Arbonne 30 Days Instant Pot Recipes

Note: If you have weight management goals, keep the healthy carbs (carrots, sweet potatoes) to 1/8 of your serving.

INGREDIENTS:

1 tablespoon avocado oil

1 pound (or 1 Costco package) grass-fed, organic, ground beef

1 red onion chopped

1 1/2 cup cut green beans

1 cup green peas

3 medium carrots, peeled, chopped

3 stalks celery, chopped

1 14oz can organic diced tomatoes (Costco)

1 cup water or broth

4 sweet potatoes, scrubbed, cut in thirds

1 tsp fennel seeds

sea salt

pepper

DIRECTIONS:

Select the Sauté setting on the Instant Pot and heat the avocado oil. Sauté the chopped vegetables, after 3-4 minutes add the meat. Break it up with a wooden spoon or spatula until meat is cooked through and no longer pink. Add salt to taste (1 tsp works) and fennel seeds and pepper. Press “Cancel” on the Instant Pot.

Add 1 can diced tomatoes and 1 cup water or broth. Mix together with wooden spoon.

Add the potatoes: Place a steam rack with legs resting firmly on the bottom or use silicone colander and place on top of mixture. Add potatoes, and 1 layer of stacking is ok.

Pressure cook the filling and the potatoes together: Secure the lid and set to sealing. Set on “Manual” program for 15 minutes at high pressure. (It may take about 15 minutes to come up to pressure.)

Vent: When the cooking program ends, perform a quick pressure release by turning the pressure release knob on the lid to venting.

Mash the potatoes: Remove colander or with tongs the potatoes, peel and mash.

Assemble the pie: Transfer the beef and vegetable mixture from the Instant Pot to a 9x13 or 8x8 baking dish. Spread out evenly. Add the mashed sweet potatoes on top. You are good to serve at this point.

Optional: Broil in the oven for 3-5 minutes, checking often.

Serve immediately.

• 6-8 boneless chicken thighs skinless or with skin*

• sea salt and pepper to taste

• 1/2 teaspoon garlic powder

• 2 tablespoons olive oil

• 2 teaspoons Italian seasoning

• 3 tablespoons ghee (can use butter if not paleo or Whole30)

• 3 garlic cloves sliced or minced

• Lemon juice

• 2 tablespoons balsamic vinegar

• 1/2 chicken broth (low sodium)

• Chopped fresh parsley if desired

• Instant Pot!

* VEGGIES:

• 1/2 lb carrots (leave out for weight management)

• 1/2 lb baby potatoes, cut in half (swap for cauliflower for weight management)

• 1/2 bunch asparagus , ends trimmed

* Instructions:

• Season the chicken with salt, pepper, garlic powder and Italian seasoning.

CHICKEN & VEGGIES IN INSTANT POT:

1. Press the Sauté function (Normal setting) & add the olive oil to the pot

2. Place chicken inside and cook each side for 4-5 minutes, or until golden brown. Move to a plate & set aside.

3. Melt ghee (or butter) in IP & stir in the garlic. Add lemon juice & balsamic vinegar to deglaze the pan & cook for 1 minute. Add Italian seasoning & chicken broth.

4. Add the chicken back into the pot. Add the veggies. Cover & lock the lid, then turn the valve to Sealing.

5. Select the Manual or Pressure Cook button and adjust the timer to 2 minutes.

6. After time goes off, vent the IP & ENJOY🤍

Ingredients

• ▢ 1 ½ Pounds Beef Stew Meat or Roast
• ▢ 1 Tablespoon Olive Oil
• ▢ 1 Teaspoon Salt
• ▢ 1 Teaspoon Pepper
• ▢ 1 Teaspoon Italian Seasoning
• ▢ 2 Tablespoons Worcestershire Sauce
• ▢ 3 Cloves Garlic, Minced
• ▢ 1 Large Onion, Chopped
• ▢ 1 16 Ounce Bag Baby Carrots, Cut Into Slices
• ▢ 2 ½ Cups Beef Broth
• ▢ 1 10 Ounce Can Tomato Sauce







Instructions




• Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.
  
• Cook the meat until browned on all sides.
  
• Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, and tomato sauce. Close the lid and steam valve on the instant pot.
  
• Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

Serve with green beans and a green salad!

Source: www.thesaltymarshmallow.com with modifications

• 4-5 chicken breasts
  
• Jar of salsa (check for no added sugars)
  
• If desired, add in 1 T. Chili powder, 1 tsp garlic, 1/2 tsp cumin, salt and pepper to taste
• Cook on pressure high for 18 minutes.
  
• Shred the chicken toss back into pot and mix with cooked sauceand use in lettuce leaves for tacos or with egg whites.
  
