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The weekend is here, and with it comes the perfect opportunity to unwind, relax, and enjoy delicious, healthy meals without spending hours in the kitchen.
If you’re following the paleo lifestyle, you know how important it is to stay on track with nutritious and flavorful meals — and what better way to do so than with your trusty Instant Pot?
Friday night dinners are all about convenience and satisfaction, and we’ve rounded up 35+ irresistible paleo Instant Pot recipes that will make your evenings stress-free and full of flavor.
Whether you’re in the mood for a hearty stew, a light salad, or a comforting dish, there’s something here for everyone.
Get ready to kick off your weekend with healthy meals that come together in a snap!
35+ Delicious Friday Paleo Instant Pot Recipes for the Perfect Weekend
With these 35+ Paleo Instant Pot recipes, your Friday nights just got a whole lot easier — and tastier!
From savory soups to satisfying main dishes, these recipes offer a wide variety of options to suit any craving, all while keeping things healthy and compliant with the paleo lifestyle.
Thanks to the Instant Pot, you’ll have dinner ready in no time, giving you more moments to relax and enjoy your weekend.
So why not make this Friday extra special with a meal that’s both delicious and nourishing?
Try these recipes and discover how easy it can be to enjoy wholesome, paleo-approved meals that fit into your busy life
Paleo Instant Pot Chicken and Vegetable Stew
This Paleo Instant Pot Chicken and Vegetable Stew is a flavorful, hearty meal packed with tender chicken, fresh vegetables, and aromatic herbs. It’s perfect for a quick and healthy low-carb lunch that is not only delicious but also easy to prepare, making it a perfect choice for busy Fridays. The Instant Pot ensures the chicken cooks to perfection while retaining its juiciness, while the vegetables maintain their nutrients and flavor.
Ingredients:
- 2 lbs bone-in chicken thighs, skin removed
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 zucchini, diced
- 4 cups chicken broth (low-sodium)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onions and garlic, sautéing for about 2 minutes until fragrant.
- Add the chicken thighs and brown them on both sides for 3–4 minutes.
- Add the carrots, celery, zucchini, and chicken broth. Sprinkle in the thyme, rosemary, salt, and pepper.
- Seal the Instant Pot lid and set it to “Manual” high pressure for 15 minutes.
- Once done, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Remove the chicken from the pot, shred it, and return the shredded chicken to the stew.
- Stir everything together and adjust seasoning to taste before serving.
This Paleo Instant Pot Chicken and Vegetable Stew is an incredibly satisfying low-carb meal that’s ideal for a Friday lunch. The Instant Pot does the work, infusing all the flavors and making the chicken tender and juicy. It’s also versatile, allowing you to add any vegetables you have on hand, making it a great way to use up leftovers. Full of nutrition and bursting with flavor, this stew is a wholesome choice to kick-start your weekend!
Paleo Instant Pot Beef and Broccoli Stir-Fry
The Paleo Instant Pot Beef and Broccoli Stir-Fry offers a delicious, tender beef and perfectly cooked broccoli in a savory, low-carb sauce. The Instant Pot makes this dish incredibly fast, while ensuring the beef remains tender and juicy. This recipe is perfect for those following a keto or low-carb lifestyle while seeking a quick and satisfying lunch. With its combination of protein and fiber, this dish will leave you feeling full without compromising your health goals.
Ingredients:
- 1 lb flank steak, thinly sliced
- 3 cups broccoli florets
- 1/4 cup coconut aminos
- 2 tbsp olive oil
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to “Sauté” mode and heat olive oil. Add the garlic and ginger, sautéing for 1–2 minutes until fragrant.
- Add the sliced flank steak and cook until browned on both sides, about 4–5 minutes.
- Stir in the coconut aminos, apple cider vinegar, and sesame oil, scraping the bottom of the pot to loosen any browned bits.
- Place the broccoli florets on top of the beef and close the Instant Pot lid.
- Set the Instant Pot to “Manual” high pressure for 3 minutes, then do a quick release once the timer is up.
- Open the lid, stir the beef and broccoli, and season with salt and pepper to taste.
- Serve immediately, garnished with sesame seeds or sliced green onions if desired.
This Paleo Instant Pot Beef and Broccoli Stir-Fry is the perfect Friday lunch for those who crave something flavorful yet light. The quick cooking time in the Instant Pot ensures a perfectly tender beef dish, while the broccoli retains its vibrant green color and crunch. Packed with protein, fiber, and healthy fats, this dish not only satisfies your taste buds but also aligns perfectly with a low-carb or keto diet. It’s a simple, one-pot meal that’s as nutritious as it is delicious!
