5 ingredient pizza pie recipe

Ingredients
1 large spaghetti squash (about 600 grams)
1 pound Italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
Instructions

Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
Once squash is done cooking, remove threads and place in an 8x8 greased baking dish.
Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.
Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.
Let rest for 5 minutes before serving.

Roast Chicken in the Instant Pot

Ingredients

1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil
1 tsp. paprika
1½ cups chicken broth
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled

Instructions

In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.

My first foray into using my Instant Pot.  This came out so well, I wish I had bought one before!!!!!

Chicken Tikka Masala in Instant Pot

Ingredients

2 lbs boneless skinless chicken breast

1 small onion, chopped

1/2 yellow pepper, chopped

2 tablespoons butter or ghee

1 teaspoon cumin

1 teaspoon corainder

1-2 teaspoons garam masala

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (or more to taste)

1 1/2 teaspoon sea salt

15 oz can diced tomatoes

1/2 cup full fat coconut milk

3 cloves garlic, minced

1 teaspoon grated fresh ginger

Instructions

Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.

Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 

Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry.

When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

Chicken Pho in Instant Pot

Ingredients

For the broth:

• 1 tablespoon coriander seeds
• 3 whole cloves
• Chubby 2-inch (5 cm) section ginger, peeled, thickly sliced, and bruised
• 1 large (10 oz | 300 g) yellow onion, halved and thickly sliced
• 7 cups (1.66 l) water
• 1 (4 lb | 1.8 kg) whole chicken (no bigger!)
• 1 small (4 oz | 115 g) Fuji apple, peeled, cored, and cut into thumbnail-size chunks
• ¾ cup (0.7 oz | 20 g) coarsely chopped cilantro sprigs
• 1 tablespoon Diamond Crystal kosher salt (or 1½ TEASPOONS fine sea salt or Morton’s kosher salt)
• About 1½ tablespoons fish sauce
• 1- 2 teaspoons maple syrup (optional)

For the bowls:

• 4 medium zucchini, spiralized and blotted dry with paper towels
• About half the cooked chicken from the broth
• ½ small (2 oz | 60 g) yellow or red onion, thinly sliced against the grain and soaked in water for 10 minutes
• 2 thinly sliced green onions, green parts only
• ¼ cup (0.2 oz | 5 g ) chopped fresh cilantro, leafy tops only
• Thai basil leaves (optional)
• Pepper (optional)
• Paleo sriracha (optional)
• Lime wedges (optional)

Instructions

1. Toss the coriander seeds and cloves in a 6-quart pressure cooker. Press the sauté button on your Instant Pot (or place a stovetop pressure cooker over medium heat) and toast the spices for several minutes, shaking or stirring, until fragrant. Throw in the ginger and onion and stir everything until aromatic, 45 to 60 seconds.
2. Pour in 4 cups (1 l) of the water to stop the cooking process. Carefully place the chicken in the cooker, breast side up.
3. Add the apple, cilantro, salt, and remaining 3 cups (0.71 l) water.
4. Press the Cancel/Keep Warm button, lock the lid in place, and make sure the valve on top is in the sealed position. Press the Manual button and set the Instant Pot to cook under high pressure (~12 psi) for 14 minutes.
5. If you’re using a stovetop pressure cooker, bring to low pressure, 8 psi, over high heat on a gas or induction stove, or medium heat on an electric stove. Lower the heat to maintain pressure, signaled by a gentle, steady flow of steam coming out of the cooker’s valve. Cook for 15 minutes, or a few minutes longer if your cooker’s low setting is less than 8 psi. If your cooker only has a high-pressure,15 psi, setting, cook for 12 minutes. Your aim to gently poach the chicken and not overcook it!
6. When done, turn off the Instant Pot and let the pressure decrease naturally for 20 minutes. Set a timer and if the pressure hasn’t completely released when it dings, turn the valve at the top to quickly vent the remaining pressure.  (If you’re using a stovetop pressure cooker, slide it to a cool burner and let the pressure decrease naturally, about 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
7. Wait another 5 minutes before using tongs to transfer the chicken to a large bowl; if parts fall off in transit, don’t stress. Add cold water to cover the chicken and soak for 10 minutes to cool and prevent drying. Pour off the water, partially cover, and set the chicken aside to cool.
8. Skim some fat from the broth, before straining it through a Chinois or muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should end up with about 7 cups broth.
9. If using right away, season the broth with the fish sauce, extra salt, and maybe a smidge of  the maple syrup. Or, partially cover the unseasoned broth and let cool, then refrigerate for up to 3 days or freeze for up to 3 months; reheat and season before using.
10. Use a knife or your hands to separate the breast meat and legs from the chicken. Set aside half of the chicken for another use. Reserve the remaining chicken for pho bowl assembly. The chicken can be refrigerated for up to 3 days or frozen for up to 3 months; bring to room temperature to use.
11. Prep and assemble the bowls. Cut or shred the chicken into bite-size pieces. Discard the skin or save it for cracklings. Bring the broth to a simmer over medium heat as you are assembling the bowls.
12. Divide the zucchini noodles among four soup bowls. (If you like softer zoodles, use a mesh strainer to dunk them in boiling water until the desired softness before placing the drained zoodles into the soup bowls.) Top the zoodles with shredded chicken.
13. Check the broth flavor once more, raise the heat, and bring it to a boil. Ladle about 2 cups (480 ml) broth into each bowl.
14. Then garnish with onion, green onion, cilantro, basil, pepper, and sriracha if desired.  You can squeeze on fresh lime juice, too. Serve immediately!

