I use the darn thing at least 4 to 5 times a week and it’s seriously upped my cooking game while decreasing the time spent in the kitchen.
Tonight for dinner we had leftover stew (made yesterday in the Instant Pot) with butternut squash souffle (made tonight in Instant Pot), and tomorrow we’re having chicken & wild rice soup (again made in the Instant Pot).
(Updated photo below from our Winter Solstice Dinner with these AIP Paleo Swedish Meatballs, homemade lingonberry sauce, parsnip puree, and my new fave “Paleo walnut bread” (which will be featured in my next cookbook ♥)
Okay, so why is this contraption a game changer? Because it’s the BFF for the lazy chef. Yes, I love to cook and I love to eat, but I also love to do other things, and I enjoy my lazy times too. So my #1 reason for loving the Instant Pot is being able to Set it and Forget it!
My husband works out in the field and the time he gets off from work each day varies anywhere form 4pm to sometimes as late as 10pm. I love the Instant Pot for this very reason, see I simply prep our dinner in the Instant Pot at 3:30, whether I’m making stew, soup, chili, short ribs, pulled pork, etc, let the pot run through it’s pressure cooking mode for anywhere between 15 to 35 minutes depending on the recipe. Then I open the pot, spoon out my portion of dinner, fix myself a salad on the side, return the lid, and let hubby’s dinner stay there in “keep warm” mode until he gets home. PS: I normally pull out the extra portions for leftovers when I get my dinner and stick ’em in the fridge for tomorrow or freeze for another day.
Below is a Paleo, AIP, Low Starch recipe for Swedish Meatballs and Mushroom Gravy that I developed specially for the new Instant Pot Cookbook, and it’s made so simply in the Instant Pot! If you don’t have an Instant Pot feel free to bake these meatballs in a casserole dish in the oven.
Swedish Meatballs – AIP Instant Pot Cookbook
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 to 8 servings
Author Andrea Wyckoff
1 pound ground beef
1 pound ground pork
¼ cup minced fresh parsley divided
2 tablespoons dried minced onion
1 teaspoon dried sage
½ teaspoon ground mace
½ teaspoon sea salt
2 cups sliced mushrooms button or crimini
1 large onion chopped
½ cup bone broth (or coconut milk or water)
3 tablespoons coconut aminos
(optional non-AIP spices: a pinch of nutmeg, allspice, black pepper and/or crushed fennel seed)
In a bowl mix together ground beef, pork, 3 tablespoons minced parsley, dried onion, sage, mace, and salt.
Once thoroughly mixed, form into meatballs about 1-inch in diameter.
Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot®. Add the meatballs. Close and lock the lid.
Press the meat/stew button and set cooking time to 20 minutes. Once the time is up, very carefully quick release the pressure.
Using a slotted spoon gently remove meatballs and transfer to a serving platter.
Using an immersion blender or a high-speed blender, purée the cooked mushrooms, onions, and broth into a nice creamy gravy.
If the gravy is too thick, add a little more bone broth/coconut milk/water until the right consistency is reached.
Pour gravy over meatballs and garnish with remaining tablespoon of minced parsley.
This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash, cauliflower rice, sautéed veggies, or warmed zucchini noodles
Check out more of my favorite AIP Paleo Recipes in the Paleo AIP Instant Pot Cookbook!
• Substitute ¼ cup red wine or 2 tablespoons red wine vinegar/balsamic vinegar for the coconut aminos, if needed.