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Gluten-Free Instant Pot Recipes Soup Whole30

Instant Pot Chicken Stew – Whole30, Dairy-Free and Gluten-Free

chicken stew in white bowl with yellow napkin

Instant Pot Chicken Stew

Whole30, Dairy-Free and Gluten-Free

If you know anything about me by now, it’s probably that I have a real love affair going with homemade chicken broth. For some reason, I find it almost drinkable with a straw. Maybe that had something to do with me going head-over-heals for the invention of the Instant Pot? Homemade chicken broth has never been easier. And let me tell you… there’s nothing else like it that will elevate your soup recipes to the next level! So I often create recipes like this Instant Pot chicken stew that use a whole chicken. The best part about starting with a whole chicken is that there’s no broth to prepare before hand; as the chicken cooks, it produces incredibly flavorful homemade broth. All the possible flavor, cheapest possible price, and nothing goes to waste!

 

More Instant Pot Chicken Recipes:

 

chicken stew in blue bowl with yellow napkin

 

The Process

raw whole chicken in Instant Pot topped with aromatics

Add chicken, chopped onion, garlic, thyme, red pepper flakes, and bay leaves to pot.

 

raw whole chicken in Instant Pot topped with water and aromatics

Then add water and lock lid. Cook for 35 minutes at high pressure.

 

cooked whole chicken in Instant Pot topped with aromatics

Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.

 

cooked chicken pieces in metal bowl

Remove chicken and transfer to a large bowl. Remove meat from bones in large pieces. Discard skin and bones.

 

cooked aromatics in fine mesh strainer with chicken broth underneath

Pour broth through a fine mesh strainer. Discard cooked aromatics

 

chicken broth with uncooked stew vegetables

Add 6 cups of broth to pot, along with salt, tomatoes, potatoes, carrots, diced onions, and celery. (Reserve extra broth for another use.) Mix well, lock lid, and cook for 5 minutes at high pressure.

 

chicken broth with cooked stew vegetables

Once cook time is complete, quick-release pressure.

 

shredded chicken on top of stew vegetables

Remove lid, then add chicken…

 

shredded chicken mixed with stew vegetables

…and gently mix well.

 

And this is the AMAZING Result…

chicken stew in blue bowl with yellow napkin

 

And as Always… Please Pin & Share the Love!

chicken stew image for Pinterest

 

★ Did you make this Instant Pot Chicken Stew?

Please give it a star rating below! ★

Instant Pot Chicken Stew

Hearty and healthy chicken stew that's Whole30 compliant, dairy-free, and gluten-free!

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 16
Calories 219 kcal
Author The Foodie Eats

Ingredients

  • 5-6 lb. whole chicken
  • 1 yellow onion roughly chopped
  • 8 garlic cloves
  • 6 thyme sprigs
  • 1/4 tsp. red pepper flakes
  • 2 bay leaves
  • 6 cups water
  • 1 Tbsp. sea salt
  • 28 oz. crushed tomatoes
  • 3 lbs. gold or red potatoes skin-on, roughly chopped
  • 1 lb. carrots peeled, roughly chopped
  • 1 cup yellow onions diced
  • 1/2 cup celery thinly sliced

Instructions

  1. Add chicken, chopped onion, garlic, thyme, red pepper flakes, and bay leaves to pot. Then add water and lock lid. Cook for 35 minutes at high pressure.

  2. Meanwhile... prep and chop all other veggies.

  3. Once cook time is complete, allow pressure to release naturally for about 30 minutes. If there is any pressure left at that point, go ahead and quick-release remaining pressure.

  4. Remove chicken and transfer to a large bowl. Remove meat from bones in large pieces. Discard skin and bones.

  5. Pour broth through a fine mesh strainer. Discard cooked aromatics.

  6. Add  6 cups of broth to pot, along with salt, tomatoes, potatoes, carrots, diced onions, and celery. (Reserve extra broth for another use.) Mix well, lock lid, and cook for 5 minutes at high pressure. Once cook time is complete, quick-release pressure.