Curried broccoli soup-Instant Pot

Ingredients

• 2 tablespoons ghee, coconut oil, olive oil, or fat of choice
• 3 medium leeks, white parts only, cleaned and trimmed and roughly chopped
• 2 medium shallots, roughly chopped
• 1 tablespoon Indian curry powder
• Kosher salt
• 1½ pounds broccoli, chopped into uniform florets
• ¼ cup peeled and diced apple (I like Fuji)
• 4 cups bone broth or chicken stock
• Freshly-ground black pepper
• 1 cup full-fat coconut milk
• Leftover Kalua Pork, crisped in a pan (optional)
• Chives (optional garnish)

Instructions

1. Turn on the sauté function on the Instant Pot, and add your fat of choice once the stainless steel insert is hot.
2. Add the chopped leeks, shallots, curry powder, and a sprinkle of salt. Cook, stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.
3. Throw in the chopped broccoli and apple. Stir to mix well.
4. Add the broth. If the vegetables aren’t mostly submerged, add more water, but make sure that the pressure cooker isn’t more than about ⅔ full.
5. Press the “Cancel/Keep Warm” button on the Instant Pot, and position the electric pressure cooker under the stovetop vent. (That way, you’ll protect your fancy kitchen cabinets from the steam when you release the pressure manually.)
6. Program the cooker for 5 minutes under high pressure. (You can hit the “Manual” button and press the “—” button until the 30 decreases to 5.) Place the lid on the pressure cooker and go goof off .
7. When the soup is finished cooking, turn off the pressure cooker and release the pressure manually under the stovetop vent. If you overfill the Instant Pot, some liquid might spurt out the top, so be careful!
8. Use an immersion blender to blitz the soup. The result should be a smooth, aromatic green purée.
9. Add the coconut milk, season to taste with salt and pepper, and blend to incorporate it into the soup. Taste the soup for seasoning (again) and add salt and pepper if necessary.
10. Ladle into bowls and serve immediately.

Thai beef curry in Instant Pot

Ingredients

• 3 pounds grass fed beef brisket, chuck roast, or boneless short ribs, cut in 1½-inch cubes
• 2 teaspoons Diamond Crystal kosher salt
• 1 tablespoon coconut oil
• 2 tablespoons Thai curry paste
• 1½ cup full-fat coconut milk, plus ½ cup (optional)
• 2 tablespoons coconut aminos
• 2 tablespoons apple juice (I like Martinelli’s brand)
• 1 tablespoon Red Boat fish sauce
• 2 medium sweet potatoes, peeled and cut in large cubes
• 2 small onions, peeled and coarsely chopped
• 2 large carrots, peeled and cut in 2-inch pieces
• Handful of chopped mixed herbs, like cilantro and scallions

