30+ Delicious Sunday Paleo Instant Pot Recipes You’ll Love

Finding time to cook a delicious, healthy meal on a busy Sunday can be challenging. However, with the Instant Pot, you can make nutrient-packed, paleo-friendly dishes with minimal effort.

Whether you’re craving a savory stew, a tender roast, or even a flavorful soup, the Instant Pot can help you prepare these dishes in a fraction of the time.

Paleo diets emphasize whole foods like meat, seafood, vegetables, fruits, nuts, and seeds while avoiding grains, legumes, and processed foods, making them perfect for a healthy, energizing meal to start the week.

In this blog post, we’ve rounded up over 30 delicious Sunday paleo Instant Pot recipes that are quick, easy, and full of flavor. These recipes are designed to keep you nourished and satisfied, without compromising on taste or convenience.

From hearty beef stews to light chicken soups and creamy cauliflower grits, there’s something for everyone to enjoy. Let’s dive in and get inspired by these flavorful paleo recipes that are perfect for any Sunday.

30+ Delicious Sunday Paleo Instant Pot Recipes You’ll Love

With the Instant Pot at your fingertips, preparing healthy, paleo-friendly meals for Sunday is no longer a hassle. These 30+ recipes are a testament to how versatile the Instant Pot can be when it comes to creating satisfying and flavorful meals.

Whether you are looking for a comforting stew, a quick soup, or a fresh take on classic dishes, these recipes will help you stay on track with your paleo lifestyle while enjoying the flavors you love.

By incorporating these easy-to-make paleo Instant Pot dishes into your Sunday meal plan, you can ensure that you’re starting the week with nourishing, wholesome meals.

Plus, the Instant Pot saves you time, giving you more time to relax or focus on other activities, making your Sundays even more enjoyable.

Get ready to impress your family or just enjoy a cozy meal at home with these easy, flavorful recipes that will keep you coming back for more.

Paleo Instant Pot Beef Stew

This Paleo Instant Pot Beef Stew is a perfect Sunday dish that’s hearty, flavorful, and quick to prepare. Packed with tender chunks of beef, carrots, celery, and onions, this stew is a classic comfort food that is also gluten-free, dairy-free, and Whole30-approved. With the Instant Pot, you can create a rich, flavorful broth in a fraction of the time compared to traditional methods, making it a go-to recipe for a busy Sunday dinner.

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 1 onion, diced
• 3 garlic cloves, minced
• 4 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 cup beef broth (make sure it’s paleo-friendly)
• 1 cup crushed tomatoes
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper, to taste

Instructions

1. Set your Instant Pot to sauté mode and heat the olive oil. Add the beef stew meat and brown it on all sides (about 5 minutes). Remove and set aside.
2. In the same pot, add diced onion and garlic. Sauté for 2-3 minutes until fragrant.
3. Return the beef to the pot along with carrots, celery, beef broth, crushed tomatoes, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
4. Close the Instant Pot lid, set it to high pressure, and cook for 35 minutes.
5. Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
6. Remove the bay leaf and serve the stew hot.

This Paleo Instant Pot Beef Stew is the perfect comfort food that will leave you feeling satisfied without compromising your dietary goals. It’s easy to prepare, rich in flavor, and ideal for meal prep. The Instant Pot allows you to infuse the beef with deep flavors, making it tender and melt-in-your-mouth. Whether you’re feeding a family or meal prepping for the week, this stew is sure to become a Sunday favorite.

Paleo Instant Pot Chicken Chili

This Paleo Instant Pot Chicken Chili is a lighter yet equally satisfying twist on the traditional chili. With tender chicken, kidney beans, and a blend of savory spices, it’s a hearty meal that’s perfect for a Sunday lunch or dinner. Packed with protein and fiber, this chili is both filling and nutritious, making it a great option for a hearty, health-conscious meal.

