Don't let the long list of ingredients sway you away from making this one! All you need is your pork shoulder, olive oil, beef stock, and a bunch of spices that you probably already have in your pantry. However, you can also purchase a jerk spice blend, like this Primal Palate Organic Spices Jerk Seasoning, and use 1/4 cup of that instead. See, not too many ingredients whatsoever! There are also instructions below for preparing this in the Instant Pot, slow cooker, or dutch oven, so plenty of options to accommodate everyone. Personally, I prepared this recipe as-is below in the Instant Pot and thought it came out full of flavor and absolutely amazing! If you are someone who enjoys preparing bulk protein quickly and with little ingredients, then definitely save this one. Not only was this super easy and simple to prepare, it also turned out tasting so delicious! I paired this with some roasted brussels and Instant Pot sweet potatoes, and truly enjoyed eating this meal all week long. 

Jamaican Jerk Pork Roast
Ingredients:

• 4 lb pork shoulder
• 2 tsp. cayenne pepper
• 2 tsp. dried parsley
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. dried thyme
• 1 tsp. course black pepper
• 2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1 tsp. ground ginger root
• 1 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 Tbsp olive oil
• 1/2 cup beef stock or broth

Directions:
For the Instant Pot:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Set your Instant Pot to Saute and brown the meat on all sides.
4. Add the beef broth.
5. Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
6. Release pressure according to instructions, shred and serve.

For the slow cooker:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot.
4. Place the meat and 1 cup of beef broth in your slow cooker. (this is double the IP amount of broth because you’ll need it to offset the longer cooking time.)
5. Cook on high for 4 hours or low for 6 hours – or until the meat is tender.
6. Shred and serve.

For the dutch oven:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
4. Add 1 cup of beef broth. (this is double the IP amount because you’ll need it if cooking on the stove.)
5. Cover and simmer on the stove top on low heat for 4 hours, or bake in the oven at 375 degrees for 3 hours or until the meat is tender and falling apart.
6. Shred and serve.

Original recipe found here

A quick, one-pan, and simple recipe that doesn't involve the Instant Pot! I need to remember to keep throwing in some non-Instant Pot recipes for those who don't have one. Plus, as much as I do love the Instant Pot for meal prep, it is refreshing to just throw a bunch of chicken thighs on a sheet pan, cover in some homemade garlic dijon sauce, and be done! That's legit all this recipe is. I do recommend using chicken thighs for this one because it turned out tasting really good, but if you try this with chicken breasts please let me know how it turns out! When at the grocery store picking up Dijon Mustard, just check the ingredient label and make sure you don't see any added sugars or weird ingredients you don't recognize. It's pretty easy to find a dijon mustard that is paleo friendly at any food store. Those two notes are all I really have for this one. This meal turned out delicious and was quick 

Skillet Garlic Dijon Chicken
Ingredients:

• 3 lb boneless, skinless chicken thighs 
• Salt
• 1 large yellow onion, cut into large pieces

For Garlic Dijon Sauce

• 1/3 cup extra virgin olive oil
• 2 Tbsp quality Dijon Mustard
• 4 tsp quality honey
• 6 garlic cloves, minced
• 2 tsp ground coriander
• 1 1/2 tsp sweet paprika
• 1 tsp black pepper
• 1 tsp cayenne pepper (optional)
• pinch salt

Directions:

1. Preheat oven to 425 degrees F.
2. Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
3. Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
4. Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
5. Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
6. Remove from heat and garnish with fresh parsley. 

Original recipe found here

I am absolutely making this one again like next week. I also need to turn this one into a video because it was super easy to whip together and it is seriously worth making! I altered the original recipe some, so below are the ingredients I used for meal prep. I mainly just doubled most ingredients, then left out the chicken stock entirely since I had increased the juices (the recipe definitely doesn't need anymore liquid). There is also an optional step to make the chicken more crispy, but I clearly took the easy way out and just ate the chicken as-is from the Instant Pot. The only additional step I did was put the Instant Pot on "Saute" mode once the chicken was shredded, and stirred around occasionally until the sauce reduced some. The chicken turned out full of flavor and can easily be paired with some plain cauliflower rice and/or regular rice. While the chicken was cooking in the Instant Pot, I heated up some coconut oil in a frying pan, then added plain riced cauliflower and cilantro for an easy vegetable pairing. If I had extra limes I would have also thrown in some fresh lime juice too. Just an idea for you. This one was a big hit in my house and will definitely not disappoint! 

Instant Pot Chicken Carnitas 
​Ingredients:

• 2 tablespoon cumin (if you're not a big cumin fan then use 1 Tbsp)
• 2 tablespoon oregano
• 2 teaspoon salt
• 2 teaspoon black pepper
• 2 teaspoon chili powder
• 2 tablespoon olive oil
• 1 large onion, chopped
• 8 cloves garlic minced
• 1/2 cup | 120 ml pineapple juice or orange juice (no sugar added!)
• 1/2 cup | 120 ml lime juice (juice from 3 limes)
• 3 pound boneless, skinless chicken breasts
• fresh cilantro for topping

Directions: 

1. Mix the cumin, oregano, salt, pepper and chili powder together in a small bowl.
2. Add the olive oil to the Instant Pot and press the "Sauté" button. Once the oil is warm add the onion. Use a wooden spoon to stir and cook until the onion is fragrant and soft, about 3 minutes. Add the garlic and stir for another minute.
3. Stir in the pineapple juice, lime juice, and spice blend. Mix to combine. Add the chicken breasts to the pot and stir to coat.
4. Press the "Keep Warm/Cancel" button to stop the sauté function. Secure the lid and make sure the steam valve is set to closed. Press 'Manual' or 'Pressure Cook' and set the timer to 20 minutes.
5. After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 minutes before releasing the steam valve.
6. Once the steam has been fully released remove the lid of the instant pot. Use a couple of forks to shred the chicken.

Optional Step for Crispier Carnitas:

1. Preheat your broiler to high heat. 
2. Use a slotted spoon to transfer the shredded chicken to a large, lightly greased baking sheet. Spread the chicken out to be in an even layer. 
3. Broil high up in the oven for 5 minutes. Remove the baking sheet from the oven, spoon some of the leftover juices in the instant pot over the top of the chicken. Toss to coat and then place back in the oven to broil an additional 5 minutes. 
4. Squeeze a little more lime juice over the top and garnish with freshly chopped cilantro. Serve in tacos, burrito bowls, over nachos, quesadillas, etc and enjoy!

​Original recipe found here