Instant Pot Whole30 Chili With Spaghetti Squash Recipes

INSTANT POT SPAGHETTI SQUASH WITH MARINARA

Steps:

• Add 1 cup water to a 6-quart Instant Pot®, then put the rack in the bottom with the handles going up the sides. Deeply pierce the squash all over 12 to 16 times with a fork, then place on the rack (if needed, trim the stem so the squash fits comfortably in the pot, but be careful not to cut into the squash itself).
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes (see Cook's Note).
• Meanwhile, add the canned tomatoes to a medium bowl and use your hands to lightly crush the tomatoes. Set aside.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use 2 kitchen towels to remove the rack and squash to a cutting board. Carefully pour the water out of the pot. Allow the squash to cool slightly while you prepare the marinara sauce.
• Set the pot to high saute and allow it to heat up for 2 minutes. Add 2 tablespoons of the oil, then add the onions and a large pinch of salt. Cook, stirring occasionally, until the onions are softened and starting to brown lightly, 6 to 8 minutes. Add the garlic and a pinch of red pepper flakes and cook, stirring frequently, until the garlic is softened, 2 to 3 minutes. Stir in the reserved tomatoes and a large pinch of salt and bring to a strong simmer; cook, stirring occasionally, until the sauce is reduced slightly and thickened, about 10 minutes. Season with additional salt and red pepper flakes if needed.
• While the sauce is reducing, remove the squash from the rack and split it in half lengthwise. Use a spoon to remove the seeds, then use a fork to scrape the strands of squash from the inside of the skin.
• Transfer the squash to a large platter and stir in the remaining 2 tablespoons oil, 1 teaspoon salt and red pepper flakes to taste. Season with more salt if needed, then top with the hot marinara sauce. Sprinkle with the Parmesan and basil.

INSTANT POT WHOLE30 CHILI WITH SPAGHETTI SQUASH

Steps:

• Place a steamer rack in the Instant Pot, and pour in 1 cup of water.
• Place the whole spaghetti squash, uncut, on the rack.
• Screw on the lid, make sure the pressure valve is closed, then cook for 20 minutes on manual.
• Release the pressure immediately and open the lid.
• Cut the squash in half, remove the seeds, and use a fork to loosen the spaghetti squash threads. Set aside.
• Empty the Instant Pot, then set it to "sauté" and add coconut oil.
• Once the Instant Pot indicates that the pot is "hot," add onion, garlic, and ground beef. Use a wooden spoon to break up the meat and cook stirring for 5 minutes, until the beef is no longer pink.
• Turn off the Instant Pot, then add in red and green bell peppers, all the spices, diced tomatoes, and bone broth
• Stir in spaghetti squash threads.
• Close the lid and set it to Manual on HIGH for 10 minutes.
• Once it beeps to a finish, you can quick release the pressure to eat it right away, or let it release pressure naturally if you want to eat it later.
• Taste to adjust seasoning or add more broth if the chili is too thick.
• Serve hot alone or garnished with jalapeño slices, lime juice, avocado, and/or cilantro.

WHOLE30 CHILI RECIPE

Steps:

• In a Dutch oven over medium heat, saute the onions and peppers in olive oil for about 7-10 minutes, until slightly browned.
• Add the garlic, chili powder, cumin, and dried oregano. Saute for 1 minute, until fragrant.
• Add the ground beef with half the salt and pepper. Cook for about 10 minutes, until browned.
• Add diced tomatoes with green chiles, tomato paste, bone broth or water, and remaining salt and pepper (to taste). Bring to a simmer. Reduce heat, cover, and simmer for 1 hour.

EASY INSTANT POT® SPAGHETTI SQUASH

Steps:

• Combine spaghetti squash, vegetable broth, rosemary, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.