I will definitely be making this again... and again... and again! This one turned out SO delicious and was relatively easy to throw together. I used just over 5 lbs of beef, 3 Tbsp of olive oil, 2 granny smith apples, and juice from 2 medium oranges (which equaled 1/2 C). Besides those ingredient adjustments though, which were just to accommodate for the increase in beef, I made the recipe below as-is. When the beef was done pressure cooking, I set the Instant Pot to saute mode to reduce the sauce some, and stirred around frequently. Once the sauce was down to a more desirable level, I let the beef cool before measuring and distributing over top of plain cauliflower rice. Since there was plenty of flavor and sauce with this beef, I really don't think you need to worry about cooking up the cauliflower rice any special way. I personally grabbed some frozen plain cauliflower rice and heated it up to make for an even quicker meal prep. I love a recipe that can be done in one pot/pan, doesn't have a ton of ingredients or prep to it, and of course turns out tasting amazing. This recipe is all of that and more! 

Instant Pot Korean Beef
Ingredients:

• 4 pounds bottom roast, cut into cubes
• salt and pepper
• 2 tablespoons olive oil
• 1 cup beef broth
• 1/2 cup coconut aminos
• 5 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 pear or Granny Smith apple peeled and chopped
• juice of one large orange or 2 small

Directions:

1. Season the cubed roast liberally with salt and pepper.
2. Heat Instant Pot to saute. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
3. Once all the meat is browned de-glaze the pan with the beef broth, scraping up all the browned bits.
4. Pour in the coconut aminos and stir to combine.
5. Return all the meat back to the pan and then place the garlic, ginger and pear/apple on top of the meat, stirring lightly to slightly combine.
6. Finally add in the orange juice.
7. Place the lid on your Instant Pot and using the manual button on high pressure set to 45 minutes. Make sure the valve is closed.
8. Once the pot is done, release the steam and shred meat using a fork.
9. Serve over rice

Notes:
To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

Original recipe found here

I haven't seen a recipe that made chicken thighs in the Instant Pot this way, so I was excited to give it a try! I doubled the ingredients below for meal prep purposes and used a combination of cinnamon and ground cloves as an allspice substitute. However, that substitute stood out to me some while eating the chicken, so I would recommend just omitting if you don't have allspice. Some other notes I had were that I definitely didn't brown the thighs enough because they still came out falling apart. Also, my chicken turned out on the dry side, which is unheard of for an Instant Pot meal. I either cooked the chicken for too long (I increased to 25 minutes) or it's because the chicken is not really cooked in the liquid. Not sure what did me in, but I don't think I can give this recipe a fair assessment since I had a couple goofs. It was still pretty quick and simple for a meal prep recipe though, and I did still enjoy eating it all week long. Let me know if you give this one a try and what you think! ​​

​​Instant Pot Chicken Thighs
Ingredients:

• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp Herbes de Provence
• 1/4 tsp ground allspice optional
• 1/2 tsp minced ginger
• 1/2 tsp minced garlic
• Salt
• Ground black pepper
• 3/4 cups chicken stock divided
• 3 tbsp olive oil divided
• 6 chicken thighs 

Directions:

1. In a small bowl mix together the paprika, coriander, herbs, allspice if using, garlic, ginger, salt, pepper, 2 tbsp olive oil and 2 tbsp chicken stock into a paste.
2. Put the chicken thighs in a bowl and coat the thighs in the paste.
3. Select the sauté setting of the Instant Pot, add in remaining oil and when hot brown the chicken thighs on both sides (about 3 mins on either side).
4. Remove the chicken thighs from the Instant Pot, and set aside on a plate.
5. Add the remaining chicken stock into the Instant Pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
6. Place the trivet inside before adding the chicken thighs on top of the trivet.
7. Cover your Instant Pot and set the valve to the SEALING position.
8. Select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 12 mins. 
9. Cook till done then let the steam release naturally about 10-15 mins before opening.

Original recipe found here

​These turned out amazing and did not have an overwhelming orange taste to them whatsoever! My biggest note on this is the same note I have on all meatball recipes: bulk prepping meatballs is never a quick task. However, I tripled the meat and sauce on this one, so if you are not doing that then this could obviously be prepped much faster. Don't let that tip dissuade you from trying this delicious recipe though! This meal really did turn out SO tasty. I ended up using ground turkey instead of chicken, and then heated up some coconut oil and garlic to toss the cauliflower rice in before serving. If you are newer to the blog, I am a big fan of grabbing the frozen cauliflower rice and quickly heating that up to pair with most meals. Just make sure to check the ingredients label to make sure it only has vegetables listed! Those packaged foods can sneak in plenty of extra preservatives, sugars, and ingredients you don't need to be consuming. You can even find cauliflower rice mixes with other riced veggies as well if you aren't a big cauliflower fan. I really like this Riced Veggies Cauliflower & Sweet Potato one. Throw in some rice if you need more substantial carbs and you've got yourself a nutritious and delicious meal you can enjoy all week long! 