Ingredients

• 1 lb chicken breasts, boneless and skinless
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cans (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth (ensure it’s paleo-friendly)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and garlic, cooking for 2-3 minutes until softened.
2. Add the chicken breasts to the pot and brown each side for about 3 minutes.
3. Stir in chili powder, cumin, paprika, cayenne (if using), and salt and pepper. Mix well to coat the chicken.
4. Add the kidney beans, diced tomatoes, and chicken broth to the Instant Pot.
5. Seal the Instant Pot lid and cook on high pressure for 15 minutes.
6. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then quick release.
7. Shred the chicken using two forks and stir it into the chili.
8. Garnish with fresh cilantro and serve.

This Paleo Instant Pot Chicken Chili is the perfect balance of flavors and textures, offering a healthy yet filling meal. The tender chicken, combined with the beans and spices, creates a chili that is both comforting and satisfying. With its ease of preparation and quick cooking time, it’s a fantastic option for a Sunday dinner that will satisfy your cravings without derailing your paleo lifestyle.

Paleo Instant Pot Butternut Squash Soup

This Paleo Instant Pot Butternut Squash Soup is a creamy, warming, and nutritious dish that’s ideal for a cozy Sunday meal. The natural sweetness of the butternut squash, combined with the savory spices, creates a deliciously balanced soup. Perfectly vegan and Whole30-friendly, this recipe is a great option for anyone looking for a light yet filling soup to enjoy during colder months.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth (make sure it’s paleo-friendly)
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp coconut milk (full-fat)
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Set your Instant Pot to sauté mode and heat olive oil. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cubed butternut squash, vegetable broth, ground ginger, cinnamon, and nutmeg. Stir to combine.
3. Seal the Instant Pot lid and set it to high pressure. Cook for 10 minutes.
4. Once the cooking time is complete, perform a quick release of the pressure.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Stir in coconut milk for added creaminess, and season with salt and pepper to taste.
7. Serve hot with a sprinkle of cinnamon or fresh herbs, if desired.

This Paleo Instant Pot Butternut Squash Soup is a delightful, creamy dish that’s perfect for a light Sunday meal. The natural sweetness of the squash is complemented by the warmth of the spices, creating a flavorful and satisfying soup. The Instant Pot ensures a quick cooking time, while the coconut milk adds an extra layer of creaminess. It’s an easy, wholesome, and nourishing recipe that will warm you up on any chilly Sunday.

Paleo Instant Pot Pulled Pork

This Paleo Instant Pot Pulled Pork is an easy, flavorful recipe that will become a Sunday staple. The pork shoulder is cooked to perfection in the Instant Pot, absorbing all the smoky, savory spices, and then shredded into tender, juicy pieces. With no added sugars or preservatives, this dish fits perfectly within a paleo diet and makes for a versatile meal that can be used in wraps, bowls, or served with a side of vegetables.

Ingredients

• 3 lbs pork shoulder or pork butt
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 cup chicken broth (paleo-friendly)
• 2 tbsp apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Brown the pork shoulder on all sides for 5-7 minutes.
2. Remove the pork from the pot and set it aside. Add the sliced onion and garlic, cooking for 2 minutes until softened.
3. Stir in the smoked paprika, chili powder, cumin, oregano, salt, and pepper. Add apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pot.
4. Return the pork to the Instant Pot, ensuring it’s fully submerged in the liquid.
5. Seal the Instant Pot lid and cook on high pressure for 60 minutes.
6. Once done, allow the pressure to naturally release for 15 minutes, then quick release.
7. Shred the pork with two forks and serve.

This Paleo Instant Pot Pulled Pork is incredibly tender, flavorful, and perfect for Sunday gatherings or meal prep. The combination of savory spices, apple cider vinegar, and the Instant Pot’s cooking method ensures that the pork is juicy and full of flavor. Whether served in a lettuce wrap, as a bowl, or alongside roasted vegetables, this dish will be a hit with everyone. It’s a versatile recipe that’s both paleo-friendly and quick to make, allowing you to enjoy a delicious Sunday feast without spending hours in the kitchen.

