: Pour 2 ½ cups stock to the Instant pot, add potatoes, carrots, mushrooms, onion, thyme, garlic, wine and Worcestershire sauce. Stir well to combine all the ingredients. Close the lid and seal with the vent. Press “Manual” button set the timer to 20 minutes. Once the timer is up, press “Cancel” button and allow the pressure to be released naturally, until the float valve drops down. Mix the remaining stock and cornstarch in a separate bowl. Add to the Instant pot, stir well. Press “Sauté” button and cook stirring for 2-3 minutes. Serve!
Cooking time: 30 minutesServings: 6 Ingredients: 1-pound ground beef 1 onion, diced 1 bell pepper, chopped 2 habaneros, chopped 1 carrot, chopped 2 celery stalks, chopped 2 garlic cloves, 1 tablespoon olive oil 2 cans (14 oz) diced tomatoes 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon cumin 1 cup beef broth salt, pepper, to taste Directions: Add oil to Instant Pot and press “Sauté” button. Add onion and cook for 2-3 minutes until soft. Add garlic and ground beef, cook until the meat is brown. Press “Keep warm/Cancel” and add broth, bell pepper, habaneros, carrot, celery, diced tomatoes, chili powder, paprika, cumin, salt and pepper. Close the lid and seal with the vent. Choose manual function, set the timer for 25 minutes and cook on high pressure. Once cooking time is over, do the natural pressure release.
Cooking time: 20 minutesServings: 4 Ingredients: 1-pound boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon fresh thyme ¼ cup Dijon mustard ½ cup low fat milk ½ cup water 2 cloves garlic, minced 4 cups fresh spinach, torn Directions: Add oil to Instant Pot and press “Sauté” button. Flatten chicken until it is approximately ¼ inch thick. Season it with salt, pepper and thyme. Add meat to the pot and cook for 3-4 minutes per side. Mix Dijon water, mustard, milk, and garlic in a bowl. Add Dijon mixture to the cooker and cook for 1-2 minutes stirring occasionally. Press “Keep warm/Cancel” button. Close the lid and seal with the vent. Choose manual function, set the timer for 8 minutes and cook on high pressure. Once cooking time is over, do the quick release. Add spinach to the Instant pot and stir 4-5 minutes until spinach is wilted.
Cooking Time: 10 minutesServings: 3 Ingredients: 2 big fennel bulbs, sliced 2 tbsp. butter 1 tbsp. white flour 2 cups milk A pinch of nutmeg, ground. Salt to the taste Directions: Set your instant pot on Sauté mode; add butter and melt it. Add fennel slices, stir and cook until they brown а bit Add flour, salt, pepper, nutmeg and milk; then stir well. close the lid and cook on Low for 6 minutes Quick release the pressure, transfer fennel to plates and serve.
Cooking Time: 15 minutesServings: 8 Ingredients: 2 lb. Brussels sprouts 2 tbsp. maple syrup 1 tsp. orange zest, grated 1/4 cup orange juice 1 tbsp. buttery spread Salt and black pepper to the taste Directions: In your instant pot, mix Brussels sprouts with orange juice, orange zest, buttery spread, maple syrup, salt and pepper to the taste; then stir well. close the lid and cook at High for 4 minutes. Release the pressure naturally, transfer sprouts mix to plates and serve them.
Servings: 8Cooking Time: 16 minutes Ingredients: 1 cup tapioca pearls ¼ cup honey 3 cups water 1 tbsp. vanilla 2 egg yolks 1 can coconut milk ½ tsp. sea salt Directions Add water and tapioca pearls into instant pot. Seal pot with lid and cook on manual mode for 6 minutes. Allow pressure to release naturally for 10 minutes, then release using quick release method. Add honey and salt. Whisk well. In a small bowl, whisk together egg yolks and coconut milk. Whisk into the pot. Set pot on Sauté mode. Whisk pudding mixture constantly until boiling. Turn off the instant pot. Add vanilla and stir well. Serve and enjoy. Nutrition Values: Calories: 110; Carbohydrates: 20.6g; Protein: 0.7g; Fat: 2.6g; Sugar: 8.9g; Sodium: 124mg