AIP Orange Teriyaki Meatballs
Ingredients:
Meatballs

• 2 lbs ground chicken
• 1/2  cup finely chopped green onions
• 2 teaspoons orange zest 2 oranges worth
• pinch salt

Sauce

• 2/3 cup fresh orange juice juice of 2 navel oranges
• 2 teaspoons grated ginger
• 1/4 cup coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 clove crushed garlic
• 1 Tablespoon honey

Directions:

1. In a bowl, mix ground chicken (you can use any kind; breast or a blend) orange zest, pinch salt and green onions. On a parchment lined cookie sheet, form 2 1/2 inch sized meatballs. Bake at 350 until internal temperature reaches 170 degrees. Mine took about 30 minutes.
2. In a saucepan, add coconut amino's grated ginger, garlic, honey, vinegar and fresh orange juice. Bring to a simmer and reduce until sauce coats the back of a spoon. It will simmer for about 10 minutes and then start to watch it closely. It will start to foam and bubble as it is reducing and almost ready. You want the sauce to be the consistency of maple syrup.
3. When meatballs are cooked, place in a bowl and drizzle with the sauce. Gently toss to coat all the meatballs.

Original recipe found here

Anyone else find it strange to read 'Lime Teriyaki', instead of 'Teriyaki Lime'?  I had that similar feeling when tasting this chicken for the first time too. The first couple bites were different; I've never tasted these flavor combinations together, or anything similar to it before. The more I ate it though the more I stopped being skeptical and realized I actually enjoyed it. Probably not the best way to describe a meal you enjoyed, but that is my honest review. I thought it paired pretty well with roasted sweet potatoes, but then again I kept asking myself all week if it would pair better with a rice/cauliflower rice combination. The hint of lime is definitely there and throws you off (or threw me off for sure). I almost wonder if it would pair well with roasted plantains or plantain chips. Either way, you can make this recipe in either the slow cooker or Instant Pot. I chose the Instant Pot this time around and doubled the ingredients to make enough food for meal prep. I also skipped out on the arrowroot starch and just put the Instant Pot on 'saute' mode to help thicken the sauce. If you are using the slow cooker option and don't have arrowroot starch, you can bring the extra sauce to a boil on the stove top to help thicken/reduce some. I know I say it after many of my posts, but if you try this one out please let me know what you think! This one obviously left me with quite the first impression, so I'd love to hear what others think. ​

​Slow Cooker or Instant Pot Lime Teriyaki Chicken
Ingredients:

• 2 lbs chicken breast
• 2 cloves minced garlic
• 1/2 cup chopped white onion
• 2 tbsp. freshly grated ginger
• 1/2 cup coconut aminos
• 1/4 cup apple cider vinegar
• Juice of 1 lime
• 1 tbsp. lime zest
• 1/3 cup honey
• 2 tbsp. tomato paste
• 2 tsp crushed red pepper optional
• 2 tbsp arrowroot starch (mix with 2 tbsp water)

Directions:
For your Slow Cooker:

1. Place the chicken in your slow cooker.
2. Whisk together the remaining ingredients (not the arrowroot) in a small bowl.
3. Pour marinade over chicken.
4. Cook on low for 4-6 hours
5. Add arrowroot and water, and mix into sauce. Let thicken.
6. Shred chicken with a fork.
7. Serve over rice, cauliflower rice, quinoa, or in a salad. Garnish with optional cilantro and green onion.

For your Instant Pot:

1. Select the saute function on your Instant Pot. Once hot, add a bit of oil to cover the bottom of the pot. Saute onions for 2-3 minutes, select cancel.
2. In a medium sized bowl, whisk together sauce ingredients: garlic, ginger, coconut aminos, vinegar, lime, lime zest, honey, tomato paste, and red pepper flakes if using,
3. Place chicken inside your Instant Pot on top of onion. Pour sauce on top of chicken. Secure the lid and select the manual function. Cook for 7 minutes. Once cooking is complete, use a quick release. Be sure that all steam is released before opening your Instant Pot.
4. Open the lid, add arrowroot/water mixture. Stir and let thicken for a few extra minutes.
5. Shred chicken and serve over rice, cauliflower rice, quinoa, or salad.

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.