23 Delicious Whole30 Instant Pot Recipes Healthy

Kickstart your journey to healthier eating without sacrificing flavor or time with our roundup of 23 Delicious Whole30 Instant Pot Recipes. Perfect for busy home cooks across North America, these dishes promise quick, nutritious, and mouthwatering meals that align with your Whole30 goals. From cozy comfort foods to vibrant, seasonal delights, there’s something here to satisfy every craving. Dive in and discover your next favorite meal!

Instant Pot Whole30 Beef Stew

Kickstart your culinary journey with this Instant Pot Whole30 Beef Stew, a dish that marries convenience with the richness of slow-cooked flavors, all while adhering to Whole30 guidelines. Perfect for a cozy dinner, this stew is a testament to how wholesome ingredients can create a deeply satisfying meal.

Ingredients

• Beef chuck – 2 lbs, cubed
• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrots – 2, sliced
• Celery – 2 stalks, sliced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 4 cups
• Bay leaves – 2
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the beef cubes and brown on all sides, about 5 minutes total. Tip: Do not overcrowd the pot to ensure even browning.
3. Remove the beef and set aside. Add the onion, carrots, and celery to the pot, sautéing for 3 minutes until softened.
4. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
5. Return the beef to the pot, add the beef broth, bay leaves, salt, and pepper, stirring to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes. Tip: Natural release for 10 minutes for tender meat.
7. Carefully quick release any remaining pressure, then remove the bay leaves before serving. Tip: For a thicker stew, let it sit on ‘Sauté’ mode uncovered for 5 minutes.

Hearty and robust, this stew boasts tender beef and vegetables in a savory broth, making it a comforting meal on its own or served over cauliflower mash for an extra touch of wholesomeness.

Whole30 Instant Pot Chicken Curry

Vibrant and bursting with flavor, this Whole30 Instant Pot Chicken Curry is a testament to how simple ingredients can transform into a deeply satisfying meal. Perfect for those seeking a wholesome yet indulgent dish, it promises a delightful blend of spices and tender chicken, all achieved with minimal effort.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Salt – 1 tsp
• Water – 1/2 cup

Instructions

1. Turn the Instant Pot to the sauté function and wait until it displays ‘Hot’.
2. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant, stirring constantly to prevent burning.
3. Place the chicken thighs in the pot, seasoning with salt, and brown each side for 2 minutes for enhanced flavor.
4. Sprinkle the curry powder over the chicken, stirring to coat evenly, then pour in the water to deglaze the pot, scraping up any browned bits.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully switch the valve to ‘Venting’ for any remaining steam.
7. Open the lid, stir in the coconut milk, and let the curry sit for 5 minutes to thicken slightly.

Aromatic and richly colored, this curry boasts a creamy texture with layers of spice that meld beautifully. Serve it over cauliflower rice for a complete Whole30 meal, or garnish with fresh cilantro for a pop of color and freshness.

Instant Pot Whole30 Pork Carnitas

Savory and succulent, these Instant Pot Whole30 Pork Carnitas are a testament to the magic of pressure cooking, transforming simple ingredients into a dish with depth and complexity. Perfect for a weeknight dinner or a festive gathering, they promise a melt-in-your-mouth experience with minimal effort.

Ingredients

• Pork shoulder – 3 lbs
• Orange juice – ½ cup
• Lime juice – ¼ cup
• Cumin – 1 tbsp
• Salt – 1 tsp
• Avocado oil – 1 tbsp

Instructions

1. Cut the pork shoulder into 2-inch cubes, ensuring even cooking.
2. In the Instant Pot, heat avocado oil on the ‘Sauté’ setting until shimmering, about 2 minutes.
3. Add pork cubes in a single layer, working in batches if necessary, and sear until golden brown on all sides, about 3 minutes per batch. Tip: Do not overcrowd the pot to ensure proper searing.
4. Return all pork to the pot, add orange juice, lime juice, cumin, and salt, stirring to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 45 minutes. Tip: Natural release for 15 minutes ensures the pork is tender and juicy.
6. After releasing any remaining pressure, remove the lid and shred the pork using two forks. Tip: For crispy edges, broil the shredded pork on a baking sheet for 5 minutes.

