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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Corned Beef and Cabbage

Posted on January 15, 2019
Instant Pot Corned Beef / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

Pressure Cooker Corned Beef and Cabbage

St. Patrick’s Day is right around the corner. I make it a point to have corned beef and cabbage every year. This will be the third year I’ve made pressure cooker corned beef and cabbage. It was literally the first thing I ever cooked in my Instant Pot, after it sat in the box for 2 months post-Christmas. Well, my life was never the same. And I will never go back to the darkness. Who knew that two years later, I would have written over 100 Instant Pot recipes?!

 

Here’s a look at my old way of cooking this dish

Pressure Cooker Corned Beef and Cabbage - The Old Way | The Foodie Eats

One of my favorite tools in the kitchen is my Dutch Oven. It’s basically a cast iron pot with a ceramic lining. But as you can see, the meat has already started to take on a grayish color. And while it still tastes great, it is not nearly as appealing to look at; or tender for that matter. And let’s not even get started on the time!

 

And here’s a picture of the first time I cooked it in the IP!

Pressure Cooker Corned Beef and Cabbage | The Foodie Eats

 

The Process

uncooked corned beef brisket

Place brisket in pot (fat side down)…

 

uncooked corned beef brisket topped with chicken broth and aromatics

…with broth, onions, garlic, thyme, bay leaves and seasoning packet. Lock lid and cook at high pressure for 75 minutes.

 

cooked corned beef brisket in Instant Pot topped with chicken broth and aromatics

Once cook time is complete, allow pressure to release naturally (about 40 minutes).

 

corned beef covered in aluminum foil on cutting board

Then remove brisket from pot, cover with foil, and allow to rest.

 

aromatics in fine mesh strainer with broth in bowl underneath

Using a fine mesh strainer, pour liquid into separate container…

 

broth in Instant Pot

…then return to pot.

 

broth in Instant Pot with carrots and potatoes

Add carrots and potatoes to pot…

 

raw cabbage wedges sitting in broth in Instant Pot

…then top with cabbage wedges. Lock lid and cook for 3 minutes at high pressure.

 

cooked cabbage wedges sitting in broth in Instant Pot

Once cook time is complete, quick-release pressure.

 

cooked cabbage wedges and carrots sitting in broth in Instant Pot with ladle

Carefully remove cabbage wedges individually, followed by other veggies.

 

corned beef brisket sliced on cutting board

Gently slice brisket across the grain. Serve together and enjoy!

 

And as Always… Please Pin & Share the Love!

 

★ Did you make this Pressure Cooker Corned Beef?

Please give it a star rating below! ★

Instant Pot Corned Beef / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats
5 from 12 votes
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Pressure Cooker Corned Beef and Cabbage

The most tender and flavorful corned beef and cabbage you may ever eat.

Course Main Course
Cuisine Irish Comfort Food
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 256 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. corned beef brisket with seasoning packet - cut in half if needed
  • 4 cups chicken broth
  • 1 yellow onion roughly chopped
  • 6 garlic cloves peeled
  • 8 thyme sprigs
  • 2 bay leaves
  • 1 head of cabbage chopped into wedges
  • 1 lb. large carrots peeled, chunked
  • 2 lbs. red or gold potatoes roughly chopped

Instructions

  1. Place brisket in Instant Pot (fat side down) with broth, onions, garlic, thyme, bay leaves and seasoning packet. 

  2. Lock lid and cook at high pressure for 75 minutes.

  3. Once cook time is complete, allow pressure to release naturally (about 40 minutes). Then remove brisket from pot, cover with foil, and allow to rest.

  4. Using a fine mesh strainer, pour liquid into separate container, then return to pot.

  5. Add carrots and potatoes to pot, then top with cabbage wedges. Lock lid and cook for 3 minutes at high pressure. Once cook time is complete, quick-release pressure.

  6. Carefully remove cabbage wedges individually, followed by other veggies.

  7. Gently slice brisket across the grain. Serve together and enjoy!

Recipe Notes

Before you slice the brisket, be sure to remove the layer of fat and discard. Then, thinly slice the brisket across the grain.

Nutrition Facts
Pressure Cooker Corned Beef and Cabbage
Amount Per Serving (4 oz.)
Calories 256 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 997mg 42%
Potassium 909mg 26%
Total Carbohydrates 22g 7%
Dietary Fiber 4g 16%
Sugars 5g
Protein 15g 30%
Vitamin A 128.5%
Vitamin C 71.6%
Calcium 6.6%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE, VISIT OUR DISCLOSURE PAGE.
Instant Pot / Pressure Cooker Corned Beef and Cabbage | The Foodie Eats
Entrée Gluten-Free Recipes Whole30

Ratatouille Frittata – Whole30, Gluten-Free, Dairy-Free

Posted on January 13, 2019
ratatouille frittata in pan on wood board

Ratatouille Frittata

Our family has decided to do the Whole30 diet. So you know what that means… Time to get creative with the food! Over the years I’ve found that the only times I’m successful with dieting is when I make a concerted effort to make delicious food. So here’s one of my weekend creations – a delicious ratatouille frittata!