Paleo Instant Pot Turkey Meatballs with Zucchini Noodles
These Paleo Instant Pot Turkey Meatballs with Zucchini Noodles are a low-carb, high-protein delight. The turkey meatballs are juicy and flavorful, and paired with zucchini noodles, they make for a satisfying, gluten-free lunch. The Instant Pot makes the process so easy, cooking the meatballs to perfection in minutes, while the zucchini noodles are lightly sautéed for a tender, yet firm bite. This meal is perfect for a Friday lunch that’s light, nutritious, and filling without the carbs.
Ingredients:
- 1 lb ground turkey
- 1 egg
- 1/2 cup almond flour
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 4 medium zucchinis, spiralized
- 1 cup marinara sauce (sugar-free)
Instructions:
- In a bowl, combine the ground turkey, egg, almond flour, garlic, oregano, basil, salt, and pepper. Mix well and form the mixture into 16 meatballs.
- Set the Instant Pot to “Sauté” mode and add a bit of olive oil. Brown the meatballs for 3–4 minutes on each side.
- Once browned, pour in the marinara sauce and close the Instant Pot lid. Set it to “Manual” high pressure for 10 minutes, then quick release the pressure when done.
- Meanwhile, spiralize the zucchinis and set aside.
- Once the meatballs are ready, remove them from the Instant Pot and set aside. Pour the marinara sauce over the zucchini noodles and sauté them in the Instant Pot for 2–3 minutes until tender.
- Serve the zucchini noodles topped with turkey meatballs and sauce.
This Paleo Instant Pot Turkey Meatballs with Zucchini Noodles is a comforting yet light meal that’s perfect for a low-carb lunch. The turkey meatballs are flavorful and juicy, and when paired with the zucchini noodles, it creates a satisfying dish without the carbs of traditional pasta. The Instant Pot makes this meal quick and easy, ensuring you get all the flavor without the time spent in the kitchen. It’s a great way to enjoy a pasta-like dish while sticking to your Paleo or keto diet!
Paleo Instant Pot Shrimp and Cauliflower Rice
This Paleo Instant Pot Shrimp and Cauliflower Rice recipe is an easy, low-carb lunch that’s full of flavor and packed with protein. The shrimp cook quickly in the Instant Pot, soaking up all the seasoning, while the cauliflower rice provides a light and nutrient-rich base. This dish is perfect for those looking for a quick meal that’s both satisfying and health-conscious, with a touch of zesty lemon and aromatic garlic.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 cups cauliflower rice (fresh or frozen)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup chicken broth (low-sodium)
- 1 lemon, juiced and zested
- 1 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the garlic and cook for 1–2 minutes until fragrant.
- Season the shrimp with paprika, cumin, salt, and pepper, then add them to the Instant Pot. Sauté for 3–4 minutes until the shrimp are just starting to cook.
- Add the chicken broth, lemon juice, and lemon zest, and stir to combine. Cancel the “Sauté” mode.
- Add the cauliflower rice to the Instant Pot and stir to mix with the shrimp and broth.
- Close the lid and set the Instant Pot to “Manual” high pressure for 3 minutes. Once the timer goes off, quick release the pressure.
- Open the lid, stir, and garnish with chopped parsley before serving.
nutrient-packed meal. The shrimp add a great source of protein, while the cauliflower rice serves as a healthy, light alternative to traditional grains. The Instant Pot ensures that everything is cooked to perfection in just minutes, making it an ideal Friday lunch for a busy week. The flavors of garlic, lemon, and spices bring it all together, making this dish a refreshing and satisfying option for a paleo diet.
Paleo Instant Pot Pork Carnitas
This Paleo Instant Pot Pork Carnitas is a perfect way to enjoy a flavorful, juicy pork dish without the carbs. The pork is slow-cooked until tender in the Instant Pot, then shredded and browned for a crispy finish. The result is delicious, savory carnitas that can be enjoyed on their own or in lettuce wraps for a low-carb, keto-friendly meal. It’s a great choice for a Friday lunch that requires minimal effort but delivers maximum flavor.
Ingredients:
- 2 lbs pork shoulder, cut into chunks
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 orange, juiced
- 1 lime, juiced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup chicken broth (low-sodium)
- 1 tbsp olive oil (for browning)
Instructions:
- Combine the pork shoulder, onion, garlic, orange juice, lime juice, cumin, chili powder, smoked paprika, salt, and pepper in the Instant Pot. Add the chicken broth and stir to combine.
