Category Archives: 30 Minutes or Under

Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Learn how to make Instant Pot hard boiled eggs that’s perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

I love my deviled eggs (case in point: pickle deviled eggs, bacon ranch deviled eggs, and beet deviled eggs). However, sometimes I’m lazy and I don’t feel like dealing with mashing the yolks and putting them back in the whites. So I’ve been snacking on these super duper easy egg snacks that are Whole30 and keto-friendly, and not only are they super yummy, they are really pretty to serve over the holidays!

Watch a Quick Video of These Hard Boiled Egg Snacks

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Instant Pot Hard Boiled Eggs

To make your life even easier, I highly recommend making hard boiled eggs in the Instant Pot! Not only is it quick and simple to do, the eggs come out consistently perfect every time. Best of all, somehow the eggs are so easy to peel without the shell sticking to the whites. I don’t think I’ll ever make hard boiled eggs any other way.

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

Cook Time Variations

For this specific recipe, I decided to leave the yolks slightly soft in the center since I’m not making deviled eggs.I love soft yolks in general and this texture pairs so well with the various toppings I used in the hard boiled egg snacks especially well.

However, if you prefer true hard boiled eggs without any softness, make sure to let the Instant Pot naturally release pressure for 5 minutes instead of quick releasing like I did. This will help the yolk cook more so you can achieve your desired result.

Get Creative with Your Toppings

After you make the Instant Pot hard boiled eggs, it’s time to make hard boiled egg snacks! I provided 3 of my favorite topping combinations that I’ve been enjoying, but of course, you can get creative and make your own topping combos as well.

I think I’ll be serving these snacks over the holidays as an appetizer while we wait for the turkey or ham to cook. Not only are they super tasty and full of healthy fats, they pop with color on the table making it so festive for special occasions!

Instant Pot Hard Boiled EggsInstant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs + Hard Boiled Egg Snacks 3 Ways (Paleo, Whole30, Keto)

Course: Appetizer, Snack
Prep Time: 1 minute
Cook Time: 5 minutes
Pressurizing time: 10 minutes
Total Time: 6 minutes
Author: Jean Choi

Learn how to make Instant Pot hard boiled eggs that's perfect and easy to peel every time, plus 3 simple and healthy snack ideas you can make with them!

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Ingredients

Instant Pot Soft Boiled Eggs

  • 1 cup water
  • 2-12 eggs
  • Ice bath

Mustard Salmon Eggs

  • Hard boiled eggs
  • Dijon mustard
  • Smoked salmon cut into small pieces
  • Fresh dill

Prosciutto Mayo Eggs

  • Hard boiled eggs
  • Paleo mayonnaise
  • Prosciutto sliced cut into small pieces
  • Pickles cut into small chunks

Bacon Ranch Eggs

  • Hard boiled eggs
  • Ranch dressing
  • Bacon bits
  • Radish cut into small pieces

Instructions

Instant Pot Hard Boiled Eggs

  1. Pour water into the Instant Pot, and place a steamer basket or the trivet it came with over the water.

  2. Place the eggs on the steamer basket or the trivet.

  3. Close the lid, and make the sure the pressure valve is set to Sealing.

  4. Cook on high on Manual for 5 minutes, and prepare an ice bath.

  5. Once it beeps to a finish, quick release the pressure.*

  6. Immediately transfer the eggs to the ice bath and let it cool for at least 5 minutes. 

  7. Peel the eggs when you are ready to eat them. They should be peel easily!

Hard Boiled Egg Snacks 3 Ways

  1. Slice the hard boiled eggs in half. 

  2. Top each half with the ingredients listed for each egg snack. The amount depends on your taste preference!

  3. You can store hard boiled eggs and egg snacks in the refrigerator for up to one week. 

Recipe Notes

*This quick release method will make hard boiled eggs that are slightly soft in the center, which are better to make the 3 snack recipes. For full hard boiled eggs, naturally release pressure for 5 minutes before opening the lid. 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

These paleo and Whole30 Instant Pot mashed potatoes (with stovetop option) are always a crowd favorite at every gathering, and you’ll be sad that there are no leftovers!

