GUYS! I posted a review of @perrysplate ‘s new cookbook, The Big Book of Paleo Pressure Cooking today along with one of Natalie’s recipes - this Pot Roast Balsamic Gravy. Tap the link in my bio to check it out.
Whether you’re new to the Instant Pot (or pressure cooking) or you’re a seasoned pressure cooking pro, you’ll love this book! It’s filled with 150 healthful Paleo recipes that will most certainly whet your whistle.
This book will be a marvelous staple in your home and also makes a great Christmas gift for your people. 🎄
Check it 👉🏻
Enjoyed the unexpected day off with @theclydee333. My sister came over with my nephew! I made myself a cake, currently cooking a pot roast in my #instantpot, and enjoying a glass of pink moscato champagne 🍾🍽🥂🧡 Here’s to 24! #giantglass
Chicken soup time! My first time making stock #instantpot
0 747 minutes ago
Starbucks Bacon & Gruyere Sous Vide Egg Bites replica recipe - do you think it worked or nah?!?! Check my stories to see the answer...
1/2 C cottage cheese
1/2 C Gruyere
Blend ingredients together, divide the egg mixture evenly between the compartments of the silicone mold, top with bacon & tightly cover with aluminum foil. Put the silicone mold into the Instant Pot. I have a silicone hammock, but just use the metal insert if you don’t. Place the lid on the Instant Pot making sure the vent is set to sealing. Press the STEAM button and set the timer for 10 minutes. It will take about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
Remove the silicone mold from the Instant Pot and allow the egg bites to cool for a few minutes before enjoying.
Cleaning out the fridge and getting my fill of Bangladeshi food, like this "tehari" cooked with mustard oil, before we head off for the holidays. Any guesses where I'm headed? 😂 #🇧🇩
18 101an hour ago
so - after hustling all day on the corporate grind, I’ve been finding myself coming home from work wanting a relatively easy dinner solution that still makes me feel 💯 and is filled with macro and micro nutrients that I need 🙌🏼 although most of the meals I make are sub-30 minutes, this one pot paleo butternut squash soup was truly one of the easiest things I’ve ever made 💁🏼♀️👏🏼
it’s not exactly soup snz here in south florida, but I am still living for this creamy soup that gave me allllllll the MN-winter vibes ❄️☃️❤️ sometimes, even when it’s 80 degrees outside, ya girl needs a good soup to warm the soul. 🍲😌
OK before the recipe - I gotta give a quick S/O to my @crockpot Express Crock Pressure Cooker for speeding along this meal - threw all the ingredients in, pressed a few buttons and walked away. this thing continues to make my evenings SO much easier 🙌🏼👏🏼 ok now the good part - d-eats below ⬇️
🍲PALEO BUTTERNUT SQUASH SOUP🍲
•2 lbs peeled / cubed butternut squash (life hack: buy it peeled and cut at @traderjoes - don’t normally do this with produce but this is a game changer)
•1 large carrot cubed
•1 large Granny Smith apple cubed
•1 large yellow onion cube
•1/2 cup of cubed celery
•1 red bell pepper cubed
•6 cloves of garlic
•3 cups of veggie stock
PUT ALL IN THE PRESSURE COOKER AND COOK FOR 10 MINUTES 🙆🏼♀️
•take immersion blender and blend up the veggies
•add 1 can of full-fat coconut milk
•add S&P to taste
•sprinkle in about 1 tsp of thyme for a real fall/wintery flavor 🌲
I roasted up some pumpkin seeds with salt and garlic powder for a garnish. absolutely amazing and SO DANG SIMPLE 👌🏼👍🏼‼️🌟
11 34an hour ago
Produce first!! Getting ready for the week with all the veggies, fruit and grass fed meat. On the agenda so far this week... #Tinkyada Brown Rice Rotini and Heirloom Tomato meat sauce.
Also trying out a new Instant Pot recipe for chicken stew. Click the recipe link in my bio, follow my food board on Pinterest and snag the recipe for yourself!
