In a large bowl, mix onion with tomatoes, okra, zucchini, bell pepper, mushrooms, basil, thyme, black pepper, oil and vinegar and toss well.
Transfer to your instant pot, add 1 cup water, cover and cook on High for 10 minutes.
Divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 120, fat 2, fiber 2, carbs 3, protein 6
Special Breakfast Butter
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 12
Ingredients:
5 cups blueberries puree
2 teaspoons cinnamon powder
Zest from 1 lemon
1 cup coconut sugar
½ teaspoon nutmeg, ground
¼ teaspoon ginger, ground
Directions:
Put blueberries puree in your instant pot, cover and cook on High for 3 minutes.
Add coconut sugar, ginger, nutmeg and lemon zest, stir, cover and cook on High for 3 minutes more.
Stir, transfer to jars, cover and serve for breakfast.
Enjoy!
Nutrition: calories 123, fat 2, fiber 3, carbs 3, protein 4
Zucchini And Carrots Delightful Breakfast
Preparation time: 10 minutes
Cooking time: 4
Servings: 4
Ingredients:
1 and ½ cups almond milk
A pinch of nutmeg, ground
1 small zucchini, grated
1 carrot, grated
A pinch of cloves, ground
2 tablespoons agave nectar
½ teaspoon cinnamon powder
¼ cup pecans, chopped
Directions:
Put the milk, zucchini, carrots, nutmeg, cloves, cinnamon and agave nectar in your instant pot, cover and cook on High for 4 minutes.
Add pecans, stir gently, divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 5, protein 5
Bacon and Sweet Potatoes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
½ cup orange juice
4 bacon slices, cooked and crumbled
4 pounds sweet potatoes, sliced
3 tablespoons agave nectar
½ teaspoon thyme, dried
½ teaspoon sage, crushed
A pinch of sea salt and black pepper
2 tablespoons olive oil
Directions:
Put sweet potato slices, orange juice, agave nectar, thyme, sage, sea salt, black pepper, olive oil and bacon in your instant pot, cover and cook on High for 10 minutes.
Transfer to plates and serve for breakfast.
Enjoy!
Nutrition: calories 159, fat 4, fiber 4, carbs 5, protein 4
Acorn Squash Breakfast Surprise
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
¼ cup raisins
¼ teaspoon cinnamon powder
14 ounces cranberry sauce, unsweetened
2 acorn squash, peeled and cut into medium chunks
A pinch of sea salt
Black pepper to the taste
Directions:
In your instant pot, mix squash pieces with sauce, raisins, cinnamon, salt and pepper, stir, cover and cook on High for 7 minutes
Divide into medium bowls and serve for breakfast.
Enjoy!
Nutrition: calories 160, fat 3, fiber 2, carbs 7, protein 5
Tasty Zucchini And Squash
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 6
Ingredients:
2 cups zucchinis, sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
Black pepper to the taste
2 cups yellow squash, peeled and cut into wedges
1 teaspoon garlic powder
A pinch of sea salt
Directions:
Set your instant pot on sauté mode, add the oil and heat it up.
Add squash and zucchinis, stir and sauté for 3 minutes.
Add seasoning, garlic powder, salt and black pepper, toss, cover and cook on High for 7 minutes.
Divide among plates and serve as a quick breakfast.
Enjoy!
Nutrition: calories 132, fat 2, fiber 4, carbs 3, protein 4
Breakfast Balls
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 8
Ingredients:
2 eggs
1 teaspoon baking soda
1 pound sausage, casings removed and chopped
¼ cup almond flour
1 cup water
Black pepper to the taste
1 teaspoon smoked paprika
Directions:
In your food processor, mix sausage with eggs, baking soda, flour, pepper and paprika, pulse well and shape medium balls from this mix.
Put the water in your instant pot, add the steamer basket, place meatballs inside, cover and cook on High for 12 minutes.
Divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 150, fat 3, fiber 3, carbs 6, protein 5
Breakfast Muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 10
Ingredients:
1 cup water
½ teaspoon baking soda
2 and ½ cups almond flour
1 tablespoon vanilla extract
¼ cup coconut oil
¼ cup coconut milk
2 eggs
¼ cup maple syrup
3 tablespoons cinnamon, ground
1 cup blueberries
Directions:
In a bowl, mix almond flour with baking soda, eggs, oil, coconut milk, cinnamon, maple syrup, vanilla and blueberries, stir everything using your mixer and divide this into silicone muffin cups.
