Ingredients:

• 2 lbs lean grass-fed ground beef
• 4 large cloves of garlic pressed
• 1 medium yellow onion minced finely
• Salt and pepper to taste
• 2 Tbsp beef tallow, bacon fat, or avocado oil

Directions:

1. In a large bowl, mix all ingredients together
2. Form patties
3. Cook to your desired doneness
4. You might try add-in…

• Bacon burgers – Diced bacon, minced onion, – top with cheese, tomato, onion, lettuce, and avocado
• Teriyaki Burger  – Coconut aminos, minced ginger – top with lettuce and onion
• Mexican Burger  – Bell Peppers, Chili Powder, tomato powder, oregano, cumin, cheese, lettuce, tomato, avocado, and jalapeño
• Mediterranean Burger – Greek Oregano, basil, parsley, rosemary, thyme, dill, marjoram, cinnamon – top with red onions, pepperoncini, lettuce, and goats milk feta (omit if dairy-free) 

Ingredients:

• 13.5 ounces full-fat canned coconut milk divided
• 2 teaspoons gelatin
• 2 tablespoons honey or more to taste
• 2 teaspoons vanilla extract
• ⅛ teaspoon Diamond Crystal kosher salt 
• 1 (12 ounces) container of frozen whipped topping, thawed
• 14 bananas, sliced
• 1 to 2 boxes of Gluten-Free vanilla wafers

Pudding Directions:

1. Pour ¼ cup of coconut milk into a bowl. Be sure to shake the can well first.
2. Sprinkle the gelatin on top and whisk briskly to get rid of the lumps. Set the bowl aside.
3. In a saucepan, over medium heat, add the remaining coconut milk and honey.
4. Heat, stirring frequently, until the sweetened milk is steaming, Do not boil.
5. Pour the hot coconut milk into the bowl with the gelatin/coconut milk mixture, and whisk well to combine.
6. Add in the vanilla extract and salt and stir to combine.
7. Refrigerate uncovered for 30 minutes, and then cover tightly until the pudding firms up, this step will take at least 2 hours.
8. Store in the fridge for up to 4 days. 

Serving Directions:

1. Before serving add the Whipped topping and whip the pudding with a hand mixer until light and fluffy.
2. In a straight-sided bowl (other bowls will do too) Vanilla wafers, banana slices, and pudding (in that order) until all are used up.
3. Refrigerate until firm, serve.

Ingredients:

• 1/3 c.  fresh lemon juice (from about 2 large lemons)
• 1/3 c. low-sodium chicken broth
• 1/4 c. olive oil
• 1 1/2 tsp. kosher salt, plus more to taste
• 1/2 tsp. garlic powder
• Black pepper, to taste
• 3 tbsp. fresh oregano leaves, roughly chopped
• 2 1/2 lb. medium Yukon Gold potatoes, cut into 1-inch wedges

Directions:

1. Position a rack in the lower third of the oven and preheat to 425˚. 
2. Whisk together the lemon juice, chicken broth, olive oil, salt, garlic powder, a few grinds of pepper, and two-thirds of the chopped oregano in a liquid measuring cup. 
3. Spread the potatoes on a heavy-duty rimmed baking sheet, then pour the dressing on top and toss well to coat.
4. Roast the potatoes on the lower oven rack until they’re almost tender and the pan juices are bubbling and mostly absorbed, 30 minutes. 
5. Toss and continue roasting until the potatoes are tender and golden and the juices have reduced to a glaze, 10 to 15 minutes more.
6. Toss again, then sprinkle with the remaining oregano and season with salt.

Make our super EASY Instant Pot Paleo Teriyaki Pork Recipes below and use it to prep three different meals during the week. Don’t get bored with the same meal over and over during the week just because you have leftovers or you meal prep. Enjoy different variations with the same main protein.

Teriyaki Pork Dinner

Teriyaki pork has always been a favorite in our house. Now with the instant pot, we can have it any time of year without making the house too hot.

