23 Delicious Fall Paleo Instant Pot Recipes You’ll Love

Fall is the perfect season to embrace hearty, comforting meals that are also healthy and paleo-friendly.

The Instant Pot makes it easy to create delicious dishes in a fraction of the time, from tender meats to nutrient-packed vegetables.

In this article, we’ve curated 23 fall paleo Instant Pot recipes that highlight seasonal ingredients like butternut squash, sweet potatoes, apples, cranberries, and warming spices.

Whether you’re cooking for your family, meal prepping for the week, or planning a cozy dinner, these recipes will bring the flavors of autumn to your table effortlessly.

From soups and stews to curries, chili, seafood, and poultry dishes, there’s something for every palate.

Each recipe is designed to be nutrient-dense, gluten-free, and full of the rich, comforting flavors that make fall meals so satisfying.

23 Delicious Fall Paleo Instant Pot Recipes You’ll Love

With these 23 fall paleo Instant Pot recipes, you can enjoy the rich flavors of the season without spending hours in the kitchen.

From sweet and savory dishes like apple cider chicken to hearty stews, warming curries, and spiced seafood, these recipes make it easy to stick to a paleo lifestyle while embracing the tastes of fall.

Whether you’re cooking for family dinners, hosting friends, or meal prepping for the week ahead, the Instant Pot simplifies the process, allowing you to create flavorful, wholesome meals with minimal effort.

So grab your Instant Pot, seasonal ingredients, and let these recipes bring warmth and flavor to your fall table!

Autumn Harvest Chicken Stew

This Autumn Harvest Chicken Stew is a cozy, nutrient-packed meal perfect for chilly fall evenings.

Tender chicken, root vegetables, and a medley of warm spices come together in the Instant Pot to create a hearty stew that’s completely paleo-friendly.

With minimal prep, you’ll have a wholesome dinner on the table in under an hour.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 small butternut squash, peeled and cubed
• 1 cup celery, chopped
• 4 cups chicken broth (paleo-friendly)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped

Instructions:

1. Turn the Instant Pot to sauté mode and melt the coconut oil. Add onions and garlic, sautéing for 3–4 minutes until fragrant.
2. Add chicken pieces and lightly brown for 3–4 minutes.
3. Stir in carrots, parsnips, butternut squash, and celery.
4. Pour in chicken broth and season with cinnamon, nutmeg, paprika, salt, pepper, thyme, and rosemary. Mix well.
5. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
6. Once done, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
7. Taste and adjust seasoning if necessary, then serve hot.

This stew bursts with fall flavors and comforting warmth. It’s perfect for meal prep, and leftovers taste even better the next day.

Paleo-friendly, hearty, and soul-satisfying.

Pumpkin Sage Pork Tenderloin

Pumpkin Sage Pork Tenderloin is a fall-inspired paleo recipe made effortlessly in the Instant Pot.

Juicy pork tenderloin pairs beautifully with creamy pumpkin puree and aromatic sage for a quick weeknight dinner that feels indulgent but remains grain-free.

Ingredients:

• 2 lbs pork tenderloin
• 2 tablespoons avocado oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup chicken broth
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon sea salt
• 1 tablespoon apple cider vinegar

Instructions:

1. Turn the Instant Pot to sauté mode and heat avocado oil. Sear pork tenderloin on all sides until golden brown, about 3 minutes per side. Remove and set aside.
2. Add onion and garlic to the pot, sauté until soft, about 2–3 minutes.
3. Stir in pumpkin puree, chicken broth, sage, paprika, salt, pepper, and apple cider vinegar. Mix until smooth.
4. Return the pork tenderloin to the pot, spooning some sauce over the top.
5. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
6. Allow a natural pressure release for 10 minutes before opening.
7. Slice the pork, spoon sauce over the top, and serve immediately.

Tender pork infused with savory pumpkin and sage flavors makes this dish a fall showstopper. Paleo, quick, and perfect for cozy dinners.

Spiced Apple Beef Roast

This Spiced Apple Beef Roast combines the sweetness of apples with warming fall spices, creating a paleo-friendly Instant Pot meal full of flavor.

The beef comes out tender and juicy, soaking in a fragrant broth with a hint of sweetness and spice.

