40+ Delicious Holiday Keto Pressure Cooker Recipes That Will Impress Your Guests

The holiday season is a time for delicious food, festive gatherings, and cherished moments with loved ones.

However, for those following a keto lifestyle, navigating the holiday spread can sometimes feel like a challenge.

You want to enjoy flavorful meals without straying from your low-carb routine.

That’s where the magic of the pressure cooker comes in! Not only does it make meal prep faster and easier, but it also locks in flavor and helps you create mouthwatering dishes that are perfect for any holiday celebration.

In this blog, we’ll explore 40+ holiday keto pressure cooker recipes that will elevate your holiday meal planning.

From savory mains to decadent sides and desserts, these keto-friendly recipes will keep your meals both festive and low-carb.

Whether you’re cooking for a crowd or preparing a quiet family dinner, these recipes are sure to impress—and best of all, they’re all made with the convenience of a pressure cooker!

40+ Delicious Holiday Keto Pressure Cooker Recipes That Will Impress Your Guests

The holiday season doesn’t have to be a time of stress and sacrifice when it comes to eating keto.

With the help of your pressure cooker, you can create a variety of keto-friendly dishes that will satisfy both your cravings and your guests’ appetites.

From rich, comforting stews to flavorful roasted meats and indulgent sides, these 40+ holiday keto pressure cooker recipes offer everything you need for a festive, stress-free meal.

So, fire up your pressure cooker, gather your ingredients, and get ready to serve up a holiday feast that’s both delicious and in line with your keto goals.

Keto Pressure Cooker Stuffed Turkey Breast

This keto-friendly stuffed turkey breast is a perfect centerpiece for your holiday dinner. Using your pressure cooker, you can make a juicy and tender turkey breast, filled with a savory stuffing made from low-carb ingredients. This dish is ideal for keto enthusiasts who want to enjoy the flavors of a festive feast without compromising on their low-carb lifestyle.

Ingredients:

• 2 lbs turkey breast, boneless and skinless
• 2 tbsp olive oil
• 1 cup cauliflower rice
• 1/2 cup chopped mushrooms
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped spinach
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chicken broth

Instructions:

1. Start by preparing the stuffing. In a pan, heat olive oil and sauté garlic, onion, and mushrooms until soft. Add cauliflower rice and spinach, cooking for another 3 minutes. Stir in the Parmesan, thyme, rosemary, salt, and pepper.
2. Lay the turkey breast flat and season it with salt, pepper, and dried rosemary. Spread the stuffing mixture evenly across the turkey breast, then roll it up tightly. Secure with kitchen twine.
3. Place the turkey breast in the pressure cooker and pour in the chicken broth.
4. Seal the lid and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes before doing a quick release.
5. Remove the turkey breast, slice, and serve with your favorite keto-friendly sides.

This keto stuffed turkey breast is the perfect dish for any holiday meal. It offers a flavorful and satisfying low-carb alternative to traditional stuffing, making it a great choice for keto dieters. With its juicy, tender meat and savory filling, it’s sure to be a hit at your festive gathering. Enjoy this stress-free recipe that’s cooked to perfection in your pressure cooker!

Keto Pressure Cooker Cranberry Sauce

No holiday feast is complete without cranberry sauce, and this keto version made in the pressure cooker is quick, easy, and low-carb. It combines the tartness of fresh cranberries with the sweetness of keto-friendly sweeteners, giving you the perfect balance of flavors to complement your holiday dishes.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup water
• 1/2 cup erythritol or monk fruit sweetener (to taste)
• 1/4 tsp cinnamon
• 1/4 tsp orange zest
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. Add the cranberries, water, sweetener, cinnamon, orange zest, lemon juice, and salt to the pressure cooker.
2. Seal the lid and cook on high pressure for 5 minutes. Once the time is up, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
3. Stir the cranberry sauce and use a spoon to mash the cranberries to your desired consistency. If you prefer a smoother sauce, blend it using an immersion blender.
4. Serve warm or refrigerate for later use.

