Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 2, protein 3
Turkey Appetizer Meatballs
Preparation time: 10 minutes
Cooking time: 14 minutes
Servings: 12
Ingredients:
1 egg
1 pound turkey, ground
A pinch of salt and black pepper
¼ cup almond flour
½ teaspoon garlic powder
1 cup water
2 tablespoons sun dried tomatoes, chopped
2 tablespoons olive oil
2 tablespoon basil, chopped
Directions:
In a bowl, mix turkey with salt, pepper, egg, flour, garlic powder, sun dried tomatoes and basil, stir well and shape 12 meatballs out of this mix.
Set your instant pot on sauté mode, add the oil, heat it up, add meatballs brown them for 2 minutes on each side and transfer to a plate.
Clean your instant pot, add the water, add the steamer basket, add meatballs inside, cover and cook on High for 12 minutes.
Arrange turkey meatballs on a platter and serve.
Enjoy!
Nutrition: calories 80, fat 1, fiber 3, carbs 2, protein 4
Tuna Patties
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 12
Ingredients:
15 ounces canned tuna, drain and flaked
1 teaspoon parsley, chopped
1 teaspoon dill, chopped
1 teaspoon garlic powder
½ cup red onion, chopped
A pinch of sea salt and black pepper
1 tablespoon olive oil
½ cup water
3 eggs
Directions:
In a bowl, mix tuna with salt, pepper, dill, parsley, onion, garlic powder and eggs, stir well, shape your patties and put them on a plate.
Set your instant pot on sauté mode, add oil, heat it up, add patties, cook them for 2 minutes on each side and transfer them to a plate.
Clean your instant pot, add the water, add the steamer basket, add tuna patties inside, cover and cook on High for 6 minutes,
Arrange patties on a platter and serve them as an appetizer.
Enjoy!
Nutrition: calories 120, fat 2, fiber 1, carbs 1, protein 3
Elegant Duck Appetizer
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
1 tablespoon stevia
1 shallot, chopped
¼ cup water
¼ cup balsamic vinegar
¼ cup olive oil
1 cup water
¾ cup raspberries
1 tablespoon Dijon mustard
Black pepper to the taste
10 ounces baby spinach
2 duck legs
½ pint raspberries (for the salad)
½ cup pecans, halved
Directions:
In your blender, mix stevia with shallot, vinegar, water, oil, ¾ cup raspberries, mustard and black pepper, blend very well, strain into a bowl and leave aside.
Put the water in your instant pot, season duck pieces with black pepper, add to the pot, cover and cook on High for 12 minutes.
Discard bones from the meat, clean the pot, set it on sauté mode, add duck and cook it for 3 minutes on each side.
Divide spinach on plates, add duck, sprinkle pecan halves and ½ pint raspberries
Drizzle the raspberry vinaigrette on top and serve as an appetizer.
Enjoy!
Nutrition: calories 215, fat 4, fiber 2, carbs 3, protein 12
Summer Lamb Appetizer
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
3 pounds leg of lamb, bone discarded
4 cups veggie stock
Black pepper to the taste
1 teaspoon cumin, ground
A pinch of thyme, dried
2 garlic cloves, minced
For the salad:
½ cup pecans, toasted
2 cups spinach
1 and ½ tablespoons lemon juice
¼ cup olive oil
1 cup mint, chopped
Directions:
Rub lamb really well with pepper, 1 tablespoon oil, thyme, cumin and minced garlic.
Put the stock in your instant pot, add lamb, cover and cook on High for 40 minutes.
Transfer lamb to a cutting board, cool it down, shred meat and transfer to a salad bowl.
Add spinach, mint, ¼-cup olive oil, lemon juice, toasted pecans and pepper, toss to coat, divide among appetizer plates and serve.
Enjoy!
Nutrition: calories 234, fat 3, fiber 3, carbs 5, protein 12
Great Veggie Appetizer
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
1 celery bunch, roughly chopped
3 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1 parsley bunch, chopped
2 mint bunches, chopped
1 bunch green onion, chopped
Black pepper to the taste
2 cups water
Directions:
Set your instant pot on Sauté mode, add oil and heat it up.
Add green onions, onion and garlic, stir and sauté for 4 minutes.
Add celery, black pepper and water, stir, cover pot and cook on High for 6 minutes
Add parsley and mint, stir and cook for 2 minutes more.
