Looking for one or some of the resources recommend in the “Pressure Cooker Favorites” PDF eBook? Here you go!
These are the Instant Pots we currently recommend: Instant Pot Duo, Duo Plus, and Pro. You’ll get most efficient heating plus ease-of-use with the Pro, but they all offer both high and low pressure controls as well as a yogurt function (two essentials). We recommend the 8-quart over the 6-quart for all families and anyone who batch cooks or cooks larger food items like spaghetti squash or multiple whole chickens at a time.
Butternut Squash Rice Porridge
- 2 tablespoons butter, ghee, or coconut oil
- 1 cup organic long grain white rice, soaked and drained (see note)
- 1 cup shredded butternut squash, packed
- 1/2 cup raisins
- 1/2 teaspoon sea salt
- 3 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 3 cups dairy-free milk
- garnishes: heavy cream, coconut cream, soaked & dehydrated nuts, mint, or basil
Raw Milk Yogurt
- Additional insert pot for Instant Pot
- Glass lid for Instant Pot
- 6-quart or 8-quart Instant Pot with yogurt function
- 1 gallon raw milk (can scale up to 5 quarts, or up to 7 quarts if using the 8-quart Instant Pot)
- 2 1/2 tablespoons gelatin (the formula is 1 to 3 teaspoons per quart of yogurt you’re making; scale up or down accordingly)
- LyoPro Y+ yogurt culture (if using this culture, you’ll need 1/32nd teaspoon x 4 – measure using these mini-measuring spoons; scale up or down accordingly)
Easy Blueberry Jam
- 2 pounds (1kg) blueberries, fresh or frozen
- 1 pound (500g) honey, preferably local
Tomato-Basil Soup
- 4 cups tomato puree (from approximately 4 large tomatoes)
- 2 cloves fresh garlic
- 2 cups bone broth
- 1/4 cup grass-fed butter
- 1 teaspoon sea salt
- 1/2 cup (packed) fresh basil leaves
- 1/2 cup fresh grass-fed cream
- pinch or two of stevia or natural sweetener of choice, if desired
Creamy Fall Harvest Soup
- 1 medium sweet potato, scrubbed and quartered
- 1 onion, quartered
- 16 ounces frozen cauliflower
- 1/2 cup sliced carrots
- 2 cups cubed butternut squash
- 1 small turnip, peeled and quartered
- 6 white button mushrooms (optional)
- 3 to 4 cloves garlic, peeled and trimmed
- 2 cups bone broth, fat skimmed off
- 1/4 cup nutritional yeast
- 1/4 teaspoon turmeric
- 1 teaspoon paprika
- 1 tablespoon MCT oil
- sea salt, to taste
- freshly-ground pepper, to taste
- nutmeg for garnish, if desired
Mediterranean Lamb Roast With Potatoes
- 2 tablespoons olive oil
- 5 to 6 pound leg of lamb, bone-in or boneless
- 1 teaspoon sea salt
- 1 bay leaf, crushed
- 1/2 teaspoon pepper
- 1 teaspoon marjoram
- 1 teaspoon sage
- 3 cloves garlic, minced
- 1 teaspoon ginger
- 1 teaspoon thyme
- 2 cups broth
- 2-1/2 to 3 pound potatoes, peeled and cut into 2″ to 3″ pieces
- 2 to 3 tablespoons arrowroot powder + 1/3 cup water (optional)
100% Whole Grain Sourdough Boston Brown Bread
- 1 cup buttermilk, room temperature
- 2/3 cup milk, room temperature
- 2 tablespoons active sourdough starter (or 2 teaspoons dry yeast)
- 1/2 cup molasses
- 3 tablespoons butter, melted
- 3/4 cup whole ground rye flour
- 3/4 cup whole ground wheat flour (I used spelt in the photo)
- 3/4 cup fine cornmeal
- 1 teaspoon sea salt
- 1 cup raisins
The Best Sweet Potato Casserole Ever
For the sweet potatoes:
- 3 pounds sweet potatoes, scrubbed clean
- 1 cup water
- 1 pastured egg
- 1/3 cup coconut palm sugar
- 1/4 cup coconut milk
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon sea salt
For the nutty crumble topping:
- 1/2 cup almond flour
- 1/4 cup coarsely ground pecans, soaked and dehydrated
- 1/2 cup coarsely ground walnuts, soaked and dehydrated
- 1/4 cup unsweetened shredded coconut
- 1/4 cup coconut palm sugar
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 5 tablespoons salted butter
