You all know how much I love my instant pot, right? It’s a pressure cooker, slow cooker, yogurt maker, rice cooker, sauté-er, steamer, and warmer. It really is an amazing kitchen tool, and NOW there’s an incredible AIP cookbook specifically for the Instant Pot! Yahoo! I feel honoured to be a part of this cookbook and I am blown away by the quality of the recipes, pictures, presentation, everything, it’s just so well put together!
If you’re on AIP, the instant pot is not a necessity, BUT it sure makes life a whole lot easier. I can throw a whole chicken in there and it will be ready in 30 minutes, a roast in 35 minutes, fish, 5 minutes! I also don’t have to wait two whole days for bone broth, since it’s ready in four hours with the Instant Pot. I don’t even have to be home when it’s done cooking because it holds food warm for up to ten hours after it’s ready. With three young children, and being on AIP myself, the Instant Pot has been HUGE for my sanity. I can have a healthy meal ready for the fam and I don’t have to slave all day at it!
I bought the Instant Pot shortly after I decided to start AIP and I really don’t know if I would have made it this far without it. However, I remember it took some research and experimenting to know exactly what and how to cook with it. This would have been an extremely helpful resource! I’m so proud to be a part of this cookbook because I know it is going to help so many of you who are transitioning, and who are already on, the autoimmune protocol. But hey, even if you’re not following AIP, this cookbook will make life a whole lot tastier!
So what’s this cookbook all about you ask?
Well it contains over 140 recipes that were written specifically for the Instant Pot by 37 of the best AIP bloggers, including yours truly! You’re going to find a wide variety of recipes: broths, sauces, condiments, vegetables, poultry, meat, offal, desserts, and more. The recipes are simple and filled with flavour (LOVE it!), and over half the recipes can be modified for Low-FODMAP, GAPS/SCD, and Coconut-Free Diets! Woohoo!
Dr. Sarah Ballantyne, Ph.D, aka The Paleo Mom and New York Times bestselling author of The Paleo Approach, had this to say about the cookbook! “The Paleo AIP Instant Pot Cookbook brings delicious, hassle-free, one-pot, healthy, 100% AIP recipes to your table, making healing from autoimmune disease as easy as pressing a button!”
Here’s a little sneak into a few of the recipes that I contributed that are exclusive to this cookbook: Mini Banana Cream Pies and Mini Pumpkin Pies. These little pies took me quite a few tries before I got them juuuust right! They’re the perfect size for an AIP treat and they aren’t crazy sweet, so no worries about crazy blood sugar spikes!
In order to see the pie recipes, you need to purchase the cookbook. But today, to give you a feel for how great the recipes really are, I get to feature a recipe for Bacon Orange Cherry Jam! This recipe was written by Jen Eccleston of My Big Fat Grain Free Life. Doesn’t it sound amazing? This would taste so great on one of my AIP biscuits!
The Paleo AIP Instant Pot Cookbook!
- 1 pound bacon, diced
- 1 red onion, coarsely chopped
- 1 clove garlic, chopped
- 5 cups frozen cherries or fresh pitted cherries
- 1 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1 teaspoon orange zest
- 1/3 cup orange juice
- Press the sauté button on the Instant Pot®. When hot, add bacon and stir occasionally to crisp evenly. Once crisp, remove to paper towel-lined plate and set aside. Remove all but about 2 tablespoons of the bacon grease and discard or set aside for later use.
- Add onion and sauté until so . Add garlic and stir until fragrant, about
- 30 seconds. Add the cooked bacon, cherries, applesauce, maple syrup, orange zest, and orange juice. Stir well. Cancel the sauté function.
- Close and lock the lid. Press manual for high pressure. Set cooking time to 6 minutes. Once the time is up, quick release the pressure (using the instructions on page 7).
- Press the sauté button again and allow mixture to boil, stirring frequently to prevent burning. Reduce the liquid until thickened to a little less than 4 cups. Cancel the sauté function.
- Allow mixture to cool slightly, then use an immersion blender or high-speed blender to purée mixture until puréed but still chunky.
- Spoon into clean glass jars and allow to cool completely. Once cooled, cap the jars and refrigerate. Will keep at least one week refrigerated.
Enter the GIVEAWAY!
To celebrate the launch of this community cookbook we are giving away 10 copies!!! To enter: go to the purchase page, and answer the question in the Rafflecopter box. The giveaway is open to anyone in the world (this always makes me happy!) The winners will be chosen randomly on October 8th, 2016. If you don’t want to wait until then, you can always buy it now for only $17.95!
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