View Full Recipe

Teriyaki Pork Tacos

Try this EASY Instant Pot Paleo Teriyaki Tacos Recipe. You can use the same pork we made in our Instant Pot Teriyaki Pork recipe and repurpose the meat for these delicious Oriental Tacos.

View Full Recipe

Teriyaki Bowls

Miss having teriyaki rice bowls? Use our super EASY Instant Pot Teriyaki Pork Recipe below to make Paleo Teriyaki Bowls. We use cauliflower rice that is easy to heat up on the stove or in the microwave.

View Full Recipe

Miss having teriyaki rice bowls? Use our super EASY Instant Pot Teriyaki Pork Recipe below to make Paleo Teriyaki Bowls. We use cauliflower rice that is easy to heat up on the stove or in the microwave.

This is the third of three recipes you can make with our Instant Pot Teriyaki Pork recipe. This means you can make multiple meals with the same protein, making meal prepping really easy for the week.

Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

Tools:

• Electric pressure cooker. (Instantpot or other brand)
• Utensils for shredding pork

Ingredients:

• 2 Tbsp avocado oil
• 3 to 4 lbs pork shoulder or butt
• 1 bottle Snackin’ Free Teriyaki Dressing/ Marinade
• Pack of Snackin’ Free Paleo Tortillas
• 1 bottle Snackin’ Free Teriyaki Dressing, for topping (optional)
• Cauliflower Rice
• Pickled or Fresh Veggies, to top – carrots, cucumbers, etc. (optional)
• Cabbage, chopped (optional)
• Carrots, chopped (optional)
• Onions, chopped (optional)

Direction

1. Preheat pressure cooker on “MEAT” setting and add oil
2. Once hot, add pork and brown on each side (do not use top for this step)
3. When pork is browned, turn off cooker.
4. Add Teriyaki Dressing/Marinade to the pork.
5. Set pressure cooker to cook on MEAT setting again.
6. Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
7. Be sure the vent on the top is set to SEAL not vent.
8. Once the meat is done let the steam release naturally.
9. Remove the top and shred meat with forks.
10. Heat rice with instructions on the bag.
11. In a bowl at rice, pork, and top with veggies.
12. Serve and enjoy.

Share your paleo teriyaki bowls with us by tagging @snackinfree – We would love to see your meals!

Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Instant Pot Paleo
Teriyaki Pork

View Recipe

Paleo Teriyaki
Pork Tacos

View Recipe

Try this EASY Instant Pot Paleo Pork Recipe. Just add it to the insta pot set the time and forget it until it is done!

Teriyaki pork has always been a favorite in our house. Now with the instant pot, we can have it any time of year without making the house too hot.

We enjoyed this recipe with cauliflower rice and a cabbage salad, but stay tuned for other ways to use the teriyaki pork into two additional meal.

Thank you to Naughty Pig Butchery for supplying the beautiful pork butt used while making this recipe.

Tools:

• Electric pressure cooker (Instantpot or other brand)
• Utensils for shredding pork
• Serving dish

Ingredients:

• 2 Tbsp avocado oil
• 3 – 4 lbs pork shoulder or butt
• 1 bottle Snackin’ Free Teriyaki Dressing/ Marinade

Directions

• Preheat pressure cooker on “MEAT” setting and add oil
• Once hot, add pork and brown on each side (do not use top for this step)
• When pork is browned, turn off cooker.
• Add Teriyaki Dressing/Marinade to the pork.
• Set pressure cooker to cook on MEAT setting again.
• Cover and set to cook for 15 minutes per pound. (approx. 1 hour) View Instant Pot Timetable here.
• Be sure the vent on the top is set to SEAL not vent.
• Once the meat is done let the steam release naturally.
• Remove the top and shred meat with forks.
• Serve and enjoy.