 

I Cannot Lie to You…

This recipe requires a good amount of work. Not difficult work. But it just takes some time to make this dish look stunning. But, sometimes it’s worth it for that “Wow!” factor – which this delivers, both with appearance and flavor! I highly recommend getting a high-quality v-blade mandoline slicer. We’ve owned several over the years, but the one pictured above has proven to be worth the investment.

You’ll Notice a Difference

Traditional ratatouille contains eggplant. I don’t really like eggplant. Well, unless it’s breaded, fried, and covered with cheese and sauce. So, for this dish, I decided to switch it out for potatoes. It worked. I mean, it really worked!

 

ratatouille frittata in pan on wood board

 

The Process

mandoline with sliced potatoes

Using a mandoline, thinly slice potatoes…

 

thinly sliced potatoes soaking in water

…and place them in cold water.

 

mandoline with sliced zucchini

Also using a mandoline, slice zucchini, squash, and tomatoes. Set aside.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Preheat oven to 325 degrees. In 10-inch nonstick skillet – arrange zucchini, squash, potatoes, and tomatoes in an alternating circular pattern…

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

…around outside of pan.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Then make an inner circle going the opposite direction.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern with plastic bottle

Drizzle olive oil around the outside of pan and in the cracks of veggies.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern topped with sea salt

Then sprinkle with 2 tsp. of salt.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern baking in oven

Place skillet uncovered in oven for 40 minutes.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Move skillet to stovetop and cook over medium-high heat…

 

one dozen raw eggs topped with sea salt

Meanwhile, in a large bowl – combine eggs and 2 tsp. of salt. Whisk well.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

…until juices have evaporated (about 15 minutes).

 

pouring eggs over thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern

Once juices are evaporated – gently add eggs to skillet…

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern topped with raw eggs

…and allow to settle for about 30 seconds.

 

thinly sliced potatoes, tomatoes, zucchini, and squash in ratatouille pattern topped with raw eggs baking in oven

Move skillet back to oven and bake for 30 minutes. Remove from oven, slice like a pie, and enjoy!

 

And this is the AMAZING Result…

ratatouille frittata sliced on wooden cutting board

 

★ Did you make this Ratatouille Frittata?

Please give it a star rating below! ★

ratatouille frittata in pan on wood board
5 from 1 vote
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Ratatouille Frittata

This ratatouille frittata is something special. Perfect for a family brunch gathering! Incredibly flavorful and healthy at the same time.

Course Main Course
Cuisine Brunch
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 195 kcal
Author The Foodie Eats

Ingredients

  • 2 zucchini thinly sliced rounds
  • 2 squash thinly sliced rounds
  • 2 russet potatoes thinly sliced rounds
  • 5 tomatoes thinly sliced
  • 3 Tbsp. olive oil
  • 12 large eggs
  • 4 tsp. sea salt divided
  • 1/2 tsp. black pepper

Instructions

  1. Preheat oven to 325 degrees.
  2. In large cast iron skillet - arrange zucchini, squash, potatoes, and tomatoes in an alternating circular pattern around outside of pan. Then make an inner circle going the opposite direction. Finally, fill in center to make a "flower-like" shape.
  3. Drizzle olive oil around the outside of pan and in the cracks of veggies. Then sprinkle with 2 tsp. of salt.
  4. Place skillet uncovered in oven for 40 minutes.
  5. Move skillet to stovetop and cook over medium-high heat until juices are evaporated (about 15 minutes).
  6. Meanwhile, in a large bowl - combine eggs and 2 tsp. of salt. Whisk well.
  7. Once juices are evaporated - gently add eggs to skillet and allow to settle for about 30 seconds.
  8. Move skillet back to oven and bake for 30 minutes.
  9. Remove from oven, slice like a pie, and enjoy!
Nutrition Facts
Ratatouille Frittata
Amount Per Serving
Calories 195 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 711mg 30%
Potassium 855mg 24%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 5g
Protein 8g 16%
Vitamin A 280.3%
Vitamin C 49.9%
Calcium 10.1%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

ratatouille frittata image for Pinterest

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes Whole30

Instant Pot Fajitas – Perfect for Salad

Posted on January 11, 2019
fajitas salad topped with guacamole in white bowl

Instant Pot Fajitas Salad

It’s not always fun to eat light and healthy, but that doesn’t mean it can’t taste great while doing it. At least, that’s our philosophy! The idea for this recipe came during a season while eating a Whole30 diet. So we took one of our favorite foods and put it on top of a salad! These Instant Pot fajitas chicken and veggies are everything! The chicken is seasoned perfectly and the veggies are crisp tender and not overcooked. I’m pretty sure we’ll be eating this later in the year topped with cheese and sour cream, rolled in a flour tortilla!

 

More Chicken Breast Recipes:

 

fajitas salad topped with guacamole in white bowl

 

The Process

separated spices in metal bowl

Add all spices to bowl…

 

blended spices in metal bowl with whisk

…and mix together.

 

spice blend in metal bowl with 1/2 Tbsp measuring spoon

Remove 1 1/2 teaspoons of spice blend and set aside.

