Category Archives: Video

Instant Pot Chicken Cacciatore (Paleo, Whole30, Keto)[Video]

This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it’s paleo, Whole30, and keto-friendly!

Chicken Cacciatore is one of those Italian dishes that brings me so much comfort and joy. I love any meat dishes in spiced and simmered tomato sauce, and this Instant Pot chicken cacciatore is a perfect example of that. Not only does it taste like it’s been braised for hours, but it actually only take 10 minutes of cooking time in the Instant Pot!

Watch a Quick Video of This Instant Pot Chicken Cacciatore

And subscribe to my YouTube channel for more cooking videos and other fun tutorials!

The Most Flavorful Chicken Cut

I find that this Instant Pot chicken cacciatore recipe tastes the best and yields the most flavorful results when you use bone-in, skin-on chicken thighs. This cut brings out the most juice in the sauce AND the meat will turn out so tender as well. You can, of course, use other chicken cuts, like breasts or boneless, skinless thighs, if that’s what you prefer. I never tried but I bet drumsticks would be amazing as well!

The Instant Pot Size Matters

I cooked this Whole30 chicken cacciatore in a 6-qt Instant Pot. But, if you have one that’s larger, you may want to double the recipes for everything to come to pressure. If you DON’T want to make that much, you can also just double the broth. The sauce may come out a bit more watery, but the flavor will still be there!

How to Serve This Instant Pot Chicken Cacciatore

This version of chicken cacciatore uses a lot of veggies, so you can totally feel satisfied eating it on its own. But if you want to prepare a side to go with it, these are some of my favorites:

zucchini noodles
cauliflower rice
spaghetti squash
gluten free pasta
paleo keto bread
polenta (if you eat grains)
rice
gnocchi

Hope you enjoy this Instant Pot Chicken Cacciatore, that’s full of rustic and comforting flavors. Please leave me a review below of how it turns out if you make it!

Instant Pot Chicken Cacciatore (Paleo, Whole30, Keto)

This easy but flavorful Instant Pot Chicken Cacciatore is a fast and delicious meal any time of the year, and it’s paleo, Whole30, and keto-friendly!

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 20 minutes

Pressurizing/depressurizing time 30 minutes

Total Time 25 minutes

Servings 4 servings

Calories 440kcal

Ingredients

4 bone-in, skin-on chicken thighs
1/2 tsp sea salt
1/4 tsp ground black pepper
2 tbsp avocado oil
3 garlic cloves minced
1/2 onion chopped
1/2 cup bone broth or chicken broth
8 oz mushrooms sliced
1 carrot sliced
1 green bell pepper diced
1 14-oz can of diced tomatoes
1 tbsp tomato paste
2 tbsp fresh parsley leaves chopped
1/2 tsp fresh thyme
1/2 tsp dried oregano
1/4 tsp red pepper flakes
1/2 cup pitted kalamata olives optional

Instructions

Season the chicken thighs with salt and pepper.
Heat a 6-qt Instant Pot to Sauté and add 2 tbsp of avocado oil.
Once it indicates that that pot is “hot” add the chicken thighs and brown on both sides for 3 minutes each. Remove from the pot and set aside.
Add onions and garlic to the Instant Pot and cook for 3 minutes.
Pour in bone broth. Use a wooden spoon to deglaze the pot and scrap up the browned bits on the bottom.
Select the “Cancel” function and add the rest of the ingredients, except chicken and olives, and stir together.
Place the chicken thighs in the sauce.
Secure the lid, make sure the pressure valve is set to “Sealing.”
Cook on Manual for 10 minutes, and let it naturally release pressure for 10-15 minutes.
Stir in kalamata olives, if using, and taste to adjust season.
Serve over cauliflower rice, rice, gluten free pasta, zoodles, spaghetti squash, or enjoy alone!

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.

13 reply

Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto) [VIDEO]

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you’ll love the crunchy crust packed with a ton of flavor!

I think I found a new favorite way to enjoy salmon! I’ve never had walnut crusted salmon before making this version, and I thought I would try something new in honor of Wild Alaska Salmon Day coming up on August 10th. I’m so glad I did because I’m in love with the crunchy topping in combination with the yummy salmon filet.

WATCH A QUICK VIDEO OF THIS MUSTARD DILL WALNUT CRUSTED ALASKA SALMON RECIPE

And subscribe to my YouTube channel for more cooking videos and other fun tutorials

Mustard Dill Walnut Crusted Alaska Salmon Recipe

This recipe super easy to make, while being healthy and delicious. It’s paleo, Whole30, and keto-friendly, and the combination of spices in the walnut crust gives the Alaska salmon a ton of flavor.

Chopped walnuts are combined with fresh dill, paprika, onion power, salt and pepper, and this delicious savory combo is pressed on top of Alaska salmon filets which have been spread thinly with dijon mustard. The whole thing is then baked to golden crispy perfection, and you have a fantastic meal to serve alongside your favorite veggies and sides.

Choosing the Best Quality Salmon

One of my top priorities when I cook anything is the quality of ingredients I’m using, and it’s no exception when it comes to salmon. The first thing I look for on the label is to always make sure that they are wild-caught over farm raised. Next, I like to choose Alaska salmon to ensure I’m eating the highest quality fish.

Why Alaska Salmon?

Seafood from Alaska is always sustainable and wild, and their high quality seafood is available all year round whether fresh or frozen.
The natural environment of Alaska produces salmon that is full of beneficial vitamins and minerals, with a high dose of anti-inflammatory Omega-3 fatty acids.
Frozen Alaska salmon also contain those healthy nutrients and are just as tasty as fresh, because they are flash frozen at the time of harvest to maintain the utmost purity and freshness.
Alaska salmon is harvested by fishermen who follow the most sustainable practices to ensure the highest quality and best tasting seafood.

