18 Delicious Whole30 Instant Pot Recipes Easy to Make

Let’s face it, juggling a healthy lifestyle with a busy schedule can be tough, but your Instant Pot is here to save the day! Dive into our roundup of 18 Delicious Whole30 Instant Pot Recipes that are not only easy to whip up but also packed with flavor. Whether you’re craving comfort food or quick dinners, these recipes will keep you on track without sacrificing taste. Ready to get cooking?

Instant Pot Whole30 Beef Stew

Every now and then, we all crave a hearty, no-fuss meal that doesn’t skimp on flavor or make us slave over the stove—enter this Instant Pot Whole30 Beef Stew, your ticket to a deliciously lazy dinner that’s packed with comfort.

Ingredients

• Beef chuck – 2 lbs, cubed
• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrots – 3, sliced
• Celery – 2 stalks, sliced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 4 cups
• Sweet potatoes – 2, cubed
• Bay leaves – 2
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil.
2. Add the beef cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Throw in the onion, carrots, celery, and garlic, sautéing until the onions are translucent, about 3 minutes.
4. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
5. Pour in the beef broth, scraping the bottom to loosen any browned bits. Tip: This is where all the flavor hides!
6. Add the sweet potatoes, bay leaves, salt, and pepper, giving everything a good stir.
7. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 35 minutes. Tip: Natural release for 10 minutes ensures tender beef.
8. Carefully quick release any remaining pressure before opening the lid.
9. Remove the bay leaves and serve hot.

Fall in love with the melt-in-your-mouth beef and the rich, savory broth that’s perfectly balanced by the sweetness of the potatoes. Try serving it over a bed of cauliflower rice for a low-carb twist that’s just as satisfying.

Whole30 Instant Pot Chicken Curry

Ready to spice up your meal prep game without breaking a sweat? This Whole30 Instant Pot Chicken Curry is here to save your weeknights with minimal fuss and maximum flavor—because who said eating clean had to be boring?

Ingredients

• Chicken thighs – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Salt – 1 tsp
• Water – 1 cup

Instructions

1. Turn your Instant Pot to the sauté function and let it heat up for 2 minutes. Tip: This preheating step ensures your chicken gets a nice sear.
2. Add the chicken thighs to the pot and sear for 3 minutes on each side until golden brown. Tip: Don’t overcrowd the pot; work in batches if necessary.
3. Remove the chicken and set aside. Add the garlic and ginger to the pot, sautéing for 1 minute until fragrant.
4. Pour in the water to deglaze the pot, scraping up any browned bits. Tip: Those bits are flavor gold—don’t let them go to waste!
5. Return the chicken to the pot, add the coconut milk, curry powder, and salt, stirring to combine.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Shred the chicken slightly with a fork to soak up all that creamy, spicy goodness.

What you’ve got here is a curry that’s creamy, dreamy, and packed with bold flavors. Serve it over cauliflower rice for a low-carb twist or alongside some roasted veggies to keep it Whole30 compliant. Either way, your taste buds are in for a treat!

Instant Pot Whole30 Pork Carnitas

Hold onto your hats, folks, because we’re about to dive into a dish that’s as easy as it is delicious—perfect for those who love flavor but aren’t fans of spending all day in the kitchen.

Ingredients

• Pork shoulder – 3 lbs
• Orange juice – ½ cup
• Lime juice – ¼ cup
• Cumin – 1 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Avocado oil – 1 tbsp

Instructions

1. Cut the pork shoulder into 2-inch cubes, trimming excess fat as you go for a leaner dish.
2. In a bowl, mix orange juice, lime juice, cumin, garlic powder, and salt to create a marinade.
3. Coat the pork cubes evenly with the marinade, then let them sit for at least 30 minutes to soak up all those zesty flavors.
4. Set your Instant Pot to ‘Sauté’ and heat the avocado oil. Once hot, add the pork in batches, browning each side for about 2 minutes to lock in the juices.
5. After browning, return all pork to the pot, pour in any remaining marinade, and secure the lid.
6. Cook on ‘Manual’ high pressure for 45 minutes, then let the pressure release naturally for 15 minutes before venting.
7. Remove the pork and shred it with two forks, then return it to the pot to mix with the juices for extra flavor.
8. For a crispy finish, spread the shredded pork on a baking sheet and broil for 5 minutes, watching closely to avoid burning.

