40+ Delicious Holiday Keto Instant Pot Recipes for the Perfect Spread

The holiday season is a time for celebration, good food, and, of course, indulgence.

But for those following a keto lifestyle, it can be a challenge to enjoy festive treats without straying from dietary goals.

Thankfully, the Instant Pot is here to save the day! This magical kitchen gadget not only makes cooking faster and easier, but it also allows you to create low-carb, keto-friendly holiday dishes that are full of flavor and festive spirit.

From savory mains to decadent desserts, we’ve rounded up over 40 keto Instant Pot recipes that will keep you on track while still satisfying your holiday cravings.

Whether you’re preparing a feast for family or treating yourself to a cozy meal, these recipes are perfect for celebrating without compromising your low-carb lifestyle.

40+ Delicious Holiday Keto Instant Pot Recipes for the Perfect Spread

This holiday season, you don’t have to choose between staying keto and enjoying delicious food.

With these 40+ holiday keto Instant Pot recipes, you can have both!

The Instant Pot’s versatility and speed make it the perfect companion for creating mouthwatering dishes that fit your keto diet.

From hearty main courses to festive desserts, there’s a recipe here for every occasion.

So, get ready to impress your guests and treat yourself to a season full of flavorful, low-carb meals.

Keto Instant Pot Turkey Breast with Garlic Herb Butter

This keto Instant Pot turkey breast recipe is a perfect main dish for your holiday meal. The turkey is infused with a rich garlic herb butter, which ensures that each bite is moist and packed with flavor. The Instant Pot speeds up the cooking process, allowing you to prepare a festive turkey in less time, with minimal effort. The result is a tender, juicy, and flavorful turkey breast that’s ideal for a keto holiday feast.

Ingredients:

• 2.5 to 3 lbs turkey breast (bone-in or boneless)
• 1/4 cup unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1/2 cup chicken broth (or bone broth)
• Salt and pepper, to taste
• 1/2 lemon, sliced

Instructions:

1. Prepare the Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, rosemary, thyme, salt, and pepper. Mix well.
2. Season the Turkey: Rub the garlic herb butter generously over the turkey breast, ensuring it is coated on all sides. Place the lemon slices inside the cavity if using a bone-in turkey breast.
3. Sauté in the Instant Pot: Set your Instant Pot to the sauté setting. Add olive oil and let it heat. Sear the turkey breast for 3-4 minutes on each side until golden brown.
4. Pressure Cook: Pour chicken broth into the Instant Pot. Close the lid and set the valve to sealing. Pressure cook on high for 25-30 minutes (depending on size). Once done, allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
5. Serve: Carefully remove the turkey breast from the Instant Pot and let it rest for 10 minutes before slicing. Serve with your favorite keto sides.

This keto Instant Pot turkey breast is a stress-free way to enjoy a delicious holiday centerpiece. The garlic herb butter infuses the turkey with amazing flavor, while the Instant Pot ensures that the turkey is cooked perfectly every time. Whether you’re serving it for Thanksgiving, Christmas, or any festive occasion, this dish will impress your guests without compromising your keto lifestyle. Pair it with low-carb sides like mashed cauliflower or roasted Brussels sprouts for a complete meal.

Keto Instant Pot Stuffing with Sausage and Sage

Keto Instant Pot stuffing with sausage and sage offers a flavorful, low-carb alternative to traditional bread stuffing. This recipe uses cauliflower rice as the base, providing a light and fluffy texture that absorbs the savory sausage, herbs, and seasonings perfectly. It’s a hearty and comforting side dish that pairs wonderfully with any holiday protein.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces or 4 cups cauliflower rice (fresh or frozen)
• 1 lb Italian sausage (bulk, not in casings)
• 1/2 cup onions, finely chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup chicken broth
• 2 tbsp butter
• 1 egg (optional, for binding)

Instructions:

1. Sauté the Sausage: Set the Instant Pot to the sauté setting and add sausage. Cook until browned, breaking it apart with a spoon as it cooks. Remove the sausage and set it aside.
2. Cook the Vegetables: In the same pot, add butter and sauté onions, celery, and garlic until soft, about 3-4 minutes. Add the sage and parsley and cook for an additional 1-2 minutes.
3. Add the Cauliflower: Add cauliflower rice to the Instant Pot, stirring to combine with the vegetable mixture. Pour in the chicken broth, salt, and pepper, and stir.
4. Pressure Cook: Close the Instant Pot lid, set the valve to sealing, and pressure cook on high for 5 minutes. Quick release the pressure once done.
5. Combine and Serve: Once the stuffing is cooked, fluff with a fork. If desired, add a beaten egg and stir well to bind the ingredients together. Taste and adjust seasoning, then serve alongside your holiday meal.