Melt-in-your-mouth tender with a hint of citrus and spice, these carnitas are versatile enough to star in tacos, salads, or atop a bowl of cilantro lime rice. The crispy bits add a delightful contrast to the succulent meat, making every bite a celebration of texture and flavor.

Whole30 Instant Pot Turkey Chili

Hearty and wholesome, this Whole30 Instant Pot Turkey Chili is a symphony of flavors, perfectly blending the richness of ground turkey with the warmth of spices, all coming together in a dish that’s as nutritious as it is delicious. Ideal for a cozy dinner or meal prep, it promises satisfaction with every spoonful.

Ingredients

• Ground turkey – 1 lb
• Chicken broth – 1 cup
• Tomato paste – 2 tbsp
• Chili powder – 1 tbsp
• Cumin – 1 tsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
2. Add the chicken broth to deglaze the pot, scraping up any browned bits from the bottom for extra flavor.
3. Stir in the tomato paste, chili powder, cumin, garlic powder, onion powder, and salt until well combined.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the lid and give the chili a good stir to blend all the flavors together.

Brimming with depth, this chili boasts a tender texture and a robust flavor profile that’s both comforting and invigorating. Serve it topped with avocado slices or over a bed of cauliflower rice for a complete meal that delights the senses.

Instant Pot Whole30 Shrimp Scampi

Gracefully blending convenience with gourmet flair, this Instant Pot Whole30 Shrimp Scampi transforms simple ingredients into a dish that’s both luxurious and effortlessly wholesome. Perfect for those seeking a quick yet sophisticated meal, it’s a testament to how modern cooking tools can elevate traditional flavors.

Ingredients

• Shrimp – 1 lb
• Ghee – 2 tbsp
• Garlic – 3 cloves, minced
• Lemon juice – 2 tbsp
• Chicken broth – ½ cup
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and melt the ghee.
2. Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
3. Pour in the chicken broth and lemon juice, stirring to combine.
4. Add the shrimp, salt, and red pepper flakes, ensuring the shrimp are evenly distributed.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 1 minute.
6. Quick release the pressure immediately after cooking to prevent overcooking the shrimp.
7. Garnish with chopped parsley before serving.

Here, the shrimp emerge perfectly tender, bathed in a bright, garlicky sauce that’s rich yet light. Serve it over zucchini noodles for a complete Whole30 meal that doesn’t skimp on flavor or elegance.

Whole30 Instant Pot Beef and Broccoli

Marvel at the simplicity and depth of flavor in this Whole30 Instant Pot Beef and Broccoli, a dish that effortlessly combines the richness of beef with the crisp freshness of broccoli, all brought together in a fraction of the time it traditionally takes.

Ingredients

• Beef strips – 1.5 lbs
• Broccoli florets – 3 cups
• Coconut aminos – ½ cup
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Avocado oil – 2 tbsp
• Water – ½ cup

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the avocado oil for 2 minutes until shimmering.
2. Add the beef strips to the pot, searing for 3 minutes on each side until browned. Tip: Avoid overcrowding the pot to ensure even browning.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Pour in the coconut aminos and water, scraping the bottom of the pot to deglaze.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’. Tip: Cover the valve with a towel to prevent splattering.
7. Open the lid, add the broccoli florets, and stir to combine. Tip: For crisp-tender broccoli, let it sit in the residual heat for 5 minutes without additional cooking.
8. Serve hot, garnishing with sesame seeds if desired.

Perfectly tender beef mingles with vibrant, slightly crisp broccoli in a sauce that’s both savory and subtly sweet. For an extra touch of elegance, serve over a bed of cauliflower rice or alongside a crisp, green salad.

Instant Pot Whole30 Chicken Soup

Just as the seasons shift, so do our cravings for comforting, nourishing meals that don’t compromise on flavor or our health goals. This Instant Pot Whole30 Chicken Soup is a testament to simplicity meeting sophistication, offering a bowlful of warmth with minimal effort and maximum taste.

