For cozy winter evenings, a selection of hearty low-carb Instant Pot recipes awaits. Featured dishes include Creamy Garlic Mushroom Chicken and Low-Carb Beef Stroganoff, both delivering rich flavors in no time. Spicy Turkey Chili offers warmth and spice, while a Cheesy Cauliflower Chicken Casserole provides comfort food vibes. Tuscan Garlic Butter Shrimp delivers a quick seafood fix, making meals satisfying and nutritious. Explore these delicious recipes and discover even more enticing options to warm the soul.
Creamy Garlic Mushroom Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups sliced mushrooms (cremini or button)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Turn on your Instant Pot and select the 'Sauté' function. Add olive oil to the pot and let it heat up.
- Once hot, add the chicken breasts and season with salt, pepper, and Italian seasoning. Sear the chicken for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same pot, add the sliced mushrooms and garlic. Sauté for about 2-3 minutes until the mushrooms are tender and the garlic is fragrant.
- Pour in the chicken broth and use a spatula to deglaze the pot, scraping any browned bits off the bottom.
- Return the chicken breasts to the pot, then pour in the heavy cream. Close the lid and set the valve to sealing. Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 10 minutes.
- Once the cooking time is up, perform a quick release of the pressure. Carefully open the lid and check that the chicken is cooked through (internal temperature should reach 165°F).
- Remove the chicken from the pot and set on a plate. If you'd like the sauce to thicken, turn the 'Sauté' function back on and simmer the sauce for a few minutes until desired consistency is reached.
- Pour the sauce over the chicken, garnish with fresh parsley, and serve.
Variations & Tips:
- For extra flavor, add a splash of white wine before closing the lid.
- You can customize this dish by adding spinach or kale towards the end of cooking for added nutrients.
- If you prefer a dairy-free version, replace the heavy cream with coconut cream or a dairy-free cream alternative.
- To make the dish spicier, consider adding red pepper flakes or a dash of hot sauce while cooking.
- Serve this creamy garlic mushroom chicken over zoodles (zucchini noodles) or cauliflower rice for a complete low-carb meal.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Low-Carb Beef Stroganoff
Low-Carb Beef Stroganoff is a hearty and satisfying dish that is perfect for those looking to indulge in comfort food while keeping their carbohydrate intake low. This creamy, savory meal brings together tender beef and mushrooms in a rich sauce that can be served over zoodles (zucchini noodles) or cauliflower rice for a deliciously healthy twist. With a preparation time of just 15 minutes and a cooking time of about 30 minutes in the Instant Pot, it's an ideal option for busy weeknights or meal prep.
Ingredients:
- 1 lb beef stew meat or sirloin, cut into bite-sized pieces
- 2 cups mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream or Greek yogurt
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Optional: Zoodles or cauliflower rice for serving
Cooking Instructions:
- Sauté the beef: Set the Instant Pot to the 'Sauté' mode. Add olive oil and let it heat up. Add the beef pieces and season with salt and pepper. Brown the meat on all sides, which should take about 5-7 minutes. Remove the beef and set aside.
- Sauté the vegetables: In the same pot, add the diced onion and sauté until translucent. Add in the mushrooms and garlic, cooking for another 3-4 minutes until the mushrooms soften.
- Deglaze and combine: Pour in the beef broth, scraping any browned bits from the bottom of the pot. Return the beef to the pot, add Worcestershire sauce, and paprika. Stir to combine.
- Pressure cook: Close the lid of the Instant Pot, ensuring that the vent is sealed. Set to 'Pressure Cook' on high for 15 minutes. Once cooking is complete, allow for a natural release for 5 minutes, then quick release the remaining pressure.
- Add the creamy element: Stir in the sour cream or Greek yogurt until well blended. If the sauce is too thick, you can adjust the consistency with more broth.
- Serve: Serve hot over zoodles or cauliflower rice, and garnish with fresh parsley.
Variations and Tips:
- Protein Swap: For a different flavor, try using ground beef or turkey.
- Vegetarian Option: Substitute beef with Portobello mushrooms or tofu for a vegetarian version.
- Add Greens: Spinach or kale can be added in the last few minutes of cooking for extra nutrients.
- Storage: Leftover Beef Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
- Thickening the sauce: If you prefer a thicker sauce, mix 1 teaspoon of xanthan gum with a few tablespoons of water and stir it into the sauce before adding the sour cream.
This low-carb beef stroganoff is a delightful dish that combines the flavor of traditional stroganoff with a healthier twist, sure to please even the pickiest of eaters!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Spicy Turkey Chili
Spicy Turkey Chili is a hearty and flavorful dish that's perfect for anyone looking for a low-carb meal that's both satisfying and easy to prepare. This recipe is ideal for weeknight dinners or meal prep, as it can be made quickly in the Instant Pot.
With a preparation time of just 15 minutes and a cooking time of about 30 minutes, you'll have a delicious bowl of spicy chili in under an hour!
Ingredients:
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14 oz) diced tomatoes with green chilies
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 can (14 oz) kidney beans, drained and rinsed (optional for a more filling chili)
- Fresh cilantro for garnish (optional)
- Shredded cheese (optional, for serving)
Cooking Instructions:
1. Sauté the Vegetables and Meat: Switch the Instant Pot to the "Sauté" setting. Add the diced onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened.
Add the ground turkey, break it apart with a spoon, and cook until browned.
2. Add Remaining Ingredients: Once the turkey is no longer pink, stir in the diced tomatoes, chicken broth, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and pepper.
If using kidney beans, add them in at this stage.
3. Pressure Cook: Secure the lid on the Instant Pot and confirm the valve is set to sealing. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 15 minutes.
4. Release Pressure: Once the cooking time is done, allow for a natural pressure release for about 10 minutes before using the quick release to release any remaining steam.
5. Serve and Garnish: Carefully open the lid, stir the chili, and taste for seasoning adjustments. Serve hot garnished with fresh cilantro and shredded cheese if desired.
Variations and Tips:
- For Extra Heat: Add more cayenne pepper or diced jalapeños to enhance spiciness.
- Vegetarian Option: Substitute ground turkey with lentils or crumbled tofu.
- Make It Chunky: Instead of canned beans, add chopped vegetables like zucchini or mushrooms for a chunkier texture.
- Thicker Chili: For a thicker consistency, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it into the chili before pressure cooking.
