35+ Easy Sunday Paleo Pressure Cooker Recipes for a Quick, Healthy Feast

If you’re following a Paleo diet, finding satisfying and time-efficient meals can sometimes feel like a challenge. Fortunately, the pressure cooker can come to the rescue, turning tough cuts of meat, root vegetables, and aromatic spices into delicious, tender dishes in no time.

For a perfect Sunday dinner, the right recipes are key to making your weekend stress-free, yet flavorful.

Whether you’re craving a hearty stew, a comforting chicken dish, or a zesty curry, there are plenty of Paleo-friendly recipes that can be made quickly and easily in the pressure cooker.

In this collection of 35+ Sunday Paleo pressure cooker recipes, you’ll find dishes that are not only easy to prepare but also packed with the nutrients you need for a healthy, satisfying meal.

These recipes use whole, unprocessed ingredients that adhere to the principles of the Paleo diet, and they can all be made in your trusty pressure cooker, saving you time in the kitchen without compromising flavor.

From savory roasts to vegetable-forward stews and succulent meats, these recipes will become your go-to options for a relaxing and delicious Sunday dinner.

35+ Easy Sunday Paleo Pressure Cooker Recipes for a Quick, Healthy Feast

Embracing a Paleo lifestyle doesn’t mean you have to spend hours in the kitchen, especially when you have a pressure cooker at your disposal.

These 35+ Sunday Paleo pressure cooker recipes are not only quick but also packed with wholesome, natural ingredients that will keep you nourished and satisfied.

Whether you’re hosting a family dinner or looking for a comforting meal to unwind after a busy week, these recipes offer something for everyone.

So, dust off that pressure cooker and get ready to enjoy a Sunday feast that’s as simple as it is delicious. Your Paleo-friendly Sunday dinners just got a whole lot easier—and tastier!

Paleo Pressure Cooker Beef Stew

This hearty and flavorful Paleo Pressure Cooker Beef Stew is perfect for a cozy Sunday meal. Loaded with tender beef, carrots, potatoes, and other nutrient-packed vegetables, this dish is both comforting and healthy. The pressure cooker helps tenderize the beef in record time, making it a great option for those with busy schedules who want a wholesome, satisfying meal.

Ingredients

• 2 lbs beef stew meat, cut into cubes
• 4 large carrots, peeled and sliced
• 4 medium potatoes, cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth (preferably homemade or organic)
• 1 tbsp coconut oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions

1. Heat coconut oil in the pressure cooker on the sauté setting. Add the beef cubes and brown on all sides, about 5-7 minutes.
2. Add the diced onions and garlic, sautéing for another 2 minutes until fragrant.
3. Add the carrots, potatoes, beef broth, thyme, rosemary, salt, and pepper. Stir to combine.
4. Secure the lid and set the pressure cooker to high for 35 minutes.
5. Once the timer goes off, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
6. Stir the stew and adjust seasoning if necessary before serving.

This Paleo Pressure Cooker Beef Stew is the perfect Sunday dinner, offering a delicious and nutrient-rich meal in less than an hour. The pressure cooker’s speed doesn’t sacrifice flavor or texture, allowing you to enjoy a tender, savory stew that’s both filling and healthy. Paired with a side of fresh greens, this dish is sure to satisfy your comfort food cravings while staying true to Paleo principles.

Paleo Pressure Cooker Chicken and Sweet Potato Curry

This Paleo Pressure Cooker Chicken and Sweet Potato Curry is a flavorful, spicy, and vibrant dish that packs a punch of nutrients. The combination of chicken, sweet potatoes, and coconut milk creates a rich, creamy base that’s complemented by the bold curry spices. It’s perfect for a Sunday meal when you want something warming yet nourishing.

Ingredients

• 2 lbs chicken thighs, boneless and skinless, cut into chunks
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in the pressure cooker on the sauté setting. Add the chicken chunks and brown on all sides, about 5-7 minutes.
2. Add the onions, garlic, and ginger, sautéing for 2-3 minutes until fragrant.
3. Sprinkle in the curry powder, turmeric, cumin, and paprika. Stir to coat the chicken and onions with the spices.
4. Add the cubed sweet potatoes, coconut milk, salt, and pepper. Stir everything together.
5. Secure the lid and set the pressure cooker to high for 15 minutes.
6. After the cooking time is up, release the pressure manually.
7. Stir the curry and adjust seasoning if needed. Serve over cauliflower rice or with a side of greens.

