Insta Pot BBQ Baby Back Ribs

This recipe came from my sister – amazing!!!



  • 3 pounds rack of baby back ribs
  • 1 tablespoon liquid smoke
  • 2-3 tablespoons pork rub
  • salt and pepper to taste
  • 1 cup water
  • 1/2 onion
  • 1 cup (or more) BBQ sauce


  1. Remove the membrane from the back of the ribs. (Refer to video). This is a thin layer that can be tough to remove. Sometimes it will peel right off. You can also cut it, and pull it off.

  2. Drizzle the liquid smoke over both side of the ribs.

  3. Season both sides of the ribs with the pork rub, salt, and pepper to taste.

  4. Pour the cup of water in the Instant Pot.

  5. Place the trivet in the Instant Pot. This is the metal basket that comes with the machine. This will keep the ribs from touching the bottom of the pot as they cook.

  6. Place the onion and the seasoned ribs on the trivet.

  7. Place the lid on the pot and seal. Cook for 25 minutes on Manual > High-Pressure Cooking.

  8. When the Instant Pot indicates it has finished, allow the steam to naturally release for 10 minutes instead of quick release.

  9. If you choose to bake the ribs, preheat oven to 450 degrees.

  10. Remove the ribs from the pot. Brush the BBQ sauce onto the ribs.

  11. Bake or grill the ribs for 10 minutes.

  12. Remove and serve!

Spicy Pork and Asparagus Stir Fry

Another of our favorites from Michelle Tam of Nom Nom Paleo!

prep cook 

Makes 4 servings (in other words, double it!)


  • 1 pound asparagus
  • 1 tablespoon avocado oil, ghee, or cooking fat of choice
  • 1 large shallot, finely chopped
  • Diamond Crystal brand kosher salt
  • 4 garlic cloves, minced
  • 1 pound ground pork, ground turkey (not extra lean), or any ground protein
  • 2 red jalapenos, 2 Fresno peppers, or 2 Thai chilies, seeded and diced, OR 1 teaspoon crushed red pepper (optional)
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar (or sub balsamic vinegar or apple cider vinegar)
  • 2 teaspoons fish sauce
  • 1 teaspoon toasted sesame oil
  • 2 scallions, trimmed and thinly sliced


  1. Trim and chop asparagus
  2. Slice the asparagus crosswise in ½-inch sections.
  3. Heat a large skillet over medium heat. When the pan is hot, swirl in the cooking fat so you have a thin layer of fat coating the bottom.
  4. As soon as the fat is shimmering, toss in the shallots and a sprinkle of salt.
  5. Cook, stirring, for a couple minutes or until the shallots are softened.
  6. Toss in the minced garlic and cook until fragrant, about 30 seconds.
  7. Add the ground pork and break it up with spatula.
  8. Sprinkle on some salt and increase the heat to medium-high.
  9. Cook, stirring occasionally, for 3 to 5 minutes or until no longer pink.
  10. Toss in the asparagus coins and minced chilies, and cook until the asparagus are tender-crisp, about 2 minutes.
  11. Stir in the coconut aminos, rice vinegar, fish sauce, and sesame oil.
  12. Turn off the heat and adjust the seasonings.
  13. Toss in the scallions and you’re done!

Bacon Maple Pork Tenderloin

WOW WOW WOW!  This recipe from Paleo Leap is soooo good!  And as an added bonus it is quick!  The whole family loved it.


  • 1 pork tenderloin
  • 8 to 10 slices good-quality bacon
  • 4 tbsp. maple syrup or raw honey (optional)
  • 2 tbsp. Dijon mustard
  • ¼ cup unsweetened applesauce
  • 1 tsp. chili powder
  • ½ tsp. smoked paprika
  • ¼ tsp. ground cinnamon
  • Cooking fat
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 350 F.
  2. In a bowl, combine the paprika, chili powder, cinnamon, and salt and pepper to taste.
  3. Rub the entire surface of the pork tenderloin with the spice mixture.
  4. Wrap the tenderloin with the bacon strips, securing with cooking twine if necessary.
  5. In a bowl, whisk together the maple syrup, applesauce, and Dijon mustard.
  6. Melt some cooking fat in a oven-proof skillet over medium-high heat.
  7. Brown the tenderloin on all sides, 3 to 4 minutes per side.
  8. Brush the tenderloin generously with the maple syrup mixture, and place in the oven.
  9. Bake in the oven for 15 to 20 minutes or until it reaches your desired doneness, basting with the remaining sauce once in a while.
  10. Let the meat rest 5 minutes before slicing.

