Instant Pot Keto Recipes: The Best 10 High-Fat Dishes

Introduction

Ever wonder if delicious, low-carb meals can actually be quick to prepare? Many assume the keto diet means endless hours in the kitchen, but what if I told you that your Instant Pot is the secret weapon to effortless, high-fat dining? Need quick low-carb meals? Master instant pot keto recipes that fit your macros perfectly. This post will show you how to transform your kitchen routine with 10 delectable Instant Pot keto recipes designed for maximum flavor and minimal fuss. Try these 10 delicious high-fat favorites today and revolutionize your keto journey! You can find even more instant pot keto recipes in our collection.

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Recipe 1: Instant Pot Creamy Garlic Herb Chicken Thighs

Ingredients List:

• 1.5 pounds boneless, skinless poultry thighs (or bone-in to enhance the flavor)
• 1 tablespoon olive oil (or avocado oil to increase the smoke point)
• 4 cloves of garlic, chopped (fresh is best, however the jar works well in the pinch)
• 1 cup of chicken broth (low sodium is recommended)
• 1 cup of heavy cream (full-fat coconut milk suitable for those who are dairy-free)
• 2oz of cream cheese with a softening (or cashew cream if you are dairy-free)
• 1 Tbsp fresh parsley chopped (or 1 teaspoon dried)
• 1 tablespoon fresh chives, chopped (optional to add more zest)
• 1 teaspoon dry Italian seasoning (or an amalgam of thyme, oregano and basil)
• Black pepper and salt to taste
• Optional 1 teaspoon grated Parmesan cheese to serve

Timing:

• The prep time is 10 minutes
• Cooking duration: 12 minutes (including the build-up of pressure)
• Time: 22 minutes (a 30% time-saver when compared to baking in the oven!)

Step-by-Step Instructions:

Step 1: Saute the Chicken

Dry chicken thighs. Choose “Saute” on your Instant Pot and add olive oil. When the oil is hot, cook the chicken thighs for about 3-4 minutes per side, until lightly brown. This will lock in the flavor and forms a beautiful crust.

Step 2: Build the Flavor Base

Remove the chicken. Add the minced garlic to the pot and cook for one minute until fragrant. Deglaze the pan with some chicken broth. Scrape off any bits of browned food from the bottom. This is essential to avoid the appearance of a “burn” notice.

Step 3: Pressure Cook

Return the chicken in the pan. Add chicken broth left over, Italian seasoning, salt and pepper. Cover the lid with a lid, and set your vent for “Sealing,” and cook using “Manual” or “Pressure Cook” for 8 minutes under high pressure.

Step 4: Creamy Finish

Once the food is cooked, you can perform an immediate let-off (QR) of the pressure. Add heavy cream and softened cream cheese. Add parsley and chives. Let simmer in the “Saute” (low setting) for 2 to 3 minutes, or until sauce becomes slightly thicker. Adjust seasonings as required.

Recipe 2: Instant Pot Beef & Broccoli

Ingredients List:

• 1.5 lbs of beef sirloin, or flank steaks, thinly cut against the grain
• 1 tbsp olive oil
• 1 cup of beef broth
• 1/4 cup tamari or coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oils
• 2 cloves garlic, minced
• 1 tsp fresh ginger grated
• 1 head broccoli cut into florets
• 1/2 teaspoon of xanthan gum (for thickening, not necessary)
• Sesame seeds to garnish (optional)

Timing:

• The prep time is 15 minutes
• Cooking Time: 12 minutes
• Duration: 27 minutes

Step-by-Step Instructions:

Step 1: Prepare the Beef

Cut the beef into thin slices across the grain. Within a bowl mix the beef broth with tamari sesame oil, garlic and ginger. Add the beef and let it the beef marinate for at most 10 minutes (or longer for more flavor).

Step 2: Saute and Pressure Cook

Choose “Saute” on your Instant Pot and add olive oil. Sear a portion of the beef for about 2 minutes, until browned. After that, remove. Repeat with the rest of the beef. Bring all the beef back to the pot and add the marinade. Cover the pot tightly, and set the timer for “Sealing,” cook on “Manual” (High) for six minutes.