This Paleo Pressure Cooker Chicken and Sweet Potato Curry is the ideal Sunday dish for anyone craving a rich, satisfying, and spicy meal. The pressure cooker helps tenderize the chicken and cook the sweet potatoes perfectly, creating a smooth and comforting curry that’s full of flavor. This dish is both quick and wholesome, making it a perfect addition to your Paleo recipe rotation.

Paleo Pressure Cooker Spaghetti Squash with Marinara and Meatballs

This Paleo Pressure Cooker Spaghetti Squash with Marinara and Meatballs is a delicious, low-carb take on the classic spaghetti and meatballs. The spaghetti squash provides a hearty and satisfying noodle alternative, while the homemade marinara and juicy meatballs bring the flavors of traditional Italian cooking. It’s a great Sunday meal that satisfies your cravings without compromising on your Paleo lifestyle.

Ingredients

• 1 medium spaghetti squash
• 1 lb ground beef or turkey
• 1 egg
• 1/4 cup almond flour
• 2 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 cups marinara sauce (Paleo-friendly, no added sugar)
• 1 tbsp olive oil

Instructions

1. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves in the pressure cooker, cut side down, with 1 cup of water.
2. Set the pressure cooker to high and cook for 10 minutes. After cooking, release the pressure manually and allow the squash to cool slightly.
3. While the squash is cooking, mix the ground meat, egg, almond flour, parsley, garlic powder, onion powder, salt, and pepper in a bowl. Form into meatballs, about 1.5 inches in diameter.
4. Heat olive oil in the pressure cooker on the sauté setting. Add the meatballs and brown them on all sides, about 5-7 minutes.
5. Once browned, add the marinara sauce to the pressure cooker, making sure the meatballs are covered. Secure the lid and set to high for 10 minutes.
6. After the cooking time is up, release the pressure manually.
7. Shred the spaghetti squash with a fork, creating “noodles.” Serve the meatballs and marinara over the squash noodles.

This Paleo Pressure Cooker Spaghetti Squash with Marinara and Meatballs is an excellent Sunday meal that brings together comforting Italian flavors while adhering to Paleo principles. The pressure cooker ensures the meatballs are juicy and tender, while the spaghetti squash provides a great alternative to pasta. This dish is not only delicious but also an excellent way to enjoy a hearty meal without compromising your healthy eating goals. It’s a win-win for both taste and nutrition!

Paleo Pressure Cooker Pulled Pork

This Paleo Pressure Cooker Pulled Pork recipe is a flavorful, tender, and versatile dish that’s perfect for Sunday dinners or meal prep. The pressure cooker ensures that the pork becomes melt-in-your-mouth tender in a fraction of the time it would take in a slow cooker. With smoky spices and a tangy vinegar-based sauce, this pulled pork can be served in a variety of ways—over a salad, in lettuce wraps, or alongside roasted vegetables.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp ground black pepper
• Salt to taste

Instructions

1. Heat olive oil in the pressure cooker on the sauté setting. Brown the pork shoulder on all sides, about 5-7 minutes. Remove the pork and set it aside.
2. Add the chopped onion and garlic to the cooker, and sauté until softened, about 3 minutes.
3. Stir in the chicken broth, apple cider vinegar, tomato paste, smoked paprika, cumin, chili powder, black pepper, and salt.
4. Return the pork shoulder to the pressure cooker, making sure it is submerged in the sauce.
5. Secure the lid and set the pressure cooker to high for 60 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
7. Shred the pork with two forks and stir it into the sauce. Serve on top of a salad, in lettuce wraps, or with roasted veggies.

This Paleo Pressure Cooker Pulled Pork is an ideal Sunday recipe that delivers a melt-in-your-mouth, smoky-flavored dish without the long cooking times of traditional methods. The pressure cooker locks in flavors and makes shredding the pork a breeze. This dish is incredibly versatile, offering endless serving options, from salads to wraps to sides. It’s a perfect recipe for those who want a simple yet flavorful meal with minimal effort.

Paleo Pressure Cooker Lamb Chops with Rosemary and Garlic

These Paleo Pressure Cooker Lamb Chops with Rosemary and Garlic are a quick, elegant, and flavorful dish perfect for a Sunday dinner. Lamb chops are seared and then cooked under pressure with fresh rosemary, garlic, and a savory broth that infuses the meat with aromatic flavors. The pressure cooker ensures the lamb stays tender and juicy, making this recipe a delicious choice for any occasion.