This keto Instant Pot stuffing with sausage and sage is a fantastic, low-carb alternative to traditional stuffing that will satisfy your holiday cravings. The cauliflower rice base provides a fluffy texture, while the sausage adds richness and flavor. It’s a great way to enjoy a keto-friendly stuffing without sacrificing the classic holiday taste. Serve it as a side dish with turkey or roast beef for a delicious, festive meal.

Keto Instant Pot Eggnog Cheesecake

Indulge in a festive, keto-friendly dessert with this Instant Pot eggnog cheesecake. Rich, creamy, and full of seasonal spices, this cheesecake is the perfect way to end your holiday meal without the carbs. The Instant Pot makes it easy to achieve a smooth, creamy texture, and the eggnog flavor adds a warm, comforting touch.

Ingredients:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/2 cup unsweetened eggnog (store-bought or homemade, low-carb version)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, heavy cream, erythritol, eggs, eggnog, vanilla, nutmeg, cinnamon, and salt. Beat until well combined and smooth.
2. Prepare the Instant Pot: Grease a 7-inch springform pan and pour the cheesecake filling into the pan. Tap the pan gently to remove any air bubbles.
3. Pressure Cook: Add 1 cup of water to the Instant Pot, and place a trivet inside. Carefully set the cheesecake on top of the trivet. Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure.
4. Cool and Chill: Remove the cheesecake from the Instant Pot and allow it to cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, for the best results.
5. Serve: Before serving, sprinkle the top of the cheesecake with additional ground nutmeg or cinnamon for garnish. Slice and enjoy!

This keto Instant Pot eggnog cheesecake is the ultimate holiday dessert, offering all the festive flavors of eggnog with a creamy, indulgent texture. The Instant Pot ensures that the cheesecake is perfectly cooked and smooth without the hassle of a traditional oven-baked version. Whether you’re celebrating Christmas, New Year’s, or any other special occasion, this keto-friendly dessert will satisfy your sweet tooth while keeping you on track with your low-carb goals. Enjoy a slice with a cup of hot tea or coffee for a delightful treat.

Keto Instant Pot Pork Roast with Mustard Cream Sauce

This keto Instant Pot pork roast with mustard cream sauce is a savory and flavorful dish that’s perfect for holiday meals. The pork is tenderized by the Instant Pot, absorbing all the spices and seasonings. The creamy mustard sauce adds a tangy richness that pairs beautifully with the juicy pork, making this a great option for a keto-friendly holiday dinner.

Ingredients:

• 3-4 lb pork roast (shoulder or loin)
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 3 garlic cloves, minced
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/4 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tbsp butter

Instructions:

1. Sear the Pork: Set your Instant Pot to the sauté setting and heat the olive oil. Season the pork roast with salt, pepper, rosemary, thyme, and minced garlic. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove the roast and set it aside.
2. Deglaze the Pot: Add chicken broth to the Instant Pot and stir to loosen any browned bits from the bottom of the pot.
3. Pressure Cook: Return the pork roast to the Instant Pot. Close the lid, set the valve to sealing, and cook on high for 60 minutes. Let the pressure naturally release for 10 minutes, then quick release the rest of the pressure.
4. Make the Mustard Cream Sauce: Remove the roast and set it aside to rest. Turn the Instant Pot to sauté mode again, add butter, Dijon mustard, and heavy cream. Stir until smooth and heated through. Season with salt and pepper to taste.
5. Serve: Slice the pork roast and drizzle with the creamy mustard sauce. Serve with roasted vegetables or a cauliflower mash for a perfect keto meal.

This keto Instant Pot pork roast with mustard cream sauce is a savory dish that will elevate your holiday table. The Instant Pot ensures the pork is incredibly tender, while the mustard cream sauce adds a decadent and tangy finish. It’s a comforting and festive meal that perfectly suits a keto lifestyle. Serve it for your holiday feast, and your guests will love the rich, savory flavors without the carbs.

