Zucchini Sausage Bolognese

 

TIME TO MAKE INSTANT POT ZUCCHINI BOLOGNESE!

Serves 4

Ingredients:

• 2 tablespoons extra virgin olive oil or avocado oil
• 1 large yellow onion, diced
• 1 pound bulk Italian sausage
• 1½ pounds zucchini, diced into ½-inch pieces
• 3 garlic cloves, minced
• Magic Mushroom Powder or Diamond Crystal brand kosher salt (with added umami boosters detailed in the instructions)
• Juice from ½ lemon

Method:

Grab your Instant Pot or pressure cooker and turn on the Sauté function. When the metal insert is hot, pour in the olive oil.

Add all ingredients: Add onions, saute, cook sausage until no longer pink. dump in zucchini and garlic

You don’t need to add any extra liquid. Trust me—the zucchini will release enough liquid for the contents to reach high pressure. Lock the lid and program the Instant Pot to cook for 35 minutes under high pressure.

you can naturally release or quick release. smoosh the sauce around so it's chunky. Add lemon and if it needs more magic mushroom or salt pepper/add it now. 

Serve over zoodles or noodles

BBQ Chicken Quick

BBQ Chicken Sandwich (serves 4-5) (from http://shopnserve.blogspot.com/2011/07/bbq-chicken-sandwich.html)

Ingredients:

• 3 Chicken breasts
• Your favorite BBQ Sauce
• 1/4 c. Honey
• 1 Tbsp. Mustard
• 1/2 tsp Garlic powder
• Cilantro, chopped
• 1/4 c. Red onion, diced
• Rolls (we like Portuguese best)

Cooking Directions:

Place chicken breasts in crock pot and fill half way with water (I usually dump a little BBQ sauce in for flavor). Cook on low for 2-4 hours, depending on your crock pot. Drain water, and shred chicken. 

I cook mine in the Instant Pot. Chicken in with 1 C of water, cook on high pressure for 12 minutes if raw, 15 minutes if frozen. You can manually release pressure or let it self release. While chicken is still hot, remove from water and shred with forks. Dump out the Insta Pot water, and return chicken to the Instat Pot. 

Pour ample amounts of BBQ sauce over. Pour honey, mustard and sprinkle garlic powder over. Keep warm for another 20 minutes, or until you serve. 

Serve on rolls with cilantro and onions to add on top if desired

Instant Pot Chicken Tikka Masala

Prep time: 10 minutes
Cook time: 10 minutes (plus heat up time)
Total time: 20 minutes

Servings: 6

1 Tbl butter or ghee
2 Tbl coconut oil
1 large onion diced
1 Tbl garam masala
2 tsp salt (more to taste, if needed)
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp chili powder
1/2 tsp ground pepper
6-7 cloves of garlic, diced
2" knob of ginger peeled and diced
24 oz can of crushed tomatoes
2 1/2 lbs boneless, skinless chicken breast cut into 2" cubes
3 Tbls yogurt
2 Tbls almond or cashew butter
1/2 C bone broth

Instructions:
1. Press the saute button on the Instant Pot and add the butter or ghee and coconut oil to melt.

2. Add the diced onion and saute for 3-5 minutes.

3. Add the spices and stir, cooking about 1 minute, until fragrant.

4. Then add garlic, ginger, crushed tomatoes, and 1/2 C of broth.

5. Place the cubed chicken breast into the Instant Pot, submerging it under the tomato-spice mixture.

6. Lock the lid, make sure the vent is sealed, and press the manual button. Adjust the time to 10 minutes.

7. When the Instant Pot beeps, release the pressure immediately.

8. Using a slotted spook, remove the chicken pieces from the sauce, place into a bowl, and set aside.

9. Stir in the almond or cashed butter and yogurt.

10. Using an immersion blender, blend the tomato sauce until smooth and thick.

11. Return the chicken to the blended sauce and serve.

Great with Turmeric Cauliflower Rice