½ cup beef stock
2 poblano peppers, chopped
1 cup kale, chopped
8 mushrooms, chopped
½ cup cilantro, chopped
1 avocado, peeled, pitted and chopped
4 eggs
Directions:
Set your instant pot on sauté mode, add chorizo and bacon, stir and cook for 2 minutes.
Add garlic, onion and poblano peppers, stir and cook for 2 minutes more.
Add kale, mushrooms and stock, stir, make 4 holes in this mix, crack an egg in each, cover pot and cook on High for 4 minutes.
Divide this between plates, add avocado and cilantro on top and serve for breakfast.
Enjoy!
Nutrition: calories 160, fat 5, fiber 3, carbs 5, protein 7
Delicious Vanilla and Espresso Oatmeal
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 cup coconut milk
1 cup coconut flakes
2 cups water
2 tablespoons stevia
1 teaspoon espresso powder
2 teaspoons vanilla extract
Grated dark and bitter chocolate for serving
Directions:
In your instant pot, mix coconut flakes with water, stevia, milk and espresso powder, stir, cover and cook on High for 10 minutes.
Add vanilla extract, stir, divide into bowls and serve with grated chocolate on top.
Enjoy!
Nutrition: calories 172, fat 2, fiber 4, carbs 7, protein 8
Coconut and Pomegranate Oatmeal
Preparation time: 5 minutes
Cooking time: 2 minutes
Servings: 2
Ingredients:
1 cup coconut, shredded
1 cup water
¾ cup pomegranate juice
Seeds from 1 pomegranate
Directions:
In your instant pot, mix coconut with water and pomegranate juice, stir, cover and cook on High for 2 minutes.
Add pomegranate seeds, stir oatmeal, divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 183, fat 3, fiber 6, carbs 9, protein 6
Cauliflower Rice Bowl
Preparation time: 5 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
1 cup cauliflower, riced
½ cup coconut chips
1 cup coconut milk
3 tablespoons stevia
¼ cup raisins
¼ cup almonds, chopped
A pinch of cinnamon powder
Directions:
In your instant pot, mix cauliflower rice with coconut, coconut milk, stevia, raisins, almonds and cinnamon, stir, cover and cook on High for 7 minutes.
Divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 172, fat 2, fiber 3, carbs 7, protein 10
Conclusion
The Ketogenic diet can really change your life! It will transform you into a healthy and happy person! It’s one of the best diets ever! The best thing about this amazing lifestyle is that you don’t have to make drastic changes. You only have to respect some simple rules and everything will be ok.
The purpose of this amazing cookbook you’ve discovered is to help you make the most delicious Ketogenic recipes ever using one of the most popular kitchen appliances: instant pots.
All the recipes are so easy to make at home and professionals in the field have tested them all.
So, what are you waiting for?
Get your instant pot and start your Ketogenic diet today!
Copyright 2017 by Vincent Brian All rights reserved.
All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder.
Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.
Paleo Instant Pot Cookbook
Introduction
You can start a new life today! You can forget about everything you lived before and you can transform into a new person!
Don’t worry! You don’t need to make significant changes in your life! You don’t need to try some magical pills or treatments! You just need to start living healthier!
You only need to adopt a new lifestyle!
We are here to help you make this transformation! We are here to help you become a happier person!
You might be asking yourself how can we help you in this case.
Well, the answer is so simple: you just have to start a Paleo diet!
This wonderful and special diet will soon show you all its benefits: your overall health will improve, your skin will glow and you will be able to lose those extra pounds that bother you so much!
This might sound too good to be true but we can assure you that everything is so simple and real!
A Paleo diet is easy to follow as long as you follow some simple rules.
First of all, you have to forget about processed foods or artificial ingredients.
You have to stop eating products that contain added sugars and salt.
Also, you are not allowed to eat any dairy foods, vegetable oils, beans, legumes and alcohol.
Instead, you can consume a lot of veggies, fruits, organic meats, seafood and fish, nuts and healthy oils.
Now that you know what you are allowed to eat during a Paleo diet, it’s time to discover some wonderful Paleo recipes!
This is when things get even better!
We prepared something really special and unique for you! It’s not your average Paleo cookbook!
It’s a unique one that presents to you the best Paleo dishes made in your instant pot!
All these recipes you are about to discover are easy to make at home and they are full of great tastes and flavors!
So, what do you think?
Are you interested in a Paleo diet?
If you are determined to start a Paleo lifestyle, then you must really get your hands on this great cookbook as well!
We guarantee it’s the best choice you’ll ever make!
Paleo Instant Pot Main Dish Recipes
Butternut And Chard Soup
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
1 tablespoon olive oil
1 yellow onion, chopped
3 big carrots, chopped
3 celery stalks, chopped
4 thyme sprigs
8 cups chicken stock
A pinch of salt and pepper
1 teaspoon rosemary, chopped
4 cups Swiss chard leaves, chopped
2 cups butternut squash, peeled and cubed
4 garlic cloves, minced
1 cup coconut cream
Directions:
Set your instant pot on sauté mode, add the oil, heat it up, add carrots, onion and celery, stir and sauté for a couple of minutes.
Add thyme spring, chicken stock, salt, pepper, butternut squash, garlic and rosemary, stir, cover and cook on High for 18 minutes.
Discard thyme, add Swiss chard and coconut cream, stir, set on sauté mode for a couple more minutes, ladle into bowls and serve.
Enjoy!
Nutrition: calories 210, fat 3, fiber 1, carbs 5, protein 8
Tender Pork Chops
Preparation time:
10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
4 pork chops, boneless
1 cup water
2 tablespoons olive oil
10 ounces Paleo cream of mushroom soup
1 cup coconut cream
A pinch of sea salt and black pepper
A handful parsley, chopped
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add pork chops, salt and pepper and brown them for a few minutes.
Add water, stir, cover and cook on High for 10 minutes.
Transfer pork chops to a platter and leave aside.
Set the pot on Simmer mode, heat up the cooking liquid, add mushroom soup, stir, cook for 2 minutes and take off heat.
Add parsley and coconut cream and stir.
Divide pork chops on plates, drizzle the sauce all over and serve.
Enjoy!
Nutrition: calories 244, fat 8, fiber 1, carbs 7, protein 22
Asian Style Salmon
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings: 2
Ingredients:
2 salmon fillets, boneless
1 cup water
A pinch of sea salt and black pepper
2 tablespoons coconut aminos
2 tablespoons maple syrup
16 ounces broccoli and cauliflower florets
2 tablespoons lemon juice
1 teaspoon sesame seeds
Directions:
Put the cauliflower, broccoli florets and salmon in a heat proof dish.
In a bowl, mix maple syrup with aminos and lemon juice and whisk well.
Pour this over salmon and veggies, season with black pepper to the taste and sprinkle sesame seeds on top.
Put the water in your instant pot, add the steamer basket, add the dish with the salmon and veggies, cover and cook on High for 4 minutes.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 180, fat 4, fiber 2, carbs 6, protein 5
Creamy Soup
Preparation time: 6 minutes
Cooking time: 15 minutes
Servings: 8
Ingredients:
6 bacon slices, cooked and chopped
1 pound chicken sausage, ground and cooked
1 tablespoon ghee, melted
1 cup yellow onion, chopped
2 garlic cloves, minced
14 ounces chicken stock
A pinch of sea salt and black pepper
A pinch of red pepper flakes
3 sweet potatoes, chopped
2 tablespoons arrowroot powder
12 ounces coconut milk
2 cups spinach, chopped
Directions:
Put the ghee, onion, garlic, stock, salt, pepper, red pepper flakes and sausage in your instant pot, stir, cover and cook on High for 10 minutes.
In a bowl, mix arrowroot powder with coconut milk, whisk and add to the soup.
Add spinach, stir, cover and cook on High for 3 minutes more.
Add bacon, stir, ladle into bowls and serve.
Enjoy!
Nutrition: calories 184, fat 3, fiber 3, carbs 6, protein 8
Easy Tomato Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
35 oz tomatoes, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons thyme, chopped
1 tablespoon ghee, melted
1 cup veggie stock
½ cup coconut cream
A pinch of sea salt and black pepper
Directions:
Set your instant pot on Sauté mode, add the oil and the ghee and heat up.
