18 Delicious Instant Pot Keto Recipes for Beginners

Venturing into the keto lifestyle doesn’t mean you have to sacrifice flavor or spend hours in the kitchen. With your trusty Instant Pot, whipping up delicious, low-carb meals is quicker and easier than ever. Whether you’re craving comfort food, quick dinners, or something new to spice up your meal plan, we’ve got you covered. Dive into these 18 beginner-friendly recipes that promise to keep your taste buds happy and your diet on track!

Instant Pot Keto Beef Stew

Creating a comforting and hearty meal doesn’t have to be time-consuming or break your keto diet. This Instant Pot Keto Beef Stew is a perfect example of how you can enjoy a rich, flavorful dish with minimal effort and maximum satisfaction.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp avocado oil
• 1 cup beef bone broth
• 1/2 cup dry red wine
• 1 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 cups radishes, quartered
• 1 cup celery, chopped
• 1/2 cup green olives, pitted

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the avocado oil for 2 minutes until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear for 3 minutes per side until deeply browned. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, then stir in the tomato paste, garlic, smoked paprika, sea salt, and black pepper.
4. Add the beef bone broth and bay leaf, then secure the lid and set the Instant Pot to ‘Manual’ mode for 35 minutes at high pressure.
5. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Stir in the radishes, celery, and green olives, then set the Instant Pot to ‘Sauté’ mode again and cook for 5 minutes until the vegetables are just tender. Tip: The radishes will soften and take on a potato-like texture, making them a perfect low-carb substitute.
7. Remove the bay leaf before serving. Tip: For an extra layer of flavor, garnish with freshly chopped parsley or a sprinkle of grated Parmesan cheese.

Delightfully rich and satisfying, this stew boasts tender beef and vegetables in a deeply flavorful broth. Serve it with a side of cauliflower mash for a complete keto-friendly meal that’s sure to impress.

Keto Instant Pot Chicken Curry

Now, let’s dive into creating a comforting and flavorful Keto Instant Pot Chicken Curry that’s perfect for any day of the week. This dish combines tender chicken with a rich, aromatic sauce, all made effortlessly in your Instant Pot.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 cup full-fat coconut milk
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and add the clarified butter, allowing it to melt.
2. Add the finely diced onion to the pot and sauté until translucent, about 3 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the chicken pieces to the pot, browning them lightly on all sides, approximately 5 minutes.
5. Sprinkle the curry powder, turmeric, cumin, coriander, and cayenne pepper over the chicken, stirring to coat evenly.
6. Pour in the coconut milk and chicken broth, stirring to combine all ingredients.
7. Secure the lid on the Instant Pot and set to ‘Manual’ mode for 10 minutes at high pressure.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
9. Stir in the lemon juice and salt to taste, adjusting the seasoning as needed.
10. Garnish with fresh cilantro before serving.

Curry offers a delightful balance of creamy and spicy flavors, with the chicken thighs ensuring a moist and tender bite. Serve this dish over cauliflower rice for a complete keto-friendly meal, or alongside a crisp, green salad for a lighter option.

Instant Pot Keto Pork Chops

Perfectly seared and succulent, these Instant Pot Keto Pork Chops are a game-changer for anyone looking to enjoy a low-carb meal without sacrificing flavor or texture. Let’s dive into making this dish that’s as nutritious as it is delicious.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup chicken bone broth
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 cup heavy cream

Instructions

1. Pat the pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with sea salt, black pepper, smoked paprika, garlic powder, and onion powder.
3. Set the Instant Pot to ‘Sauté’ mode and add clarified butter, allowing it to heat until shimmering, about 2 minutes.
4. Sear the pork chops in batches, 2 at a time, for 3 minutes per side until golden brown. Remove and set aside.
5. Deglaze the pot with chicken bone broth and apple cider vinegar, scraping up any browned bits for added flavor.
6. Whisk in Dijon mustard and heavy cream until fully incorporated.
7. Return the pork chops to the pot, ensuring they’re submerged in the sauce.
8. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
9. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
10. Carefully remove the pork chops and let them rest for 5 minutes before serving.

Succulent and richly flavored, these pork chops boast a perfect balance of smokiness and tang from the sauce. Serve them over a bed of cauliflower mash for a complete keto-friendly meal that’s sure to impress.