 

thinly sliced chicken in Ziplock back

Add thinly sliced chicken to Ziplock bag…

 

thinly sliced chicken topped with oil and spices in Ziplock back

…and add 2 tablespoons of oil, lime juice, and remaining spices.

 

thinly sliced chicken marinating in Ziplock back

Mix well to coat chicken and marinate in refrigerator for at least one hour.

 

raw fajita vegetables

Using sauté setting… once hot, add 2 tablespoons of oil, peppers, onions, and scallions.

 

raw fajita vegetables topped with spices

Add reserved 1 1/2 teaspoons of spice blend…

 

fajita vegetables sautéing with spices

…mix well…

 

fajita vegetables

…and sauté for about 5 minutes. Do not overcook, they should still have a little texture. Remove and set aside.

 

chicken broth in Instant Pot

Do not rinse or wipe pot. Add chicken broth…

 

raw chicken in Instant Pot

…and chicken with marinade. Lock lid and cook for 10 minutes at high pressure. Once cook time is complete, quick-release pressure. Drain off excess liquid and serve chicken in the fajita style of your choice. At the time we posted this recipe, we were eating a Whole30 diet, so we added the chicken and veggies to a salad. But you could totally add them to tortillas with cheese and sour cream, if you like. There are no rules!

 

And this is the AMAZING Result…

fajitas salad topped with guacamole in white bowl

 

And as Always… Please Pin & Share the Love!

fajitas salad image for Pinterest

 

★ Did you make this Instant Pot Fajitas Salad?

Please give it a star rating below! ★

fajitas salad topped with guacamole in white bowl
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Instant Pot Fajitas - Perfect for Salad

Easy peasy fajita chicken and veggies.

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 296 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 tsp. sea salt
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground coriander
  • 4 Tbsp. olive oil divided
  • 2 Tbsp. lime juice
  • 2 lbs. boneless skinless chicken breasts cut into thin strips
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 cup yellow onions cut with the grain into strips
  • 1 green onion thinly sliced
  • 1/2 cup chicken broth

Instructions

  1. Add all spices to bowl and mix together. Remove 1 1/2 teaspoons of spice blend and set aside.

  2. Add thinly sliced chicken to Ziplock bag and add 2 tablespoons of oil, lime juice, and remaining spices. Mix well to coat chicken and marinate in refrigerator for at least one hour.

  3. Using sauté setting… once hot, add 2 tablespoons of oil, peppers, onions, and scallions. Add reserved 1 1/2 teaspoons of spice blend, mix well, and sauté for about 5 minutes. Do not overcook, they should still have a little texture. Remove and set aside.

  4. Do not rinse or wipe pot. Add chicken broth and chicken with marinade. Lock lid and cook for 10 minutes at high pressure. Once cook time is complete, quick-release pressure. Drain off excess liquid and serve chicken in the fajita style of your choice. 

  5. Once cook time is complete, quick-release pressure. Drain off excess liquid and serve chicken in the fajita style of your choice. 

Recipe Notes

At the time we posted this recipe, we were eating a Whole30 diet, so we added the chicken and veggies to a salad. But you could totally add them to tortillas with cheese and sour cream, if you like. There are no rules!

Nutrition Facts
Instant Pot Fajitas - Perfect for Salad
Amount Per Serving
Calories 296 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 96mg 32%
Sodium 671mg 28%
Potassium 747mg 21%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 33g 66%
Vitamin A 17.7%
Vitamin C 84.5%
Calcium 3.2%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Entrée Instant Pot Recipes

Instant Pot Baby Back Ribs – Dry-Rubbed

Posted on January 9, 2019
dry-rubbed baby back ribs on wood cutting board

Instant Pot Baby Back Ribs – Dry-Rubbed

I don’t usually eat my ribs without sauce. Really almost never. But every now and then we give up sugar in our diets for a short season, like now. So I decided to develop a seasoning blend that would make ribs tasty even without the sugar. Not sure if you’re aware or not, but pretty much every rib rub and sauce are packed full of sugar! Well, this Instant Pot baby back ribs recipe leaves out the sugar but remains interesting enough to even be eaten without the sauce. At least I think so.

 

dry-rubbed sliced baby back ribs on white plate

 

More Ribs Recipes:

 

The Process

seasoning in small metal bowl

Add all spices to a small bowl…

 

spice blend in metal bowl with whisk

…and combine well.

 

peeling membrane off baby back ribs on white cutting board

Using a knife…

 

peeling membrane off baby back ribs on white cutting board

…remove the silver skin membrane on the bone side of the ribs.

 

seasoned baby back ribs on white cutting board

Liberally season ribs with seasoning mix…

 

seasoned baby back ribs on white cutting board

…on both sides.

 

apple cider in Instant Pot with trivet

Add one cup of apple cider to pot, along with trivet.

 

uncooked baby back ribs in Instant Pot

Place both racks of ribs on top of trivet. Lock lid and cook for 20 minutes at high pressure.

 

cooked baby back ribs in Instant Pot

Once cook time is complete, allow pressure to release naturally (will take about 25 minutes.)

 

cooked baby back ribs on baking sheet

Transfer ribs to baking sheet…

 

cooked baby back ribs on baking sheet in oven

…and place under high broiler for 5-7 minutes, until desired char is achieved. Watch closely to prevent burning.

