Affordable Paleo Cooking with Your Instant Pot by Jennifer Robins

Author:Jennifer Robins
Language: eng
Format: epub
Published: 2018-12-11T16:00:00+00:00

Okay, so this is probably not the frittata recipe you learned, but it’s a great hands-off option that will allow you to catch up on your favorite show instead of babysitting your breakfast. The smoked paprika adds a little something different for a full-bodied flavor and a kick to start the day.

1. Pour the water into the stainless steel bowl of your Instant Pot, then lower your steaming tray/trivet. Place the spaghetti squash sliced-side down onto the trivet—the halves can be stacked if necessary. Secure the lid and close the pressure valve. Press the Pressure Cook/Manual button and then the +/- buttons until 9 minutes is displayed.

2. Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Carefully remove the cooked spaghetti squash using a utensil since it is very hot. Press the Keep Warm/Cancel button.

3. Allow the squash to cool slightly and then scoop out the strands from the spaghetti squash using a fork. Discard the seeds and place the strands in a mixing bowl. Add the remaining ingredients to the bowl and stir to combine.

4. Spoon the mixture into a 3-cup (700-ml), pressure cooker–safe casserole dish (high-heat tolerant tempered glass or silicone work well) and lower the dish onto the trivet, covering it tightly with foil.

5. Press the Manual/Pressure Cook button and then press the +/- button until 20 minutes is displayed. Allow the cooking cycle to complete, then quick release the pressure valve and remove the lid once safe to do so. Slice and serve or refrigerate for later.

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