Ingredients

• Chicken breasts – 1.5 lbs
• Carrots – 2 cups, sliced
• Celery – 1 cup, chopped
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Add the minced garlic, sautéing for 30 seconds until fragrant, being careful not to burn it.
3. Place the chicken breasts in the pot, seasoning with salt and black pepper, and sear for 3 minutes on each side until lightly browned.
4. Add the sliced carrots and chopped celery, stirring to combine with the chicken and garlic.
5. Pour in the chicken broth, ensuring all ingredients are submerged, then secure the lid.
6. Set the Instant Pot to ‘Manual’ mode on high pressure for 15 minutes, allowing a natural release for 10 minutes before quick releasing any remaining pressure.
7. Once the pressure is fully released, carefully remove the lid and shred the chicken directly in the pot using two forks.
8. Give the soup a final stir, adjusting the seasoning if necessary, and serve hot.

Garnished with fresh herbs or a squeeze of lemon, this soup boasts a rich, savory broth with tender chicken and crisp-tender vegetables. Perfect for a cozy night in or as a nourishing lunch, it’s a dish that delights with every spoonful.

Whole30 Instant Pot Lamb Shanks

Mastering the art of cooking lamb shanks in the Instant Pot brings a luxurious yet approachable dish to your Whole30 table, blending rich flavors with effortless preparation.

Ingredients

• Lamb shanks – 4
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Chicken broth – 1 cup
• Rosemary – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes until shimmering.
2. Season the lamb shanks with salt and black pepper, then sear in the Instant Pot for 3 minutes per side until golden brown.
3. Add the minced garlic and sauté for 1 minute until fragrant, ensuring it doesn’t burn.
4. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
5. Sprinkle the chopped rosemary over the lamb shanks, then secure the lid and set the Instant Pot to ‘Manual’ for 45 minutes at high pressure.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
7. Remove the lamb shanks from the Instant Pot and let them rest for 5 minutes before serving to allow the juices to redistribute.

Unbelievably tender, these lamb shanks fall off the bone with a depth of flavor that’s both rustic and refined. Serve them over a bed of cauliflower mash for a complete Whole30 meal that’s as nourishing as it is decadent.

Instant Pot Whole30 Spaghetti Squash

Harnessing the simplicity of seasonal produce, this Instant Pot Whole30 Spaghetti Squash transforms into tender, noodle-like strands with minimal effort, offering a guilt-free base for your favorite toppings.

Ingredients

• Spaghetti squash – 1 medium
• Water – 1 cup
• Salt – ½ tsp

Instructions

1. Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them.
2. Pour the water into the Instant Pot. Place the trivet inside and arrange the squash halves cut-side down on the trivet.
3. Secure the lid and set the valve to sealing. Cook on high pressure for 7 minutes. Tip: For larger squash, increase cooking time by 2-3 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
5. Carefully remove the squash halves from the Instant Pot. Use a fork to scrape the flesh into strands. Tip: For extra flavor, drizzle with olive oil or toss with your favorite Whole30-compliant sauce.
6. Season with salt and serve immediately. Tip: Leftover spaghetti squash can be stored in an airtight container in the refrigerator for up to 3 days.

Delightfully versatile, the spaghetti squash boasts a mildly sweet flavor and al dente texture, perfect as a low-carb substitute for pasta. Try topping it with a robust marinara or a light pesto for a satisfying meal that doesn’t compromise on taste or health.

Whole30 Instant Pot Salmon with Vegetables

Amidst the hustle of modern life, finding a dish that’s both nourishing and effortless to prepare is a rare delight. This Whole30 Instant Pot Salmon with Vegetables marries the richness of wild-caught salmon with the crispness of seasonal vegetables, offering a meal that’s as wholesome as it is elegant.

Ingredients

• Salmon fillets – 2 (6 oz each)
• Broccoli florets – 2 cups
• Carrots – 1 cup, sliced
• Olive oil – 1 tbsp
• Lemon juice – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil for 1 minute.
2. Season salmon fillets with garlic powder and salt, then place them in the pot. Sear for 2 minutes on each side until lightly golden. Tip: Avoid moving the salmon too much to ensure a perfect sear.
3. Remove salmon and set aside. Add water to the pot, then place a steamer basket inside.
4. Add broccoli florets and sliced carrots to the steamer basket. Close the lid and set the Instant Pot to ‘Steam’ mode for 3 minutes. Tip: Cutting vegetables uniformly ensures even cooking.
5. Quick release the pressure, then carefully open the lid. Place salmon fillets on top of the vegetables.
6. Drizzle lemon juice over the salmon and vegetables. Close the lid and let it sit for 2 minutes to allow flavors to meld. Tip: Fresh lemon juice brightens the dish beautifully.
7. Serve immediately, garnishing with additional lemon slices if desired.