Keto Instant Pot Cranberry Orange Glazed Chicken

This keto Instant Pot cranberry orange glazed chicken is a vibrant, flavorful dish that combines the tartness of cranberries with the freshness of orange. The Instant Pot ensures the chicken stays juicy and tender while the glaze thickens to a perfect consistency. It’s a fantastic main dish for holiday gatherings or any special occasion when you want to impress without breaking your keto diet.

Ingredients:

• 4 bone-in, skin-on chicken thighs (or breasts)
• 1 cup fresh cranberries
• 1/4 cup orange juice (freshly squeezed)
• Zest of 1 orange
• 2 tbsp low-carb sweetener (like erythritol or monk fruit)
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Sear the Chicken: Set the Instant Pot to sauté mode and heat the olive oil. Season the chicken thighs with salt and pepper. Sear the chicken thighs for 3-4 minutes on each side until browned. Remove and set aside.
2. Prepare the Glaze: In the Instant Pot, add the cranberries, orange juice, orange zest, low-carb sweetener, balsamic vinegar, and chicken broth. Stir to combine and bring to a simmer.
3. Pressure Cook: Return the seared chicken to the Instant Pot, placing it on top of the cranberry mixture. Close the lid, set the valve to sealing, and cook on high for 15 minutes. Once the cooking time is up, allow the pressure to naturally release for 5 minutes, then quick release the rest.
4. Reduce the Glaze: Remove the chicken from the Instant Pot and set aside. Turn the Instant Pot to sauté mode again and let the sauce simmer for 5-7 minutes to thicken.
5. Serve: Plate the chicken and drizzle the thickened cranberry orange glaze over the top. Garnish with fresh parsley and serve with keto-friendly sides like roasted vegetables or a cauliflower mash.

This keto Instant Pot cranberry orange glazed chicken is a festive dish full of vibrant flavors. The juicy chicken pairs perfectly with the tart and sweet cranberry orange glaze, making it a fantastic main dish for holiday celebrations. The Instant Pot ensures quick and easy cooking, and the glaze gives the dish a beautiful finish. Serve it with low-carb sides for a satisfying keto meal that’s sure to impress your guests.

Keto Instant Pot Chocolate Lava Cake

Indulge in a rich, keto-friendly dessert with this Instant Pot chocolate lava cake. Made with low-carb ingredients, this decadent treat features a gooey, molten center that will satisfy any sweet tooth. The Instant Pot makes it quick and easy to prepare, allowing you to enjoy a festive and luxurious dessert without the carbs.

Ingredients:

• 4 oz unsweetened chocolate, chopped
• 1/2 cup butter
• 1/2 cup almond flour
• 1/4 cup erythritol or preferred keto sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• Pinch of salt
• 2 tbsp heavy cream (for serving, optional)

Instructions:

1. Melt the Chocolate: In a microwave-safe bowl, melt the unsweetened chocolate and butter together in 30-second increments, stirring between each, until smooth.
2. Prepare the Batter: In a separate bowl, combine almond flour, erythritol, eggs, vanilla extract, baking powder, and a pinch of salt. Stir in the melted chocolate and butter mixture until fully incorporated.
3. Prepare the Ramekins: Grease two 4-ounce ramekins with butter. Pour the batter evenly into the ramekins, filling each about halfway.
4. Pressure Cook: Add 1 cup of water to the Instant Pot and place a trivet inside. Set the ramekins on top of the trivet. Close the lid, set the valve to sealing, and cook on high for 10 minutes. Allow the pressure to naturally release for 5 minutes, then quick release any remaining pressure.
5. Serve: Carefully remove the ramekins from the Instant Pot. Let the cakes sit for a minute before carefully inverting them onto plates. Serve with a drizzle of heavy cream for an extra touch of indulgence.

This keto Instant Pot chocolate lava cake is the perfect low-carb dessert for your holiday celebrations. The rich, chocolatey cake with its molten center provides the ultimate indulgence without derailing your keto diet. Quick to prepare and incredibly satisfying, this dessert will be a hit at your holiday gathering. Pair it with a dollop of whipped cream or a sprinkle of powdered erythritol for an even more festive touch.

