Sometimes in our attempt to live a paleo life, we cook up a chicken breast or steak and then fall short on the extras. All the while our gorgeous farmers’ market and CSA (community-supported agriculture) produce takes a backseat in the refrigerator and gets a little slimy. Unfortunately, sometimes those nutrient-rich vegetables never make it to our plates. Not only is it a waste of healthful food, but it is also a big waste of money. With the Instant Pot®, you can have flavorful seasonal vegetables in minutes while the main dish is being prepared. Also, cooking vegetables in your Instant Pot® retains more nutrients than boiling them on the stovetop or roasting them in the oven. So, while you’re grilling that steak outdoors in the summer or charring some chicken on an indoor grilling pan, why not take a few extra minutes to round out the meal? With recipes such as Lemon Ghee Broccoli and Honey-Glazed Carrots to Southern Squash Casserole and Bacon-Apple Brussels Sprouts, you will be happy you took the few extra moments to prepare a side dish. And your body will thank you!
Herbed Fingerling Potatoes and Onions