  7. Remove lid, then add chicken and gently mix well.

Nutrition Facts
Instant Pot Chicken Stew
Amount Per Serving
Calories 219 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 42mg 14%
Sodium 507mg 21%
Potassium 771mg 22%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 13g 26%
Vitamin A 99.7%
Vitamin C 20.5%
Calcium 5.3%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Corned Beef and Cabbage

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
Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Vegan Potato Soup

Instant Pot Vegan Potato Soup | The Foodie Eats

Instant Pot Vegan Potato Soup

I’m not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a “meaty” flavor. Now, that is not the point – to have food taste like meat. But when eating a strict plant-based diet, I’ll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.

 

More Instant Pot Vegan Soup Recipes:

 

The Process

diced onions, carrots, and celery

Using sauté setting – Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

 

diced onions, carrots, celery, garlic, and bay leaf sautéing in oil

Add vinegar, garlic, and bay leaf ­ and continue cooking for 2 minutes, until vinegar has evaporated.

 

chopped gold potatoes

Add potatoes…

 

chopped gold potatoes topped with salt and pepper

…salt and pepper…

 

chopped gold potatoes in vegetable broth

…and vegetable broth, then mix well. Lock lid and cook for 7 minutes at high pressure.

 

cooked potatoes in vegetable broth

Once time is complete, quick-release pressure then remove lid.

 

cooked potatoes in vegetable broth with potato masher

Remove bay leaf and mash well with a potato masher.

 

cooked potato soup with potato masher

(I don’t recommend using any kind of blender because the soup will become super starchy.)

And this is the AMAZING Result…

Instant Pot Vegan Potato Soup | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Vegan Potato Soup | The Foodie Eats

 

★ Did you make this Instant Pot Vegan Potato Soup?

Please give it a star rating below! ★

5 from 11 votes
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Instant Pot Vegan Potato Soup

Vegan potato soup with a "meaty" flavor!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 237 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 2/3 cup carrots peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 3 lbs. red or gold potatoes skin-on, roughly chopped

Instructions

  1. Using sauté setting – Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

  2. Add vinegar, garlic, and bay leaf ­ and continue cooking for 2 minutes, until vinegar has evaporated.

  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Lock lid and cook for 7 minutes at high pressure.

  4. Once time is complete, quick-release pressure then remove lid.

  5. Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
  6. Ladle into a bowl and top with caramelized onions and/or fresh green onions.
Nutrition Facts
Instant Pot Vegan Potato Soup
Amount Per Serving
Calories 237 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 845mg 35%
Potassium 1158mg 33%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Sugars 6g
Protein 5g 10%
Vitamin A 55.3%
Vitamin C 29.2%
Calcium 4.8%
Iron 10.4%
* 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 Recipes Whole30

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

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

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! ★

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

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! ★

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!

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

 

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★ Did you make this Instant Pot Pickle Chicken?

Please give it a star rating below! ★

whole chicken stuffed with pickles in an Instant Pot
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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.

 

Gluten-Free Instant Pot Recipes Soup

Instant Pot Vegetable Soup

Vegetable soup in white bowl

Instant Pot Vegetable Soup

Sometimes you just need to remove all the bells and whistles and let food be what it is. I feel this is especially true when it comes to vegetables. I often find that vegetable soups have too much going on. And personally, when I’m in the mood for vegetable soup, I kinda want it simple. So that’s what we’ve done here with this Instant Pot vegetable soup. We did break tradition just a bit by adding baby leafy greens at the end just to boost the veggie content. I just grabbed a bag of baby kale mix and threw it in at the end.

 

vegetable soup in white bowl with striped white linen on wood

More Soup Recipes:

 

The Process

sliced leeks in Instant Pot

Using sauté setting- add oil, leeks, and 1/4 teaspoon of salt to pot. Cook for 3-4 minutes, until leeks soften, but not brown. Stir frequently.

 

leeks and minced garlic sautéing in Instant Pot

Add garlic and continue cooking for one more minute.

 

tomatoes, potatoes, carrots, and green beans seasoned with salt and pepper

Then add all remaining veggies (except leafy greens): potatoes, carrots, tomatoes, green beans – along with bay leaf, salt, and pepper.