Divide into bowls and serve as an appetizer.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 2, protein 6
Radish Snack
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 2
Ingredients:
2 cups radishes, cut into quarters
A pinch of salt and black pepper
2 tablespoons olive oil
1 tablespoon chives, chopped
½ cup water
1 tablespoon lemon zest
Directions:
In a bowl, mix radishes with salt, pepper, chives, lemon zest and oil and toss to coat.
Add the water to your instant pot, add the steamer basket, add radishes, cover and cook on High for 12 minutes.
Transfer to bowls and serve cold as a snack.
Enjoy!
Nutrition: calories 122, fat 12, fiber 1, carbs 3, protein 14
Spinach And Chard Appetizer Salad
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
1 apple, cored and sliced
1 yellow onion, sliced
3 tablespoons olive oil
¼ cup raisins
6 garlic cloves, minced
A pinch of sea salt and black pepper
¼ cup pine nuts, toasted
¼ cup balsamic vinegar
5 cups mixed spinach and chard
½ cup water
A pinch of nutmeg
Directions:
Set your instant pot on sauté mode, add the oil, heat it up, add onion, stir and cook for 2 minutes.
Add garlic, apple, vinegar and raisins, stir and cook for 4 minutes more.
Add spinach and chard mix and the water, cover and cook on High for 4 minutes.
Add nutmeg, pine nuts, a pinch of salt and pepper, stir, divide among small appetizer plates and serve as an appetizer salad.
Enjoy!
Nutrition: calories 100, fat 1, fiber 1, carbs 2, protein 4
Paleo Instant Pot Side Dish Recipes
Cauliflower Risotto And Artichokes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servin
gs: 4
Ingredients:
1 tablespoon extra virgin olive oil
5 ounces cauliflower rice
2 garlic cloves, minced
1 and ¼ cups chicken stock
2 tablespoons flax meal
1 and ¼ cups water
15 ounces artichoke hearts, chopped
16 ounces cashew cheese
1 and ½ tablespoons thyme, chopped
A pinch of sea salt and black pepper
Directions:
Set your instant pot on sauté mode, add the oil and cauliflower rice, stir and cook for 2 minutes.
Add garlic, stir, cook for 1 minute, transfer to a heat proof dish and mix with flax meal, salt, pepper and stock.
Put the water in your instant pot, add the steamer basket, put the dish with the cauliflower rice inside, cover and cook on High for 7 minutes.
Add cashew cheese, artichoke hearts and thyme, stir, divide among plates and serve as a side dish.
Enjoy!
Nutrition: calories 162, fat 2, fiber 2, carbs 4, protein 7
Cauliflower And Mushroom Risotto
Preparation time: 10 minutes
Cooking time: 13 minutes
Servings: 4
Ingredients:
2 cups cauliflower rice
4 cups chicken stock
2 garlic cloves, minced
2 ounces olive oil
1 yellow onion, chopped
8 ounces mushrooms, sliced
4 ounces coconut cream
4 ounces white vinegar
1 ounce basil, chopped
Directions:
Set your instant pot on sauté mode, add the oil and heat it up.
Add onions, garlic and mushrooms, stir and cook for 3 minutes
Add cauliflower rice, stock and vinegar, stir, cover and cook on High for 10 minutes.
Add coconut cream and basil, stir, divide among plates and serve as a side dish.
Enjoy!
Nutrition: calories 142, fat 2, fiber 1, carbs 2, protein 5
Pumpkin And Cauliflower Rice
Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
2 ounces olive oil
1 yellow onion, chopped
2 garlic cloves, minced
12 ounces cauliflower rice
4 cups chicken stock
6 ounces pumpkin puree
½ teaspoon nutmeg, ground
1 teaspoon thyme chopped
½ teaspoon ginger, grated
½ teaspoon cinnamon powder
½ teaspoon allspice
4 ounces coconut cream
Directions:
Set your instant pot on sauté mode, add the oil, heat it up, add garlic and onion, stir and sauté for 3 minutes.
Add cauliflower rice, stock, pumpkin puree, thyme, nutmeg, cinnamon, ginger and allspice, stir, cover and cook on High for 12 minutes.
Add coconut cream, stir, divide among plates and serve as a side dish.
Enjoy!