- Meal Prep: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months for easy meals later.
Enjoy this spicy turkey chili as a delicious, healthy option that warms you up!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Cheesy Cauliflower Chicken Casserole
Cheesy Cauliflower Chicken Casserole is a low-carb, comforting dish that perfectly blends flavors while keeping your meal healthy and satisfying. This casserole is ideal for anyone following a ketogenic or low-carb diet, as well as those looking for a delicious way to sneak more veggies into their meals.
With a total preparation time of approximately 45 minutes, this hearty dish is perfect for a family dinner or meal prep for the week ahead.
Ingredients:
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium head of cauliflower, chopped into florets
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1 cup chicken broth
- 1 cup broccoli florets (optional)
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- Chopped green onions for garnish (optional)
Cooking Instructions:
- Prepare the Chicken: Set your Instant Pot to sauté mode and add a small amount of oil. Once hot, add the diced chicken and season with salt, pepper, garlic powder, and onion powder. Sauté for about 5-7 minutes until the chicken is browned.
- Add Ingredients: Turn off the sauté mode. Add the chopped cauliflower and broccoli florets (if using) to the pot. Pour in the chicken broth and add the cream cheese and sour cream, mixing well until combined.
- Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the manual or pressure cook setting and cook on high pressure for 8 minutes.
- Release Pressure: Once the cooking time is up, allow for a quick release of the pressure. Carefully remove the lid.
- Add Cheese: Stir the mixture to combine and add the shredded cheddar cheese. Mix until the cheese is melted and everything is well-combined.
- Serve: Spoon the casserole into bowls and garnish with chopped green onions if desired. Enjoy your cheesy, creamy casserole!
Variations and Tips:
- Add Other Vegetables: Feel free to mix in other low-carb veggies like spinach, zucchini, or bell peppers for added nutrition and flavor.
- Make it Spicy: For a kick, add diced jalapeños or red pepper flakes when sautéing the chicken.
- Use Different Cheeses: Swap out cheddar for other cheese varieties such as mozzarella or pepper jack for different flavor profiles.
- Meal Prep: This casserole stores well in the refrigerator for up to three days and can be frozen for longer storage. Just reheat thoroughly before serving.
This easy-to-make Cheesy Cauliflower Chicken Casserole is sure to become a go-to dish in your low-carb meal rotation!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Tuscan Garlic Butter Shrimp
Tuscan Garlic Butter Shrimp is a delectable low-carb dish that brings the tastes of Italy right to your dining table. Perfect for seafood lovers and anyone following a low-carb or ketogenic diet, this flavorful dish features succulent shrimp sautéed in a rich garlic butter sauce, accompanied by fresh spinach and sun-dried tomatoes.
With a preparation time of just 10 minutes and a cooking time of 15 minutes, it's an ideal meal for a weeknight dinner or a special occasion.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup spinach, fresh
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
- Grated Parmesan cheese for serving (optional)
Cooking Instructions:
- Sauté the Shrimp: Set your Instant Pot to the 'Sauté' function. Add 2 tablespoons of butter and let it melt. Once melted, add the shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp and set aside.
- Prepare the Sauce: In the same pot, add the remaining butter. Once melted, stir in the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add Vegetables: Stir in the chopped sun-dried tomatoes and fresh spinach, allowing them to wilt slightly for a minute.
- Create Creamy Mixture: Pour in the heavy cream, mixing thoroughly. Let it simmer for a minute to thicken slightly, then season with salt and pepper to taste.
- Combine and Finish: Return the sautéed shrimp to the pot, stirring to coat them in the creamy mixture. Allow the shrimp to heat through for an additional 2 minutes.
- Serve: Garnish with fresh basil and serve with grated Parmesan cheese if desired. Enjoy your Tuscan Garlic Butter Shrimp with a side of steamed vegetables or cauliflower rice for a complete low-carb meal.
Variations and Tips:
- Protein Options: You can substitute shrimp with chicken breast or scallops for a different protein experience.
- Veggie Add-ins: Consider adding zucchini noodles or bell peppers for extra veggies while maintaining low-carb nutrition.
- Herb Variety: Fresh parsley or oregano can replace basil for a different flavor profile.
- Make it Spicier: If you enjoy heat, adjust the amount of red pepper flakes to your preferred spice level.
- Storage: This dish stores well in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Zesty Lemon Herb Pork Chops
Zesty Lemon Herb Pork Chops are a delightful and savory low-carb dish, perfect for anyone looking to enjoy a flavorful meal without the extra carbohydrates. This recipe is ideal for busy weeknights or as a quick meal prep option, as it takes just about 30 minutes from start to finish.
The combination of zesty lemon and fragrant herbs elevates the pork chops while keeping them tender and juicy, making it a satisfying dish for both family dinners and entertaining guests.
Ingredients
- 4 boneless pork chops (about 1-inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Zest of 1 lemon
- Fresh parsley, chopped (for garnish)
Cooking Steps
- Season the Pork Chops: In a small bowl, mix together the garlic powder, onion powder, oregano, thyme, paprika, salt, and pepper. Rub this seasoning mix all over the pork chops.
- Sauté: Set the Instant Pot to the "Sauté" mode and add the olive oil. Once hot, add the seasoned pork chops and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the pot and set aside.
- Deglaze the Pot: Pour in the lemon juice and use a wooden spoon to scrape up any brown bits from the bottom of the pot. This adds flavor to the dish and prevents a burn notice.
- Pressure Cook: Place the pork chops back into the pot and add the lemon zest. Close the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes before performing a quick release to let out any remaining pressure.
- Serve: Once the pork chops are cooked, remove them from the pot. Serve garnished with fresh parsley and a squeeze of additional lemon juice if desired.
Variations & Tips
- Herb Variations: Feel free to experiment with different herbs such as rosemary or basil for a different flavor profile.
- Serving Suggestions: Pair the pork chops with a side of steamed vegetables or a fresh salad to keep the dish low-carb.
- Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Cooking from Frozen: If using frozen pork chops, add an additional 2-3 minutes to the cooking time and make certain they are arranged in a single layer in the pot.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Beef and Broccoli Stir-Fry
Beef and Broccoli Stir-Fry is a quick, nutritious dish that's ideal for those following a low-carb diet. This delightful meal combines tender beef strips with vibrant broccoli, all coated in a savory sauce. Perfect for busy weeknights, you can whip it up in just 30 minutes using your Instant Pot, making it a fantastic option for families or anyone seeking a delicious and healthy dinner in a hurry.