Instant Pot Enchiladas

This recipe has become a staple in our home, both because it is quick and easy AND because it is really good!  This is not the Paleo version, but could easily be adjusted to meet Paleo standards.  I make this in my electric Instant Pot.   Credit for the recipe goes to

Pressure cooker cook time – 30 minutes



  • 3 lbs boneless beef rump roast, cubed
  • 16 oz enchilada sauce, divided
  • 2 beef bouillon cubes or 2 tsp beef base
  • 1/2 cup water
  • 10-12 burrito size flour tortillas
  • 2 cups shredded cheese


Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot.  Press [Manual] and 30 minutes pressure cooking time.  When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure.  When valve drops, carefully remove lid.

Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito.  Repeat with remaining tortillas.  Top with enchilada sauce and shredded cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Braised Short Rib Ragu

The hubby found this one on buzzfeed and it is delicious!  Poor it over some baked sweet potato cubes and it is one amazing meal.

Prep Time:  About 15 minutes
Total time:  3 hours and 15 minutes



  • 4 lbs of short ribs
  • Salt and pepper
  • 2 Tbsp. of oil
  • 1 ½ cups of chopped onions
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 cups of red wine
  • 2 Tbsp. of chopped garlic
  • 2 sprigs of fresh rosemary
  • 2 Tbsp. of tomato paste
  • 2 cups of beef broth
  • 28 oz can of tomatoes
  • 1 dried bay leaf
  • Parsley for garnish
  • Grated pecorino Romano (optional)


First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.

Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.

Serve over sweet potatoes any way you like them!    

Sausage Zucchini and Spinach Soup

Just discovered this awesome soup from The Texas Peach.  Sooo good!!!  Easy to make, and perfect for a cold, wet Seattle night. The whole family gobbled it up!  Thank you Texas Peach!


Prep time:  15 minutes
Cook time:  30 minutes
Total time:  45 minutes
Servings: 4


  • 1-1/4 lb bulk italian sausage (if using sausage links, remove from casing)
  • 1 large red onion, diced
  • 1 cup chopped celery
  • 4 small cloves garlic, minced
  • 1 tbsp crushed fennel seed
  • ½ tsp garlic powder
  • 2 medium zucchini, diced
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can of crushed tomatoes
  • 2 cups of water (more or less depending on how soupy you want it)
  • 1 ( 5 oz) bag of baby spinach, roughly chopped
  • salt to taste


  1. Heat one tablespoon of coconut oil or olive oil over medium-high heat. Add the sausage and begin breaking it up as it browns. Add the celery and onions to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 5-8 minutes.
  2. Add the crushed fennel, garlic powder and stir to coat the meat/veggie mixture. Add the tomato paste and stir again. Add the tomatoes, water and zucchini and chopped spinach to the pot. Cook until veggies are tender, about 10 minutes.

Ultimate Paleo Chili

Our newest family favorite from Robb Wolf’s site– this chili is sooo good!  And we’ve tried a few!   Add cheese, sour cream, or green onions to dress it up, or leave it as is.


Servings: 6

2lbs lean ground beef (good) or grass-fed ground beef (best)
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 1/2 cups coffee (substitute with broth if you prefer)
3T chili powder
2T cumin
1T oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
1/2 tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.

Add beef and garlic and cook until brown. About 7  minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a bowl, then reduce heat and simmer 1-2 hours.