Cranberry Sauce
- 10 ounces fresh or frozen cranberries, preferably organic
- 1 to 2 medium apples, peeled and cored and cut into chunks
- 1/4 cup lemon juice
- 1/2 cup honey or maple syrup (or omit)
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
10 Minute Make-Ahead Gravy
- 1 whole chicken, raw
- 1 cup bone broth
- 2 pieces bacon, uncooked
- 2 large onions, peeled and cut in half
- 5 ounces mushrooms
- 1 ounce dried mushrooms
- 1/4 cup animal fat (bacon fat, lard, duck fat) OR butter
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon sea salt + additional 1/4 teaspoon
- 1 teaspoon onion powder
- 1/2 teaspoon white OR black pepper + additional 1/4 teaspoon
Green Beans & Mushrooms In The Instant Pot
- 1 pound fresh green beans, cleaned and trimmed (while fresh green beans are best, frozen will work in a pinch)
- 6 ounces bacon, chopped
- 1/2 onion, diced
- 8 ounces mushrooms, sliced
- 1 clove garlic, peeled and minced
- splash of balsamic vinegar
- sea salt and pepper, to taste
Chai Spiced Apple Cake
- 1 cup homemade applesauce
- 1/3 cup milk of choice
- 2 pastured eggs
- 1/3 cup maple syrup
- 1/4 cup avocado oil, or melted ghee or grass-fed butter
- 1 teaspoon vanilla extract
- 1 cup cassava flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground fennel seed (optional)
- 1/16 teaspoon ground cloves
- pinch of ground cardamom (optional)
- 1-1/2 quart casserole dish
- high-powered blender
- cream cheese frosting
Blackberry, Ginger, & Peach Rice Pudding
For the pudding:
- 3 cups Trim Healthy Mama on-plan, unsweetened almond or coconut milk (make your own!)
- 2 medium-sized fresh peaches OR 2 cups frozen peaches
- 1 teaspoon ginger powder
- 3 stevia extract powder
- 1 cup sprouted brown rice
- 1 cup fresh or frozen blackberries
- 1/2 cup skimmed raw milk yogurt OR non-fat Greek yogurt
- 1/2 teaspoon vanilla extract
For the drizzle:
- 1/2 cup homemade Trim Healthy Mama cottage cheese OR Nancy’s low-fat cultured cottage cheese
- 1/4 cup skimmed raw milk yogurt OR non-fat Greek yogurt
- 1/2 to 1 teaspoon ginger powder, depending on how much you like ginger
- 1 to 2 doonks stevia extract powder
Lemon Pudding Cups
- 3 cups milk or dairy-free milk of choice, room temperature (I used full fat coconut milk)
- 1/4 cup lemon juice, room temperature (2 large lemons)
- 1 1/2 tablespoons lemon zest (2 large lemons)
- 1/2 cup maple syrup or honey
- 3 tablespoons coconut oil, room temperature
- 3 pastured eggs, room temperature
- 2 to 4 drops lemon essential oil (optional)
- 2 tablespoons sustainably sourced gelatin
- 7 (1/2 pint) glass jars
Chocolate Sourdough Bundt Cake
Possible cake pans:
For the chocolate sourdough cake:
- 1/2 cup sourdough starter
- 1/2 cup whole milk
- 7/8 cup whole wheat pastry, spelt, or einkorn flour
- 1/2 to 3/4 cup Rapadura or other unrefined sugar
- 1/2 cup barely melted coconut oil
- 1 teaspoon vanilla extract
- 1 egg
- 3/8 cup cocoa powder (preferably not Dutch process)
- 1/2 teaspoon sea salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon finely ground teeccino or instant coffee substitute like Roma, Pero, Cafix, or Dandy Blend
For the chocolate drizzle sauce:
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or coconut syrup
- 2 tablespoons coconut butter
- 4 tablespoons water, or more for desired consistency
- pinch sea salt
- 1 teaspoon vanilla extract
Lemon Poppy Seed Bundt Cake
Possible cake pans:
For the lemon poppy seed bundt cake:
- 2 cups all-purpose einkorn flour
- 3/4 tablespoon lemon juice
- 1 1/2 cups milk or coconut milk
- 4 tablespoons poppy seeds
- 1/2 cup coconut oil, barely melted
- 1 1/4 cup sucanat
- scant 1/2 teaspoon sea salt
- 2 eggs
- 2 teaspoons baking powder
- 3 teaspoons dried lemon peel (make your own!)
