InstantPot Chicken Green Chili

It’s fall, y’all! Okay, it’s actually 80 degrees today but next week the high is in the mid-40s with snow forecasted but if that ain’t Colorado for ya, I don’t know what is. Few things kick off the season better than Broncos football, cool evenings, and green chili. This is a meal I grew up with and is a family tradition to make in mass amounts at the end of each farmer’s market season. You could say that green chili is part of my family’s legacy (#toofar?) so I take it really seriously so when the craving struck, I knew I needed an easy and quick way to make it. Hello, InstantPot! I just threw everything in, set it to cook, then ate approximately one million Siete chips while I waited. You can watch the step-by-step recipe on my “Recipes” highlight on Instagram or save this for later. Either way, you’ll love it!

I should warn you of two things though:

  1. This is spicy. Heat runs through my blood, I cannot help it. If you want to mitigate the heat, use a mild green chili sauce and plain diced tomatoes.

  2. This feeds enough to cover your entire church potluck (remember those?) and then some so plan on having it for leftovers!


Okay, let’s get to the recipe!

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InstantPot Chicken Green Chili

Ingredients
1/2 white onion, diced
4 garlic cloves, minced
1 T ghee
12 oz chicken bone broth (I used Bonafide Provisions)
28 oz can of fire roasted tomatoes
16 oz jar of green chili sauce (I use 505 Southwestern)
1 can of coconut milk
1.5 - 2 lb chicken breasts
2 T arrowroot starch
2 T filtered water
1/2 tsp sea salt
2 tsp cumin
1 tsp paprika

Set InstantPot on low saute and cook onion and garlic in ghee until fragrant. Add in broth, tomatoes, green chili sauce, coconut milk, and chicken. Seal vent and set on high pressure for 12 minutes. Once it’s through the cycle, quick release pressure, remove chicken and shred, setting InstantPot to “Keep Warm”. In small bowl, whisk arrowroot starch and water to form a slurry. Add chicken back into the InstantPot along with arrowroot starch and spices and stir to combine. Allow to sit until slightly thickened and then serve!


I hope you enjoy! If you make it, tag me on Instagram! I’d love to see!

xo,

Cam


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InstantPot Paleo Teriyaki Chicken

I finally did it.

I bought an InstantPot. Because #Costco. I went in for tuna, avocados, and sparkling water and I was done for when I saw the newest InstantPot model and Costco exclusive, Nova Plus. It's been on my wishlist for over a year so I finally did it!

And yes, I'm obsessed and wondering what I ever did without it. 

I was nervous about the learning curve but with lots (and lots!) of Googling, I figured it out and made this incredible teriyaki chicken! It was perfectly sticky, richly flavored, and flawlessly cooked. Even better, it came together pretty darn quickly considering this recipe used to take me 5 hours of slow cooking and approximately 7,384 dishes.

Now that I can cook this in less than 30 minutes, it will definitely be a meal plan staple!

This teriyaki chicken uses coconut aminos in place of soy sauce for a healthier option. You can find coconut aminos in the asian-section of most grocery stores or at Trader Joe's or online at Thrive Market. I use the Big Tree Farms brand at Costco (again, I love Costco) because it saves me SO much money. This recipe also uses a tablespoon of honey but if you're doing Whole30, you can easily omit it with no problem.

So let's stop gabbing about my love affair with Costco and get to the recipe!

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InstantPot Paleo Teriyaki Chicken

Ingredients
3/4 c coconut aminos
3 T rice vinegar
1 T honey, omit for Whole30
4 cloves of garlic, minced
1/2 tsp fish sauce
1/2 tsp dried, ground ginger
1/4 tsp ground red pepper
1/4 tsp sea salt
1.5-2 lb chicken breasts, trimmed
1 T water
1 T arrowroot starch, can sub tapioca starch if needed

In small bowl, whisk coconut aminos, vinegar, honey (if using), garlic, fish sauce, and seasonings. Place chicken in the InstantPot and pour teriyaki sauce over, stirring to evenly coat the chicken. Close and secure the lid, ensure vent is set to "sealing", and cook on high pressure for 8 minutes. Quick release pressure then remove chicken and shred. In small bowl or cup, whisk water and arrowroot starch until a slurry is made. Set InstantPot to "saute" and pour in slurry then heat until thick, stirring often. Add shredded chicken back into the thickened sauce and stir to coat. Serve with cauliflower rice and broccoli.


If you make this in your kitchen, please share with me by tagging me on social media (@_lemonandfig on IG!) or sending me a message! Happy InstantPotting!

xo,

Cam


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Crispy Buffalo Chicken (Paleo + Whole30)

I have a confession.

I used to hate all things buffalo sauce. Gasp! I know, call me crazy but I just didn't like the taste of it one bit! It wasn't until I started experimenting with it again that I realize it was the stringy, melted, plastic tasting cheese in most buffalo dips that turned me off! Ever since that life-changing lightbulb went off, I've been digging spicy buffalo chicken in all forms!

My latest obsession?

Crispy buffalo chicken. 
Gluten free, dairy free, grain free, and nut free crispy buffalo chicken to be exact.

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I know you're probably thinking to yourself "so what is it coated in?". 

Cassava flour!

Cassava flour is made from the whole food form of yuca root (minus the peel!), which is a staple for many countries. It has a really neutral taste and the texture is virtually identical to wheat flour meaning you can often use it one-for-one in your old favorite recipes! You can buy it online, on Amazon, or at most health food stores.

You'll be seeing lots of new recipes using cassava flour so go ahead and stock up now! You can thank me later.

As for today, here's one of my favorite recipes I've ever made with cassava flour! I tried to perfect this recipe with nut-based flours but it would always get mushy or easily burn. When I made the switch to cassava flour, it was totally seamless and this chicken is now one of our weeknight faves! You can use the whole chicken breast or make kid-friendly tenders or nuggets! Either way, you'll love the taste of this home cooked buffalo chicken.

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Paleo Crispy Buffalo Chicken (Gluten, Dairy, + Nut Free!)

Ingredients
3/4 c cassava flour
1 tsp garlic powder
1/2 tsp sea salt
1/2 c hot sauce
1/4 cup ghee, melted
1 pastured egg
1.5-2 lb chicken breasts, trimmed
Coconut oil for frying

Preheat the oven to 425 degrees. In a medium mixing bowl, combine melted ghee and hot sauce, allow to cool, then whisk in the egg. It will become thick; that's okay! Set aside. On a large plate, whisk flour, garlic, and sea salt until well combined. Place chicken breasts in the buffalo sauce and stir so the chicken is fully covered. Remove the chicken from the buffalo sauce and dredge in the flour mixture and set aside. When you're done dredging the chicken, heat a large cast iron skillet over medium-high heat and place about 1/4 c coconut oil in there to melt. Once the skillet is HOT, fry the chicken on both sides until slightly crispy but be careful not to overcook. We just want to get the outside crispy. Place chicken on a roasting pan or cookie sheet with a cooling rack and bake at 425 for 15-17 minutes or until the chicken is cooked through. Serve with dairy-free ranch, greens, and a roasted sweet potato!


If you make this, show me on Instagram or Facebook! I love to see how these recipes come to life for you and your family. 

Watch the blog for more recipes using cassava flour! Next up: CARROT CAKE. Oh yes! 

xo,

Cam


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