Step 3: Add Broccoli & Thicken

Quickly release pressure. Add broccoli florets into the pot. Cover the pot and cook at “Manual” (High) for 1 minute, followed by a rapid release. If using, mix xanthan gum with the water in a small amount and then mix into the sauce while it is on “Saute” (low) until it becomes thicker.

Step 4: Serve

Mix the mixture, then sprinkle with sesame seeds Serve immediately.

Enjoyed this recipe?
Don’t miss my free eBook (21 Free Keto Recipes) with even more low-carb meals to try!

Recipe 3: Instant Pot Lemon Herb Salmon with Asparagus

Ingredients List:

• 4 (6 8 oz) salmon fillets, skin-on or off
• 1 tbsp olive oil
• 1. Lemon, finely cut (plus extra for garnish)
• 1 lb asparagus trimmed
• 1 cup of broth made from chicken or vegetable
• 2 tbsp fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• Black pepper and salt to taste

Timing:

• The prep time is 10 minutes
• Cooking duration: 10 minutes
• Duration: 20 minutes

Step-by-Step Instructions:

Step 1: Prepare Pot

Put a trivet into the Instant Pot. Add chicken and vegetable broth.

Step 2: Season Salmon & Asparagus

In one small bowl, mix olive oil, chopped dill minced garlic, parsley, salt and pepper. Rub the mixture generously on salmon fillets as well as asparagus.

Step 3: Layer Ingredients

Lemon slices should be placed over the trivet. Place salmon fillets over the lemon slices. Arrange asparagus over the salmon.

Step 4: Pressure Cook

Close the lid, set your vent for “Sealing,” and cook using “Manual” or “Pressure Cook” for 4 minutes at high pressure. Make sure to release the pressure quickly. Serve immediately, accompanied by extra lemon wedges.

Recipe 4: Instant Pot Cheesy Cauliflower Rice

Ingredients List:

• 1 tbsp olive oil
• 1 small onion cut into pieces
• 2 cloves garlic, minced
• 1 head of cauliflower, riced (about about 4 cups)
• 1 cup of chicken or vegetable broth
• One cup thick cream
• 1 cup cheddar cheese shredded (or mozzarella or a blend)
• Black pepper and salt to taste
• Additional: fresh chopped chives as a garnish

Timing:

• The prep time is 10 minutes
• Cooking duration: 10 minutes
• Duration: 20 minutes

Step-by-Step Instructions:

Step 1: Saute Aromatics

Choose “Saute” on your Instant Pot and add olive oil. Add chopped onions and cook until softened, around 3-4 minutes. Add minced garlic, and cook for a further minute until fragrant.

Step 2: Add Cauliflower Rice & Broth

Mix riced cauliflower with vegetable broth or chicken. Sprinkle with salt and pepper.

Step 3: Pressure Cook

Lock the lid in place, turn the valve to “Sealing,” and cook using “Manual” or “Pressure Cook” for two minutes at high pressure. Do an immediate release.

Step 4: Stir in Cream & Cheese

Uncover the lid and stir in heavy cream, and cheese until it is the cheese is melted and fully integrated to the cauliflower rice. Sprinkle with fresh chives, if you like then serve warm.

Recipe 5: Instant Pot Chicken Fajita Bowls

Ingredients List:

• 1.5 1 lbs boneless skinless chicken breasts, thighs or thighs chopped into strips
• Two bell peppers (any color) and cut in slices
• 1 onion, cut into slices
• 1 tbsp olive oil
• 1 2 tbsp chili powder
• 1 teaspoon cumin
• 1 tsp smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 1 teaspoon onion powder
• Black pepper and salt to taste
• 1/4 cup chicken broth
• Optional toppings: avocado, sour cream, cilantro, lime wedges

Timing:

• The prep time is 15 minutes
• Cooking Time: 10 minutes
• Time: 25 minutes

Step-by-Step Instructions:

Step 1: Season Chicken & Veggies

A large mixing bowl combine chicken strips, cut bell peppers and onions in olive oil with chili powder cumin, smoked paprika onion powder, garlic powder salt and pepper until thoroughly coated.

Step 2: Layer & Cook

Pour the chicken broth into your Instant Pot. In the Instant Pot, add the chicken that is seasoned and vegetable mix. Don’t stir. This helps to prevent the appearance of a “burn” notice.