Paleo Instant Pot Lemon Garlic Chicken Thighs

These Paleo Instant Pot Lemon Garlic Chicken Thighs are a zesty, savory, and satisfying option for a Sunday meal. The Instant Pot’s pressure cooking locks in the flavors of the lemon and garlic, creating juicy, tender chicken thighs that pair wonderfully with any side dish. It’s an easy and fast recipe that will fill your home with aromatic, mouth-watering scents, perfect for a Sunday dinner with minimal effort.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 lemon, zested and juiced
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 cup chicken broth (paleo-friendly)
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions

1. Set your Instant Pot to sauté mode and heat the olive oil. Season the chicken thighs with salt and pepper, then brown them on both sides for 5-6 minutes.
2. Remove the chicken and set aside. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in lemon juice, lemon zest, chicken broth, and dried thyme.
4. Return the chicken thighs to the Instant Pot, making sure the liquid surrounds them.
5. Seal the Instant Pot lid and cook on high pressure for 12 minutes.
6. Once done, allow the pressure to naturally release for 5 minutes, then quick release.
7. Garnish with fresh parsley and serve.

These Paleo Instant Pot Lemon Garlic Chicken Thighs offer a burst of citrus flavor with every bite, making them the perfect Sunday meal. The Instant Pot ensures the chicken is tender and juicy, while the lemon and garlic create a fragrant and savory sauce. The recipe is quick and simple, making it a great choice for those who want to enjoy a flavorful meal without spending hours cooking. Serve with a side of steamed vegetables or cauliflower rice for a complete paleo-friendly dinner that’s both delicious and nutritious.

Paleo Instant Pot Sweet Potato and Kale Stew

This Paleo Instant Pot Sweet Potato and Kale Stew is a nourishing and hearty soup that’s perfect for a cozy Sunday meal. The earthy sweetness of the sweet potatoes, combined with the richness of the kale and spices, creates a balanced and satisfying dish. It’s packed with vitamins, fiber, and antioxidants, making it not only delicious but also incredibly healthy and perfect for a paleo diet.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth (paleo-friendly)
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups kale, chopped
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. Set the Instant Pot to sauté mode and heat olive oil. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sweet potato cubes, vegetable broth, turmeric, smoked paprika, cumin, salt, and pepper. Stir to combine.
3. Seal the Instant Pot lid and cook on high pressure for 10 minutes.
4. Once done, allow the pressure to naturally release for 5 minutes, then quick release.
5. Stir in the chopped kale and let it wilt in the hot broth for 3-4 minutes.
6. Taste and adjust seasoning if needed.
7. Serve hot with a drizzle of olive oil or a squeeze of lemon.

This Paleo Instant Pot Sweet Potato and Kale Stew is a comforting and nutrient-packed dish that’s perfect for a Sunday dinner or as a meal prep option for the week. The sweet potatoes add natural sweetness and texture, while the kale provides a boost of vitamins and minerals. The Instant Pot makes this stew easy to prepare, and the blend of spices enhances the flavors, making it a satisfying and wholesome meal. It’s a perfect addition to your paleo meal rotation and a great way to nourish your body with delicious ingredients.

Paleo Instant Pot Salmon with Asparagus

This Paleo Instant Pot Salmon with Asparagus is a light, nutritious, and quick meal that’s perfect for a Sunday dinner. The salmon cooks perfectly in the Instant Pot, absorbing all the subtle flavors of garlic, lemon, and herbs, while the asparagus remains tender and flavorful. It’s a well-balanced meal that’s rich in omega-3s, vitamins, and antioxidants—ideal for anyone looking to enjoy a delicious yet health-conscious dish.