Ingredients

• 4 lamb chops
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 cup beef broth (or vegetable broth)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Season the lamb chops with salt, pepper, and fresh rosemary.
2. Heat olive oil in the pressure cooker on the sauté setting. Brown the lamb chops on both sides, about 4 minutes per side.
3. Remove the lamb chops and set them aside. Add the garlic to the pressure cooker and sauté for 1-2 minutes until fragrant.
4. Pour in the beef broth and lemon juice, scraping any browned bits off the bottom of the pot.
5. Return the lamb chops to the pressure cooker. Secure the lid and set the pressure cooker to high for 8 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
7. Serve the lamb chops with the pan sauce spooned over the top, alongside roasted vegetables or a light salad.

These Paleo Pressure Cooker Lamb Chops with Rosemary and Garlic are the epitome of quick elegance for a Sunday meal. The pressure cooker ensures the lamb stays tender and juicy while infusing the meat with the bold flavors of garlic and rosemary. This dish is perfect for those seeking a simple yet sophisticated meal that doesn’t require hours of cooking time. Whether served for a special occasion or as a weeknight treat, this recipe will surely impress.

Paleo Pressure Cooker Vegetable and Chicken Soup

This Paleo Pressure Cooker Vegetable and Chicken Soup is a light, nourishing, and hearty dish that’s perfect for a Sunday lunch or dinner. Packed with protein from the chicken and a variety of vegetables, this soup is both filling and nutrient-dense. The pressure cooker ensures that the flavors meld together quickly, creating a delicious and comforting meal in under an hour.

Ingredients

• 2 boneless, skinless chicken breasts, cubed
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, sliced
• 1 cup green beans, trimmed
• 4 cups chicken broth (preferably homemade or organic)
• 2 cloves garlic, minced
• 1 tsp thyme
• 1 tsp oregano
• Salt and pepper to taste

Instructions

1. Heat the pressure cooker on the sauté setting and add a small amount of olive oil. Brown the cubed chicken on all sides, about 5-6 minutes.
2. Add the chopped onion, garlic, carrots, celery, zucchini, and green beans to the pressure cooker. Sauté for an additional 3-4 minutes.
3. Pour in the chicken broth, thyme, oregano, salt, and pepper. Stir to combine.
4. Secure the lid and set the pressure cooker to high for 10 minutes.
5. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
6. Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.

This Paleo Pressure Cooker Vegetable and Chicken Soup is a wholesome, comforting meal that’s perfect for a relaxing Sunday. The pressure cooker not only reduces cooking time but also infuses the soup with rich flavors, making it a quick and easy option for a healthy meal. Packed with vegetables and lean chicken, this soup is as nourishing as it is tasty, making it a great choice for anyone looking for a light yet satisfying meal.

Paleo Pressure Cooker Chicken Alfredo with Zucchini Noodles

This Paleo Pressure Cooker Chicken Alfredo with Zucchini Noodles is a creamy, indulgent dish that stays true to your Paleo lifestyle. Tender chicken is cooked in a savory, garlic-infused sauce, then served over zucchini noodles as a healthy alternative to traditional pasta. The pressure cooker allows the chicken to stay juicy and the flavors to meld together quickly, creating a decadent yet guilt-free meal perfect for a Sunday dinner.

Ingredients

• 2 lbs chicken breasts, boneless and skinless
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup full-fat coconut milk
• 1/2 cup chicken broth
• 1/2 tsp nutmeg
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 4 medium zucchini, spiralized into noodles
• Fresh parsley, chopped for garnish

Instructions

1. Season the chicken breasts with salt, pepper, garlic powder, and nutmeg.
2. Heat olive oil in the pressure cooker on the sauté setting. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown. Remove the chicken and set aside.
3. Add the minced garlic to the cooker and sauté for 1-2 minutes until fragrant.
4. Pour in the coconut milk and chicken broth, stirring to combine.
5. Return the chicken to the pressure cooker, cover with the sauce, and lock the lid. Set the pressure cooker to high for 8 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure.
7. Remove the chicken and slice it. While the chicken rests, sauté the zucchini noodles in a pan for 2-3 minutes until tender.
8. Serve the sliced chicken over zucchini noodles, spooning the creamy sauce over the top. Garnish with fresh parsley.