• You can use some of the reserved liquid to then cook brown rice or quinoa
• Add black beans, brown rice, romaine and a avocado
• Keep healthy carbs (rice and beans) to 1/8 your plate for weight management goals.
  

INGREDIENTS

• 4 chicken thighs, with the bone, skin removed
• kosher salt and fresh pepper to taste
• olive oil spray
• 1/2 can, 14 oz crushed tomatoes (Tuttorosso my favorite!)
• 1/2 cup diced onion
• 1/4 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons chopped basil or parsley for topping

INSTRUCTIONS

• Season chicken with salt and pepper on both side.

• Press saute on the Instant Pot, lightly spray with oil and brown chicken on both sides a few minutes. Set aside.

• Spray with a little more oil and add onions and peppers. Sauté until soften and golden, 5 minutes.

• Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover.

• Cook high pressure 25 minutes; natural release.

• Remove bay leaf, garnish with parsley and serve over brown rice, zoodles, squasta or whatever you wish! Just keep the healthy carbs to 1/8 your plate for weight management goals.

  
  

  Source: www.skinnytaste.com with modifications

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

Instructions

1. Turn instant pot onto “sauté” mode and add avocado or olive oil.
2. 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
3. Once all beef is browned and on the plate, add minced garlic to the instant pot and sauté until fragrant, about 1 minute
4. 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”
5. Select manual and set the time for 10 minutes
6. 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
7. Once beef is done, do a quick release, and put the instant pot back into “sauté” mode
8. 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
9. 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
10. Once it’s thick and bubbling, pour sauce over beef and broccoli
11. Garnish with sesame seeds, green onions or additional red pepper flakes
12. Serve over whole grain rice, keeping the rice to 1/8 the plate for weight management goals.

Source: wholekitchensink.com

Cook on high pressure for 25 minutes

Serve in lettuce wraps with diced celery

1.5-2lbs chicken breast

1 red onion, diced

1 bottle Noble BBQ sauce (or other compliant sauce)

Sauté onion in instant pot with a little oil until tender

Turn off instant pot, add chicken and bbq sauce

Close and seal vent, cook on high pressure for 12 min

Quick release, remove chicken and shred, return to pot and mix with sauce

Whip up a healthy slaw and eat with a fork or in lettuce wraps!

*recipe adapted from Whole30 slow cooker cookbook

Ingredients

• ▢ 1 whole chicken innards removed
• ▢ 1 lemon cut in half
• ▢ 1 onion cut in half
• ▢ 1 recipe Rotisserie seasoning recipe below

Rotisserie Seasoning - or buy Italian Seasoning or other clean seasoning mix

• ▢ 1 tablespoon kosher salt
• ▢ 2 teaspoons pepper
• ▢ 1 tablespoon garlic powder
• ▢ 1 tablespoon onion powder
• ▢ 1 tablespoon paprika
• ▢ 1 teaspoon dried thyme
• ▢ dash of cayenne pepper

• Instructions

  Homemade Rotisserie Seasoning

  • Mix together all ingredients well.

  For Pressure Cooker Whole Roasted Chicken

  • Place trivet in the instant pot and pour in 1 cup COLD water into instant pot. Use 1.5 cups water if you have an 8 quart instant pot.

  • Rub seasoning evenly over chicken.

  • Place cut lemon and onion inside cavity of chicken and place chicken on trivet in instant pot.

  • Place lid on pressure cooker and be sure valve is turned to sealed.

  • Set on high pressure for 6 minutes per pound of chicken. If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.

    • Once cooking time is finished, allow pressure to release naturally for at least 10 minutes, preferably closer to 20 minutes. Check the temperature of the chicken with a digital thermometer to be sure it has reached 165 degrees in the thickest part of the chicken thigh.

    • Remove chicken from Instant Pot and place on cutting board, let chicken rest for an additional 10 minutes for the juices to redistribute. Discard the onion/lemon/etc from cavity of chicken and slice and enjoy.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    • 3-pound chicken: 18 minutes on high pressure
    • 4-pound chicken: 24 minutes on high pressure
    • 5-pound chicken: 30 minutes on high pressure
    • For every additional pound add 6 minutes, for every half a pound add 3 minutes to the total cooking time for whole chickens.
    • Be sure to allow pressure to naturally release for at least 10 minutes, preferably 20 minutes.
    • If cooking a frozen whole chicken, be sure innards are removed and plastic or metal clamp is removed BEFORE freezing and cook for 11 minutes per pound.
    • Total time: 10-15 minutes to come to pressure + cooking time based on the size of chicken + 10-20 minutes pressure to release
    • If your chicken seems like it is really thick (the chicken breasts are large) you may want to increase time to 7 minutes per pound. A smaller organic chicken only needs 6 minutes per pound.
    • The recipe for rub will easily cover a 6-8 pound chicken. If using a smaller sized chicken, you will only need half the rub. You can make the entire batch and then save half the rub for another time.
    • Source: wwww.amindfullmom.com