Ingredients

• 4 salmon fillets (skin-on or skinless)
• 1 bunch asparagus, trimmed
• 1 lemon, sliced
• 2 garlic cloves, minced
• 1 cup water
• 1 tbsp olive oil
• 1 tsp dried dill
• Salt and pepper, to taste

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Season the salmon fillets with salt, pepper, and dried dill.
2. Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
3. Pour in the water and lay the salmon fillets on the Instant Pot rack or trivet, making sure they’re not touching the liquid. Arrange the asparagus and lemon slices around the salmon.
4. Seal the Instant Pot lid and cook on high pressure for 5 minutes.
5. Once the cooking time is complete, perform a quick release of the pressure.
6. Carefully remove the salmon fillets and asparagus. Serve hot with a drizzle of olive oil or a squeeze of lemon.

This Paleo Instant Pot Salmon with Asparagus is a simple yet elegant dish that’s perfect for a Sunday dinner when you’re looking for something light but flavorful. The Instant Pot ensures the salmon remains moist and tender while the asparagus absorbs the flavors of garlic and lemon. This dish is quick to prepare, making it an ideal option for a weeknight meal or a relaxed Sunday gathering. It’s not only delicious but also packed with healthy fats and vitamins, making it an excellent choice for anyone following a paleo diet.

Paleo Instant Pot Beef and Vegetable Soup

This Paleo Instant Pot Beef and Vegetable Soup is a hearty, comforting dish filled with tender beef, fresh vegetables, and rich spices. It’s the perfect dish for a chilly Sunday, offering a flavorful and filling meal that’s also healthy and packed with nutrients. The Instant Pot makes it incredibly easy to prepare, saving time while ensuring that all the flavors are deeply infused and the beef is fall-apart tender.

Ingredients

• 1 lb beef stew meat, cut into chunks
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups beef broth (paleo-friendly)
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp oregano
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 cups green beans, chopped
• 1 tbsp olive oil

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Brown the beef chunks for about 5-7 minutes.
2. Add the garlic, onion, carrots, and celery to the pot, sautéing for 3-4 minutes until the vegetables are softened.
3. Stir in the thyme, oregano, salt, and pepper, coating the vegetables and beef with the spices.
4. Pour in the beef broth and diced tomatoes, scraping any bits off the bottom of the pot.
5. Seal the Instant Pot lid and cook on high pressure for 30 minutes.
6. After the cooking time is complete, quick release the pressure.
7. Stir in the green beans and cook on sauté mode for 3-4 minutes, until the beans are tender.
8. Taste and adjust seasoning if necessary before serving.

This Paleo Instant Pot Beef and Vegetable Soup is an ideal comfort food for a lazy Sunday afternoon. The beef becomes incredibly tender and flavorful while the vegetables add a lovely crunch and sweetness. The spices give the soup depth and warmth, making it perfect for any cold day. The Instant Pot does all the hard work, ensuring the beef is cooked to perfection in just a fraction of the time compared to traditional methods. It’s a wholesome, nutrient-dense soup that will keep you feeling satisfied and nourished.

Paleo Instant Pot Chicken and Sweet Potato Curry

This Paleo Instant Pot Chicken and Sweet Potato Curry is a vibrant, aromatic dish that combines tender chicken, creamy coconut milk, and the natural sweetness of sweet potatoes. The rich spices create a beautifully balanced curry that’s both comforting and full of flavor. It’s a great way to spice up your Sunday dinner with a delicious, one-pot meal that’s also paleo-friendly and packed with nutrition.

Ingredients

• 4 boneless, skinless chicken thighs, cut into chunks
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 can (14 oz) full-fat coconut milk
• 1 cup chicken broth (paleo-friendly)
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken chunks and brown on all sides for 5-6 minutes.
2. Add the onion, garlic, and ginger, cooking for 2-3 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, cayenne pepper (if using), salt, and pepper, mixing well.
4. Add the sweet potato cubes, chicken broth, and coconut milk, stirring to combine.
5. Seal the Instant Pot lid and cook on high pressure for 12 minutes.
6. Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then quick release.
7. Garnish with fresh cilantro and serve hot.

