Nothing like some good home cooked noodles and pork! Using an Instant Pot can not only help cut down on cooking time but, be a blessing. No one wants to spend too much time in the kitchen. Plus with an Instant Pot, you can cook more than expected to have some left over for the next few days. This allows for a great meal prep Sunday dish. This means cooking on Sunday the incoming weeks lunches, so you’ll be prepared for some healthy meals!
This noodles and pork recipe is a great way to have a full meal without feeling guilty. Because the noodles are substituted with zucchini, and the pork adds the protein nutrients. Your body will be thanking you instead of feeling sluggish.
Instant Paleo Noodles and Pork
Get out that Instant Pot and start heating up (medium) that Sesame Oil.
After the oil is heated, added the garlic, onion and ginger. Allow them to cook for 5 minues.
Then add the rest of the ingredients. But hold on to the zucchini noodles, do not put those in just yet.
While everything is cooking besides the noodles. Place the lid on the Instant Pot. Cook on high pressure for no more than 15 minutes.
After 15 minutes, remove the lid. Place in the noodles and stir everything around. Re-cover for 5 minutes to allow the noodles to incorporate into the dish.
Serve once the noodles have soften and enjoy!
Did you know including beets in your diet while pregnant can help prevent birth defects.Or that beets have a high amount of B vitamins essential to your overall health. Luckily this root vegetable targets the pancreas, nerve function, kidneys, muscle movement, liver, and bone health. So for towards sweet reward, Beet & Caramelized Onion Soup has a savory yet intense flavor ready for any seasonal illness!
Beet & Caramelized Onion Soup
Bring out the stockpot and place the beets inside.
Add 4 of the 5 cups of Chicken Broth to the stock pot, along with pepper and salt.
Be sure to cover and cook for up to 45-50 Minutes or until beets are soft.
Take out a large skillet and on medium heat, melt the butter or ghee.
Place the onion and carrots in the skillet so they can be sautéed. Constantly stir until the onions have caramelized and the carrots are soft.
Then once the carrots and onions are done, add them to the stockpot.
Allow the soup to simmer and cool down.
Once the soup has cooled, transfer to a blender to incorporate everything into a smooth puree, add the remaining Chicken Broth.
Place back into stockpot, add pepper and salt for a perferred taste. Bring to a simmer and enjoy!