Gracefully plated, this dish boasts a harmonious blend of tender, flaky salmon and vibrant, crisp-tender vegetables. The subtle acidity of lemon elevates the natural flavors, making it a standout meal that’s as pleasing to the palate as it is to the eye.

Instant Pot Whole30 Chicken Thighs

Delightfully tender and infused with rich flavors, these Instant Pot Whole30 Chicken Thighs are a testament to the magic of pressure cooking. Perfect for a wholesome weeknight dinner, they promise minimal effort with maximum satisfaction.

Ingredients

• Chicken thighs – 6, bone-in, skin-on
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Paprika – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 1 cup

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Season the chicken thighs evenly with garlic powder, paprika, salt, and black pepper.
3. Place the chicken thighs skin-side down in the Instant Pot and sear for 4 minutes until golden brown. Tip: Avoid moving the chicken to ensure a perfect sear.
4. Flip the chicken thighs and sear the other side for another 4 minutes.
5. Pour in the chicken broth, ensuring it covers the bottom of the pot without submerging the chicken. Tip: This creates steam for pressure cooking while keeping the skin crispy.
6. Secure the lid, set the valve to ‘Sealing’, and pressure cook on high for 10 minutes.
7. After cooking, allow a natural release for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps retain moisture in the chicken.
8. Carefully remove the chicken thighs and serve. Hint: The thighs emerge succulent with a beautifully crisp skin, ideal alongside roasted vegetables or atop a fresh salad for a light yet satisfying meal.

Whole30 Instant Pot Vegetable Soup

Lusciously hearty and brimming with garden-fresh flavors, this Whole30 Instant Pot Vegetable Soup is a testament to the beauty of simplicity. Perfect for those seeking a nourishing meal that doesn’t compromise on taste or elegance, it’s a dish that promises to delight with every spoonful.

Ingredients

• Olive oil – 2 tbsp
• Onion, diced – 1 cup
• Carrots, sliced – 1 cup
• Celery, sliced – 1 cup
• Garlic, minced – 2 cloves
• Tomatoes, diced – 2 cups
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Bay leaf – 1

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the diced onion, sliced carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the diced tomatoes, vegetable broth, salt, black pepper, and bay leaf to the pot. Stir to combine.
5. Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the lid, discard the bay leaf, and stir the soup. Taste and adjust seasoning if necessary.

Silky yet substantial, this soup boasts a melody of flavors that are both comforting and refined. Serve it with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch of sophistication.

Instant Pot Whole30 Beef Roast

Zesty and succulent, this Instant Pot Whole30 Beef Roast transforms a classic comfort dish into a modern, health-conscious masterpiece. With minimal prep and maximum flavor, it’s a weeknight savior that doesn’t skimp on elegance.

Ingredients

• Beef chuck roast – 3 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Beef broth – 1 cup

Instructions

1. Set the Instant Pot to ‘Sauté’ and heat olive oil for 2 minutes until shimmering.
2. Season the beef chuck roast evenly with salt, black pepper, garlic powder, and onion powder.
3. Sear the roast in the Instant Pot for 3-4 minutes per side until deeply browned, using tongs to flip.
4. Pour beef broth into the pot, ensuring it covers the bottom but not the roast to avoid steaming.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 60 minutes.
6. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
7. Transfer the roast to a cutting board, tent with foil, and rest for 10 minutes before slicing.

Juicy and fork-tender, this beef roast boasts a rich, savory depth enhanced by the aromatic spices. Serve it over a bed of creamy cauliflower mash or alongside roasted vegetables for a complete, Whole30-compliant feast.

Whole30 Instant Pot Chicken and Sweet Potatoes

Kickstart your culinary journey with this effortlessly elegant Whole30 Instant Pot Chicken and Sweet Potatoes, a dish that marries simplicity with sophistication, perfect for those seeking a nutritious yet indulgent meal.