This Paleo Pressure Cooker Chicken Alfredo with Zucchini Noodles is a lighter, healthier take on a classic comfort food. The pressure cooker ensures the chicken remains moist and flavorful, while the coconut milk creates a creamy, dairy-free sauce. Paired with zucchini noodles, this dish satisfies your craving for a creamy pasta meal while keeping it Paleo-friendly. Perfect for a Sunday dinner that’s both indulgent and nutritious.

Paleo Pressure Cooker Beef and Broccoli Stir-Fry

This Paleo Pressure Cooker Beef and Broccoli Stir-Fry is a quick and delicious dinner that brings together tender beef and crisp broccoli in a savory, slightly sweet sauce. The pressure cooker makes cooking the beef quick and easy, while preserving its tenderness. With minimal prep time and big flavor, this stir-fry is a great option for a busy Sunday meal.

Ingredients

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tbsp coconut oil
• 2 cups broccoli florets
• 1/4 cup coconut aminos (Paleo-friendly soy sauce alternative)
• 2 tbsp arrowroot powder
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/4 cup beef broth
• Salt and pepper to taste

Instructions

1. Season the beef slices with salt and pepper.
2. Heat coconut oil in the pressure cooker on the sauté setting. Add the beef and brown it on both sides, about 3-4 minutes per side. Remove the beef and set it aside.
3. Add the garlic and ginger to the pressure cooker, sautéing for 1-2 minutes until fragrant.
4. Pour in the coconut aminos, beef broth, sesame oil, and arrowroot powder. Stir to combine and make sure the arrowroot powder dissolves.
5. Return the beef to the pressure cooker and add the broccoli florets on top. Secure the lid and set the pressure cooker to high for 3 minutes.
6. Once the cooking time is complete, release the pressure manually.
7. Stir everything together and adjust the seasoning if necessary. Serve immediately.

This Paleo Pressure Cooker Beef and Broccoli Stir-Fry is a perfect Sunday dinner when you’re craving a flavorful, satisfying meal that doesn’t take much time to prepare. The tender beef and crisp broccoli are enhanced by a savory, slightly sweet sauce that complements the natural flavors of the ingredients. With the help of the pressure cooker, this dish comes together in just a few minutes, making it a quick and easy weeknight or weekend favorite.

Paleo Pressure Cooker Turkey Chili

This Paleo Pressure Cooker Turkey Chili is a rich, hearty, and comforting dish that’s perfect for a chilly Sunday afternoon. Ground turkey is cooked with a variety of vegetables and spices, resulting in a flavorful chili that’s light yet satisfying. The pressure cooker helps meld the flavors together in record time, making this a quick and easy recipe for a cozy weekend meal.

Ingredients

• 1 lb ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 cup chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped (optional for garnish)

Instructions

1. Heat a small amount of olive oil in the pressure cooker on the sauté setting. Add the ground turkey and cook until browned, breaking it apart as it cooks.
2. Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
4. Add the diced tomatoes, tomato sauce, and chicken broth, stirring to combine.
5. Secure the lid and set the pressure cooker to high for 15 minutes.
6. Once the cooking time is up, release the pressure manually.
7. Stir the chili and adjust seasoning as needed. Serve hot, garnished with fresh cilantro if desired.

This Paleo Pressure Cooker Turkey Chili is an excellent choice for a flavorful and filling Sunday meal. It combines lean turkey with savory vegetables and bold spices, creating a chili that’s both comforting and light. The pressure cooker helps speed up the cooking process, allowing you to enjoy this rich, hearty dish in less time. Serve it with a side of avocado or fresh greens for a well-rounded, nourishing meal.

Paleo Pressure Cooker Chicken and Sweet Potato Stew

This Paleo Pressure Cooker Chicken and Sweet Potato Stew is a nourishing, hearty dish that’s perfect for a cozy Sunday meal. The pressure cooker helps develop rich flavors quickly while ensuring the chicken stays juicy and the sweet potatoes become perfectly tender. This stew is a great way to enjoy a flavorful, comforting meal that’s full of protein, vegetables, and healthy carbs, all in one pot.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Season the chicken thighs with salt, pepper, cumin, paprika, and turmeric.
2. Heat olive oil in the pressure cooker on the sauté setting. Brown the chicken thighs on both sides for about 4-5 minutes. Remove the chicken and set aside.
3. Add the onion and garlic to the cooker and sauté for 2-3 minutes until fragrant.
4. Add the cubed sweet potatoes, carrots, and chicken broth to the pressure cooker, stirring to combine.
5. Return the chicken thighs to the cooker, nestling them among the vegetables.
6. Secure the lid and set the pressure cooker to high for 15 minutes.
7. Once the cooking time is complete, release the pressure manually.
8. Shred the chicken using two forks and stir it back into the stew. Serve hot, garnished with fresh parsley.