Ingredients:

• 3 lbs beef chuck roast
• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large apples, peeled, cored, and sliced
• 3 carrots, chopped
• 2 cups beef broth
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 1 teaspoon fresh thyme

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown the beef roast on all sides, 4–5 minutes per side, then remove.
2. Add onion and garlic, sautéing for 2–3 minutes until fragrant.
3. Add sliced apples, carrots, beef broth, cinnamon, nutmeg, ginger, salt, pepper, apple cider vinegar, and thyme. Stir well.
4. Return the roast to the pot and cover with liquid. Close the lid and set the valve to sealing. Cook on high pressure for 60 minutes.
5. Allow a natural pressure release for 15 minutes, then carefully release remaining pressure.
6. Slice the beef and serve with the apple-carrot mixture and broth.

Sweet, spiced apples complement tender beef perfectly, creating a fall dish that’s both comforting and paleo-friendly.

A true one-pot wonder for busy autumn nights.

Maple Dijon Chicken Thighs

Maple Dijon Chicken Thighs are a savory-sweet paleo Instant Pot dish perfect for fall dinners.

Juicy chicken thighs are coated in a tangy Dijon-maple sauce and cooked to tender perfection, making a quick, flavor-packed meal with minimal effort.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• ¼ cup pure maple syrup
• 3 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 teaspoon sea salt
• ½ cup chicken broth
• 1 teaspoon fresh thyme

Instructions:

1. Turn the Instant Pot to sauté mode and melt the coconut oil. Brown the chicken thighs on both sides for 3–4 minutes each. Remove and set aside.
2. Add onion and garlic to the pot and sauté until softened, 2–3 minutes.
3. Stir in maple syrup, Dijon mustard, paprika, salt, pepper, and chicken broth. Mix well.
4. Return the chicken to the pot and coat with the sauce. Sprinkle thyme on top.
5. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
6. Allow a natural pressure release for 5–10 minutes, then carefully release remaining pressure.
7. Serve chicken with sauce spooned over the top.

The balance of sweet maple and tangy Dijon elevates simple chicken thighs into a comforting fall meal.

Paleo-friendly, aromatic, and perfect with roasted vegetables or a salad.

Butternut Squash and Sausage Soup

This creamy, paleo-friendly Butternut Squash and Sausage Soup is a warm, hearty fall dish made in the Instant Pot.

Savory sausage pairs with tender squash and spices to create a rich, comforting soup that’s perfect for chilly evenings.

Ingredients:

• 1 lb paleo-friendly sausage (ground, chicken, or pork)
• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 3 carrots, chopped
• 4 cups chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Brown sausage until fully cooked, then remove and set aside.
2. Sauté onion and garlic in the remaining fat for 2–3 minutes.
3. Add butternut squash, carrots, chicken broth, cinnamon, nutmeg, salt, pepper, and thyme. Stir to combine.
4. Return cooked sausage to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Use an immersion blender to partially puree the soup for a creamy texture while leaving some chunks for heartiness.

Sweet, savory, and silky, this soup is a fall favorite that’s both paleo-friendly and filling. Perfect as a cozy dinner or make-ahead lunch.

Autumn Veggie Beef Chili

Autumn Veggie Beef Chili is a warming, paleo-friendly Instant Pot recipe loaded with seasonal vegetables and tender ground beef.

Spiced with paprika, cumin, and fall herbs, this chili is hearty, healthy, and ideal for chilly evenings.

Ingredients:

• 2 lbs ground beef
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups butternut squash, cubed
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 1 cup carrots, diced
• 2 cups beef broth
• 1 tablespoon tomato paste (optional, paleo-friendly)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Turn the Instant Pot to sauté mode and heat coconut oil. Brown ground beef until no longer pink. Remove and set aside.
2. Sauté onion and garlic in the same pot for 2–3 minutes.
3. Add butternut squash, mushrooms, bell pepper, carrots, tomato paste (if using), and beef broth. Stir in paprika, cumin, chili powder, salt, pepper, and thyme.
4. Return ground beef to the pot and mix thoroughly.
5. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
6. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
7. Stir chili before serving, adjusting seasoning if needed.

This chili is a vibrant, vegetable-packed fall dish with deep, comforting flavors.

Paleo-friendly, hearty, and perfect for meal prep or family dinners.