Ingredients:
- 1 pound flank steak, thinly sliced
- 3 cups broccoli florets
- 1/4 cup soy sauce (low-sodium)
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 teaspoons cornstarch mixed with 2 tablespoons water (optional for thickening)
Cooking Instructions:
- Set your Instant Pot to the sauté function. Add the sesame oil and allow it to heat up.
- Add the sliced flank steak to the pot, season with salt and pepper, and sauté for about 3-4 minutes until browned.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the soy sauce, rice vinegar, and red pepper flakes (if using). Stir everything to combine.
- Toss in the broccoli florets.
- Close the lid of the Instant Pot and verify the steam valve is set to sealing. Select the manual function and set it for 5 minutes on high pressure.
- Once the cooking time is complete, carefully perform a quick release of the pressure.
- If you prefer a thicker sauce, add the cornstarch slurry to the pot and mix well. Use the sauté function for a few minutes to thicken the sauce to your liking.
- Serve hot, garnished with sesame seeds if desired.
Variations & Tips:
- For a different protein, you can substitute chicken or shrimp.
- Add more vegetables like bell peppers, snap peas, or carrots for extra nutrition and color.
- If you prefer a sweeter sauce, consider adding a sugar substitute to the soy sauce mix.
- Serve over cauliflower rice or zoodles for a complete low-carb meal.
- Make certain not to overcook the broccoli; it should be bright green and tender-crisp for the best texture.
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Buffalo Chicken Lettuce Wraps
Buffalo Chicken Lettuce Wraps are a delicious, low-carb dish perfect for anyone looking to enjoy bold flavors without the extra carbs. These wraps are great for a quick weeknight dinner or a satisfying appetizer for gatherings.
With the use of an Instant Pot, you can prepare this dish in just about 30 minutes, which makes it convenient for busy lifestyles. Not only are they packed with protein from the chicken, but they also provide a invigorating crunch from the lettuce leaves.
Get ready to experience a zesty flavor explosion in a healthy package!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce (hot sauce of choice)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 head of romaine or butter lettuce, leaves separated
- Optional toppings: diced celery, sliced green onions, crumbled blue cheese, ranch or blue cheese dressing
Cooking Steps:
- Prepare the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- Sauté: Set your Instant Pot to 'Sauté' mode and add the olive oil. Once the oil is hot, carefully add the seasoned chicken breasts and sear on both sides for about 3-4 minutes until golden.
- Pressure Cook: Pour the buffalo sauce over the chicken. Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 10 minutes at high pressure. Make sure the valve is set to sealing.
- Natural Release: Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks or a hand mixer. Return the shredded chicken to the pot and mix it well with the sauce.
- Assemble: Take a lettuce leaf and fill it with the buffalo chicken mixture. Top with your choice of diced celery, green onions, and blue cheese or dressing, if desired.
Variations & Tips:
- Chicken Substitute: You can use shredded rotisserie chicken for an even quicker option. Reduce the cook time in the Instant Pot to just 5 minutes to heat through.
- Spice Level: Adjust the heat by using mild or hot buffalo sauce depending on your taste preference.
- Wrap Alternatives: Instead of lettuce, consider using cabbage leaves, which are also low-carb and add a different texture.
- Meal Prep: Make the buffalo chicken ahead of time and store in the refrigerator for up to 4 days. It can be reheated as needed for easy meal options.
- Add Vegetables: For extra nutrition and crunch, include sliced cucumbers or shredded carrots in your wraps.
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Low-Carb Vegetable Beef Soup
Low-Carb Vegetable Beef Soup is a hearty and nourishing dish that is perfect for anyone looking to enjoy a flavorful meal while keeping their carbohydrate intake in check. This soup is packed with tender beef and an array of fresh, low-carb vegetables, making it an excellent choice for those on a ketogenic or low-carb diet. With a preparation time of just 15 minutes and a cooking time of 30 minutes in the Instant Pot, you can have a warm and satisfying meal ready in no time.
Ingredients:
- 1 pound ground beef (or stew meat)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth (low sodium)
- 1 cup chopped celery
- 1 cup chopped carrots (or omit for lower carbs)
- 1 cup diced zucchini
- 1 cup chopped bell peppers
- 1 can (14.5 oz) diced tomatoes (no added sugar)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for browning the meat)
- Fresh parsley for garnish (optional)
Cooking Instructions:
- Sauté the beef: Select the "Sauté" setting on your Instant Pot. If using ground beef, add the olive oil and brown the meat until fully cooked, breaking it apart with a spoon. If using stew meat, brown the meat on all sides.
- Add the aromatics: Stir in the diced onion and minced garlic into the pot, cooking for an additional 2-3 minutes until the onion is translucent.
- Input the veggies and broth: Add the celery, carrots, zucchini, bell peppers, diced tomatoes (with juice), Italian seasoning, beef broth, salt, and pepper. Stir until combined.
- Pressure cook: Close the lid and guarantee the valve is set to "Sealing." Select the "Soup" or "Manual" setting and cook on high pressure for 15 minutes.
- Release pressure: Once cooking is complete, allow for a 10-minute natural release, then carefully turn the valve to "Venting" for a quick release of any remaining pressure.
- Serve: Carefully remove the lid and stir the soup. Adjust seasoning if necessary and garnish with fresh parsley if desired.
Variations and Tips:
- For added flavor, consider using bone broth instead of regular beef broth.
- You can adjust the vegetable selection depending on your preference or what you have on hand. Other low-carb options include mushrooms, spinach, or cauliflower.
- If you want to add a bit more spice, include some red pepper flakes or hot sauce.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days, making it a great meal prep option.
- Freeze leftovers in individual portions for a quick and easy meal later on. Just remember to leave some space in the container for expansion when freezing.
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Italian Sausage and Spinach Soup
This Italian Sausage and Spinach Soup is a hearty, flavorful dish that combines savory Italian sausage with nutrient-rich spinach, making it a fantastic low-carb meal option.
It's perfect for those following a ketogenic diet or anyone looking to enjoy a delicious, warming bowl of soup without a lot of carbohydrates. The preparation time is approximately 10 minutes, with a cooking time of about 25 minutes in the Instant Pot, making it a quick and satisfying meal option any day of the week.