Keto Instant Pot Beef Wellington

Keto Instant Pot Beef Wellington is a festive and elegant dish that makes the perfect centerpiece for your holiday dinner. With a tender beef tenderloin wrapped in keto-friendly mushroom duxelles and almond flour pastry, this low-carb version of a classic Beef Wellington will satisfy your cravings for a rich, indulgent holiday meal without compromising your diet.

Ingredients:

• 1 lb beef tenderloin
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp Dijon mustard
• 2 tbsp butter
• 8 oz mushrooms, finely chopped
• 1/2 cup heavy cream
• 2 tbsp fresh thyme, chopped
• 1/4 cup almond flour
• 1 egg (for egg wash)
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Sear the Beef: Season the beef tenderloin with salt, pepper, and Dijon mustard. Set the Instant Pot to sauté mode, heat olive oil, and sear the beef on all sides until browned (about 3-4 minutes per side). Remove the beef and let it rest.
2. Make the Mushroom Duxelles: In the same Instant Pot, add butter and sauté the chopped mushrooms and thyme until soft and the liquid evaporates. Stir in the heavy cream and cook until the mixture thickens, about 2-3 minutes. Remove from heat and let cool.
3. Assemble the Wellington: Roll out the almond flour dough on parchment paper, spreading it evenly. Place the beef tenderloin in the center, spreading the mushroom mixture on top. Carefully wrap the dough around the beef, sealing the edges. Brush the pastry with the beaten egg.
4. Pressure Cook: Add 1 cup of water to the Instant Pot and place the trivet inside. Place the wrapped beef Wellington on top of the trivet and cook on high pressure for 25 minutes. Let the pressure naturally release for 5 minutes, then quick release any remaining pressure.
5. Serve: Remove the Wellington carefully from the Instant Pot. Let it rest for 5-10 minutes before slicing. Garnish with chopped parsley and serve.

This keto Instant Pot Beef Wellington brings a touch of elegance to your holiday table while keeping your carb count in check. The tender beef, rich mushroom duxelles, and almond flour pastry come together in a beautiful dish that’s both indulgent and festive. The Instant Pot ensures the beef is perfectly cooked, making this impressive dish easier than ever to prepare. It’s a showstopper that will delight your guests and keep everyone on track with their keto lifestyle.

Keto Instant Pot Eggnog Cheesecake

This keto Instant Pot Eggnog Cheesecake is a creamy and festive dessert that combines the rich flavors of eggnog with a smooth cheesecake texture. Made with low-carb ingredients, it’s the perfect way to indulge in a holiday favorite without the sugar. The Instant Pot helps the cheesecake achieve the perfect consistency, making it a must-have for your keto-friendly holiday dessert table.

Ingredients:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/4 cup unsweetened eggnog (or almond milk with spices)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tbsp butter (for greasing the pan)
• Whipped cream (for serving, optional)

Instructions:

1. Prepare the Cheesecake Batter: In a large mixing bowl, combine the cream cheese, sour cream, erythritol, eggs, eggnog, vanilla extract, nutmeg, and cinnamon. Use a hand mixer to blend until smooth and creamy.
2. Prepare the Pan: Grease a 6-inch springform pan with butter. Pour the cheesecake batter into the pan, smoothing the top with a spatula.
3. Pressure Cook: Add 1 cup of water to the Instant Pot and place the trivet inside. Lower the springform pan onto the trivet and close the lid. Set the valve to sealing and cook on high pressure for 35 minutes. Allow the pressure to naturally release for 10 minutes before quick releasing any remaining pressure.
4. Cool the Cheesecake: Carefully remove the cheesecake from the Instant Pot and let it cool in the pan for 30 minutes. Then refrigerate for at least 4 hours or overnight to set.
5. Serve: Once chilled, slice the cheesecake and top with a dollop of whipped cream and a sprinkle of ground nutmeg for a festive touch.

This keto Instant Pot Eggnog Cheesecake is a rich and indulgent holiday dessert that stays true to the flavors of traditional eggnog while being low-carb. The Instant Pot helps achieve a silky-smooth texture, making it easy to create a cheesecake that’s both festive and keto-friendly. Whether for a holiday gathering or a special occasion, this dessert will impress guests and satisfy your sweet cravings while keeping you on track with your keto lifestyle.

Keto Instant Pot Holiday Stuffing

This keto Instant Pot Holiday Stuffing is a low-carb version of the classic holiday side dish, made with almond flour and cauliflower to mimic the texture of traditional bread stuffing. It’s seasoned with fresh herbs, vegetables, and a rich chicken broth, creating a savory and satisfying dish that complements any holiday meal. Best of all, it’s ready in a fraction of the time thanks to the Instant Pot.

