Don’t we all need some fresh inspiration? I’m taking you along this week to see what I’ve been cooking up!
I’m adding in some recipes below so that you can save them and make them for yourself!
Instant Pot Whole Chicken
- One Whole Chicken, Thawed (mine was 5lb)
- 2tbsp Oil (Coconut, EVOO, etc)
- Spices (I used Salt Lick)
- 1/2 cup white onion
- 1 cup sliced crimini mushrooms
- 1 cup chicken bone broth
- 4 cloves of garlic
- Basil, oregano, or any other spices you like
Place Instant Pot on sautee mode with oil in the pot. Rub some spices of your choice on the chicken before placing it in the pot. Sear each side for 3-4 minutes, then slide the trivet underneath the chicken. Add mushrooms, onions, bone broth, garlic, and spices to the pot and switch to manual mode. Cook for 25 minutes (for about a 5lb bird, 2 min extra for each additional pound), or until the chicken reaches 165 degrees.
Instant Pot Butternut Squash Soup
(I got this recipe from @fallondanae’s Instagram and tweaked it a little!)
- One butternut squash, cubed
- One carrot, peeled and chopped
- 4-5 cloves of garlic
- 1 cups chicken bone broth
- 1/2 white or yellow onion, chopped
- Salt and Pepper
- Save for later – 1/4 cup full fat Coconut milk
Place all ingredients (except coconut milk) into the Instant Pot. Cook on manual for 9 minutes. Blend thoroughly and then stir in the coconut milk!
