[2017] Paleo Instant Pot Cookbook
Page 13
Put 1 cup water in your instant pot, add the trivet, add heat proof dish, cover and cook on High for 30 minutes.
Serve cold.
Enjoy!
Nutrition: calories 142, fat 3, fiber 1, carbs 3, protein 3
Great Pumpkin Dessert
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 10
Ingredients:
1 and ½ teaspoons baking powder
2 cups coconut flour
½ teaspoon baking soda
¼ teaspoon nutmeg, ground
1 teaspoons cinnamon powder
¼ teaspoon ginger, grated
1 tablespoon coconut oil, melted
1 egg white
1 tablespoon vanilla extract
1 cup pumpkin puree
2 tablespoons stevia
1 teaspoon lemon juice
1 cup water
Directions:
In a bowl, flour with baking powder, baking soda, cinnamon, ginger, nutmeg, oil, egg white, ghee, vanilla extract, pumpkin puree, stevia and lemon juice, stir well and transfer this to a greased cake pan.
Put the water in your instant pot, add trivet, add cake pan, cover and cook on High for 30 minutes.
Leave cake to cool down, slice and serve.
Enjoy!
Nutrition: calories 180, fat 3, fiber 2, carbs 3, protein 4
Paleo Instant Pot Breakfast Recipes
Eggplant Breakfast Spread
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 6
Ingredients:
4 tablespoons olive oil
2 pounds eggplants, peeled and roughly chopped
4 garlic cloves, minced
A pinch of salt and black pepper
1 cup water
¼ cup lemon juice
1 tablespoon sesame seeds paste
¼ cup black olives, pitted
A few sprigs thyme, chopped
A drizzle of olive oil
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add eggplant pieces, stir and sauté for 5 minutes
Add garlic, salt, pepper and the water, stir gently, cover and cook on High for 5 minutes.
Discard excess water, add sesame seeds paste, lemon juice and olives and blend using an immersion blender.
Transfer to a bowl, sprinkle chopped thyme, drizzle some oil and serve for a fancy breakfast.
Enjoy!
Nutrition: calories 163, fat 2, fiber 1, carbs 5, protein 7
Chicken Liver Breakfast Spread
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 8
Ingredients:
1 teaspoon olive oil
¾ pound chicken livers
1 yellow onion, chopped
¼ cup water
1 bay leaf
2 anchovies
1 tablespoons capers
1 tablespoon ghee
A pinch of salt and black pepper
Directions:
Put the olive oil in your instant pot, add onion, salt, pepper, chicken livers, water and the bay leaf, stir, cover and cook on High for 10 minutes.
Discard bay leaf, add anchovies, capers and the ghee and pulse everything using your immersion blender.
Add salt and pepper, blend again, divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 152, fat 4, fiber 2, carbs 5, protein 7
Mushroom Spread
Preparation time: 10 minutes
Cooking time: 14 minutes
Servings: 6
Ingredients:
1 ounce porcini mushrooms, dried
1 pound button mushrooms, sliced
1 cup hot water
1 tablespoon ghee
1 tablespoon olive oil
1 shallot, chopped
¼ cup cold water
A pinch of salt and pepper
1 bay leaf
Directions:
Put porcini mushrooms in a bowl, add 1 cup hot water and leave aside for now.
Set your instant pot on Sauté mode, add ghee and oil and heat it up.
Add shallot, stir and sauté for 2 minutes
Add porcini mushrooms and their liquid, fresh mushrooms, cold, salt, pepper and bay leaf, stir, cover and cook on High for 12 minutes,
Discard bay leaf and some of the liquid and blend mushrooms mix using an immersion blender.
Transfer to small bowls and serve as a breakfast spread.
Enjoy!
Breakfast Chia Pudding
Preparation time: 2 hours
Cooking time: 3 minutes
Servings: 4
Ingredients:
½ cup chia seeds
2 cups almond milk
¼ cup almonds
¼ cup coconut, shredded
4 teaspoons sugar
Directions:
Put chia seeds in your instant pot.
Add milk, almonds and coconut flakes, stir, cover and cook at High for 3 minutes.
Release the pressure quick, divide the pudding between bowls, top each with a teaspoon of sugar and serve.
Enjoy!
