Rating: 3 stars
1 Ratings
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This Paleo Instant Pot recipe makes an easy and delicious weeknight dinner. It pressure cooks in just 10 minutes, so you'll have a Paleo dinner on the table in no time.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
pressure-cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together garlic powder, paprika, salt, and pepper. Sprinkle over chicken and rub in with fingers. Remove 1 tsp. zest and squeeze 1/2 cup juice from orange. Set zest aside.

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  • In a 4- to 6-qt. multifunction electric or stove-top pressure cooker heat oil over medium-high. (For electric cooker, use sauté setting.) Add chicken, in batches if necessary; cook 3 to 4 minutes or until browned. Turn; cook 2 minutes more. Return all chicken to pot. Add orange juice, onion, and 2 Tbsp. of the honey.

  • Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, immediately release pressure. Open lid carefully. Transfer chicken and onion to a serving platter.

  • Add zucchini to cooking liquid in cooker. Simmer, uncovered, 3 to 5 minutes or until zucchini is tender. (For electric cooker use sauté setting) Using a slotted spoon, transfer zucchini to platter with chicken. Drizzle with the remaining 1 Tbsp. honey. In a small bowl combine orange zest, cilantro, and garlic. Sprinkle over top.

Nutrition Facts

262 calories; fat 14g; cholesterol 117mg; saturated fat 3g; carbohydrates 17g; mono fat 5g; poly fat 3g; insoluble fiber 2g; sugars 14g; protein 29g; vitamin a 434.7IU; vitamin c 30.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 35.7mcg; sodium 575mg; potassium 361mg; calcium 28mg; iron 2.1mg.
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