It’s no secret that I love my Instant Pot, or that it has been a huge asset when it comes to meal prep and batch cooking. The same can be said for the ZUPA NOMA soups that I always keep on hand, so I teamed up with the ZUPA team to combine the two for some easy, Whole30 compliant weeknight meals that you can knock out in a flash. (Seriously though, I made (and photographed) all 4 in under 3 hours one morning, and that included the dishes!) Don’t forget that you can save 15% on your ZUPA order with code wholedailylife!
Instant Pot Spaghetti Squash With Meat Sauce (W30)
(My #1 way to cook a spaghetti squash these days!)
Ingredients:
Medium/large spaghetti squash
1 tbsp olive oil
1 yellow onion, diced
8 oz sliced mushrooms
1# sugar-free ground pork sausage
4 oz tomato paste (preferably organic)
1/2-1 bottle ZUPA Tomato Gazpacho
1 28 oz jar compliant marinara sauce (preferably organic)
To serve: fresh baby spinach
Instructions:
Wash the spaghetti squash and cut in half “hamburger style.” You can scoop out the seeds or leave them in for now, it doesn’t matter! Place the squash in the bowl of your IP with the steamer insert underneath and add about 1 cup of water. Close and lock the lid, then set the Steam function for 8 minutes. (7 if it’s a smaller squash.)
While the squash is cooking, sauté the onions and mushrooms with the olive oil in a large skillet over medium heat. When starting to soften, add in the ground pork and cook until no longer pink. Add in the tomato paste and the 1/2 bottle of ZUPA Tomato Gazpacho; stir to combine, then add the marinara sauce and let simmer.
When the squash is done cooking, use the quick release function to release the pressure (so that it doesn’t overcook). Carefully remove the squash with tongs and scoop out the seeds, if needed.
To serve, plate some of the spaghetti squash alongside some spinach and top with a generous portion of sauce!
Instant Pot BBQ Chicken with Sweet Potato and Arugula (W30)
Ingredients:
1-1.5# boneless skinless chicken breasts or tenders
1 ZUPA NOMA Tomato Vinegar Habanero shot
1 bottle compliant BBQ sauce (I used Tessemae’s)
To serve: cooked sweet potato, arugula
Instructions:
Place the chicken in the bowl of your IP. Pour the veggie shot and half of the bottle of BBQ sauce over the top, then close and lock the lid.
Cook on the Poultry setting for 15 minutes, then allow pressure to release naturally (this is important to prevent the meat from getting tough).
Shred the chicken with two forks, then transfer to a bowl with tongs, leaving the excess liquid behind. (We want some of it, just not all of it!)
Add the rest of the bottle of BBQ sauce to the chicken and mix to combine.
Serve chicken with cooked sweet potato and arugula.
Instant Pot Pizza Soup (W30)
(Making all of your pizza dreams come true. Try it topped with cheese, sliced pepperoni, and sourdough croutons as part of your Food Freedom, if that suits you!)
Ingredients:
1 tbsp olive oil
1 yellow onion, diced
8 oz sliced mushrooms
8 cloves garlic, minced
1# sugar-free ground pork sausage
1 bottle ZUPA Tomato Gazpacho
1 12 oz jar compliant pizza sauce (preferably organic)
1 can fire roasted diced tomatoes (preferably organic)
1 jar roasted bell peppers, drained and diced (preferably organic)
Toppings: sliced olives, fresh oregano, fresh basil
Instructions:
Add the olive oil, onion, and mushrooms into the bowl of your IP and hit the Sauté button. Sauté until starting to soften and brown, then add the garlic and sauté one minute more.
Add in the ground pork, and cook until no longer pink.
Turn off the saute function, then add the ZUPA, pizza sauce, fire roasted diced tomatoes, and diced bell peppers. Stir to combine.
Close and lock the lid, then set to Manual high pressure for 10 minutes. Okay to use quick release.
Top your bowl with olives and fresh herbs!
Instant Pot White Chicken Chili (W30)
Ingredients:
1 tbsp olive oil
1 onion, diced
8 cloves garlic, minced
1 jalapeño, de-seeded and minced
1 jar compliant salsa verde
1 bottle ZUPA NOMA Tomatillo Kale Avocado
Juice of 1 lime
1 4 oz can green chilis
1 large white sweet potato, peeled and chopped into 1/2” cubes
1-1.5# chicken tenders
For garnish: cilantro, avocado
Instructions:
Place the onion and olive oil in the bowl of your IP and hit the Sauté function. Sauté for 5-7 minutes, until onion is starting to soften, then add the garlic and jalapeño and sauté 1-2 more minutes. Turn off the sauté function.
Add the salsa verde, ZUPA, lime juice, green chilis, and sweet potato cubes. Stir to combine, then add the chicken tenders, making sure they are submerged.
Close and lock the lid, then cook on Manual high pressure for 12 minutes. Allow pressure to release naturally.
When soup is cooked, remove the chicken tenders with tongs and roughly chop them before adding back in. (optional)
Garnish with lots of fresh cilantro and avocado!
Hope you enjoy these as much as I do!! As always, please share them if you make them and tag me so that I can see!
-Tracey