Instant Pot Mashed Potatoes

I know what you are thinking… “Really? The BEST?” It might sound a liiittle bit overconfident, but it’s not just me who claimed that these were the best Instant Pot mashed potatoes. I’ve actually heard it from several people who have tried this recipe before. It’s incredibly flattering, but I gotta say, these mashed potatoes are pretty darn fantastic.

The BEST Instant Pot Mashed Potatoes Recipe

Not only are these super tasty, they are incredibly easy because they are made in the Instant Pot. Instead of having to keep an eye out for when the water is boiling and simmering, you just throw everything in the Instant Pot and ignore it until it’s finished.

Another great thing about making mashed potatoes in the Instant Pot is that if you end up making them early before the rest of the dishes are done, you can keep them on the Warm setting until everything else is finished. This trick is especially useful for Thanksgiving or the holidays when you are stressed out and making 8 things at once, because, or course, nothing is ready for the table at the same time.

Instant Pot Mashed Potatoes Instant Pot Mashed Potatoes

How to Make the BEST Instant Pot Mashed Potatoes

Okay… so wanna know the trick to making the BEST Instant Pot mashed potatoes? These tips are quite simple and easy but makes such a huge difference in the flavor and texture:

  • Always use russet potatoes. I’ve tried making mashed potatoes with all different kinds of potatoes in the potatoes and the ones that yield the best texture every time is russet. Other softer potatoes can get gummy or “sticky” if you accidentally over-mash them, but the chances of that are very low with russet potatoes.
  • You’ll notice that I added apple cider vinegar to the potatoes, and that makes such a huge difference to the taste in the best way. It gives the potatoes a slight tang and zest that makes them so addicting. Try it if you don’t believe me! You’ll never make mashed potatoes any other way.
  • Also, using ghee instead of the traditional butter (or any other fat) makes it even more amazing because of that deep caramel flavor that is way stronger in ghee. The combination of the apple cider vinegar and ghee is what makes this recipe so special!

Don’t Have an Instant Pot?

I know not everyone has an Instant Pot (although you should because it’s the best investment and such a time saver), so I included stove top directions as well. This doesn’t change the taste at all so you’ll still have delicious mashed potatoes to serve with your main dish however you decide to make it!

Instant Pot Mashed Potatoes Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Pressurizing time: 10 minutes
Total Time: 17 minutes
Servings: 8 servings
Calories: 156 kcal
Author: Jean Choi

These paleo and Whole30 Instant Pot mashed potatoes (with stovetop option) are always a crowd favorite at every gathering, and you'll be sad that there are no leftovers!

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Ingredients

  • 2 lbs russet potatoes
  • Water
  • 1/4 cup full-fat coconut milk
  • 1/4 cup ghee
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp freeze dried chives plus more for garnish
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper

Instructions

  1. If you like your potatoes peeled, peel them now. If not, scrub the potatoes.

Instant Pot Method

  1. Cut the potatoes in half and place them in the Instant Pot

  2. Pour water over the potatoes until they are just covered.

  3. Close the lid and make the sure the pressure valve is set to Sealing

  4. Cook on high on Manual for 12 minutes.

  5. Once the Instant Pot beeps to a finish, quick release pressure. 

  6. Pierce the potatoes to make sure they are fork tender, then drain.

  7. Add the rest of the ingredients, and use a potato masher to mash the potatoes until desired texture and smoothness.

  8. Taste to adjust seasoning, and serve topped with more freeze dried chives, if desired.

  9. If you are not eating right away or waiting for other dishes to cook, you can keep the mashed potatoes in the Instant Pot and set it to Warm until ready to serve.

Stove Top Method

  1. Cut the potatoes into 2 inch chunks and place them in a pot. 

  2. Cover the potatoes with water.

  3. Turn the heat to high until the water is boiling.

  4. Cover, and reduce the heat to medium, then let it simmer for 10-12 minutes until the potatoes are fork tender. 

  5. Drain, then add the rest of the ingredients and use a potato masher to mash the potatoes until desired texture and smoothness.