Nutrition: calories 130, fat 1, fiber 4, carbs 2, protein 14
Breakfast Sweet Potatoes
Preparation time: 5 minutes
Cooking time: 7 minutes
Servings: 2
Ingredients:
4 sweet potatoes
2 teaspoons Italian seasoning
1 tablespoon bacon fat
1 cup chives, chopped for serving.
Water
Salt and pepper to the taste
Directions:
Put potatoes in your instant pot, add water to cover them, cover the pot and cook at High for 10 minutes.
Release the pressure naturally, transfer potatoes to a working surface and leave them to cool down.
Peel potatoes, transfer them to a bowl and mash them a bit with a fork.
Set your instant pot on sauté mode, add bacon fat and heat up.
Add potatoes, seasoning, salt and pepper to the taste, stir, cover the pot and cook at High for 1 minute.
Release the pressure quickly, stir potatoes again, divide them between plates and serve with chives sprinkled on top.
Enjoy!
Nutrition: calories 90, fat 3, fiber 1, carbs 6, protein 7
Delicious Korean Eggs
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 1
Ingredients:
1 and 1/3 cup water
1 egg
A pinch of garlic powder
A pinch of sea salt and black pepper
A pinch of sesame seeds
1 teaspoon scallions, chopped
Directions:
Crack the egg into a bowl, add 1/3 cup water and whisk well.
Strain this into a heat proof bowl, add garlic powder, salt, pepper, scallions and sesame seeds and whisk again.
Put 1 cup water in your instant pot, add the steamer basket and place the bowl with the egg mixture inside.
Cover, cook on High for 5 minutes.
Transfer to a plate and serve.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 2, protein 4
Great French Eggs
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
1 yellow onion, chopped
6 eggs
1 cup bacon, cooked and crumbled
1 cup kale, chopped
1 teaspoon herbs de Provence
1 cup water
A pinch of sea salt and black pepper
Directions:
In a bowl, mix eggs with onion, kale, bacon, salt, pepper and herbs, whisk really well and pour into a heat proof dish.
Put the water in your instant pot, add the steamer baske
t and put the dish with the eggs inside.
Cover, cook on High for 20 minutes, leave aside to cool down a bit, divide among plates and serve.
Enjoy!
Nutrition: calories 132, fat 3, fiber 1, carbs 4, protein 7
Different Eggs Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients:
2 tablespoons olive oil
1 cup water
1 cup sweet potatoes, cubed
2 eggs
1 jalapeno pepper, chopped
½ cup yellow onion, chopped
1 tablespoon cilantro, chopped
A pinch of salt and black pepper
Directions:
Put 1 cup water in your instant pot, add the steamer basket, place cubed potatoes inside, cover, cook on High for 3 minutes and transfer to a bowl.
Take the steamer basket out, clean instant pot, add the oil and set the pot on Sauté mode.
Add onion, jalapeno and return potato cubes, stir and sauté for a couple of minutes.
Crack eggs, season with a pinch of salt, black pepper and sprinkle cilantro.
Stir gently, cover and cook on High for 2 minutes.
Divide this breakfast mix between plates and serve.
Enjoy!
Nutrition: calories 142, fat 2, fiber 1, carbs 3, protein 6
Delicious Breakfast Casserole
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
1 and 1/3 cups leek, chopped
2 tablespoons coconut oil
2 teaspoons garlic, minced
8 eggs
1 cup kale, chopped
2/3 cup sweet potato, grated
1 and ½ cups sausage, cooked and sliced
1 and ½ cups water
Directions:
Set your instant pot on sauté mode, add oil and heat it up.
Add kale, leeks and garlic, stir, cook for 3 minutes, transfer to a bowl and clean the pot.
Meanwhile, in a bowl, mix eggs with sausage, sautéed veggies and sweet potato, whisk really well and pour into a heat proof dish.
Add the water to your instant pot, add the steamer basket, place the dish with the eggs mix inside, cover and cook on Manual for 25 minutes.
Divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 254, fat 4, fiber 1, carbs 4, protein 20
Hearty Breakfast
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
3 pounds pork roast, boneless
2 teaspoons cumin, ground
1 teaspoon red pepper flakes, crushed
A pinch of sea salt and black pepper
1 teaspoon oregano, dried
Juice from 1 orange
Orange peel from 1 orange, grated
6 garlic cloves, minced
1 yellow onion, chopped
1 bay leaf
1 tablespoon avocado oil
2 teaspoons cilantro, chopped
1 butter lettuce head, torn
2 radishes, sliced
2 avocados, pitted, peeled and sliced
1 cup Paleo salsa
2 jalapenos, chopped
3 limes, quartered
Directions:
Put roast in your instant pot.