Turkey Meatloaf – Non-Paleo

From In the Kitchen With  Rosie, recipe by Rosie Daley

Prep Time: 25 minutes
Baking Time: 45 minutes
Servings: 6


  • 1 C shiitake or white mushrooms, sliced
  • 1 C finely chopped onions
  • 1/2 C dry red wine, divided (I substitute with red wine vinegar – NUMMY!)
  • 1 lb ground turkey breast meat (16 oz)
  • 2/3 C panko or plain dry bread crumbs
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp tomato paste, divided
  • 1 Tbsp Worcestershire
  • 1 Tbsp lite soy sauce
  • 1 tsp minced garlic
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp Oregano
  • 1 large egg (or egg substitute)


Heat oven to 350 F
Place mushrooms, onions, 1/4 C wine in medium nonstick skillet.  Bring to a boil.
Reduce head to med-low; cover and cook 10 minutes, simmering occasionally, until veggies are tender.

Meanwhile, combine ground turkey, breadcrumbs, parsley, 1 Tbsp tomato paste, Worcestershire, soy sauce, garlic, thyme, salt, pepper, Oregano, and egg in a large bowl.  Stir in mushroom and onion mixture.

Shape turkey mixture into an 8×5 inch loaf and place in a glass baking dish.  Spread remaining 1 Tbsp tomato paste over top of loaf; pour remaining 1/4 C wine into baking dish around meatloaf.  Cover tightly with foil and bake 45 minutes until cooked through.

Mini Meatloaves

Thank you Sarah Fragoso of Everyday Paleo for this great go to recipe that the whole family will love!  And you get to sneak some veges in to boot!



  • 1 pound ground beef
  • 1 pound ground pork
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 cup finely diced carrots
  • 1 cup finely diced spinach leaves
  • coconut oil or ghee
  • homemade ketchup

Prep Time:  30-40 minutes

Cook Time:  15-20 minutes

Serves: 5


  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, mix together the meat, all the seasonings, and the diced veggies.
  3. Grease a muffin tin with coconut oil or ghee.
  4. Measure out 1/3 cup meat mixture into each muffin space.
  5. Spread a generous amount of homemade ketchup (or I’ve used tomato paste which I really like) on the top of each mini meatloaf and bake for 15-20 minutes or until the meatloaves are no longer pink in the middle.


Perfect Herb Roasted Chicken

Taken from Stacy’s Primal Pantry archives!

I make this one fairly regularly.  The chicken is super moist and flavorful!

 The key is to “baste” it once or twice and to always take it out of the oven right before it reaches the proper internal temperature.  The remainder of cooking is done while it rests.  The result is a perfectly cooked and extremely most chicken that all will enjoy instead of endure.


  • 1 5-6 lb whole chicken, neck and giblets removed
  • 3 Tbsp. grapeseed oil
  • 1 Tbsp. salt
  • 2 tsp. freshly ground pepper
  • 2 Tbsp. Herbs de Provence (or 2-3 mixed herbes of your liking)
  • 2 garlic cloves, grated, crushed or mashed
  • 1/2 cup chicken stock


  1. Preheat oven to 360 degrees
  2. Remove chicken from package and remove anything from the cavity (neck and giblets should be within a fingers length).  Rinse and pat dry with paper towels.  Place chicken, breast side up, in a roasting pan or large casserole dish.
  3. In a small bowl, combine the grapeseed oil, salt, pepper, herbs and garlic until it is like a runny paste.
  4. Loosen the skin of the chicken over the breast and legs, if you are able.  Rub the herb-garlic paste under the skin, spreading evenly.  Rub excess paste over the top of the bird.
  5. Place chicken in oven and roast at 350 degrees for 20 minutes.  Open oven and pour the chicken stock over the chicken.  Return to oven and roast for 20 more minutes.  Open oven and with a spoon or turkey baster, scoop liquid from the pan and pour over the top of the chicken a couple of times.  Return chicken to oven and continue to roast for another 20 minutes.  At this time, take an internal temperature read at the breast and at the leg.  You’re looking for 160 degrees internal temperature.  Return to oven and check every 10 minutes until 160 degrees is reached.
  6. Remove chicken from oven and let rest for 10-15 minutes.
  7. Carve chicken and serve with Cauliflower-Moc-Shoe or steamed broocoli.