This Paleo Instant Pot Chicken and Sweet Potato Curry is a flavorful, satisfying dish that’s perfect for a Sunday dinner. The tender chicken and sweet potatoes absorb all the delicious spices, while the coconut milk adds a creamy, rich texture to the curry. The Instant Pot makes this recipe easy and quick, allowing you to enjoy a complex, flavorful curry without hours of preparation. Serve it over cauliflower rice or with a side of roasted vegetables for a complete, paleo-friendly meal that’s both nutritious and comforting.

Paleo Instant Pot Pulled Pork with Cabbage Slaw

This Paleo Instant Pot Pulled Pork with Cabbage Slaw is a delicious, juicy, and satisfying dish that makes for a perfect Sunday meal. The pulled pork is cooked to perfection in the Instant Pot, absorbing all the flavors from the smoky spices, while the tangy cabbage slaw adds a refreshing crunch. It’s an ideal combination of savory and fresh, making it a crowd-pleaser that’s also paleo-friendly and full of flavor.

Ingredients

• 3-4 lbs pork shoulder or pork butt, trimmed
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup chicken broth (paleo-friendly)
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp chili powder
• 1 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 1 small head of cabbage, shredded
• 1/2 cup paleo mayo
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Brown the pork on all sides for 6-7 minutes.
2. Add the onion and garlic, sautéing for 2 minutes until softened.
3. In a small bowl, mix together the smoked paprika, cumin, pepper, salt, cinnamon, and chili powder. Rub this spice mixture all over the pork.
4. Pour the chicken broth into the Instant Pot and add the apple cider vinegar and tomato paste.
5. Seal the Instant Pot lid and cook on high pressure for 75 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally.
7. Shred the pork using two forks and toss it in the sauce.
8. For the slaw, mix the shredded cabbage with the paleo mayo, apple cider vinegar, Dijon mustard, and salt and pepper to taste.
9. Serve the pulled pork on a plate with a generous scoop of cabbage slaw.

This Paleo Instant Pot Pulled Pork with Cabbage Slaw is the epitome of comfort food, combining tender, flavorful pulled pork with a crunchy and refreshing slaw. The Instant Pot cuts down on cooking time while infusing the pork with deep, smoky flavors, making it a great option for a lazy Sunday dinner. The cabbage slaw adds a tangy contrast, creating the perfect balance of rich and fresh. This dish can be enjoyed on its own or paired with cauliflower rice or a side of roasted vegetables for a satisfying meal.

Paleo Instant Pot Turkey Chili

This Paleo Instant Pot Turkey Chili is a hearty and wholesome dish packed with lean turkey, vegetables, and flavorful spices. It’s a perfect Sunday comfort food, offering a filling, protein-rich meal that’s both satisfying and healthy. The Instant Pot ensures that all the flavors meld together perfectly, while the turkey stays tender and juicy. It’s also an excellent make-ahead meal that improves in flavor as it sits.

Ingredients

• 1 lb ground turkey
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup chicken broth (paleo-friendly)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• Salt to taste
• 1 tbsp olive oil
• Fresh cilantro, for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the ground turkey, breaking it up as it cooks, for about 5-6 minutes.
2. Add the onion, garlic, bell pepper, and zucchini to the pot, and sauté for 4-5 minutes until the vegetables soften.
3. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
4. Pour in the diced tomatoes, tomato paste, and chicken broth. Stir everything together, scraping the bottom to release any browned bits.
5. Seal the Instant Pot lid and cook on high pressure for 10 minutes.
6. Once the cooking time is complete, perform a quick release of the pressure.
7. Stir the chili and taste for seasoning, adjusting if needed.
8. Garnish with fresh cilantro before serving.

