Kicking off keto cooking just got easier! If you’re craving delicious, low-carb meals that come together in a flash, your Instant Pot is about to become your new best friend. We’ve gathered 20 mouthwatering recipes—from cozy comfort foods to quick weeknight dinners—that prove eating keto doesn’t mean sacrificing flavor. Get ready to be inspired and find your next favorite dish!
Instant Pot Keto Butter Chicken
Facing another busy weeknight but craving something comforting and keto-friendly? This Instant Pot butter chicken delivers rich, creamy flavors with minimal effort, transforming simple ingredients into a restaurant-quality meal right in your pressure cooker. Follow these methodical steps for perfect results every time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (trim excess fat for leaner results)
– 2 tbsp avocado oil (or any high-smoke-point oil)
– 1 medium yellow onion, finely diced (about 1 cup)
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup heavy cream
– 4 tbsp unsalted butter, cubed
– 2 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/2 tsp cayenne pepper (reduce to 1/4 tsp for milder heat)
– 1 tsp salt
– 1/4 cup chopped fresh cilantro for garnish
Instructions
1. Select “Sauté” function on your Instant Pot and heat avocado oil until shimmering, about 2 minutes.
2. Add chicken pieces in a single layer and cook undisturbed for 3 minutes until lightly browned on one side.
3. Flip chicken pieces and cook for another 2 minutes until browned but not cooked through.
4. Transfer partially cooked chicken to a clean plate using tongs.
5. Add diced onion to the pot and cook, stirring frequently, for 4 minutes until softened and translucent.
6. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
7. Add garam masala, cumin, turmeric, cayenne pepper, and salt, stirring constantly for 30 seconds to toast the spices.
8. Pour in undrained diced tomatoes, scraping the bottom of the pot to release any browned bits.
9. Return chicken and any accumulated juices to the pot, stirring to combine with the sauce.
10. Secure the lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
11. When cooking completes, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
12. Select “Sauté” function again and stir in heavy cream and cubed butter until butter melts completely.
13. Simmer sauce, stirring occasionally, for 3-4 minutes until slightly thickened.
14. Turn off Instant Pot and stir in half of the chopped cilantro.
15. Garnish servings with remaining cilantro.
Unbelievably tender chicken bathes in a velvety, spiced tomato cream sauce that clings perfectly to each piece. The gentle heat from cayenne balances beautifully with the richness of butter and cream, making this dish excellent served over cauliflower rice or alongside roasted broccoli for a complete keto meal.
Instant Pot Keto Beef Stew
A comforting bowl of Instant Pot Keto Beef Stew is exactly what you need for chilly evenings when you want something hearty without the carbs. This methodical approach ensures tender beef and perfectly cooked vegetables every time, making it ideal for beginners who want foolproof results. Let’s walk through each step together to create this satisfying low-carb meal.
Ingredients
– 2 lbs beef chuck roast, cut into 1-inch cubes (trim excess fat for leaner stew)
– 2 tbsp avocado oil (or any high-heat oil)
– 1 medium onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 4 cups beef broth (low-sodium preferred)
– 1 lb radishes, quartered (they mimic potatoes when cooked)
– 2 celery stalks, sliced
– 2 carrots, sliced (optional, for slight carb increase)
– 1 tsp dried thyme
– 1 bay leaf
– Salt and black pepper to taste
Instructions
1. Select the “Sauté” function on your Instant Pot and let it heat for 2 minutes until the display reads “Hot.”
2. Add avocado oil to the pot, swirling to coat the bottom evenly.
3. Pat beef cubes dry with paper towels and season all sides with salt and pepper.
4. Place half the beef in a single layer, searing for 3 minutes per side until browned (avoid overcrowding for better browning).
5. Remove first batch of beef with a slotted spoon and repeat with remaining beef.
6. Add diced onion to the pot and sauté for 2 minutes, stirring frequently until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant (don’t let it burn).
8. Pour in 1/2 cup beef broth to deglaze, scraping all browned bits from the bottom with a wooden spoon.
9. Return all beef and accumulated juices to the pot.
10. Add remaining beef broth, quartered radishes, sliced celery, carrots, thyme, and bay leaf.
11. Secure the lid, set valve to “Sealing,” and pressure cook on High for 35 minutes.
12. Allow natural pressure release for 10 minutes, then carefully turn valve to “Venting” for quick release of remaining pressure.
13. Remove bay leaf and skim excess fat from the surface if desired.
14. Ladle stew into bowls and season with additional salt and pepper if needed.
Now your stew is ready to enjoy! Notice how the radishes become tender and potato-like while the beef shreds effortlessly with a fork. Next time, try topping it with crispy bacon bits or serving it over cauliflower mash for extra comfort.
Instant Pot Keto Chicken Alfredo
Perfect for busy weeknights, this Instant Pot Keto Chicken Alfredo transforms simple ingredients into a creamy, comforting meal with minimal effort. Let’s walk through each step together to ensure your dish turns out perfectly rich and satisfying.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil (or avocado oil for higher heat)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 2 cups broccoli florets (fresh or frozen)
Instructions
- Select the “Sauté” function on your Instant Pot and heat the olive oil until the display reads “Hot,” about 2 minutes.
- Add the cubed chicken in a single layer and cook for 4 minutes, stirring once halfway through, until the outside is lightly browned but not fully cooked.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot to prevent burn warnings.
- Cancel the “Sauté” function, secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on High for 5 minutes.
- When the cooking cycle completes, allow natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper until well combined.
