Instant Pot Chicken Cacciatore

This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker!

 

I am so excited to partner with my friends at Tuttorosso Tomatoes today to show you how to make an amazing dinner in your pressure cooker! This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!

Instant-Pot Chicken Cacciatore | Lexi's Clean Kitchen

Instant Pot Chicken Cacciatore

Preparation 10 minutes 2017-03-26T00:10:00+00:00 Cook Time 20 minutes 2017-03-26T00:20:00+00:00 Serves 6     adjust servings

Ingredients

  • 8 chicken legs and/or thighs
  • 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
  • 2 teaspoons freshly ground pepper, use more as necessary  for coating chicken and seasoning at the end
  • 2 tablespoons avocado oil or extra-virgin olive oil
  • 1 medium onion, sliced into thin strips
  • 3 carrots, minced
  • 1 red pepper, diced medium
  • 1/2 pound mushrooms, trimmed and sliced
  • 2 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon fresh basil, chopped
  • 1 bay leaf
  • 1 cup chicken broth
  • 14.5 oz can Tuttorosso diced tomatoes in juice
  • 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
  • 2 tablespoons freshly parsley, plus more to garnish
  • 1 teaspoon fresh thyme
  • 1/4 cup balsamic vinegar

Instructions

  1. Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
  2. Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
  3. Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
  4. Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.

Recipe Notes

* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.

This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!

Instant Pot Pho

I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho broth is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.

Instant Pot Pho

Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!

Instant Pot Pho

I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!

Instant Pot Pho

Instant Pot Pho

Preparation 10 min 2017-03-26T00:10:00+00:00 Cook Time 1 hour and 15 minutes 2017-03-26T00:00:00+00:00 Serves 6     adjust servings
Instant Pot Pho

Ingredients

Bone Broth

Add-ins

  • 1/2 teaspoon fish sauce
  • 1 cup bean sprouts
  • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
  • 1 lime, cut into wedges
  • 2 scallions, sliced thinly
  • 1 box of rice noodles, par-cooked based on package instructions
  • 1 bunch Basil
  • 1 bunch Cilantro
  • 1 teaspoon Sriracha

Instructions

1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.

7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!

 

Recipe Notes

  • * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
  • When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
 
  • * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, anyone who buys their first box with code "LexiCleanKitchen" will get $10 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
 
  • *Make it in your slow cooker!
  • Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!

Instant Pot Pho

 Do you love your pressure cooker?

Paleo Veggie Mushroom Burgers

These Meatless Mushroom Burgers are flavorful, savory, hearty and simple to prepare! They are a great way to add more veggies into your weekly routine without compromising flavor. The best part? These don’t have ANY beans or grains, a meatless burger WIN in my book!

Meatless Mushroom Burgers

 

Meatless Mushroom Burgers

We have a new series over here on LCK! Meatless Monday! We’re working on incorporating more plant-based meals into our diet, and honestly, it’s been a challenge to find good recipes that aren’t filled with grains and legumes! SO, we set out to do just that! To make some awesome plant based recipes free of those ingredients that can often cause inflammation.

 

Meatless Mushroom Burgers

We worked hard getting the flavor and texture of these just right, and I know you are going to love them as much as we do!

Meatless Mushroom Burgers

Preparation 0:10 2017-03-26T00:10:00+00:00 Cook Time 0:40 2017-03-26T00:40:00+00:00 Serves 6     adjust servings
Paleo Mushroom Veggie Burger

Ingredients

Toppings

  • Tomato, sliced 1/4 inch thick
  • Red onion, sliced thinly
  • Pickles
  • Mustard
  • Ketchup

Instructions

1.Pre-heat oven to 400 °F.
2. In a medium skillet over high heat, cook mushrooms and onions until caramelized. About 8-10 minutes.
3. Place sweet potato on a sheet-tray lined with parchment paper. Toss in a teaspoon of olive oil, one teaspoon sea salt, and one teaspoon pepper. Roast for 15-20 minutes, or until fork tender.
4. In a food processor add mushrooms, onions, 1 cup of the cooked sweet potato, walnuts, spices, almond flour, egg and chia seeds. Blend until well combined.
5. Line a sheet tray with parchment paper and bring the oven temperature down to 350 °F.
6. Shape the sweet potato and mushroom mixture into 6 one-inch patties.
7. Bake for 30 minutes or until the patties are firm to touch. Let cool for 5 minutes and serve warm with toppings of choice!

 

What is your favorite meatless recipe to make?

Lexi’s Weekly Dinner Plan Week 13

Happy Sunday! The Oscar’s are on tonight! Are you watching? You can make some of my appetizers, set some aside, and then have them for lunch throughout the week!

Let’s get prepping for the week ahead! Here is this week’s meal plan, filled with one of my favorites, my 30-minute taco soup, an easy salmon dish and stuffed peppers, pizza style- to name a few! This week will warm you up and leave you feeling fabulous!

If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!

Lexi's Weekly Meal Plan Week 13

Monday: 30-Minute Taco Soup (Whole30 if you omit the cheese)

Tuesday: Roasted Garlic Chicken and Veggie Primavera (Whole30 if you omit the cheese)

Wednesday: Herb Butter Salmon with Blistered Tomatoes and Green Beans (Whole30 compliant)

Thursday: Slow Cooker Short Rib Stew (Whole30 compliant)

Friday: Leftovers

Saturday: Out

Sunday: Pizza Stuffed Peppers (Leave out the mozzarella cheese for Whole30 compliant)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Pad Thai on page 214 or the Balsamic Braised Short Ribs on page 204!