 

tomatoes, potatoes, carrots, and green beans in vegetable broth

Add vegetable broth and give a good mix. Lock lid and cook for 5 minutes at high pressure.

 

cooked tomatoes, potatoes, carrots, and green beans

Once cook time is complete, quick-release pressure.

 

cooked tomatoes, potatoes, carrots, and green beans topped with parsley

Add lemon juice and parsley and mix well.

 

baby spinach, baby kale, and swiss chard

Finally, add leafy greens to pot and give a good mix to allow to wilt. Serve immediately.

 

And this is the AMAZING Result…

vegetable soup in white bowl with striped white linen on wood

 

★ Did you make this Instant Pot Vegetable Soup?

Please give it a star rating below! ★

Vegetable soup in white bowl
5 from 1 vote
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Instant Pot Vegetable Soup

Super simple, light and healthy garden vegetable soup.

Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8
Calories 105 kcal
Author The Foodie Eats

Ingredients

  • 1 cup leeks slice, white and pale green parts only
  • 2 Tbsp. olive oil
  • 2 tsp. sea salt divided
  • 1 Tbsp. garlic minced
  • 2 cups gold potatoes roughly chopped
  • 2 cups baby carrots cut in half
  • 2 cup Roma tomatoes de-seeded, large diced
  • 2 cups green beans cut into 2-inch pieces
  • 1 bay leaf
  • 1/2 tsp. black pepper
  • 6 cups vegetable broth
  • 2 Tbsp. lemon juice
  • 2 Tbsp. parsley finely chopped
  • 5 oz. baby leafy greens baby spinach, baby kale, or Swiss charrd

Instructions

  1. Using sauté setting- add oil, leeks, and 1/4 teaspoon of salt to pot. Cook for 3-4 minutes, until leeks soften, but not brown. Stir frequently. Add garlic and continue cooking for one more minute.

  2. Add all remaining veggies (except leafy greens): potatoes, carrots, tomatoes, green beans – along with bay leaf, salt, and pepper. Add vegetable broth and give a good mix. Lock lid and cook for 5 minutes at high pressure.

  3. Once cook time is complete, quick-release pressure. Add lemon juice and parsley and mix well. 

  4. Finally, add leafy greens to pot and give a good mix to allow to wilt. Serve immediately.

Nutrition Facts
Instant Pot Vegetable Soup
Amount Per Serving
Calories 105 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 994mg 41%
Potassium 492mg 14%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 4g
Protein 2g 4%
Vitamin A 145.3%
Vitamin C 29.6%
Calcium 6.9%
Iron 16.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Entrée Gluten-Free Instant Pot Recipes Whole30

Instant Pot Paella with Cauliflower Rice

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! ★

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.

 

And as Always… Please Pin & Share the Love!

Instant Pot Paella image for Pinterest

 

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Gluten-Free Instant Pot Recipes Whole30

Stuffed Sweet Potatoes in the Instant Pot

stuffed sweet potatoes on white plate

Instant Pot Stuffed Sweet Potatoes

There’s something special about the combination of savory, salty flavors and sweet potatoes. That’s why we often combine them with salty flavors, like the Parmesan cheese in our sweet potato shepherd’s pie. And these dairy-free, gluten-free stuffed sweet potatoes are the perfect blend of savory and sweet.  Savory Italian sausage, leeks and garlic, and sweet apple cider and sweet potatoes, come together in a healthy dish that feels like comfort food. And, when made with Whole30 compliant sausage, this recipe is perfect for Whole30!

Here’s a link to our Whole30 compliant Homemade Italian Sausage!

 

More Whole30 recipes:

 

stuffed sweet potatoes on white plate

 

The Process

uncooked sweet potatoes on top of trivet in Instant Pot

Place trivet in pot, then pour in one cup of water. Then place 4 medium sweet potatoes on top of trivet. Lock lid and cook for 18 minutes at high pressure. Once cook time is complete, allow pressure to release naturally. Remove potatoes and trivet, set aside. Rinse out the bottom of the pot.