Get ready to be wowed by the tender, juicy texture and the bold, citrusy kick of these carnitas. Serve them over a crisp salad, in lettuce wraps, or alongside your favorite Whole30 sides for a meal that’s anything but boring.

Whole30 Instant Pot Turkey Chili

Alright, let’s dive into this hearty, no-nonsense Whole30 Instant Pot Turkey Chili that’s about to become your weeknight hero. A dish so forgiving, it’ll still taste amazing even if your cooking skills are as shaky as a Jenga tower in an earthquake.

Ingredients

• Ground turkey – 1 lb
• Tomato sauce – 1 can (15 oz)
• Chicken broth – 1 cup
• Chili powder – 2 tbsp
• Cumin – 1 tbsp
• Garlic powder – 1 tsp
• Onion – 1, diced
• Bell pepper – 1, diced
• Salt – 1 tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and let it heat up for 2 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Toss in the diced onion and bell pepper, stirring occasionally until softened, about 3 minutes.
4. Sprinkle in the chili powder, cumin, garlic powder, and salt, stirring to coat the turkey and veggies evenly. Tip: Toasting the spices for 30 seconds unlocks their full flavor potential.
5. Pour in the tomato sauce and chicken broth, giving everything a good stir to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes before quick releasing the remaining pressure ensures tender turkey.
7. Carefully remove the lid, give the chili a stir, and let it sit for 2 minutes to thicken slightly.

Craving a bowl yet? This chili is a symphony of bold flavors with a texture that’s thick enough to stand a spoon in. Serve it over a baked sweet potato for a twist that’ll make your taste buds do a happy dance.

Instant Pot Whole30 Shrimp Scampi

Every now and then, we all crave something that’s both indulgent and guilt-free, and that’s where this Instant Pot Whole30 Shrimp Scampi swoops in like a culinary superhero. It’s quick, it’s easy, and it’s packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• Shrimp – 1 lb
• Ghee – 2 tbsp
• Garlic – 3 cloves, minced
• Lemon juice – 2 tbsp
• Chicken broth – ½ cup
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and let it heat up for 2 minutes.
2. Add ghee to the pot, followed by minced garlic, and sauté for 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the shrimp, salt, and red pepper flakes, stirring to coat the shrimp evenly. Sauté for 2 minutes.
4. Pour in the lemon juice and chicken broth, giving everything a quick stir. Tip: The acid from the lemon juice will brighten up the dish, so don’t skip it!
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 1 minute. Tip: Yes, just 1 minute! The shrimp cooks quickly under pressure.
6. Once done, perform a quick release by turning the valve to ‘Venting’.
7. Garnish with chopped parsley before serving.

Fresh out of the pot, this shrimp scampi is a symphony of zesty, buttery, and slightly spicy flavors, with the shrimp being perfectly tender. Serve it over zucchini noodles for a complete Whole30 meal that feels anything but restrictive.

Whole30 Instant Pot Beef and Broccoli

Picture this: a dish so effortlessly delicious, it’ll make your Instant Pot blush and your broccoli swoon. Welcome to the magic of Whole30 Instant Pot Beef and Broccoli, where flavor meets convenience in a whirlwind romance.