 

And this is the AMAZING Result…

dry-rubbed sliced baby back ribs on white plate

 

And as Always… Please Pin & Share the Love!

baby back ribs image for Pinterest

 

★ Did you make these Instant Pot Baby Back Ribs?

Please give it a star rating below! ★

dry-rubbed baby back ribs on wood cutting board
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Instant Pot Baby Back Ribs - Dry-Rubbed

Flavorful spice blend, tender ribs, and no sugar!

Course Main Course
Cuisine Southern
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 89 kcal
Author The Foodie Eats

Ingredients

  • 4 tsp. sea salt
  • 2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. all spice
  • 1/2 tsp. chili powder
  • 1/8 tsp. ground cinnamon
  • 2 racks of baby back ribs
  • 1 cup apple cider

Instructions

  1. Add all spices to a small bowl and combine well.

  2. Using a knife, remove the silver skin membrane on the bone side of the ribs.

  3. Liberally season ribs with seasoning mix on both sides. 

  4. Add one cup of apple cider to pot, along with trivet. Place both racks of ribs on top of trivet. Lock lid and cook for 20 minutes at high pressure.

  5. Once cook time is complete, allow pressure to release naturally (will take about 25 minutes.)

  6. Transfer ribs to baking sheet and place under high broiler for 5-7 minutes, until desired char is achieved. Watch closely to prevent burning.

Nutrition Facts
Instant Pot Baby Back Ribs - Dry-Rubbed
Amount Per Serving
Calories 89 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 24mg 8%
Sodium 511mg 21%
Potassium 113mg 3%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 6g 12%
Vitamin A 1.1%
Vitamin C 0.2%
Calcium 1.6%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Entrée Instant Pot Recipes Whole30

Instant Pot Pickle Chicken -Tastes Like Chick-fil-A!

Posted on January 8, 2019
pickle stuffed chicken in Pyrex dish on wood board

Instant Pot Pickle Chicken

(Tastes Like Chick-fil-A)

I don’t know about you, but I am head-over-heals in love with the chicken from Chick-fil-A. I’ve always felt like they must be adding crack to it or something because it’s definitely addictive. Well, come to find out, it’s not crack – it’s pickle juice! While we can’t confirm that it’s true, we’ve heard from several former employees that once upon a time they used pickle juice in their brine, which gives it the unique flavor. Think about that the next time you bite into a sandwich and I guarantee you’ll taste it! So this Instant Pot pickle chicken is meant to remind of our favorite chicken place. And you get to eat the pickles too!

 

pickle stuffed chicken in Pyrex dish on wood board

 

More Whole Chicken Recipes:

 

The Process

Greenwise chicken label

Start with the highest quality chicken available in your grocery store.

 

chicken cavity seasoned with salt and pepper

Liberally season the inside cavity of chicken with salt and pepper.

 

pickles stuffed in chicken

Stuff the chicken cavity with baby kosher dill pickles.

 

uncooked chicken stuffed with pickles on white cutting board

Liberally season the outside of the bird.

 

pickle juice in bottom of Instant Pot

Pour the remaining pickle juice from the jar (about 1 1/2 cups) into pot and insert trivet.

 

whole uncooked chicken on trivet in Instant Pot

Place stuffed chicken on top of trivet, breast side up. Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally. Transfer to an oven-safe dish and place under a broiler for 5-7 minutes.

 

And this is the AMAZING Result…

whole chicken stuffed with pickles in an Instant Pot

 

And as Always… Please Pin & Share the Love!

pickle chicken image for Pinterest

★ Did you make this Instant Pot Pickle Chicken?

Please give it a star rating below! ★

whole chicken stuffed with pickles in an Instant Pot
5 from 1 vote
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Instant Pot Pickle Chicken

Easy peasy chicken that tastes like Chick-fil-A!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 10
Calories 395 kcal
Author The Foodie Eats

Ingredients

  • 5 lb. whole chicken
  • 16 oz. jar of baby kosher dill pickles
  • salt and pepper

Instructions

  1. Liberally season the inside cavity of chicken with salt and pepper. Stuff the chicken cavity with baby kosher dill pickles. Liberally season the outside of the bird.

  2. Pour the remaining pickle juice from the jar (about 1 1/2 cups) into pot and insert trivet. Place stuffed chicken on top of trivet, breast side up. 

  3. Lock lid and cook for 35 minutes at high pressure. Once cook time is complete, allow pressure to release naturally.

  4. Transfer to an oven-safe dish and place under a broiler for 5-7 minutes.

Recipe Video

Nutrition Facts
Instant Pot Pickle Chicken
Amount Per Serving
Calories 395 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Cholesterol 136mg 45%
Sodium 523mg 22%
Potassium 384mg 11%
Total Carbohydrates 1g 0%
Protein 34g 68%
Vitamin A 6.7%
Vitamin C 4%
Calcium 3.9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

Entrée Gluten-Free Instant Pot Recipes Whole30

Instant Pot Paella with Cauliflower Rice

Posted on January 6, 2019
cauliflower paella in white bowl

Instant Pot Paella with Cauliflower Rice

I can hear the skeptics already. But trust me when I tell you… This Instant Pot paella is amazing. The flavors, the textures, the colors – it all works! The cauliflower is NOT mushy (which happens so often with cauliflower “rice”).

