Servings: 4 meals
Calories: 412kcal
Equipment
- Instant Pot
Ingredients
- 2 tablespoon ghee
- 1 teaspoon minced garlic
- ½ cup chopped sweet white onion
- 4 cups riced cauliflower
- 2 cups cubed butternut squash
- ⅔ cup chicken stock
- ¾ cup full-fat canned coconut milk
- 1 tablespoon AIP Paleo Powder Seasoning
- 1 tablespoon fresh chopped sage
- 1 tablespoon cassava flour or arrowroot flour
- 4 strips bacon cooked and chopped
For Serving
- 12 oz. asparagus ends trimmed
- 1 tablespoon ghee
- ¼ teaspoon sea salt
- 1 lb. green and red seedless grapes
Instructions
- Chop asparagus into 3-inch pieces. Press the sauté setting on the Instant Pot and add 1 tablespoon of ghee. Add asparagus and sauté for 6-8 minutes. Divide asparagus among one each of the small compartments of 4 white MPOF containers. Sprinkle with salt.
- With the Instant Pot still on sauté, melt the other tablespoon of ghee. Add the onion and sauté for 5 minutes, stirring regularly. Press Cancel and stir in the garlic.
- Add cauliflower rice, butternut squash, chicken stock, and coconut milk, along with the Paleo Powder seasoning. Stir to combine.
- Secure lid and close vent valve. Press manual setting, and set it for 2 minutes.
- When the timer goes off, quick release the pressure valve and wait for pressure to release. Open the lid and stir in the fresh sage. Press sauté setting and stir in cassava flour to thicken the risotto for 2-3 minutes. Press Cancel.
- Divide risotto among the large compartments of 4 MPOF white containers and sprinkle with the chopped bacon. Add grapes to the remaining small compartments. Your meals are prepped!
Nutrition
Calories: 412kcal | Carbohydrates: 55g | Protein: 13g | Fat: 20g | Fiber: 12g
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