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

Posted on January 16, 2019
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! ★

chicken stew in white bowl with yellow napkin
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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 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
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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 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.

 

And as Always… Please Pin & Share the Love!

Instant Pot Paella image for Pinterest

 

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

Stuffed Sweet Potatoes in the Instant Pot

Posted on January 3, 2019
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! ★

stuffed sweet potatoes on white plate
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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!

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Recipes Whole30

Homemade Italian Sausage – Whole30 Compliant

Posted on January 2, 2019
uncooked Italian sausage on glass plate

Homemade Italian Sausage – Whole30 Compliant

When you really want to know what’s in your food, the only real answer is to make it yourself. And that pretty much the way of life when following a plan like Whole30. Well, we are currently in a round of the plan so we’ll be documenting and sharing what we’re eating to hopefully help others. The good thing about it is this… No matter if you’re doing Whole30 or not, this homemade Italian sausage is delicious at any time! It’s not sweet at all and has a medium spice level.

 

The Process

ground pork in glass bowl

Place lean ground pork in large glass bowl.

 

ground pork with red wine vinegar in glass bowl

Pour red wine vinegar over meat…

 

ground pork covered in spices in glass bowl

…then add all spices. Using your hands, mix together very well until spices are evenly distributed. Seal in an airtight container and refrigerate for at least 8 hours.

 

And this is the AMAZING Result…

uncooked Italian sausage on glass plate

 

And as Always… Please Pin & Share the Love!

Italian sausage image for Pinterest

 

More Sausage Recipes:

Instant Pot Italian Sausage Soup with Turnips and Butternut Squash

Instant Pot Sausage, Potato, and Kale Soup

Instant Pot Frittata with Sausage, Mushrooms, and Feta

 

★ Did you make this Homemade Italian Sausage?

Please give it a star rating below! ★

uncooked Italian sausage on glass plate
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Homemade Italian Sausage

Course Main Course
Cuisine Italian
Keyword sausage, whole30
Prep Time 15 minutes
Chill Time 8 hours
Total Time 15 minutes
Servings 8
Calories 321 kcal
Author The Foodie Eats

Ingredients

  • 2 lbs. lean ground pork
  • 2 Tbsp. red wine vinegar
  • 2 tsp. sea salt
  • 2 tsp. black pepper
  • 2 tsp. dried parsley
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried basil
  • 1 tsp. paprika
  • 1 tsp. red pepper flakes
  • 1/2 tsp. fennel seeds

Instructions

  1. Place lean ground pork in large glass bowl. Pour red wine vinegar over meat, then add all spices. Using your hands, mix together very well until spices are evenly distributed. 

  2. Seal in an airtight container and refrigerate for at least 8 hours.

Nutrition Facts
Homemade Italian Sausage
Amount Per Serving
Calories 321 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 81mg 27%
Sodium 560mg 23%
Potassium 465mg 13%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 20g 40%
Vitamin A 10.7%
Vitamin C 3.2%
Calcium 7.5%
Iron 16.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Gluten-Free Instant Pot Recipes Soup Whole30

Italian Sausage Soup with Turnips and Butternut Squash for Instant Pot

Posted on December 29, 2018
Italian sausage soup in brown bowl with spoon

Instant Pot Italian Sausage Soup

with Turnip Greens and Butternut Squash

I cook a lot. I mean a LOT!! And every now and then, something completely catches me off guard. I knew I wanted to develop a soup recipe that tasted really good, but it also needed to be Whole30 compliant since we’re starting a round in a few days. Well, I was totally blown away at how delicious this Italian sausage soup turned out. Seriously blown away!

While eating my third bowl, in one sitting, I figured out why. It was hitting all of my favorite palette points. It’s very savory, slightly spicy (if you use a spicy sausage), and slightly sweet (because of the apple cider). It’s a special soup.

 

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

 

Italian sausage soup in brown bowl with Instant Pot in background

 

The Process

sliced leeks in Instant Pot

Using sauté setting – add leeks, oil, and 1/4 teaspoon of salt. Cook for 3-4 minutes, until leeks soften (but not brown), stirring frequently.

 

sliced leeks and minced garlic in Instant Pot

Add garlic and vinegar and continue sautéing for one minute.

 

sliced leaks cooking in apple cider

Add apple cider…

 

uncooked turnip greens in Instant Pot

…and turnip greens. Cook for 2-3 minutes, stirring constantly…

 

cooked turnip greens in Instant Pot

…until greens wilt.

 

cooked turnip greens in brown bowl

Transfer greens and leek mixture to a bowl (including liquid) and set aside.