This keto cranberry sauce is an essential addition to your holiday spread, offering the same tart and sweet flavor as traditional cranberry sauce, but with no added sugar. The pressure cooker helps infuse the cranberries with all the spices and citrus, creating a perfectly balanced and tangy sauce in minutes. Enjoy it with your keto-friendly holiday meats or as a side with low-carb bread.

Keto Pressure Cooker Eggnog Cheesecake

Eggnog and cheesecake are both holiday favorites, and this keto pressure cooker version combines the two into a creamy, low-carb dessert. The rich, spiced flavor of eggnog pairs perfectly with the smooth, tangy cheesecake, making it a showstopper for your holiday table. Plus, it’s made in the pressure cooker, ensuring a perfect texture every time.

Ingredients:

• 2 cups cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup erythritol or monk fruit sweetener
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup eggnog (unsweetened, or use a keto-friendly version)
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt
• Almond flour for crust (optional)

Instructions:

1. Prepare the crust (optional) by mixing 1/2 cup almond flour with 1 tbsp melted butter and pressing the mixture into the bottom of a springform pan.
2. In a mixing bowl, combine the cream cheese, sour cream, sweetener, eggs, heavy cream, eggnog, vanilla, nutmeg, cinnamon, ginger, and salt. Beat until smooth and creamy.
3. Pour the cheesecake batter into the prepared pan, then cover the pan tightly with aluminum foil to prevent condensation.
4. Add 1 cup of water to the bottom of the pressure cooker and place a trivet inside. Set the cheesecake pan on the trivet.
5. Seal the lid and cook on high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before quick releasing the remaining pressure.
6. Remove the cheesecake from the pressure cooker and let it cool completely before refrigerating for at least 4 hours or overnight.
7. Before serving, sprinkle a little extra nutmeg on top for garnish.

This keto eggnog cheesecake is a luxurious and indulgent holiday dessert that stays true to the flavors of the season. Its creamy texture and subtle spice notes make it the perfect finale to a festive keto meal. Whether you’re hosting a holiday gathering or enjoying a quiet night in, this dessert will satisfy your sweet tooth while keeping you on track with your low-carb lifestyle.

Keto Pressure Cooker Prime Rib Roast

Prime rib is a classic holiday dish, and this keto-friendly version cooked in the pressure cooker ensures a perfectly tender roast every time. With minimal prep and a few key seasonings, you can create a mouthwatering holiday centerpiece that everyone will love, all while staying within your keto goals.

Ingredients:

• 4 lb prime rib roast, bone-in or boneless
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 2 tbsp butter

Instructions:

1. Rub the prime rib roast with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ensure the roast is evenly coated.
2. Set your pressure cooker to the sauté function and add a bit of olive oil. Sear the roast on all sides until browned, about 4-5 minutes per side.
3. Remove the roast and set it aside. Add the beef broth to the pot and deglaze, scraping any browned bits off the bottom.
4. Place the trivet inside the pressure cooker and set the roast on top. Seal the lid and cook on high pressure for 35 minutes for medium-rare, or adjust the time for your preferred doneness.
5. Let the pressure release naturally for 10 minutes, then quick release the remaining pressure. Remove the roast and tent with foil to rest for 10 minutes.
6. While the roast rests, melt the butter and pour it over the meat before slicing.
7. Serve the prime rib with keto-friendly sides such as roasted vegetables or mashed cauliflower.

This keto prime rib roast is a flavorful and succulent centerpiece for any holiday meal. The pressure cooker ensures the roast remains tender while the searing step enhances its rich flavors. Whether you’re hosting a large gathering or preparing an intimate holiday dinner, this keto-friendly prime rib will impress your guests and satisfy your cravings without the carbs.