Ingredients:

• 2 cups cauliflower florets, chopped into rice-sized pieces
• 1/2 cup almond flour
• 1/2 cup chicken broth
• 1/2 onion, finely chopped
• 2 celery stalks, finely chopped
• 1/4 cup butter
• 2 tsp fresh sage, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for creaminess)

Instructions:

1. Sauté the Vegetables: Set the Instant Pot to sauté mode and add butter. Once melted, sauté the chopped onion and celery until softened, about 5 minutes.
2. Prepare the Cauliflower: Add the cauliflower florets and sauté for another 3 minutes. Stir in the fresh sage, thyme, salt, and pepper.
3. Add Almond Flour and Broth: Stir in almond flour and chicken broth, mixing everything together. If you prefer a creamier stuffing, add the heavy cream at this stage.
4. Pressure Cook: Close the lid of the Instant Pot, set the valve to sealing, and cook on high for 5 minutes. Let the pressure naturally release for 5 minutes, then quick release any remaining pressure.
5. Fluff and Serve: Open the Instant Pot, fluff the stuffing with a fork, and serve as a perfect keto side dish for your holiday meal.

This keto Instant Pot Holiday Stuffing is a fantastic alternative to traditional bread stuffing, offering all the savory flavors you love without the carbs. The cauliflower and almond flour combination creates the perfect stuffing texture, while the fresh herbs and vegetables add depth and flavor. This quick and easy recipe makes it simple to enjoy a festive and satisfying side dish during the holidays, all while sticking to your keto lifestyle.

Keto Instant Pot Garlic Herb Roast Chicken

Keto Instant Pot Garlic Herb Roast Chicken is a flavorful and tender chicken dish that’s perfect for your holiday celebrations. Infused with garlic, herbs, and a rich butter sauce, this recipe will deliver a crispy skin and juicy meat in a fraction of the time it would take in a traditional oven. With the Instant Pot, you can serve up a festive roast chicken in under an hour, making it an ideal choice for busy holiday dinners.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 1/4 cup butter, melted
• 4 garlic cloves, minced
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• 1 tsp onion powder
• Salt and pepper to taste
• 1 cup chicken broth
• 1/2 lemon, cut into wedges (optional, for garnish)

Instructions:

1. Prepare the Chicken: Pat the chicken dry with paper towels. Rub the chicken with olive oil, then season generously with salt, pepper, onion powder, thyme, and rosemary. Rub the minced garlic all over the chicken and pour the melted butter over it.
2. Pressure Cook: Pour the chicken broth into the Instant Pot. Place the chicken on the trivet inside the Instant Pot. Close the lid and set the valve to sealing. Cook on high pressure for 30 minutes, then let the pressure naturally release for 10 minutes before quick releasing any remaining pressure.
3. Crisp the Skin (optional): For crispy skin, set the Instant Pot to sauté mode and cook for an additional 5-7 minutes, or place the chicken under a broiler for 5 minutes in the oven.
4. Serve: Once the chicken has finished cooking, carefully remove it from the Instant Pot. Let it rest for 5-10 minutes before carving. Garnish with lemon wedges if desired.

This keto Instant Pot Garlic Herb Roast Chicken delivers all the rich, savory flavors of a traditional roast chicken with the added convenience of the Instant Pot. The garlic and herb-infused butter create a juicy, flavorful chicken while keeping the skin crisp. This dish makes for an impressive holiday main course that’s both keto-friendly and incredibly easy to prepare. Whether for a family gathering or a holiday feast, this roast chicken will be a hit.

Keto Instant Pot Peppermint Bark Fudge

Keto Instant Pot Peppermint Bark Fudge is a decadent, low-carb holiday treat that combines the refreshing flavor of peppermint with rich, creamy chocolate. Made with keto-friendly ingredients like unsweetened chocolate and sugar substitutes, this fudge is a perfect way to satisfy your sweet tooth while sticking to your ketogenic lifestyle. The Instant Pot makes the melting process easy, resulting in a smooth and creamy fudge that’s ready in no time.