Add onion and garlic, stir and sauté for 3 minutes.
Add tomatoes, thyme, stock, salt and pepper, stir, cover and cook on High for 12 minutes.
Add cream, stir, ladle into bowls and serve.
Enjoy!
Nutrition: calories 200, fat 1, fiber 3, carbs 5, protein 7
Carrot And Ginger Soup
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
2 and ½ pounds carrots, chopped
2 tablespoons ginger, grated
2 tablespoons olive oil
2 garlic cloves, minced
1 cup yellow onion, chopped
4 cups veggie stock
4 ounces coconut milk
1 cup water
3 tablespoons ghee, melted
Salt and pepper to the taste
Directions:
Put carrots, ginger, olive oil, onion, garlic, veggie stock, water, milk, ghee, salt and pepper in your instant pot, stir, cover and cook on High for 20 minutes.
Blend soup using an immersion blender, stir, ladle into bowls and serve.
Enjoy!
Nutrition: calories 178, fat 4, fiber 2, carbs 3, protein 5
Red Peppers Soup
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
6 red bell peppers, sliced
2 red onions, chopped
2 garlic cloves, minced
4 plum tomatoes, sliced
1 sweet potato, chopped
6 cups chicken stock
2 tablespoons olive oil
A pinch of sea salt and black pepper
Directions:
Set your instant pot on Sauté mode, add the oil and heat it up.
Add red peppers, garlic and onion, stir and sauté for 3 minutes
Add tomatoes, chicken stock and sweet potato, stir, cover and cook on High for 13 minutes more.
Add a pinch of salt and black pepper, stir, ladle into bowls and serve.
Enjoy!
Nutrition: calories 193, fat 3, fiber 1, carbs 5, protein 7
Delicious Fish Stew
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 8
Ingredients:
14 ounces chicken stock
4 sweet potatoes, cubed
3 carrots, chopped
1 yellow onion, chopped
2 garlic cloves, minced
¼ cup parsley, chopped
1 bay leaf
¼ teaspoon saffron powder
1 pound halibut, boneless and cubed
1 red bell pepper, chopped
Directions:
Put the chicken stock in your instant pot, add sweet potatoes, carrots, onion, garlic, saffron, parsley and bay leaf, stir, cover and cook on High for 4 minutes
Add fish and red bell pepper, cover and cook on High for 6 minutes more.
Discard bay leaf, divide fish stew between plates and serve.
Enjoy!
Nutrition: calories 200, fat 3, fiber 1, carbs 5, protein 6
Chicken Stew
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
3 sweet potatoes, cubed
1 yellow onion, cut into medium chunks
1 whole chicken, cut into 8 pieces
2 bay leaves
1 cup water
4 tomatoes, cut into medium chunks
A pinch of sea salt and pepper
Directions:
Put chicken pieces in your instant pot, add sweet potatoes, onions, tomatoes, bay leaves, water, salt and pepper, stir, cover and cook on High for 20 minutes.
Divide among plates and serve hot.
Enjoy!
Nutrition: calories 200, fat 2, fiber 1, carbs 5, protein 8
Veggie Stew
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
1 eggplant, chopped
1 zucchini, chopped
1 yellow squash, peeled and cubed
1 red bell pepper, chopped
1 and ½ cups tomatoes, chopped
1 yellow onion, chopped
1 bay leaf
1 cup water
3 garlic cloves, minced
3 tablespoons olive oil
2 tablespoons thyme, chopped
2 tablespoons parsley, chopped
½ cup basil, chopped
A pinch of salt and black pepper
Directions:
Set your instant pot on Sauté mode, add oil and heat it up.
Add onion, garlic, eggplant, zucchini, yellow squash, bell pepper, tomatoes and bay leaf, stir and sauté for a couple of minutes.
Add thyme, basil, parsley, salt, pepper and the water, stir, cover and cook on High for 10 minutes.
Divide among plates and serve hot.
[2017] 500 Instant Pot Recipes Page 16