Instant Pot – Smart, I fucking love you.
Instant Pot – Smart…
I am so grateful this brilliant electric pressure cooker came into my life!
I must be eating at least 4-times the amount of veggies now, because it is so easy to make delicious and extra nutritious vegetables with it.
Instant Pot – Smart is a set it and forget it appliance so I don’t have to stand over a hot stove watching my veggies cook. And? This is WAY FASTER.
Be still my heart.
Would you believe I am still using my Instant Pot every single day… multiple times a day. I use it for my veggie-heavy breakfast, lunch and dinner.
Here are some of my latest creations.
By the way, if you get an Instant Pot – Smart and want my preprogrammed recipes, email me and I can send them to you where you add them to the Instant Pot – Smart app on your smart phone with the click of a button. Not sure if the app works on all phones – I’m using an iPhone but I think it works with Android, too. Double check though!
Chicken and Vegetable Soup
Nourishing Chicken and Veg soup – no noodles needed.
One Pot Meals – Love ‘em.
For the chicken and vegetable soup, I basically put a cup of spring water in the Instant Pot plus the trivet rack. I placed a small pasture-raised organic chicken on top that was seasoned with salt and pepper. Cooked on HIGH for 13 minutes (it’s about 5 minutes per pound of thawed whole chicken). Let it release naturally. Then, I took the chicken out and set aside in a glass baking dish.
While the chicken cooled for a few minutes, I added lots of veggies to the instant pot like carrots, celery, kale, and Dr. Cowan’s awesome veggie powders (tomato salt, leek powder, and three-fold blend). This makes the veggie amount and diversity go even higher. By the way… my readers get a 15%-off coupon to use with Dr. Cowan’s online store:
Coupon Code: KRISTEN
Read here for more about my using Dr. Cowan’s garden vegetable powders.
Back to the chicken and vegetable soup recipe… I added a bit more water ensuring at least a cup’s worth was in the pressure cooker. It always needs liquid in it to work.
I put the lid back on the Instant Pot and cooked for a few minutes (low pressure is usually my choice for veggies except for big root veggies). While those were cooking I effortlessly pulled the meat off the bones and cut the meat into pieces (saving the bones to easily make chicken bone broth with the Instant Pot later).
Once the Instant Pot Smart was done cooking the vegetables, I opened it up immediately with Quick Release and added the chicken. Stirred it up, tasted for seasoning. Done.
Green Beans with Ghee and Sea Salt
Making green beans in the Instant Pot.
BTW – Thanksgiving cooking just got easier with this Instant Pot – Smart. I plan on making the mashed potatoes, green beans, cranberries, and gravy with it. Have I mentioned how stress-free this kitchen robot makes my life?
Ok, the green beans…
I simply put 12 ounces of organic green beans in a colander basket along with a cup of spring water to my Instant Pot – Smart. I set it for LOW to cook for 3-minutes (they were yummy-soft but next time I’ll try 2 minutes to cook a bit less). While they were cooking I set out a bowl with grass-fed organic ghee (<– that’s the only brand of ghee I’ll buy as it tastes the best) and sea salt.
In case you’re wondering why I use spring water sometimes, it’s because I drink the vegetable tea (I call it) after the cooking is done as it has nutrients and is tasty. I don’t do that with everything I cook in there, like eggs, so those types of recipes I just use tap or filtered tap.
Broccoli n Carrots
After I took these out of my Instant Pot, I cut the broccoli more.
Normally when I cook broccoli by itself, I put the big ol’ head of broccoli straight up in the Instant Pot not bothering to cut. After it cooks I take it out with tongs, transferring it to my cutting board where I then cut it.
For the broccoli and carrot combo, I put them in a bowl and added grass-fed butter, Dr. Cowan’s tomato salt, leek powder, and kale powder plus hemp seeds and Jovial’s borlotti beans. A perfect lunch!
“This sh*t is TOO EASY!”
These are tasty straight from the jar.
Kale with beans and Dr. Cowan’s Veggie Powders
Are you getting my message as to how easy it is to add more vegetables to your life with an Instant Pot – Smart? Do you and your family a favor and buy one. Then, buy one for your BFF for the holidays and your mom probably needs one, too. Mine did!