Ingredients

• Beef strips – 1.5 lbs
• Broccoli florets – 3 cups
• Coconut aminos – ½ cup
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Avocado oil – 1 tbsp
• Water – ½ cup

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the avocado oil for 2 minutes until shimmering.
2. Add the beef strips, searing for 3 minutes until browned. Tip: Don’t overcrowd the pot for that perfect sear.
3. Toss in the minced garlic and grated ginger, stirring for 1 minute until fragrant.
4. Pour in the coconut aminos and water, scraping the bottom to deglaze. Tip: This step is key for locking in those rich flavors.
5. Secure the lid, set to ‘Manual’ high pressure for 10 minutes, then quick release.
6. Add the broccoli florets, stirring to combine. Tip: For crisp-tender broccoli, let it sit for 2 minutes in the residual heat.
7. Serve hot, marveling at how the beef melts in your mouth while the broccoli adds a satisfying crunch. Try it over cauliflower rice for a low-carb twist that’ll have you coming back for seconds.

Velvety beef meets vibrant broccoli in a symphony of flavors that’s as nutritious as it is indulgent. Whether you’re Whole30 or just whole-hungry, this dish promises to deliver without the drama.

Instant Pot Whole30 Chicken Soup

Soup’s on, folks! And not just any soup—this Instant Pot Whole30 Chicken Soup is like a warm hug for your soul, minus the guilt and plus a whole lot of flavor. Let’s dive into this culinary magic that’s as easy as pressing a button (literally).

Ingredients

• Chicken breasts – 2 lbs
• Carrots – 2 cups, sliced
• Celery – 1 cup, chopped
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the chicken breasts and sear for 3 minutes on each side until golden brown. Tip: Don’t skip the searing—it locks in those juicy flavors!
3. Toss in the carrots, celery, and garlic, stirring for 2 minutes until slightly softened.
4. Pour in the chicken broth, then sprinkle salt and pepper over the top. Tip: Give it a quick stir to distribute the seasonings evenly.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes. Tip: Natural release for 10 minutes ensures the chicken stays tender.
6. Carefully release any remaining pressure, then remove the lid. Shred the chicken directly in the pot using two forks.

Brimming with tender chicken and crisp veggies, this soup is a symphony of textures and tastes. Serve it with a sprinkle of fresh herbs or over a bed of cauliflower rice for an extra Whole30 punch!

Whole30 Instant Pot Lamb Shanks

Get ready to fall head over heels for these Whole30 Instant Pot Lamb Shanks that are so tender, they’ll practically melt in your mouth. Perfect for those who love to impress with minimal effort, this dish is a game-changer for your weeknight dinners.

Ingredients

• Lamb shanks – 4
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Chicken broth – 1 cup
• Tomato paste – 2 tbsp
• Rosemary – 1 tbsp, chopped

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes.
2. Add the lamb shanks and sear on all sides until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the chicken broth, scraping the bottom to deglaze the pot. Tip: This step is crucial for adding depth to your dish.
5. Stir in the tomato paste and rosemary until well combined.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Tip: Natural release for 10 minutes ensures the meat stays juicy.
7. Carefully quick release any remaining pressure before opening the lid.

Marvel at the fork-tender lamb shanks that are bursting with rich, herby flavors. Serve them over a bed of creamy cauliflower mash for a meal that’s as nutritious as it is indulgent.

Instant Pot Whole30 Cauliflower Rice

Craving something light yet satisfying that won’t have you slaving over the stove? This Instant Pot Whole30 Cauliflower Rice is your ticket to a fuss-free, flavor-packed side dish that’s ready in a flash.

Ingredients

• Cauliflower – 1 head
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Cut the cauliflower into florets, discarding the stem.
2. Place the florets in a food processor and pulse until they resemble rice grains. Tip: Don’t overprocess, or you’ll end up with cauliflower mash!
3. Turn the Instant Pot to ‘Sauté’ mode and add the olive oil.
4. Once the oil is hot, add the cauliflower rice and salt. Sauté for 2 minutes, stirring frequently.
5. Add the water to the pot, then secure the lid. Tip: Ensure the valve is set to ‘Sealing.’
6. Cook on high pressure for 1 minute, then quick release the pressure. Tip: Be cautious of the steam when opening the lid.
7. Fluff the cauliflower rice with a fork before serving.