This Paleo Pressure Cooker Chicken and Sweet Potato Stew is a hearty, comforting meal that’s easy to prepare and full of flavor. The tender chicken, creamy sweet potatoes, and savory broth make this dish perfect for a satisfying Sunday dinner. The spices add warmth and depth to the stew, while the pressure cooker ensures everything is cooked to perfection in a short amount of time. This dish is ideal for meal prepping as well, offering a nourishing option for the entire week.

Paleo Pressure Cooker Shrimp and Cauliflower Risotto

This Paleo Pressure Cooker Shrimp and Cauliflower Risotto is a delicious, creamy, and low-carb alternative to traditional risotto. By using cauliflower rice instead of arborio rice, this dish stays light and Paleo-friendly while maintaining the comforting texture of a risotto. The shrimp adds a delicate seafood flavor, and the pressure cooker ensures a quick and easy cooking process that locks in all the flavors.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 large head of cauliflower, riced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup full-fat coconut milk
• 2 tbsp ghee or olive oil
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat ghee or olive oil in the pressure cooker on the sauté setting. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Stir in the riced cauliflower and cook for an additional 2 minutes.
3. Pour in the chicken broth and coconut milk, stirring to combine.
4. Secure the lid and set the pressure cooker to high for 3 minutes.
5. Once the cooking time is up, release the pressure manually.
6. Stir in the shrimp, nutritional yeast, lemon juice, salt, and pepper. Secure the lid again and set the cooker to high for another 2 minutes.
7. Once the shrimp is cooked through, serve the risotto in bowls, garnished with fresh parsley.

This Paleo Pressure Cooker Shrimp and Cauliflower Risotto is a light yet creamy dish that’s perfect for a Sunday dinner. The cauliflower rice provides the comforting texture of risotto, while the shrimp brings a touch of elegance and flavor to the meal. The use of coconut milk and nutritional yeast adds a creamy, “cheesy” richness without dairy, making this dish a fantastic option for those following a Paleo diet. It’s quick, easy, and packed with flavor, making it a great weeknight or weekend meal.

Paleo Pressure Cooker Bison Chili

This Paleo Pressure Cooker Bison Chili is a flavorful and hearty dish, perfect for a filling Sunday meal. The lean bison is rich in protein and full of flavor, making it a great alternative to traditional ground beef. The pressure cooker allows the chili to develop deep flavors in a short amount of time, making it a perfect option for those craving a savory, spicy meal with minimal effort.

Ingredients

• 1 lb ground bison
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat a small amount of olive oil in the pressure cooker on the sauté setting. Add the ground bison and brown it for about 5-6 minutes, breaking it up as it cooks.
2. Add the chopped onion, bell pepper, and garlic to the cooker, and sauté for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and pepper.
4. Add the diced tomatoes, tomato sauce, and beef broth, stirring to combine.
5. Secure the lid and set the pressure cooker to high for 15 minutes.
6. Once the cooking time is up, release the pressure manually.
7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

This Paleo Pressure Cooker Bison Chili is the perfect dish for a cozy Sunday meal. The lean bison provides a rich, savory base, while the blend of spices gives it a kick of flavor. The pressure cooker helps develop deep, hearty flavors in a fraction of the time it would take to simmer on the stove. Whether served on its own or topped with avocado or fresh cilantro, this chili is sure to become a favorite in your Paleo meal rotation.

Paleo Pressure Cooker Beef Stew with Root Vegetables

This Paleo Pressure Cooker Beef Stew with Root Vegetables is a comforting and nourishing dish that is perfect for a chilly Sunday evening. The tender chunks of beef, paired with hearty root vegetables like carrots, parsnips, and turnips, make for a satisfying meal. The pressure cooker helps to infuse the stew with rich flavors, making it quick and easy to prepare without sacrificing taste.