What ya’ got cooking for dinner this week? 🥦🍳🥕🥗🥘
1 251 hours ago
Also, #sorrynotsorry for double posting my dinner. :) Homemade General Tsao Chicken 🌶🌶
It’s about time you gave your vegetables (and grains and proteins) the spa treatment. That’s right, send ‘em to the steam room. In this era of Instant Pots and Joules, it’s easy to overlook one of the most reliable, widely used ways to cook your food. But much like a day at the spa, cooking with steam heat is stress- and gadget-free. Head to the link in our bio for more on the one cooking technique that won’t steer you wrong. (📸: @goranfoto_dc; styling: @bbenwick) #eatvoraciously
It doesn’t look like much but this is the best keto meal I’ve made so far! I’ve been craving creamy soup for weeks! Instant pot creamy cauliflower soup with cheese and bacon. It tastes exactly like potato soup! #keto#instantpot#win
Instant Pot does soup too and its too quick to be right but it's so right!
Curried Butternut Squash Soup!
1 531 hours ago
Having salad for lunch with a little leftover rotisserie chicken and hard boiled eggs made in the #instantpot. I've lost 15lbs this year, trying to ☝ that number before the end of the year. #meganstable#asiansaladdressing
1 31 hours ago
Some meals from the week:
I post a lot of my meals from the week on WW's social media, Connect, but now I'll be posting them here as well.
Instant Pot Ham and Potato Soup 5SP. There are tons of recipes online.
Denver scramble with buttered Dave's Killer Raisin Bread 8SP. Eggs, chopped ham, green onions, mini sweet peppers and some cheddar 😍
Buffalo chicken cheddar pita 4SP. For the buffalo chicken salad, I mixed 1 shredded chicken breast, 1/4 cup of FF Greek yogurt, 2 tbsp light sour cream (it cuts the ick taste of the yogurt), 2 tbsp Ranch powder mix, chopped green onions and celery, and buffalo sauce to taste. Then, I melted 1/8 cup shredded cheddar on a @josephspita pita and topped with the chicken salad.
Cinnamon apple @kodiakcakes waffles 4SP. I mix 1 cup of Kodiak pancake mix, 1/2 cup unsweetened applesauce, 1 egg, cinnamon to taste and add enough unsweetened vanilla almond milk to make it look like pancake batter. I poured 1/2 cup of the batter into my waffle maker (it makes 2 at a time). It made 4 pairs or 8 total. I topped mine with some whipped cream instead of syrup 😋
Inspired by @spicecravings Instant Pot Chana Masala- chickpea curry recipe I got my creative juices flowing and cooked this dish using mini bella mushrooms. 👉 swipe to see the main ingredients I used and how the end version looks like. If you're interested in an original recipe follow @spicecravings •~•~•~•~•~•
I pressure cooked the previously soaked for 24 hours chickpeas and I cooked wild/brown rice blend in IP as well.
The rest of ingredients I sauteed in my stir fry pan, starting with the spices, 1 red onion and garlic chopped, adding 6 sliced mushrooms, 1 small zucchini cubed, 3 Roma tomatoes cubed and 1 tbsp of tomato paste. When they cooked through, I added the chickpeas and 1 cup of vegetable broth. Cooked for 5 more minutes. My luxurious version of Chana masala was ready and I served it over rice. .
