Hi i'm Dr Dody Tyneway and today we're going to make a chicken sweet potato and vegetable
recipe in the pressure cooker it takes about three minutes and it makes about 14 to 16
cups of food between five and six pounds so we will show you what we've got when we come back
welcome back let's get started first thing i'm going to do is take my coconut oil and i'm going
to add it to the pressure cooker and you can see the handy dandy saute function right here
and we're going to go ahead and and put the coconut oil in and this will heat up fairly
quickly so be ready to put your meat in make sure it's unpackaged and go ahead and
add it to the instant pot and this will actually saute in a little less than 10 minutes and
what we'll do is once it's almost cooked we'll add in our vegetables put the top on and it'll
be about three minutes and this will be done so it's not necessary to saute it first but i like to
because it reduces the meat down a little bit it makes it easier to add my vegetables so i'm gonna
go ahead and add two eggs eggs are optional in the recipe so i'm gonna mix those in they've got a lot
of good protein remember it makes a whole little being so it's got a lot of good stuff in there
and got that in there i'm gonna go ahead and turn off the saute function
right there and cancel everything
and go ahead and add my vegetables I'm going to add my sweet potatoes
my carrots
my broccoli
the reason I do saute the meat a little bit to get started is to reduce the recipe because
it all has to fit in the instant pot has to be no than more than three-quarters full so
sometimes you do have to cut chop up the vegetables a little bit smaller so they all
fit well and that's kind of what I'm doing right now is I'm breaking up these broccoli pieces
so that the recipe fits easily you don't want to be you don't want to pressure cook right up to
the top of the of the pot and then the last thing I'm going to do is I'm going to add my blueberries
you may want to add a cup of water if you have a dryer recipe
biggest thing about the instant pot is the vent and you want to make sure that's closed
and i always make a habit of using a spatula to close the vent that way you never touch this vent
where the hot steam could potentially come out i always make myself use a spatula even if it's off
it's just a good thing to do so here we are um we use saute before now what we're going to do is use
the pressure cook setting and there's low normal and more i'm just going to use a normal setting
and i'm going to use it for three minutes and so i've got pressure cook you can go ahead
it'll it'll get started as soon as it warms up and there's a setting here that says keep warm
and what that will do is when the instant pot is done it'll keep it warm but i don't want that
i just want it to finish and then i'm going to let it decompress on its own and it takes about
30 minutes but when it's done this the little pin on the top of the instant pot right here
it's gonna come up when it comes to pressure and it takes about 20 minutes to come to pressure
okay so now we're done and i wanted to show you the vent i'm going to use i would say use a
spatula or ladle to see if if this was pressurized you would see a lot of steam
coming out here but i always i never touch this and i just push it over you can see the pin
right here is down so that means that the recipe has the pressure has been released we are almost
there and ready to reveal our recipe so here we go all our hard work and here's our chicken sweet
potato and vegetables so what we're gonna do is let this cool and then we're going to go ahead
and add our ballistic vet blend premix and the omega-3s tell me about your cookbook so the
cookbook holistic vet bun cookbook contains other recipes for the instant pot for the oven and also
for the stove top it's got recipes in here for treats and also for bone broth so now we're
going to go ahead and add our omega-3s this is the holistic vet blend omega-3 icelandic
fish oil go ahead and add that omega-3s are really important for immune system health
and are naturally anti-inflammatory so i'm going to go ahead and add those and then we're going to
go ahead and add the holistic vet blend regular pre-mix this has new zealand grass-fed beef
liver in it which is a great organ meat packed with nutrients vitamins and minerals whole food
nutrition also has your calcium and trace minerals so i'm gonna go ahead and mix that in there and
give it a good mix up here this is going to make about 14 cups of food and i'm gonna go
ahead and parcel it out into meals you can keep it in your refrigerator for four days and freeze
the rest especially if you have a small dog you're probably gonna have some left over
and uh small dog this will probably get you about a week of food a medium-sized dog maybe four to
five days and a large dog you probably have to cook twice a week or you can make a double batch
so that's it and i think your dog's really gonna love it so go ahead and just hit that
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