Keto Pressure Cooker Green Bean Almondine

Green beans almondine is a classic side dish with a keto twist. This pressure cooker version allows you to create a flavorful and crisp dish in a fraction of the time it would take on the stove. With the perfect balance of green beans, butter, garlic, and toasted almonds, it’s a perfect low-carb side to complement your holiday mains.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup sliced almonds
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 cup water

Instructions:

1. Pour the water into the pressure cooker and place the green beans inside. Seal the lid and cook on high pressure for 2-3 minutes, depending on your preference for doneness. Once the time is up, quick release the pressure.
2. While the green beans cook, toast the almonds. In a separate pan, melt the butter over medium heat and sauté the garlic until fragrant (about 1 minute).
3. Add the sliced almonds to the butter and toast them for 2-3 minutes until golden brown.
4. Drain the green beans and toss them in the garlic and almond mixture. Drizzle with lemon juice and season with salt and pepper.
5. Serve immediately as a flavorful side dish to complement your holiday feast.

This keto pressure cooker green bean almondine is a quick and easy side dish that’s bursting with flavor. The crisp-tender green beans, combined with the richness of butter and the crunch of toasted almonds, create a perfect pairing for any holiday main course. Whether you’re serving turkey, prime rib, or a vegetarian dish, this keto side will elevate your meal and impress your guests.

Keto Pressure Cooker Mashed Cauliflower

Mashed cauliflower is a popular keto substitute for mashed potatoes, and this pressure cooker version delivers the same creamy texture in less time. With just a few simple ingredients, you can create a decadent, low-carb side dish that’s perfect for holiday dinners. It pairs beautifully with everything from turkey to roast beef, offering a guilt-free yet indulgent option.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 tbsp butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Place the cauliflower florets in the pressure cooker with 1/4 cup of water. Seal the lid and cook on high pressure for 5 minutes. Once the cooking time is complete, quick release the pressure.
2. Drain any excess water from the cauliflower and transfer the florets to a large mixing bowl.
3. In a saucepan, melt the butter over medium heat and sauté the garlic until fragrant (about 1 minute). Add the heavy cream and bring to a simmer.
4. Pour the butter and cream mixture over the cauliflower. Use a potato masher or immersion blender to mash until smooth and creamy.
5. Stir in the Parmesan cheese (if using) and season with salt and pepper.
6. Serve warm as a side dish to your holiday meal.

This keto mashed cauliflower is the perfect comfort food for your holiday gatherings. It has the creamy, velvety texture you crave from traditional mashed potatoes but without the carbs. The rich butter and heavy cream enhance the flavor, while the Parmesan cheese adds an extra layer of richness. Whether you’re serving a keto-friendly holiday feast or just looking for a healthier alternative, this mashed cauliflower is sure to be a hit.

Keto Pressure Cooker Beef Bourguignon

Beef Bourguignon is a classic French dish, but this keto version made in the pressure cooker is both low-carb and quick. With tender beef, rich red wine sauce, and aromatic vegetables, it’s an elegant and hearty dish perfect for a holiday gathering. This keto adaptation eliminates the flour-based thickener, yet still delivers all the flavors you love.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup dry red wine (or use extra beef broth for a non-alcoholic version)
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 2 tbsp tomato paste
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary, chopped
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Turn the pressure cooker to sauté mode and heat the olive oil. Add the beef stew meat and sear on all sides until browned. Remove the meat and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing until softened (about 2 minutes).
3. Stir in the tomato paste, beef broth, red wine, thyme, rosemary, bay leaf, salt, and pepper. Return the beef to the pot.
4. Add the carrots and mushrooms. Seal the lid and cook on high pressure for 35 minutes.
5. Once the time is up, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
6. Remove the beef bourguignon from the pot and discard the bay leaf. Serve hot with mashed cauliflower or a keto-friendly side.

This keto Beef Bourguignon is a rich, savory dish that captures all the festive flavors of the traditional French recipe. The pressure cooker ensures tender meat and a deeply flavored sauce in a fraction of the time, making it a fantastic choice for a holiday dinner. Whether serving it for a special occasion or an elegant holiday meal, this keto Beef Bourguignon will impress your guests with its depth of flavor.