Add cumin, pepper flakes, salt, pepper, oregano, orange juice, orange peel, garlic, yellow onion, bay leaf and oil and rub roast well.
Cover instant pot and cook on High for 20 minutes.
Transfer roast to a cutting board, leave aside to cool down a bit, shred and divide among plates.
Also divide lettuce leaves, radishes, avocado slices, jalapenos and lime wedges.
Sprinkle cilantro, divide salsa on top and serve for breakfast.
Enjoy!
Nutrition: calories 275, fat 4, fiber 1, carbs 5, protein 14
Great Egg Casserole
Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:
32 ounces sweet potatoes, cubed
1 cup coconut milk
2 cups ham, chopped
1 yellow onion, chopped
12 eggs
A pinch of salt and black pepper
Cooking spray
Directions:
In a bowl, mix eggs with salt, pepper, onion, ham, sweet potatoes and milk and whisk well.
Spray your instant pot with some cooking spray, add eggs mix, cover and cook on Low for 3 hours.
Divide among plates and serve hot.
Enjoy!
Nutrition: calories 253, fat 3, fiber 1, carbs 5, protein 12
Breakfast Quiche
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
1 cup water
6 eggs, whisked
A pinch of black pepper
½ cup coconut milk
4 bacon slices, cooked and crumbled
1 cup sausage, cooked and ground
½ cup ham, chopped
2 green onions, chopped
Directions:
Put the water in your instant pot and add the steamer basket inside.
Put bacon, sausage and ham in a bowl, mix and spread on the bottom of a quiche dish.
In a bowl, mix eggs with black pepper, coconut milk and green onions and whisk well.
Pour this over meat, spread, place inside the pot, cover and cook on High for 30 minutes.
Slice, divide among plates and serve.
Enjoy!
Nutrition: calories 243, fat 3, fiber 1, carbs 6, protein 12
Wonderful Frittata
Preparation time: 10 minutes
Cooking time: 18 minutes
Servings: 4
Ingredients:
4 ounces sweet potatoes, cut into medium fries
6 eggs
A pinch of sea salt and black pepper
1 tablespoon olive oil
¼ cup scallions, chopped
1 garlic clove, minced
¼ cup coconut milk
1 teaspoon Paleo tomato paste
1 and ½ cups water
1 green bell pepper, chopped
Directions:
Grease a heat proof dish with the oil and spread sweet potato fries on the bottom.
In a bowl, mix eggs with salt, pepper, scallions, garlic and bell pepper and whisk well.
In another bowl, mix coconut milk with tomato paste and stir.
Pour this over eggs mix, stir well and spread everything on top of sweet potato fries.
Put the water in your instant pot, add the steamer basket inside and place the eggs mix in the basket.
Cover, cook on High for 18 minutes, slice, divide among plates and serve hot.
Enjoy!
Nutrition: calories 153, fat 7, fiber 2, carbs 5, protein 15
Pumpkin and Apple Butter
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 8
Ingredients:
3 apples, peeled, cored and chopped
30 ounces pumpkin puree
1 tablespoon pumpkin pie spice
1 cup honey
12 ounces apple cider
Directions:
Put pumpkin puree in your instant pot.
Add apples, pumpkin pie spice, cider and honey, stir well, cover and cook on High for 10 minutes.
Divide into jars, seal them and serve for breakfast when ever you want.
Enjoy!
Nutrition: calories 100, fat 3, fiber 1, carbs 4, protein 6
Breakfast Spinach Delight
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
1 pound musta
rd leaves
1 pound spinach, torn
2 tablespoons olive oil
A small ginger piece, grated
2 yellow onions, chopped
4 garlic cloves, minced
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon garam masala
A pinch of cayenne pepper
½ teaspoon turmeric
A pinch of black pepper
A pinch of fenugreek leaves, dried
Directions:
Set your instant pot on Sauté mode, add oil and heat it up.
Add onion, garlic, ginger, coriander, cumin, garam masala, turmeric, cayenne pepper, black pepper and fenugreek, stir and cook for 5 minutes.
Add spinach and mustard leaves, stir gently, cover and cook on High for 15 minutes.
Divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 200, fat 3, fiber 2, carbs 5, protein 7