  6. Taste to adjust seasoning, and serve topped with more freeze dried chives, if desired.

Nutrition Facts
Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option
Amount Per Serving (1 serving)
Calories 156 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 298mg 12%
Potassium 506mg 14%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 8.4%
Vitamin C 12.8%
Calcium 2.1%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Sheet Pan Paleo Philly Cheesesteak (Whole30, Low Carb)

This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you’ll want over and over again! 

Sheet Pan Paleo Philly Cheesesteak

I grew up in the east coast in a small suburban town in New Jersey. I do identify myself as a New Yorker because I spent 10 years there starting in college, but throughout all that time, I’ve made several trips to Philadelphia which was close and convenient enough to jump on a bus and go.

There, I’ve had countless number of Philly cheesesteaks (half of them sober) and they were freakin’ delicious. What’s not to love about thinly sliced steak and veggies covered in cheese all nestled in a bun?

Sheet Pan Paleo Philly Cheesesteak Recipe

These days, I avoid cheese and bread so I decided to make my own allergen-friendly version, and this Sheet Pan Paleo Philly Cheesesteak takes me right back to my college days. This version is also super easy because everything is baked in one pan, making the cooking and cleaning process a breeze without sacrificing on the flavor. My husband, who is the dishwasher in the house, loves sheet pan meals especially!

Sheet Pan Paleo Philly Cheesesteak

Keeping It Dairy and Gluten Free

Philly cheesesteaks are usually served with melted provolone cheese, but I decided to make a delicious and creamy cashew cheese to drizzle over the cooked meat and vegetables instead. The combination of textures and flavors is just so delicious and you won’t miss the dairy at all!

As for the bread, I don’t really miss that part so I just eat this Paleo Philly Cheesesteak alone (the filling is the best part, after all), but if you want, you can get gluten free bread or even tortillas to eat it like tacos. I really love Canyon Bakehouse hot dog buns or Siete Foods Tortillas.

Just because you are avoiding dairy, gluten, or any other food groups, doesn’t mean you can’t enjoy delicious foods! You just gotta get a bit creative in the kitchen. Hope you enjoy this Sheet Pan Paleo Philly Cheesesteak, and please comment with your feedback because I love reading them.

Sheet Pan Paleo Philly Cheesesteak

Sheet Pan Paleo Philly Cheesesteak

Sheet Pan Paleo Philly Cheesesteak

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 318 kcal
Author: Jean Choi

This Whole30-friendly Sheet Pan Paleo Philly Cheesesteak is an easy and delicious 30-minute weeknight meal you'll want over and over again! 

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Ingredients

  • 1 lb flank steak or ribeye steak
  • 1 onion sliced
  • 2 green bell peppers cut into strips
  • 8 oz mushrooms sliced

Steak and Vegetable Seasoning

Cashew Cheese

Instructions

  1. Preheat oven to 400 degrees and grease a sheet pan or line it with parchment paper.

  2. Place the steak in the middle of the sheet pan and spread the vegetables around it.  

  3. Whisk together the steak and vegetable seasoning and pour it over the steak and vegetables. 

  4. Gently toss together and massage the seasoning into the steak, and distribute evenly. 

  5. Bake for 15 minutes.

  6. While the steak is baking place all ingredients for the cashew cheese in the a blender and blend until smooth and creamy. Add more water for a thinner consistency. Set aside.

  7. Once the steak and vegetables are done baking, turn on the broiler and broil for 5 minutes. 

  8. Remove from the oven and let the steak rest for 5 minutes.

  9. Serve drizzled with the cashew cheese sauce. 

  10. Eat it alone, or with Canyon Bakehouse hot dog buns or Siete Foods Tortillas to keep it gluten free!

Nutrition Facts
Sheet Pan Paleo Philly Cheesesteak
Amount Per Serving (1 serving)
Calories 318 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 758mg 32%
Potassium 801mg 23%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 4g
Protein 29g 58%
Vitamin A 4.4%
Vitamin C 63.7%
Calcium 3.9%
Iron 16.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.