Serving: 2Prep Time: 10 minutesCook Time: 15 minutesIngredients 2 tablespoon of coconut oil 1 pound of boneless and skinless chicken thigh 1 cup celery, diced 1 cup carrots, diced ¾ cup green onion, chopped 6 cups of chicken stock ½ a teaspoon of dried basil 1 teaspoon of sea flavored vinegar 1/6 teaspoon of fresh ground pepper 2 cups of Spiralized daikon noodles How To Set your Instant Pot to Saute mode and add coconut oil Allow the oil to heat up and add the chicken thigh Saute for about 10 minutes Take the chicken out and shred it up Add carrots, onion to the Instant Pot and cook for 2 minutes more Add the rest of the Ingredients and lock up the lid
Serving: 8Prep Time: 10 minutesCook Time: 15 minutesIngredients 2 pounds of butternut squash, peeled and chopped 2 whole eggs 2 cups of water 1 cup of coconut milk 2 tablespoon of coconut sugar 1 teaspoon of cinnamon powder ½ a teaspoon of ginger powder How To Add 1 cup of water to your Pot Add steamer basket and add squash pieces Lock up the lid and cook on HIGH pressure for 5 minutes Perform a quick release and remove the lid Drain the cubes and transfer them to a bowl Add sugar, milk, cinnamon, eggs and ginger and mash the whole mixture, whisk well Pour the mixture into ramekins Add remaining water to your Pot
Serving: 2Prep Time: 5 minutesCook Time: 15 minutesIngredients 1 tablespoon of oil 2 bell peppers, cut into long pieces 4 baby Potatoes ½ teaspoon cumin seeds 4 garlic cloves ½ a teaspoon of dry mango Cilantro for garnish Spice 1.4 teaspoon of turmeric ½ a teaspoon of cayenne 2 teaspoon of coriander How To Set the Instant Pot to Saute mode and add oil, allow the oil to heat up Add garlic and cumin Add cut bell pepper, spices, Potatoes and mix well Sprinkle water Lock up the lid and cook on HIGH pressure for 2 minutes
Serving: 8Prep Time: 10 minutesCook Time: 30 minutesIngredients 2 sweet yellow onion, diced 2 cups of coconut milk 4 cups chicken broth 1 teaspoon dill 2 pinches of sea salt 2 bunches celery, diced How To Put all the Ingredients into your Pot. Seal the lid and select Soup function. Cook for 30 minutes at high pressure. Once cooked, natural release the steam and open the lid. Use an immersion blender to blend the soup into a smooth mixture. Serve hot and enjoy!
Serving: 4Prep Time: 10 minuteCook Time: 5 minutesIngredients 1 tablespoon ghee ½ cup cashew cream Salt and pepper to taste 1 large head cauliflower, chopped into large pieces 1 garlic cloves, minced 2 teaspoons fresh chives, minced How To Add the pot to your Instant Pot and add water Add steamer basket on top and add cauliflower pieces Lock lid and cook on HIGH pressure for 5 minutes Quick release pressure Add remaining Ingredients Open the lid and use an immersion blender to mash the cauliflower Blend until you have your desired consistency and enjoy!
Serving: 4 Prep Time: 10 minutes Cook Time: 10-15 minutes Ingredients 2 large beets with greens, scrubbed and
Serving: 4Prep Time: 5 minutesCook Time: 4 minutesIngredients 1 large head cauliflower 2 tablespoon extra-virgin olive oil 2 teaspoon paprika 2 teaspoon ground cumin ¾ teaspoon kosher salt 1 cup fresh cilantro, chopped 1 lemon, quartered How To Place the steamer rack into your Pot Add 1 and a ½ cups of water Remove the leaves from the cauliflower and trim the core to ensure that it is able to sit flat Carefully place it on the steam rack Take a small bowl and add olive oil, cumin, paprika, salt Drizzle the mixture over the cauliflower Lock up the lid and cook on HIGH pressure for 4 minutes Quick release the pressure Lift the cauliflower to a cutting board and slice into 1-inch steaks
Serving: 4Prep Time: 10 minutesCook Time: 10-15 minutesIngredients 3 cups carrots, chopped 1 tablespoon melted butter ½ teaspoon garlic salt 1 tablespoon fresh dill, minced 1 cup of water How To Add listed Ingredients to Pot Stir and lock lid, cook on HIGH pressure for 10 minutes Release pressure naturally over 10 minutes Quick release pressure Serve with topping of dill, enjoy