FOUR EASY WHOLE30 INSTANT POT RECIPES BY TRACEY GRANT

FOUR EASY WHOLE30 INSTANT POT RECIPES BY TRACEY GRANT

It’s no secret that I love my Instant Pot, or that it has been a huge asset when it comes to meal prep and batch cooking. The same can be said for the Medlie Veggie Drinks that I always keep on hand, so I teamed up with Medlie to combine the two for some easy, Whole30 compliant weeknight meals that you can knock out in a flash. Seriously though, I made (and photographed) all four in under three hours one morning, and that included the dishes!

 

Plus, have you seen my Whole30 Meal Prep Guide in collaboration with Medlie? Eating clean and prepping your meals can be hard — especially when, like many of us, you’re constantly on-the-go — so get all my tips and tricks in this exclusive guide!

 

Recipes by: Tracey Grant of @wholedailylife

 

INSTANT POT SPAGHETTI SQUASH WITH MEAT SAUCE

spagetti squash


INGREDIENTS:

  • 1 bottle Tomato Gazpacho
  • Medium/large spaghetti squash
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 8 oz sliced mushrooms
  • 1 lb sugar-free ground pork sausage
  • 4 oz tomato paste (preferably organic)
  • 1 28 oz jar compliant marinara sauce (preferably organic)
  • Fresh baby spinach, to serve

 

DIRECTIONS:

  • Wash the spaghetti squash and cut in half
  • Scoop out the seeds or leave them in for now, it doesn’t matter
  • Place the squash in the bowl of your Instant Pot with the steamer insert underneath and add about 1 cup of water
  • Close and lock the lid, then set the Steam function for 8 minutes (7 minutes if it’s a smaller squash)
  • While the squash is cooking, sauté the onions and mushrooms with the olive oil in a large skillet over medium heat
  • When starting to soften, add in the ground pork and cook until no longer pink
  • Add in the tomato paste and the bottle of Tomato Gazpacho; stir to combine, then add the marinara sauce and let simmer
  • When the squash is done cooking, use the quick release function to release the pressure (so that it doesn’t overcook)
  • Carefully remove the squash with tongs and scoop out the seeds, if needed
  • To serve, plate some of the spaghetti squash alongside some spinach and top with a generous portion of sauce!

 

INSTANT POT BBQ CHICKEN WITH SWEET POTATO AND ARUGULA

Chicken and arugula


INGREDIENTS:

  • 1 DIGESTION Veggie Shot 
  • 1 lb boneless skinless chicken breasts
  • 1 bottle of compliant BBQ sauce (prefer Tessemae’s)
  • Cooked sweet potato and arugula (to serve)

 

DIRECTIONS:

  • Place the chicken in the bowl of your Instant Pot
  • Pour the Veggie Shot and half of the bottle of BBQ sauce over the top, then close and lock the lid
  • Cook on the Poultry setting for 15 minutes, then allow pressure to release naturally (this is important to prevent the meat from getting tough).
  • Once removed from the Instant Pot, shred the chicken with two forks and then transfer to a bowl with tongs, leaving the excess liquid behind (we want some of it, just not all of it!)
  • Add the rest of the bottle of BBQ sauce to the chicken and mix to combine
  • Serve chicken on a bed of cooked sweet potato and arugula

 

INSTANT POT PIZZA SOUP

Pizza Soup Recipe

 

INGREDIENTS:

  • 1 bottle of Tomato Gazpacho
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 8 oz sliced mushrooms
  • 8 cloves garlic, minced
  • 1 lb sugar-free ground pork sausage
  • 1 12 oz jar compliant pizza sauce (preferably organic)
  • 1 can fire roasted diced tomatoes (preferably organic)
  • 1 jar roasted bell peppers, drained and diced (preferably organic)
  • Sliced olives, for topping
  • Fresh oregano, to taste
  • Fresh basil, to taste

 

DIRECTIONS:

  • Add the olive oil, onion, and mushrooms into the bowl of your Instant Pot and hit the Sauté button
  • Sauté until starting to soften and brown, then add garlic and sauté one more minute
  • Add in the ground pork, and cook until no longer pink
  • Turn off the saute function, then add the bottle of Tomato Gazpacho, pizza sauce, fire roasted diced tomatoes, and diced bell peppers. Stir to combine
  • Close and lock the lid, then set the Instant pot to manual high pressure for 10 minute
  • Remove from heat and top your bowl with olives and fresh herbs!
  • Try it topped with cheese, sliced pepperoni, and sourdough croutons as part of your Food Freedom, if that suits you!

 

INSTANT POT CHICKEN CHILI

Chili

 

INGREDIENTS:

  • 1 bottle of Tomatillo Kale Jalapeno
  • 1 tbsp olive oil
  • 1 onion, diced
  • 8 cloves garlic, minced
  • 1 jalapeño, de-seeded and minced
  • 1 jar compliant salsa verde
  • Juice of 1 lime
  • 1 4 oz can green chilis
  • 1 large white sweet potato, peeled and chopped into 1/2” cubes
  • 1 lb chicken tenders
  • cilantro, to taste
  • Sliced avocado

 

DIRECTIONS:

  • Place the onion and olive oil in the bowl of your Instant Pot and hit the Sauté function
  • Sauté for 5-7 minutes, until onion is starting to soften, then add the garlic and jalapeño and sauté 1-2 more minutes. Once complete, turn off the sauté function
  • Add the salsa verde, bottle of Tomatillo Kale Jalapeno, lime juice, green chilis, and sweet potato cubes
  • Stir to combine, then add the chicken tenders, making sure they are submerged
  • Close and lock the lid, then cook on Manual high pressure for 12 minutes
  • Allow pressure to release naturally
  • When soup is cooked, remove the chicken tenders with tongs and roughly chop them before adding back in (optional)
  • Garnish with lots of fresh cilantro and avocado