- Add the broccoli florets, submerging them in the sauce, and select “Sauté” again to simmer for 3–4 minutes until the broccoli is tender-crisp and the sauce thickens slightly.
- Turn off the Instant Pot and let the Alfredo rest for 2 minutes to allow the flavors to meld before serving.
Lusciously creamy with tender chicken and vibrant broccoli, this Alfredo delivers a restaurant-quality experience right at home. For a fun twist, try serving it over roasted spaghetti squash or zucchini noodles, or top with extra Parmesan and red pepper flakes for a bit of heat.
Instant Pot Keto Chili
Sometimes you need a hearty, comforting meal that fits your keto lifestyle without sacrificing flavor. Start by gathering your ingredients and prepping your vegetables before we begin cooking in the Instant Pot.
Ingredients
– 1 lb ground beef (85/15 works well for flavor)
– 1 medium onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp olive oil (or avocado oil)
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust for heat preference)
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 can (6 oz) tomato paste
– 4 cups beef broth
– 1 medium green bell pepper, diced
– Salt to taste (start with 1 tsp)
Instructions
1. Press the “Sauté” function on your Instant Pot and wait for the display to read “Hot” (about 2-3 minutes).
2. Add 1 tablespoon olive oil to the pot, swirling to coat the bottom evenly.
3. Place 1 pound ground beef in the pot, breaking it apart with a wooden spoon into small crumbles.
4. Cook the beef for 5-7 minutes until no pink remains, stirring occasionally to prevent sticking.
5. Add 1 diced onion and cook for 3-4 minutes until translucent and fragrant.
6. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
7. Sprinkle 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper over the meat mixture.
8. Cook the spices with the meat for 1 minute to toast them, which deepens their flavor.
9. Pour in 1 can diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
10. Add 1 can tomato paste and 4 cups beef broth, stirring until the tomato paste is fully incorporated.
11. Mix in 1 diced green bell pepper and 1 teaspoon salt.
12. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 15 minutes.
13. When cooking completes, allow natural pressure release for 10 minutes before quick releasing remaining pressure.
14. Carefully remove the lid away from your face to avoid steam.
15. Let the chili rest for 5 minutes before serving to allow flavors to meld.
16. Taste and adjust seasoning with additional salt if needed. Really, this chili develops a rich, thick texture that clings perfectly to your spoon while delivering deep, smoky notes from the toasted spices. Try serving it over cauliflower rice or topping with shredded cheese and avocado slices for a complete keto meal that satisfies those comfort food cravings.
Instant Pot Keto Cheeseburger Soup
Unbelievably creamy and satisfying, this Instant Pot keto cheeseburger soup brings all the classic burger flavors into a comforting bowl. Using your pressure cooker makes this recipe incredibly simple and fast, perfect for busy weeknights when you want something hearty without the carbs. You’ll love how the cheesy, beefy goodness comes together in just minutes with minimal cleanup.
Ingredients
– 1 lb ground beef (80/20 works best for flavor)
– 1 medium onion, diced (yellow or white both work well)
– 2 cloves garlic, minced
– 4 cups beef broth (low sodium recommended)
– 1 cup heavy cream
– 8 oz cream cheese, cubed (softened slightly for easier melting)
– 2 cups shredded cheddar cheese
– 1 tbsp Worcestershire sauce
– 1 tsp paprika
– Salt and black pepper to taste
– Optional toppings: cooked bacon crumbles, diced pickles, or sliced green onions
Instructions
1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot.”
2. Add the ground beef to the pot and break it apart with a wooden spoon, cooking for 5-7 minutes until no pink remains.
3. Add the diced onion and cook for 3 more minutes until the onion becomes translucent.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Press “Cancel” to turn off the sauté function.
6. Pour in the beef broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” for 5 minutes.
8. When the cooking cycle completes, perform a quick release by carefully turning the valve to “Venting.”
9. Once the float valve drops, remove the lid and stir in the heavy cream and cubed cream cheese until fully incorporated.
10. Add the shredded cheddar cheese, Worcestershire sauce, paprika, salt, and pepper, stirring continuously until the cheeses melt completely.
11. Let the soup sit for 3-5 minutes to thicken slightly before serving.
Beyond creamy and rich, this soup delivers that classic cheeseburger flavor in every spoonful. The texture is velvety smooth with just enough body from the ground beef to keep it satisfying. Try topping it with crispy bacon bits and a sprinkle of fresh green onions for that authentic burger experience, or serve it alongside a simple green salad for a complete keto meal.
Instant Pot Keto Bacon-Wrapped Pork Tenderloin
Now, let’s create a perfectly cooked pork tenderloin that’s both keto-friendly and bursting with flavor using your Instant Pot. This method ensures juicy results every time, even for beginners. We’ll wrap the tenderloin in bacon to add richness and keep the meat moist during pressure cooking.
Ingredients
– 1.5 lb pork tenderloin (trim any silver skin)
– 8 slices thick-cut bacon (use regular if preferred)
– 1 tbsp avocado oil (or any high-smoke-point oil)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 cup chicken broth (low-sodium recommended)
– 1 tbsp apple cider vinegar (adds brightness)
Instructions
1. Pat the pork tenderloin completely dry with paper towels to ensure the seasoning sticks properly.
2. Rub the tenderloin evenly with garlic powder, smoked paprika, and black pepper on all surfaces.
3. Wrap the seasoned tenderloin tightly with bacon slices, slightly overlapping them to cover the entire surface.
4. Secure the bacon with toothpicks every 2 inches to prevent unraveling during cooking.
5. Set your Instant Pot to “Sauté” mode and heat the avocado oil until shimmering, about 3 minutes.
6. Carefully place the bacon-wrapped tenderloin in the pot and sear for 2 minutes per side until bacon is lightly browned.