**Try using some of our other Dressing/Marinades with this recipe

If you make our Teriyaki Pork Recipe tag @snackinfree in your posts. We would love to see your creations.

COMING SOON

Other Recipes with Teriyaki Pork – Meal Prepping Made Easy

Paleo Teriyaki
Pork Tacos

Paleo Teriyaki
Bowls

Our paleo strawberry shortcakes are a perfect fluffy and fruity dessert to end the day. Top our paleo shortcakes with your favorite fruits (strawberries, bananas or blueberries) and then a large dollop of coconut whipped cream. Enjoy this delicious summer time dessert outside on the patio looking at the stars!

Ingredients

• 1 serving
• 1 Snackin’ Free Shortcake
• 2 to 3 fresh organic strawberries sliced
• You can add blueberries, bananas or any other fresh organic fruit.
• 1 tub of CocoWhip

Directions

1. Slice strawberries and/or other fruits.
2. Place fruit on top of short cake.
3. Top all with a dollop of CocoWhip.
4. Serve and enjoy

Crust Ingredients

• ¾ cup almonds or pecans
• ⅓ cup unsweetened coconut flakes
• 1 cup packed pitted dates
• 1 to 3 Tablespoons of Cocoa Powder for Chocolate Crust

Crust Instructions

1. Line the bottom of a 6-inch springform pan with parchment paper and grease the bottom and sides with coconut oil or avocado oil.
2. Place the almonds and coconut in a food processor; process until it resembles very coarse sand. Add the dates, pulse a few times, until dates are finely chopped and mixture comes together as a cohesive dough. Press mixture evenly into bottom of prepared pan. Set aside and make filling.

Filling Ingredients

• ¾ cup coconut butter (coconut manna)
• 4 tablespoons of water
• 3 tablespoons lemon juice
• 3 tablespoons vanilla extract
• ⅔ cup coconut sugar or maple sugar or date sugar (we recommend coconut sugar or date sugar to get a caramel taste)
• 4 tablespoons coconut oil
• 2 containers of Daiya dairy free vegan plain cream cheese style spread

TIP: If you wish to cut down on the sugar you can use stevia flavored drops in place of the sweeteners. You will have to add a bit at a time to get the taste that you want.

Filling Instructions

1. In a blender or food processor blend coconut butter, water, lemon juice, vanilla and sweetener until combined.
2. Add cream cheese spread and blend until smooth.
3. Melt coconut oil and add to cream cheese mixture and blend until smooth.
4. Pour filling into prepared crust. Cover and refrigerate 3 hours until firm.

Caramel Sauce Topping Ingredients

• coconut cream from 1 can of full fat coconut milk*
• 1 cup caramel flavored date syrup, coconut sugar, maple sugar or date sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt (optional)
• 3/4 cup unsweetened coconut
• 1/3 cup dark chocolate
• 2/ teaspoons coconut oil

Caramel Sauce Topping Instructions

1. Place the coconut cream into a saucepan over medium low heat. Add in the sugar chosen and vanilla extract; stir to incorporate. 
2. Heat sauce until it begins to boil.  Heat should be set so that the sauce is at a rolling boil, but low enough to keep it from boiling over. Boil caramel sauce for 30 to 35 minutes or until sauce is thick enough to coat a spoon and stay when finished. This will thicken up more as it cools.
3. Half the caramel topping and add ¾ cup of unsweetened coconut, mix thoroughly and top firm cheesecake with caramel/coconut mixture.
4. Fill a saucepan with water and place over medium to low heat. Create a double boiler by placing a bowl over the saucepan; add ⅓ cup dark chocolate and 2 teaspoons of coconut oil.  Once mixture is completely melted, drizzle over the top of the cheese cake. Then drizzle the remaining caramel mixture over the top.

*Place can of coconut milk in fridge for an hour or two (over night is best). When you open the can the coconut cream will have risen to the top and separated from the coconut water; scoop out the thick cream from the top to use.