Apple Cider Braised Chicken

Apple Cider Braised Chicken is a fragrant and cozy fall-inspired paleo recipe made effortlessly in the Instant Pot.

Tender chicken thighs are braised in a tangy apple cider sauce with warming spices, creating a comforting one-pot meal perfect for cooler evenings.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup apple cider (unsweetened)
• ½ cup chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme
• 1 apple, cored and sliced

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown chicken thighs on both sides, 3–4 minutes per side. Remove and set aside.
2. Sauté onion and garlic in the same pot until soft, 2–3 minutes.
3. Add apple cider, chicken broth, cinnamon, nutmeg, salt, pepper, and thyme. Stir to combine.
4. Return chicken to the pot and nestle apple slices around it.
5. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
6. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
7. Serve chicken with apple slices and sauce spooned over the top.

Sweet apple cider and warming spices infuse every bite, creating a paleo-friendly, fall-perfect meal that’s tender, aromatic, and full of seasonal flavor.

Harvest Vegetable Beef Stew

Harvest Vegetable Beef Stew is a hearty, paleo-friendly Instant Pot dish packed with fall vegetables, tender beef, and rich, savory broth.

It’s a comforting, nutrient-dense meal perfect for chilly autumn evenings.

Ingredients:

• 2 lbs beef chuck, cubed
• 2 tablespoons avocado oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups butternut squash, cubed
• 2 cups carrots, chopped
• 1 cup celery, chopped
• 2 cups mushrooms, sliced
• 4 cups beef broth
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon tomato paste (optional, paleo-friendly)

Instructions:

1. Turn the Instant Pot to sauté mode and heat avocado oil. Brown beef cubes on all sides, 3–4 minutes per side, then remove.
2. Sauté onion and garlic in the same pot for 2–3 minutes.
3. Add butternut squash, carrots, celery, mushrooms, beef broth, tomato paste (if using), thyme, rosemary, salt, and pepper. Stir well.
4. Return beef to the pot and mix.
5. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
6. Allow a natural pressure release for 15 minutes, then carefully release remaining pressure.
7. Stir stew before serving.

This stew captures the essence of fall with sweet, earthy vegetables and tender beef, making it a wholesome, paleo-friendly dinner that’s perfect for family gatherings or meal prep.

Spiced Sweet Potato Pulled Pork

Spiced Sweet Potato Pulled Pork is a fall-inspired paleo Instant Pot recipe where tender pork shoulder meets sweet potatoes and warming spices.

This one-pot dish is perfect for hearty weeknight dinners or meal prep.

Ingredients:

• 3 lbs pork shoulder, trimmed
• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups sweet potatoes, peeled and cubed
• 1 cup chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• ½ teaspoon chili powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 tablespoon apple cider vinegar

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown pork shoulder on all sides, 4–5 minutes per side, then remove.
2. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Add sweet potatoes, chicken broth, smoked paprika, cinnamon, chili powder, salt, pepper, and apple cider vinegar. Stir to combine.
4. Return pork shoulder to the pot, nestling it among the sweet potatoes.
5. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
6. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
7. Shred pork with two forks, mixing it with sweet potatoes and sauce.

Tender, spiced pork combined with sweet potatoes creates a comforting and hearty fall meal.

Paleo-friendly and rich in flavor, it’s perfect for casual dinners or meal prep for the week.

Cranberry Apple Chicken

Cranberry Apple Chicken is a festive, fall-inspired paleo Instant Pot recipe.

Juicy chicken breasts are cooked with tart cranberries, sweet apples, and warming spices to create a flavorful, one-pot meal perfect for autumn dinners.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and chopped
• 1 cup fresh or frozen cranberries
• ½ cup chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown chicken breasts for 2–3 minutes per side, then remove.
2. Sauté onion and garlic for 2–3 minutes until soft.
3. Add chopped apple, cranberries, chicken broth, cinnamon, ginger, salt, pepper, and thyme. Stir to combine.
4. Return chicken to the pot, nestling it in the fruit mixture.
5. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
6. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
7. Serve chicken with cranberries and apples spooned over the top.

Sweet, tart, and aromatic, this dish embodies fall flavors.

It’s paleo-friendly, visually stunning, and perfect for both weeknight dinners and holiday meals.