This Paleo Instant Pot Turkey Chili is a warming and satisfying dish that’s perfect for a Sunday meal or a hearty weekday dinner. The lean turkey is complemented by a variety of vegetables, creating a nutrient-packed meal that’s low in fat and full of flavor. The Instant Pot makes the cooking process easy and quick, allowing all the spices and ingredients to infuse into the chili, resulting in a rich and delicious bowl of comfort. It’s a great dish to make in advance and enjoy throughout the week.

Paleo Instant Pot Lemon Garlic Chicken Thighs

Paleo Instant Pot Lemon Garlic Chicken Thighs are a flavorful, simple, and juicy dish that’s ideal for a Sunday dinner. The chicken thighs cook to perfection in the Instant Pot, soaking in all the savory flavors of garlic, lemon, and fresh herbs. The result is a delicious, aromatic meal that’s both satisfying and healthy. Paired with a fresh salad or roasted vegetables, this dish makes a great family meal that fits perfectly within a paleo diet.

Ingredients

• 4 bone-in, skinless chicken thighs
• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 lemon, sliced
• 1 cup chicken broth (paleo-friendly)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Season the chicken thighs with salt and pepper, then brown them on both sides for about 4 minutes per side.
2. Remove the chicken thighs and set them aside. Add the chopped onion and garlic to the Instant Pot, sautéing for 2 minutes until softened.
3. Stir in the thyme, rosemary, and chicken broth.
4. Place the chicken thighs back into the pot, layering the lemon slices over the top.
5. Seal the Instant Pot lid and cook on high pressure for 12 minutes.
6. Once the cooking time is complete, let the pressure release naturally for 5 minutes, then quick release the rest of the pressure.
7. Garnish the chicken with fresh parsley and serve hot.

These Paleo Instant Pot Lemon Garlic Chicken Thighs are the ultimate comfort food with a tangy, savory twist. The combination of garlic, lemon, and fresh herbs infuses the chicken with a beautiful flavor profile, making it a perfect Sunday dinner. The Instant Pot ensures the chicken stays moist and tender, while the process is incredibly quick and easy. Whether served with a side of steamed vegetables or over cauliflower rice, this dish is a simple yet elegant way to enjoy a paleo-friendly meal that’s packed with flavor and nutrients.

Paleo Instant Pot Beef Stew

This Paleo Instant Pot Beef Stew is a comforting and hearty dish filled with tender chunks of beef, root vegetables, and a rich, savory broth. The Instant Pot cuts down on cooking time while infusing the stew with deep flavors, making it the perfect Sunday meal. It’s packed with nutrients from carrots, sweet potatoes, and parsnips, and the beef is fall-apart tender after pressure cooking. This dish is filling, paleo-friendly, and perfect for those chilly days when you crave something warm and satisfying.

Ingredients

• 2 lbs stew beef, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 large sweet potato, peeled and cubed
• 4 cups beef broth (paleo-friendly)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the beef cubes in batches, browning on all sides, about 6-8 minutes.
2. Remove the beef and set aside. Add the onion and garlic to the pot, sautéing for 3-4 minutes until softened.
3. Stir in the tomato paste, thyme, rosemary, salt, and pepper.
4. Add the beef back into the pot, along with the carrots, parsnips, and sweet potatoes.
5. Pour in the beef broth, scraping the bottom of the pot to release any browned bits.
6. Seal the Instant Pot lid and cook on high pressure for 35 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release the rest.
8. Stir the stew and adjust seasoning if necessary.
9. Garnish with fresh parsley and serve hot.

This Paleo Instant Pot Beef Stew is a warming, wholesome dish that’s perfect for Sunday dinners. The Instant Pot ensures the beef becomes tender and flavorful, while the root vegetables add a touch of sweetness that balances the savory broth. This stew is packed with protein, fiber, and essential nutrients, making it an excellent option for a paleo-friendly meal. It’s a great dish to make in advance, and the leftovers taste even better the next day!