Step 3: Pressure Cook

Close the lid, set the valve to “Sealing,” and cook in “Manual” or “Pressure Cook” for 5 minutes at high pressure. Make the release quickly.

Step 4: Serve

Mix the fajitas slowly. Serve hot with keto-friendly toppings, such as avocado slices with a spoonful of sour-cream, fresh cilantro and a squeeze of lime juice.

Recipe 6: Instant Pot Pork Carnitas (Keto-Friendly)

Ingredients List:

• 2-3 lbs of shoulder pork (Boston Butt), cut into 2-inch pieces
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 1 orange, cut in half (juice put into saucepan, then halves added)
• 1/2 cup beef or chicken broth
• 2 tbsp lard or avocado oil (for crisping)
• 1 2 tbsp dried oregano
• 1 teaspoon ground cumin
• Black pepper and salt to taste

Timing:

• The prep time is 15 minutes
• Cooking Time: 60 minutes
• The total time is 75 mins (significantly more efficient than the traditional 3+ hours oven techniques)

Step-by-Step Instructions:

Step 1: Season Pork

Sprinkle pork chunks generously using salt, pepper oregano and cumin.

Step 2: Pressure Cook

Place the onion and garlic mashed in the bottom of the Instant Pot. Add the pork chunks as well as broth and half-squeezed citrus halves. Close the lid, set an air vent on “Sealing,” and cook using “Manual” or “Pressure Cook” for 45 minutes at high pressure.

Step 3: Shred & Crisp

Do a natural release of pressure for 10 minutes. Then let the pressure go as fast as you can. Take the pork out and shred it with two forks. Get rid of any remaining the solids (onion garlic, onion or orange).

Step 4: Crisp Carnitas

Select “Saute” on the Instant Pot. Add lard or avocado oil. The shredded pork should be cooked in small batches until crisp. You can also cook the pork in a separate pan or in a broiler to get additional crispness.

Step 5: Serve

Serve crispy, shredded carnitas as soon as you can.

Recipe 7: Instant Pot Creamy Tuscan Chicken

Ingredients List:

• 1.5 pounds boneless, skinless chicken breasts or thighs and cut into chunks
• 1 tbsp olive oil
• 4 oz cream cheese, cubed
• 1 Cup heavy cream
• 1/2 cup chicken broth
• 1 cup of sun dried tomatoes filled with oil then drained and chopped
• 2 cups spinach fresh that has been roughly chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Black pepper and salt to taste
• Optional Optional: 1/4 Cup grated Parmesan cheese to serve

Timing:

• The prep time is 10 minutes
• Cooking Time: 15 minutes
• Time: 25 minutes

Step-by-Step Instructions:

Step 1: Saute Chicken

Choose “Saute” on your Instant Pot and add olive oil. Grill chicken pieces for 3-4 mins until lightly brown. Remove the chicken pieces and place them in a dish to rest.

Step 2: Build Sauce Base

Add the minced garlic into the pot and cook for one minute until fragrant. Then, deglaze the pot with a splash of chicken broth and scrape off any leftover bits that have browned.

Step 3: Pressure Cook

Return the chicken to the pot. Add the remaining broth from the chicken sun-dried tomatoes, salt, oregano and pepper. Cover the lid with a lid, turn your vent for “Sealing,” and cook using “Manual” or “Pressure Cook” for six minutes at high pressure.

Step 4: Finish Creamy

Perform the quick release. Add heavy cream and cream cheese until it is smooth and melted. Mix in fresh spinach to cook at “Saute” (low setting) for about 1-2 minutes, until the spinach softens. Serve immediately.

Enjoyed this recipe?
Don’t miss my free eBook (21 Free Keto Recipes) with even more low-carb meals to try!