Instant Pot Vegan Chickpea Curry might not sound sexy but I swear this is one seriously luscious meal! Not only can you just dump everything into the IP, but you can assemble ahead and freeze! This might just be your weeknight dinner hero. 🙌⠀
1 onion (chopped)⠀
2 cloves garlic (minced)⠀
1 inch ginger (finely chopped)⠀
1 tablespoon cumin⠀
1 tablespoon curry powder (I used a mild curry powder)⠀
1 1/2 teaspoons garam masala⠀
1 1/2 teaspoons ground coriander⠀
1 teaspoon salt⠀
13.5 oz can coconut milk (400 mL)⠀
18 oz can diced tomatoes (540 mL)⠀
18 oz can chickpeas (540 mL; drained and rinsed)⠀
2-3 carrots (cut into 2 inch pieces)⠀
10 baby potatoes (halved if cooking fresh; leave whole if you are freezing them)⠀
1/2 lemon (juiced; 2 tablespoons)⠀
2 handfulls green beans⠀
rice (to serve)⠀
Grab the full recipe on the blog 👉 or you can click through the link in my bio @denise_sweetpeasandsaffron
119 30375 days ago
Love love love burrito bowls!! Here's a nice and simple chicken burrito bowl recipe to try this weekend! Share this with a burrito bowl loving friend!
CHICKEN BURRITO BOWLS! @mealprepster 😍😋
2 teaspoons olive oil
2 pounds boneless, skinless chicken thighs
1 yellow onion, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon oregano
1 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can whole tomatoes
1/2 cup chicken broth
1/2 teaspoon kosher salt
White or Brown rice (let’s put a real amt since meal prep - how much?)
Optional: Your favorite burrito toppings such as beans, cheese, peppers, cilantro or salsa
Heat oil in a pressure cooker on the “Saute” setting a heavy-bottomed pot (preferably a Dutch oven) over medium-high heat. Sear the chicken for 6 minutes total, 3 minutes per side. Transfer chicken to a holding plate.
Cook the onions until they are soft and translucent, 2 to 3 minutes. Stir in the garlic, tomato paste, oregano, cumin, chili powder and cayenne pepper and cook for another 30 seconds. Stir in the tomatoes, broth and salt. Raise the heat to high to Bring the mixture to a boil then set to Warm mode, then. Lower to a simmer, then return the chicken to the pot and make sure it’s completely submerged in the braising liquid. Cover and Seal the pressure cooker lid and cook on the Poultry setting, or 15 minutes on High pressure over medium-low heat until the chicken shreds easily when pulled at with a fork, 45 minutes to an hour.
Transfer the chicken thighs to a large bowl.
Transfer the braising liquid to a blender and blend until smooth. Return the sauce to the pot and Cook over medium-high heat the braising liquid on the Saute setting until reduced by about one-third, 10 to 15 minutes. Transfer the braising liquid to a blender and blend until smooth.
Meanwhile, shred the chicken by pulling it apart with two forks. Once the sauce has reduced, mix about 1/3 cup into the chicken.
Build a burrito bowl with your favorite rice as the base and add your favorite burrito toppings and store in the fridge for up to four day
🎥 via: @buzzfeedtasty
#WATCHJUNEEAT Baked pork chop rice is my go to order at any cha chaan teng (HK style cafe). I decided to make my own using groceries from @milkandeggscom!
For my 3rd #STIRANDGIVE this holiday, I’m giving away two $50 Milk and Eggs gift cards for you to order groceries straight to your door (available in LA and OC). To enter:
1) Follow @stirandstyle & @milkandeggscom
2) Tag 2 friends and tell me what you want to cook (thoughtful answers are a bonus)
Enter multiple times by tagging different friends. I’ll choose the winners on 12/14! (Your profile must be public to win, so I can check if you’ve followed the rules 👍🏼）
This creamy, hearty, and delicious Japanese #CreamStew#クリームシチュー is a popular western-style ( #yoshoku) dish consisting of chicken and vegetables with a savory white sauce. Cooked in the #InstantPot, it’s a true comfort food in cold winter months! LINKS IN BIO @justonecookbook
I put all the ingredients in my Instant Pot for this delicious Kimchi Beef Stew and literally walked away! The cook time was 15 minutes and it called for a natural pressure release so I didn't have to another thing. Got home from our walk, opened up the pot, and sat down to a delicious hot dinner. I am so happy Santa delivered the only thing on my wish list early! 💝💝💝 #instantpot#instantpotrecipes#kimchibeefstew#instantpotfastandeasy#cookbookchef
1 2520 hours ago
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