Instant Pot Chicken, Apples & Cabbage is a super simple one-pot meal that’s packed with flavor, but with little prep or fuss. A gluten-free, dairy-free, paleo, whole30 recipe. Also includes slow cooker and stovetop instructions!
Ingredients: chicken, onion, apples, cabbage, garlic powder, apple cider, apple cider vinegar and other seasonings
3-Ingredient Instant Pot Salsa Chicken Stuffed Potatoes
The easiest, most delicious, crazy simple recipe, 3-Ingredient Instant Pot Salsa Chicken Stuffed Potatoes is your new go-to for weeknight cooking.Everything cooks at once, so dinner’s done in minutes! Gluten-free, dairy-free, grain-free, paleo, and Whole30 friendly.
Sausage, Cabbage & Sweet Potato Stew is a super-simple, ultra comforting one-pot meal that comes together in a matter of minutes. A cozy, delicious gluten-free, dairy-free, whole30 recipe that can be made in the Instant Pot, Crockpot or stove top.
Made with carrots, celery, onions and potatoes, this comforting crockpot turkey soup is so easy to prepare. The perfect way to stretch leftover turkey meat into extra meals. Also has instructions for stovetop and the Instant Pot!
Ingredients: cooked turkey, chicken stock, onion, carrot, celery, potatoes, cream, garlic powder, Italian seasoning and salt
Packed with protein and veggies, this hearty Slow Cooker Tuscan Chicken Stew is easy to throw together and makes the perfect one-pot meal. Includes directions for making in your pressure cooker or Instant Pot!
Ingredients: chicken breast (or thigh), stock, potatoes, carrot, celery, onion, fire-roasted tomatoes, tomato paste, balsamic vinegar, olive oil, garlic powder and other seasonings
This homemade chicken soup can be made using an Instant Pot or slow cooker, depending on what you prefer! Either way, it comes out comforting, healthy, and so delicious. It is packed full of veggies and shredded chicken with a warming turmeric broth.
Instant Pot Spaghetti Squash & Short-Cut Bolognese
Instant Pot Spaghetti Squash & Short-Cut Bolognese is a one-pot wonder, since the meat sauce and spaghetti squash cook together for a simple, delicious meal with minimal clean up. A gluten-free, dairy-free, paleo, whole30 recipe the whole family will love.
Ingredients: ground beef, pastured ground pork, garlic powder, Italian seasoning, tomato sauce, spaghetti squash, olive oil and salt.
Make the meatballs by combining the grated onion, nutritional yeast, salt, garlic powder, flour, and turkey in a medium bowl. Stir until well combined, being careful not to over-mix. Form into meatballs, about 1 teaspoon each.
Add the onion, carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt to a 6-quart slow cooker, stirring to combine.
Add the meatballs, pressing gently to submerge in the liquid. Cover and cook on high for 4-6 hours or low for 6-8, or until the vegetables and meatballs are cooked through.
Uncover, add the spinach, and cook on high for 5 more minutes, or until the spinach is wilted. Add the lemon juice, stirring to combine. Taste and add additional salt if desired.
Serve with a sprinkle of fresh rosemary and healthy drizzle of olive oil.
Make the meatballs per step 1 above.
Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Add the onion and pinch of salt and cook until soft, about 5-8 minutes.
Add the carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt, stirring to combine.
Add the meatballs, cover, bring to a boil, then reduce to a simmer. Simmer covered, for 25-30 minutes, until the vegetables and meatballs are cooked through.
Proceed with steps 4-5 above.
Instant Pot Variation
Make the meatballs per step 1 above.
Heat 1 tablespoon olive oil in an electric pressure cooker set to saute for 8 minutes. Add the onion and pinch of salt and cook until soft.
Add the carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, salt and meatballs.
Secure the lid, select the manual setting, and set it to high pressure for 10 minutes. When the pressure cooker timer is done, quick release the pressure.
Proceed with step 4 and 5. The spinach should wilt from the heat without adding any additional cook time.
Keep in mind for the instant pot variation: it will take about 18-25 minutes for the pressure cooker to come to pressure before the 10 minutes of pressurized cooking time.*Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. It adds an essential “cheesy” flavor to the recipe, which makes a difference in the overall flavor. If you can’t find it or don’t want to use it, the meatballs won’t be quite as flavorful but the soup will still be tasty.Make your own oat flour for this recipe by placing ⅓ cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.For a totally different vegetarian twist, substitute 2 cans of drained and rinsed chickpeas for the meatballs.Deconstruct the soup for resistant eaters by serving the meatballs, veggies and broth separately.Add crusty bread on the side for people who need a little something extra.Ground turkey or ground beef work well for the meatballs.
Robyn first introduced me to the Instant Pot years ago and it’s been a game changer! All of her instant pot recipes are so easy but I love how it’s all real food and so so delicious. Really, you can’t go wrong with any of these recipes!
What a great review, thanks Nicole!