Are you tired of sacrificing flavor for a low-carb diet? Look no further! With these 20 creamy keto Instant Pot recipes, you can indulge in rich and satisfying meals without derailing your dietary goals. From classic comfort foods like butter chicken and beef stew to creative twists on traditional dishes like cheesy broccoli casserole and lamb curry, there’s something for everyone.
Whether you’re a busy professional looking for quick weeknight dinners or a keto newbie seeking inspiration, this collection of recipes is sure to please even the most discerning palates. So go ahead, grab your Instant Pot, and get ready to devour a world of creamy, dreamy goodness that just happens to be low-carb!
Instant Pot Keto Butter Chicken
A rich and creamy chicken dish, perfect for a low-carb keto diet. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp (30g) unsalted butter
– 1/4 cup (60g) heavy cream
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the garlic powder, onion powder, salt, and pepper. Stir to combine.
4. Pour in the heavy cream and stir to coat the chicken evenly.
5. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 10-12 minutes.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-17 minutes
Creamy Garlic Parmesan Chicken
Elevate your chicken game with this rich and savory recipe that’s perfect for a weeknight dinner or special occasion. With a creamy garlic sauce, melted parmesan cheese, and crispy chicken, you’ll be hooked!
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup breadcrumbs (Panko or regular)
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt, pepper, and thyme.
3. In a large skillet, cook chicken over medium-high heat until browned on both sides, about 5-6 minutes per side.
4. Remove chicken from skillet and set aside.
5. In the same skillet, add garlic and sauté for 1 minute.
6. Pour in heavy cream and bring to a simmer.
7. Reduce heat to low and stir in Parmesan cheese until melted.
8. Add breadcrumbs to the sauce and stir until combined.
9. Place chicken back in the skillet and spoon the creamy garlic sauce over top.
10. Bake for 20-25 minutes or until cooked through.
11. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 30-40 minutes
Keto Instant Pot Beef Stew
Get ready for a rich and flavorful beef stew that’s perfect for a chilly evening. This Keto-friendly recipe is quick, easy, and packed with tender beef, vegetables, and a savory broth.
Ingredients:
– 1 pound beef cubes (grass-fed or lean)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth (homemade or store-bought, low-carb)
– 1 cup frozen vegetables (peas and carrots)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons tomato paste (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the beef, beef broth, frozen vegetables, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Meat/Stew” button or “Manual” mode for 20 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
6. Serve hot, garnished with chopped fresh herbs (optional). Enjoy!
Cooking Time: 30-40 minutes
Low-Carb Instant Pot Chili
A flavorful and filling chili recipe that’s perfect for a quick weeknight dinner or a weekend lunch. This low-carb version skips the traditional beans and focuses on tender ground beef, hearty vegetables, and rich spices.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender.
3. Stir in the chili powder, cumin, salt, and pepper.
4. Add the diced tomatoes and chicken broth. Close the lid and set the valve to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20 minutes
Servings: 4-6
Keto Bacon Cheeseburger Soup
Elevate your comfort food game with this creamy, cheesy, and savory soup that’s packed with the flavors of a classic cheeseburger. This low-carb twist on traditional soup is perfect for keto dieters and anyone looking for a delicious and satisfying meal.
Ingredients:
– 1 lb ground beef
– 6 slices of bacon, diced
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook the ground beef in a large pot over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced bacon to the pot and cook until crispy.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat and let simmer for 10 minutes.
5. Stir in the heavy cream and grated cheddar cheese until smooth.
6. Season with salt, pepper, and chopped onion.
7. Simmer for an additional 5-7 minutes or until heated through.
Cooking Time: 20-25 minutes
Instant Pot Keto Tuscan Shrimp
This recipe combines succulent shrimp with the rich flavors of Tuscany, all within the convenience of your Instant Pot. With only 5g of carbs per serving, this dish is perfect for those following a ketogenic diet.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– 1/2 teaspoon dried oregano
– Salt and pepper, to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the shrimp and cook for 1-2 minutes, until pink.
4. Add the chicken broth, heavy cream, basil, oregano, salt, and pepper.
5. Close the lid and set valve to “Sealing”. Cook on high pressure for 2 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Stir in Parmesan cheese (if using). Serve hot.