Nutrition: calories 152, fat 2, fiber 3, carbs 5, protein 6
Special Veggie Side Dish
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
2 cups cauliflower rice
1 cup mixed carrots and green beans
2 cups water
½ teaspoon green chili, minced
½ teaspoon ginger, grated
3 garlic cloves, minced
2 tablespoons ghee
1 cinnamon stick
1 tablespoon cumin seeds
2 bay leaves
3 whole cloves
5 black peppercorns
2 whole cardamoms
1 tablespoon stevia
A pinch of sea salt
Directions:
Put water in your instant pot, add cauliflower rice, mixed veggies, green chili, grated ginger, garlic cloves, cinnamon stick, whole cloves and ghee and stir..
Also add cumin seeds, bay leaves, cardamoms, black peppercorns, salt and stevia, stir again, cover and cook on High for 12 minutes.
Discard cinnamon stick, bay leaves, cloves and cardamom, divide among plates and serve as a side dish.
Enjoy!
Nutrition: calories 152, fat 2, fiber 1, carbs 4, protein 6
Simple Glazed Carrots
Preparation time: 5 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
16 ounces baby carrots
2 tablespoons olive oil
2 ounces water
2 ounces ghee
2 tablespoons dill, chopped
A pinch of salt and black pepper
Directions:
Put carrots in your instant pot, add the ghee, water, salt and pepper, stir, cover and cook on High for 7 minutes.
Drain carrots, transfer them to a bowl, add dill and the oil, toss and serve right away as a side dish.
Enjoy!
Nutrition: calories 172, fat 3, fiber 3, carbs 5, protein 7
Great Broccoli Dish
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 6
Ingredients:
31 oz broccoli florets
1 cup water
5 lemon slices
A pinch of salt and black pepper
Directions:
Put the water in your instant pot, add the steamer basket, add broccoli florets and lemon slices, season with a pinch of salt and pepper, cover and cook on High for 12 minutes.
Divide among plates and serve as a side dish.
Enjoy!
Nutrition: calories 152, fat 2, fiber 1, carbs 2, protein 3
Brussels Sprouts Delight
Preparation time: 10 minutes
Cooking time: 8 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons coconut aminos
1 and ½ pounds Brussels sprouts, halved
2 ounces water
1 and ½ teaspoon white pepper
Directions:
Put the oil in your instant pot, add garlic, Brussels sprouts, aminos, water and white pepper, stir, cover and cook on High for 8 minutes.
Divide among plates and serve as a side dish.
Enjoy!
Nutrition: calories 162, fat 2, fiber 1, carbs 2, protein 5
Special Sweet Potatoes
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 8
Ingredients:
1 cup water
1 tablespoon lemon peel, grated
3 tablespoons stevia
A pinch of sea salt
3 sweet potatoes, peeled and sliced
¼ cup ghee
¼ cup maple syrup
1 cup pecans, chopped
1 tablespoon arrowroot powder
Whole pecans for garnish
Directions:
Pour the water in your instant pot, add lemon peel, stevia, sweet potatoes and salt, stir, cover, cook on High for 10 minutes and transfer them to a plate.
Set your instant pot on Sauté mode, add the ghee and heat it up
Add pecans, maple syrup arrowroot powder, stir very well and cook for 1 minutes,
Divide sweet potatoes between plates, drizzle the pecans sauce all over, top with whole pecans and serve.
Enjoy!
Nutrition: calories 162, fat 2, fiber 1, carbs 5, protein 6
Tasty Cauliflower And Mint Rice
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
1 cup cauliflower rice
2 tablespoons olive oil
1 small yellow onion, chopped
1 and ½ cups veggie stock
2 tablespoons mint, chopped<
br />
A pinch of salt and black pepper
Directions:
1. Set your instant pot on sauté mode, add the oil, heat it up, add onion, stir and cook for 3 minutes.
Add veggie stock, cauliflower rice, salt and pepper, stir, cover and cook on High for 5 minutes.
Add mint, toss everything to coat, divide between plates and serve right away as a side dish.
Enjoy!
Nutrition: calories 160, fat 3, fiber 2, carbs 6, protein 10
Special Collard Greens
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
1 tablespoons olive oil
16 ounces collard greens
1 cup yellow onion, chopped
2 garlic cloves, minced
A pinch of sea salt and black pepper
14 ounces veggie stock
1 bay leaf
[2017] 500 Instant Pot Recipes Page 22