Keto Pressure Cooker Pumpkin Soup

A warm bowl of creamy pumpkin soup is the perfect comfort food for the holiday season. This keto pressure cooker version is rich and velvety, with just the right amount of spice. The natural sweetness of pumpkin combines beautifully with creamy coconut milk, making it a delicious and satisfying keto-friendly soup for your holiday table.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 2 cups chicken broth
• 1 cup coconut milk (full-fat)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Turn the pressure cooker to sauté mode and heat the olive oil. Add the chopped onion and garlic, cooking until soft and fragrant (about 3 minutes).
2. Add the pumpkin puree, chicken broth, coconut milk, cinnamon, nutmeg, ginger, salt, and pepper. Stir to combine.
3. Seal the lid and cook on high pressure for 8 minutes.
4. Once the time is up, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
5. Use an immersion blender to puree the soup until smooth and creamy.
6. Serve warm, garnished with fresh parsley.

This keto pumpkin soup is a cozy, velvety dish that captures the essence of fall and the holidays in every spoonful. The natural sweetness of pumpkin paired with warm spices creates a comforting and flavorful soup, while the coconut milk adds a creamy richness. Whether served as an appetizer or a main dish, this keto pumpkin soup will delight your taste buds and keep you in the holiday spirit.

Keto Pressure Cooker Spinach and Artichoke Chicken

Spinach and artichoke dip is a beloved appetizer, and this keto pressure cooker version transforms it into a main dish with chicken. The creamy, cheesy sauce pairs beautifully with tender chicken breasts, making it a festive and flavorful meal that fits perfectly into a keto lifestyle.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Season the chicken breasts with salt and pepper, then sear each side for 2-3 minutes until browned.
2. In a separate bowl, mix the cream cheese, Parmesan cheese, mozzarella cheese, heavy cream, garlic, artichokes, and spinach until smooth.
3. Remove the chicken breasts from the pressure cooker and set them aside. Add the cheese and spinach mixture to the pot, stirring to combine.
4. Return the chicken breasts to the pot, spooning some of the spinach-artichoke mixture on top.
5. Seal the lid and cook on high pressure for 10 minutes. Once the time is up, allow the pressure to release naturally for 5 minutes, then quick release the remaining pressure.
6. Serve the chicken with the creamy spinach-artichoke sauce spooned over the top.

This keto pressure cooker spinach and artichoke chicken is a creamy, cheesy dish that’s packed with flavor and perfect for a holiday meal. The combination of tender chicken and rich, velvety sauce will leave everyone at your table satisfied. It’s an easy and elegant keto dinner that can be served with low-carb sides like roasted Brussels sprouts or cauliflower rice, making it an ideal choice for a festive holiday gathering.

Keto Pressure Cooker Honey Garlic Chicken Thighs

These keto honey garlic chicken thighs are tender, flavorful, and perfect for holiday gatherings. The pressure cooker ensures that the chicken is juicy and the glaze is rich, with a slight sweetness from the keto-friendly honey substitute. This dish is easy to prepare and requires minimal effort for maximum flavor, making it an ideal choice for a holiday feast.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1/4 cup keto-friendly honey substitute (like stevia or monk fruit syrup)
• 3 tbsp soy sauce or coconut aminos
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Season the chicken thighs with salt and pepper, then brown the thighs on both sides (about 3-4 minutes per side).
2. While the chicken cooks, mix the honey substitute, soy sauce, garlic, apple cider vinegar, ginger, and a pinch of salt in a small bowl.
3. Once the chicken is browned, pour the honey garlic mixture over the chicken thighs.
4. Seal the pressure cooker lid and cook on high pressure for 10 minutes. Once the cooking time is up, perform a quick release of the pressure.
5. Remove the chicken thighs from the pot and set them aside. Set the pressure cooker to sauté mode again and cook the sauce for 3-5 minutes to thicken.
6. Serve the chicken thighs with the thickened sauce spooned over them and garnish with fresh parsley.