Ingredients

• Chicken thighs – 1.5 lbs
• Sweet potatoes – 2 large, cubed
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 1 cup

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil for 2 minutes until shimmering.
2. Season chicken thighs with garlic powder, salt, and black pepper, then add to the pot. Sear for 3 minutes per side until golden brown.
3. Remove chicken and set aside. Add sweet potatoes to the pot, sautéing for 2 minutes to lightly caramelize.
4. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom for added flavor.
5. Return chicken to the pot, nestling it among the sweet potatoes. Secure the lid and set to ‘Manual’ high pressure for 10 minutes.
6. Once cooking completes, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
7. Carefully remove the lid, letting the steam escape away from you. Tip: For a thicker sauce, set the pot back to ‘Sauté’ and simmer for 2-3 minutes.

Succulent chicken thighs and tender sweet potatoes come together in a harmonious blend of flavors, with the broth reducing to a rich, velvety sauce. Serve atop a bed of greens for a colorful, nutrient-packed meal that delights the senses.

Instant Pot Whole30 Cauliflower Rice

Unveiling a dish that marries convenience with wholesomeness, our Instant Pot Whole30 Cauliflower Rice transforms the humble vegetable into a fluffy, grain-free delight, perfect for those seeking a nutritious side or base for their culinary creations.

Ingredients

• Cauliflower – 1 large head
• Water – ½ cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Remove the leaves and stem from the cauliflower, then chop the florets into small pieces.
2. Place the chopped cauliflower into a food processor and pulse until it reaches a rice-like consistency, being careful not to overprocess.
3. Add the water to the Instant Pot, then place the steamer basket inside.
4. Transfer the cauliflower rice into the steamer basket, ensuring it’s spread evenly for uniform cooking.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 1 minute.
6. Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting’.
7. Open the lid and fluff the cauliflower rice with a fork to separate any clumps.
8. Drizzle with olive oil and sprinkle salt over the cauliflower rice, then toss gently to combine.

Yielded is a light, tender cauliflower rice with a subtle nuttiness, ideal as a bed for saucy dishes or tossed with fresh herbs for a vibrant side. You’ll find its versatility and ease make it a staple for health-conscious food lovers.

Whole30 Instant Pot Pork Chops

These succulent Whole30 Instant Pot Pork Chops are a testament to how simple ingredients can transform into a dish brimming with depth and flavor, perfect for a wholesome weeknight dinner.

Ingredients

• Pork chops – 4 (1-inch thick)
• Avocado oil – 2 tbsp
• Chicken broth – 1 cup
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Paprika – 1 tsp
• Salt – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the avocado oil for 2 minutes until shimmering.
2. Season the pork chops evenly on both sides with garlic powder, onion powder, paprika, and salt.
3. Sear the pork chops in the Instant Pot for 3 minutes per side until golden brown, then remove and set aside.
4. Pour the chicken broth into the Instant Pot, using a wooden spoon to scrape up any browned bits for extra flavor.
5. Place the trivet inside the Instant Pot and arrange the seared pork chops on top.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the pork chops from the Instant Pot and let them rest for 5 minutes before serving.

Zesty and tender, these pork chops are a delightful balance of savory spices and juicy meat. Serve them over a bed of cauliflower mash or alongside roasted vegetables for a complete, nourishing meal.

Instant Pot Whole30 Turkey Meatballs

Yield to the simplicity and elegance of these Instant Pot Whole30 Turkey Meatballs, a dish that marries convenience with gourmet flair, perfect for a health-conscious palate seeking depth of flavor without compromise.

Ingredients

– Ground turkey – 1 lb
– Almond flour – ¼ cup
– Egg – 1 large
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Olive oil – 1 tbsp
– Chicken broth – ½ cup

Instructions

1. In a large mixing bowl, combine the ground turkey, almond flour, egg, garlic powder, and salt until evenly mixed. Tip: For uniform meatballs, use a cookie scoop to portion the mixture.
2. Shape the mixture into 12 equal-sized meatballs, rolling them gently between your palms to smooth the surface.
3. Set the Instant Pot to ‘Sauté’ mode and add the olive oil, heating it for 2 minutes until shimmering.
4. Place the meatballs in the pot in a single layer, working in batches if necessary, and brown them for 2 minutes on each side. Tip: Avoid overcrowding the pot to ensure even browning.
5. Pour the chicken broth into the pot, ensuring it covers the bottom without submerging the meatballs.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 8 minutes.
7. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps keep the meatballs tender.
8. Carefully remove the meatballs from the pot and serve. Unlock the secret to serving these succulent meatballs over a bed of zucchini noodles or alongside a vibrant salad for a meal that’s as visually appealing as it is delicious.

