Whole 30 instant pot meals recipes - Main course

Author: Elizabeth Layne

You're going to love this tender, juicy, and incredibly flavorful homemade Orange Chicken! With only 10 minutes of prep required, you won’t believe how juicy and flavorful this Whole30 chicken tinga recipe is.

50+ Whole30 Instant Pot Recipes: Chicken Tinga
Instant Pot Beef and Broccoli: Whole30, Paleo and 30 Minutes!
Instant Pot Egg Roll Bowl
Instant Pot Orange Chicken {Whole30, Paleo, GF, Keto}

50+ Whole30 Instant Pot Recipes: Chicken Tinga

With only 10 minutes of prep required, you won’t believe how juicy and flavorful this Whole30 chicken tinga recipe is. Serve it with warm tortilla shells for a simple dinner. Plus, 50 more Whole30 Instant Pot recipes that I know you’ll love!
Provided by: Amy Rains
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 9

Ingredients:

How to cook:

Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Toss in onion and garlic. Saute for 3-4 minutes, or until fragrant. Select cance. Transfer the onion and garlic mixture to a high powered blender or food processor. Clean the bottom of the pot (this helps to prevent a burn signal).
Now add the diced tomatoes, chipotle peppers, adobo sauce, ground cumin, salt, and chicken broth to the onion/garlic in the blender. Pulse until smooth.
Pour the sauce into the Instant Pot. Add the chicken, and secure the lid. Select manual (or high pressure) and cook on high pressure for 9 minutes. Use a quick release.
Once steam has been completely released, remove the lid and take out the chicken. Dice or shred using a fork and knife. Return the chicken back to the pot. At this point you can select cancel, and let the sauce cool and thicken. Or serve immediately.
Serve with rice or cauliflower rice, or tortillas. Top with tomatoes, avocado, onion, or fresh cilantro.

Notes: 20 Whole30 Instant Pot Recipes, Instant Pot Whole30 Soup Recipes · Instant Pot Cream of Mushroom Soup · Instant Pot Pork and Napa Cabbage Soup · Instant Pot Chicken Pho.

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instant pot beef and broccoli instant pot egg roll bowl instant pot recipes chicken tinga

Instant Pot Beef and Broccoli: Whole30, Paleo and 30 Minutes!

Provided by: paleobailey
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 15

Ingredients:

1.5 pound flank steak, thinly sliced against the grain
2-3 crowns broccoli broken into florets
3/4 cup beef broth
1/2 cup coconut aminos
2 tablespoons avocado oil (I use Primal Kitchen) or olive oil
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon arrowroot flour
1/2 tablespoon grated ginger
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon pepper
Sesame seeds to garnish
Chopped green onions to garnish

Nutrition:

Calories: 418 calories
Sugar: 5 grams
Fat: 23 grams
Carbohydrate: 10 grams
Protein: 38 grams

How to cook:

Turn instant pot onto “sauté” mode and add avocado or olive oil.
Once oil is sizzling, sear sliced beef (about 30 seconds-1 minute on each side) in batches, ensuring not to overcrowd or over cook. Transfer to a plate once browned
Once all beef is browned and on the plate, add minced garlic to the instant pot and sauté until fragrant, about 1 minute
Add in the beef broth, ginger, coconut aminos, sesame oil, onion powder, red pepper flakes, salt, and pepper. Add beef and juices from plate to the instant pot, close the lid, and set to “sealing”
Select manual and set the time for 10 minutes
While beef and sauce is cooking, place broccoli florets in a microwave safe dish filled 3/4th’s with water. Microwave for 3 minutes until lightly steamed for al dente broccoli. Drain water and set aside. Mix in with the beef after cooking. *See notes for additional way to cook the broccoli
Once beef is done, do a quick release, and put the instant pot back into “sauté” mode
Slowly add in arrowroot flour, using a fork to whisk into the liquid as you add it. Add in broccoli and continue stirring as the sauce thickens
Remove beef and broccoli with a slotted spoon and arrange in a large serving dish or meal prep containers. Allow the remaining liquid to continue simmering and thickening
Once it’s thick and bubbling, pour sauce over beef and broccoli
Garnish with sesame seeds, green onions or additional red pepper flakes

Notes: 50 Freezable Whole30 Instant Pot Recipes, 50 Whole30 Recipes for the Instant Pot · Instant Pot Lemon Chicken-Gluten Free Dairy Free Version · Instant Pot Jerk Pork · Instant Pot Tilapia

Instant Pot Egg Roll Bowl

A simple answer to the 'what's for dinner' question, this Instant Pot Egg Roll Bowl couldn't be easier to make. It's also a family friendly favorite that's packed with flavor and veggies. It's naturally gluten free, dairy free, paleo, and Whole30 as well. It comes together with minimal prep, and the Instant Pot does the rest. And when you're really pressed for time, you can make this even easier by using a coleslaw mix!
Provided by: Kari Peters
Total time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 15