Keto Instant Pot Cauliflower Mash

After a long day, nothing beats a comforting side dish that’s both delicious and keto-friendly. Keto Instant Pot Cauliflower Mash is your go-to recipe for a creamy, satisfying alternative to traditional mashed potatoes, ready in minutes with minimal fuss.

Ingredients

• 1 large head of cauliflower, trimmed and cut into florets
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, clarified
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese, aged 24 months
• 1 clove garlic, minced

Instructions

1. Place the cauliflower florets in the Instant Pot and add 1 cup of water. Secure the lid and set the valve to ‘Sealing.’
2. Select the ‘Manual’ setting and set the timer for 5 minutes at high pressure. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
3. Carefully drain the cauliflower and return it to the pot. Add the heavy cream, clarified butter, sea salt, black pepper, Parmesan cheese, and minced garlic.
4. Using an immersion blender, puree the mixture until smooth and creamy. For a finer texture, blend in short bursts and scrape down the sides as needed.
5. Transfer the mash to a serving bowl. For an extra touch of richness, drizzle with additional clarified butter and sprinkle with freshly ground black pepper before serving.

Here’s how it turns out: velvety smooth with a rich, buttery flavor that’s subtly enhanced by the nuttiness of aged Parmesan. Serve it alongside a perfectly seared steak or as a base for a hearty stew to elevate your meal.

Instant Pot Keto Chili

This Instant Pot Keto Chili is a hearty, flavorful dish that’s perfect for anyone looking to enjoy a comforting meal without the carbs. The combination of tender meat and rich spices creates a satisfying bowl that’s both nutritious and delicious.

Ingredients

• 1.5 lbs ground beef, 80/20 blend
• 1 tbsp avocado oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the avocado oil for 2 minutes until shimmering.
2. Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook for 5 minutes until browned. Tip: For even browning, avoid overcrowding the pot.
3. Stir in the diced onion and minced garlic, sautéing for 3 minutes until the onion is translucent.
4. Add the smoked paprika, ground cumin, chili powder, and cayenne pepper, stirring for 1 minute to toast the spices.
5. Pour in the diced tomatoes, beef broth, and tomato paste, stirring to combine. Tip: Scrape the bottom of the pot to prevent burning.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 15 minutes.
7. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Tip: For a thicker chili, let it sit on ‘Keep Warm’ for an additional 10 minutes.
8. Stir in the heavy cream, sea salt, and black pepper, adjusting seasoning if necessary.
9. Serve the chili hot, garnished with shredded cheddar cheese and fresh cilantro.

The chili boasts a velvety texture with a robust, smoky flavor that’s perfectly balanced by the creaminess of the heavy cream. For a creative twist, try serving it over a bed of cauliflower rice or alongside a crisp green salad.

Keto Instant Pot Shrimp Scampi

Whipping up a delicious Keto Instant Pot Shrimp Scampi is easier than you think, and it’s perfect for those busy weeknights when you crave something gourmet without the hassle. This dish combines succulent shrimp with a rich, buttery garlic sauce that’s sure to impress.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste

Instructions

1. Set the Instant Pot to ‘Saute’ mode and add the clarified butter, allowing it to melt completely, about 1 minute.
2. Add the minced garlic to the pot and saute until fragrant, approximately 30 seconds, being careful not to burn it.
3. Pour in the chicken broth and lemon juice, stirring to combine all the ingredients seamlessly.
4. Add the shrimp to the pot in a single layer, then sprinkle with red pepper flakes and a pinch of salt.
5. Secure the lid on the Instant Pot, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 1 minute.
6. Once cooking is complete, perform a quick release by carefully turning the valve to ‘Venting.’
7. Open the lid, stir in the fresh parsley, and serve immediately for the best flavor and texture.

Amazingly tender shrimp bathed in a velvety garlic butter sauce make this dish a keto-friendly masterpiece. Serve it over zucchini noodles for a complete meal that’s as visually appealing as it is delicious.