- Close the Instant Pot lid and set to “Manual” high pressure for 60 minutes. Once done, allow the pressure to release naturally.
- Remove the pork from the Instant Pot and shred it with two forks.
- Set the Instant Pot to “Sauté” mode, heat the olive oil, and return the shredded pork to the pot. Brown the pork for 5–7 minutes, stirring occasionally, until crispy and caramelized.
- Serve the carnitas in lettuce wraps, or enjoy as is with a side of avocado and salsa.
These Paleo Instant Pot Pork Carnitas are incredibly flavorful and versatile. Whether you choose to serve them in lettuce wraps, on top of a salad, or as a standalone dish, they are sure to satisfy your hunger and cravings. The combination of tender, juicy pork with the crispy edges gives each bite a perfect balance of texture. This dish is a fantastic option for a low-carb, keto-friendly lunch that’s sure to impress your taste buds while adhering to your Paleo lifestyle.
Paleo Instant Pot Chicken Fajita Bowls
Paleo Instant Pot Chicken Fajita Bowls offer a colorful and zesty lunch option that is low-carb, keto-friendly, and packed with vibrant flavors. The chicken is seasoned with fajita spices, then pressure-cooked to perfection, and served with sautéed bell peppers and onions. This dish is a great way to enjoy fajitas without the tortillas, making it a perfect choice for those looking to stay within a low-carb, Paleo diet while enjoying all the bold flavors of Mexican cuisine.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/4 cup chicken broth (low-sodium)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Season the chicken breasts with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Set the Instant Pot to “Sauté” mode and heat 1 tbsp of olive oil. Add the chicken breasts and sear for 2–3 minutes per side, until golden brown.
- Remove the chicken and set aside. Add the remaining olive oil to the pot and sauté the bell peppers and onions for 2–3 minutes until slightly softened.
- Return the chicken to the Instant Pot and pour in the chicken broth. Close the lid and set the Instant Pot to “Manual” high pressure for 10 minutes.
- Once done, quick release the pressure and shred the chicken using two forks.
- Serve the shredded chicken with the sautéed peppers and onions, garnished with fresh cilantro and a squeeze of lime.
These Paleo Instant Pot Chicken Fajita Bowls are a fantastic low-carb option for lunch. The chicken is incredibly tender and infused with the rich, bold flavors of fajita spices. Paired with sautéed peppers and onions, this dish is both filling and flavorful, while remaining fully compliant with a Paleo or keto diet. The Instant Pot makes it quick and easy to prepare, and the lime and cilantro add the perfect finishing touch for a bright, fresh flavor. It’s a fantastic way to enjoy fajitas without the extra carbs!
Paleo Instant Pot Lemon Garlic Chicken Thighs
These Paleo Instant Pot Lemon Garlic Chicken Thighs are an easy and flavorful option for a low-carb lunch. The chicken thighs are infused with a bright lemon and garlic marinade, then pressure-cooked to perfection, resulting in tender and juicy meat with a crispy skin. This dish is simple to prepare, and the tangy citrus combined with aromatic garlic makes it incredibly satisfying. It’s a great option for those who want a nutritious, flavorful meal without much effort.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/4 cup chicken broth (low-sodium)
- Fresh parsley, chopped (for garnish)
Instructions:
- In a small bowl, combine the garlic, lemon juice, lemon zest, olive oil, thyme, paprika, salt, and pepper. Rub this mixture all over the chicken thighs, making sure they’re well-coated.
- Set the Instant Pot to “Sauté” mode and add a bit of olive oil. Brown the chicken thighs, skin side down, for 3–4 minutes until crispy. Flip and cook for another 2 minutes on the other side.
- Pour in the chicken broth and close the Instant Pot lid. Set it to “Manual” high pressure for 12 minutes.
- Once done, do a quick release and carefully remove the chicken.
- Serve the chicken thighs garnished with fresh parsley.
These Paleo Instant Pot Lemon Garlic Chicken Thighs are an easy, flavorful, and nutritious meal. The Instant Pot ensures the chicken cooks quickly while retaining its juiciness, and the crispy skin adds a satisfying texture. The lemon and garlic infuse the chicken with fresh, tangy flavors, making it a delicious addition to your low-carb lunch rotation. Whether served with a side of vegetables or a fresh salad, this dish is a great way to enjoy a satisfying meal without the hassle.
