+ 7 ++ INTRODUCTION +Here we are again! Just as I thought my cookbook-writing days were over, I’m back. As it turns out, people can’t get enough of their Instant Pots® and other pressure cookers, proving once again that even though we are short on time we are long on desire to prepare healthy meals for ourselves and our families. Our days are full the stakes are high and the devotion is still there to make sure we are putting good stuff into our bodies.So here I am! After the popularity of Paleo Cooking with Your Instant Pot®, it appears you Instant Potters are here to stay, and you want more recipes. I’ve been talking to you and listening to your feedback, and from what I’ve gathered you need meals that are quick, healthy, cost eff ective, easy to freeze and reheat and that contain easily accessible ingredients you can fi nd at almost any mainstream grocery store. You also seem to be looking for recipes that accommodate special diets such as 21 Day Sugar Detox (21DSD), Paleo, Keto, Low Carb, Vegetarian and Autoimmune Protocol (AIP).After lots of brainstorming, hand-wringing and meditating, I’ve come up with a ton of brand-new recipes that fi t the aforementioned requirements. I am beyond enthused to share them with you.Here are a few notes I’d like to mention: First, you’ll fi nd labels at the top of each recipe that indicate which specialty diet it falls under. Some recipes even hit all the categories! Second, I’ve written the recipes so that if you are cooking with a diff erent brand of electric pressure cooker than the Instant Pot, you should still fi nd the instructions easy to follow. They are all cooked with manual instructions at high pressure using the quick-release method, so you won’t need to do much fi nagling with your settings. Third, the majority of these recipes can be frozen right after you make them, so you can cook ahead and store for later. Fourth, these recipes contain no specialty ingredients, no sweeteners other than fruit, no Paleo fl ours and no nuts of any kind. You should be able to go to almost any neighborhood grocery store and fi nd the ingredients I’m using here. Fifth, I’ve written this book with budget in mind. While I do prefer to use pastured, grass-fed meats and organic vegetables, you can choose less expensive ingredients in order to accommodate your personal needs.I’m hoping this book helps take the guesswork out of meal time and the stress out of preparing healthy food, and that it puts the ease back into eating whole foods. Here’s to your health! No pressure, y’all!I’m hoping this book helps take the guesswork out of meal time and the stress out of preparing 7 +healthy food, and that it puts the ease back into eating whole foods. Here’s to your health! No 12 affordable paleo cooking with your instant pot®Two-Faced Avocado Eggs+Paleo +21DSD +Low Carb +Vegetarian +KetoDon’t worry, these eggs won’t talk about you behind your back—but they do combine the best of both worlds by being a little runny and a little hard-boiled. Add in an unlikely avocado friend, and you’ve got a breakfast of healthy fats and protein in minutes! + Makes: 4 servings +Prep Time: 5 minutesCook Time: 4 minutes2 avocados4 eggs¼ tsp paprikaSea salt and pepper1 cup (240 ml) waterFresh parsley or cilantro (optional) 1. Slice open the avocados lengthwise, then remove and discard the pits.2. Crack open an egg and gently discard or reserve the white without breaking open the yolk. Ease the yolk into the opening of one halved avocado and set it aside, then repeat with the remaining eggs and avocado halves. Sprinkle with the paprika and your desired amount of sea salt and pepper.3. Pour the water into the stainless steel bowl of your Instant Pot and lower in the trivet. Place the egg-filled avocados onto the trivet carefully. Press the Pressure Cook/Manual button and the +/- buttons until 4 minutes is displayed.4. Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Carefully remove the egg-filled avocados and eat them immediately or refrigerate them for later. Garnish with fresh parsley or cilantro if desired.oink + baa 63+ Makes: 6 servings +Prep Time: 5 minutesCook Time: 14 minutesTomatillo Pork+Paleo +21DSD +Low Carb +KetoI love that this dish is zesty without being overwhelmingly spicy, making it a great option for kids or those who don’t do well with spice. Tomatillos are a great source of tangy and versatile flavor, and this dish is a perfect example of that!2½ lbs (1.1 kg) pork loin, cut into bite-size pieces3 tbsp (45 ml) avocado oil1 onion, chopped1 jalapeño, seeded12 oz (340 g) peeled tomatillos1½ cups (360 ml) Chicken Broth (page 148) 1 tsp sea salt2 tsp (6 g) garlic powder1 tsp onion powder1 lime, juiced1 tsp cumin1 handful of cilantro, plus more for garnish1. Place the pork loin pieces into the stainless steel bowl of yourInstant Pot, then take the remainder of your ingredients and pureethem in a blender.2. Pour the sauce from the blender into the bowl with the pork.Secure the lid, close the pressure valve and press the PressureCook/Manual button, then press the +/- buttons and adjust until14 minutes is displayed.3. Allow the cooking cycle to complete, and then quick release thepressure valve and remove the lid once safe to do so. Give the porka stir and serve topped with the rest of your fresh cilantro.156 affordable paleo cooking with your instant pot®+ Makes: 10 servings +Prep Time: 2 minutesCook Time: 5 minutesDate-Sweetened BBQ Sauce+Paleo Let’s be honest, you’ll be hard pressed to find a BBQ sauce that doesn’t have corn syrup as the first ingredient. Even homemade recipes often call for heaps of sugar. This one is sweetened only with dates, and doesn’t even need hours to simmer—just five minutes in your Instant Pot and you’re ready to baste with the best of them. 2 tbsp (30 ml) avocado oil or olive oil1 small onion, diced5 pitted dates1 cup (245 g) jarred tomato sauce1 tsp mustard powder½ tsp ground black pepper1 tsp garlic powder1 tsp onion powder2 tsp (10 ml) apple cider vinegar2 tbsp (30 ml) coconut aminos¼ cup (60 ml) water1 tsp sea salt¼ tsp liquid smoke1. Drizzle the oil into the stainless steel bowl of your Instant Pot and add the onion. Press the Sauté button and cook for 5 minutes, shifting the onion so it doesn’t stick or burn.2. Add the remaining ingredients, give them a quick stir and press the Keep Warm/Cancel button. Secure the lid and close off the pressure valve. Press the Pressure Cook/Manual button and then the +/- buttons until 0 minutes is displayed (yes, zero). It will take a few minutes for the Instant Pot to come to pressure and that will complete the cycle.3. Allow the cooking cycle to complete, quick release the pressure valve and remove the lid once safe to do so. Use an immersion blender to puree the mixture. If the mixture is too thick, you can thin it out with more coconut aminos.4. Use as a condiment, baste sauce or marinade. Store in the fridge in a glass jar or use right away.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >