25+ Delicious Holiday Paleo Pressure Cooker Recipes for Your Festive Table

The holiday season is all about joy, celebration, and gathering with loved ones.

But let’s face it—planning meals that accommodate various dietary preferences can be stressful and time-consuming.

For those following a paleo lifestyle, finding hearty, festive dishes that meet dietary restrictions while still delivering that holiday cheer can be tricky.

Luckily, the pressure cooker is here to save the day. Whether you’re hosting a family feast or preparing a cozy meal for two, these 25+ holiday paleo pressure cooker recipes will help you create delicious dishes with minimal stress and maximum flavor.

From savory mains to festive sides and sweet treats, each recipe is designed to bring comfort and joy to your holiday table without compromising on health or taste.

In this article, we’ll walk you through a curated selection of 25+ paleo-friendly recipes that you can make using your trusty pressure cooker.

These recipes are perfect for holiday dinners, potlucks, or simply treating yourself and your family to something special.

Get ready to impress your guests and simplify your holiday cooking with these easy and delectable dishes.

25+ Delicious Holiday Paleo Pressure Cooker Recipes for Your Festive Table

The holiday season is meant to be filled with laughter, togetherness, and delicious food that brings everyone around the table.

With these 25+ holiday paleo pressure cooker recipes, you can take the stress out of meal prep and focus on what really matters—celebrating with friends and family.

The pressure cooker is a game-changer for busy holidays, allowing you to prepare flavorful dishes that are both nutritious and satisfying.

From comforting soups and hearty mains to sweet treats that will impress everyone, these recipes ensure you can have a holiday feast that’s as delicious as it is wholesome.

Give these recipes a try, and you’ll be well on your way to becoming the holiday host everyone remembers.

Paleo Pressure Cooker Holiday Pot Roast

This classic holiday pot roast is transformed into a quick and tender dish using a pressure cooker, perfect for holiday gatherings. Packed with rich flavors from aromatic herbs, vegetables, and a velvety, nutrient-rich broth, it’s an ideal centerpiece for a festive paleo meal.

Ingredients

• 3 lb boneless beef chuck roast
• 1 tbsp olive oil or avocado oil
• 2 tbsp balsamic vinegar
• 2 tbsp tomato paste
• 1 cup beef broth (low-sodium)
• 3 cloves garlic, minced
• 1 large onion, sliced
• 3 large carrots, cut into 2-inch pieces
• 2 large parsnips, cut into 2-inch pieces
• 1 cup baby potatoes or sweet potatoes, halved
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and black pepper to taste

Instructions

1. Season the beef roast generously with salt and black pepper. Set the pressure cooker to the sauté setting and add the olive oil.
2. Brown the roast on all sides, then remove it and set aside.
3. Add minced garlic and sliced onion to the pot and sauté for 1-2 minutes until fragrant.
4. Stir in the tomato paste and balsamic vinegar, scraping up any browned bits from the bottom of the pot.
5. Return the beef roast to the pot, followed by the beef broth, thyme, and rosemary.
6. Close the lid securely, set the pressure cooker to high pressure, and cook for 45 minutes.
7. Quick-release the pressure and carefully open the lid. Add the carrots, parsnips, and potatoes.
8. Seal the lid again and set the cooker for an additional 10 minutes on high pressure.
9. Quick-release once more and serve hot.

The pressure cooker brings out deep, tender flavors in this dish that slow roasting takes hours to achieve. This pot roast is perfect for holiday meals when you want a dish that’s as flavorful as it is easy to prepare.

Paleo Pressure Cooker Cranberry Orange Chicken

This cranberry orange chicken recipe is a wonderful, festive main dish that bursts with seasonal flavors. The pressure cooker’s magic turns this dish into a succulent, juicy chicken that’s ideal for busy holiday feasts.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh or frozen cranberries
• 1 orange, juiced and zested
• 1/4 cup honey (or maple syrup for a refined sugar-free option)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard (paleo-approved)
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Season the chicken breasts with salt and black pepper and place them at the bottom of the pressure cooker.
2. In a mixing bowl, combine cranberries, orange juice, zest, honey, apple cider vinegar, Dijon mustard, garlic, and ground cinnamon.
3. Pour the cranberry mixture over the chicken in the pressure cooker.
4. Close the lid and set the pressure cooker to high pressure for 15 minutes.
5. Perform a quick-release to release the pressure, then open the lid.
6. Carefully remove the chicken and set it aside. Turn the pressure cooker to the sauté setting and reduce the sauce for 5-8 minutes or until it thickens slightly.
7. Serve the chicken with the cranberry orange sauce spooned over it and garnish with fresh parsley.

This dish balances the tangy cranberries with the citrusy orange and a hint of sweetness, creating a vibrant, mouth-watering main course that pairs well with side dishes like mashed sweet potatoes or a fresh green salad.

Paleo Pressure Cooker Stuffed Squash

This festive stuffed squash recipe makes an impressive main or side dish that combines hearty vegetables, spices, and ground meat, all cooked in a pressure cooker to infuse the flavors perfectly.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 lb ground turkey or ground pork
• 1 cup chopped spinach or kale
• 1/2 cup diced onion
• 1/2 cup chopped walnuts or pecans
• 1/4 cup dried cranberries (unsweetened)
• 1/2 tsp ground sage
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• 2 tbsp olive oil

Instructions

1. Set the pressure cooker to the sauté setting. Add the olive oil and sauté the onion for 2-3 minutes until it becomes translucent.
2. Add the ground turkey or pork and cook until browned. Season with salt, black pepper, sage, and cinnamon.
3. Stir in the chopped spinach (or kale), walnuts, and dried cranberries.
4. Fill each squash half with the meat and vegetable mixture and place them in the pressure cooker.
5. Add 1 cup of water to the bottom of the pressure cooker to create steam. Place a trivet or steamer basket inside the cooker to keep the squashes elevated.
6. Close the lid and set the pressure cooker to high pressure for 12 minutes.
7. Perform a quick-release and carefully remove the squash from the pot.

Stuffed squash is an excellent holiday dish that feels both filling and festive. The combination of warm spices, sweet cranberries, and hearty ground meat makes it a crowd-pleaser, perfect for serving guests or enjoying on a cozy evening.

Paleo Pressure Cooker Holiday Pork Tenderloin

This holiday pork tenderloin recipe is full of flavor and tenderness, all thanks to the pressure cooker. With a delicious blend of citrus and herbs, this dish is a showstopper for holiday meals without spending hours in the kitchen.

Ingredients

• 2 lb pork tenderloin
• 1/4 cup orange juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Zest of 1 orange
• 1/2 cup chicken broth (low-sodium)

Instructions

1. Mix the orange juice, minced garlic, rosemary, thyme, paprika, cumin, and orange zest in a bowl. Rub the mixture over the pork tenderloin and season with salt and black pepper.
2. Set the pressure cooker to the sauté setting and add olive oil. Sear the pork tenderloin for 2-3 minutes on each side until it develops a nice brown crust.
3. Remove the pork and deglaze the pot by adding the chicken broth and scraping up any browned bits from the bottom.
4. Place the trivet or a steamer basket inside the pressure cooker and set the pork tenderloin on top. Close the lid and set to high pressure for 25 minutes.
5. Allow for a natural release for 5 minutes, then quick-release the remaining pressure.
6. Let the pork rest for a few minutes before slicing and serving.

The pork tenderloin remains moist and infused with vibrant citrus and herb flavors, making it a perfect centerpiece for your holiday table. Serve with a side of roasted Brussels sprouts or a fresh salad for a complete paleo meal.

Paleo Pressure Cooker Sweet Potato and Sausage Hash

This sweet potato and sausage hash is an easy-to-make, hearty holiday side that can also be enjoyed as a main dish. It’s packed with sweet and savory flavors that bring comfort and nourishment to your festive table.

Ingredients

• 1 lb paleo-friendly sausage (such as turkey or chicken sausage), sliced
• 2 large sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to the sauté setting and add the olive oil. Sauté the sliced sausage until browned and cooked through, then remove and set aside.
2. Add the diced onion and garlic to the pot and sauté for 1-2 minutes. Add the sweet potatoes, red bell pepper, smoked paprika, and ground cinnamon. Season with salt and black pepper.
3. Pour in 1/4 cup of water and close the lid. Set the pressure cooker to high pressure for 8 minutes.
4. Quick-release the pressure, then open the lid and add the cooked sausage back into the pot. Stir to combine and let it sit for a few minutes to allow the flavors to meld.
5. Serve hot, garnished with fresh parsley.

This dish is sweet, savory, and satisfying, with the combination of sweet potatoes and sausage creating a perfect balance of flavors. It’s ideal for brunch or as a side dish for your holiday main course.

Paleo Pressure Cooker Maple Glazed Brussels Sprouts and Bacon

This maple-glazed Brussels sprouts and bacon recipe is a delightful side dish that’s both savory and sweet, making it perfect for holiday dinners. The pressure cooker ensures the Brussels sprouts remain tender while absorbing the sweet and smoky flavors.

Ingredients

• 1 lb Brussels sprouts, halved
• 4 slices bacon, chopped
• 1/4 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions

1. Set the pressure cooker to the sauté setting and add the chopped bacon. Cook until crispy, then remove and set aside, leaving about 1 tbsp of bacon fat in the pot.
2. Add the minced garlic and sauté for 1 minute, then add the halved Brussels sprouts to the pot.
3. Pour in the maple syrup and apple cider vinegar and season with salt and black pepper. Stir to coat the Brussels sprouts evenly.
4. Close the lid and set the pressure cooker to high pressure for 5 minutes.
5. Quick-release the pressure and open the lid. Stir in the cooked bacon and serve immediately, garnished with fresh thyme.

The combination of smoky bacon and sweet maple glaze elevates Brussels sprouts from a simple vegetable side to a standout dish that will be a holiday favorite. This recipe is quick, easy, and a perfect addition to your festive menu.

Paleo Pressure Cooker Herb-Rubbed Turkey Breast

This herb-rubbed turkey breast cooked in the pressure cooker is tender, juicy, and infused with the rich flavors of fresh herbs and garlic. Perfect for a holiday meal or as an impressive main dish, this recipe ensures your turkey stays moist and flavorful without hours of roasting.

Ingredients

• 3 lb turkey breast, skin-on
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh sage, finely chopped
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 1 tsp paprika
• Salt and black pepper to taste
• 1 cup chicken broth (low-sodium)
• 1/2 lemon, sliced (for garnish)

Instructions

1. In a bowl, mix the olive oil, rosemary, thyme, sage, minced garlic, lemon zest, paprika, salt, and black pepper to create a herb rub.
2. Rub the herb mixture evenly over the turkey breast, massaging it into the skin and meat.
3. Set the pressure cooker to the sauté setting and add a splash of olive oil. Sear the turkey breast, skin side down, for 2-3 minutes until the skin is golden brown.
4. Flip the turkey breast and pour the chicken broth into the pot. Place a trivet or steamer basket in the pot and set the turkey on top.
5. Close the lid and set the pressure cooker to high pressure for 25 minutes.
6. Allow for a natural release for 10 minutes, then quick-release any remaining pressure.
7. Let the turkey rest for 5-10 minutes before slicing and serving, garnished with lemon slices.

This turkey breast is perfectly juicy and packed with earthy, citrusy, and herbal flavors, making it an ideal holiday centerpiece. Serve with a side of roasted vegetables or mashed cauliflower for a balanced paleo holiday feast.

Paleo Pressure Cooker Spiced Pumpkin Soup

This rich and velvety spiced pumpkin soup is a comforting and festive dish, perfect as a starter or a main course for holiday dinners. The pressure cooker creates deep flavors in a fraction of the time, bringing out the warm spices and natural sweetness of the pumpkin.

Ingredients

• 2 cups pumpkin puree (canned or homemade)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken or vegetable broth (low-sodium)
• 1 cup full-fat coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley or cilantro for garnish
• Pumpkin seeds for garnish (optional)

Instructions

1. Set the pressure cooker to the sauté setting and add olive oil. Sauté the chopped onion for 3-4 minutes until it becomes translucent. Add the minced garlic and cook for 1 more minute.
2. Add the pumpkin puree, chicken or vegetable broth, coconut milk, cinnamon, nutmeg, and ground ginger to the pot. Stir well to combine.
3. Season with salt and black pepper and close the lid. Set the pressure cooker to high pressure for 10 minutes.
4. Quick-release the pressure and carefully open the lid. Use an immersion blender to blend the soup until smooth, or transfer to a countertop blender in batches.
5. Serve hot, garnished with fresh parsley or cilantro and a sprinkle of pumpkin seeds if desired.

This soup is rich and creamy, perfect for warming up on a chilly holiday evening. The blend of warm spices brings out the natural sweetness of the pumpkin, making it an inviting and wholesome addition to any holiday menu.

Paleo Pressure Cooker Cranberry Orange Pork Chops

These cranberry orange pork chops are a festive twist on a classic holiday main dish. The combination of tangy cranberries, citrusy orange, and savory pork creates a dish that’s both hearty and refreshing, ready in a fraction of the time thanks to the pressure cooker.

Ingredients

• 4 bone-in pork chops
• 1 cup fresh or frozen cranberries
• 1/2 cup orange juice
• 1/4 cup chicken broth (low-sodium)
• 2 tbsp honey or maple syrup
• 1 tbsp Dijon mustard (paleo-approved)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh rosemary for garnish

Instructions

1. Season the pork chops with salt and black pepper. Set the pressure cooker to the sauté setting and add olive oil. Brown the pork chops on both sides for 2-3 minutes, then remove and set aside.
2. Add the cranberries, orange juice, chicken broth, honey, Dijon mustard, cinnamon, and ginger to the pot. Stir to combine.
3. Return the pork chops to the pressure cooker, ensuring they are coated with the cranberry-orange sauce.
4. Close the lid and set the pressure cooker to high pressure for 12 minutes.
5. Quick-release the pressure and open the lid. Serve the pork chops with the cranberry-orange sauce spooned over the top and garnish with fresh rosemary.

This dish is an impressive holiday main course with a sweet-tart glaze that pairs beautifully with the savory pork. Serve alongside a fresh salad or roasted vegetables for a balanced, paleo-friendly holiday meal.

Paleo Pressure Cooker Stuffed Bell Peppers

These stuffed bell peppers are packed with hearty ground beef, vegetables, and aromatic herbs, all simmered together in the pressure cooker for a delicious and satisfying holiday meal. They’re versatile enough to be served as a main dish or a side.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground beef (grass-fed or grass-finished preferred)
• 1 cup diced tomatoes (fresh or canned, drained)
• 1/2 cup cooked cauliflower rice (optional for extra texture)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• 1/2 cup beef broth (low-sodium)
• 1/4 cup chopped fresh parsley or cilantro
• 1/2 cup shredded dairy-free cheese (optional)

Instructions

1. Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Set the pressure cooker to the sauté setting and add a splash of olive oil. Sauté the onion and garlic for 2-3 minutes until softened.
3. Add the ground beef, smoked paprika, and ground cumin to the pot. Cook until browned and cooked through, breaking up the meat as it cooks. Season with salt and black pepper.
4. Stir in the diced tomatoes and cauliflower rice, mixing until evenly combined.
5. Fill each bell pepper with the beef mixture, pressing down gently to pack them in.
6. Pour the beef broth into the bottom of the pressure cooker and place a trivet or steamer basket inside. Place the stuffed peppers on top of the trivet.
7. Close the lid and set the pressure cooker to high pressure for 10 minutes.
8. Quick-release the pressure and open the lid. If using, sprinkle the tops of the stuffed peppers with dairy-free cheese and place the lid back on for 1-2 minutes to melt.
9. Garnish with chopped parsley or cilantro before serving.

These stuffed bell peppers are a delicious combination of savory, hearty, and tangy flavors, perfect for a holiday main dish. They can be served with a side of green beans or a simple salad for a complete paleo-friendly meal.

Paleo Pressure Cooker Maple-Glazed Carrots and Parsnips

This simple side dish of maple-glazed carrots and parsnips cooked in the pressure cooker is the perfect addition to your holiday spread. The natural sweetness of the vegetables combined with the maple glaze makes for an irresistible dish that complements your main course beautifully.

Ingredients

• 4 large carrots, peeled and cut into 2-inch pieces
• 3 parsnips, peeled and cut into 2-inch pieces
• 1/4 cup pure maple syrup
• 2 tbsp olive oil or ghee
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste
• Fresh thyme or rosemary for garnish

Instructions

1. Add the carrots and parsnips to the pressure cooker. Drizzle with the maple syrup and olive oil, then sprinkle with cinnamon, nutmeg, salt, and black pepper.
2. Toss the vegetables to coat evenly with the glaze and spices.
3. Pour in 1/4 cup of water and close the lid. Set the pressure cooker to high pressure for 4 minutes.
4. Quick-release the pressure and open the lid. Stir the vegetables to ensure they are evenly coated with the glaze.
5. Serve immediately, garnished with fresh thyme or rosemary.

These maple-glazed carrots and parsnips bring a sweet and aromatic touch to your holiday table, providing a beautiful balance of flavors and textures. Their natural sweetness shines through, making them a family favorite that pairs well with any main dish.

Paleo Pressure Cooker Cranberry Orange Glazed Salmon

This cranberry orange glazed salmon is a fresh and elegant holiday main dish that’s both quick and easy to prepare in the pressure cooker. The combination of tart cranberries and sweet orange creates a glaze that enhances the rich, buttery flavor of the salmon.

Ingredients

• 4 salmon fillets (skin-on or off)
• 1/2 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp honey or maple syrup
• 2 tbsp coconut aminos or low-sodium soy sauce
• 1 tbsp fresh orange zest
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley or dill for garnish

Instructions

1. In a bowl, mix the cranberries, orange juice, honey, coconut aminos, orange zest, and cinnamon. Stir well and set aside.
2. Season the salmon fillets with salt and black pepper. Place a trivet or steamer basket inside the pressure cooker and add 1/2 cup of water.
3. Arrange the salmon fillets on the trivet and pour the cranberry-orange glaze over the top of each fillet.
4. Close the lid and set the pressure cooker to high pressure for 5 minutes.
5. Quick-release the pressure and carefully open the lid. Carefully remove the salmon fillets and serve immediately, garnished with fresh parsley or dill.

This dish is light yet flavorful, bringing a refreshing twist to your holiday dinner. The tangy-sweet glaze perfectly complements the rich salmon, making it a standout main course that’s sure to impress your guests.

Paleo Pressure Cooker Balsamic Glazed Brussels Sprouts

These balsamic glazed Brussels sprouts are an easy, flavorful side dish perfect for holiday meals. The pressure cooker helps soften and infuse the sprouts with a rich, tangy glaze in just minutes, making them a great addition to your festive spread.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup balsamic vinegar
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1/4 cup toasted pecans or walnuts (optional)
• Fresh thyme for garnish

Instructions

1. Set the pressure cooker to the sauté setting and add olive oil. Sauté the minced garlic for 1 minute until fragrant.
2. Add the Brussels sprouts and stir to coat them with the garlic and oil.
3. Pour in the balsamic vinegar and honey (or maple syrup), and season with salt and black pepper.
4. Close the lid and set the pressure cooker to high pressure for 3 minutes.
5. Quick-release the pressure and open the lid. Stir the Brussels sprouts to coat them with the glaze.
6. Transfer to a serving dish and sprinkle with toasted nuts and fresh thyme.

The combination of the balsamic glaze and the slight bitterness of the Brussels sprouts creates a balanced, savory, and sweet side that will pair well with any main course. This dish is as nutritious as it is festive, perfect for holiday feasts.

Paleo Pressure Cooker Lemon Herb Chicken Thighs

Tender and juicy chicken thighs seasoned with a lemon-herb rub and cooked in the pressure cooker create a show-stopping holiday main dish. The fresh flavors of lemon and herbs make this dish a versatile option for a special holiday meal.

Ingredients

• 4-6 bone-in, skin-on chicken thighs
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1/2 cup chicken broth (low-sodium)
• Lemon slices for garnish

Instructions

1. In a bowl, mix the lemon juice, olive oil, minced garlic, rosemary, thyme, parsley, paprika, salt, and black pepper to create the marinade.
2. Rub the marinade evenly over the chicken thighs, ensuring they are coated well.
3. Add the chicken broth to the pressure cooker and place a trivet or steamer basket inside. Place the chicken thighs on the trivet, skin-side up.
4. Close the lid and set the pressure cooker to high pressure for 10 minutes.
5. Quick-release the pressure and open the lid. Let the chicken rest for a few minutes before serving.
6. Garnish with lemon slices and extra fresh parsley if desired.

These lemon herb chicken thighs are full of zesty flavor and remain juicy and tender, thanks to the pressure cooker. Serve with roasted vegetables or a simple salad for a complete paleo holiday meal.

Paleo Pressure Cooker Sweet Potato and Apple Hash

This sweet potato and apple hash is a delightful holiday side that combines the natural sweetness of sweet potatoes and apples with a hint of savory spices. It’s simple to make in the pressure cooker and pairs beautifully with any holiday main course.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 medium apples, peeled, cored, and diced (preferably Granny Smith or Honeycrisp)
• 1/2 cup red onion, diced
• 1/4 cup coconut oil or ghee
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste
• Fresh sage or thyme for garnish

Instructions

1. Set the pressure cooker to the sauté setting and melt the coconut oil or ghee. Add the diced red onion and cook for 2-3 minutes until softened.
2. Add the diced sweet potatoes and apples to the pot, followed by the cinnamon, nutmeg, salt, and black pepper. Stir well to coat the ingredients evenly.
3. Close the lid and set the pressure cooker to high pressure for 5 minutes.
4. Quick-release the pressure and open the lid. Stir the hash to combine the flavors and let it sit for a minute to cool slightly.
5. Serve warm, garnished with fresh sage or thyme.