Tender kale and beans. So good. #InstantPotSMART
Here I cooked the kale on the trivet over a cup of spring water under LOW pressure for 3-minutes. The only prep I had to do was wash the kale and I simply chopped it in half once. While it was cooking I grabbed a bowl to which I added my Dr. Cowan’s veggie powders plus grass-fed butter and sea salt.
When the kale was done cooking I took it out with tongs (it’s hot!) and transferred it to my cutting board for a few more cuts. Then stir it into the bowl with butter and added some beans. Awesome breakfast! (Another day I did the same thing but added two Instant Pot cooked eggs when I added the beans. See how I do the eggs below.)
Instant Pot Eggs (soft/medium/hard cooked)
Instant Pot Eggs
Eggs are reason alone to buy an Instant Pot – Smart. They cook easily without watching a pot, come out perfectly every time and best of all? They peel so easily!!!
I add a cup of tap water to the instant pot plus the trivet. Add 12 eggs in shell that are straight from the fridge. Cook on LOW for 3-5 minutes depending on desired doneness (for me that’s 4 minutes). While they’re cooking, get an ice bath ready (large bowl with half water and half ice). Once the Instant Pot Smart is done cooking, Quick Release. Transfer the eggs to the ice bath with tongs. After letting them cool a few minutes, get to easily peeling off the shells which is actually fun when it’s as easy as this. Store in the fridge.
Or… make my delicious deviled eggs featured in my Turmeric Hacks ebook.
Turmeric Recipes Ebook!
Pan Roasted Chicken Breasts w Easy Pan Sauce and green(!) cauliflower
My husband really loves chicken and we have it on the menu about once a week for dinner. I generally make it, whole, in a slow cooker (as a soup) or something else easy (roasted in a dutch oven).
On occasion for our chicken meal, I make some killer chicken breasts. These require a bit more work, but day-uummm they are good.
However(!), I have three requirements.
- The chicken breasts must have the skin on.
- The chicken breasts must have the bone in.
- And, most importantly, the chicken breasts must come from a pasture-raised organic bird… or I won’t even bother.
Once those criteria are met, I get to making pan-roasted chicken breasts with an easy pan sauce and my family is extra happy.
Brining Alert! The recipe includes brining the chicken breasts which is actually easy and only takes about 30 minutes. I’ll admit, I’ve always been intimidated by the whole brining thing, but turns out, it’s easy. I learned about it from America’s Test Kitchen, cuz they brine their breasts, and I trust their recommendations.
Know this: The brine keeps the breasts juicy and flavorful. Totally recommend.
Know this, too: Don’t be afraid of the brine.
Read More »
My Best Chicken Soup
I just made my best soup ever. It’s chicken soup, but I added an extra step and an extra ingredient that took it to new levels of comfort and deliciousness.
Here’s the back story…
I love making super easy chicken soup, as illustrated here in a previous post. Everyone likes it, including my young daughter, but she’s not a fan of carrots. Weird, I know. She loves broccoli and brussels sprouts. But carrots? Meh… she’s not a fan.
I decided to try a trick this time. I blended the soup, which had lots of carrots. And, for extra wonderful-ness, I added a bit of heavy cream.
She loved it. Yay, cuz trying to get her to embrace carrots for their night-vision superpower wasn’t working.
We all loved it. It’s become the new chicken soup staple around this house.
Read More »
Review Copy: Nourishing Broth (book)
You all know how much I love homemade bone broth because bone broth is crazy yum, bone broth is magically healing, and bone broth (i.e., stock) takes every recipe it’s used in to restaurant-delicious levels, or as my husband likes to say, “It’s chef-y.”
Healing Bone Broth
It turns out that not nearly enough people make their own bone broth, instead buying it in a box or a can from the store. This is no way ever compares to the taste, nourishment, and wonder of real homemade bone broth. Never. Ever. Never. Ever. Never. Ever. Never. Ever. Never. Ever. In fact, I don’t even bother with store bought broth, as if you couldn’t tell. If I didn’t have a supply of bone broth in my fridge or freezer (that would never happen, but saying it did, or like maybe I’m traveling), I wouldn’t resort to buying broth at the store. I’d simply use filtered water since it’s probably better for me than store bought crap broth (stock) anyway.