Paleo Instant Pot Chicken and Vegetable Soup

This Paleo Instant Pot Chicken and Vegetable Soup is the epitome of a healthy, comforting meal. Packed with lean chicken, colorful vegetables, and a flavorful broth, it’s an excellent choice for a nourishing and satisfying Sunday lunch. The Instant Pot ensures that the chicken cooks to tender perfection, while the vegetables soak up the savory broth, making every bite full of flavor. This soup is paleo-friendly, gluten-free, and full of nutrients, perfect for a light yet filling meal.

Ingredients

• 2 lbs bone-in, skinless chicken thighs
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into pieces
• 6 cups chicken broth (paleo-friendly)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken thighs, browning them for about 5 minutes on each side. Remove the chicken and set aside.
2. Add the onion, garlic, celery, and carrots to the Instant Pot. Sauté for 3-4 minutes until the vegetables begin to soften.
3. Stir in the thyme, oregano, salt, and pepper.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
5. Return the chicken thighs to the pot, along with the zucchini and green beans.
6. Seal the Instant Pot lid and cook on high pressure for 15 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release the rest.
8. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
9. Stir the soup and adjust seasoning as needed.
10. Garnish with fresh parsley before serving.

This Paleo Instant Pot Chicken and Vegetable Soup is a light yet hearty meal, brimming with tender chicken, vegetables, and a savory broth. The Instant Pot ensures that the flavors meld together beautifully in a short amount of time, making it an excellent option for a nutritious Sunday lunch. The soup is packed with protein, vitamins, and minerals from the chicken and veggies, making it a great choice for a paleo diet. It’s a healthy, comforting dish that will warm you from the inside out!

Paleo Instant Pot Shrimp and Cauliflower Grits

This Paleo Instant Pot Shrimp and Cauliflower Grits is a delicious, low-carb take on a Southern classic. The shrimp is seasoned to perfection and cooked in the Instant Pot, while the cauliflower grits are creamy, smooth, and flavorful—without any dairy or grains. This dish is quick, easy, and full of flavor, offering a paleo-friendly alternative to traditional shrimp and grits. Perfect for a Sunday brunch or dinner, it’s both satisfying and healthy, and guaranteed to be a crowd-pleaser.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 tsp ground cayenne pepper
• 1/4 tsp ground turmeric
• 1/2 cup chicken broth (paleo-friendly)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)

For the Cauliflower Grits:

• 1 medium cauliflower, chopped into florets
• 1/2 cup coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp garlic powder

Instructions

1. For the cauliflower grits, steam the cauliflower florets in the Instant Pot with 1/2 cup of water for 5 minutes on high pressure.
2. Once the pressure is released, drain the cauliflower and blend in a food processor with coconut milk, olive oil, garlic powder, salt, and pepper until smooth and creamy. Set aside.
3. Set the Instant Pot to sauté mode and heat the olive oil. Add the onion and garlic, sautéing for 2 minutes until softened.
4. Add the shrimp to the pot, seasoning with smoked paprika, cayenne pepper, turmeric, salt, and pepper. Cook for 3-4 minutes until the shrimp are pink and cooked through.
5. Add the chicken broth and lemon juice to deglaze the pot, stirring to combine.
6. Serve the shrimp over a bed of cauliflower grits, garnished with fresh parsley.

Paleo Instant Pot Shrimp and Cauliflower Grits is a flavorful and satisfying dish that brings the taste of the South to your table while staying true to a paleo lifestyle. The shrimp is perfectly cooked with aromatic spices, and the cauliflower grits provide a creamy, low-carb base to complement the dish. The Instant Pot makes cooking the shrimp quick and easy, while the cauliflower grits can be made ahead for an even quicker meal. This dish is not only tasty but also healthy, full of protein, vegetables, and healthy fats.

Note: More recipes are coming soon!