Delightfully fluffy and subtly nutty, this cauliflower rice is a versatile base for your favorite proteins or can be jazzed up with a sprinkle of fresh herbs for an extra pop of color and flavor.

Whole30 Instant Pot Spaghetti Squash

Dive into the world of guilt-free pasta alternatives with this Whole30 Instant Pot Spaghetti Squash recipe that’s so easy, it’ll make your kitchen appliances blush. Perfect for those days when you’re craving something hearty but want to keep it clean, this dish is a game-changer.

Ingredients

• Spaghetti squash – 1 medium
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds with a spoon.
2. Pour 1 cup of water into the Instant Pot. Place the trivet inside.
3. Place the squash halves cut-side down on the trivet. Secure the lid and set the valve to sealing.
4. Cook on high pressure for 7 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
5. Carefully remove the squash halves. Use a fork to scrape the flesh into spaghetti-like strands.
6. Sprinkle with ½ tsp of salt and toss lightly. Tip: For extra flavor, roast the squash seeds with a bit of olive oil and salt for a crunchy topping.
7. Serve immediately. Tip: Pair with your favorite Whole30-compliant marinara sauce for a classic touch. Tip: For a creamy twist, mix in some avocado oil and nutritional yeast.

Marvel at the al dente texture of your spaghetti squash, perfectly mimicking its carb-loaded cousin. The subtle sweetness pairs beautifully with robust sauces, making it a versatile base for endless culinary creativity. Try topping it with a fried egg for a breakfast twist that’ll start your day on a high note.

Instant Pot Whole30 Salmon with Dill

Salmon so good, it’ll make you forget you’re even on Whole30. This Instant Pot marvel is here to prove that eating clean doesn’t mean skimping on flavor or fun. Let’s dive into a dish that’s as easy to make as it is to devour.

Ingredients

• Salmon fillets – 2 (6 oz each)
• Fresh dill – 2 tbsp, chopped
• Lemon juice – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Water – 1 cup

Instructions

1. Pour 1 cup of water into the Instant Pot and place the trivet inside.
2. Rub salmon fillets with olive oil, then season both sides with salt and black pepper.
3. Place the salmon on the trivet, sprinkle with chopped dill, and drizzle with lemon juice.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 3 minutes at high pressure.
5. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’.
6. Carefully remove the lid, then use a spatula to transfer the salmon to plates.

Velvety and flaky, this salmon is a testament to the magic of the Instant Pot. Serve it atop a crisp salad or with a side of roasted veggies for a meal that’s as nutritious as it is delicious.

Whole30 Instant Pot Vegetable Stew

Every now and then, we all crave a dish that’s as nourishing as it is no-fuss, and this Whole30 Instant Pot Vegetable Stew is here to save your day with minimal effort and maximum flavor. Let’s dive into a bowlful of comfort that’s ready before you can say ‘hangry’!

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrots – 2 cups, chopped
• Celery – 1 cup, chopped
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Vegetable broth – 4 cups
• Sweet potatoes – 2 cups, cubed
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried thyme – 1 tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes.
2. Add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. Tip: This step builds the flavor base, so don’t rush it!
4. Pour in the vegetable broth, using a wooden spoon to scrape up any bits stuck to the bottom. Tip: Those bits are flavor gold!
5. Add the sweet potatoes, salt, black pepper, and dried thyme. Stir to combine.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes. Tip: The Instant Pot will take about 10 minutes to come to pressure before the cooking time starts.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the lid, stir the stew, and adjust seasoning if necessary.

Perfectly tender veggies swim in a rich, herb-infused broth that’s hearty enough to stand alone or fabulous over a bed of cauliflower rice for an extra Whole30 punch. Who knew healthy could taste this good?