The awesome thing is that making bone broth is so easy it’s practically a joke. When I first ventured into omnivore territory after being a vegan for almost a decade, I started with enjoying pasture-raised eggs in my diet. Shortly after, I was drawn to move into other areas, and bone broth was calling my name. I never would’ve guessed that in a million years, but it did. I followed my intuition, smart woman that I am, and it’s been a fun and delicious journey ever since. I feel like a witch with a cauldron when I make it. In fact, I need a witch’s hat on when I make it. My daughter would love that. Note to self: buy witch’s hat.
Read More »
Orange Chicken & Yams Slow Cooker Gluten Free
The easier and simpler a recipe is, the more attracted I am to it these days. Being a mom to a 3.5 year old is busy, but with easy recipes like this, then it’s a breeze.
Enter Orange Chicken & Yams. And, of course… ENTER: SLOW COOKER. I think my slow cooker will go from being my best friend to my bestest best friend. With a recipe as easy, delicious, and nutritious as this, I have so much time on my hands that I can read a book. ;) Speaking of books, I just finished Chris Kressers’ The Paleo Code, which is a good book detailing a Paleo diet with a Real Food spin which I like. I’m about to dive into Eat the Yolks (by funny gal Liz Wolfe) between chapters of one of my favorite authors, Diana Gabaldon. I’m on her 5th book in The Outlander Series, The Fiery Cross. The Outlander Series is soooooo fantastic and very popular (so popular that I believe a TV series is being made of it). I love to read. It’s one of my favorite things.
On to the recipe:
Read More »
Cinnamon Apple Chicken with Buttered Purple Cabbage
My Cinnamon Apple Chicken with Buttered Purple Cabbage is soooo good. It’s comfort, health, ease, and deliciousness all wrapped up in one meal and tied with a bow. Cabbage and apples are a great combo that everyone will love.
Most of my chicken dishes are made in a slow cooker, but once in a while, I want some golden (pasture raised organic) chicken skin to sink my teeth into, such as the gluten free recipe below (and also this staple in our house: Garam Masala Orange Chicken). I buy my pasture raised organic chickens here (also available soy-free, meaning they didn’t feed the chickens any soy). Good Earth Farms is also where we bought our pasture raised turkeys for Thanksgiving and Christmas. A testament to the quality and deliciousness of their poultry was when my mom, who is always extremely(!) honest, exclaimed three times how much she enjoyed the turkey and she’s never been a “turkey” person.
Read More »
Although I often just like having my chicken made in a slow cooker as a stew or soup, this recipe deserves a spot in the chicken recipe rotation because it’s so damn delicious.
Garam Masala Orange Chicken (paleo gluten free) with carrots and greens.
I’d say we have chicken probably once a week, and when we do, it’s with the skin on and it’s always pasture-raised AND organic. I was excited to see that I could buy it online – and soy-free to boot! – from Good Earth Farms, since I wasn’t able to find it at any stores. Pastured chickens are small by nature since they’re not loaded with chemicals, hormones or anything nasty.
My chicken recipes are usually made with a pasture raised chicken that is 2 to 4 pounds (whole or pieced – to be honest though… when baking chicken I prefer it pieced because I stink at carving it post-roasting). This is enough to feed my hearty-appetite family (Greg, Kamea, myself) with some left over. With leftovers, I like to add it to my pastured eggs at breakfast or I add broth and make soup for lunch.
Read More »
I’ve been drawn to making dishes with a minimalist mentality. I’m buying the highest quality ingredients I can find and letting them speak for themselves in my recipes, while also using as few ingredients as possible. I’m doing this for a few reasons… for starters it’s easy and less demanding of my time. It’s also less expensive because I am not incorporating as many ingredients. And, in many cases, it’s healthier.
Enter: Minimalist (aka Easiest) Slow Cooker Chicken.
Minimalist (aka Easiest) Slow Cooker Chicken
This paleo recipe took me literally minutes to put together. The slow cooker did all the work cooking all day, while I sat back and enjoyed the smells wafting through my house.
Read More »