Instant Pot Keto Butter Chicken

Ready to dive into a dish that marries convenience with decadence? This Instant Pot Keto Butter Chicken is a game-changer for anyone looking to enjoy rich flavors without the carbs, all made effortlessly in your pressure cooker.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup clarified butter
• 1 cup heavy cream
• 1/2 cup tomato paste
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/2 cup chicken stock
• Salt, to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and add the clarified butter, allowing it to melt fully.
2. Add the minced garlic and grated ginger to the pot, sautéing for 1 minute until fragrant.
3. Introduce the chicken pieces to the pot, browning them lightly on all sides, about 3 minutes total.
4. Stir in the tomato paste, garam masala, turmeric, smoked paprika, and cayenne pepper, coating the chicken evenly.
5. Pour in the chicken stock, scraping the bottom of the pot to deglaze and incorporate any browned bits.
6. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
7. Once cooking completes, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
8. Stir in the heavy cream, setting the pot back to ‘Sauté’ mode to simmer and thicken the sauce for 5 minutes.
9. Season with salt to taste, then serve hot.

Zesty and rich, this butter chicken boasts a velvety sauce that clings to tender pieces of chicken, offering a perfect balance of spice and creaminess. For an extra touch of luxury, garnish with a drizzle of melted clarified butter and a sprinkle of fresh cilantro.

Keto Instant Pot Broccoli Cheese Soup

Now, let’s dive into creating a comforting bowl of Keto Instant Pot Broccoli Cheese Soup that’s both nutritious and indulgent. This recipe is perfect for those chilly evenings when you crave something creamy without the guilt.

Ingredients

• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups fresh broccoli florets, chopped
• 4 cups chicken bone broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon xanthan gum
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and melt the clarified butter.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Introduce the chopped broccoli florets to the pot, stirring to combine with the onions and garlic.
4. Pour in the chicken bone broth, securing the lid and setting the Instant Pot to ‘Manual’ for 5 minutes at high pressure.
5. Once cooking is complete, perform a quick release and carefully remove the lid.
6. Switch the Instant Pot back to ‘Sauté’ and stir in the heavy cream.
7. Sprinkle the xanthan gum over the soup, whisking continuously to avoid clumps and to thicken the soup.
8. Gradually add the shredded sharp cheddar cheese, stirring until fully melted and the soup is smooth.
9. Season with salt and pepper to taste, then serve immediately.

Blending the sharp cheddar with the creamy base creates a rich, velvety texture that coats each broccoli floret perfectly. For an extra touch of elegance, garnish with a sprinkle of smoked paprika or crispy bacon bits before serving.

Instant Pot Keto Lamb Shanks

Delving into the world of keto-friendly meals doesn’t mean sacrificing flavor or succulence, especially when it comes to dishes like Instant Pot Keto Lamb Shanks. This recipe is designed to guide you through each step with precision, ensuring a perfectly tender and flavorful outcome every time.

Ingredients

• 2 lbs lamb shanks, trimmed of excess fat
• 2 tbsp clarified butter
• 1 cup beef bone broth, unsalted
• 1/2 cup dry red wine
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp xanthan gum (for thickening)

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and allow it to heat for 2 minutes. Add the clarified butter, ensuring the pot’s bottom is evenly coated.
2. Season the lamb shanks with sea salt and black pepper. Once the butter is shimmering, sear the shanks on all sides until a golden-brown crust forms, about 3-4 minutes per side. Remove and set aside.
3. Deglaze the pot with dry red wine, scraping up any browned bits from the bottom. This step is crucial for building flavor.
4. Add the minced garlic and chopped rosemary to the pot, sautéing for 30 seconds until fragrant.
5. Pour in the beef bone broth, then return the lamb shanks to the pot. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 45 minutes.
6. Once cooking is complete, allow a natural pressure release for 15 minutes, then carefully quick release any remaining pressure.
7. Remove the lamb shanks and set aside. Switch the Instant Pot back to ‘Sauté’ mode. Sprinkle xanthan gum over the liquid, whisking continuously to thicken the sauce to your desired consistency.
8. Return the lamb shanks to the pot, coating them in the sauce before serving.

Keto-friendly and bursting with rich flavors, these lamb shanks are fall-off-the-bone tender, with a sauce that’s deeply aromatic. Serve over a bed of cauliflower mash for a complete low-carb meal that doesn’t skimp on satisfaction.

Keto Instant Pot Egg Bites

These Keto Instant Pot Egg Bites are a game-changer for anyone looking for a quick, nutritious breakfast option that doesn’t skimp on flavor. They’re fluffy, packed with protein, and perfectly portable, making them ideal for busy mornings.