For the lemon syrup:
- 1/3 cup lemon juice
- 1/3 cup sucanat
New York Cheesecake
Cake pan:
For the crust:
- 3/4 cup cassava flour
- 1/4 cup lard OR butter
- 1/4 cup coconut sugar
- pinch of sea salt
- 1/4 teaspoon baking soda, sifted
For the filling:
- 16 ounces cream cheese, room temperature
- 2 eggs
- 3/4 cup maple syrup
- 2 teaspoons sustainably-sourced gelatin
- 2 teaspoons vanilla extract
- 3/4 cup heavy cream
Allergy-Friendly Chocolate Cake
- 7-inch springform pan
- foil sling
- 6 ounces unsweetened chocolate
- 1/2 cup coconut oil OR butter
- 2 cups pureed pumpkin OR 2 pureed avocados
- 1 1/2 teaspoons vanilla extract
- 1/3 cup cocoa powder
- 1/2 teaspoon sea salt
- 3/4 to 1 cup honey OR maple syrup
Maple Flan
- 1/2 cup + 1/4 cup maple syrup
- 3 large eggs + 4 large egg yolks
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream (not ultra-pasteurized)
- 1/2 teaspoon sea salt
- 1 tablespoon vanilla extract
Pumpkin Pudding
For the pumpkin pudding:
- 1/2 cup coconut milk (raw milk is also fine if you tolerate dairy)
- 2 teaspoons sustainably-sourced gelatin
- 3/4 cup packed pumpkin (or well-drained homemade pumpkin puree)
- 1/2 cup coconut sugar
- 1 pastured egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon sea salt
- 1 cup water
For the coconut-ginger glaze:
- 3/4 cup coconut cream, at room temperature
- 1 teaspoon ground ginger
- 1/16 teaspoon stevia
Garnish:
Nourishing Christmas Pudding
- 1 orange, peeled and chopped
- about 1 cup water
- 1 1/4 cups pitted dates
- 1 1/4 cups pitted whole prunes
- 1/3 cup coconut oil
- 2/3 cup dried cranberries
- 2/3 cup dried apricots, chopped
- 1 1/2 cups currants
- 2/3 cup (additional) pitted prunes, chopped
- 1/2 cup potato, peeled and grated
- 1/2 cup carrot, peeled and grated
- 2 tablespoons honey
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon clove
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 2 tablespoons coconut flour
- 1 cup flour of choice (I used 1/3 cup sorghum, 1/3 cup brown rice, 1/3 cup arrowroot)
- whipped cream or coconut cream, for serving
- how to make a foil sling
Easy To Peel Chestnuts
- 1 to 2 pounds chestnuts
- stainless steel colander
Allergy-Friendly Apple Cranberry Crisp
Baking dish:
For the filling:
- 3 medium apples, cored and cubed
- 2 firm pears, cored and cubed
- 1 1/2 cups cranberries (I used frozen)
- 1 tablespoon lemon juice
- 1/2 cup unrefined granulated sweetener (feel free to increase if you prefer sweeter)
- 2 tablespoons arrowroot powder
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1 teaspoon dried orange peel
For the topping:
- 1/2 cup coconut flour
- 1 tablespoon chia seeds
- 1 cup shredded unsweetened coconut
- 1/2 cup soaked and dehydrated walnuts OR pecans (soak and dehydrate your own!) (optional — omit for nut-free variation)
- 1/4 cup unrefined granulated sweetener
- 1 teaspoon cinnamon
- pinch of nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup coconut oil OR butter, softened but not melted
Rice Pudding
- 2 cups milk of choice (raw milk or soaked nut milk)
- 1 1/4 cups water
- 1 cup basmati rice
- 3/4 cup heavy cream OR coconut cream
- 1/4 cup maple syrup
- 1/8 teaspoon sea salt
- inside scrapings from 1 vanilla bean OR 1 teaspoon vanilla extract
- fine mesh colander
- toppings: butter, maple syrup, cinnamon, nuts, raisins, dates, cream, and berry jam
Orange & Dark Chocolate Cheesecake
Possible cake pans:
For the nut crust:
- 1 1/2 cups blanched almond flour, or ground nuts
- 1 1/2 tablespoons dry sweetener of choice (Sucanat, Rapadura, coconut sugar) OR a few pinches of stevia
- 3 tablespoons melted butter
For the orange cheesecake filling:
- (2) 8-ounce packages cream cheese
- 2 large pastured eggs
- 1/2 cup dry sweetener of choice, whizzed fine in blender (Sucanat, Rapadura, coconut sugar) OR 1 3/8 teaspoons stevia, to taste
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons orange juice (about 1/2 juiced orange)
- 2 teaspoons orange zest (optional)
- 1/4 teaspoon orange essential oil OR 2 teaspoons orange extract
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