Paleo Instant Pot Beef Stew with Root Vegetables
This Paleo Instant Pot Beef Stew with Root Vegetables is a hearty and comforting dish that’s perfect for a Friday lunch. The Instant Pot does the work of tenderizing the beef while infusing it with rich flavors from garlic, rosemary, and thyme. Root vegetables like carrots, parsnips, and sweet potatoes add a nutritious touch and provide a natural sweetness to balance the savory beef. It’s a wholesome and filling meal that’s perfect for staying on track with your Paleo and low-carb diet.
Ingredients:
- 2 lbs beef stew meat, cubed
- 4 medium carrots, sliced
- 2 parsnips, sliced
- 1 large sweet potato, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Set the Instant Pot to “Sauté” mode and heat olive oil. Add the beef stew meat and brown on all sides, about 5–6 minutes.
- Add the onion and garlic, and sauté for 2 more minutes until softened and fragrant.
- Stir in the carrots, parsnips, sweet potato, beef broth, rosemary, thyme, salt, and pepper.
- Close the Instant Pot lid and set it to “Manual” high pressure for 35 minutes.
- Once done, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Serve the stew hot, garnished with fresh herbs if desired.
This Paleo Instant Pot Beef Stew with Root Vegetables is a filling, flavorful, and comforting meal that’s perfect for a Friday lunch or a cozy dinner. The Instant Pot tenderizes the beef to perfection, while the root vegetables add a natural sweetness and depth of flavor. With the addition of fresh herbs, this stew is both rich and aromatic, making it a satisfying meal for anyone on a Paleo or low-carb diet. It’s easy to make, full of nutrients, and perfect for warming up on a chilly day.
Paleo Instant Pot Salmon with Asparagus
his Paleo Instant Pot Salmon with Asparagus is a light and healthy meal that’s quick to prepare and full of flavor. The salmon fillets are cooked to perfection in the Instant Pot, soaking up all the flavors from lemon, garlic, and herbs, while the asparagus is perfectly tender and vibrant. This dish is a fantastic option for those looking for a low-carb, Paleo-friendly lunch that’s both nutritious and delicious.
Ingredients:
- 4 salmon fillets
- 1 bunch asparagus, trimmed
- 1 lemon, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried dill
- Salt and pepper to taste
- 1/2 cup water (for the Instant Pot)
Instructions:
- Season the salmon fillets with salt, pepper, and dried dill. Drizzle with olive oil and sprinkle with minced garlic.
- Pour the water into the Instant Pot and place the trivet inside. Arrange the salmon fillets on the trivet.
- Add the asparagus around the salmon fillets and place lemon slices on top of the salmon.
- Close the Instant Pot lid and set it to “Manual” high pressure for 4 minutes.
- Once done, do a quick release and remove the salmon and asparagus from the pot.
- Serve the salmon fillets with the asparagus, garnished with extra lemon slices.
his Paleo Instant Pot Salmon with Asparagus is an easy and nutritious meal that’s perfect for a low-carb lunch. The Instant Pot cooks the salmon to flaky perfection while infusing it with a zesty lemon and garlic flavor. The asparagus is tender yet slightly crisp, making it the perfect accompaniment to the rich, savory fish. This dish is not only full of healthy omega-3s from the salmon but also packed with fiber and vitamins from the asparagus. It’s a light yet satisfying meal that fits perfectly into a Paleo or keto diet.
Paleo Instant Pot Chicken Alfredo with Zucchini Noodles
This Paleo Instant Pot Chicken Alfredo with Zucchini Noodles offers a creamy, comforting, and low-carb version of the classic Alfredo pasta. The chicken is tender and juicy, infused with garlic and fresh herbs, while the zucchini noodles take the place of traditional pasta, providing a nutrient-dense base that’s perfect for a Paleo or keto diet. The creamy, dairy-free Alfredo sauce is made with coconut milk, giving the dish a rich, velvety texture without any dairy.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 medium zucchinis, spiralized into noodles
- 1 can (14 oz) coconut milk (full-fat)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Season the chicken breasts with salt, pepper, basil, and oregano.
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken breasts and brown on both sides for 3–4 minutes.
- Add the minced garlic and cook for 1 more minute, then pour in the coconut milk. Stir to combine.
- Close the Instant Pot lid and set to “Manual” high pressure for 10 minutes.
- Once done, quick release the pressure and remove the chicken breasts. Shred the chicken with two forks.
- Add the zucchini noodles to the Instant Pot and sauté for 2–3 minutes until tender.
- Return the shredded chicken to the pot and stir to combine.