Instant Pot Whole30 Chicken Thighs

Get ready to revolutionize your weeknight dinners with this foolproof, flavor-packed dish that’s about to become your Instant Pot’s best friend. Gone are the days of bland chicken—hello, juicy, tender thighs that practically dance off your fork!

Ingredients

• Chicken thighs – 6
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 1 cup

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Season the chicken thighs evenly with garlic powder, salt, and black pepper.
3. Place the chicken thighs in the Instant Pot, skin-side down, and sear for 4 minutes until golden brown. Flip and sear the other side for another 4 minutes. Tip: Don’t overcrowd the pot—work in batches if necessary.
4. Pour in the chicken broth, ensuring it covers the bottom of the pot but doesn’t submerge the chicken. Tip: This creates steam for cooking while keeping the skin crispy.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual High Pressure’ for 10 minutes.
6. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Tip: This resting period lets the juices redistribute, making the chicken extra succulent.
7. Carefully remove the chicken thighs and serve immediately.

Yum! These thighs come out so tender, they’ll have you questioning why you ever bothered with dry, overcooked chicken. Serve them atop a crisp salad or with roasted veggies for a meal that’s as nutritious as it is delicious.

Whole30 Instant Pot Beef Roast

Zesty and zippy, this Whole30 Instant Pot Beef Roast is your ticket to a fuss-free dinner that doesn’t skimp on flavor. Perfect for those days when you’d rather wrestle a crocodile than spend hours in the kitchen.

Ingredients

• Beef roast – 3 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Beef broth – 1 cup

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes.
2. Season the beef roast with salt, black pepper, garlic powder, and onion powder.
3. Sear the roast in the Instant Pot for 3 minutes on each side, or until a golden crust forms. Tip: Don’t skip the sear—it’s the secret to deep flavor.
4. Pour in the beef broth, ensuring it covers the bottom of the pot but not the roast. Tip: This prevents burning and adds moisture.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 60 minutes.
6. After cooking, allow a natural pressure release for 15 minutes. Tip: This keeps the meat tender and juicy.
7. Carefully remove the lid and transfer the roast to a cutting board. Let it rest for 10 minutes before slicing.

Craving a dish that’s both hearty and hassle-free? This beef roast comes out fork-tender with a rich, savory flavor that pairs perfectly with mashed cauliflower or a crisp salad. For a fun twist, shred the leftovers and toss them into tacos or atop a sweet potato for lunch tomorrow.

Instant Pot Whole30 Egg Bites

Dive into your morning with these fluffy, protein-packed Instant Pot Whole30 Egg Bites that’ll make you forget all about that snooze button. Perfect for on-the-go breakfast lovers who refuse to sacrifice flavor for convenience, these bites are your ticket to a deliciously disciplined day.

Ingredients

• Eggs – 6
• Almond milk – 1/4 cup
• Spinach – 1/2 cup
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. In a blender, combine eggs, almond milk, spinach, salt, and pepper. Blend until smooth for about 30 seconds. Tip: A blender ensures a silky texture, but a whisk will do in a pinch—just chop the spinach finely.
2. Pour the mixture into silicone egg bite molds, filling each about 3/4 full. Tip: Greasing the molds lightly with coconut oil can make removal easier, though it’s not necessary with non-stick molds.
3. Add 1 cup of water to the Instant Pot and place the trivet inside. Carefully set the filled molds on the trivet.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Tip: Let the pressure release naturally for 5 minutes before quick releasing any remaining pressure to avoid deflating your bites.
5. Remove the molds from the Instant Pot and let the egg bites cool for a minute before popping them out. Serve warm or store for a quick breakfast throughout the week.

Velvety smooth with a hint of green from the spinach, these egg bites are like little clouds of joy. Try them with a dash of hot sauce or sandwiched between two slices of avocado for an extra kick of flavor and healthy fats.

Whole30 Instant Pot Mashed Sweet Potatoes

Alright, let’s dive into the world of effortless, delicious, and guilt-free comfort food that’ll make your taste buds dance and your Instant Pot your new best friend.