Autumn Root Vegetable Chicken Soup

Autumn Root Vegetable Chicken Soup is a hearty, comforting paleo Instant Pot meal.

Tender chicken combines with an array of seasonal root vegetables and aromatic herbs to create a nourishing fall soup.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 small turnip, diced
• 4 cups chicken broth
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions:

1. Turn the Instant Pot to sauté mode and heat coconut oil. Brown chicken thighs for 3–4 minutes per side, then remove.
2. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Add carrots, parsnips, turnip, chicken broth, thyme, rosemary, salt, and pepper. Stir well.
4. Return chicken to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
5. Allow a natural pressure release for 10 minutes, then carefully release remaining pressure.
6. Shred chicken in the pot and stir. Serve hot.

This soup is a warm hug in a bowl, packed with fall vegetables and tender chicken.

Paleo-friendly, nourishing, and perfect for chilly evenings.

Butternut Squash and Chicken Curry

Butternut Squash and Chicken Curry is a rich, flavorful paleo Instant Pot recipe that highlights fall produce.

Creamy butternut squash, tender chicken, and aromatic spices come together for a comforting, hearty curry.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cubed
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups butternut squash, cubed
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh cilantro, chopped

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown chicken cubes for 3–4 minutes, then remove.
2. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
3. Add butternut squash, coconut milk, chicken broth, curry powder, turmeric, salt, and pepper. Stir to combine.
4. Return chicken to the pot, mixing well. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Allow a natural pressure release for 5 minutes, then carefully release remaining pressure.
6. Garnish with fresh cilantro before serving.

This curry is creamy, aromatic, and perfectly suited to fall flavors.

Paleo-friendly, rich, and comforting, it’s a one-pot wonder that’s ideal for busy weeknights.

Maple Roasted Salmon with Butternut Squash

Maple Roasted Salmon with Butternut Squash is a fall-inspired paleo Instant Pot dish.

Tender, flaky salmon is infused with a touch of maple syrup and paired with roasted butternut squash, creating a flavorful, healthy, and cozy autumn meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons coconut oil
• 2 tablespoons pure maple syrup
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 cups butternut squash, cubed
• 1 teaspoon fresh thyme

Instructions:

1. Turn the Instant Pot to sauté mode and heat 1 tablespoon of coconut oil. Sear salmon fillets 2–3 minutes per side until lightly browned. Remove and set aside.
2. Sauté butternut squash in remaining coconut oil for 3–4 minutes. Add thyme, salt, pepper, and smoked paprika.
3. Drizzle maple syrup over the salmon and place fillets on top of the squash in the Instant Pot.
4. Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
5. Perform a quick release, carefully remove salmon, and serve alongside the roasted squash.

Sweet, smoky, and tender, this salmon dish pairs perfectly with fall flavors.

Paleo-friendly and simple, it’s elegant enough for guests but easy for weeknight dinners.

Autumn Turkey and Sweet Potato Chili

Autumn Turkey and Sweet Potato Chili is a warming, hearty paleo Instant Pot recipe.

Ground turkey, sweet potatoes, and fall spices come together in a one-pot meal that’s rich in flavor, nutrient-dense, and perfect for chilly evenings.

Ingredients:

• 2 lbs ground turkey
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 2 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown ground turkey for 5–6 minutes, then remove.
2. Sauté onion and garlic for 2–3 minutes until soft.
3. Add sweet potatoes, bell pepper, chicken broth, smoked paprika, cumin, chili powder, salt, pepper, and thyme. Stir to combine.
4. Return turkey to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
5. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Stir chili before serving.

Hearty, flavorful, and full of autumn goodness, this chili is paleo-friendly, comforting, and perfect for meal prep or family dinners.

Apple Cider Pork Chops

Apple Cider Pork Chops are a sweet-and-savory fall paleo Instant Pot recipe.

Juicy pork chops are braised in apple cider with onions and warming spices for a simple, comforting, and elegant autumn meal.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tablespoons coconut oil
• 1 onion, sliced
• 1 cup apple cider (unsweetened)
• ½ cup chicken broth
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Sear pork chops 3–4 minutes per side until golden. Remove and set aside.
2. Sauté onion in the same pot until soft, 2–3 minutes.
3. Add apple cider, chicken broth, cinnamon, nutmeg, salt, pepper, and thyme. Stir to combine.
4. Return pork chops to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Serve pork chops with apple-onion sauce spooned over the top.