- Serve the dish, garnished with fresh parsley.
This Paleo Instant Pot Chicken Alfredo with Zucchini Noodles is a perfect dish for anyone craving a comforting, creamy lunch without the carbs. The chicken is tender and infused with flavorful herbs, and the coconut milk Alfredo sauce provides a luscious, dairy-free alternative to the traditional version. The zucchini noodles are a great low-carb substitute, making this a filling yet healthy choice. It’s a quick, easy, and delicious meal that’s perfect for anyone following a Paleo or keto diet.
Paleo Instant Pot Spaghetti Squash and Meatballs
This Paleo Instant Pot Spaghetti Squash and Meatballs is a perfect combination of savory, tender meatballs and low-carb spaghetti squash. The Instant Pot cooks the squash to perfection while the meatballs are packed with flavor and moisture. It’s a comforting dish that feels indulgent but fits perfectly within a Paleo or keto lifestyle. The spaghetti squash provides a healthy, grain-free base, while the meatballs offer a satisfying, protein-packed component.
Ingredients:
- 1 medium spaghetti squash
- 1 lb ground turkey or beef
- 1 egg
- 1/2 cup almond flour
- 1/4 cup fresh parsley, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup marinara sauce (sugar-free)
Instructions:
- Cut the spaghetti squash in half and scoop out the seeds.
- Place 1 cup of water in the Instant Pot and place the spaghetti squash halves on the trivet, cut-side up.
- Set the Instant Pot to “Manual” high pressure for 8 minutes. Once done, do a quick release.
- While the squash cooks, mix the ground turkey or beef with the egg, almond flour, parsley, garlic powder, onion powder, oregano, salt, and pepper. Form into 16 meatballs.
- Set the Instant Pot to “Sauté” mode and brown the meatballs for 3–4 minutes on each side.
- Add the marinara sauce to the Instant Pot, and close the lid. Set the Instant Pot to “Manual” high pressure for 10 minutes. Once done, quick release the pressure.
- Use a fork to scrape the spaghetti squash into strands and serve with the meatballs and marinara sauce.
This Paleo Instant Pot Spaghetti Squash and Meatballs is a low-carb, grain-free twist on a classic comfort food. The spaghetti squash provides a light and healthy base, while the savory meatballs are rich in flavor and protein. The marinara sauce adds a fresh, tangy kick, making this dish feel indulgent yet perfectly aligned with a Paleo or keto diet. It’s a satisfying meal that’s perfect for lunch and a great way to enjoy a pasta-like dish without the carbs.
Paleo Instant Pot Turkey and Sweet Potato Chili
This Paleo Instant Pot Turkey and Sweet Potato Chili is a hearty and nutritious dish, perfect for those following a low-carb or Paleo diet. The lean turkey provides a great source of protein, while the sweet potatoes add a subtle sweetness and heartiness to the chili. The Instant Pot speeds up the cooking process while ensuring all the flavors meld together beautifully, creating a delicious, filling meal that’s perfect for a Friday lunch.
Ingredients:
- 1 lb ground turkey
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (no sugar added)
- 2 cups chicken broth (low-sodium)
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the onion and garlic, cooking for 2–3 minutes until softened.
- Add the ground turkey to the pot and cook, breaking it up with a spoon, until browned.
- Add the sweet potatoes, diced tomatoes, chicken broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Close the Instant Pot lid and set to “Manual” high pressure for 20 minutes.
- Once done, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- This Paleo Instant Pot Turkey and Sweet Potato Chili is a nutritious and comforting meal that’s perfect for a low-carb lunch. The ground turkey provides a lean protein source, while the sweet potatoes offer a touch of natural sweetness and filling fiber. The Instant Pot makes it easy to cook the chili in a fraction of the time, while the spices and broth create a rich, savory flavor. It’s a satisfying, hearty dish that’s perfect for a Paleo or keto diet and is sure to warm you up on a chilly day.
Paleo Instant Pot Beef and Broccoli
This Paleo Instant Pot Beef and Broccoli is a quick and easy take on a classic Chinese-inspired dish, perfect for a low-carb or keto lunch. The tender beef strips are coated in a flavorful, savory sauce made from coconut aminos (a Paleo-friendly soy sauce alternative), garlic, and ginger, then cooked with crisp-tender broccoli. This dish is not only delicious but also packed with protein and vegetables, making it a great, healthy option for your Paleo or keto diet.