Ingredients:

• 8 oz unsweetened chocolate
• 1/2 cup heavy cream
• 1/2 cup butter
• 1/2 cup erythritol (or preferred keto sweetener)
• 1/4 tsp peppermint extract
• 1/4 cup crushed sugar-free peppermint candies (optional, for garnish)

Instructions:

1. Melt the Chocolate: Add the unsweetened chocolate, heavy cream, and butter to the Instant Pot. Set it to sauté mode and stir until the chocolate is completely melted and the mixture is smooth.
2. Sweeten and Flavor: Stir in the erythritol and peppermint extract, continuing to stir until the sweetener is dissolved and the mixture is fully combined.
3. Set the Fudge: Pour the chocolate mixture into a parchment-lined baking dish or silicone mold. Smooth the top with a spatula.
4. Refrigerate: Refrigerate the fudge for at least 2-3 hours, or until fully set.
5. Serve: Once the fudge has set, cut it into squares and garnish with crushed sugar-free peppermint candies, if desired.

This keto Instant Pot Peppermint Bark Fudge is the ultimate holiday dessert that combines the flavors of rich chocolate and refreshing peppermint in a low-carb form. The Instant Pot makes it simple to melt the ingredients together, creating a smooth and creamy fudge that’s perfect for gift-giving or serving at your holiday gatherings. With just a few ingredients and minimal effort, you can enjoy a festive treat that won’t break your keto diet.

Keto Instant Pot Mashed Cauliflower

Keto Instant Pot Mashed Cauliflower is a delicious, creamy, low-carb alternative to traditional mashed potatoes. Infused with butter, garlic, and cream, this mashed cauliflower dish is rich in flavor and perfect for your holiday table. The Instant Pot speeds up the cooking process, making it a quick and easy side dish that pairs wonderfully with holiday meats, like turkey, roast chicken, or beef.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1/4 cup butter
• 1/2 cup heavy cream
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions:

1. Pressure Cook the Cauliflower: Add the cauliflower florets and 1 cup of water to the Instant Pot. Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes. Once the cooking time is complete, quickly release the pressure.
2. Mash the Cauliflower: Drain any excess water from the cauliflower. Add the butter, heavy cream, minced garlic, salt, and pepper. Use an immersion blender or potato masher to mash the cauliflower until smooth and creamy. Adjust seasoning to taste.
3. Serve: Transfer the mashed cauliflower to a serving dish and garnish with fresh chives or parsley if desired.

Keto Instant Pot Mashed Cauliflower is a creamy, comforting, and low-carb side dish that will make a perfect addition to your holiday meals. With the Instant Pot, the cauliflower cooks quickly and easily, and the end result is a rich, buttery mash that rivals traditional mashed potatoes. This dish is not only keto-friendly but also perfect for those looking for a lighter, healthier alternative to the typical holiday side dish.

Keto Instant Pot Eggnog Cheesecake

Keto Instant Pot Eggnog Cheesecake is a festive, creamy dessert that blends the classic flavors of eggnog with the rich texture of cheesecake. Perfect for the holiday season, this low-carb cheesecake is made with a delicious almond flour crust and topped with a light dusting of cinnamon and nutmeg. The Instant Pot creates a perfectly moist and creamy texture that’s hard to achieve with traditional baking methods, making it an easy, decadent holiday treat.

Ingredients:

• 1 1/2 cups almond flour
• 3 tbsp butter, melted
• 1 tbsp erythritol (or preferred keto sweetener)
• 3 packages (8 oz each) cream cheese, softened
• 3/4 cup sour cream
• 1/2 cup erythritol
• 3 large eggs
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions:

1. Make the Crust: Combine the almond flour, melted butter, and 1 tbsp erythritol in a bowl. Press the mixture into the bottom of a 7-inch springform pan. Use your fingers or a spoon to evenly distribute and compact the crust. Set aside.
2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sour cream until smooth and creamy. Add the erythritol, eggs, heavy cream, vanilla extract, cinnamon, and nutmeg. Continue mixing until all ingredients are fully incorporated.
3. Pressure Cook: Pour the cheesecake filling over the almond flour crust in the springform pan. Cover the top of the pan with aluminum foil. Add 1 cup of water to the Instant Pot, then place the springform pan on the trivet inside. Close the lid, set the valve to sealing, and cook on high pressure for 40 minutes. After cooking, let the pressure naturally release for 10 minutes before quick releasing any remaining pressure.
4. Chill the Cheesecake: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Serve: Once chilled, dust with extra cinnamon and nutmeg before serving.