The best part about this recipe (in my opinion) is it’s versatility with different dietary needs. Whether you’re doing Paleo, Whole 30, gluten-free, or dairy-free – this recipe is good to go!

 

 

Suggestions for Whole30 Ingredients

Pressure Cooker Cauliflower Paella | The Foodie Eats

Pressure Cooker Cauliflower Paella | The Foodie Eats

The Process

diced chicken breast in bowl with seasonings

Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl.

 

chicken marinating in bowl

Marinate for at least 1 hour in the refrigerator.

 

box grater in mixing bowl

Using a box grater…

 

cauliflower grated on box grater

…grate the cauliflower until it is in small, rice-size pieces. Set aside.

 

sausage browning in Instant Pot

Turn on sauté setting on Instant Pot. Once hot, add 2 Tbsp. of oil, then brown sausage on both sides. Remove and set aside.

 

chicken browning in Instant Pot

Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.

 

onions sautéing in Instant Pot

Add onions to IP…

 

onions sautéing in Instant Pot

and sauté until translucent (about 3 minutes).

 

onions and garlic sautéing in Instant Pot

…Then add garlic and continue cooking for another 30 seconds.

 

grated cauliflower seasoned with salt and turmeric

Add cauliflower, turmeric, and salt to IP…

 

grated cauliflower seasoned with salt and turmeric

Mix well to combine.

 

grated cauliflower and sausage seasoned with salt and turmeric

Then add stock, chicken, and sausage and mix again.

 

grated cauliflower and sausage seasoned with salt and turmeric, topped wit fresh thyme

Top with a layer of thyme sprigs.

 

grated cauliflower and sausage seasoned with salt and turmeric, topped with raw shrimp

Then nestle the shrimp on top in an even layer. Lock lid and cook for 1 minute at high pressure.

 

grated cauliflower and sausage seasoned with salt and turmeric, topped with cooked shrimp

Once cook time is complete, quick-release pressure and remove lid. Turn off IP to avoid overcooking. Remove shrimp and set aside. Remove thyme sprigs and discard.

 

cauliflower paella in fine mesh strainer

Pour all contents of pot into a fine mesh strainer to remove liquid.

 

cauliflower paella topped with fresh parsley

Then return to pot and mix in parsley. Serve in a bowl and top with shrimp.

 

And this is the AMAZING Result…

cauliflower paella in white bowl

 

★ Did you make this Instant Pot Paella?

Please give it a star rating below! ★

cauliflower paella in white bowl
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Instant Pot Paella with Cauliflower Rice

Paella has never tasted so good for you, with cauliflower rice! Perfect recipe for Paleo, Whole30 compliant, and low-carb diets.

Course Main Course
Cuisine Spanish
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 40 minutes
Servings 6
Calories 218 kcal
Author The Foodie Eats

Ingredients

  • 3/4 lb. boneless skinless chicken breast cut into 1-inch chunks
  • 3 Tbsp. olive oil divided
  • 2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 large head cauliflower grated
  • 1 Tbsp. turmeric
  • 2 tsp. sea salt
  • 2 sausage links Aidells Chicken & Apple, cut into 1/2-inch slices
  • 12 oz. large shrimp peeled, deveined
  • 1/2 cup yellow onion diced
  • 1 Tbsp. garlic minced
  • 1 cup chicken stock
  • 6 sprigs thyme
  • 2 Tbsp. parsley fresh, chopped

Instructions

  1. Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl. Marinate for at least 1 hour in the refrigerator.

  2. Using a box grater, grate the cauliflower until it is in small, rice-size pieces. Set aside.

  3. Turn on sauté setting on Instant Pot. Once hot, add 2 Tbsp. of oil, then brown sausage on both sides. Remove and set aside.

  4. Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
  5. Add onions to IP and sauté until translucent (about 3 minutes). Then add garlic and continue cooking for another 30 seconds.
  6. Add cauliflower, turmeric, and salt to IP. Mix well to combine. Then add stock, chicken, and sausage and mix again.
  7. Top with a layer of thyme sprigs. Then nestle the shrimp on top in an even layer.

  8. Lock lid and cook for 1 minute at high pressure. Once cook time is complete, quick-release pressure and remove lid. Turn off IP to avoid overcooking.

  9. Remove shrimp and set aside. Remove thyme sprigs and discard.

  10. Pour all contents of pot into a fine mesh strainer to remove liquid, then return to pot and mix in parsley.

  11. Serve in a bowl and top with shrimp. Enjoy!

Nutrition Facts
Instant Pot Paella with Cauliflower Rice
Amount Per Serving
Calories 218 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 179mg 60%
Sodium 1154mg 48%
Potassium 481mg 14%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 24g 48%
Vitamin A 26.1%
Vitamin C 26.8%
Calcium 12.9%
Iron 20.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Paella image for Pinterest

 

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Entrée Instant Pot Recipes

Instant Pot Veggie Lasagna with Mushroom “Meat” Sauce

Posted on November 3, 2018
Instant Pot Veggie Lasagna | The Foodie Eats

Instant Pot Veggie Lasagna

With Mushroom “Meat” Sauce

Lasagna has been one of my favorite foods my entire life. Even as a kid of 10 years old, I would make it frequently for the family. So to say I have some experience making it is kind of an understatement. When I decided to create a version specifically for the Instant Pot, I quickly realized that the Internet is saturated with lots of lasagna recipes. I never like to post a recipe just for the sake of posting it, so this Instant Pot veggie lasagna is my spin on it. And I couldn’t be more pleased with it!