 

uncooked Italian sausage in Instant Pot

Continuing on the sauté setting – add sausage to pot…

 

browned Italian sausage in Instant Pot

…and brown thoroughly, making sure to break up the meat as much as possible.

 

chopped turnip roots and butternut squash in Instant Pot

Once sausage is brown, add butternut squash, turnip roots, and 1 1/2 teaspoons of salt to pot.

 

butternut squash, turnip roots, and Italian sausage in chicken broth

Add chicken broth and mix well. Lock lid and cook at high pressure for 3 minutes.

 

butternut squash, turnip roots, and Italian sausage in chicken broth

Once cook time is complete, quick-release pressure.

 

sautéed turnip greens on top of butternut squash, turnip roots, and Italian sausage in chicken broth

Pour greens and leek mix back into pot and…

 

sautéed turnip greens, butternut squash, turnip roots, and Italian sausage in chicken broth

…mix well.

 

And this is the AMAZING Result…

Italian sausage soup in Instant Pot with ladle

 

And as Always… Please Pin & Share the Love!

Italian sausage soup image for Pinterest

 

More Whole30 Recipes:

★ Did you make this Italian Sausage Soup?

Please give it a star rating below! ★

Italian sausage soup in Instant Pot with ladle
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Instant Pot Italian Sausage Soup with Turnip Greens and Butternut Squash

This soup hits all the best flavor points: it's savory, slightly spicy, and slightly sweet. Easily made Whole30 compliant.

Course Soup
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 357 kcal
Author The Foodie Eats

Ingredients

  • 1 Tbsp. ghee or clarified butter
  • leeks
  • 1 3/4 tsp. sea salt divided
  • 1/4 tsp. black pepper
  • garlic
  • 2 Tbsp. apple cider vinegar
  • 2 cups apple cider
  • 1 lb. turnip greens chopped
  • 1 lb. Italian sausage
  • 2.5 lbs. butternut squash 3/4" cubes
  • 4 cups chicken broth
  • 1 lb. turnip roots peeled, cut into 1/2" cubes

Instructions

  1. Using sauté setting – add ghee, leeks, and 1/4 teaspoon of salt. Cook for 3-4 minutes, until leeks soften (but not brown), stirring frequently. Add garlic and vinegar and continue sautéing for one minute.

  2. Add apple cider and turnip greens. Cook for 2-3 minutes, stirring constantly until greens wilt. Transfer greens and leek mixture to a bowl (including liquid) and set aside.

  3. Continuing on the sauté setting – add sausage to pot and brown thoroughly, making sure to break up the meat as much as possible. 

  4. Once sausage is brown, add butternut squash, turnip roots, and 1 1/2 teaspoons of salt to pot. Add chicken broth and mix well. 

  5. Lock lid and cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure.

  6. Pour greens and leek mix back into pot and mix well.

Nutrition Facts
Instant Pot Italian Sausage Soup with Turnip Greens and Butternut Squash
Amount Per Serving
Calories 357 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 7g 35%
Cholesterol 47mg 16%
Sodium 757mg 32%
Potassium 1079mg 31%
Total Carbohydrates 32g 11%
Dietary Fiber 5g 20%
Sugars 11g
Protein 13g 26%
Vitamin A 432.7%
Vitamin C 93.8%
Calcium 21.2%
Iron 15.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Gluten-Free How To Instant Pot Recipes Whole30

Instant Pot Ghee

Posted on December 18, 2018
Liquid ghee with Kerrygold butter in background

Instant Pot Ghee

We’re planning on starting a round of Whole30 in just a few weeks. And in doing some research and planning for the VERY restrictive menu, I came to the conclusion that making my own ghee was an absolute necessity – mainly because store-bought ghee is ridiculously expensive. But when I realized that ghee can be used just like other oils that can be heated to higher temperatures than butter, I was really curious why that was. So I did a TON of research. And this Instant Pot ghee recipe is the result of all that knowledge.

Currently, my favorite thing to cook with ghee is pan-fried eggs! You know how, when using butter, the eggs can seem to burn rather quickly? Well, I learned that’s because it’s the milk solids that are burning, not the eggs themselves. So now, after making ghee (which removes the solids), I can have perfect eggs with crispy edges that are not burned. I know, it seems silly… but it really made me happy! 

 

Ghee in mason jar with spoon

 

There’s a difference between ghee and clarified butter?

(Yes! So please stop saying it’s the same thing!)

Let’s first talk about the different parts of butter. Butter has four parts: milk fat, water, protein, and milk solids (which include lactose). When heated, the water and solids sink to the bottom, the protein floats to the top, and the fat remains in the middle. That is the good stuff! That is what we want to get from this purification process.