To learn more about Alaska salmon and their awesome benefits and sustainability practices, read all about it in the Ultimate Guide to Wild Alaska Salmon.

Where to Find Alaska Salmon

I found that it was relatively easy to find wild Alaska Salmon around me. You can find them at Whole Foods and Sprouts either fresh or frozen all throughout the year. But if you have trouble locating them at your grocery store, make sure to ask for it at the seafood counter. I even like to ask servers at restaurants before ordering any kind of seafood dish.

Want more recipes and cooking techniques with Alaska seafood? Make sure to visit Wild Alaska Seafood for hundreds of ways to create a delicious meal with high quality seafood, like this Mustard Dill Walnut Crusted Alaska Salmon!

Mustard Dill Walnut Crusted Alaska Salmon (Paleo, Whole30, Keto)

This paleo and Whole30-friendly Mustard Dill Walnut Crusted Alaska Salmon is ready in less than 30 minutes and you'll love the crunchy crust packed with a ton of flavor!

Course Main Course

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 servings

Calories 375kcal

Author Jean Choi

Ingredients

4 wild Alaska sockeye salmon filets boneless
2 tbsp dijon mustard
Lemon juice for garnish

Dill Walnut Topping

1/2 cup chopped walnuts
2 tbsp chopped fresh dill
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp sea salt
1/4 tsp ground black pepper
1 tbsp extra virgin olive oil

Instructions

Preheat oven to 400 degrees F, and line a baking sheet with parchment paper.
Pat dry the salmon and lay out the filets on the parchment paper, skin side down.
Brush the tops of the salmon with mustard.
In a separate bowl, combine the ingredients for the dill walnut topping and mix together.
Press the topping on the salmon, using the mustard to help it stick.
Bake for 12-15 minutes, depending on the thickness of the salmon, until the fish is flaky.
Sprinkle with lemon juice before serving.

16 reply

White Chocolate Glaze Paleo Brownies [VIDEO]

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you’ll want to make it over and over again!

Holy moly. Someone come and take these paleo brownies out of my house, please. They are way too addicting and I can’t stop. So make at your own risk. Don’t say I didn’t warn you now.

WATCH A QUICK VIDEO OF THIS PALEO BROWNIES RECIPE

And subscribe to my YouTube channel for more cooking videos and other fun tutorials!

White Chocolate Glaze Paleo Brownies Recipe

These paleo brownies are made with almond flour as the base and sweetened with coconut sugar. They honestly just taste like regular brownies and you wouldn’t even notice that they are grain free. The combination of eggs, ghee, and melted chocolate chips makes these paleo brownies super moist and decadent.

You honestly don’t even need to make the white chocolate glaze if you don’t want to or are just feeling lazy. The paleo brownies alone are pretty darn fantastic if I do say so myself. BUT. If you want to feel a bit fancier and extra, the white chocolate glaze really does add a fantastic texture to the recipe.

Decadent White Chocolate Glaze

If you are a white chocolate lover, I highly recommend you add this layer because it’s super easy to make but adds such a delicious and delicate crunch and sweetness to this recipe. Cacao butter is melted with a little big of honey then poured and brushed on top of the paleo brownies. Once it’s cooled, it hardens into the most delicious glaze that complements the softness of the brownies so so well.

It also adds such a pretty design to the brownies that I think makes them look even more special. I’m definitely going to have to make a batch over the winter because I’m loving the “snowy” look of that glaze! So perfect for the holidays.

White Chocolate Glaze Paleo Brownies

These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you'll want to make it over and over again!

Course Dessert

Cuisine American

Keyword decadent dessert, fudgy brownies, holiday dessert, white chocolate frosting, white chocolate glaze, winter dessert

Prep Time 5 minutes

Cook Time 35 minutes

Cooling Time 45 minutes

Total Time 40 minutes

Servings 16 servings

Calories 181kcal

Author Jean Choi

Ingredients

1/2 cup blanched almond flour
1/2 cup carob powder or cacao or cocoa powder
3/4 cup coconut sugar
1/2 tsp baking soda
1/4 tsp sea salt
3 large eggs
1/2 cup ghee or coconut oil, melted and cooled
2 tsp pure vanilla extract
2/3 cup semisweet chocolate chips dairy free
1/2 cup cacao butter
2 tsp raw honey
Optional Sea salt flakes

Instructions

Preheat oven to 350 degrees F, and line an 8x8 baking sheet with parchment paper.
In a large mixing bowl, stir together almond flour, carob powder, coconut sugar, baking soda, and sea salt.
In a separate bowl, whisk together eggs, ghee, and vanilla extract.
Pour wet ingredients over dry ingredients and stir together until smooth.
Stir in chocolate chips.
Pour the batter into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the brownies in the pan for 30 minutes.
While the brownies are cooling, melt cacao butter and honey in a heat safe bowl over a pot of simmer water on low heat, about 5 minutes. The mixture should be thin. You can also microwave this mixture 30 seconds at a time while stirring in between until completely melted.
Set aside to cool until warm to touch.
Once the brownies are cooled completely, evenly pour the cocoa butter mixture over the brownies and use a spoon or a spatula to evenly spread into a thin layer.
Sprinkle with sea salt flakes, if using.
Place in the refrigerator for 10-15 minutes until the glaze hardens and turns white.
Remove from the refrigerator and use the parchment paper to lift the brownies out of the pan. You may need to use a knife to loosen the sides if the glaze seeped in there.
Cut into squares and enjoy! Store in an airtight container in the fridge for up to a week.

Video

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.

20 reply