This Instant Pot veggie lasagna is loaded with fresh veggies, while still remaining true to the idea of real comfort food. So much so, that I’m sure meat-lovers will enjoy it just as much as any of their vegetarian friends.

 

Instant Pot Veggie Lasagna | The Foodie Eats

 

The Process

Instant Pot Veggie Lasagna | The Foodie Eats

Add ricotta, egg, basil, and 1/2 teaspoon of salt to small bowl.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Whisk together and set aside.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Using sauté setting… add oil, mushrooms, onions, 1/2 teaspoon of salt, and black pepper to pot. Cook for about 7 minutes, until all juices have released and evaporated.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add oregano and fennel seeds and cook for one minute.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then add garlic and vinegar and continue cooking for another 30 seconds or so.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add crushed tomatoes, 1/2 teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.

 

Instant Pot Veggie Lasagna | The Foodie Eats

In a 7-inch pan… pour in about 1/2 cup of sauce, just enough to barely cover the bottom of pan.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add 3 or 4 noodles to pan to make an even layer. I prefer to have them overlap because it helps the final product to hold its shape.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then spread half of the ricotta mixture over the noodles.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Next, make an even layer using 1/3 of all your mozzarella.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make a slightly overlapping layer of squash, starting around the edges and working around the pan.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add about 1 1/2 cups of sauce, making sure to cover squash layer completely.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make another layer of noodles…

 

Instant Pot Veggie Lasagna | The Foodie Eats

followed by all the remaining ricotta mix.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Repeat the same steps as before with the zucchini (instead of squash)…

 

Instant Pot Veggie Lasagna | The Foodie Eats

…and mozzarella.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Make one last layer of sauce…

 

Instant Pot Veggie Lasagna | The Foodie Eats

Then cover pan with aluminum foil.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Add 1 1/2 cups of water to pot, along with a 3-inch trivet. No need to rinse out the pot beforehand.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Place pan on top of trivet, lock lid and cook for 40 minutes at high pressure.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Once cook time is complete, quick-release pressure. Carefully remove pan from pot and uncover.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Top pan with Parmesan cheese.

 

Instant Pot Veggie Lasagna | The Foodie Eats

Put pan on a baking sheet to prevent any splatters or leaks. Then place under a high broiler for about 5 minutes, or until cheese has reached the color/crispiness you prefer. Remove from oven and let rest for AT LEAST 30 minutes. If you slice or push it before it has cooled slightly, it will lose its shape and fall apart.

 

And this is the AMAZING Result…

Instant Pot Veggie Lasagna | The Foodie Eats

 

★ Did you make this Instant Pot Veggie Lasagna?

Please give it a star rating below! ★

Instant Pot Veggie Lasagna | The Foodie Eats
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Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce

This Instant Pot veggie lasagna is loaded with fresh veggies, while still remaining true to the idea of real comfort food.

Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 438 kcal
Author The Foodie Eats

Ingredients

  • 1 cup ricotta cheese
  • 1 egg
  • 2 Tbsp. fresh basil finely chopped
  • 1 1/2 tsp. salt
  • 2 Tbsp. olive oil
  • 8 oz. baby bella mushrooms finely chopped
  • 1/2 cup onions diced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. fennel seeds
  • 1 Tbsp. balsamic vinegar
  • 28 oz. crushed tomatoes
  • 2 tsp. sugar
  • 8 oven-ready lasagna noodles
  • 1 lb. mozzarella sliced or shredded
  • 1 squash sliced into thin circles
  • 1 zucchini sliced into thin circles
  • 1/2 cup Parmesan grated

Instructions

  1. Add ricotta, egg, basil, and 1/2 teaspoon of salt to small bowl. Whisk together and set aside.

  2. Using sauté setting… add oil, mushrooms, onions, 1/2 teaspoon of salt, and black pepper to pot. Cook for about 7 minutes, until all juices have released and evaporated. Add oregano and fennel seeds and cook for 1 minute. Then add garlic and vinegar and continue cooking for another 30 seconds or so. Add crushed tomatoes, 1/2 teaspoon of salt, and sugar. Mix well and let simmer for about 5 minutes.

  3. In a 7-inch pan… pour in about 1/2 cup of sauce, just enough to barely cover the bottom of pan. Add 3 or 4 noodles to pan to make an even layer (break them up if need be). I prefer to have them overlap because it helps the final product to hold its shape. Then spread half of the ricotta mixture over the noodles. Next, make an even layer using 1/3 of all your mozzarella. Make a slightly overlapping layer of squash, starting around the edges and working around the pan.