Ingredients

• Sweet potatoes – 3 large, peeled and cubed
• Water – 1 cup
• Ghee – 2 tbsp
• Salt – ½ tsp

Instructions

1. Place the peeled and cubed sweet potatoes into the Instant Pot.
2. Pour 1 cup of water into the Instant Pot with the sweet potatoes.
3. Secure the lid and set the valve to ‘Sealing’. Cook on high pressure for 10 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
5. Carefully open the lid and drain any excess water from the pot.
6. Add 2 tbsp of ghee and ½ tsp of salt to the sweet potatoes.
7. Mash the sweet potatoes with a potato masher until smooth and creamy. For extra creaminess, let the mash sit for a minute before serving.

Buttery, smooth, and with just the right touch of sweetness, these mashed sweet potatoes are a dream. Serve them as a side to your favorite protein, or get creative by topping with a dollop of almond butter for a decadent twist.

Instant Pot Whole30 Garlic Butter Steak

Kick off your culinary adventure with this Instant Pot Whole30 Garlic Butter Steak that’s so good, it’ll make your taste buds do a happy dance. Perfect for those who thought eating healthy meant saying goodbye to flavor, this dish is here to prove them deliciously wrong.

Ingredients

• Steak – 1 lb
• Garlic – 3 cloves, minced
• Butter – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and let it heat up for 2 minutes.
2. Season the steak with salt and pepper on both sides.
3. Add butter to the Instant Pot, swirling it around until melted.
4. Place the steak in the pot and sear for 2 minutes on each side for a perfect crust.
5. Add minced garlic around the steak, letting it cook for 30 seconds until fragrant.
6. Cancel the ‘Sauté’ mode, secure the lid, and set the Instant Pot to ‘Manual’ high pressure for 5 minutes.
7. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8. Remove the steak, let it rest for 5 minutes before slicing against the grain.

Crave-worthy doesn’t even begin to describe this steak’s juicy interior and buttery garlic crust. Serve it over a bed of zoodles for a low-carb feast or alongside roasted veggies to keep it Whole30 compliant.

Whole30 Instant Pot Apple Cinnamon Pork Chops

Oh, the joys of finding a recipe that’s as easy to make as it is delicious to eat! These Whole30 Instant Pot Apple Cinnamon Pork Chops are here to save your weeknight dinners with minimal fuss and maximum flavor. Let’s dive into the magic of sweet apples and savory pork, all cooked to perfection in your trusty Instant Pot.

Ingredients

• Pork chops – 4, bone-in
• Apple – 1, sliced
• Cinnamon – 1 tsp
• Chicken broth – 1 cup
• Salt – ½ tsp
• Ghee – 1 tbsp

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and melt the ghee.
2. Season the pork chops with salt and sear them in the Instant Pot for 2 minutes on each side until golden brown. Tip: Don’t overcrowd the pot; sear in batches if necessary.
3. Remove the pork chops and set aside. Add the apple slices and cinnamon to the pot, sautéing for 1 minute until fragrant.
4. Pour in the chicken broth, scraping the bottom to deglaze. Tip: This step is crucial for adding depth to your dish.
5. Return the pork chops to the pot, ensuring they’re submerged in the liquid.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once done, allow a natural release for 5 minutes, then quick release the remaining pressure. Tip: This resting period ensures juicy pork chops.
8. Carefully remove the pork chops and apples, serving them warm.

Marvel at the tender, fall-off-the-bone pork chops infused with the sweet and spicy notes of cinnamon and apple. Serve this dish over a bed of cauliflower rice for a complete Whole30 meal that’s as nutritious as it is comforting.

Conclusion

Brimming with flavor and simplicity, this roundup of 18 Whole30 Instant Pot recipes is your ticket to stress-free, healthy meals. Whether you’re a seasoned cook or just starting out, these dishes promise to delight your taste buds and simplify your meal prep. We’d love to hear which recipes become your favorites—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

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