Another great Instant Pot recipe to add to the collection. What I enjoyed most about this recipe was that it tasted nothing like other cilantro lime chicken meals that I've made before. There was not a huge cilantro or lime bite whatsoever, but a delicious subtle hint of flavors that paired well with the Cilantro Lime Cauliflower Rice. I ended up tripling the recipe below and using significantly less olive oil and ghee, but other then that made the recipe as. My only note was there was a ton of sauce to thicken up at the end, so I did throw in some arrowroot powder to help thicken it up faster. Since I did this with the chicken in the pot still, my nice chicken thighs turned into a shredded chicken real quick. I don't mind this at all, but if you want the full thigh in your meal, definitely don't throw them back in the pot until you are done thickening the sauce up and the saute mode is off. I lied, one more note is for the coconut cream all you need to purchase is a can of full fat coconut milk. You can use the thick condensed part at the top of the can for the coconut cream. A little easier and cheaper then using a can of coconut cream. Overall, we really enjoyed eating this meal all week long!​

Instant Pot Cilantro Lime Chicken
Ingredients:

• 6-8 boneless chicken thighs skinless or with skin*
• sea salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/8 teaspoon chili powder or to taste
• 2 Tablespoons olive oil
• 2-3 Tablespoons ghee
• 1/2 small onion chopped
• 4 garlic cloves sliced or minced
• Juice of 1 lime
• zest of half a lime
• 1/3 cup finely chopped cilantro
• 1 teaspoon Italian seasoning
• 1/3 cup homemade or low sodium chicken broth **
• 2 Tablespoons coconut cream
• Chopped fresh parsley and lime slices for garnish if desired

Directions:

1. Season the chicken with salt, pepper, garlic powder, cumin and chili powder.

To cook in the Instant Pot:

1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. 
2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.
3. Melt ghee in Instant Pot and stir in the onions and garlic. Add lime juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth.
4. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.
5. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.
6. It will take about 5-10 minutes to come to pressure and start counting down.
7. When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
8. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in coconut cream into the Instant Pot. If you like your sauce thicker - you can thicken with arrowroot starch slurry by mixing 1 teaspoon arrowroot starch mixed with 1 teaspoon cold water. Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

To cook on the stove:

1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
2. Return pan back to heat and melt ghee. Stir in onion and garlic. Add lime juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth. Stir in coconut cream [If you like your sauce thicker - you can thicken with arrowroot starch slurry by mixing 1 teaspoon arrowroot starch mixed with 1 teaspoon cold water.
3. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

Notes:
*For chicken breasts: use 3 breasts, sliced horizontally in half.
**I use ⅓ cup of broth combined with the juice from the lemon in a 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model

Original recipe found here

This kind of recipe really reminds me of my mom. Anyway I could sneak vegetables into the meal for her to eat I would try and do it. These Loaded Veggie Turkey Meatballs were spot on down to the food processor making sure the veggies were finely chopped. Great recipe for kids or adults that have trouble eating their vegetables. Plus, you can't even tell there are veggies in the meatballs when eating them. Winning. The recipe below is tripled from the original recipe, and the only parts I changed were using just a little bit less ghee then recommended, and using spinach instead of kale. The recipes suggests using a cooling rack on top of the baking sheet to cook the meatballs, and I really wish I had those to test that method out. Ground turkey always leaves fat and juice behind that you sometimes have to scrape it off when cooking on a baking sheet. So if you end up making these using a cooling rack, please let me know how it turned out. I paired this with my own version of Garlic Sweet Potato Cauliflower Mash and absolutely loved the meal. Making a blended mash like this one is another way to add some more vegetables into your life. With the garlic and sweet potato, you can't even tell there is cauliflower in there. All around, a delicious and nutritious meal that I definitely recommend trying. ​

Loaded Veggie Turkey Meatballs 
Ingredients:

• 3 pound ground turkey (preferably thigh meat)
• 1 1/2 cup lightly steamed broccoli florets , finely chopped
• 1 1/2 cup kale, finely chopped (or any other green)
• 1 1/2 cup carrots, finely chopped
• 6 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill)
• 3 egg, beaten
• 6 tbsp butter or ghee, melted
• 3 tablespoons coconut flour **see note
• 3 tsp salt
• 1 1/2 tsp garlic powder 
• pepper, to taste

Directions:

1. Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
2. Combine all meatball ingredients in a large bowl until well incorporated.
3. Roll into small meatballs (I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.
4. Bake for 15-18 minutes, until baked through and slightly golden.