Put the water in your instant pot, add the steamer basket, add muffin cups, cover and cook on High for 20 minutes.
Divide muffins between plates and serve them for breakfast.
Enjoy!
Nutrition: calories 170, fat 3, fiber 1, carbs 3, protein 5
Avocado Muffins
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 12
Ingredients:
1 cup water
6 bacon slices, chopped
A drizzle of olive oil
1 yellow onion, chopped
4 avocados, pitted, peeled and chopped
4 eggs
½ cup almond flour
½ teaspoon baking soda
1 cup almond milk
A pinch of sea salt
Black pepper to the taste
Directions:
Set your instant pot on Sauté mode, add a drizzle of oil and heat it up.
Add onion and bacon, stir, sauté for 3 minutes and transfer to a bowl.
Add avocados and mash everything using a fork.
Add a pinch of salt, pepper, eggs, baking soda, milk and flour, whisk everything well and divide into silicon muffin tins.
Put the water in your instant pot, add the steamer basket, add the muffins inside, cover and cook on High for 25 minutes.
Divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 180, fat 4, fiber 3, carbs 5, protein 7
Chorizo Breakfast
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 2
Ingredients:
1 small avocado, peeled, pitted and chopped
½ cup beef stock
1 pound chorizo, chopped
2 poblano peppers, chopped
1 cup kale, ch
opped
8 mushrooms, chopped
½ yellow onion, chopped
3 garlic cloves, minced
½ cup cilantro, chopped
4 bacon slices, chopped
4 eggs
Directions:
Set your instant pot on Brown mode, add bacon and chorizo and cook for a couple of minutes.
Add onions, poblano peppers and garlic, stir and sauté for a few more minutes.
Add stock, mushrooms and kale and stir.
Make holes in this mix, crack an egg in each, cover and cook on High for 3 minutes
Divide this mix on plates, sprinkle cilantro and avocado on top and serve for breakfast.
Enjoy!
Nutrition: calories 170, fat 5, fiber 3, carbs 6, protein 6
Eggs, Ham And Mushroom Mix
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 1
Ingredients:
2 tablespoons ghee
¼ cup coconut milk
3 eggs
3.5 ounces smoked ham, chopped
3 ounces mushrooms, sliced
1 cup arugula, torn
A pinch of black pepper
Directions:
Set your instant pot on Sauté mode, add the ghee and heat it up.
Add mushrooms and ham, stir and cook for 3 minutes.
Meanwhile, in a bowl, mix eggs with milk and some black pepper and whisk well.
Spread this mix over mushrooms and ham, stir gently, cover and cook on Low for 6 minutes.
Divide among plates and serve with arugula on top.
Enjoy!
Nutrition: calories 156, fat 2, fiber 2, carbs 6, protein 14
Delicious Nuts And Fruits Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
½ cup almonds, soaked for 12 hours and drained
½ cup walnuts, soaked for 12 hours and drained
2 apples, peeled, cored and cubed
1 butternut squash, peeled and cubed
1 teaspoon cinnamon powder
1 tablespoon honey
½ teaspoon nutmeg, ground
1 cup coconut milk
Directions:
Put almonds and walnuts in your blender, add some of the soaking water, blend well, transfer to your instant pot, add apples, squash, cinnamon, honey, nutmeg and coconut milk, stir, cover and cook on High for 10 minutes
Mash everything, divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 140, fat 1, fiber 2, carbs 2, protein 4
Leek and Kale Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 and 1/3 cups leek, chopped
½ cup water
2 tablespoons coconut oil
1 cup kale, chopped
2 teaspoons garlic, minced
8 eggs
2/3 cup sweet potato, grated
1 and ½ cups beef sausage, casings removed and chopped
Directions:
Put the oil in your instant pot, set on Sauté mode and heat it up.
Add leeks, stir and cook for 1 minute.
Add garlic, sweet potatoes and kale, stir and sauté for 2 minutes more.