Recipe 8: Instant Pot “Unstuffed” Bell Pepper Soup

Ingredients List:

• 1 1 lb ground beef (or ground turkey)
• 1 tbsp olive oil
• 1 large onion chopped
• 2 cloves garlic, minced
• Two bell peppers (any color) and chopped
• 1. (14.5 OZ) can of diced tomatoes, not drained
• 1. (14.5 OZ) canned tomato sauce (check for sugar added)
• 2 cups of beef broth
• 1/2 cup of riced cauliflower (optional for flavor, but it is a good source of)
• 1 Tbsp dried Italian seasoning
• Black pepper and salt to taste
• Optional Cheese shreds for topping

Timing:

• Time to prepare: 15 minutes
• Cooking Time: 20 minutes
• Time: 35 minutes

Step-by-Step Instructions:

Step 1: Brown Meat

Choose “Saute” on your Instant Pot and add olive oil. Add ground beef, and cook breaking it up until it is browned. Remove any grease that has accumulated. Remove the beef and place it aside.

Step 2: Saute Aromatics & Veggies

Add the chopped onion to the pot, and cook until softened, around 3-4 minutes. Add chopped garlic minced and bell peppers, and cook for another 2 to 3 minutes.

Step 3: Combine Ingredients & Pressure Cook

Return the ground beef back to the dish. Mix in diced tomatoes tomatoes sauce, beef broth riced cauliflower (if you are using it), Italian seasoning, salt and pepper. Cover the lid with a lid, and set on “Sealing,” and cook according to “Manual” or “Pressure Cook” for 10 minutes under high pressure.

Step 4: Serve

Perform an immediate release. Stir well, and serve hot, garnished with cheddar cheese shredded if you wish.

Recipe 9: Instant Pot Chicken Adobo

Ingredients List:

• 2 pounds bone-in, skin-on chicken thighs (or skinless and bones-free to reduce fat)
• 1/2 cup apple cider vinegar
• 1/2 cup tamari or coconut aminos
• 4 cloves garlic, smashed
• 1 tablespoon black peppercorns (whole)
• 2 bay leaves
• 1/4 cup of water (or more if necessary to get the minimum amount of liquid)
• 2 tbsp avocado oil (for crisping)

Timing:

• Time to prepare: 10 minutes
• Cooking Time: 20 minutes
• Duration: 30 minutes

Step-by-Step Instructions:

Step 1: Marinate (Optional) & Combine

Place the chicken thighs into your Instant Pot. Add the apple cider vinegar, Tamari black peppercorns, mashed garlic bay leaves, water. Mix to combine. For a more flavorful marinade, wait for 30 minutes to one hour prior to cooking.

Step 2: Pressure Cook

Lock the lid in place, turn an air vent on “Sealing,” and cook according to “Manual” or “Pressure Cook” for 10 minutes under high pressure.

Step 3: Crisp Skin (Optional)

Do an immediate release. Remove the chicken carefully to an oven sheet. Remove peppercorns and bay leaves from the sauce (or save them for additional spice).

Step 4: Reduce Sauce & Serve

Choose “Saute” on the Instant Pot and bring the sauce to a boil and reduce it until it becomes slightly thicker, around 5 to 7 minutes. While the chicken is cooking, broil it for 3-5 minutes until the skin is crisp (if the skin is removed). Serve the chicken with a reduced sauce.

Recipe 10: Instant Pot Buffalo Chicken Dip

Ingredients List:

• 1 lb of cooked chicken shred (e.g. from a rotisserie or Instant Pot chicken)
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce (check for low-carb alternatives)
• 1/2 cup ranch dressing (keto-friendly)
• 1 cup cheddar cheese that has been shredded (plus additional cheese for topping)
• 1/2 cup blue cheese crumbles (optional)
• Dippers to dip with include Celery sticks and cucumber pieces bell pepper strips and pork rinds

Timing:

• Time to prepare: 5 minutes
• Cooking duration: 10 minutes
• Time: 15 minutes

Step-by-Step Instructions:

Step 1: Combine Ingredients

Within the Instant Pot, combine shredded cooked chicken and softened cream cheese. Add buffalo wings sauce, ranch dressing 1 cup cheddar cheese along with blue cheese pieces (if you are using). Stir to mix well.

Step 2: Gentle Cooking

Lock the lid and place the vent in “Sealing.” Cook according to “Manual” or “Pressure Cook” for 3 minutes under high pressure. You can also utilize”Steam” or the “Steam” function for 5 minutes.

Step 3: Stir & Serve

Make the quick release. Remove the lid, and stir until all the ingredients are well-combined to form a smooth dip. If you want, sprinkle it with cheddar cheese then click “Saute” (Low) for 2 to 3 minutes, until cheese is melting.