Looking for a great 30 minute lunch idea? This dairy-free, paleo-friendly, and nut-free Roasted Chicken Buddha Bowl is loaded with roasted veggies and topped with a spicy mango sauce you will want to put on everything!

Switch up your side dish this week! This Spiced Cauliflower is loved by so many!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

Sweet Potato Tuna Melts

These Sweet Potato Tuna Melts are a delicious and protein packed lunch! Eat them right away or pack they away for an on-the-go meal. I love how customizable they are. Top with avocado, tomatoes, onions, or any vegetables or herbs you have on hand!

Sweet Potato Tuna Melts

Sweet Potato Tuna Melts

I am so excited to partner with my friends at Genova Seafood to bring you today’s recipe! Simple toss all of the tuna salad ingredients in a bowl, place on top of roasted sweet potato buns, top with your favorite toppings, and devour!

Sweet Potato Tuna Melts

This sweet potato tuna bar is such a great idea for game-day entertaining or as a way for your kiddos to have some fun in the kitchen building their own sandwiches!

Sweet Potato Tuna Melts

 

Sweet Potato Tuna Melts

Want to know something cool?  Genova has started a program called Digital Traceability and it’s pretty awesome. Genova customers simply enter the 10- to 15-digit number located on the bottom of their Yellowfin and Albacore tuna to receive answers to six specific questions:

  1. What is My Tuna? Visitors are given an initial description of their tuna or other seafood species.

  2. Where Was My Tuna Caught? These results include a world map showing the Food and Agriculture Organization (FAO) Area where the tuna or other seafood was caught, and a link to a species-specific stock status report from the International Seafood Sustainability Foundation (ISSF)

  3. What Fishing Method Was Used? This section includes both the fishing method and vessel size.

  4. What Fishing Vessel Caught My Tuna? This information includes fishing vessel name, nation of registry and fishing trip start and end dates.

  5. Where was My Tuna Processed and Canned? The can code indicates where the seafood was processed and canned, which may not necessarily be where it was caught. The processing method is subject to Genova’s strict compliance requirements andstringent Business Ethics and Labor Code of Conduct.

  6. How Does Genova Support Sustainability?

I love working with companies who are doing their part to show us where our food is coming from!

This post is sponsored by Genova Seafood. All opinions are always my own!

What is your favorite way to eat tuna?

30-Minute Loaded Taco Skillet

This 30-Minute Loaded Taco Skillet is loaded with veggies, lean protein, and so much flavor! All you need is 30 minutes and one skillet to prepare this low carb, healthy meal that everybody will devour!

30-Minute Loaded Taco Skillet

This month my blogging ladies and I are showing you recipes to make using only ONE SKILLET. Yes, that’s right! Easy, light on the clean up, and delicious.

30-Minute Loaded Taco Skillet

Taylor made you a Mexican Sweet Potato Rice Bake

This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten free, 8 ingredient dinner for busy weeknights that is only 330 calories.

Gina made you a Turkey Skillet Mac and Cheese

This one-pot turkey skillet mac and cheese is like a grownup version of hamburger helper and a much healthier option than that boxed stuff. Filled with spinach, peppers, real cheddar cheese, on the table in just 30 minutes and easily made gluten-free too!

Brittany made you a Zucchini Noodle Shrimp Lo Mein

Dinner is done in less than 20 minutes with this quick and easy zucchini noodle lo mein. It’s loaded with shrimp and veggies for a low-carb protein packed meal that’s perfect for busy weeknights. Paleo and gluten-free.

Lindsay made you a Mediterranean Marinated Balsamic Pork Loin Skillet

This Mediterranean Marinated Balsamic Pork Loin Skillet with vegetables makes for an easy one pan meal! Healthy, Balanced, Paleo and ready 45 minutes. Feed your family with this Flavorful Mediterranean pork dish in a tangy balsamic sauce.

As for me, I made you a 30-Minute Loaded Taco Skillet! We can’t stop devouring this meal.

30-Minute Loaded Taco Skillet

This skillet is… Flavorful and veggie Packed. It’s perfect for a weeknight meal or to make and package up in containers for lunches!

30-Minute Loaded Taco Skillet

30-Minute Loaded Taco Skillet

1 review

30-Minute Loaded Taco Skillet

Preparation 0:10 2017-03-26T00:10:00+00:00 Cook Time 0:20 2017-03-26T00:20:00+00:00 Serves 4     adjust servings
30-Minute Loaded Taco Skillet

Ingredients

Instructions

  1. In a skillet over medium heat, heat oil and add in garlic.
  2. Add in zucchini, peppers, carrots, and onion and let cook for 3-5 minutes, until veggies begin to soften.
  3. Add in turkey and coat with chili powder, paprika, garlic, salt, and pepper. Cook until turkey is brown and no pink remains.
  4. Add in tomatoes, green chiles, and black beans and mix to combine.  Reduce heat to a simmer for 5 minutes. Add in spinach and mix until wilted.
  5. If adding cheddar cheese, sprinkle over the top and cover the skillet until cheese melts.
  6. Serve hot with chopped scallions over rice or cauliflower rice, or with tortilla chips!