7. Pour in the chicken broth and apple cider vinegar, scraping any browned bits from the bottom of the pot.
8. Close the lid, set the valve to “Sealing,” and pressure cook on High for 12 minutes.
9. When cooking completes, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Insert an instant-read thermometer into the thickest part of the meat to verify it reaches 145°F internally.
11. Transfer the tenderloin to a cutting board, tent with foil, and rest for 5 minutes before slicing.
12. Remove toothpicks and slice into 1-inch thick portions against the grain for maximum tenderness.
Looking at the finished dish, you’ll find the pork incredibly juicy with a smoky bacon crust that stays crisp. The tenderloin slices beautifully, revealing a moist interior that pairs wonderfully with roasted vegetables or atop a fresh salad for a complete keto meal.
Instant Pot Keto Garlic Butter Salmon
Diving into keto cooking doesn’t have to be complicated, especially when you’re working with an Instant Pot. This garlic butter salmon comes together in minutes with minimal effort, making it perfect for busy weeknights when you need something both delicious and nutritious.
Ingredients
– 4 (6-ounce) salmon fillets, skin-on or skinless (pat dry with paper towels for better searing)
– 2 tablespoons olive oil (or avocado oil for higher smoke point)
– 4 tablespoons unsalted butter, cubed (use ghee for dairy-free option)
– 4 cloves garlic, minced (about 1 tablespoon)
– 1/2 cup chicken broth (or vegetable broth for variation)
– 1 tablespoon fresh lemon juice (bottled works in a pinch)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh parsley, chopped (dried parsley can substitute)
Instructions
1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot” (approximately 3-4 minutes).
2. Pour 2 tablespoons olive oil into the Instant Pot insert, swirling to coat the bottom evenly.
3. Season both sides of 4 salmon fillets evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
4. Carefully place salmon fillets in the hot oil, cooking for 2 minutes without moving to develop a golden crust.
5. Flip each salmon fillet using tongs and cook for 1 additional minute on the second side.
6. Remove salmon fillets to a clean plate using tongs, keeping them in a single layer.
7. Add 4 tablespoons cubed butter to the Instant Pot, stirring constantly with a wooden spoon as it melts (about 30 seconds).
8. Stir in 1 tablespoon minced garlic and cook for 45 seconds until fragrant but not browned.
9. Pour 1/2 cup chicken broth into the pot, using the liquid to scrape up any browned bits from the bottom.
10. Press “Cancel” to turn off the sauté function.
11. Return all salmon fillets to the Instant Pot in a single layer, spooning some sauce over the top.
12. Secure the lid, set the valve to “Sealing,” and select “Pressure Cook” on High pressure for 2 minutes.
13. When cooking completes, perform a Quick Release by carefully turning the valve to “Venting” until the float valve drops.
14. Open the lid away from your face and transfer salmon to serving plates using a slotted spatula.
15. Stir 1 tablespoon lemon juice and 2 tablespoons chopped parsley into the remaining sauce.
16. Spoon the garlic butter sauce generously over each salmon fillet before serving.
Outstandingly tender and flaky, this salmon practically melts in your mouth with rich garlic butter flavor permeating every bite. The quick pressure cooking keeps the fish incredibly moist while infusing it with the aromatic sauce. Serve it over cauliflower rice to soak up every drop of the delicious butter sauce, or alongside roasted asparagus for a complete keto meal that feels anything but restrictive.
Instant Pot Keto Creamy Tuscan Chicken
Here’s a straightforward recipe for Instant Pot Keto Creamy Tuscan Chicken that delivers restaurant-quality results with minimal effort. Having this comforting dish ready in under 30 minutes makes it perfect for busy weeknights when you want something satisfying without the carb-heavy sides. Let’s walk through each step methodically to ensure your chicken turns out perfectly tender every time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (breasts work too, but may be slightly drier)
– 1 tbsp avocado oil (or any high-heat oil like ghee)
– 1 tsp kosher salt (adjust based on your dietary needs)
– 1/2 tsp black pepper (freshly cracked preferred)
– 4 cloves garlic, minced (about 1 tbsp, or 1 tsp garlic powder in a pinch)
– 1 cup chicken broth (low-sodium recommended to control saltiness)
– 1 cup heavy cream (for dairy-free, use full-fat coconut cream)
– 1/2 cup grated Parmesan cheese (the real stuff melts better than pre-shredded)
– 1 cup spinach, fresh (frozen works—just thaw and squeeze out excess water)
– 1/4 cup sun-dried tomatoes, chopped (packed in oil, drained)
– 1 tsp Italian seasoning (or a mix of dried oregano, basil, and thyme)
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with kosher salt and black pepper.
3. Set your Instant Pot to “Sauté” mode on high heat and let it preheat for 2 minutes until the display reads “Hot.”
4. Add the avocado oil to the pot and swirl to coat the bottom evenly.
5. Carefully place the chicken thighs in a single layer, working in batches if needed to avoid overcrowding.
6. Sear the chicken for 3–4 minutes per side until golden brown, then remove and set aside on a plate.
7. Add the minced garlic to the pot and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
8. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the seared chicken thighs and any accumulated juices to the pot.
10. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 8 minutes.
11. Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining steam.
