Easy Whole30 Breakfast Sausage

This originally came from 40aprons.com.  The only change I made to the ingredients was to add a little extra salt.

The only ground pork I could find in the grocery stores near me was so lean that it didn’t make good sausage, so we decided to grind our own from pork shoulder.  It was a much better consistency!

Easy Whole30 Breakfast Sausage
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Servings Prep Time
2 lbs. 20 minutes
Servings Prep Time
2 lbs. 20 minutes
Easy Whole30 Breakfast Sausage
Print Recipe
Servings Prep Time
2 lbs. 20 minutes
Servings Prep Time
2 lbs. 20 minutes
Ingredients
Servings: lbs.
Instructions
  1. If you are using pork shoulder, cut the meat into cubes and grind the meat through a meat grinder. Mine is a KitchenAid attachment.
  2. Place all ingredients in a large bowl and mix very well, using a stand mixer or your hands.
  3. From into patties and fry in a little coconut oil or ghee, if desired, or brown and crumble in a skillet and use in a recipe.
  4. Freezes, well, especially in patties.
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Dump Ranch

This recipe came from www.whole-sisters.com/dump-ranch/cookbook-print/882/

The only change I made to it was to add a little dill.  I was quite impressed with how good it was!

Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Dump Ranch
Print Recipe
This is a healthy, quick and easy to make, Ranch dressing, without all the chemicals and preservatives in the store bought version.
Servings Prep Time
1 3/4 cups 5 minutes
Servings Prep Time
1 3/4 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.
  2. Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.
Recipe Notes

A large handful of fresh herbs of your choice can be used in place of dried parsley.  Our favorites are cilantro, parsley and dill.

If your ranch is too thin:

Make sure you are using full fat canned coconut milk.  If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid.  It may also thicken up just being in the fridge for a few hours.

Make sure you're using an immersion blender for guaranteed success.

Use a small container, like a mason jar or salad dressing container.

HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg!  Yep, that's all it takes to quickly save all those ingredients.

 

 

 

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Instant Pot Baked Beans

This is much better if you make it the day before, then refrigerate and reheat the next day.

Instant Pot Baked Beans
Print Recipe
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Instant Pot Baked Beans
Print Recipe
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
20 minutes 15 minutes
Ingredients
Servings: servings
Instructions
  1. Select saute function on Instant Pot and let it heat until it says "HOT".
  2. Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.
  3. Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.
  4. Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.
  5. Make sure beans are completely cooked, then add bacon and serve.
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Instant Pot Chicken & Brown Rice

Instant Pot Chicken & Brown Rice
Print Recipe
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Instant Pot Chicken & Brown Rice
Print Recipe
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
22 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Place insert in Instant Pot and set to Saute. When it says "HOT", add the oil to the pot.
  2. Add onion, carrots, celery and garlic. Saute for 4 minutes, stirring occasionally. Press cancel.
  3. Add remaining ingredients. Close the lid and set valve to "Sealing" position.
  4. Cook at high pressure for 22 minutes.
  5. Let naturally release pressure for 10 minutes. Manually release any remaining pressure. Open lid and stir.
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Instant Pot Chicken & Noodles

This was adapted from my Chicken & Brown Rice Recipe because noodles were sounding better at the time.

Instant Pot Chicken & Noodles
Print Recipe
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
5 minutes 10 minutes
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
5 minutes 10 minutes
Instant Pot Chicken & Noodles
Print Recipe
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
5 minutes 10 minutes
Servings Prep Time
8 servings 7 minutes
Cook Time Passive Time
5 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
  2. Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
  3. Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
  4. Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
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Instant Pot Hamburger Helper Cheeseburger Macaroni

This is a gluten free version of the popular box mix of Hamburger Helper Cheeseburger Macaroni without the chemicals, but still very quick and easy!

Instant Pot Hamburger Helper Cheeseburger Macaroni
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Instant Pot Hamburger Helper Cheeseburger Macaroni
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
14 minutes 2 minutes
Ingredients
Servings: servings
Instructions
  1. Set Instant Pot to saute. When it says HOT, add oil.
  2. Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.
  3. Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.
  4. Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.
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Instant Pot Chicken Tacos

Fast, Easy and Delicious!

Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Chicken Tacos
Print Recipe
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Servings
8 servings
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Taco Seasoning
Servings: servings
Instructions
  1. Put water in bottom of 6 or 8 quart Instant Pot.
  2. Put chicken pieces directly into the water inside the Instant Pot. Add cilantro and lime juice.
  3. Combine seasoning ingredients and add to chicken.
  4. Close and seal lid. Cook on high pressure for 15-20 minutes.
  5. Let pressure naturally release for 10 minutes after cooking is done.
  6. Open lid and remove chicken breasts. Shred and add to tortillas, salads, rice, nachos or whatever you want, with your favorite toppings. For Whole30, this makes a great salad!
Recipe Notes

I used chicken breasts.  3 of them weighed 2 lbs.  20 minutes seemed about right for that size of breasts, but it was a little on the dry side.

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Instant Pot Spaghetti Sauce

This was my first attempt at spaghetti sauce in my Instant Pot.  It might change later, but this was really good.  The kids came back for seconds and thirds!

Instant Pot Spaghetti Sauce
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
5 minutes 7 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
5 minutes 7 minutes
Instant Pot Spaghetti Sauce
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
5 minutes 7 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
5 minutes 7 minutes
Ingredients
Servings: servings
Instructions
  1. Put 1 cup of water into bottom of Instant Pot. Put sausages into water or onto trivet. (Mine were frozen and I put right into the water.) Cook on high pressure for 1 minute. Let pressure naturally release for 10 minutes or so.
  2. Remove sausages from the pot, but leave cooking water in the pot for additional flavor.
  3. Add all remaining ingredients to pot. Pressure cook for 5 minutes. Let pressure naturally release for 10 minutes or so.
  4. Meanwhile, slice the sausage. You can either add it to the sauce or serve it on the side. I chose to serve it with some pasta and Parmesan.
  5. Stir and taste; add additional seasoning, if desired.
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Instant Pot Chuck Roast

This was pretty fast, moist, tender and delicious!

Instant Pot Chuck Roast
Print Recipe
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Instant Pot Chuck Roast
Print Recipe
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time Passive Time
1 hour 25 minutes
Ingredients
Homemade Dry Onion Soup Mix
Servings: servings
Instructions
  1. Set Instant Pot to saute. Wait for it to heat up (it will say "hot").
  2. Season meat on both sides with salt and pepper. Add a little oil to the pot and sear meat for 10 minutes per side.
  3. Hit cancel button.
  4. Add 1 1/2 cups water to pot, along with the remaining ingredients. Set to manual pressure for 60 minutes. When time is up, release pressure naturally for 20 minutes. If you have a 3 lb. roast, cook for 75 minutes. You don't need to change anything else.
  5. If you would like, you can make a gravy from the broth. Remove the roast and put on a platter. Set the Instant Pot to saute. Combine a couple tablespoons of cornstarch or potato starch with enough water to make a thin paste. Drizzle it into the broth as you whisk continuously, until thickened.
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Instant Pot Carnitas

I love making this recipe, but used to make a 4-5 lb. pork shoulder roast or pork butt in the crock pot.  It would take at least 6 hours of cooking time, so I seldom made it, except for parties.  Now I use country style ribs or cut smaller chunks of pork shoulder roast or pork butt and I make it in my new Instant Pot, so I can make it much more often!

Instant Pot Carnitas
Print Recipe
Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Instant Pot Carnitas
Print Recipe
Delicious Mexican shredded pork recipe. This is not spicy, but just has a wonderful flavor!
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Add all ingredients to pot. Set to Pressure Cook for 30 minutes. Release pressure naturally for 15 minutes.
  2. Release any remaining pressure manually. Remove meat from pot and shred with 2 forks.
  3. Serve on a tortilla with toppings of your choice, such as cheese, lettuce, cilantro, sour cream, avocado, etc., or serve on top of a salad.
  4. I was not successful at deboning my butt roast, so I had a chunk of meat with the bone that weighed about 2 1/2 lbs. and was still partially frozen. It took about 1 hour to cook this way, but it was absolutely fantastic!
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