You guys, I have something so excited to share with you. I had the honor of being asked to work with 37 other amazing bloggers to bring to you this new AIP e-cookbook:
The Paleo AIP Instant Pot Cookbook
Download Now for just $17.95!
What can you find inside?
Over 140 recipes! And 75 of these are new and exclusive to this cookbook.
Written specifically for the Instant Pot®.
“Fast food” on the AIP: Every recipe (except coconut yogurt) uses the Instant
Pot® pressure cooker functions, saving time in the kitchen through this magically fast cooking method.
Filled with a wide variety of recipes including broths, sauces, condiments,
vegetables, poultry, meat, seafood, offal, desserts, and more! See the full list of recipes here.
Packed with flavor, including AIP-friendly recipes for a wide variety of ethnic foods.
Elimination-phase friendly. Every recipe in the first 8 sections of the cookbook
meet the strictest version of the AIP. In the final section "Extras," there are
3 reintroduction recipes, which are labeled accordingly.
Over half the recipes can easily be modified for Low-FODMAP, GAPS/SCD,
and Coconut-Free Diets. (Charts are included at the back of the cookbook.)
13 Things You Need to Know About Your Instant Pot®
The Paleo Mom Approved
Here is what The Paleo Mom has to say about this brand new cookbook,
"The Paleo AIP Instant Pot Cookbook brings delicious, hassle-free, one-pot, healthy, 100% AIP recipes to your table, making healing from autoimmune disease as easy as pressing a button!"
--Dr. Sarah Ballantyne, Ph.D., New York Times bestselling author of The Paleo Approach
Download now for just $17.95!
Enter the Giveaway!
We decided to celebrate the launch of this community cookbook by giving away 10 copies! It’s easy to enter. Just click over to the purchase page, and answer the question in the Rafflecopter box. Since it’s an e-cookbook, the giveaway is open to anyone in the world. The winners will be chosen randomly on October 8th, 2016. If you don’t want to wait until then, you can buy it now for just $17.95."
Sample Recipe: Fall off the Bone Whole Chicken
This recipe is one of the 5 brand new recipes I contributed to the Paleo AIP Instant Pot Cookbook. You can cook a whole chicken in your instant pot in just 30 mins! Talk about a week night saving meal for a tired, under-rested, starving new momma. Ok, maybe just for me, but everyone will love this recipe, I promise. Plus, once you cook up the chicken, you can throw the bones back into your Instant Pot® with a few more and make up some bone broth. And don't worry, there is a recipe for that in the cookbook as well!
Yields 4-5 servings
Ingredients
- 4 to 5 pound whole chicken
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon sea salt
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried basil
- 1 tablespoon fresh rosemary, chopped
Instructions
- Prepare the chicken. Remove the giblets from inside and cut off any extra fat or feathers and thoroughly pat the outside dry. It is important to remove the water so that the skin does not stick to the pot. Lightly coat the top of the bird with ½ tablespoon of olive oil.
- Press the SAUTÉ button on the Instant Pot®, and add the remaining olive oil. Once the oil is very hot (test by adding a drop of water to pot, if it sizzles in the oil, it is ready), place the prepared chicken, skin side down. Allow to cook undisturbed for at least 5 minutes or until it begins to move easily from the bottom of the pot. Using tongs, flip the chicken over. CANCEL the sauté function.
- Combine the salt, thyme, basil, and rosemary in a small bowl. Evenly season the top of the chicken with the herb mix.
- Close and lock the lid. Press MANUAL for high pressure. Set cooking time to 30 minutes. Once the time is up, allow the pressure to release naturally for 15 minutes. Then quick release the remaining pressure (using the instructions on page 7). The chicken will literally be falling off the bone.
I thought water had to be added to a pressure cooker to create the pressure? in this recipe there is no water, how does it work?
ReplyDeleteI tried this recipe last night. I went ahead and added the 1/4 cup of water before locking the lid, just because I didn't want to take the chance that I would have to come back later and add it in. It pressurized just fine, and it did, indeed "fall off the bone" when I took it out of the IP! (I think next time I will use the trivet, to make removal easier.)
ReplyDelete