12. Remove the lid and transfer the chicken to a clean plate using tongs.
13. Stir in the heavy cream, Parmesan cheese, Italian seasoning, spinach, and sun-dried tomatoes.
14. Set the Instant Pot to “Sauté” mode again and cook for 3–4 minutes, stirring frequently, until the sauce thickens slightly and the spinach wilts.
15. Return the chicken to the pot and stir to coat with the creamy sauce.
Looking at the finished dish, you’ll notice the sauce clings beautifully to the chicken without being overly thick. The Parmesan adds a subtle salty tang that balances the sweetness from the sun-dried tomatoes, while the spinach provides just enough freshness to cut through the richness. For a complete meal, try serving it over zucchini noodles or cauliflower rice to soak up every bit of that creamy sauce.
Instant Pot Keto Egg Bites
Ever find yourself rushing through mornings but still wanting a protein-packed breakfast? These Instant Pot Keto Egg Bites are your solution, offering a fluffy, portable meal that’s simple to make ahead. Each bite combines rich eggs, melty cheese, and savory bacon in a low-carb format perfect for busy schedules.
Ingredients
– 6 large eggs
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese (or Monterey Jack for a milder flavor)
– 1/2 cup cooked crumbled bacon (about 6 slices, or use pre-cooked for convenience)
– 1/4 cup diced green onions
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup water (for the Instant Pot)
Instructions
1. Crack 6 large eggs into a medium mixing bowl.
2. Pour 1/2 cup heavy cream into the bowl with the eggs.
3. Whisk the eggs and cream vigorously for 1 minute until fully combined and slightly frothy.
4. Stir in 1 cup shredded cheddar cheese, 1/2 cup cooked crumbled bacon, 1/4 cup diced green onions, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed.
5. Lightly grease 2 silicone egg bite molds with non-stick spray to prevent sticking.
6. Divide the egg mixture evenly among the 14 mold cavities, filling each about 3/4 full.
7. Cover each mold tightly with foil to keep steam out during cooking.
8. Pour 1 cup water into the inner pot of a 6-quart Instant Pot.
9. Place a trivet in the pot, then stack the covered molds on top of the trivet.
10. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
11. Allow a 10-minute natural pressure release before carefully turning the valve to “Venting” to release any remaining steam.
12. Remove the molds using tongs, uncover, and let cool for 5 minutes before popping out the egg bites.
Delightfully fluffy and cheesy, these egg bites have a moist texture from the cream and a savory kick from the bacon. Serve them warm with a side of avocado slices for extra healthy fats, or pack them cold for an on-the-go snack that keeps you full for hours.
Instant Pot Keto Cabbage and Sausage
Just when you need a comforting, low-carb meal that comes together effortlessly, this Instant Pot cabbage and sausage delivers both convenience and flavor. Join me as we walk through each simple step to create this hearty one-pot wonder that’s perfect for busy weeknights. You’ll be amazed how quickly these humble ingredients transform into a satisfying dinner.
Ingredients
– 1 lb smoked sausage, sliced into ½-inch rounds (kielbasa works great)
– 1 medium head green cabbage, cored and chopped into 2-inch pieces (about 8 cups)
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth (low-sodium recommended)
– 2 tbsp olive oil (or avocado oil)
– 1 tsp smoked paprika
– ½ tsp black pepper
– ¼ tsp red pepper flakes (optional for heat)
Instructions
1. Press the “Sauté” function on your Instant Pot and add 2 tablespoons of olive oil.
2. Once the display reads “Hot” (about 2 minutes), add the sliced sausage in a single layer and cook for 3-4 minutes until lightly browned, stirring once halfway through.
3. Add the sliced onion and minced garlic, stirring constantly for 1 minute until fragrant—be careful not to burn the garlic.
4. Pour in 1 cup of chicken broth to deglaze the pot, scraping all browned bits from the bottom with a wooden spoon.
5. Add the chopped cabbage, smoked paprika, black pepper, and optional red pepper flakes, tossing gently to combine.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
7. When the timer beeps, perform a quick release by carefully turning the valve to “Venting”—stand back from the steam.
8. Once the float valve drops, remove the lid and stir the mixture to distribute flavors evenly.
9. Let the dish rest for 2 minutes off heat to allow the cabbage to absorb remaining liquid.
Keep in mind that the cabbage will continue to soften as it rests, so don’t overcook it during pressure time. The final dish features tender yet slightly crisp cabbage that beautifully soaks up the smoky sausage flavors, while the onions melt into a sweet background note. For a complete keto meal, top with a fried egg or serve alongside cauliflower mash to soak up the savory juices.
Instant Pot Keto Buffalo Chicken Dip
Ready for a game-day favorite that comes together in minutes? This Instant Pot Keto Buffalo Chicken Dip delivers bold flavor with minimal effort, combining tender shredded chicken with creamy, spicy ingredients for a crowd-pleasing appetizer that fits your low-carb lifestyle perfectly.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup Frank’s RedHot Buffalo Sauce
– 8 oz cream cheese, softened (cut into cubes for easier melting)
– 1/2 cup ranch dressing (or blue cheese dressing for traditional flavor)
– 1 cup shredded cheddar cheese
– 1/4 cup chicken broth (or water in a pinch)
Instructions
1. Pour 1/4 cup chicken broth into the Instant Pot liner.
2. Place 1.5 lbs boneless, skinless chicken breasts in the broth in a single layer.
3. Secure the lid and set the valve to “Sealing.”
4. Press “Manual” or “Pressure Cook” and set the timer for 10 minutes at high pressure.
5. Allow natural pressure release for 5 minutes after cooking completes, then quick release remaining pressure.
6. Carefully remove chicken breasts and shred using two forks on a cutting board.
7. Return shredded chicken to the Instant Pot.
8. Add 8 oz cubed cream cheese, 1 cup Frank’s RedHot Buffalo Sauce, 1/2 cup ranch dressing, and 1 cup shredded cheddar cheese to the pot.