Ingredients

• 2 lbs beef stew meat, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 2 turnips, peeled and chopped
• 1 cup mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat the olive oil in the pressure cooker on the sauté setting. Add the beef stew meat and brown it on all sides, about 5 minutes.
2. Add the chopped onion and garlic to the cooker and sauté for 2-3 minutes until softened.
3. Stir in the beef broth, carrots, parsnips, turnips, mushrooms, thyme, and bay leaf. Season with salt and pepper to taste.
4. Secure the lid and set the pressure cooker to high for 25 minutes.
5. Once the cooking time is complete, release the pressure manually.
6. Taste and adjust the seasoning if needed. Serve the stew hot, garnished with fresh parsley if desired.

This Paleo Pressure Cooker Beef Stew with Root Vegetables is the perfect dish for a comforting Sunday dinner. The rich flavors from the beef and root vegetables are melded together beautifully in the pressure cooker, creating a satisfying and hearty stew. The addition of thyme and bay leaves enhances the dish with earthy, aromatic notes. It’s a wholesome, nutrient-dense meal that can be enjoyed on its own or paired with a Paleo-friendly side.

Paleo Pressure Cooker Lemon Garlic Chicken Thighs

This Paleo Pressure Cooker Lemon Garlic Chicken Thighs recipe is a simple, zesty, and flavorful dish that’s perfect for a Sunday dinner. The lemon and garlic marinade infuse the chicken with a refreshing and aromatic taste, while the pressure cooker ensures the chicken thighs remain juicy and tender. The dish comes together in less than 30 minutes, making it a great option for a busy weekend.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 4 cloves garlic, minced
• Juice of 2 lemons
• Zest of 1 lemon
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. In a small bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.
2. Rub the lemon-garlic marinade onto the chicken thighs and let them marinate for 10-15 minutes.
3. Heat the olive oil in the pressure cooker on the sauté setting. Add the chicken thighs, skin-side down, and brown for 3-4 minutes.
4. Flip the chicken thighs and cook for another 2 minutes.
5. Add 1/2 cup of water to the pressure cooker and secure the lid. Set the cooker to high for 10 minutes.
6. Once the cooking time is up, release the pressure manually.
7. Serve the chicken thighs with your favorite Paleo side dishes.

This Paleo Pressure Cooker Lemon Garlic Chicken Thighs recipe is a quick and flavorful way to prepare chicken. The lemon and garlic create a zesty marinade that enhances the natural flavors of the chicken, while the pressure cooker ensures a tender and juicy result every time. It’s a versatile dish that pairs well with a variety of Paleo sides, from roasted vegetables to cauliflower rice. This recipe is perfect for a Sunday dinner that doesn’t require hours of cooking but delivers great taste.

Paleo Pressure Cooker Coconut Curry Chicken

This Paleo Pressure Cooker Coconut Curry Chicken is an aromatic, rich, and flavorful dish that’s ideal for a Sunday feast. The creamy coconut milk combined with curry spices creates a comforting sauce that coats the tender chicken beautifully. The pressure cooker helps to meld the flavors together quickly, resulting in a satisfying dish that feels indulgent without being heavy.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in the pressure cooker on the sauté setting. Add the chicken breasts and brown on both sides for 3-4 minutes. Remove the chicken and set it aside.
2. Add the chopped onion, garlic, and ginger to the pressure cooker. Sauté for 2-3 minutes until softened.
3. Stir in the curry powder, turmeric, salt, and pepper, and cook for 1 minute to toast the spices.
4. Pour in the coconut milk and chicken broth, stirring to combine.
5. Return the chicken breasts to the pressure cooker, submerging them in the sauce. Secure the lid and set the pressure cooker to high for 10 minutes.
6. Once the cooking time is complete, release the pressure manually.
7. Stir in the lime juice and taste for seasoning, adjusting as necessary. Serve the curry chicken with steamed vegetables or cauliflower rice, garnished with fresh cilantro.

This Paleo Pressure Cooker Coconut Curry Chicken is a deliciously creamy and aromatic dish that’s sure to become a family favorite. The coconut milk provides a velvety texture, while the curry powder and turmeric create a rich, flavorful base. The pressure cooker does the work of infusing the chicken with all the spices in just 10 minutes, making it a perfect dish for a busy Sunday. This dish pairs wonderfully with cauliflower rice or steamed veggies for a complete Paleo-friendly meal.

Note: More recipes are coming soon!