 

melted ghee in Instant Pot

Using sauté mode – add ghee to pot…

 

leeks in Instant Pot seasoned with salt and pepper

…along with leeks, 1/4 teaspoon of salt, and a dash of pepper.

 

leeks sautéing in Instant Pot

Sauté leeks for 3-4 minutes, stirring frequently, until slightly soft.

 

leeks in Instant Pot with garlic and vinegar

Add garlic and vinegar, cook for one minute.

 

raw baby spinach

Add spinach to pot and cook…

 

wilted baby spinach leaves

…until spinach is wilted.

 

sautéed spinach in blue bowl

Set spinach/leek mixture aside, along with liquid.

 

uncooked Italian sausage in Instant Pot

Continuing on sauté mode – Add sausage to pot…

 

browned Italian sausage in Instant Pot

…and cook until thoroughly browned, making sure to break up as much as possible.

 

browned Italian sausage with apple cider in Instant Pot

Add apple cider to pot and let simmer for 2-3 minutes.

 

two sweet potatoes cut in half

Meanwhile… carefully slice sweet potatoes in half.

 

two sweet potato halves with center scooped out

Gently scoop out about half of the flesh from each side of potatoes and season with salt.

 

browned Italian sausage and sweet potato flesh in Instant Pot

Add the scooped out potato flesh to sausage…

 

browned Italian sausage with sweet potatoes in Instant Pot

…and mix well.

 

browned Italian sausage with sweet potatoes and spinach in Instant Pot

Then add spinach/leek mixture to sausage/potato mixture and fold in until fully combined. Finally, evenly divide stuffing mix into all potato halves.

 

And this is the AMAZING Result…

stuffed sweet potatoes on white plate

 

More Sweet Potato Recipes:

 

★ Did you make these Stuffed Sweet Potatoes?

Please give it a star rating below! ★

Instant Pot Stuffed Sweet Potatoes

A healthy and flavorful meal in less than one hour, with a slightly sweet and super savory flavor.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 190 kcal
Author The Foodie Eats

Ingredients

  • 4 sweet potatoes
  • 1 Tbsp. ghee or olive oil
  • 1 cup sliced leeks white and pale green part only
  • 3/4 tsp. salt divided
  • 1/8 tsp. black pepper
  • 1 Tbsp. garlic minced
  • 1 Tbsp. apple cider vinegar
  • 8 oz. baby spinach
  • 1/2 lb. ground Italian sausage
  • 1/4 cup apple cider

Instructions

  1. Place trivet in pot, then pour in one cup of water. Then place 4 medium sweet potatoes on top of trivet. Lock lid and cook for 18 minutes at high pressure. Once cook time is complete, allow pressure to release naturally. Remove potatoes and trivet, set aside. Rinse out the bottom of the pot.

  2. Using sauté mode – add ghee to pot, along with leeks, 1/4 teaspoon of salt, and a dash of pepper. Sauté leeks for 3-4 minutes, stirring frequently, until slightly soft. Add garlic and vinegar, cook for one minute. Add spinach and 1/2 teaspoon of salt to pot and cook until spinach is wilted. Set spinach/leek mixture aside, along with liquid.

  3. Continuing on sauté mode – Add sausage to pot and cook until thoroughly browned, making sure to break up as much as possible. Add apple cider and liquid only from leek/spinach mixture to pot and let simmer for 2-3 minutes.

  4. Meanwhile… carefully slice sweet potatoes in half. Gently scoop out about half of the flesh from each side of potatoes. Add the scooped out potato flesh to sausage and mix well. Season each half with salt.

  5. Then add spinach/leek mixture to sausage/potato mixture and fold in until fully combined. Finally, evenly divide stuffing mix into all the potato halves.

Nutrition Facts
Instant Pot Stuffed Sweet Potatoes
Amount Per Serving
Calories 190 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 26mg 9%
Sodium 447mg 19%
Potassium 483mg 14%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 4g
Protein 6g 12%
Vitamin A 241.3%
Vitamin C 14.6%
Calcium 6.3%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

And as Always… Please Pin & Share the Love!

stuffed sweet potatoes image for Pinterest