Ingredients

• 6 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup diced cooked bacon
• 1/4 cup chopped spinach
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp clarified butter, for greasing

Instructions

1. In a large mixing bowl, combine the lightly beaten pasture-raised eggs, heavy cream, grated Parmesan cheese, diced cooked bacon, chopped spinach, sea salt, and black pepper. Whisk until fully incorporated.
2. Grease the egg bite molds with clarified butter, ensuring each cavity is lightly coated to prevent sticking.
3. Evenly distribute the egg mixture among the molds, filling each about 3/4 full to allow room for expansion.
4. Cover the molds with aluminum foil to prevent water from dripping into the egg bites during cooking.
5. Pour 1 cup of water into the Instant Pot and place the trivet inside. Carefully set the covered egg bite molds on top of the trivet.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the molds from the Instant Pot and let the egg bites cool for a few minutes before unmolding.

Here’s how these egg bites turn out: they’re incredibly fluffy with a rich, savory flavor from the bacon and Parmesan. For a creative twist, serve them with a dollop of avocado crema or alongside a crisp arugula salad for a light, satisfying meal.

Instant Pot Keto Pulled Pork

Perfect for those busy weeknights or meal prep Sundays, this Instant Pot Keto Pulled Pork is a game-changer. Packed with flavor and incredibly tender, it’s a low-carb delight that doesn’t skimp on satisfaction.

Ingredients

• 2 lbs boneless pork shoulder, trimmed and cut into 4-inch chunks
• 1 tbsp avocado oil
• 1 cup unsalted chicken stock
• 1/4 cup apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 tbsp erythritol
• 1 tbsp tomato paste
• 1 tsp liquid smoke

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the avocado oil until shimmering, about 2 minutes.
2. Season the pork chunks evenly with smoked paprika, garlic powder, onion powder, cumin, sea salt, and black pepper.
3. Sear the pork in batches until deeply browned on all sides, approximately 3 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
4. Deglaze the pot with chicken stock, scraping up any browned bits from the bottom with a wooden spoon.
5. Stir in apple cider vinegar, erythritol, tomato paste, and liquid smoke until well combined.
6. Return all pork to the pot, ensuring it’s submerged in the liquid. Secure the lid and set the valve to ‘Sealing.’
7. Cook on ‘Manual’ high pressure for 60 minutes, then allow a natural pressure release for 15 minutes. Tip: For extra tender pork, let the pressure release naturally completely.
8. Carefully remove the pork to a cutting board and shred using two forks. Tip: For finer shreds, pulse the pork in a stand mixer with the paddle attachment on low speed.
9. Return the shredded pork to the pot and stir to coat with the remaining juices.

Delightfully succulent and smoky, this pulled pork is perfect atop a bed of cauliflower rice or stuffed into lettuce wraps for a refreshing crunch. The depth of flavor from the spices and liquid smoke makes it a standout dish that’s as versatile as it is delicious.

Keto Instant Pot Zucchini Noodles

Starting your keto journey doesn’t mean sacrificing the comfort of your favorite pasta dishes. This Keto Instant Pot Zucchini Noodles recipe transforms simple ingredients into a low-carb masterpiece, perfect for a quick weeknight dinner.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and add the clarified butter, allowing it to melt completely, about 1 minute.
2. Add the minced garlic to the pot and sauté until fragrant, approximately 30 seconds, stirring constantly to prevent burning.
3. Pour in the heavy cream, stirring gently to combine with the garlic and butter, then let it simmer for 2 minutes to slightly thicken.
4. Add the zucchini noodles to the pot, tossing them gently to coat evenly with the cream mixture. Tip: Avoid overcooking to maintain a slight crunch.
5. Sprinkle the Parmesan cheese, sea salt, and black pepper over the noodles, stirring gently to incorporate. Tip: Freshly grated Parmesan melts more smoothly.
6. Secure the lid on the Instant Pot and set to ‘Manual’ high pressure for 1 minute. Tip: Quick release the pressure to prevent the noodles from becoming mushy.
7. Once the pressure is released, carefully open the lid and stir in the fresh basil.

Zesty and fresh, these Keto Instant Pot Zucchini Noodles offer a delightful al dente texture with a rich, creamy sauce. Serve them topped with extra Parmesan and a sprinkle of red pepper flakes for an added kick.