  4. Add about 1 1/2 cups of sauce, making sure to cover squash layer completely. Make another layer of noodles, followed by all the remaining ricotta mix. Repeat the previous steps as before with the mozzarella  and zucchini (instead of squash). Make one last layer of sauce on top and cover pan with aluminum foil.

  5. Add 1 1/2 cups of water to pot, along with a 3-inch trivet. No need to rinse out the pot beforehand. Place pan on top of trivet, lock lid and cook for 40 minutes at high pressure. Once cook time is complete, quick-release pressure. Carefully remove pan from pot and uncover. Top pan with Parmesan cheese.

  6. Put pan on a baking sheet to prevent any splatters or leaks. Then place under a high broiler for about 5 minutes, or until cheese has reached the color/crispiness you prefer. Remove from oven and let rest for AT LEAST 30 minutes. If you slice or push it before it has cooled slightly, it will lose its shape and fall apart.

Nutrition Facts
Instant Pot Veggie Lasagna with Mushroom "Meat" Sauce
Amount Per Serving
Calories 438 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 85mg 28%
Sodium 629mg 26%
Potassium 962mg 27%
Total Carbohydrates 35g 12%
Dietary Fiber 5g 20%
Sugars 10g
Protein 24g 48%
Vitamin A 220.4%
Vitamin C 41.9%
Calcium 53.5%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Veggie Lasagna | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Instant Pot Shredded Chicken with Homemade BBQ Sauce

Posted on November 1, 2018
Instant Pot Shredded Chicken | The Foodie Eats

Instant Pot Shredded Chicken

With Homemade BBQ Sauce

I know, I know… Does the Internet really need yet another Instant Pot shredded chicken recipe? But stick with me and hear me out as to why you should give this one a try. Really, there are 3 reasons… the flavor of using a whole chicken, the best homemade BBQ sauce (with some left for another recipe), and you get to make your own chicken stock with the leftover bones.

 

Instant Pot Shredded Chicken | The Foodie Eats

 

The Process

Instant Pot Shredded Chicken | The Foodie Eats

Add onions, garlic, and bay leaf to pot.

 

Instant Pot Shredded Chicken | The Foodie Eats

Place trivet on top of aromatics.

 

Instant Pot Shredded Chicken | The Foodie Eats

Then add 1 cup of water.

 

Instant Pot Shredded Chicken | The Foodie Eats

Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.

 

Instant Pot Shredded Chicken | The Foodie Eats

Meanwhile… add all remaining ingredients to a microwave-safe bowl.

 

Instant Pot Shredded Chicken | The Foodie Eats

Whisk together and microwave until hot (about 2 minutes). Set aside.

 

Instant Pot Shredded Chicken | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (about 20 minutes).

 

Instant Pot Shredded Chicken | The Foodie Eats

Using the trivet, transfer chicken to a large bowl and allow to cool slightly.

 

Instant Pot Shredded Chicken | The Foodie Eats

Once cool enough to handle, remove all meat from bones.

 

Instant Pot Shredded Chicken | The Foodie Eats

Add 1 cup of sauce to chicken and mix well.

 

Instant Pot Shredded Chicken | The Foodie Eats

Add more sauce until your desired sauciness is reached.

 

Instant Pot Shredded Chicken | The Foodie Eats

There’s a lot of meat there, so take your time to get ALL of it!

 

Instant Pot Shredded Chicken | The Foodie Eats

To make the most delicious chicken stock… Return carcass to pot…

 

Instant Pot Shredded Chicken | The Foodie Eats

Fill with water and cook for 60 minutes at high pressure, then quick-release pressure. Strain stock through a fine mesh strainer and store in an airtight container.

 

And this is the AMAZING Result…

Instant Pot Shredded Chicken | The Foodie Eats

 

More Instant Pot chicken recipes:

 

★ Did you make this Instant Pot Shredded Chicken ?

Please give it a star rating below! ★

Instant Pot Shredded Chicken | The Foodie Eats
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Instant Pot Shredded Chicken with Homemade BBQ Sauce

This Instant Pot shredded chicken is full-flavored, easy to make, and has the most amazing homemade BBQ sauce that's sweet with just a hint of spice.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Calories 304 kcal
Author The Foodie Eats

Ingredients

  • 1 small yellow onion sliced
  • 10 garlic cloves
  • 1 bay leaf
  • 5 lb. whole chicken
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/3 cup molasses
  • 1/4 cup apricot preserves
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. vegetable oil
  • 1 tsp. garlic minced
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1 Tbsp. hot sauce

Instructions

  1. Add onions, garlic, and bay leaf to pot. Place trivet on top of aromatics. Then add 1 cup of water. 

  2. Season chicken liberally with salt and pepper, including inside cavity. Place chicken (breast side up) on top of trivet. Lock lid and cook for 45 minutes at high pressure.

  3. Meanwhile… add all remaining ingredients to a microwave-safe bowl. Whisk together and microwave until hot (about 2 minutes). Set aside.

  4. Once cook time is complete, allow pressure to release naturally (about 20 minutes). Using the trivet, transfer chicken to a large bowl and allow to cool slightly.