9. Stir all ingredients until well combined.
10. Select “Sauté” function set to “Low” and cook for 3-5 minutes, stirring constantly until cheeses are fully melted and sauce is smooth.
11. Turn off the Instant Pot and let the dip rest for 2 minutes before serving.
Perfectly creamy with a satisfying kick, this dip boasts tender shredded chicken in every bite. Serve it warm with celery sticks for classic crunch, or spoon it over cauliflower rice for a complete keto meal that satisfies those buffalo cravings without the carbs.
Instant Pot Keto Mexican Shredded Beef
Making perfectly tender shredded beef in your Instant Pot has never been easier, especially when following a keto-friendly approach. This Mexican-inspired recipe delivers deep, savory flavors with minimal effort, using common pantry staples to create a versatile protein. You’ll be amazed at how simple pressure cooking makes this traditionally slow-cooked dish.
Ingredients
- 3 pounds beef chuck roast, cut into 4 large chunks (trim excess fat if preferred)
- 2 tablespoons avocado oil (or any high-heat oil)
- 1 cup beef broth (low-sodium recommended)
- 1 medium yellow onion, diced (about 1 cup)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Pat the beef chuck roast chunks completely dry with paper towels to ensure proper browning.
- Select the “Sauté” function on your Instant Pot and heat the avocado oil until the display reads “Hot” (about 2-3 minutes).
- Season all sides of the beef chunks evenly with the measured salt and black pepper.
- Carefully place the beef chunks in the hot oil, working in batches if necessary to avoid overcrowding.
- Sear the beef for 3-4 minutes per side until a deep brown crust forms, using tongs to turn the pieces.
- Remove the seared beef to a clean plate and set aside temporarily.
- Add the diced onion to the remaining oil in the Instant Pot and cook for 3 minutes, stirring occasionally.
- Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
- Add the tomato paste, chili powder, cumin, oregano, and smoked paprika, stirring constantly for 1 minute to toast the spices.
- Pour in the beef broth and apple cider vinegar, using a wooden spoon to scrape any browned bits from the bottom of the pot.
- Return the seared beef and any accumulated juices to the Instant Pot, along with the bay leaf.
- Secure the lid, set the valve to “Sealing,” and pressure cook on High for 60 minutes.
- Allow the pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.
- Remove the beef chunks to a cutting board and use two forks to shred the meat, discarding any large fat pieces.
- Return the shredded beef to the Instant Pot and stir to coat with the remaining cooking liquid.
- Let the beef sit in the liquid for 5 minutes to absorb additional flavor before serving.
What results is incredibly tender, juicy beef that falls apart with minimal effort, infused with warm Mexican spices and a subtle tang from the vinegar. The shredded texture holds up beautifully in keto tortillas or makes a satisfying topping for cauliflower rice bowls. For a creative twist, try piling this beef onto crisp lettuce cups with avocado slices and a dollop of sour cream for a complete low-carb meal that feels indulgent yet stays perfectly within your dietary goals.
Instant Pot Keto Jalapeño Popper Soup
Facing chilly weather calls for a comforting, creamy soup that delivers bold flavor without the carbs. This Instant Pot version transforms classic jalapeño popper ingredients into a rich, satisfying bowl that comes together with minimal effort. Follow these steps carefully for a perfectly balanced soup every time.
Ingredients
– 1 tbsp avocado oil (or any neutral high-heat oil)
– 1 lb chicken breast, cut into 1-inch cubes
– 1 medium onion, diced
– 4 cloves garlic, minced
– 4 medium jalapeños, seeds removed and diced (wear gloves for handling)
– 4 cups chicken broth
– 8 oz cream cheese, softened and cubed
– 1 cup heavy cream
– 6 slices bacon, cooked crisp and crumbled
– 1 cup shredded cheddar cheese
– 1 tsp smoked paprika
– ½ tsp black pepper
Instructions
1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot.”
2. Add 1 tablespoon of avocado oil to the pot and swirl to coat the bottom evenly.
3. Place 1 pound of cubed chicken breast in the pot in a single layer, cooking for 3 minutes without stirring to develop a golden sear.
4. Flip the chicken pieces and cook for another 2 minutes until lightly browned on all sides.
5. Add the diced onion, minced garlic, and diced jalapeños to the pot, stirring constantly for 1 minute until fragrant.
6. Pour in 4 cups of chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 8 minutes.
8. When cooking completes, allow natural pressure release for 5 minutes, then carefully quick release remaining pressure.
9. Remove the lid and stir in the cubed cream cheese until completely melted and smooth.
10. Pour in 1 cup of heavy cream while stirring continuously to incorporate.
11. Add 1 teaspoon smoked paprika and ½ teaspoon black pepper, stirring to combine thoroughly.
12. Mix in the crumbled bacon and shredded cheddar cheese until the cheese is fully melted.
13. Ladle the soup into bowls and serve immediately.
Expect a velvety, thick texture that coats your spoon beautifully, with the smoky bacon and sharp cheddar cutting through the creamy base. The jalapeños provide a gentle heat that builds gradually rather than overwhelming the palate. For an extra crunch, top with additional crumbled bacon or serve with keto-friendly crackers for dipping.