Cooking Time: 12 minutes
Spicy Sausage and Cauliflower Rice
Spicy Sausage and Cauliflower Rice: A Flavorful Twist on a Classic Dish
This spicy sausage and cauliflower rice recipe combines the richness of Italian sausage with the crunch and flavor of roasted cauliflower. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 heads of cauliflower
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp red pepper flakes
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove leaves and stems. Cut into florets.
3. Toss cauliflower with olive oil, garlic powder, red pepper flakes, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly browned.
4. Cook sausage in a large skillet over medium-high heat, breaking up with spoon as it cooks, until no longer pink, about 5-7 minutes.
5. Serve sausage hot over roasted cauliflower rice.
Cooking Time: 30-35 minutes
Keto Instant Pot Pork Carnitas
This recipe transforms pork shoulder into tender, flavorful carnitas that’s perfect for a low-carb keto diet. With minimal prep and cooking time, you’ll have a mouthwatering main course ready in no time.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup lard or coconut oil
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Press the “Saute” button on your Instant Pot and melt the lard or coconut oil.
2. Add the pork shoulder, garlic, oregano, salt, and pepper. Brown the pork for 5 minutes, stirring occasionally.
3. Add lime juice and stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 90 minutes, followed by a 10-minute natural release.
5. Open the lid and shred the pork with two forks. Stir in chopped cilantro, if using.
6. Serve warm with your favorite low-carb toppings.
Cooking Time: 100 minutes (including natural release)
Creamy Mushroom Chicken Thighs
Elevate your dinner game with this rich and savory dish featuring chicken thighs smothered in a creamy mushroom sauce.
Ingredients:
– 4 boneless, skinless chicken thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms and garlic in butter until tender.
3. Add heavy cream, Dijon mustard, salt, and pepper. Stir until smooth.
4. Arrange chicken thighs in a single layer in a baking dish. Pour mushroom sauce over the top.
5. Bake for 25-30 minutes or until chicken is cooked through and sauce is bubbly.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Instant Pot Keto Egg Drop Soup
This recipe is a keto-friendly twist on the classic Chinese soup, egg drop soup. With just a few simple ingredients and minimal cooking time, you’ll have a creamy and savory soup that’s perfect for a quick lunch or dinner.
Ingredients:
– 4 large eggs
– 2 cups chicken broth (homemade or store-bought)
– 1/2 cup heavy cream
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add the chicken broth, soy sauce, and sesame oil. Stir to combine.
3. Crack in the eggs and stir gently with a spoon to create egg drop strands.
4. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15 minutes (including pressure release)
Cheesy Broccoli and Chicken Casserole
This hearty casserole combines the flavors of chicken, broccoli, and cheese for a comforting and satisfying meal.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 3 cups broccoli florets
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup French-fried onions (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, broccoli, onion, and garlic until the chicken is cooked through.
3. In a separate bowl, combine shredded cheese and milk. Stir until smooth.
4. Add thyme, salt, and pepper to taste.
5. Grease a 9×13-inch baking dish with cooking spray.
6. Layer the casserole: chicken mixture, cheese sauce, and French-fried onions (if using).
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Keto Instant Pot Lamb Curry
Experience the bold flavors of India with this rich and creamy Keto Instant Pot Lamb Curry. A perfect blend of spices, tender lamb, and a velvety sauce, all cooked to perfection in under an hour.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 2-inch cubes
– 2 tablespoons coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the coconut oil.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic, cumin, curry powder, turmeric, and cayenne pepper; cook for 1 minute.
4. Add the lamb cubes and cook until browned, about 5 minutes.
5. Add the diced tomatoes, heavy cream, salt, and pepper. Stir to combine.
6. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 30 minutes.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 40 minutes
Garlic Butter Steak Bites
Elevate your steak game with this simple yet flavorful recipe that yields tender and juicy bites of beef. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer.
Ingredients:
– 1 pound beef sirloin or ribeye, cut into 1-inch cubes
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Place steak bites on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the steak and sprinkle with salt and pepper.
5. Spread the garlic butter mixture evenly over each steak bite.
6. Bake for 12-15 minutes or until cooked to desired level of doneness.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Instant Pot Keto Chicken Alfredo
Experience the creamy comfort of chicken alfredo without breaking your keto diet. This recipe uses a combination of heavy cream, Parmesan cheese, and garlic to create a rich and satisfying sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried parsley
– Salt and pepper to taste
– 1 tbsp butter
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic, chicken broth, heavy cream, Parmesan cheese, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”.
5. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Stir in the parsley and serve hot.
