Category Archives: InstantPot

Instant Pot Grass-Fed Roast

Advanced Plan
Serves ~4

Although pot roast is pretty simple in the crockpot, I feel the Instant Pot better fits my cooking style (i.e. like to cook dinner at dinner time therefore not good at preparing dinner in the morning). The flavor is unbelievable.
4-5 lb grass-fed chuck roast
1 teaspoon sea salt
1 teaspoon fresh black pepper
1 teaspoon garlic powder
1 teaspoon oregano or italian seasoning
2 tablespoons coconut oil
1 large onion, sliced
2 cups bone broth (preferably homemade in the Instant Pot)
8 carrots, peeled and cut into chunks (Core Plan Only)
4 tablespoons grass-fed butter
sprig of fresh thyme, optional
Cut the roast into large chunks, trimming some of the fat off. Sprinkle with seasonings, cover well and set aside. Put the InstantPot on Saute and add coconut oil and onions. Satue for about 5 minutes and then place the meat over the top of the onions. Add the broth. Set to manual for 40 minutes. Meanwhile, cut carrots if using. When the 40 minutes is up, release pressure and remove lid. Add the carrots and reset on manual for 10 minutes. Once finished, release pressure, open lid and remove meat and vegetables, putting them in a serving container. To make gravy, add butter and thyme and set to saute to reduce slightly. Pour over the roast and veggies and serve.

This is great served over cauliflower “rice”

Turkey and Gravy – InstantPot

Advanced Plan
Serves 4-6

This is by far the best turkey and gravy I have ever made. The Instant Pot makes it so quick and simple. I am pretty sure I will be doing this for Thanksgiving.

1 4-5 pound bone-in, skin-on organic turkey breast
sea salt
black pepper
2 tablespoons coconut oil
1 medium onion, chopped
2 carrots, chopped (Core Plan Only)
2 ribs celery
1 clove garlic, pressed
2 teaspoon dried sage
¼ cup dry white wine
1 ½ cups free range broth (chicken or beef)
Optional: 1-2 tablespoons arrowroot powder

Pat turkey breast dry and sprinkle generously with salt and pepper. Set InstantPot to sauté and add coconut oil. When heated, add the turkey breast skin side down and brown for about 5 minutes. Transfer to a plate and add the veggies to the InstantPot. Sauté for about 5 minutes then add garlic and sauté for another minute or so. Pour in wine, broth, and sage and stir well (be sure to scrape up any browned bits from the bottom.) Place the turkey breast, skin side up on top of the veggies. Use pressure cook setting and set for 35 minutes. When time is up, do a quick release and remove lid. Remove the turkey breast and slice. Pour the liquid/veggies into a vitamin and blend until completely pureed. If desired, take out about ½ cup and add the arrowroot powder to make a paste then add to the gravy and stir to thicken.

One-pot Taco Turkey Quinoa Dinner – InstantPot

Core Plan
Serves 4

2 tablespoons coconut oil
1 lb organic ground turkey
½ vidalia onion, diced
2 cloves garlic, pressed
1 cup quinoa, rinsed
Taco Seasoning
1 cup salsa (no sugar), select spiciness
1 cup free range chicken stock
1 can black beans, drained and rinsed (optional)
Sea Salt and pepper to taste

Optional toppings: avocados, lettuce, tomatoes, cilantro, grass-fed cheese, organic sour cream

Set InstantPot to sautee. Sauté the turkey in 2 tablespoons coconut oil until almost browned. Add in garlic and sautee until completely browned. Add in the quinoa and taco seasoning and mix well. Add in the salsa and stock and beans/corn if desired. Stir well and set on pressure cook for 2 minutes. When the time is up, unplug the InstantPot and let pressure come down naturally for 10 minutes, then do a quick release. Fluff with a fork and enjoy. Top with desired toppings.