Instant Pot 30-minute Paleo dinner–start to finish! Yes, that’s right!
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Ooohhhh, friends! You know how we talked about the Instant Pot the other day in My Instant Pot Review? Well, the story keeps getting better! As promised, I’m going to share my Instant Pot adventures with you, and the first thing I’m sharing is a 30-minute meal I whipped up!
The other night was a crazy busy night, because I left work late, I wanted to workout, and I didn’t have anything planned for dinner. I decided to workout at the Orangetheory Fitness 6:30 p.m. class, and didn’t have time to worry about dinner before I left the house. An hour later, I called Russ to see if he was home–he was–and he asked the question, “What’s for dinner?” I told him I’d whip up something in the Instant Pot.
He sorta moaned and pointed out it was already 7:30. I assured him I’d have something fixed ASAP!
What am I going to fix?
On the way home my brain was working overtime to figure out something to make for dinner. I knew I had some organic chicken legs in the fridge, and I figured they wouldn’t take too long in the Instant Pot. When I got home, I quickly searched Pinterest to find out how long it takes to cook chicken legs in the Instant Pot–10 minutes. I can definitely handle this!
How I fixed the organic chicken legs.
I turned the Instant Pot on sauté to warm it up, because a few articles I have read say this cuts down on the time it takes to heat up. Since I didn’t really have a plan, I used the marinade ingredients from Marinated Paleo Pot Roast, with a few minor changes.
After mixing the marinade, I poured it into the Instant Pot and added the chicken legs. Lid on, steam valve closed, and manual cook time set to 10 minutes–voilà!
While the legs cooked, I warmed up leftover steamed broccoli and cauliflower, then tossed a quick salad. For the salad, I used organic spring mix lettuce and fresh garden tomatoes, then tossed it with Tessamae Balsamic Vinaigrette dressing. Tessamae is seriously the only salad dressing I buy–low carb, low sugar, and Whole30 approved!
After the chicken cooked for 10 minutes in the Instant Pot, I let it sit for about 5-7 minutes. In the meantime, I turned on the oven broiler so I could lightly brown the chicken legs.
Once my 5-7 minutes were up, I released the steam valve, put the legs on a foil lined cookie sheet, and browned them for two minutes under the broiler. Last, I put them in a dish and poured the sauce on top.
A delicious healthy meal in 30 minutes.
We were eating a delicious healthy meal within about 30 minutes. My husband was floored at how quick and delicious our dinner turned out. He generally let’s me know his thoughts on a new dish in one of three ways: please don’t make this again, it’s ok, and this is good–of course the latter is the answer I prefer. These 30-minute chicken legs were “good!” Success!
Let me know of any great recipes or tips you have for the Instant Pot! XOXO
- 6 - 8 chicken legs
- ¼ cup chicken broth
- 2 T. honey
- ½ cup coconut aminos
- 2 T. coconut sugar
- 2 T. red wine vinegar
- 1 clove garlic, minced
- Turn Instant Pot on sauté mode to begin heating process.
- Mix all ingredients except chicken.
- Pour about ¼ cup of mixture into Instant Pot and let it sizzle, then slowly add the rest.
- Add chicken legs.
- Place lid on top with steam valve closed.
- Cook in manual mode for 10 minutes.
- After 10 minutes of cook time, leave steam valve closed and let sit for 5-7 minutes.
- While chicken is sitting, turn oven broiler on high making sure oven rack is near the top of the oven.
- After 5-7 minutes, open steam valve on Instant Pot.
- Place chicken legs on foil-lined cooking sheet, leaving liquid in Instant Pot.
- Broil chicken legs for 2 minutes.
- Place chicken legs in dish and pour liquid from Instant Pot on top and serve.