Ingredients:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 cups broccoli florets
- 1/4 cup coconut aminos
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tbsp apple cider vinegar
- 1 tbsp honey (optional)
- Salt and pepper to taste
- 1/4 cup water
Instructions:
- Set the Instant Pot to “Sauté” mode and heat the sesame oil. Add the sliced beef in batches and cook for 2–3 minutes until browned. Remove and set aside.
- Add the garlic and ginger to the Instant Pot and sauté for 1 minute until fragrant.
- Pour in the coconut aminos, apple cider vinegar, honey (if using), salt, and pepper. Stir to combine.
- Return the beef to the Instant Pot and add 1/4 cup of water.
- Close the lid and set the Instant Pot to “Manual” high pressure for 5 minutes.
- Once done, quick release the pressure and stir in the broccoli florets. Set the Instant Pot to “Sauté” mode again and cook for another 2–3 minutes until the broccoli is tender.
- Serve immediately, garnished with sesame seeds (optional).
his Paleo Instant Pot Beef and Broccoli is a simple, flavorful, and nutrient-dense dish that can be prepared in no time. The beef is tender and flavorful, with the savory coconut aminos-based sauce adding a depth of umami flavor. The broccoli provides a crunchy, nutrient-packed balance, making it the perfect low-carb, protein-rich meal. It’s a great choice for anyone looking for a quick yet satisfying Paleo-friendly lunch or dinner option.
Paleo Instant Pot Chicken with Brussels Sprouts
This Paleo Instant Pot Chicken with Brussels Sprouts is an easy, one-pot meal that’s full of savory flavors and healthy ingredients. The chicken breasts are seasoned and cooked to perfection in the Instant Pot, while the Brussels sprouts are sautéed in the same pot, soaking up all the delicious juices. This dish is packed with protein, healthy fats, and fiber, making it a perfect low-carb lunch for anyone following a Paleo or keto diet.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup chicken broth (low-sodium)
- 1 tbsp lemon juice
- Fresh thyme, for garnish
Instructions:
- Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the chicken breasts and sear for 3–4 minutes on each side until golden brown. Remove and set aside.
- Add the Brussels sprouts to the pot and sauté for 2 minutes until slightly browned.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the Instant Pot, making sure the Brussels sprouts are evenly distributed around the chicken.
- Close the lid and set the Instant Pot to “Manual” high pressure for 10 minutes.
- Once done, quick release the pressure and serve the chicken with Brussels sprouts, garnished with fresh thyme.
This Paleo Instant Pot Chicken with Brussels Sprouts is a nutritious and satisfying meal that’s perfect for a low-carb lunch. The chicken breasts come out perfectly tender and flavorful, while the Brussels sprouts are caramelized and rich with savory flavor. The lemon juice adds a fresh touch, and the whole dish is packed with protein and fiber. It’s an easy, one-pot meal that’s perfect for anyone on a Paleo or keto diet.
Paleo Instant Pot Chili Lime Chicken Lettuce Wraps
These Paleo Instant Pot Chili Lime Chicken Lettuce Wraps are a fresh, flavorful, and low-carb lunch that’s perfect for anyone following a Paleo or keto diet. The chicken is cooked in the Instant Pot with zesty chili and lime, giving it a vibrant, tangy flavor that’s perfectly complemented by the crisp lettuce wraps. This dish is high in protein, light yet filling, and a great way to enjoy a delicious, grain-free lunch.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Juice of 2 limes
- 1/2 cup chicken broth (low-sodium)
- Salt and pepper to taste
- 1 head Romaine lettuce, leaves separated
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Season the chicken breasts with chili powder, cumin, paprika, salt, and pepper.
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the garlic and cook for 1 minute until fragrant.
- Add the chicken breasts to the pot and sear for 2–3 minutes on each side.
- Pour in the lime juice and chicken broth, stirring to combine.
- Close the Instant Pot lid and set to “Manual” high pressure for 12 minutes.
- Once done, quick release the pressure and shred the chicken with two forks.
- Serve the shredded chicken in the lettuce leaves, garnished with fresh cilantro and a squeeze of lime.
These Paleo Instant Pot Chili Lime Chicken Lettuce Wraps are a vibrant, protein-packed meal that’s perfect for a low-carb lunch. The chicken is infused with tangy lime and spicy chili, giving it a flavorful kick, while the crisp lettuce wraps add freshness and crunch. This dish is light but filling, and the cilantro and lime garnish elevate it to another level of deliciousness. It’s a great option for anyone seeking a healthy, grain-free lunch that’s quick to prepare and full of flavor.
Note: More recipes are coming soon!