Ingredients:
- 1 pound Italian sausage (mild or spicy, depending on preference)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 4 cups fresh spinach
- ½ cup heavy cream (optional, for creaminess)
- Grated Parmesan cheese (for serving)
Cooking Instructions:
- Set your Instant Pot to the sauté mode. Add the Italian sausage and cook until browned, breaking it up into smaller pieces with a spoon. This should take about 5-7 minutes. Drain any excess fat if necessary.
- Add the diced onion and sauté for 2-3 minutes until the onion is softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Stir to combine.
- Close the Instant Pot lid and verify the valve is set to sealing. Cook on high pressure for 10 minutes.
- After cooking, allow for a natural release for 5 minutes, then quick-release any remaining pressure.
- Open the lid and stir in the fresh spinach until wilted. If desired, add heavy cream for a creamy texture.
- Serve hot, topped with grated Parmesan cheese.
Variations and Tips:
- For a vegetarian version, substitute the Italian sausage with plant-based sausage or omit it entirely, adding other vegetables like zucchini or bell peppers.
- Feel free to experiment with different greens, such as kale or Swiss chard, in place of spinach.
- For added flavor, include red pepper flakes or a splash of balsamic vinegar.
- If you prefer a thicker soup, add a tablespoon of xanthan gum or thicken with more cream.
- Pair the soup with a side of low-carb garlic bread for a complete meal experience.
Balsamic Chicken and Brussels Sprouts
Balsamic Chicken and Brussels Sprouts is a delicious, low-carb dish that's perfect for anyone looking to enjoy a hearty meal without the added carbs. This one-pot recipe is not only simple to make but also packed with flavor, making it ideal for busy weeknights or meal prep for the week ahead.
With a total preparation and cooking time of about 30 minutes, this dish brings together tender chicken breasts, caramelized Brussels sprouts, and a tangy balsamic glaze for a satisfying, nutritious meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb Brussels sprouts, halved
- 1/2 cup balsamic vinegar
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, thyme, or basil)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps
- Prep the Chicken: Season the chicken breasts with salt, pepper, and dried Italian herbs on both sides.
- Sauté the Chicken: Turn the Instant Pot to "Sauté" mode. Add olive oil and once heated, place the chicken breasts in the pot. Cook for about 3-4 minutes on each side until browned. Remove the chicken and set aside.
- Cook the Brussels Sprouts: In the same pot, add the halved Brussels sprouts and minced garlic. Sauté for 2-3 minutes until they are slightly browned.
- Add the Liquid: Pour in the balsamic vinegar and stir, scraping any browned bits from the bottom of the pot.
- Combine and Cook: Return the chicken to the pot, placing it on top of the Brussels sprouts. Secure the Instant Pot lid and set it to "Manual" or "Pressure Cook" mode for 10 minutes.
- Release Pressure: Once the cooking time is complete, allow for a natural release for about 5 minutes, then perform a quick release to let out any remaining pressure.
- Serve: Remove the chicken and Brussels sprouts from the pot, drizzle any sauce left in the pot over the top, and garnish with fresh parsley before serving.
Variations and Tips
- Add Vegetables: For added nutrition, consider throwing in some diced bell peppers or sliced mushrooms along with the Brussels sprouts.
- Cheesy Twist: Sprinkle some Parmesan cheese on top after cooking for a cheesy flavor that complements the balsamic.
- Marinate Ahead: For deeper flavor, marinate the chicken breasts in balsamic vinegar and herbs for a few hours or overnight before cooking.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet for quick meals.
- Serving Suggestions: Pair the dish with a side salad or cauliflower rice for a complete low-carb meal.
Keto Chicken Alfredo
Keto Chicken Alfredo is a creamy, rich dish perfect for those following a low-carb or ketogenic diet. This dish combines tender chicken with a luscious Alfredo sauce, making it not only satisfying but also ideal for anyone looking to indulge without sacrificing their health goals. It can be prepared in about 30 minutes in your Instant Pot, making it a quick and convenient option for weeknight dinners.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup cauliflower florets (optional)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Set your Instant Pot to the sauté mode and add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Season the chicken breasts with salt, pepper, and Italian seasoning. Place the chicken in the Instant Pot and cook for 2-3 minutes on each side until lightly browned.
- Pour in the heavy cream and add the cauliflower florets (if using). Close the lid and set the Instant Pot to manual high pressure for 8 minutes.
- Once the cooking time is complete, quick-release the pressure. Remove the chicken from the pot and let it rest for a few minutes before slicing it.
- While the chicken rests, switch the Instant Pot back to sauté mode. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Return the sliced chicken to the pot and coat it in the Alfredo sauce. Allow it to heat through for about 2 minutes.
- Serve hot, garnished with fresh parsley if desired.
Variations and Tips:
- For a vegetarian version, substitute the chicken with zucchini noodles or more cauliflower.
- Feel free to add other low-carb vegetables such as spinach or mushrooms for added nutrition and flavor.
- If you prefer a thicker sauce, you can mix a teaspoon of xanthan gum into the sauce and cook for an additional minute while stirring.
- Experiment with different types of cheese, like cream cheese or mozzarella, for varied flavors in your Alfredo sauce.
Moroccan Spiced Lamb Stew
Moroccan Spiced Lamb Stew is a fragrant and hearty dish that combines tender lamb with a medley of spices and vegetables, making it an ideal choice for a comforting low-carb meal. Perfect for those who enjoy rich, bold flavors, this stew is not only satisfying but also makes for a nutritious option for dinner gatherings or meal prep.
The preparation time for this dish is around 20 minutes, with a cooking time of approximately 35 to 45 minutes in the Instant Pot.
Ingredients:
- 2 pounds lamb shoulder, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups cauliflower florets
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
- Set the Instant Pot to the sauté function. Add the olive oil and let it heat up.
- Once hot, add the diced onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the lamb pieces to the pot, searing them on all sides for about 5-7 minutes until browned.
- Stir in the diced tomatoes, cauliflower florets, red bell pepper, and all the spices (cumin, coriander, paprika, cinnamon, ginger, cayenne pepper, salt, and pepper).
- Close the lid of the Instant Pot and guarantee the valve is set to sealing. Set the pot to cook on high pressure for 35 minutes.
- Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before switching the valve to venting to release any remaining pressure.
- Carefully open the lid, stir the stew, and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lemon wedges.