Instant Pot Keto Greek Lemon Chicken
Wondering how to make a flavorful keto dinner with minimal effort? This Instant Pot Greek lemon chicken delivers bright Mediterranean flavors while keeping carbs low. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 2 lbs boneless, skinless chicken thighs (or breasts for leaner option)
– 1/4 cup olive oil (or avocado oil)
– 1/2 cup chicken broth (low-sodium preferred)
– 1/4 cup fresh lemon juice (about 2 medium lemons)
– 4 garlic cloves, minced (or 1 tsp garlic powder)
– 1 tsp dried oregano (fresh oregano if available)
– 1 tsp salt (adjust to preference)
– 1/2 tsp black pepper
– 1/2 tsp dried thyme
– 8 oz fresh spinach leaves (frozen works too)
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Press “Sauté” function on Instant Pot and wait until display reads “Hot” (about 3 minutes).
3. Add olive oil to pot and swirl to coat bottom evenly.
4. Carefully place chicken thighs in single layer, working in batches if necessary.
5. Sear chicken for 3 minutes per side until golden brown crust forms.
6. Remove all chicken from pot and set aside on clean plate.
7. Pour chicken broth into pot to deglaze, scraping browned bits from bottom.
8. Add lemon juice, minced garlic, oregano, salt, pepper, and thyme to broth.
9. Stir mixture for 30 seconds until fragrant and well combined.
10. Return chicken and any accumulated juices to pot, nestling pieces in liquid.
11. Secure lid, set valve to “Sealing” position, and press “Manual/Pressure Cook.”
12. Cook on High Pressure for 8 minutes (10 minutes for frozen chicken).
13. When timer beeps, allow natural pressure release for 5 minutes.
14. Carefully turn valve to “Venting” to release remaining steam.
15. Remove lid away from your face to avoid steam burn.
16. Transfer chicken to serving platter using tongs.
17. Press “Sauté” function again and bring sauce to simmer.
18. Add spinach to sauce and stir constantly for 2 minutes until wilted.
19. Spoon spinach and sauce over chicken on platter.
A beautifully tender chicken emerges with vibrant lemon-garlic notes that permeate every bite. The wilted spinach adds earthy balance while soaking up the tangy sauce. Try serving over cauliflower rice or alongside roasted asparagus for a complete Mediterranean keto meal that feels anything but restrictive.
Instant Pot Keto Zuppa Toscana
Let’s dive into this comforting Instant Pot Keto Zuppa Toscana, a hearty soup that transforms simple ingredients into a restaurant-worthy meal with minimal effort. Loaded with savory sausage, tender cauliflower, and creamy broth, this one-pot wonder comes together quickly while keeping carbs in check. Follow these clear steps for a foolproof dinner that will become a regular in your rotation.
Ingredients
– 1 lb Italian sausage, casings removed (mild or hot, your preference)
– 1 medium onion, diced (about 1 cup)
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
– 1 cup heavy cream
– 4 cups chopped kale, tough stems removed
– 1 tsp red pepper flakes (optional, for heat)
– 2 tbsp olive oil
Instructions
1. Press the “Sauté” function on your Instant Pot and add 2 tbsp olive oil, heating for 2 minutes until shimmering.
2. Add 1 lb Italian sausage, breaking it apart with a wooden spoon, and cook for 5–6 minutes until browned and crumbled.
3. Stir in 1 diced onion and cook for 3 minutes until translucent, scraping any browned bits from the bottom.
4. Add 4 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Pour in 6 cups chicken broth, using a spoon to deglaze the pot completely to prevent a “burn” warning.
6. Add 4 cups cauliflower florets and 1 tsp red pepper flakes, stirring gently to combine.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes—it will take about 10 minutes to come to pressure.
8. Once cooking completes, perform a quick release by carefully turning the valve to “Venting” until the float valve drops.
9. Stir in 1 cup heavy cream and 4 cups chopped kale, letting the residual heat wilt the kale for 3–4 minutes until tender.
10. Ladle the soup into bowls and serve immediately.
This soup boasts a velvety, rich broth that clings to the tender cauliflower and kale, with the Italian sausage providing a savory, spiced backbone. For a creative twist, top with crispy bacon bits or a sprinkle of nutritional yeast to mimic Parmesan’s umami without the carbs. The flavors deepen if refrigerated overnight, making leftovers even more delicious the next day.
Instant Pot Keto Crab-Stuffed Mushrooms
Getting perfectly tender, keto-friendly appetizers doesn’t have to be complicated. Gather your ingredients, and let’s walk through creating these elegant crab-stuffed mushrooms that come together effortlessly in your Instant Pot.