Ingredients:

1 pound ground pork, turkey or beef
2 tablespoons minced ginger
2 cloves garlic, minced
1/3 cup coconut aminos, or 1/4 cup gluten free soy sauce/tamari
1 teaspoon toasted sesame oil
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons rice vinegar, or apple cider vinegar
1/2 cup chicken stock, homemade if you can
8 cups cabbage, sliced into 1″ x 2″ thick pieces, about 1 pound
2 cups grated carrots, 8 ounces from 4 carrots
1 red onion, sliced 1/2″ thick, 10 ounces
1/2 cup thinly sliced green onions
1/2 cup toasted cashew pieces
Sriracha, or 3 tablespoons mayo mixed with 1 tablespoon sriracha

How to cook:

Prep all the ingredients before beginning to cook.
Using the sauté function on the Instant Pot, brown the ground pork. If you’re using ground turkey you may want to add a bit of oil as well to keep it from sticking.
When the meat is browned, add the ginger and garlic, and cook stirring constantly for about 1 minute.
Add the sauce ingredients, and stir scraping up the browned bits from the bottom of the pan, (a metal spatula works well for this).
Then turn off the sauté function and add the prepped cabbage, carrots, and red onion to the Instant Pot. Stir to combine, then secure the lid and set the the pressure cook function for 0 minutes, (not a misprint, it’s really 0 minutes).
When the Instant Pot is done cooking, using the quick release function. When it’s safe to open, stir the egg roll mixture to combine and taste to see if you need to adjust the seasonings/add more salt or pepper.
Serve immediately with the sliced green onions and toasted cashews. Add some sriracha or the sriracha mayo if desired.

Notes: Whole30 Instant Pot Butter Chicken, Whole30 Instant Pot Creole Shrimp & Sausage · Instant Pot Chicken Zoodle Soup · Instant Pot Steak Fajita Bowls · Instant Pot Chicken Pot Pie

Instant Pot Orange Chicken {Whole30, Paleo, GF, Keto}

You're going to love this tender, juicy, and incredibly flavorful homemade Orange Chicken!
Provided by: Sarah Cook - Sustainable Cooks
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Chinese
Number of ingredients: 13

Ingredients:

2 lbs chicken breast
2 tsp baking soda ((optional. See notes))
1 tsp olive oil, divided
2 tsp sesame oil
3 tbsp fresh ginger, minced
4 cloves garlic ((minced))
4 tbsp orange zest
1/3 cup coconut aminos ((or soy sauce, reduced sodium))
1/3 cup rice vinegar
1/2 cup orange juice
2 tsp sriracha ((optional))
2 tbsp arrowroot powder ({or cornstarch})
1 tbsp cool water

Nutrition:

How to cook:

Instant Pot Instructions
Cut chicken breast into bite-sized pieces. Toss with baking soda, stirring to distribute. Set aside for 10-15 minutes.
Chop the ginger, garlic, zest and juice the oranges.
Rinse the chicken thoroughly. I place it in a small strainer and rinse until it runs clear. Pat dry with paper towels.
Set the Instant Pot to Saute and allow to heat up for two minutes. Add olive and sesame oil. Add chicken and cook for 2 minutes, stirring occasionally.
Push the chicken to the sides of the Instant Pot, add another tiny drizzle of olive oil, then add ginger and garlic. Stir for 1 minute. Turn Instant Pot to off.
Add a splash of the orange juice to the pot and use a wooden spoon to deglaze (fancy way of saying "scrape") any stuck on residue off the bottom of the Instant Pot.
Add the rest of the ingredients through the arrowroot.
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
Mix the arrowroot and water until smooth and set aside.
When the Instant Pot has finished cooking, carefully flip the vent to "venting" for a quick release.
Open the lid and press Saute.
Add the arrowroot slurry to the chicken and mix. Allow it to come to a boil, stirring often until the sauce begins to thicken - about 5 minutes.
Frying Pan/Wok Instructions
Follow steps 1-3 above. Make the arrowroot slurry and set aside.
Heat a large frying pan or wok over medium-high heat. Add 1 tsp olive oil and sesame oil to the pan. Swirl to coat.
Add the chicken and cook for 4-5 minutes.
Add ginger and garlic and cook for 1 more minute.
Push the chicken to the sides of the pan and add the rest of the ingredients including the arrowroot slurry to the pan.
Cook thoroughly until the chicken is completely white when a test piece is cut.

Notes: 25 Healthy Instant Pot Recipes (Paleo, Keto, Whole30), 25 Healthy Instant Pot Recipes: ; Instant Pot Paleo Pumpkin Chili from The Roasted Root ; Best Instant Pot Chicken Breast from Recipes from a