Tender, flavorful, and infused with fall spices, these pork chops are a paleo-friendly autumn delight that’s perfect for cozy dinners or entertaining guests.

Cinnamon Spiced Lamb Stew

Cinnamon Spiced Lamb Stew is a rich, warming paleo Instant Pot recipe perfect for autumn.

Tender lamb chunks are cooked with root vegetables, apples, and a subtle cinnamon-spice blend, creating a comforting one-pot meal full of fall flavors.

Ingredients:

• 2 lbs lamb shoulder, cubed
• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 parsnips, sliced
• 1 apple, peeled, cored, and chopped
• 4 cups beef or chicken broth
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh rosemary

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown lamb cubes on all sides, 4–5 minutes. Remove and set aside.
2. Sauté onion and garlic for 2–3 minutes until fragrant.
3. Add carrots, parsnips, apple, broth, cinnamon, nutmeg, salt, pepper, and rosemary. Stir to combine.
4. Return lamb to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes.
5. Allow a natural pressure release for 10 minutes, then carefully release remaining pressure.
6. Stir stew and serve hot.

Aromatic, tender, and cozy, this lamb stew captures the essence of fall.

Paleo-friendly and hearty, it’s perfect for a family dinner or special autumn gathering.

Ginger Pumpkin Shrimp

Ginger Pumpkin Shrimp is a quick, paleo-friendly Instant Pot recipe that celebrates fall flavors.

Sweet pumpkin puree, fresh ginger, and succulent shrimp come together for a comforting, yet light, autumn meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup pumpkin puree
• ½ cup coconut milk
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 teaspoon fresh cilantro, chopped

Instructions:

1. Turn the Instant Pot to sauté mode and heat coconut oil. Sauté onion, garlic, and ginger for 2–3 minutes until fragrant.
2. Add pumpkin puree, coconut milk, salt, pepper, and smoked paprika. Stir well.
3. Add shrimp, stirring to coat with the sauce. Close the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
4. Quick release the pressure carefully.
5. Garnish with fresh cilantro before serving.

Sweet, savory, and aromatic, this shrimp dish is a light yet comforting paleo-friendly fall meal.

Perfect for weeknight dinners or special autumn occasions.

Sweet Potato Turkey Meatballs

Sweet Potato Turkey Meatballs are a paleo Instant Pot recipe that’s hearty, flavorful, and fall-inspired.

Ground turkey and roasted sweet potatoes form tender, spiced meatballs simmered in a savory broth for a one-pot meal.

Ingredients:

• 1 lb ground turkey
• 1 cup cooked sweet potato, mashed
• 1 egg (optional, for binding, paleo-friendly)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 3 cups chicken broth
• 1 teaspoon fresh thyme

Instructions:

1. In a bowl, combine ground turkey, mashed sweet potato, garlic, paprika, cinnamon, salt, pepper, and egg (if using). Mix well and form into 12–14 meatballs.
2. Set the Instant Pot to sauté mode and heat coconut oil. Brown meatballs for 2–3 minutes per side.
3. Add chicken broth and thyme. Stir gently to combine.
4. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Serve meatballs with the broth spooned over the top.

Tender, flavorful, and perfectly spiced, these meatballs are a comforting paleo-friendly fall dish.

Ideal for family dinners or meal prep during autumn.

Spiced Autumn Cod with Root Vegetables

Spiced Autumn Cod is a light, paleo-friendly Instant Pot recipe that combines flaky cod with hearty root vegetables and warming fall spices.

It’s a nutritious, one-pot meal perfect for a cozy autumn dinner.

Ingredients:

• 1 lb cod fillets
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 small sweet potato, cubed
• 1 cup chicken or fish broth
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Turn the Instant Pot to sauté mode and heat coconut oil. Sauté onion and garlic for 2–3 minutes until fragrant.
2. Add carrots, parsnip, sweet potato, broth, smoked paprika, cinnamon, salt, pepper, and thyme. Stir well.
3. Place cod fillets on top of the vegetables. Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
4. Quick release the pressure carefully.
5. Serve cod with the spiced vegetables and a drizzle of broth.