Ingredients

2 boneless skinless organic chicken breasts, cubed

3/4 cup organic chicken broth

1/4 cup coconut aminos

2 tablespoons sesame oil

1 1/2 tsp ground ginger

2 tsp garlic, minced

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

1/4 teaspoon apple cider vinegar

10-12 ounces of organic broccoli florets, about 5-6 cups (Costco)

Cashews, crushed, for garnish

Slurry:

2 tablespoons arrowroot or tapioca flour

2 tablespoons water

Directions:

Place chicken in the insert/rack/silicone colander of your Pressure Cooker/Instant Pot.

Add in broth, coconut aminos, sesame oil, ginger, garlic, salt and pepper.

Cook on manual, high pressure for 8 minutes.

Turn the knob to quick release.

Add in the slurry and mix to combine.

Press off, then turn on the sauté function. Add in the broccoli (I used frozen) on saute for about 5 minutes, stirring often, or until broccoli has softened and sauce has reduced slightly and thickened. Add apple cider vinegar and mix (this won’t add any vinegar taste, just brings out the flavor in the sauce).

Garnish and enjoy. Serve with cauliflower rice or brown rice! (For weight management, use cauliflower rice or keep the brown rice to 1/8 the plate)

Serves 4

Source: www.lexiscleankitchen.com with adaptations.

INGREDIENTS

SCALE1x2x3x

For Meatballs:

• 1 lb. ground turkey
• 1/2 cup shredded carrots
• 1/4 cup scallions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 tablespoons coconut aminos
• 1 1/2 teaspoon chili paste
• ¼ teaspoon fine sea salt
• Pinch red pepper flakes

For Sauce:

• 1/4 cup coconut aminos
• 2 tablespoon sesame oil (or olive oil)
• 1 tablespoon fish sauce
• 1 clove garlic, finely minced
• 2 teaspoon grated ginger
• 1 teaspoon chili paste
• 1 cup broth

INSTRUCTIONS

1. Add all of the meatball ingredients to a large bowl and mix together. Portion out about 2 heaping tablespoons amount of the mixture and form into meatballs with wet hands. If the mixture is difficult to handle, place in the refrigerator or freezer for a few minutes.
   
2. Meanwhile make sauce ingredients: Add all of the sauce ingredients to a medium pot and whisk together. Cook over medium heat until the sauce comes to a boil. Reduce the heat and let simmer until sauce thickens up.
3. Spray bottom of Instant Pot with olive oil and add sauce
4. Place meatballs over the sauce, layering them if necessary. It’s okay if they touch; just don’t press them together.
5. Place lid on the Instant Pot and switch valve to “sealing”. Press “Manual” and set to high pressure for 7 minutes.
6. Serve over cauliflower rice or brown rice and with plenty of Asian veggies!. (Keep the brown rice to 1/8 the plate for weight management goal).

NOTES

Feel free to substitute in ground chicken for the turkey.

If you don’t have chili paste, you can substitute in sriracha.

Source: www.lexiscleankitchen.com with adaptations.

Instapot Chicken Zoodle Soup

1 lb boneless skinless chicken breasts

1 small onion, diced

2-3 medium stalks of celery, chopped

1 cup of carrots, chopped

6 cups of chicken broth

2 bay leaves

1 tsp. thyme

1 tsp. basil

1 tsp. oregano

2 medium zucchini, spiralized

Add everything to the pot except the zucchini.

Lock the lid & press manual timer for 10 mins.

After 10 mins, allow the Instapot to vent naturally.

Remove bay leaves, shred the chicken, & then add in zucchini noodles. Option: Press sauté option & allow pot to boil for about 5-10 mins to slightly soften the zoodles. (some may choose to add the zucchini without the sauté option for slightly firmer zoodles)

Add salt & pepper & enjoy!

• In Instant Pot, sauté avocado oil with one diced onion, 2 tablespoons minced garlic.
  
• Add one package ground beef (or could substitute ground turkey). Sauté and stir until cooked through.
  
• Add two cans of diced tomatoes and one carton of chicken broth.
  
• Add one large peeled and cubed sweet potato.
  
• Add seasonings: 1 teaspoon sea salt, 2 tablespoons chili powder, 1 teaspoon cayenne pepper, and 2 teaspoons of garlic powder.
• Stir, press off, press soup/chili, and cook for 30 minutes.
  
• Quick release and serve with avocado.