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All I’ve been in the mood for lately is batch-cooked comfort food, so here is another good weeknight Instant Pot dinner recipe that easily makes a bundle and keeps great for leftovers throughout the week! If you don’t want 8 servings, you can easily halve this recipe, but while you are cooking, why not make some for later?
You can either eat it by itself as a very thick stew (in this case, I recommend decreasing the arrowroot by half) or on top of cauliflower rice or spiralized zucchini noodles. (Here is a link to my favorite spiralizer, that makes quick work of turning all kinds of vegetables into noodles!). If I’m using noodles, I’ll keep them raw, but if I’m using cauliflower rice I’ll gently saute it in a skillet for 5 minutes before serving.
- 2 tablespoons solid cooking fat (like coconut oil)
- 2 yellow onions, halved and then thinly sliced
- 8 cloves garlic, minced
- ⅓ cup water
- 1 pound button mushrooms, thinly sliced
- 2 tablespoon rosemary, minced
- 2 teaspoons sea salt
- 2 pounds boneless, skinless chicken thighs, quartered
- 3 tablespoons coconut concentrate (also known as butter or manna)
- 2 tablespoons arrowroot powder
- 3-4 cups Swiss chard, chopped (or spinach)
- 3 tablespoons nutritional yeast
- ½ lemon, juiced
- Place the solid cooking fat in the bottom of your Instant Pot and select the Saute function. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for 8-10 minutes, or lightly browned and translucent. Add the garlic, cook until fragrant (about 30 seconds) and turn off the heat.
- Add the water to the pot first, and then the mushrooms, rosemary, salt, and chicken. Stir to combine. Close and lock the lid and cook on Manual - High Pressure for 9 minutes.
- Immediately after the timer goes off, place a towel over the release valve and carefully release the pressure. Remove the lid.
- Using a ladle, remove about a cup of the cooking liquid to a small bowl and add the coconut concentrate and arrowroot powder. Whisk immediately until combined, and then add back to the pot to thicken.
- Add the chard or spinach, nutritional yeast, and lemon juice and stir to combine. Serve on a bed of zucchini noodles or cauliflower "rice".