When making clarified butter, you heat the butter until the four parts separate. Then you skim the proteins on top and discard. The next layer is what you want. You can either ladle out the middle layer of butter fat or pour it off, making sure to leave behind all the solids at the bottom. This is the type of butter you might get when you order crab legs.

For ghee, you basically just take clarified butter to the next level. You boil the butter until two things happen: the water evaporates and the milk solids caramelize. By caramelizing the milk solids, the butter fat layer takes on a nutty flavor that has WAY more flavor than clarified butter. So while this Instant Pot ghee is a type of clarified butter, it kinda bothers me when people label it that way because it is SO MUCH MORE.

 

The Process

Unmelted Kerrygold butter in Instant Pot

Place butter in pot and turn on “keep warm” setting.

 

Kerrygold butter melting in Instant Pot

Gently stir butter while it melts completely. With refrigerator cold butter, it will take about 10 minutes.

 

Melted Kerrygold butter in Instant Pot

Once butter is melted completely, switch to sauté setting.

 

Boiling butter in Instant Pot

Once butter begins to boil, stir well every minute or two.

 

Boiling butter in Instant Pot

When stirring, you want to be sure to scrape the bottom of the pot so that all the milk solids that settle will cook even. You will begin to feel them the longer the butter cooks. You also want to watch the color of the surface – the “foam” (which are the proteins). The goal is to get that to a light golden color, NOT BROWN. If you see brown, you’ve probably burned the milk solids and charred the taste of the ghee.

 

Overcooked butter in Instant Pot

This is an example of butter that has cooked too long.

 
Boiling butter in Instant Pot

Once you see the light golden color (after about 12-13 minutes), turn off the power and allow to continue cooking with the residual heat.

 

Ghee cooling in Instant Pot

After 10 minutes with the power off, the ghee is ready. The milk solids at the bottom of the pot should be a medium brown color, not too dark.

 
Fine mesh strainer in mixing bowl

Place a fine mesh strainer over a mixing bowl…

 

Cheesecloth in fine mesh strainer

…then line the strainer with cheesecloth.

 

pouring ghee through cheesecloth

Pour the ghee through the cheesecloth.

 

Cooked milk solids in cheesecloth

All the milk solids will be captured by the cheesecloth.

 

Milk solids in Instant Pot after cooking ghee

Here’s a look at what the milk solids look like in the bottom of the pot after pouring out the ghee.

 

And this is the AMAZING Result…

Liquid ghee with Kerrygold butter in background

 

★ Did you make this Instant Pot Ghee?

Please give it a star rating below! ★

Liquid ghee with Kerrygold butter in background
5 from 1 vote
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Instant Pot Ghee

Clarified butter taken to the next level with a nutty flavor. And all the guesswork taken out with the convenience of an Instant Pot.

Course Instant Pot
Cuisine Whole30
Cook Time 30 minutes
Total Time 30 minutes
Servings 60 tablespoons
Calories 108 kcal
Author The Foodie Eats

Ingredients

  • 32 oz. unsalted butter high quality

Instructions

  1. Place butter in pot and turn on “keep warm” setting. Gently stir butter while it melts completely. With refrigerator cold butter, it will take about 10 minutes.

  2. Once butter is melted completely, switch to sauté setting. After butter begins to boil, stir well every minute or two.

  3. When stirring, you want to be sure to scrape the bottom of the pot so that all the milk solids that settle will cook even. You will begin to feel them the longer the butter cooks. You also want to watch the color of the surface - the "foam" (which are the proteins). The goal is to get that to a light golden color, NOT BROWN. If you see brown, you've probably burned the milk solids and charred the taste of the ghee.

  4. Once you see the light golden color (after about 12-13 minutes), turn off the power and allow to continue cooking with the residual heat.

  5. After 10 minutes with the power off, the ghee is ready. The milk solids at the bottom of the pot should be a medium brown color, not too dark.

  6. Place a fine mesh strainer over a mixing bowl, then line the strainer with cheesecloth. Pour the ghee through the cheesecloth. 

  7. Then transfer the ghee to an airtight container. Allow to cool completely uncovered. Then cover and store away from sunlight or heat. I recommend just putting it in the fridge and it will last for up to 6 months. Some people store at room temperature, but I don't. Just because I don't want to lose it.

Recipe Notes

I HIGHLY recommend Kerrygold butter. The cows are grassfed and it's pretty much the highest quality butter you can get everywhere.

Nutrition Facts
Instant Pot Ghee
Amount Per Serving
Calories 108 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 32mg 11%
Sodium 1mg 0%
Potassium 3mg 0%
Vitamin A 7.6%
Calcium 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Ghee image for Pinterest