Variations and Tips:
- For a more substantial stew, you can add low-carb vegetables such as zucchini or green beans.
- You can replace lamb with beef or chicken if desired, adjusting the cooking time accordingly (beef will require about 40 minutes and chicken about 25 minutes).
- For a thicker consistency, you can mix a tablespoon of xanthan gum in a little broth and stir it in before serving.
- This stew pairs beautifully with a side salad or can be served alone for a filling low-carb option. Enjoy!
Creamy Tomato Basil Soup
Creamy Tomato Basil Soup is a comforting and flavorful dish that is perfect for a cozy meal any time of the year.
This low-carb recipe is not only rich and delicious, but it's also ideal for those following a ketogenic or low-carb diet. With a preparation time of only 10 minutes and a cooking time of about 20 minutes in the Instant Pot, this soup can be ready to serve in under half an hour.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes (with juices)
- 2 cups vegetable or chicken broth
- 1 cup heavy cream or coconut cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese (optional)
Cooking Instructions
- Set the Instant Pot to the sauté mode and add olive oil. Once the oil is hot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced tomatoes (with their juices) and broth to the pot. Season with dried basil, salt, and pepper. Stir to combine.
- Close the lid of the Instant Pot and set it to manual high pressure for 10 minutes.
- Once the cooking time is up, carefully release the pressure using the quick release method.
- Open the lid and using an immersion blender, blend the soup until smooth and creamy. (Alternatively, transfer the soup to a regular blender in batches, but be cautious with the hot liquid.)
- Stir in the heavy cream or coconut cream and mix well. Allow the soup to heat through for another 5 minutes on the sauté mode if needed.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.
Variations and Tips
- For added depth of flavor, consider roasting the tomatoes before adding them to the pot.
- Substitute heavy cream with a low-carb alternative, such as almond milk or cashew cream, for a lighter version.
- Incorporate cooked vegetables like zucchini or spinach for a nutritious boost.
- For a hint of spice, mix in a dash of red pepper flakes or hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat thoroughly before serving.
Savory Spinach and Feta Stuffed Peppers
Savory Spinach and Feta Stuffed Peppers are a delightful low-carb dish that combines the freshness of spinach with the tangy flavor of feta cheese, all wrapped in a tender, roasted pepper. This recipe is ideal for those following a low-carb diet or anyone looking for a tasty vegetarian option.
Perfect for a quick weeknight dinner or meal prep, these stuffed peppers can be ready in under 30 minutes using an Instant Pot, making them a convenient choice for busy lifestyles.
Ingredients:
- 4 large bell peppers (any color)
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 cup cooked quinoa (optional for extra texture)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup marinara sauce (for serving, optional)
Cooking Steps:
- Prepare the Instant Pot: Start by turning on the Instant Pot and selecting the 'Sauté' function. Add olive oil and allow it to heat.
- Sauté Vegetables: Add chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent.
- Mix Filling: In a large bowl, combine the sautéed onion and garlic with chopped spinach, crumbled feta, cooked quinoa (if using), dried oregano, salt, and pepper. Mix until well combined.
- Stuff Peppers: Cut the tops off the bell peppers and remove the seeds. Spoon the filling into each pepper, pressing down gently to pack the filling as needed.
- Prepare for Cooking: Add 1 cup of water to the Instant Pot. Place the steamer rack inside and arrange the stuffed peppers upright on the rack.
- Cook: Secure the lid, ensuring the vent is in the sealing position. Select the 'Pressure Cook' setting and cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release of pressure for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Serve: Carefully remove the peppers from the pot and serve hot, drizzled with marinara sauce if desired.
Variations and Tips:
- Protein Boost: For additional protein, consider adding cooked ground turkey, chicken, or beans to the filling mixture.
- Cheese Options: Swap out feta for goat cheese or mozzarella for a different flavor profile.
- Spice it Up: Add red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
- Meal Prep: These stuffed peppers can be made ahead of time and stored in the fridge for up to 3 days or frozen for longer storage. Just adjust cooking time if cooking from frozen.
- Garnish: Top with chopped fresh herbs, such as parsley or basil, before serving for an extra burst of flavor and color.
Garlic Parmesan Riced Cauliflower
Garlic Parmesan Riced Cauliflower is a delicious and healthy low-carb side dish that is perfect for anyone looking to reduce their carbohydrate intake without sacrificing flavor. This dish combines the savory flavors of garlic and Parmesan cheese with the light and fluffy texture of riced cauliflower, making it an ideal accompaniment to proteins like chicken, fish, or pork.
Preparation takes about 10 minutes, with a quick cooking time of around 5 minutes in the Instant Pot, making it a perfect last-minute side.
Ingredients:
- 1 medium head of cauliflower, riced (approximately 4 cups)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Begin by ricing the cauliflower if you haven't already. You can do this by cutting the cauliflower into florets and pulsing them in a food processor until they resemble rice grains.
- Set your Instant Pot to the sauté function, and add the butter. Allow it to melt, then add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Add the riced cauliflower to the pot along with the salt and black pepper. Stir to combine, guaranteeing the cauliflower is well coated with the garlic butter mixture.
- Close the lid of the Instant Pot and confirm the valve is set to "Sealing." Set the manual cook time to 3 minutes under high pressure.
- Once the cooking cycle is complete, perform a quick release by carefully turning the valve to "Venting" to release the steam.
- Open the lid and fluff the cauliflower with a fork. Stir in the grated Parmesan cheese until melted and well incorporated.
- Transfer to a serving dish and garnish with freshly chopped parsley before serving.
Variations & Tips:
- For a creamier version, add a splash of heavy cream or a dollop of cream cheese at the end.
- If you want extra flavor, consider adding herbs like thyme or oregano during the sauté step.
- You can mix in sautéed vegetables like bell peppers or spinach for more color and nutrition.
- To achieve a nuttier flavor, swap out some of the Parmesan for pecorino cheese or add nutritional yeast for a vegan option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.
Load Baked Cabbage and Sausage
Load Baked Cabbage and Sausage is a hearty, low-carb dish that combines the flavors of savory sausage and tender cabbage, perfect for anyone following a keto diet or just looking to enjoy a nutritious meal.
This dish takes only about 30 minutes to prepare and cook in the Instant Pot, making it an ideal option for busy weeknight dinners or meal prep. It's rich in protein and fiber, satisfying your cravings while keeping your carb intake in check.