Instructions

1. In a large bowl, toss the cubed beef with the salt.
2. Use your hands to distribute the salt evenly.
3. Press the “Sauté” button on the Instant Pot and add the coconut oil. (No Instant Pot? Simply heat the oil in your stovetop pressure cooker over medium heat.)
4. When the oil is hot, add the curry paste and stir until fragrant.
5. Pour in the coconut milk, coconut aminos, apple juice, and fish sauce.
6. Stir the sauce to combine.
7. Add the beef cubes, sweet potatoes, onions, and carrots. Stir everything well.
8. Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
9. Press the “Meat” button to cook the stew for 35 minutes under high pressure. (If you’re using a stovetop pressure cooker, lock the lid and crank the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low, or just enough to maintain high pressure. Set a timer for 35 minutes as your stew cooks under high pressure.)
10. When the stew is finished cooking, unplug the electric pressure cooker and let the pressure drop naturally. If it’s still pressurized after 10 minutes, turn the knob at the top to release the pressure manually. (For stovetop pressure cookers, turn off the burner and let the pressure drop naturally.)
11. Once the pressure is released, take off the lid and taste the stew. Adjust the seasoning with additional salt or fish sauce to taste.
12. Don’t worry if the sauce looks kind of curdled—it’ll still be delicious. For those of you who want a creamier sauce, you can transfer the meat to a serving platter with a slotted spoon. Pour the sauce and vegetables into a blender or food processor and add the optional ½ cup of coconut milk. Purée the sauce until smooth, and combine it back with the beef before serving.
13. I’m too lazy to wash a blender so I don’t bother with this extra step. I simply ladle the yummy stew on top of a bowl of cauliflower rice, hide the stew under a pile of fresh herbs, and dig in!

Lemongrass Chicken in Instant Pot

Ingredients

• 1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
• 4 cloves garlic, peeled and crushed
• 1 thumb-size piece of ginger, peeled and roughly chopped
• 2 tablespoons Red Boat fish sauce
• 3 tablespoons coconut aminos
• 1 teaspoon five spice powder
• 1 cup full-fat coconut milk (+¼ cup optional)
• 10 drumsticks, skin removed
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon ghee or coconut oil
• 1 large onion, peeled and thinly sliced
• ¼ cup fresh cilantro, chopped
• Juice from 1 lime (optional)

Instructions

1. Peel, trim, and smash the piece of lemongrass. (If you need to read up on cooking with lemongrass, check out this tutorial.)
2. Combine the lemongrass, garlic, ginger, fish sauce, coconut aminos, and five-spice powder into a blender or food processor. Pour in the coconut milk and blitz until a smooth sauce forms.
3. If you haven’t ripped off the skin from the drumsticks, grab a paper towel and go to town. (You can leave the skin on if you’re feeling particularly lazy, but it’ll get kinda rubbery in the stew.)
4. Put the chicken drumsticks into a large bowl and season with salt and pepper. Toss the chicken parts with the salt and pepper.
5. Plug in your Instant Pot and press the “Saute” button to heat up the insert. (If you’re using a stovetop pressure cooker, crank your burner to medium.)
6. Drop in a teaspoon of ghee or coconut oil. When it melts, add the sliced onions. Stir-fry the onions until they’re translucent (3-5 minutes).
7. Add the drumsticks to the pot and pour the marinade on top. Press the “Cancel/Warm” button on the Instant Pot and lock the lid with the top dial pointed towards the sealed position.
8. Press the “Manual” or "Pressure Cook" button and set it to cook for 15 minutes under high pressure. (If you’re using a stovetop pressure cooker, lock the lid and increase the heat to high to bring the contents to high pressure. Once high pressure is reached, decrease the heat to low or enough to maintain high pressure. Set a timer for 15 minutes as your chicken cooks under high pressure.)
9. When the stew finishes cooking, turn off the pressure heater (or turn off the heat) and release the pressure valve. Once the pressure drops, unlock the lid and taste for seasoning.
10. If needed, add a few splashes of fish sauce, a dash of salt, or a grind or two of black pepper. Plate and serve!