Instant Pot Keto Meatballs

Here’s how to make Instant Pot Keto Meatballs that are juicy, flavorful, and perfectly cooked every time. This recipe is designed for beginners, with clear, step-by-step instructions to ensure success.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 cup beef broth, low-sodium

Instructions

1. In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, beaten egg, garlic powder, onion powder, sea salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatballs tender.
2. Form the mixture into 1.5-inch meatballs, ensuring they are uniformly sized for even cooking. This recipe should yield about 12 meatballs.
3. Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, add the meatballs in batches, browning them on all sides for about 2 minutes per batch. Remove and set aside.
4. Pour the beef broth into the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom. This adds depth to the sauce.
5. Place the trivet in the pot and arrange the meatballs on top. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 5 minutes.
6. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
7. Carefully remove the meatballs from the Instant Pot. Serve hot, garnished with additional Parmesan if desired.

Rich in flavor and with a satisfyingly tender texture, these keto meatballs are a versatile dish. Try serving them over zucchini noodles or alongside a crisp salad for a complete meal.

Keto Instant Pot Salmon with Dill

Begin by exploring the simplicity and elegance of preparing a succulent keto-friendly salmon dish in your Instant Pot, perfect for a quick yet sophisticated meal. This method ensures a moist, flavorful result with minimal effort, making it ideal for both weeknight dinners and special occasions.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 tbsp clarified butter
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup water
• 1 tbsp lemon juice

Instructions

1. Place the trivet inside the Instant Pot and pour in 1/2 cup water to create steam.
2. Season the salmon fillet evenly on both sides with sea salt and freshly ground black pepper.
3. Select the ‘Sauté’ function on the Instant Pot and melt 2 tbsp clarified butter, ensuring the pot is hot but not smoking.
4. Place the salmon fillet skin-side down in the pot and sear for 2 minutes to crisp the skin, using a spatula to press gently for even contact.
5. Turn off the ‘Sauté’ function and carefully flip the salmon fillet.
6. Sprinkle 1 tbsp fresh dill over the salmon and drizzle with 1 tbsp lemon juice.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 3 minutes.
8. Once cooking is complete, perform a quick release by turning the valve to ‘Venting’.
9. Use a spatula to transfer the salmon to a serving plate, allowing it to rest for 2 minutes before serving.

Great for its tender texture and aromatic dill flavor, this keto Instant Pot salmon pairs wonderfully with a side of roasted asparagus or a crisp cucumber salad for a complete, low-carb meal. The clarified butter adds a rich depth, while the lemon juice brightens the dish, making each bite perfectly balanced.

Instant Pot Keto Chicken Alfredo

Creating a creamy, comforting dish that fits into your keto lifestyle has never been easier with this Instant Pot Keto Chicken Alfredo. Carefully crafted to deliver rich flavors without the carbs, this recipe is a game-changer for busy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, freshly grated
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp xanthan gum (as a thickener)
• 1 tbsp olive oil
• 1/4 cup chicken broth

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil until shimmering, about 2 minutes.
2. Season the chicken thighs with sea salt and black pepper, then add them to the Instant Pot. Sear for 3 minutes per side until golden brown. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the chicken and set aside. Add the butter and minced garlic to the pot, sautéing for 1 minute until fragrant.
4. Pour in the chicken broth to deglaze the pot, scraping up any browned bits with a wooden spoon. Tip: Deglazing adds depth to the sauce’s flavor.
5. Return the chicken to the pot. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, perform a quick release. Carefully remove the chicken and set aside.
7. Switch the Instant Pot back to ‘Sauté.’ Stir in the heavy cream, Parmesan cheese, and xanthan gum. Cook for 3 minutes, stirring constantly, until the sauce thickens. Tip: Xanthan gum is a keto-friendly thickener; sprinkle it slowly to avoid clumps.
8. Shred the chicken with two forks and return it to the pot, stirring to coat in the Alfredo sauce.

Velvety and rich, this Keto Chicken Alfredo boasts a luxurious texture that clings to every bite of tender chicken. Serve it over zucchini noodles for a low-carb twist or alongside a crisp, green salad to balance the creaminess.

Keto Instant Pot Mushroom Risotto

On a bustling weeknight, this Keto Instant Pot Mushroom Risotto offers a comforting escape with its creamy texture and earthy flavors, all without the carbs. Perfect for those following a ketogenic diet or anyone looking for a quick, satisfying meal.