These keto honey garlic chicken thighs are a sweet and savory delight, perfect for a holiday meal. The pressure cooker ensures the chicken stays juicy and tender while the glaze becomes a rich, flavorful sauce. Whether you serve them with roasted vegetables, mashed cauliflower, or a salad, this dish is sure to impress your guests and satisfy your keto cravings.

Keto Pressure Cooker Stuffed Bell Peppers

Stuffed bell peppers are a fantastic keto-friendly dish, and when made in the pressure cooker, they come together quickly while staying flavorful and juicy. Filled with ground meat, cauliflower rice, and cheese, these keto stuffed peppers make for an ideal holiday main course or a hearty side dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef or turkey
• 1 cup cauliflower rice
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 cup tomato sauce (sugar-free)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the ground meat and cook until browned, breaking it apart as it cooks.
2. Add the diced onion and garlic, cooking for another 2-3 minutes until softened.
3. Stir in the cauliflower rice, tomato sauce, Italian seasoning, salt, and pepper. Cook for 1-2 minutes until everything is well combined.
4. Stuff the bell peppers with the meat mixture, packing it tightly inside each pepper.
5. Pour 1/4 cup of water into the bottom of the pressure cooker. Place the stuffed peppers in the pot, standing up.
6. Seal the lid and cook on high pressure for 8 minutes. Once the time is up, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
7. Top each stuffed pepper with shredded cheese and place the lid back on for 2-3 minutes to melt the cheese.
8. Serve hot and enjoy!

These keto stuffed bell peppers are a delicious, low-carb option for your holiday meal. The tender peppers are filled with a savory mixture of ground meat, cauliflower rice, and cheese, creating a filling and satisfying dish. The pressure cooker makes it easy to cook everything quickly, while the melted cheese adds an extra layer of comfort. These stuffed peppers will surely be a hit at your holiday table.

Keto Pressure Cooker Roasted Brussel Sprouts with Bacon

Roasted Brussels sprouts with bacon are a popular side dish for the holidays, and this keto pressure cooker version makes them even easier to prepare. The bacon adds a savory, smoky flavor to the sprouts, and the pressure cooker ensures they come out perfectly cooked with a tender texture, ideal for pairing with your main dishes.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Set the pressure cooker to sauté mode and cook the chopped bacon until crispy, about 5 minutes. Remove the bacon and set it aside, leaving the bacon grease in the pot.
2. Add the halved Brussels sprouts to the pot, tossing them in the bacon grease. Sauté for 3-4 minutes until they begin to brown.
3. Add olive oil, garlic powder, smoked paprika, salt, and pepper to the Brussels sprouts, stirring to coat evenly.
4. Pour 1/4 cup of water into the pot and seal the lid. Cook on high pressure for 3 minutes. After the cooking time is complete, perform a quick release.
5. Once the Brussels sprouts are done, add the crispy bacon back into the pot and toss everything together.
6. Drizzle with balsamic vinegar (if desired) and serve immediately.

This keto pressure cooker roasted Brussels sprouts with bacon recipe is a fantastic side dish for your holiday feast. The Brussels sprouts are tender, flavorful, and enhanced by the richness of crispy bacon. The pressure cooker speeds up the cooking process, while the smoked paprika and garlic powder bring depth to the dish. It’s the perfect low-carb side to complement any holiday main course, from turkey to roast beef.

Keto Pressure Cooker Garlic Parmesan Pork Tenderloin

A garlic parmesan pork tenderloin is an elegant and flavorful holiday dish that’s both keto-friendly and easy to prepare in the pressure cooker. The tenderloin is perfectly cooked with a savory garlic parmesan crust, and the pressure cooker ensures that the meat is juicy and flavorful without overcooking. This dish pairs beautifully with roasted vegetables or a simple salad for a festive meal.

