Whole30 Instant Pot Beef Stew

Whole30 Instant Pot Beef Stew
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I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
Servings Prep Time
6 servings 1/2 hour
Cook Time Passive Time
35 minutes 15 minutes
Servings Prep Time
6 servings 1/2 hour
Cook Time Passive Time
35 minutes 15 minutes
Whole30 Instant Pot Beef Stew
Print Recipe
I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
Servings Prep Time
6 servings 1/2 hour
Cook Time Passive Time
35 minutes 15 minutes
Servings Prep Time
6 servings 1/2 hour
Cook Time Passive Time
35 minutes 15 minutes
Ingredients
Servings: servings
Instructions
  1. Turn Instant Pot to saute function. When it is hot, add oil. Cook the meat in batches so it is not too crowded. Season with salt and pepper as it cooks. (If you prefer, you can brown the meat in a large skillet on the stove instead.)
  2. Add all ingredients, except the starch, to your 8 quart Instant Pot.
  3. Place lid on pot and set to sealing. Put on manual/pressure cook setting for 20 minutes.
  4. When time is up, let pressure release naturally for 15 minutes.
  5. Quick release any remaining pressure and remove lid. Set IP to saute function. Combine the starch with a little water in a small bowl or measuring cup and whisk to combine. Add slowly to stew while stirring, to thicken.
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Whole30 Ketchup

I have been trying to find a decent ketchup and BBQ sauce recipe for Whole30 and have not been happy with what I have found so far.  I tried this recipe, which was originally supposed to be a Paleo BBQ sauce recipe, but it tasted like ketchup to me.  So I have changed the recipe some to make it tastier and compatible with Whole30 and I like it better by far than the other recipes I have tried.  Even better is it is super quick and easy!

Whole30 Ketchup
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Servings Prep Time
1 cup 5 minutes
Cook Time
0
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Whole30 Ketchup
Print Recipe
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Servings Prep Time
1 cup 5 minutes
Cook Time
0
Ingredients
Servings: cup
Instructions
  1. Combine all ingredients together and store in the refrigerator.
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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 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
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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 Jambalaya

If you would like, you can add or substitute some cooked shrimp at the end of cooking.  We don’t normally have it on hand, so I left it out of the recipe.

Instant Pot Jambalaya
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Instant Pot Jambalaya
Print Recipe
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: servings
Instructions
  1. Press saute on Instant Pot and wait until it says "HOT".
  2. Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
  3. Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
  4. If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
  5. Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
  6. Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
  7. This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
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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
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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 Caramel Flan

Instant Pot Caramel Flan
Print Recipe
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
14 minutes 15 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
14 minutes 15 minutes
Instant Pot Caramel Flan
Print Recipe
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
14 minutes 15 minutes
Servings Prep Time
12 servings 30 minutes
Cook Time Passive Time
14 minutes 15 minutes
Ingredients
Servings: servings
Instructions
  1. In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 20 minutes. (This photo was taken about 10 minutes into the stirring time.)
  2. Pour into 8" round cake pan with at least 2" sides and cover bottom of pan.
  3. In a large bowl, beat the cream cheese until smooth.
  4. Beat in eggs, one at a time, until thoroughly blended.
  5. Add remaining ingredients, mixing well.
  6. Pour into pan over caramel base.
  7. Put 1 1/2 cups of water into Instant Pot insert. Layer an Instant Pot sling, the trivet, the baking pan and a lid (or foil).
  8. Place into Instant Pot and close lid, making sure valve is in the "sealing" position. Set on high pressure for 14 minutes. When time is up, turn Instant Pot off, but leave lid in place.
  9. Let pressure natural release completely. When the pin has dropped, remove lid and remove the sling with the flan. Let cool on rack for awhile until cool enough to refrigerate.
  10. Refrigerate until cool. Slide a knife around edge of pan to release. Place a plate with a lip or a slope over pan and quickly turn over to remove flan onto serving plate.
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