Instant Pot Mexican beef

Ingredients

• 2½ pounds boneless beef short ribs, beef brisket, or beef chuck roast cut into 1½- to 2-inch cubes
• 1 tablespoon chili powder
• 1½ teaspoons kosher salt (Diamond Crystal brand)
• 1 tablespoon ghee or fat of choice
• 1 medium onion, thinly sliced
• 1 tablespoon tomato paste
• 6 garlic cloves, peeled and smashed
• ½ cup roasted tomato salsa (like the Salsa Roja Asada from my cookbook or iPad app—or just buy some)
• ½ cup bone broth
• ½ teaspoon Red Boat Fish Sauce
• freshly ground black pepper
• ½ cup minced cilantro (optional)
• 2 radishes, thinly sliced (optional)

Instructions

The process is pretty much the same regardless of whether you use a stove-top pressure cooker or an electric one. The only difference is that your cooking time under high pressure will be slightly shorter with the stove top cooker than with an electric cooker (e.g. 30 minutes vs. 35 minutes).

1. In a large bowl, combine cubed beef, chili powder, and salt.
2. Press the “Sauté” button on your Instant Pot and add the ghee to the cooking insert. Once the fat’s melted, add the onions and sauté until translucent. (If you’re using a stove top pressure cooker, melt the fat over medium heat and sauté the onions.)
3. Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
4. Toss in the seasoned beef, and pour in the salsa, stock, and fish sauce.
5. Cover and lock the lid, and press the “Keep Warm/Cancel” button on the Instant Pot. Press the “Meat/Stew” button to switch to the pressure cooking mode. If your cubes are smaller than mine, you can press the “minus” button to decrease the cooking time from the preset 35 minutes. Once the pot is programmed, walk away. (If you’re using a stove-top pressure cooker, you won’t have all those buttons to press. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes.)
6. When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you’re using a stove-top pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (~15 minutes).
7. Unlock the lid and season to taste with salt and pepper. At this point, you can plate and serve—or store the beef in the fridge for up to 4 days and reheat right before serving.
8. When you’re ready to eat,  top the hot stew with cilantro and radishes.

Instant Pot

My new kitchen gadget has arrived.  Now I need some recipes to use it.
I'm hoping it can replace my two crockpots and rice steamer and save space and time in the kitchen.

Mocha beef recipe for Instant Pot

Ingredients

For the mocha rub:

• 2 tablespoons finely ground coffee (you can substitute decaf)
• 2 tablespoons smoked paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cocoa powder
• 1 teaspoon Aleppo pepper (you can substitute red pepper flakes)
• 1 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon sea salt

For the roast:

• 2 pounds beef chuck roast, cut into 1½- to 2-inch cubes
• 1 cup brewed coffee (you can substitute decaf or broth)
• 1 cup beef broth or bone broth
• 1 small onion, chopped
• 6 dried figs, chopped
• 3 tablespoons balsamic vinegar
• Kosher salt
• Freshly ground black pepper

Instructions

1. Mix the ingredients for the mocha rub in a small bowl. You won’t need all of the rub, so save the extra in a tightly sealed container.
2. Brew a cup of coffee. When I’m making just one cup, I turn to my Aeropress—not only because it makes a mean cuppa coffee, but also because it tickles me to know that the Aeropress was invented by the same dude who made Aerobie flying rings.
3. Place the beef cubes in a large bowl and add three to four tablespoons of the mocha rub.
4. Toss well until the beef is evenly coated.
5. Combine the brewed coffee, broth, onion, figs, and balsamic vinegar in a high-powered blender. Blitz until liquefied.
6. Transfer the seasoned beef to your pressure cooker and pour the sauce on top.
7. Cover and lock the lid of your pressure cooker.
8. If you’re using an Instant Pot, turn it on and press the “Meat/Stew” button to switch it to the pressure cooking mode. And if your cubes are smaller than mine, you can press the “minus” button to decrease the cooking time from the preset 35-minute cooking time. Once the pot is programmed, walk away. (Or, if you’re like me, sit down and eat dinner.)
9. When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. At this point, turn it off and let the pressure release naturally (about 15 minutes).
10. (Using a stove-top pressure cooker? You won’t have all those buttons to press; instead, just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes. Remove the pot from the heat, and let the pressure release naturally.)
11. Pop open the lid. The meat should be fork tender. If it’s not, cook it under high pressure for 5 more minutes.
12. Transfer the cooked beef to a serving platter.
13. Shred the meat with two forks.
14. If desired, heat the remaining sauce to a boil to reduce and thicken it. Adjust the seasoning with salt and pepper to taste.
15. Ladle the sauce on the beef and dig in!