Add eggs and sausage meat, stir everything, cover and cook on High for 6 minutes.
Divide among plates and serve for breakfast.
Enjoy!
Nutrition: calories 170, fat 2, fiber 2, carbs 6, protein 6
Nuts Porridge
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 2
Ingredients:
½ cup pecans, soaked overnight and drained
½ banana, mashed
1 cup hot water
2 tablespoons coconut butter
½ teaspoon cinnamon
2 teaspoons honey
Directions:
In a blender, mix pecans, with water, banana, coconut butter, cinnamon and honey, pulse really well, transfer to your instant pot, cover and cook on High for 7 minutes.
Divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 130, fat 4, fiber 2, carbs 6, protein 5
Simple Cherry Breakfast
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
2 cups almond milk
2 cups water
2 tablespoons flax meal
2 tablespoons cocoa powder
1/3 cup cherries, pitted
3 tablespoons honey
½ teaspoon almond extract
For the sauce:
2 tablespoons water
1 and ½ cups cherries, pitted and chopped
¼ teaspoon almond extract
Directions:
Put the almond milk, 2 cups water, flax meal, cocoa powder, 1/3 cup cherries, honey and ½ teaspoon almond extract, stir, cover and cook on High for 10 minutes.
In a small pan, mix 2 tablespoons water with 1 and ½ cups cherries and ¼ teaspoon almond extract, stir well, bring to a simmer over medium heat and cook for 10 minutes until it thickens.
Divide cherries mix into bowls, top with the sauce you’ve just made and serve for breakfast.
Enjoy!
Nutrition: calories 143, fat 1, fiber 2, carbs 5, protein 4
Carrot Breakfast Dish
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 3
Ingredients:
2 cups coconut milk
3 tablespoons flax meal
1 cup carrots, chopped
2 tablespoons agave nectar
1 teaspoon cardamom, ground
A pinch of saffron
Some chopped pistachios for serving
Directions:
Put coconut milk in your instant pot, add flax meal, carrots, agave nectar, saffron and cardamom, stir, cover and cook on High for 6 minutes.
Divide into bowls and serve for breakfast with chopped pistachios sprinkled all over.
Enjoy!
Nutrition: calories 160, fat 2, fiber 2, carbs 4, protein 5
Cauliflower Rice Pudding
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 4
Ingredients:
6 and ½ cups water
¾ cup stevia
2 cups cauliflower rice
2 cinnamon sticks
A pinch of salt
5 cardamom pods, crushed
3 cloves
½ cup coconut, grated
Directions:
Put the cauliflower rice your instant pot, add a pinch of salt and the water.
In a cheesecloth, mix cardamom with cinnamon and cloves, tie, add to the pot, cover and cook on Low for 12 minutes.
Add coconut and stevia, set your pot to sauté mode, cook pudding for 10 minutes more, discard spices, divide into bowls and serve for breakfast.
Enjoy!
Nutrition: calories 118, fat 1, fiber 1, carbs 6, protein 8
Breakfast Cauliflower Rice
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
1 and ½ cups cauliflower rice
1 and ½ teaspoons cinnamon powder
1/3 cup stevia
A pinch of salt
2 tablespoons ghee, melted
2 apples, peeled, cored and sliced
1 cup natural apple juice
3 cups almond milk
½ cup cherries, dried
Directions:
Set your instant pot on Sauté mode, add ghee and heat it up
Add rice, stir, sauté for 5 minutes and mix with stevia, apples, apple juice, milk, a pinch of salt and cinna
mon, stir, cover and cook on High for 6 minutes.
Add cherries, stir, cover, leave aside for 5 more minutes, divide into bowls and serve for breakfast
Enjoy!
Nutrition: calories 160, fat 3, fiber 3, carbs 7, protein 5
Strawberries Breakfast
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2
Ingredients:
3 tablespoons flax meal
2 tablespoon strawberries, dried
A pinch of salt
2 cups water
2/3 cup almond milk
½ teaspoon honey
Directions:
Put the water in your instant pot and mix with strawberries, flax meal, almond milk and honey
Cover, cook on High for 10 minutes, divide into bowls and serve for breakfast.
[2017] Paleo Instant Pot Cookbook Page 15