Nom Nom Paleo Recipes

Playing Pressure Cooker Recipes from Nom Nom Paleo

 

 

Pressure Cooker Salsa Chicken

Ingredients

  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup store-bought roasted tomato salsa or Salsa Ahumada
  • 12 lettuce leaves of grain-free tortillas

Instructions 

  1. Cook in pressure cooker on high for 10-minutes.

Salsa Ahumada

Ingredients

  • 2 tablespoons avocado oil or ghee
  • 3 medium garlic cloves, peeled
  • 1 small yellow onion, roughly chopped
  • 6 chiles de arbol, stemmed (pour out the seeds if you prefer a milder salsa)
  • 2 tablespoons apple cider vinegar
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • ½ teaspoon kosher salt

Instructions

  1. Heat the oil in a large skillet over medium heat. Once it's sizzling hot, add the garlic and onions. 
  2. Cook the garlic and onions for about 3-5 minutes, stirring frequently, until browned in parts and aromatic.
  3. Toss in the chiles. Cook, stirring, for 1-2 minutes. (You can use fewer chiles if you're afraid of the heat.) 
  4. Add the vinegar and diced tomatoes with their juices, and bring the contents to a boil. 
  5. Lower the heat to medium-low, and simmer until the tomatoes begin to break down (about 8-10 minutes). 
  6. Turn off the stove, and transfer the contents of the skillet to a blender. 
  7. Puree everything until smooth. Pause to scrape down the sides of the blender if necessary. Taste the salsa and adjust with more salt if needed.

 

 

Pressure Cooker Sunday Gravy 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 pound sweet and/or hot Italian sausage
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • Kosher salt
  • 6 garlic cloves, minced
  • 1/4 cup tomato paste
  • 1 cup Bone Broth or chicken stock
  • 3 28-ounce cans whole San Marzano tomatoes
  • 1 1 ½-pound flank steak, cut in half crosswise
  • 2 pound boneless pork country-style ribs from the shoulder
  • 2 dried bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chopped fresh basil 
  • 1/4 cup chopped fresh Italian parsley

Instructions

  1. Cook in the pressure cooker on high for 50 minutes.

 

 

Pressure Cooker Kabocha and Ginger Pork 

Ingredients

  • 1 tablespoon ghee
  • 3 pounds boneless pork shoulder, cut into 2-inch cubes
  • 1 teaspoon kosher salt
  • 1.2 teaspoon freshly ground black pepper
  • 1/4 pound shiitake mushrooms, stemmed and cut in half
  • 4 cups peeled and seeded kabocha squash, cut into 1-inch pieces

Sauce 

  • 1 teaspoon ghee
  • 1 small shallot, minced (about ½ cup)
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1/2 cup fresh orange juice
  • 1/4 cup coconut aminos
  • 2 tablespoons rice vinegar
  • 1 teaspoon fish sauce

Instructions

  1. Cook on high in the pressure cooker for 45-minutes.