Tender cod infused with autumn spices and root vegetables makes this dish a light yet hearty fall meal.

Paleo-friendly and packed with seasonal flavors.

Autumn Herb Lamb Chops

Autumn Herb Lamb Chops are a quick and flavorful paleo Instant Pot recipe.

Juicy lamb chops are braised with fresh herbs, garlic, and a splash of apple cider for a tender and aromatic fall-inspired meal.

Ingredients:

• 4 lamb chops (bone-in, about 1 inch thick)
• 2 tablespoons coconut oil
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme
• ½ cup apple cider
• ½ cup beef broth
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Brown lamb chops 3–4 minutes per side, then remove.
2. Sauté garlic in the same pot for 1–2 minutes.
3. Add apple cider, beef broth, rosemary, thyme, salt, and pepper. Stir well.
4. Return lamb chops to the pot, coating them in the liquid. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Serve lamb chops with the herb-infused sauce.

Tender, aromatic, and perfectly seasoned, these lamb chops are a paleo-friendly fall favorite.

Ideal for special dinners or cozy family meals.

Pumpkin Coconut Shrimp Curry

Pumpkin Coconut Shrimp Curry is a rich and creamy paleo Instant Pot recipe perfect for fall.

Succulent shrimp are cooked in a velvety pumpkin and coconut sauce with warm spices for a comforting and elegant autumn meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup pumpkin puree
• 1 can (13.5 oz) full-fat coconut milk
• ½ teaspoon turmeric
• 1 teaspoon curry powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh cilantro, chopped

Instructions:

1. Set Instant Pot to sauté mode and heat coconut oil. Sauté onion, garlic, and ginger for 2–3 minutes.
2. Add pumpkin puree, coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.
3. Add shrimp and stir to coat with the sauce. Close the lid, set the valve to sealing, and cook on high pressure for 2 minutes.
4. Quick release the pressure carefully.
5. Garnish with fresh cilantro before serving.

This creamy, spiced shrimp curry is a paleo-friendly fall delight.

Sweet pumpkin and aromatic spices make it comforting, flavorful, and perfect for cozy autumn evenings.

Autumn Apple Cider Chicken Thighs

Autumn Apple Cider Chicken Thighs are a fall-inspired paleo Instant Pot recipe where tender chicken thighs are braised in apple cider with onions, garlic, and warming spices.

This one-pot meal is both comforting and aromatic, perfect for autumn dinners.

Ingredients:

• 2 lbs bone-in, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup apple cider (unsweetened)
• ½ cup chicken broth
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme

Instructions:

1. Set the Instant Pot to sauté mode and heat coconut oil. Brown chicken thighs 3–4 minutes per side, then remove.
2. Sauté onion and garlic for 2–3 minutes until softened.
3. Add apple cider, chicken broth, cinnamon, nutmeg, salt, pepper, and thyme. Stir to combine.
4. Return chicken to the pot. Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
5. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
6. Serve chicken with the apple-onion sauce spooned over the top.

Juicy chicken infused with sweet apple cider and warming fall spices makes this a cozy, paleo-friendly dinner.

Perfect for weeknights or special autumn meals.

Harvest Vegetable Seafood Medley

Harvest Vegetable Seafood Medley is a light and flavorful paleo Instant Pot recipe featuring seasonal vegetables and fresh seafood.

Tender fish and shrimp are cooked with autumn veggies in a savory, aromatic broth for a nutritious and comforting fall meal.

Ingredients:

• 1 lb white fish fillets (such as cod or haddock)
• 1 lb shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 cup butternut squash, cubed
• 1 cup zucchini, sliced
• 2 cups seafood or chicken broth
• 1 teaspoon fresh thyme
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions:

1. Turn the Instant Pot to sauté mode and heat coconut oil. Sauté onion and garlic for 2–3 minutes.
2. Add carrots, butternut squash, zucchini, broth, thyme, salt, and pepper. Stir well.
3. Place fish fillets on top of the vegetables and layer shrimp on top. Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
4. Quick release the pressure carefully.
5. Serve seafood with the vegetables and broth.

This medley is light, flavorful, and packed with fall colors and nutrients.

Paleo-friendly and easy to prepare, it’s a perfect one-pot autumn seafood dinner.