Whole30 Instant Pot Beef Short Ribs

Lusciously tender and bursting with rich, savory flavors, these Whole30 Instant Pot Beef Short Ribs are a testament to the magic of pressure cooking. Perfectly suited for a wholesome weeknight dinner or a sophisticated weekend feast, they promise to delight with minimal effort and maximum taste.

Ingredients

• Beef short ribs – 2 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic – 3 cloves, minced
• Beef broth – 1 cup

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes until shimmering.
2. Season the beef short ribs evenly with salt and black pepper, then sear in the Instant Pot for 3 minutes per side until deeply browned.
3. Add the minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to burn it.
4. Pour in the beef broth, ensuring to scrape the bottom of the pot to release any browned bits for added flavor.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes.
6. Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining pressure before opening the lid.
7. Remove the ribs from the pot and let them rest for 5 minutes before serving to allow the juices to redistribute.

Melt-in-your-mouth tender, these ribs boast a succulent texture and a deeply umami flavor profile that’s beautifully balanced. Serve them over a bed of creamy cauliflower mash or alongside crisp roasted vegetables for a meal that’s as nutritious as it is indulgent.

Instant Pot Whole30 Chicken Fajitas

Perfectly seasoned and effortlessly prepared, these Instant Pot Whole30 Chicken Fajitas bring a vibrant, healthy twist to your weeknight dinner routine. The combination of tender chicken, crisp bell peppers, and a blend of spices creates a dish that’s as nutritious as it is flavorful.

Ingredients

• Chicken breasts – 1.5 lbs
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Fajita seasoning – 2 tbsp
• Lime – 1, juiced

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the sliced onions and bell peppers to the pot, sautéing for 3 minutes until slightly softened.
3. Push the vegetables to one side and add the chicken breasts to the pot, seasoning them with the fajita seasoning.
4. Sear the chicken for 2 minutes on each side to lock in the flavors.
5. Add the lime juice to the pot, then secure the lid and set the valve to ‘Sealing’.
6. Cook on ‘Manual’ high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
7. Remove the chicken and slice it against the grain for maximum tenderness.
8. Return the sliced chicken to the pot and stir to combine with the vegetables.

With a hint of smokiness from the fajita seasoning and a bright finish from the lime, these fajitas are a delightful balance of textures and flavors. Serve them over a bed of cauliflower rice for a complete Whole30 meal, or wrap them in lettuce leaves for a refreshing, low-carb option.

Whole30 Instant Pot Eggplant Parmesan

Fragrant layers of tender eggplant, rich tomato sauce, and melted cheese come together in this Whole30 Instant Pot Eggplant Parmesan, a dish that promises both comfort and sophistication without compromising on dietary preferences.

Ingredients

• Eggplant – 1 large, sliced into ½-inch rounds
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Marinara sauce – 2 cups
• Nutritional yeast – ¼ cup
• Fresh basil – ¼ cup, chopped

Instructions

1. Preheat the Instant Pot by selecting the ‘Sauté’ function and adjusting to ‘More’ for high heat. Add 1 tbsp olive oil to the pot.
2. Season the eggplant rounds with ½ tsp salt. Working in batches, sear the eggplant in the Instant Pot for 2 minutes per side, until golden. Remove and set aside.
3. Layer half of the eggplant rounds at the bottom of the Instant Pot. Top with 1 cup marinara sauce, then sprinkle with 2 tbsp nutritional yeast.
4. Repeat the layering with the remaining eggplant, marinara sauce, and nutritional yeast.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
6. Garnish with fresh basil before serving. Tip: For a crispier top, broil the finished dish in the oven for 2-3 minutes. Tip: Let the dish rest for 5 minutes after cooking to allow the flavors to meld. Tip: Use a mandoline for uniformly thin eggplant slices to ensure even cooking.