Ingredients
– 16 large white mushrooms, stems removed (choose ones with deep caps for more filling) – 8 oz lump crabmeat, drained well (fresh or canned both work) – 4 oz cream cheese, softened (helps the filling mix smoothly) – 1/4 cup grated Parmesan cheese (adds savory depth) – 2 tbsp mayonnaise (binds the filling and adds moisture) – 1 tbsp fresh lemon juice (brightens the crab flavor) – 1 tsp Old Bay seasoning (classic seafood pairing) – 1/2 tsp garlic powder – 1/4 tsp black pepper – 1 cup water (for the Instant Pot)
Instructions
1. Rinse the mushroom caps under cold water and pat them completely dry with paper towels. 2. In a medium bowl, combine the crabmeat, cream cheese, Parmesan, mayonnaise, lemon juice, Old Bay, garlic powder, and pepper until evenly mixed. 3. Spoon the crab mixture generously into each mushroom cap, mounding it slightly. 4. Pour 1 cup of water into the Instant Pot inner pot. 5. Place the trivet inside the pot. 6. Arrange the stuffed mushrooms in a single layer on the trivet. 7. Lock the lid, set the valve to “Sealing,” and cook on High Pressure for 3 minutes. 8. Once cooking completes, carefully perform a Quick Pressure Release by turning the valve to “Venting.” 9. Open the lid and use tongs to transfer the mushrooms to a serving plate. 10. For a golden top, broil the mushrooms on a baking sheet for 2–3 minutes until lightly browned. Buttery and rich, these mushrooms offer a satisfying contrast between the tender caps and the creamy, savory crab filling. Serve them warm with extra lemon wedges for a bright finish, or alongside a crisp green salad for a light meal.
Instant Pot Keto Teriyaki Chicken
Just imagine coming home to a delicious, healthy dinner that practically cooks itself while you unwind. This Instant Pot Keto Teriyaki Chicken delivers sweet and savory flavors without the carbs, making it perfect for busy weeknights when you want something satisfying yet simple. Join me as we walk through each step to create this effortless meal.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces for even cooking)
– 1/3 cup coconut aminos (or tamari for a soy-based option)
– 2 tbsp avocado oil (or any neutral high-heat oil)
– 1 tbsp rice vinegar
– 2 tsp minced garlic (fresh or jarred)
– 1 tsp grated ginger (use fresh for brighter flavor)
– 1/4 cup water
– 1 tbsp sesame seeds (for garnish)
– 2 sliced green onions (green parts only for color)
Instructions
1. Press the “Sauté” function on your Instant Pot and wait until the display reads “Hot,” about 3 minutes.
2. Pour 2 tbsp avocado oil into the pot, swirling to coat the bottom evenly.
3. Add 1.5 lbs chicken pieces in a single layer, working in batches if needed to avoid overcrowding.
4. Sear chicken for 2 minutes per side until golden brown, using tongs to flip each piece.
5. Turn off the “Sauté” function by pressing “Cancel” to prevent burning.
6. Add 1/3 cup coconut aminos, scraping the bottom with a wooden spoon to lift any browned bits.
7. Stir in 1 tbsp rice vinegar, 2 tsp minced garlic, and 1 tsp grated ginger until combined.
8. Pour 1/4 cup water into the pot to create steam for pressure building.
9. Secure the lid, set the valve to “Sealing,” and select “Manual/Pressure Cook” on High for 8 minutes.
10. Allow a 10-minute natural pressure release before carefully turning the valve to “Venting” for any remaining steam.
11. Open the lid and use a slotted spoon to transfer chicken to a serving bowl.
12. Press “Sauté” again and simmer the sauce for 5-7 minutes until it thickens slightly.
13. Pour the reduced sauce over the chicken, coating each piece thoroughly.
14. Sprinkle with 1 tbsp sesame seeds and 2 sliced green onions before serving.
Aromatic and tender, the chicken absorbs the tangy-sweet teriyaki glaze while staying juicy under pressure. Serve it over cauliflower rice to soak up the sauce, or pack it in lettuce cups for a crunchy, low-carb twist that feels indulgent yet light.
Instant Pot Keto Philly Cheesesteak Casserole
Ready to transform classic sandwich flavors into a satisfying keto-friendly casserole? This Instant Pot version simplifies the process while delivering all the savory goodness of a Philly cheesesteak in one comforting dish. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 1.5 lbs thinly sliced ribeye steak (freeze for 15 minutes first for easier slicing)
– 2 tbsp avocado oil (or any high-smoke-point oil)
– 1 large green bell pepper, sliced into thin strips
– 1 medium yellow onion, thinly sliced
– 8 oz sliced mushrooms
– 3 cloves garlic, minced
– 1 tsp Worcestershire sauce
– 1 cup beef broth
– 1.5 cups shredded provolone cheese
– 1/2 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Set your Instant Pot to Sauté mode on High and add 2 tablespoons of avocado oil.
2. When the oil shimmers after about 2 minutes, add the sliced ribeye steak in a single layer, working in batches if necessary to avoid overcrowding.
3. Sear the steak for 2-3 minutes per side until browned but not fully cooked through, then transfer to a plate using tongs.
4. Add the sliced bell pepper, onion, and mushrooms to the pot, scraping up any browned bits from the bottom with a wooden spoon.
5. Sauté the vegetables for 4-5 minutes until they begin to soften and the onions become translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Pour in 1 cup of beef broth and 1 teaspoon of Worcestershire sauce, using the liquid to deglaze the pot completely.
8. Return the seared steak and any accumulated juices to the pot, stirring to combine with the vegetables and liquid.
9. Secure the lid, set the valve to Sealing, and pressure cook on High for 8 minutes.
10. When cooking completes, perform a quick release by carefully turning the valve to Venting position.
11. Remove the lid and stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper.
12. Sprinkle 1.5 cups shredded provolone cheese evenly over the entire surface of the casserole.
13. Let the casserole sit for 3-4 minutes until the cheese melts completely from the residual heat.
14. Gently stir to incorporate the melted cheese throughout the mixture before serving.
Zesty and deeply satisfying, this casserole delivers tender steak enveloped in creamy, cheesy goodness with perfectly softened vegetables. The provolone creates wonderful stringy pulls while the Worcestershire adds that signature umami depth. For a fun twist, serve it in roasted bell pepper halves or over cauliflower rice to soak up every bit of the rich sauce.