Ingredients:
- 1 medium head of cabbage, chopped
- 1 lb smoked sausage (such as kielbasa), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil (optional)
- Shredded cheese for topping (optional)
- Fresh parsley for garnish (optional)
Cooking Steps:
- Prepare Ingredients: Chop the cabbage, slice the sausage, and chop the onion while gathering the other ingredients.
- Sauté: Turn the Instant Pot to the sauté function and add olive oil (if using). Once hot, add chopped onion and garlic, cooking until fragrant and softened, about 3 minutes.
- Add Sausage: Add the sliced sausage to the pot and continue to sauté for another 3-4 minutes, allowing the sausage to brown slightly.
- Layer Cabbage: Add the chopped cabbage on top of the sausage mixture.
- Season: Sprinkle the paprika, Italian seasoning, salt, and black pepper over the cabbage. Do not stir; instead, layer the ingredients to allow for even cooking.
- Pour Broth: Pour the chicken broth over the contents in the pot.
- Cook: Close the lid and set the Instant Pot to the manual pressure cook setting for 5 minutes. Make sure the steam valve is in the sealing position.
- Release Pressure: Once the cooking time is complete, allow for a quick release of steam. Carefully open the lid.
- Serve: Stir the dish to combine everything and serve hot. If desired, top with shredded cheese and garnish with fresh parsley.
Variations and Tips:
- Vegetarian Option: Use plant-based sausage or omit the sausage entirely and add more vegetables like bell peppers or mushrooms.
- Spicy Kick: Add red pepper flakes or diced jalapeños for a spicy version of the dish.
- Meal Prep: This dish stores well in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
- Add More Flavor: Incorporate different herbs and spices such as thyme, cumin, or smoked paprika to customize the flavor profile.
- Cheese Lovers: For extra flavor, mix in a variety of cheeses like cheddar, mozzarella, or feta just before serving.
Cilantro Lime Chicken Tacos
Cilantro Lime Chicken Tacos are a delicious and low-carb meal that can be prepared quickly in the Instant Pot. This dish is ideal for anyone looking for a fresh and zesty twist on traditional tacos without the added carbohydrates from tortillas.
With a preparation time of about 10 minutes and a cooking time of roughly 20 minutes, these tacos are perfect for busy weeknights or casual gatherings with friends and family.
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: sliced avocado, diced tomatoes, shredded cheese, and sour cream
Cooking Steps:
- Start by seasoning the chicken thighs with salt, pepper, cumin, chili powder, garlic powder, and onion powder in a mixing bowl; verify each piece is evenly coated.
- Turn on the Instant Pot and select the sauté function. Add the olive oil and allow it to heat up.
- Place the seasoned chicken thighs in the Instant Pot and sear for about 3-4 minutes on each side until lightly browned.
- Once the chicken is browned, add the lime juice and chopped cilantro to the pot. Seal the Instant Pot lid and set the pressure valve to "sealing."
- Select the manual setting and cook on high pressure for 10 minutes. Once the cooking time is completed, allow for a natural release of pressure for 5 minutes, then perform a quick release for any remaining pressure.
- Carefully open the lid and shred the chicken with two forks in the pot. Mix the shredded chicken with the remaining sauce.
- Serve the cilantro lime chicken in low-carb tortillas or lettuce wraps, and top with your favorite toppings such as avocado, diced tomatoes, or cheese.
Variations and Tips:
- For added flavor, marinate the chicken in the cilantro and lime mixture for a few hours or overnight before cooking.
- You can use chicken breasts if preferred, but thighs tend to be more flavorful and tender.
- If you don't have fresh lime juice, lime zest can be used in combination with bottled lime juice.
- Serve with a side of cauliflower rice for a complete low-carb meal.
- Experiment with other toppings, such as pickled onions or jalapeños, to add an extra zing to your tacos.
Hearty BBQ Pulled Pork
Hearty BBQ Pulled Pork is a flavorful and satisfying dish that brings the essence of Southern cooking to your table, perfect for family gatherings, game days, or simply a relaxing weekend meal.
With its rich, smoky flavor and tender texture, this dish is ideal for anyone following a low carb diet, as it focuses on meat and spices while skipping out on sauces packed with sugar.
Best of all, this recipe can be prepared in your Instant Pot, greatly reducing cooking time to about 1.5 hours, allowing you to enjoy this delectable dish with minimal fuss.
Ingredients:
- 3-4 lbs pork shoulder (or pork butt)
- 1 cup low-sugar BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon apple cider vinegar
Cooking Instructions:
1. Prepare the Pork: Start by trimming excess fat from the pork shoulder, if necessary.
Then, cut the meat into large chunks to help it cook evenly.
2. Sauté the Meat: Set your Instant Pot to the 'Sauté' function, and add olive oil.
Once hot, add the pork chunks and brown on all sides for about 5-7 minutes.
3. Mix the Spices: In a small bowl, mix together smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
4. Season the Pork: Sprinkle the spice mix evenly over the browned pork, tossing to coat well.
5. Add Liquids: Pour in the chicken broth, low-sugar BBQ sauce, and apple cider vinegar.
Confirm the pork is submerged in the liquid.
6. Pressure Cook: Close and seal the Instant Pot lid.
Set it to 'Manual' or 'Pressure Cook' for 60 minutes on high pressure.
7. Release Pressure: Once cooking is complete, allow for a natural release for about 15 minutes, then manually release any remaining pressure.
8. Shred the Meat: Remove the pork from the pot and place it on a cutting board.
Use two forks to shred the meat, discarding any large pieces of fat.
9. Reduce the Sauce: If desired, switch the Instant Pot back to 'Sauté' mode and reduce the sauce for about 5 minutes until thickened to your liking.
Stir the shredded pork back into the sauce.
10. Serve: Enjoy the BBQ pulled pork on its own or serve it in lettuce wraps for a low-carb option.
Variations and Tips:
- Spice It Up: Feel free to adjust the cayenne pepper for more heat or add a teaspoon of chili powder for a different flavor dimension.
- Add Vegetables: You can include veggies like bell peppers or onions with the pork for additional flavor and texture.
- Leftovers: The pulled pork stores well and can be kept in the refrigerator for up to 4 days or frozen for later use.
Reheat it gently on the stovetop or in the microwave.