Cooking Time: 16-20 minutes
Low-Carb Buffalo Chicken Dip
Low-Carb Buffalo Chicken Dip Recipe
Summary:
Elevate your snack game with this scrumptious low-carb buffalo chicken dip, perfect for game day gatherings or movie nights!
Ingredients:
– 1 (12 oz) container of cream cheese, softened
– 1 cup ranch dressing
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cooked chicken breast
– 1 tablespoon buffalo wing sauce
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine cream cheese, ranch dressing, shredded cheddar cheese, chopped cooked chicken breast, buffalo wing sauce, garlic powder, salt, and pepper.
3. Mix until smooth and creamy.
4. Transfer the mixture to a small baking dish or ramekin.
5. Bake for 15-20 minutes, or until the dip is hot and bubbly.
Cooking Time: 15-20 minutes
Serve with low-carb crackers, celery sticks, or carrot sticks for a delicious and satisfying snack!
Keto Instant Pot Beef Stroganoff
A rich and flavorful twist on the classic dish, this Keto Instant Pot Beef Stroganoff recipe is a game-changer for those following a low-carb lifestyle. With tender beef, creamy sauce, and a hint of tanginess, you’ll be hooked!
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tbsp butter
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 1 cup beef broth
– 1/2 cup heavy cream
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and melt butter. Add onion and garlic; cook until softened.
2. Add beef strips and cook until browned, about 3-4 minutes.
3. Add mushrooms, beef broth, heavy cream, mustard, Worcestershire sauce, paprika, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 10 minutes.
5. Let pressure release naturally for 5 minutes before opening.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15 minutes (plus natural pressure release)
Creamy Spinach Artichoke Chicken
A rich and flavorful dish that combines the tender taste of chicken with the creamy goodness of artichokes and spinach.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup heavy cream
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned on both sides, about 5-6 minutes per side.
3. Transfer the chicken to a baking dish and top with chopped artichoke hearts, spinach, garlic, salt, and pepper.
4. Pour the heavy cream over the top and sprinkle with Parmesan cheese.
5. Bake for 25-30 minutes or until the chicken is cooked through and the sauce is bubbly.
Cooking Time: 30-40 minutes
Instant Pot Keto Zuppa Toscana
This low-carb twist on the classic Italian soup is a game-changer for keto dieters. With its rich and creamy broth, tender chicken, and flavorful sausage, this recipe is sure to become a staple in your household.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup zucchini, diced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 2 tbsp butter
– 1 tsp dried thyme
– 1/4 tsp garlic powder
– 1/2 cup cooked Italian sausage (such as sweet or hot)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot.
3. Add the sausage, zucchini, thyme, garlic powder, salt, and pepper. Cook for an additional 1-2 minutes.
4. Pour in the heavy cream and chicken broth. Return the chicken to the pot.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Cooking Time: 20-25 minutes
Lemon Garlic Butter Salmon
This recipe yields a moist and flavorful salmon dish with a bright citrus flavor and aromatic garlic butter sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 3 cloves of garlic, minced
– 1/2 cup unsalted butter, softened
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the salmon fillets on the prepared baking sheet.
4. In a small bowl, mix together lemon juice, garlic, and softened butter until well combined.
5. Spread the lemon-garlic butter mixture evenly over each salmon fillet.
6. Sprinkle chopped parsley over the top of each fillet.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Keto Instant Pot Chocolate Lava Cake
A rich and decadent keto dessert that’s ready in under 10 minutes!
Ingredients:
– 3 large eggs
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsweetened cocoa powder
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions:
1. In a medium bowl, whisk together eggs and sweetener until well combined.
2. Add in cocoa powder, melted coconut oil, vanilla extract, and salt. Whisk until smooth.
3. Pour the mixture into the Instant Pot and add 1 cup of water to the pot.
4. Close the lid and set the valve to “sealing”. Cook on high pressure for 5 minutes, followed by a quick release.
5. Remove the cake from the Instant Pot and let it cool slightly before serving.
Cooking Time: 6 minutes (including pressurization)
Summary
Get ready to spice up your busy weeknights with these 20 creamy keto instant pot recipes! From classic comfort foods like butter chicken and beef stew, to international flavors like tuscan shrimp and lamb curry, there’s something for everyone. These easy and delicious recipes are perfect for a quick and satisfying meal that fits within your ketogenic diet. Whether you’re in the mood for meaty dishes or creamy soups, these instant pot recipes have got you covered.
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