Instant Pot Keto Coconut Curry Shrimp
Just when you thought weeknight dinners couldn’t get any easier, this Instant Pot keto coconut curry shrimp proves otherwise. Join me as we walk through each simple step to create a restaurant-quality meal in under 20 minutes that will satisfy your curry cravings while keeping you firmly in ketosis.
Ingredients
– 1 lb raw large shrimp, peeled and deveined (thawed if frozen)
– 1 tbsp coconut oil (or avocado oil)
– 1 small yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp red curry paste (adjust for spice preference)
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup chicken broth (or vegetable broth)
– 1 tbsp fish sauce
– 1 tsp erythritol (or preferred keto sweetener)
– 1 red bell pepper, sliced
– 1 cup spinach leaves
– 1 lime, juiced
– ¼ cup fresh cilantro, chopped
Instructions
1. Press the “Sauté” function on your Instant Pot and wait for the display to read “Hot” (about 2 minutes).
2. Add 1 tablespoon of coconut oil to the pot and swirl to coat the bottom evenly.
3. Add 1 cup of diced yellow onion and sauté for 3 minutes, stirring occasionally, until onions become translucent.
4. Add 2 cloves of minced garlic and 1 tablespoon of grated ginger, stirring constantly for 30 seconds until fragrant.
5. Mix in 1 tablespoon of red curry paste, stirring for 1 minute to toast the spices and deepen the flavor.
6. Pour in 1 can of full-fat coconut milk and 1 cup of chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add 1 tablespoon of fish sauce and 1 teaspoon of erythritol, stirring to combine all ingredients.
8. Place 1 sliced red bell pepper into the liquid mixture.
9. Secure the Instant Pot lid, ensuring the venting knob is set to “Sealing.”
10. Press “Cancel” to stop the sauté function, then select “Manual” or “Pressure Cook” and set the timer for 1 minute at high pressure.
11. When the cooking cycle completes, carefully perform a quick release by turning the venting knob to “Venting” position.
12. Once the float valve drops, open the lid and press “Sauté” function again.
13. Add 1 pound of raw shrimp to the bubbling curry sauce.
14. Cook shrimp for 2-3 minutes, stirring occasionally, until they turn pink and opaque.
15. Stir in 1 cup of spinach leaves and cook for 1 minute until wilted.
16. Turn off the Instant Pot and stir in juice from 1 lime and ¼ cup of chopped fresh cilantro.
Creamy coconut milk creates a luxurious sauce that clings beautifully to each plump shrimp, while the red curry paste provides just enough heat to balance the richness. Consider serving this curry over cauliflower rice for a complete keto meal, or enjoy it as a satisfying soup with extra broth to soak up every last drop of flavor.
Instant Pot Keto Chocolate Lava Cake
Creating a decadent keto dessert doesn’t have to be complicated, especially when you use your Instant Pot to make these rich chocolate lava cakes that satisfy cravings while keeping carbs in check. Carefully follow each step to achieve that perfect molten center every time.
Ingredients
– 1/2 cup almond flour (for best texture, use finely ground)
– 1/4 cup cocoa powder (unsweetened, Dutch-processed works well)
– 1/3 cup granulated erythritol (or your preferred keto-friendly sweetener)
– 1/4 cup unsalted butter (melted, or coconut oil for dairy-free)
– 2 large eggs (at room temperature for better incorporation)
– 1 tsp vanilla extract (pure extract recommended for best flavor)
– 1/2 tsp baking powder (aluminum-free preferred)
– 1/4 tsp salt (fine sea salt dissolves evenly)
– 1 cup water (for the Instant Pot)
Instructions
1. Pour 1 cup of water into the bottom of your Instant Pot.
2. Generously grease four 6-ounce ramekins with butter or cooking spray.
3. Whisk together 1/2 cup almond flour, 1/4 cup cocoa powder, 1/3 cup erythritol, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl until no lumps remain.
4. In a separate bowl, vigorously whisk 2 large eggs for 30 seconds until frothy and pale yellow.
5. Slowly pour 1/4 cup melted butter into the eggs while continuously whisking to create an emulsion.
6. Stir 1 teaspoon vanilla extract into the egg-butter mixture.
7. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
8. Divide the batter evenly among the four prepared ramekins, filling each about 2/3 full.
9. Cover each ramekin tightly with aluminum foil to prevent moisture from entering.
10. Place the trivet in the Instant Pot and arrange the covered ramekins on top.
11. Secure the lid and set the valve to sealing position.
12. Select Manual/Pressure Cook mode and set the timer for 8 minutes at high pressure.
13. When the cooking cycle completes, immediately perform a quick pressure release by carefully turning the valve to venting position.
14. Using tongs, carefully remove the hot ramekins from the Instant Pot and place them on a cooling rack.
15. Let the cakes cool for 2 minutes, then run a knife around the edges of each ramekin.
16. Invert each ramekin onto a serving plate and gently lift to reveal the cake.
You’ll notice the cakes have a delicate, moist crumb surrounding that signature molten chocolate center. These individual desserts pair wonderfully with a dollop of sugar-free whipped cream or fresh berries for contrasting texture and flavor.
Summary
Here’s your ticket to effortless, keto-friendly meals that don’t skimp on flavor! We hope this roundup inspires you to fire up your Instant Pot and discover a new favorite. Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to help other home cooks find these delicious ideas. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