Rich in flavor and with a satisfyingly soft texture, this Eggplant Parmesan is a testament to how wholesome ingredients can create a dish that’s both nourishing and indulgent. Serve it over a bed of zucchini noodles for a complete meal that’s as visually appealing as it is delicious.

Instant Pot Whole30 Garlic Butter Steak

On a bustling weekday evening, nothing satisfies quite like the rich, aromatic allure of garlic butter steak, effortlessly prepared in your Instant Pot. This Whole30-compliant dish marries the succulence of perfectly cooked steak with the bold, comforting flavors of garlic and butter, offering a gourmet experience with minimal fuss.

Ingredients

• Steak – 1.5 lbs
• Garlic – 4 cloves, minced
• Butter – 3 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and allow it to heat for 2 minutes.
2. Add butter to the pot, letting it melt completely, which should take about 1 minute.
3. Season the steak evenly with salt and black pepper on both sides.
4. Place the steak in the pot, searing for 3 minutes on each side to achieve a golden-brown crust.
5. Add minced garlic around the steak, stirring lightly to infuse the butter without burning the garlic, for about 30 seconds.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
8. Remove the steak, letting it rest for 5 minutes before slicing against the grain for maximum tenderness.

Meltingly tender with a crust that gives way to a juicy interior, this steak is a testament to the magic of simple ingredients. Serve it atop a bed of roasted vegetables or alongside a crisp salad for a meal that’s as nutritious as it is indulgent.

Whole30 Instant Pot Butternut Squash Soup

Gracefully blending the rich, nutty flavors of butternut squash with the convenience of modern cooking, this Whole30 Instant Pot Butternut Squash Soup is a testament to how simplicity and sophistication can coexist in a single bowl.

Ingredients

• Butternut squash – 1 large, peeled and cubed
• Coconut oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Coconut milk – 1/2 cup

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the coconut oil for 2 minutes until shimmering.
2. Add the diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
3. Add the cubed butternut squash and salt, stirring to combine with the onions and garlic.
4. Pour in the vegetable broth, ensuring the squash is fully submerged.
5. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid and use an immersion blender to puree the soup until smooth.
8. Stir in the coconut milk until fully incorporated and heated through.

Rich in texture and bursting with the earthy sweetness of butternut squash, this soup is elegantly finished with the creamy subtlety of coconut milk. Serve it garnished with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds for an added crunch.

Instant Pot Whole30 Lemon Garlic Chicken

Amidst the hustle of modern life, finding time to prepare a wholesome, flavorful meal can seem daunting, yet this Instant Pot Whole30 Lemon Garlic Chicken proves simplicity and elegance can coexist in the kitchen.

Ingredients

• Chicken thighs – 4, bone-in, skin-on
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Lemon – 1, juiced and zested
• Chicken broth – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil for 2 minutes until shimmering.
2. Season chicken thighs with salt and pepper, then sear in the Instant Pot for 3 minutes per side until golden brown. Tip: Avoid overcrowding to ensure even browning.
3. Add minced garlic, sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pot for added flavor.
5. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 10 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure. Tip: Natural release helps keep the chicken moist.
6. Remove chicken and set aside. Turn the Instant Pot back to ‘Sauté’ and reduce the sauce for 5 minutes until slightly thickened. Tip: For a thicker sauce, mix 1 tbsp arrowroot powder with 2 tbsp water and stir into the sauce.
7. Return chicken to the pot, toss in the sauce, and sprinkle with lemon zest before serving.

Golden and glistening, this dish boasts tender chicken enveloped in a bright, garlicky sauce with a hint of citrus. Serve over a bed of cauliflower rice for a complete Whole30 meal, or alongside roasted vegetables for added color and texture.

Conclusion

Ready to transform your meal prep with ease and flavor? This roundup of 23 Delicious Whole30 Instant Pot Recipes offers a treasure trove of healthy, time-saving dishes perfect for any home cook. Dive in, try these recipes, and don’t forget to leave a comment with your favorites or share the love on Pinterest. Happy cooking!