Pizza night is back. 43 keto Italian recipes. See the Menu →
The Instant Pot gets used more than almost anything else in my kitchen. Soups, chili, tough cuts of beef, whole chickens — it handles everything faster than you'd expect, and the results taste like you actually put in the effort. These 25 recipes are what I actually cook, not what I thought I'd cook when I bought the thing.
I make this more than any other Instant Pot recipe. The cream cheese melts into the broth and creates this thick, spicy base that doesn't need beans at all. 25 minutes, 6.5g net carbs, and I always double it.
My laziest Instant Pot dinner and nobody complains. Ground beef, Rotel, and cream cheese all get dumped in together, and 20 minutes later it tastes like taco night in a bowl. I freeze extra bags for the weeks I forget to plan.
I brown the beef using the sauté function first, which is what separates this from a dump and go chili. That sear builds the depth, then pressure does the rest in 12 minutes. Just over 7g net carbs and thick enough without any beans.
I started making this because I wanted my layered keto lasagna flavors without an hour of oven time. Shirataki penne adds almost zero carbs, and my family honestly cannot tell the difference once the ricotta hits the bowl.
I tested this with marrow bones because they give the broth a gelatinous body you cannot get from boxed stock. Traditional pho takes 6 to 8 hours. My Instant Pot version pulls it off in 90 minutes at 2.9g net carbs per bowl.
I've tested crack chicken in the oven, slow cooker, and Instant Pot. The pressure cooker version is fastest at 25 minutes, though the slow cooker gets the creamiest melt. If you use frozen chicken, drain the extra liquid before stirring in the cream cheese.
My Instant Pot butter chicken takes 6 minutes on high pressure with zero marinating. I cut the thighs into one inch pieces so the sauce coats every bit. The trick is stirring cold butter in at the end for that velvety restaurant finish.
I use a rotisserie chicken shortcut so the whole pot comes together in 30 minutes. The real discovery was that the dumplings dissolve if the broth is too hot when you drop them in. Let it cool slightly after boiling, then add the almond flour balls.
My secret to this sugar free teriyaki sauce is one teaspoon of tomato paste. Most keto versions skip it, but it adds the umami depth that sweetener alone can't replicate. The Instant Pot instructions make this a true dump and go weeknight dinner.
I pressure cook chicken thighs for just 8 minutes, shred them, then let the sauce thicken into a sticky glaze that coats every piece. Sugar free maple syrup is the key. At 6.3g net carbs, it scratches the takeout itch without leaving the kitchen.
I swap daikon radish for potatoes, and after pressure cooking it tastes close enough that nobody questions it. The gravy gets thick on its own, and at 4.7g net carbs this is my cold weather go to.
I grew up with slow cooked Italian pot roasts, and this is my keto pressure cooker version. Dry white wine and diced tomatoes make the broth distinctly Italian. One tip: do not use coconut flour to thicken it. I tried, and it turned pasty fast.
I haven't touched my slow cooker for pulled pork in three years. The Instant Pot gets identical fall apart texture in 80 minutes. I sear the shoulder on sauté mode first, and the sugar free dry rub builds a bark that holds up even under pressure.
I had a London Broil in the fridge and no patience for a three hour braise, so I tried 30 minutes under pressure. Fork tender. That was five years ago and I've made this tomato mushroom version dozens of times since.
My go to freezer meal. I assemble the pork tenderloin with the Asian marinade in a bag, freeze it flat, then drop the whole thing in the Instant Pot whenever we need dinner. Liquid aminos, sesame oil, and monk fruit do all the heavy lifting at 2.7g net carbs.
My no plan dinner. Chicken, taco seasoning, cream cheese, and a can of Rotel all go straight into the Instant Pot. Pressure cook, shred, and pile it over whatever you have. Three grams net carbs and five minutes of actual work.
I invented this three years ago with half a pound of leftover ribeye and zero motivation. Slice, bag with marinara, freeze flat. When I need dinner, the Instant Pot cooks it from frozen in about 7 minutes. I portion into single serve bags now and will never go back.
I make these spicy chicken bowls every Sunday for weekly meal prep. Nine minutes on high pressure and I've got loaded containers ready to grab. One tip: always use frozen cauliflower rice. Fresh releases too much water and turns to mush under pressure.
I cook a big batch of this every Sunday and it becomes salads, wraps, and soup all week. Three ingredients, 30 minutes, zero net carbs. Not glamorous, but probably the most useful Instant Pot recipe I own.
I toss cocktail sausages with sugar free BBQ sauce and grape jelly in the Instant Pot before guests arrive. Three ingredients and 20 minutes. The pot always comes home empty from game day, which tells me everything I need to know.
I stopped buying the Starbucks version after I realized two of theirs have 9g net carbs and mine come in at 0.4g each. Eggs, cream cheese, cottage cheese, and Gruyere all get blended smooth then steamed in the Instant Pot. I make a batch every Sunday.
I was curious whether steam would give keto donuts a better texture than baking. It does. The inside stays soft and spongy in a way the oven version never matched. The surface comes out damp, which freaked me out the first time, but they firm up on a wire rack.
I make a big batch of yogurt using my Instant Pot's temperature hold function, and it comes out thicker and more probiotic rich than anything at the store. Heavy cream plus whole milk is my base. From there I flavor it however I want at 3.5g net carbs.
I hard cook eggs in the Instant Pot because they peel cleanly every single time. The pesto and olive oil filling was born from frustration with mayo turning gummy after an hour on the table. Three ingredient filling, 0.3g net carbs, and it holds up for hours.
I got tired of paying $9 for cold grocery store rotisserie chickens, so I started making my own. Lemon herb butter goes under the skin, 6 minutes per pound on high pressure, then a quick broil to crisp. The leftovers are worth looking forward to all week.