Dietary information (Average per serving Based on 4 servings per recipe):

These recipes emphasize healthy fats and proteins, making sure that net carbs are low generally under 8-10g per serving. For example the Creamy Garlic Herb Chicken Thighs (Recipe 1) averages around 350 calories and 35g fat, along with 30g of protein, with 4g net carbs for each serving. Instant Pot cooking is a great way to preserve nutrients because there is lower evaporation. This makes the dishes not only delicious but also more nutritious. Always calculate the exact macros for your selected ingredients and portions.

Healthier Alternatives for the Recipes:

• Dairy Free: Swap heavy cream and cream cheese for coconut milk and cashew-based cream. Nutritional yeast may add an edgy taste.
• Lower sodium: Use low-sodium broths and tamari/coconut aminos in place of soy sauce.
• Extra vegetables: For any dish include extra starchy vegetables like riced broccoli zucchini noodles, or kale. Example: Add more bell peppers into your Beef & Broccoli (Recipe 2) or add more in the form of spinach for make the Creamy Tuscan Chicken (Recipe 7).
• Leaner Protein Although keto is a fat-based diet however, you can choose lighter chicken breasts instead of the thighs or ground turkey in place of ground beef to get slightly less fat if you prefer (adjust other fats to keep macros).

Serving Suggestions:

Improve the flavor of these Instant Pot keto recipes with easy, delicious side dishes. Combine with the Creamy Garlic Herb Chicken with asparagus that has been steamed or with an easy side salad with a fat-rich dressing. Its Beef & Broccoli shines alongside riced cauliflower. To make Carnitas make lettuce wraps using avocado and salsa as well as some lime. “Unstuffed” Bell Pepper Soup is delicious with a dash of cheese or Sour Cream. The dishes are made to be large enough by themselves, making food preparation an easy task.

Common Mistakes to Avoid:

• not deglazing Make sure to scrape down the sides of your pan after sauteing to avoid burning and to ensure that the pressure is even.
• Overcooking Vegetables Vegetables that are not starchy cook quickly using the Instant Pot and, often they require a quick release, and a shorter cooking duration (1-2 minutes) is enough.
• Insufficient liquid: Ensure enough liquid (at at least 1/2 cup in six-quart containers) to properly build pressure.
• Inadvertently sealing vent: A common oversight which prevents the cooker from getting pressurized.

Storing Tips for the Recipes:

• Refrigeration: Store leftovers in airtight containers for 3-4 days.
• Freezing A lot of the dishes listed, particularly those that are based on beef or chicken can be frozen for up to 3 months. Thaw over night in the frig prior to heating.
• Menu Prep Prepare larger portions and divide them into individual containers to make it easy to grab and go keto meals during the week.

Conclusion:

Accepting Instant Pot keto-friendly recipes can significantly simplify your low-carb lifestyle showing that nutritious, delicious dishes don’t require a lot of cooking time. With the help of the power of the Instant Pot you’ll be able to consistently consume delicious, high-fat recipes which keep you on the right the right track. Are you ready to change the way you do keto cooking? Explore these 10 keto-friendly recipes and see how much more enjoyable and delicious the low-carb lifestyle can be!

FAQs:

Q1: Can I make use of frozen meat in the following Instant Pot keto dishes?
The answer is yes, the majority of recipes can be made with frozen meat, however you’ll have to increase the cooking time for pressure cookers by 5-10 minutes for each pound.

Q2: How can I avoid my Instant Pot from showing the “Burn” notice on my Instant Pot?
A2: Ensure that you have plenty of liquid (at at least 1/2 cup in 6-quart saucepan) and thoroughly deglaze the pan after cooking to get rid of food particles that have remained stuck.

Q3: Do these recipes work for those who are new to cooking?
A3: Absolutely! The recipes are made to be simple and utilize the standard Instant pot functions making them great for novices.

Q4: How can I alter the level of spice within these recipes?
A4 You are welcome to alter the chili powder and garlic, ginger and other spices according to your preference for heat and flavor intensity.

Q5 : What happens if I do not have every one of particular ingredients in the list?
A5 Some ingredients are adaptable! We’ve listed common substitutions within the ingredient lists to help make the recipe more adaptable.