Ingredients

• 1 1/2 cups arborio rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 8 oz cremini mushrooms, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and add the clarified butter, allowing it to melt completely.
2. Add the finely diced yellow onion and minced garlic to the pot, sautéing until translucent, about 3 minutes.
3. Introduce the thinly sliced cremini mushrooms to the pot, cooking until they release their moisture and begin to brown, approximately 5 minutes.
4. Pour in the dry white wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
5. Add the rinsed arborio rice, stirring to coat each grain with the butter and wine mixture, about 1 minute.
6. Carefully pour in the chicken stock, ensuring the rice is fully submerged, then season with sea salt and freshly ground black pepper.
7. Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 6 minutes.
8. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
9. Open the lid and stir in the grated Parmesan cheese and fresh thyme leaves until the risotto is creamy and well combined.

Presenting a velvety texture with a rich, umami depth, this risotto pairs beautifully with a crisp green salad or as a luxurious side to grilled meats. For an extra touch of elegance, garnish with additional thyme leaves and a drizzle of truffle oil before serving.

Instant Pot Keto Bacon and Eggs

Perfect for those busy mornings when you’re craving something hearty yet healthy, this Instant Pot Keto Bacon and Eggs recipe is a game-changer. It’s a simple, no-fuss dish that packs a punch of flavor and keeps you on track with your keto goals.

Ingredients

• 4 slices thick-cut bacon, chopped
• 4 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and allow it to heat for 2 minutes.
2. Add the chopped bacon to the Instant Pot and cook until crispy, about 5 minutes, stirring occasionally to ensure even cooking.
3. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.
4. Pour out the excess bacon fat, leaving about 1 tbsp in the pot for flavor.
5. Add the clarified butter to the pot, followed by the lightly beaten eggs, heavy cream, sea salt, black pepper, and smoked paprika.
6. Stir the mixture gently with a silicone spatula, scraping the bottom to prevent sticking, until the eggs are softly set, about 3 minutes.
7. Return the crispy bacon to the pot, folding it into the eggs until just combined.
8. Serve immediately for the best texture and flavor.

Now, this dish offers a delightful contrast between the creamy, fluffy eggs and the crispy, smoky bacon. For an extra touch of elegance, garnish with fresh chives or a sprinkle of grated Parmesan cheese before serving.

Keto Instant Pot Cheesecake

Ready to dive into the world of keto desserts with a foolproof recipe? This Keto Instant Pot Cheesecake is your ticket to a creamy, decadent treat that’s surprisingly simple to make, even for beginners.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/4 cup clarified butter, melted
• 2 tbsp granulated erythritol
• 16 oz cream cheese, room temperature
• 1/2 cup sour cream
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup powdered erythritol

Instructions

1. Preheat your Instant Pot by selecting the ‘Saute’ function and set it to ‘Less’ for 5 minutes to gently warm the pot.
2. In a mixing bowl, combine almond flour, melted clarified butter, and granulated erythritol until the mixture resembles wet sand.
3. Press the almond flour mixture firmly into the bottom of a 7-inch springform pan to form an even crust. Tip: Use the bottom of a glass to compact the crust for a uniform thickness.
4. In a separate bowl, beat the cream cheese until smooth and creamy, about 2 minutes on medium speed.
5. Add sour cream, beaten eggs, vanilla extract, and powdered erythritol to the cream cheese, mixing until fully incorporated and no lumps remain. Tip: Scrape the sides of the bowl periodically to ensure even mixing.
6. Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
7. Cover the springform pan tightly with aluminum foil to prevent moisture from entering.
8. Place a trivet in the Instant Pot and add 1 cup of water. Lower the covered pan onto the trivet.
9. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 35 minutes. Tip: Allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
10. Carefully remove the cheesecake from the Instant Pot and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight, to set.

Great for those who appreciate a dessert that’s both indulgent and keto-friendly, this cheesecake boasts a velvety texture and a rich, tangy flavor. Serve it with a drizzle of sugar-free chocolate sauce or fresh berries for an extra touch of elegance.

Conclusion

Just like that, you’ve got 18 mouthwatering Instant Pot keto recipes to kickstart your journey! Whether you’re craving comfort food or something light, this roundup has you covered. We’d love to hear which dishes become your favorites—drop a comment below. And if you found this collection helpful, why not share the love? Pin this article on Pinterest to keep these recipes handy for your next keto meal!

Bella Bacinos