Notes:

• I highly recommend using a food processor to chop you veggies.  This makes for a super nice texture in the meatballs.
• I prefer to steam the broccoli before adding it to the recipe.  I’ve tried grated raw broccoli and don’t love the texture.  Simply steam broccoli in a steamer basket for 3-4 minutes until slightly soft and still bright green. Be sure to finely chop for best texture.
• Most people bake meatballs right on the baking sheet (lined with parchment paper), which works fine.  I find that my meatballs cook a bit more evenly if I place them on a cooling rack on top of the baking sheet.
• I used coconut flour as a binder.  You can sub any flour that you have like almond or cassava, but you will have to use at double the tablespoons of any other flour.  Start with 2 and add another if mixture seems too sticky to roll.

Original recipe found here


Garlic Sweet Potato Cauliflower Mash
Ingredients:

• 1 cauliflower head, chopped into florets (I used 2 bags (16 oz) of frozen cauliflower)
• 3-5 Sweet Potatoes, peeled and chopped
• 4 garlic cloves
• 2 Tbsp ghee (you can also use coconut oil)
• Salt and pepper

Directions:

1. Place the cauliflower, sweet potatoes, garlic cloves, and salt in a pot, and cover with water.
2. Place the pot over medium-high heat, and bring the water to a boil. Reduce the heat to medium-low, and let bubble until the vegetables are fork tender. This usually takes 15 to 20 minutes.
3. Remove the pot from the heat and drain the vegetables.
4. Place the vegetables into a medium bowl or back in the pot, and add the ghee, black pepper, and salt (to taste). Mash the ingredients together with a potato masher or lightly blend with a hand mixer to combine. (You can also use a food processor to make the mash smooth.)

Notes:

• If you have an Instant Pot, you can easily steam all the vegetables and garlic in there. Personally, I opted for this and did the sweet potatoes separately from the cauliflower and garlic to make sure everything steamed thoroughly. 

I always search for Sheet Pan, Instant Pot, or Crockpot recipes for when I need a quicker, hands-off meal prep day. It doesn't get much easier then dumping all the ingredients on a sheet pan, Instant Pot, or crockpot and letting it cook while you finish up with whatever else you need to do in the kitchen, around the house, etc. This Sheet Pan Roasted Garlic & Herb Chicken and Veggies was just that kind of recipe. I bought pre-cut bell peppers, onion, and zucchini, so I only had to cut up the chicken breast and broccoli. A more expensive way to do it, but saves me time in the kitchen on meal prep day. I found Litehouse Farms Fresh Herbs Parsley and Cilantro at my local grocery store and opted to use those dried spices. You can also totally just get fresh herbs as well! No need to purchase one-off spices like that if you won't put them to use. Now I had to quadruple this meal, so I did one batch in the oven with all vegetables, followed by a second batch with only chicken. I thought the meal came out tasting light, refreshing, and delicious. Not to mention it was super easy to throw together while I had sweet potatoes in the Instant Pot to pair with this meal. I also loved having a mix of vegetables since I am used to having just one vegetable with most meals. This is a great sheet pan recipe to have in your back pocket for when you need to easily spice up your meal prep for the week! ​

Sheet Pan Roasted Garlic & Herb Chicken and Veggies
Ingredients:

• 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
• 2 cups broccoli florets
• 1 large zucchini cut 1 into inch pieces
• 1 medium onion cut into 1 inch pieces
• 1 bell pepper any color, cut into 1 inch pieces
• 1 cup grape tomatoes cut into 1 inch pieces

For the Garlic & Herb marinade:

• 1/4 cup olive oil
• 4 cloves garlic crushed or finely chopped,
• 2 tablespoons Gourmet Garden lightly dried parsley or chive or basil
• 2 tablespoons Gourmet Garden lightly dried cilantro
• 1 teaspoon chili pepper flakes
• Salt and freshly ground black pepper
• 1 teaspoon ginger (optional)
• juice of 1/2 lime

Directions:

1. Preheat oven to 450F.
2. In a medium bowl, whisk the garlic, herbs, salt and pepper and lime juice.
3. Place the chicken and veggies on a sheet pan and drizzle with the garlic and herb mixture. Combine with hands until all the chicken and veggies are coated.
4. Bake for 20-22 minutes or until the chicken and veggies are cooked through.
5. Serve immediately with rice or quinoa or cool to room temperature and divide into 6 meal prep containers.

Original recipe found here