Ingredients:

• 2 lb pork tenderloin
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Season the pork tenderloin with salt, pepper, garlic powder, and rosemary, then sear the pork on all sides until golden brown (about 2-3 minutes per side).
2. Remove the pork from the pot and set it aside. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
3. Add the heavy cream, Dijon mustard, and grated parmesan cheese to the pot, stirring until the sauce thickens slightly.
4. Return the pork tenderloin to the pot and spoon some of the sauce over the top.
5. Seal the lid and cook on high pressure for 10 minutes. After the cooking time is up, let the pressure release naturally for 5 minutes, then quick release the remaining pressure.
6. Remove the pork and slice it into medallions. Spoon the creamy garlic parmesan sauce over the pork and garnish with fresh parsley.

This keto garlic parmesan pork tenderloin is a show-stopping dish that combines savory garlic, rich parmesan, and tender pork. The pressure cooker locks in all the flavors and keeps the meat juicy while infusing it with the creamy sauce. It’s a perfect choice for a holiday dinner, offering a keto-friendly alternative to traditional roasts with a unique and flavorful twist.

Keto Pressure Cooker Creamed Spinach

Creamed spinach is a classic side dish, and this keto pressure cooker version is rich, creamy, and full of flavor. The spinach is cooked in a rich cream sauce, with a hint of nutmeg and garlic. This side dish pairs perfectly with holiday meats like turkey, ham, or roast beef, and is sure to be a crowd-pleaser on your festive table.

Ingredients:

• 1 lb fresh spinach, washed and chopped
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the spinach to the pot in batches, stirring until it wilts down, about 3-4 minutes.
3. Stir in the cream cheese, heavy cream, and parmesan cheese, mixing until the cream cheese is melted and the sauce becomes smooth and creamy.
4. Season with salt, pepper, and nutmeg. Stir to combine.
5. Seal the lid and cook on high pressure for 3 minutes. Once the cooking time is complete, perform a quick release.
6. Stir the creamed spinach one more time and serve hot.

This keto creamed spinach is a rich and decadent side dish that’s perfect for the holidays. The spinach is cooked to perfection, and the creamy sauce adds a comforting, indulgent touch to your meal. It’s the ideal side dish for any keto-friendly holiday dinner and offers a delicious alternative to carb-heavy sides like mashed potatoes.

Keto Pressure Cooker Chicken Marsala

Chicken Marsala is a traditional Italian dish, and this keto version made in the pressure cooker is quick, flavorful, and low in carbs. The rich Marsala wine sauce, with mushrooms and a touch of cream, creates a savory dish that pairs well with cauliflower rice or sautéed greens for a satisfying holiday meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup Marsala wine (or use beef broth for a non-alcoholic version)
• 1 cup chicken broth
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 3 tbsp butter
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Season the chicken breasts with salt and pepper, then brown them on both sides (about 3-4 minutes per side). Remove the chicken and set it aside.
2. Add the garlic to the pot and sauté for 1 minute. Add the mushrooms and cook until they release their juices and soften (about 5 minutes).
3. Pour in the Marsala wine and chicken broth, stirring to deglaze the pot and scrape up any browned bits.
4. Return the chicken breasts to the pot and sprinkle with thyme. Seal the lid and cook on high pressure for 10 minutes.
5. After the cooking time is complete, quick release the pressure. Remove the chicken and set it aside.
6. Set the pressure cooker to sauté mode again, stir in the butter and heavy cream, and cook for 3-5 minutes until the sauce thickens.
7. Serve the chicken breasts topped with the Marsala sauce and mushrooms.

This keto chicken Marsala is a sophisticated dish that’s perfect for a holiday gathering. The chicken is tender, and the rich Marsala sauce with mushrooms and cream adds depth and flavor. It’s a quick yet elegant meal made even easier with the pressure cooker, making it a great option for those looking to enjoy a classic dish with a keto twist during the holidays.

Note: More recipes are coming soon!