  5. Once cool enough to handle, remove all meat from bones. Add 1 cup of sauce to chicken and mix well. Add more sauce until your desired sauciness is reached.

Nutrition Facts
Instant Pot Shredded Chicken with Homemade BBQ Sauce
Amount Per Serving
Calories 304 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 68mg 23%
Sodium 442mg 18%
Potassium 488mg 14%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 15g
Protein 18g 36%
Vitamin A 10.8%
Vitamin C 7.5%
Calcium 5.5%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

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Instant Pot Shredded Chicken | The Foodie Eats

 

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Entrée Gluten-Free Instant Pot Recipes

Instant Pot Ham with Apple Cider and Brown Sugar

Posted on October 22, 2018
Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Instant Pot Ham with Apple Cider and Brown Sugar

There’s something sentimental to me about a spiral cut ham on Christmas day. I don’t actually eat ham too often. So when I do, I want it to be amazing! I had an idea of what flavors I wanted to try for an Instant Pot ham. And it’s always a great feeling when you try something and it works perfectly on the first try! That’s what happened here and I hope you enjoy it as much as we did.

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

 

The Process

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Transfer ham to a cutting board and cover evenly with brown sugar.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Move ham back to pot, lock lid, and cook at high pressure for 5 minutes.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Once cook time is complete, allow pressure to release naturally.

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

 

And this is the AMAZING Result…

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

More ham, and leftover ham, recipes:

 

And as Always… Please Pin & Share the Love!

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats

 

★ Did you make this Instant Pot Ham?

Please give it a star rating below! ★

 

Instant Pot Ham with Apple Cider and Brown Sugar | The Foodie Eats
5 from 1 vote
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Instant Pot Ham with Apple Cider and Brown Sugar

It's the most wonderful time of the year! And our dinner table will be featuring this Instant Pot ham. Probably on Thanksgiving too - lol!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24
Calories 223 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. boneless spiral-cut ham with glaze packet
  • 1 cup apple cider
  • 1 Tbsp. Worcestershire sauce
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 cup brown sugar

Instructions

  1. Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf. Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step.

  2. Transfer ham to a cutting board and cover evenly with brown sugar. Move ham back to pot, lock lid, and cook at high pressure for 5 minutes.

  3. Once cook time is complete, allow pressure to release naturally. 

  4. Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Nutrition Facts
Instant Pot Ham with Apple Cider and Brown Sugar
Amount Per Serving
Calories 223 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 46mg 15%
Sodium 906mg 38%
Potassium 243mg 7%
Total Carbohydrates 10g 3%
Sugars 9g
Protein 16g 32%
Vitamin C 0.2%
Calcium 1.6%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Instant Pot Salsa Chicken with Lime and Black Beans

Posted on October 16, 2018
Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Instant Pot Salsa Chicken with Lime and Black Beans

At lease twice a week, it’s absolutely necessary for a quick and easy meal in our household. We have 3 kids under age 4, run two business, and are involved in several community groups. We are very busy people. So recipes like this Instant Pot salsa chicken are our go-to meals on those days when our schedules are full. Any time we can have dinner on the table in less than half an hour is a big win!

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

The Process

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Add salsa, lime juice, and taco seasoning to pot…

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

…and mix well.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Add chicken breasts to pot…

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

…and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Once cook time is complete, allow pressure to release naturally.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Transfer chicken breasts to mixing bowl.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Using 2 forks, shred chicken into small bite-size pieces.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Return chicken to pot.

 

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

Add black beans and mix well. Allow to sit for 10 minutes before serving.

 

And this is the AMAZING Result…

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

More chicken breast recipes:

And as Always… Please Pin & Share the Love!

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats

 

★ Did you make this Instant Pot Salsa Chicken?

Please give it a star rating below! ★

Instant Pot Salsa Chicken with Lime and Black Beans | The Foodie Eats
Print

Instant Pot Salsa Chicken with Lime and Black Beans

Easy peasy recipe, with just a couple steps, perfect for a weeknight dinner.

Prep Time 1 minute
Cook Time 14 minutes
Total Time 15 minutes
Servings 8
Calories 243 kcal
Author The Foodie Eats

Ingredients

  • 1 1/2 cups salsa
  • 3 Tbsp. lime juice
  • 1/4 cup taco seasoning
  • 2-3 lbs. boneless skinless chicken breasts
  • 30 oz. canned black beans drained

Instructions

  1. Add salsa, lime juice, and taco seasoning to pot and mix well. Add chicken breasts to pot and press them down to submerge them in the salsa. Cook for 10 minutes at high pressure.

  2. Once cook time is complete, allow pressure to release naturally.

  3. Transfer chicken breasts to mixing bowl. Using 2 forks, shred chicken into small bite-size pieces.

  4. Return chicken to pot, add black beans, and mix well. Allow to sit for 10 minutes before serving.

  5. Serve with rice, in tacos, or as-is!

Nutrition Facts
Instant Pot Salsa Chicken with Lime and Black Beans
Amount Per Serving
Calories 243 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 72mg 24%
Sodium 971mg 40%
Potassium 892mg 25%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 2g
Protein 31g 62%
Vitamin A 7.4%
Vitamin C 8.9%
Calcium 5.8%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.