This post was originally published on 10/01/16 on Food and Sunshine.

Eileen from Phoenix Helix asked me to contribute some recipes to The Paleo AIP Instant Pot Cookbook. How could I not say – yes! yes! yes! I love the idea of a collaborative cookbook and I love my Instant Pot even more.

THE PALEO AIP INSTANT POT COOKBOOK DETAILS

• Over 140 Recipes in the following categories: broths, sauces, condiments, vegetables, poultry, meat, seafood, offal, desserts, & more.

• It’s an e-cookbook so you can purchase it from anywhere in the world.

• The book was created by the AIP community for the AIP community. A collection of recipes from 37 bloggers, compiled by Eileen Laird of Phoenix Helix.

• Written specifically for the Instant Pot.

• Every recipe with the exception of coconut yogurt uses the pressure cooker function.

• Every recipe in the first 8 sections of the cookbook are AIP elimination phase friendly. The extra’s section includes 3 reintroduction recipes that are clearly labelled.

• Over half the recipes can be adapted for various protocols (Low-FODMAP, GAPS/SCD, and Coconut-Free Diets).

• And it’s only $17.95!!!

Buy your copy here!

I was absolutely blown away when I saw the final draft of the book. The recipes are incredibly creative and the photos are gorgeous. It’s one of those e-books that you will definitely want to have printed – it’s that good! I flipped through and started making a list of all the recipes I wanted to try – before I knew it I had half the book jotted down. I could only pick one to share with you, so today I’m bringing you a sneak peak from Andrea Wycoff of Forest and Fauna – Swedish Meatballs & Mushroom Gravy. You can find the recipe below!

I’m super excited to have contributed 5 recipes to the book, including a brand new book exclusive – Pineapple & Mango Chicken Thighs! They are a tropical delight and perfect over cauliflower rice.

Still need an Instant Pot? Amazon will have one at your door in a few days!

Sneak Peak Recipe: Swedish Meatballs & Mushroom Gravy

prep 15 mins
cook 20 mins
total 35 mins
yield 6-8 servings

Ingredients

• 1 lb ground beef

• 1 lb ground pork

• 1/4 cup minced fresh parsley (divided)

• 2 TBS dried minced onion

• 1 tsp dried sage

• 1/2 tsp ground mace

• 1/2 tsp sea salt

• 2 cups of sliced mushrooms (button or crimini)

• 1 large onion, chopped

• 1/2 cup bone broth (or coconut milk, or water)

• 3 TBS coconut aminos

Instructions

1. In a bowl mix together ground beef, pork, 3 tablespoons minced parsley, dried onion, sage, mace, and salt. Once thoroughly mixed, form into meatballs about 1-inch in diameter.

2. Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot. Add the meatballs.

3. Close and lock the lid. Press the MEAT/STEW button and set cooking time to 35 minutes. Once the time is up, quick release the pressure.

4. Using a slotted spoon gently remove the meatballs and transfer to a serving platter.

5. Using an immersion blender or a high speed blender, puree the cooked mushrooms, onions, and broth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconut milk/water until the right consistency is reached.

6. Pour gravy over meatballs and garnish with remaining tablespoon of minced parsley. This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash, cauliflower rice, sautéed veggies, or warm zucchini noodles.

Notes

Substitute: 1/4 cup red wine or 2 tablespoons red wine vinegar/balsamic vinegar for the coconut aminos, if needed

Buy your copy here!

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