This sweet potato and apple hash is a perfect balance of sweet and savory, making it an irresistible addition to your holiday table. The pressure cooker ensures the sweet potatoes are tender and the flavors meld beautifully, creating a side dish that’s both nourishing and festive.

Paleo Pressure Cooker Garlic Herb Pork Tenderloin

This garlic herb pork tenderloin is tender, juicy, and infused with the perfect blend of garlic, rosemary, and thyme. Cooking it in the pressure cooker ensures the meat stays moist and absorbs the rich, aromatic flavors, making it an excellent holiday main dish.

Ingredients

• 1.5 lb pork tenderloin, trimmed
• 2 tbsp olive oil or ghee
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tsp ground paprika
• Salt and black pepper to taste
• 1/2 cup chicken broth (low-sodium)
• Lemon wedges for serving

Instructions

1. In a bowl, mix the minced garlic, rosemary, thyme, paprika, salt, and black pepper with the olive oil to create a rub.
2. Rub the garlic herb mixture evenly over the pork tenderloin.
3. Set the pressure cooker to the sauté setting and sear the pork tenderloin on all sides until browned (about 2-3 minutes per side).
4. Remove the pork tenderloin and set it aside. Pour the chicken broth into the pot, scraping up any browned bits from the bottom.
5. Place the trivet in the pot and position the pork tenderloin on top.
6. Close the lid and set the pressure cooker to high pressure for 5 minutes.
7. Quick-release the pressure and let the pork rest for 5 minutes before slicing.
8. Serve with lemon wedges on the side for a burst of brightness.

This garlic herb pork tenderloin pairs wonderfully with roasted Brussels sprouts or mashed cauliflower for a complete holiday meal. The combination of garlic, herbs, and citrus creates a dish that’s full of flavor, satisfying, and elegant.

Paleo Pressure Cooker Cranberry Pecan Wild Rice

This vibrant cranberry pecan wild rice is a flavorful and nutritious side dish that brings a festive touch to your holiday table. The combination of tart cranberries, crunchy pecans, and a hint of orange makes it perfect for pairing with any main course.

Ingredients

• 1 cup wild rice, rinsed
• 2 cups chicken or vegetable broth (low-sodium)
• 1/2 cup fresh cranberries (or dried cranberries)
• 1/3 cup chopped pecans, toasted
• 1/4 cup orange juice
• 1 tbsp orange zest
• 2 tbsp coconut oil or ghee
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Set the pressure cooker to the sauté setting and melt the coconut oil or ghee. Add the wild rice and sauté for 1-2 minutes to toast it lightly.
2. Add the chicken or vegetable broth, orange juice, orange zest, and cranberries. Stir to combine and season with a pinch of salt and black pepper.
3. Close the lid and set the pressure cooker to high pressure for 25 minutes.
4. Quick-release the pressure and open the lid. Fluff the rice with a fork and stir in the toasted pecans.
5. Transfer to a serving dish and garnish with fresh parsley before serving.

This cranberry pecan wild rice is aromatic, satisfying, and packed with festive flavors. The balance of tart, sweet, and nutty makes it an ideal side dish to complement any holiday main course.

Paleo Pressure Cooker Spiced Pumpkin Soup

A warm bowl of spiced pumpkin soup is perfect for cozy holiday gatherings. This paleo-friendly soup is hearty, full of warming spices, and can be made effortlessly in the pressure cooker, resulting in a smooth, velvety texture that everyone will love.

Ingredients

• 2 cups pumpkin puree (fresh or canned)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth (low-sodium)
• 1/2 cup coconut milk or full-fat coconut cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Salt and black pepper to taste
• Fresh parsley or a drizzle of coconut cream for garnish

Instructions

1. Set the pressure cooker to the sauté setting and add a splash of olive oil. Sauté the chopped onion and garlic for 2-3 minutes until they are soft and fragrant.
2. Add the pumpkin puree, chicken or vegetable broth, cinnamon, nutmeg, and ginger. Stir to combine and season with salt and black pepper.
3. Close the lid and set the pressure cooker to high pressure for 8 minutes.
4. Quick-release the pressure and carefully open the lid. Stir in the coconut milk or coconut cream for added richness.
5. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches.
6. Serve hot, garnished with fresh parsley or a drizzle of coconut cream.

This spiced pumpkin soup is warming, comforting, and full of fall and holiday flavors. It’s perfect as an appetizer or a light main course for your holiday gatherings.

Note: More recipes​ are coming soon!