– Serving Suggestions: Pair your pulled pork with cauliflower rice or a fresh salad to keep the meal low carb.
You can also top it with a dollop of avocado or guacamole for added creaminess.
Cheesy Broccoli and Cauliflower Bake
Cheesy Broccoli and Cauliflower Bake is a delicious low-carb dish that brings together tender broccoli and cauliflower, enveloped in a rich and creamy cheese sauce. This dish is perfect for those following a ketogenic or low-carb lifestyle, offering a hearty side or even a satisfying main that can be enjoyed by the whole family.
With a prep time of just 10 minutes and only 15 minutes of cooking in the Instant Pot, this dish is quick to prepare and is sure to become a hit at your dinner table.
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 teaspoon paprika (optional)
- Fresh parsley for garnish (optional)
Cooking Steps:
- Start by adding 1 cup of water to the Instant Pot and place a steamer basket inside.
- Add the broccoli and cauliflower florets to the steamer basket. Close the lid and set the vent to the sealing position.
- Select the "Pressure Cook" or "Manual" setting and cook on high pressure for 3 minutes. Once the cooking time is complete, perform a quick release of the pressure.
- Carefully remove the steamer basket with the cooked broccoli and cauliflower and set aside.
- In a mixing bowl, combine the heavy cream, garlic powder, onion powder, salt, pepper, and paprika, if using. Stir in the cheddar and mozzarella cheese until well combined.
- Add the steamed broccoli and cauliflower into the mixing bowl with the cheese mixture and gently fold to combine everything evenly.
- Transfer the mixture back to the greased Instant Pot or an oven-safe baking dish if you prefer to finish it in the oven (see variations below).
- If using the Instant Pot, select the "Sauté" function and cook for about 3-5 minutes until the cheese is melted and bubbly. Stir occasionally to prevent sticking.
- If using the oven, preheat to 375°F (190°C) and bake for 20-25 minutes, or until the top is golden and bubbly.
- Remove from heat, garnish with fresh parsley if desired, and serve warm.
Variations and Tips:
- For extra flavor, consider adding cooked bacon pieces or seasoned ground meat into the mixture.
- For a spicy kick, incorporate diced jalapeños or a sprinkle of crushed red pepper flakes into the cheese mixture.
- You can use your favorite types of cheese or a blend of cheeses to switch up the flavors.
- To make this dish more nutritious, consider adding some sautéed onions or bell peppers to the mix before baking.
- If you prefer a crunchy topping, sprinkle some crushed pork rinds or almond flour mixed with melted butter on top before baking.
Rustic Chicken Cacciatore
Rustic Chicken Cacciatore is a comforting Italian dish that beautifully combines tender chicken with a medley of vegetables and a rich tomato sauce. This low-carb recipe is perfect for anyone looking for a hearty meal that's both satisfying and healthy.
Ideal for families or anyone wanting to impress at a dinner party, this dish is simple to prepare and takes about 10 minutes of prep time, followed by 30 minutes of cooking in the Instant Pot.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), sliced
- 1 can (14.5 oz) diced tomatoes (no added sugars)
- 1 cup mushrooms, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Cooking Steps:
- Set your Instant Pot to the 'Sauté' function and heat the olive oil.
- Season the chicken thighs with salt and pepper, then place them in the pot. Brown the chicken for about 4-5 minutes on each side until golden. Remove the chicken and set aside.
- Add the diced onion and sliced bell pepper to the pot. Sauté for about 3 minutes until the onion becomes translucent. Stir in the minced garlic and mushrooms, cooking for an additional 2 minutes.
- Pour in the diced tomatoes, including their juice, and add the dried oregano and basil. Stir well to combine.
- Return the browned chicken thighs to the pot, making sure they're immersed in the sauce.
- Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high pressure for 15 minutes.
- Once the cooking time is complete, allow for a natural release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid, adjust seasoning if necessary, and garnish with fresh parsley before serving.
Variations & Tips:
- For a spicier kick, add a pinch of red pepper flakes when sautéing the vegetables.
- Feel free to substitute the chicken thighs with chicken breasts or add different vegetables like zucchini or olives according to your taste.
- To enhance flavor, consider marinating the chicken in olive oil, garlic, and herbs for a few hours before cooking.
- Serve the Rustic Chicken Cacciatore over a bed of cauliflower rice or with steamed vegetables to keep it low-carb.
Enjoy your delightful and hearty Rustic Chicken Cacciatore, perfect for a cozy dinner!
Low-Carb Chili Rellenos
Low-Carb Chili Rellenos is a delightful twist on the traditional Mexican dish, making it perfect for those following a low-carb diet or looking to reduce their carbohydrate intake without sacrificing flavor.
This dish typically features roasted poblano peppers stuffed with a savory filling and topped with cheese, but we'll keep it lower in carbs while still ensuring it's delicious. Ideal for meal prep or a family dinner, this recipe takes about 30 minutes from preparation to serving, thanks to the convenience of the Instant Pot.
Ingredients:
- 4 large poblano peppers
- 1 cup cooked ground beef or shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack preferred)
- 1/2 cup cream cheese, softened
- 1/2 cup black olives, sliced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 cup salsa or low-carb tomato sauce
Cooking Instructions:
1. Prep the Poblano Peppers: Start by roasting the poblano peppers until the skins are charred. You can do this on an open flame or under the broiler.
Once roasted, place them in a sealed bag for 10 minutes to steam. This will help loosen the skin for easy peeling.
2. Make the Filling: In a bowl, combine the cooked ground beef or shredded chicken, shredded cheese, cream cheese, black olives (if using), garlic powder, onion powder, cumin, and salt and pepper.
Mix until well combined.
3. Stuff the Peppers: Once the peppers are cool enough to handle, peel off the charred skin carefully.
Slit each pepper down one side and remove the seeds. Stuff the mixture into each pepper evenly.
4. Prepare the Instant Pot: Pour the salsa or low-carb tomato sauce into the bottom of the Instant Pot.
Place a trivet inside the pot and arrange the stuffed peppers on top.
5. Cook: Close the lid of the Instant Pot and set to high pressure for 7 minutes.
Once done, allow natural release for about 5 minutes before performing a quick release.
6. Serve: Carefully remove the peppers from the pot and plate them.
Garnish with fresh cilantro and additional cheese if desired.
Variations & Tips:
- For a vegetarian option, substitute ground beef or chicken with sautéed mushrooms or cauliflower rice for added texture.