Keto Instant Pot Eggnog Cheesecake is an indulgent and festive dessert that will be a hit at your holiday gatherings. The Instant Pot’s pressure cooking method yields a smooth, creamy texture that’s perfect for a cheesecake. With the added flavors of eggnog, cinnamon, and nutmeg, this dessert will remind you of the season’s most beloved flavors, all while being keto-friendly. This easy-to-make dessert is sure to impress your guests without compromising your dietary goals.

Keto Instant Pot Spaghetti Squash with Pesto

Keto Instant Pot Spaghetti Squash with Pesto is a light and flavorful holiday dish that serves as a perfect side or light main course. The spaghetti squash is cooked to perfection in the Instant Pot and paired with a vibrant, homemade basil pesto sauce. This low-carb dish is full of fresh, zesty flavors, making it an ideal keto-friendly option for holiday dinners without sacrificing taste or texture.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil (for pesto)
• 2 garlic cloves
• 1 tbsp lemon juice

Instructions:

1. Cook the Spaghetti Squash: Cut the spaghetti squash in half lengthwise, removing the seeds. Drizzle with olive oil, salt, and pepper. Place 1 cup of water in the Instant Pot, then set the squash halves on the trivet inside. Close the lid, set the valve to sealing, and cook on high pressure for 7 minutes. Quick release the pressure when done.
2. Prepare the Pesto: While the squash cooks, make the pesto by blending fresh basil, pine nuts, Parmesan cheese, olive oil, garlic, and lemon juice in a food processor until smooth. Season with salt and pepper to taste.
3. Shred the Squash: Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
4. Combine and Serve: Toss the shredded spaghetti squash with the homemade pesto sauce until well coated. Serve as a side or a light main course.

Keto Instant Pot Spaghetti Squash with Pesto is a flavorful and satisfying dish that brings together the rich, earthy taste of pesto with the light, naturally sweet taste of spaghetti squash. This dish is a great alternative to traditional pasta and is perfect for those looking for a healthy, low-carb holiday meal. The Instant Pot makes it quick and easy to cook the squash to the perfect texture, and the homemade pesto adds a burst of fresh flavor. It’s a great addition to your holiday table and a crowd-pleaser for keto eaters and non-keto guests alike.

Keto Instant Pot Chocolate Mint Cake

Keto Instant Pot Chocolate Mint Cake is a decadent and moist cake that combines rich chocolate with refreshing mint, making it the perfect holiday dessert. With a creamy, low-carb frosting and a melt-in-your-mouth texture, this keto cake is a guilt-free indulgence. The Instant Pot simplifies the process, ensuring the cake cooks evenly and comes out perfectly every time.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp peppermint extract
• 1/4 cup sugar-free chocolate chips (optional)

For the Frosting:

• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp peppermint extract
• 2 tbsp unsweetened cocoa powder

Instructions:

1. Prepare the Cake: In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and baking soda. Add the eggs, almond milk, melted butter, and peppermint extract. Mix until smooth. If using, stir in the sugar-free chocolate chips.
2. Pressure Cook the Cake: Pour the batter into a greased 7-inch springform pan. Add 1 cup of water to the Instant Pot, place the pan on the trivet inside, and close the lid. Set the valve to sealing and cook on high pressure for 25 minutes. Once the cooking time is up, let the pressure release naturally for 10 minutes before quick releasing the rest.
3. Make the Frosting: While the cake cools, make the frosting by whipping the heavy cream and cream cheese together until smooth. Add the powdered erythritol, peppermint extract, and cocoa powder. Continue to mix until fully combined.
4. Frost and Serve: Once the cake has cooled, spread the frosting over the top and sides. Garnish with additional sugar-free chocolate chips or mint leaves if desired.

Keto Instant Pot Chocolate Mint Cake offers a delightful combination of rich chocolate and refreshing mint, making it a perfect holiday dessert. The Instant Pot helps to create a moist cake with minimal effort, while the creamy, sugar-free frosting adds an indulgent finishing touch. This dessert is keto-friendly and sure to satisfy your sweet cravings during the festive season, allowing you to enjoy a treat without the guilt. Whether for a holiday gathering or as a special family dessert, this cake will be a favorite among your guests.

Note: More recipes are coming soon!