Instantpot paleo

Oh yeah!

Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable ...

For Christmas this year, I received a surprise gift from my parents, an Instantpot. Usually, my family and I exchange stocking stuffers. As our family grew, it was more economical for us and too, as you get older you start looking at downsizing and every gift larger than a pair of socks has to be stored somewhere which ends up being more of a hassle than it’s worth. However, this year, I have made room on my kitchen counter for this pot. I’ve already used it several times since Christmas. Because we are not officially starting paleo again until Jan. 1, tonight i am making chicken cacciatore but I have an Instantpot paleo recipe for you. This comes to you from a Pinterest post. This is not my recipe. I have not yet even made this so I have no idea if it is going to taste good or not but it seems like it would be ok.

Ingredients
  1. 2-3 large boneless, skinless chicken breasts
  2. 1/2 C. water
  3. 3 cloves garlic, minced
  4. 1 Tbsp extra virgin olive oil or coconut oil
  5. 1/2 onion, minced
  6. 1 can full fat coconut milk
  7. 2 tsp smoked paprika
  8. 1 tsp turmeric
  9. 1 1/2 tsp ground cumin
  10. 1 1/2 tsp black pepper
  11. 1 tsp cayenne pepper – optional
  12. 2 Tbsp cilantro for garnish
  13. 1 1/2 tsp sea salt, or to taste
Instructions
  1. Using frozen breasts – place frozen chicken breasts in your Instant Pot with 1/2 C. water. Place the lid on the Instant Pot, and close the valve – push manual (high) pressure and set the timer for 26 minutes.
  2. Using thawed chicken breasts – add to your Instant Pot with 1/2 C. water, close the valve, and set the timer for manual (high) at 15 minutes.
  3. After the pot beeps, release the pressure, drain the water and remove the chicken.
  4. On a cutting board on your counter, spend a few minutes pulling the chicken.
  5. Add the oil, garlic and onion to the Instant Pot – use the saute function and cook until the onion and garlic 2-3 minutes; turn the saute function off.
  6. Add the chicken back to the pot along with the coconut milk, cumin, turmeric, smoked paprika, and black pepper – combine well.
  7. Add 1 1/2 tsp sea salt – stir to combine, add more as needed.
  8. Serve immediately over rice.
Notes
  1. We prefer our Tandoori Chicken to be creamy – hence we use the full can of coconut milk. If you should prefer yours less saucy, use 1/2 can coconut milk.

 

For the chicken I am making tonight (again… new recipe so it may or may not work). I placed in my pot one measuring cup of water (this is the little cup that comes with the pot), one box of dry fettuccine noodles broken in half, a layer of precooked but now frozen chicken your choice of breasts or thighs, one jar of marinara sauce, one regular (not yuge) sized bag of preshredded mozzarella cheese, and spices to taste. I like to sprinkle dehydrated onions and garlic into just about everything I make. This time I also added an Italian spice blend I picked up from the grocery warehouse. It is presently cooking for 40 mins on the meat/stew setting. I have no idea if this is the right setting but I will find out soon.

My Instantpot ‘cookbook’ came with a selection of odd recipes I’ve never before tried. Well except for the usual recipes of pot roast and such and a chart for cooking grains (no thanks) and veggies, (better).

How are you prepping your kitchen for cooking healthier meals?

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