- You can customize the spices too—add chili powder for extra heat or change the cheese type to suit your preference.
- Serve with a side salad or low-carb tortillas for a complete meal.
- If you don't have an Instant Pot, you can bake the stuffed peppers in a preheated oven at 375°F (190°C) for about 25-30 minutes instead.
Enjoy your Low-Carb Chili Rellenos, a satisfying and flavorful meal that's both hearty and healthy!
Beef and Cabbage Stir-Fry
Beef and Cabbage Stir-Fry is a delicious and nutritious low-carb dish that combines tender cuts of beef with crunchy cabbage and vibrant vegetables, making it perfect for those following a ketogenic or low-carb diet.
This quick recipe not only satisfies your taste buds but also works well for anyone looking for a healthy meal option. With a preparation time of just 10 minutes and a cooking time of around 10 minutes in the Instant Pot, you can have this delectable meal ready in about 20 minutes.
Ingredients
- 1 lb beef sirloin, sliced thinly
- 4 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Cooking Instructions
- Prep the Ingredients: Start by slicing the beef, chopping the cabbage, and preparing the garlic and ginger.
- Sauté Aromatics: Set the Instant Pot to the 'Sauté' mode. Add the olive oil and let it heat up. Then add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Cook the Beef: Add the sliced beef to the pot, along with salt and pepper to taste. Stir-fry until the beef is browned, about 3-4 minutes.
- Add Vegetables: Toss in the chopped cabbage, sliced bell pepper, and onion. Stir well to combine all the ingredients.
- Season and Cook: Pour in soy sauce and sesame oil. Mix everything together, then close the lid of the Instant Pot. Set it to 'Manual' and cook on high pressure for 2 minutes.
- Quick Release: Once the time is up, carefully perform a quick release of the pressure. Open the lid, stir the stir-fry one more time, and adjust seasoning if necessary.
- Serve: Dish out the beef and cabbage stir-fry into bowls, garnishing with sesame seeds and sliced green onions if desired.
Variations and Tips
- Vegetable Variety: Feel free to add other low-carb vegetables like mushrooms, zucchini, or broccoli to enhance the nutritional profile and flavor.
- Spice It Up: For those who enjoy a kick, add red pepper flakes or a splash of hot sauce to the stir-fry.
- Protein Swap: You can substitute beef with chicken, turkey, or even tofu for a vegetarian version.
- Meal Prep: This stir-fry can be made in larger quantities and stored in the fridge for up to 3 days, making it an excellent option for meal prep.
- Serving Suggestions: Serve it over cauliflower rice or alongside a rejuvenating salad for a complete meal.
Creamy Spinach and Artichoke Dip
Creamy Spinach and Artichoke Dip is a delectable low-carb appetizer that is perfect for entertaining friends or enjoying a cozy night in. This dish is not only rich in flavor but also packed with nutritious vegetables, making it an excellent choice for those following a low-carb or ketogenic diet.
With a preparation time of just 10 minutes and a quick cook time in the Instant Pot, you'll have a warm and cheesy dip ready to serve in under 30 minutes.
Ingredients:
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley or basil for garnish (optional)
Cooking Steps:
- Begin by preparing your Instant Pot. Set it to the sauté function, adding a small amount of olive oil.
- Once heated, add the minced garlic and sauté for about 1 minute until fragrant.
- In a mixing bowl, combine the thawed spinach, chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, salt, pepper, and crushed red pepper flakes (if using).
- Add this mixture to the Instant Pot, stirring gently to combine with the sautéed garlic.
- Secure the lid on the Instant Pot and make sure the valve is set to sealing. Select the manual setting and set the timer for 10 minutes.
- When the cooking cycle is complete, carefully do a quick release of the pressure.
- Open the lid, stir the dip to confirm it's well blended, and adjust seasoning if desired.
- Transfer the dip to a serving bowl and garnish with fresh parsley or basil if you like.
- Serve warm with low-carb dippers like celery sticks, cucumber slices, or cheese crisps.
Variations & Tips:
- For a smoky flavor, consider adding 1 teaspoon of smoked paprika or chopped sun-dried tomatoes to the mixture.
- You can substitute the mozzarella with other types of cheese such as cheddar or gouda for different flavor profiles.
- If you prefer a thicker dip, reduce the amount of sour cream or cream cheese.
- Make it extra cheesy by adding more mozzarella or mixing in some shredded cheddar.
- Serve the dip with a variety of low-carb vegetables or even spread it on low-carb wraps for a tasty snack.
Mustard Herb Roasted Chicken Thighs
Mustard Herb Roasted Chicken Thighs is a succulent and flavorful dish that captures the essence of roasted chicken without the high carbohydrate content. Ideal for anyone following a low-carb diet, this recipe combines the tanginess of mustard with aromatic herbs. It makes it perfect for weeknight dinners or meal prep for the week ahead. The preparation time for this dish is approximately 15 minutes, plus an additional 30 minutes of cooking time in the Instant Pot. This makes it an easy and delicious option for busy schedules.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tablespoon lemon juice
Cooking Instructions
- In a small bowl, combine the Dijon mustard, olive oil, rosemary, thyme, garlic, salt, and pepper. Mix well to create a marinade.
- Rub the marinade evenly over the chicken thighs, ensuring they are well coated. Let the chicken marinate for at least 10 minutes for maximum flavor.
- Pour the chicken broth and lemon juice into the Instant Pot.
- Place the marinated chicken thighs onto the trivet in the Instant Pot.
- Close the lid, set the pressure valve to sealing, and select the manual function. Cook on high pressure for 12 minutes; once done, allow for a natural release for 5 minutes before performing a quick release for any remaining pressure.
- Carefully remove the chicken thighs and, if desired, transfer them to a baking sheet and place under the broiler for 2-3 minutes to crisp the skin.
- Serve the chicken thighs with pan juices drizzled over the top.
Variations and Tips
- For a spicier kick, add a teaspoon of cayenne pepper or your favorite hot sauce to the marinade.
- Experiment with different herbs like parsley or oregano to customize the flavor profile.
- If you prefer boneless chicken thighs, reduce the cooking time to 8 minutes under high pressure.
- Serve alongside low-carb vegetables like steamed broccoli or cauliflower rice for a complete meal.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and can be used in salads or sandwiches.
