45+ Mouthwatering Friday Keto Instant Pot Recipes to End Your Week

After a busy week, the last thing you want to do is spend hours in the kitchen preparing dinner.

Thankfully, with the Instant Pot and keto-friendly ingredients, you can create delicious, satisfying meals in no time.

These 45+ Friday Keto Instant Pot recipes are perfect for winding down after a long week while sticking to your low-carb lifestyle.

Whether you’re craving something hearty, light, spicy, or creamy, there’s a recipe in this collection that will suit your taste and keep you on track with your keto goals.

The Instant Pot ensures that every dish is quick, easy, and full of flavor, allowing you to enjoy a delicious Friday night dinner without the stress.

45+ Mouthwatering Friday Keto Instant Pot Recipes to End Your Week

These 45+ Friday Keto Instant Pot recipes are your ticket to a low-carb, flavorful weekend!

From creamy chicken dishes to spicy beef and vegetable-packed stews, the variety of options ensures you’ll never get bored of your keto meals.

The Instant Pot makes cooking a breeze, so you can spend less time in the kitchen and more time relaxing and enjoying your Friday night.

With these recipes, you’ll discover new ways to indulge in satisfying keto meals, all while staying within your carb limits and achieving your health goals.

Friday Keto Instant Pot Chicken Alfredo

This Keto Instant Pot Chicken Alfredo is a creamy, comforting dish with all the richness of traditional Alfredo but without the carbs. By using chicken breast, heavy cream, and a few simple seasonings, you’ll have a delicious low-carb meal ready in no time. The Instant Pot helps to infuse flavors quickly while keeping the chicken tender and juicy. Perfect for a cozy Friday night dinner or meal prep for the week!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 ½ cups chicken broth
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
• 1 ½ cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
2. Set the Instant Pot to “Sauté” mode. Add olive oil and brown the chicken breasts for 2-3 minutes on each side.
3. Remove the chicken and set it aside. Add chicken broth to the pot, scraping up any bits from the bottom.
4. Place the chicken back into the Instant Pot. Seal the lid and cook on “Manual” high pressure for 10 minutes.
5. Once done, let the pressure release naturally for 5 minutes, then quick-release the rest.
6. Remove the chicken, shred it with two forks, and set it aside.
7. Add heavy cream, Parmesan cheese, and mozzarella cheese to the Instant Pot, stirring until the sauce thickens.
8. Return the shredded chicken to the pot and stir to coat. Season with Italian seasoning and more salt if needed.
9. Garnish with fresh parsley and serve hot.

This Keto Instant Pot Chicken Alfredo is a great way to indulge in a creamy, cheesy pasta alternative while sticking to your low-carb lifestyle. The Instant Pot simplifies the cooking process and helps develop deep flavors in a short amount of time. With a rich sauce and tender chicken, this recipe is a satisfying dish for any night of the week, but it’s especially perfect for a Friday evening meal when you want something comforting and easy.

Friday Keto Instant Pot Beef Stew

This Keto Instant Pot Beef Stew is a hearty, satisfying meal full of tender beef, vegetables, and savory broth, making it a perfect choice for a chilly Friday evening. By using low-carb vegetables like cauliflower and mushrooms, this stew stays within Keto guidelines while still delivering the flavors you crave. The Instant Pot makes it easy to cook this delicious stew quickly, allowing you to enjoy a warm, filling dish in less time than traditional methods.

Ingredients:

• 2 pounds beef stew meat, cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup cauliflower florets
• 1 cup mushrooms, sliced
• 1 medium zucchini, chopped
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Turn the Instant Pot to “Sauté” mode. Add olive oil and brown the beef stew meat in batches. Remove the beef and set aside.
2. Add diced onions and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Return the beef to the pot and add beef broth, cauliflower, mushrooms, zucchini, thyme, rosemary, bay leaf, salt, and pepper.
4. Seal the Instant Pot lid and set to “Manual” on high pressure for 35 minutes.
5. Once done, allow for a natural pressure release for 10 minutes, then quick-release the rest of the pressure.
6. Discard the bay leaf and adjust seasoning if necessary.
7. Serve the stew hot, garnished with additional herbs if desired.

This Keto Instant Pot Beef Stew is the perfect way to enjoy a rich, flavorful meal without sacrificing your carb count. The Instant Pot’s pressure cooking method tenderizes the beef beautifully, and the vegetables add a satisfying texture. It’s a great dish for meal prepping, as it keeps well in the fridge for several days. Whether you’re serving it for a Friday night dinner or planning ahead for the weekend, this stew will warm you up and keep you on track with your Keto goals.

Friday Keto Instant Pot Pork Carnitas

Keto Instant Pot Pork Carnitas are a delicious, low-carb alternative to traditional tacos. The pork is seasoned with aromatic spices, cooked until tender in the Instant Pot, and then shredded to perfection. The beauty of this dish lies in its versatility—you can serve the carnitas in lettuce wraps, as a topping for salads, or even as a filling for low-carb tortillas. With the Instant Pot, this recipe comes together effortlessly, making it an ideal choice for a Friday evening when you want a flavorful, no-fuss meal.

Ingredients:

• 3 pounds pork shoulder, cut into chunks
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 garlic cloves, smashed
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and add olive oil. Brown the pork chunks in batches, then remove and set aside.
2. Add the quartered onion and garlic cloves to the pot and sauté for 2-3 minutes until fragrant.
3. Add chicken broth, lime juice, chili powder, cumin, oregano, paprika, salt, and pepper. Stir to combine.
4. Return the browned pork to the pot and seal the lid. Set the Instant Pot to “Manual” on high pressure for 45 minutes.
5. After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
6. Remove the pork and shred it with two forks. If you prefer crispy edges, spread the shredded pork on a baking sheet and broil it for 5-10 minutes.
7. Serve the carnitas in lettuce wraps or as desired.

These Keto Instant Pot Pork Carnitas are perfect for satisfying your Mexican food cravings while staying within your Keto macros. The Instant Pot makes it easy to cook the pork to perfection, and the seasoning adds a robust flavor that will have everyone asking for more. Whether you enjoy it in lettuce wraps, as a topping for salads, or on a Keto-friendly taco, this dish is a Friday night hit that’s quick, easy, and delicious.

Friday Keto Instant Pot Chicken Thighs with Garlic Butter

This Keto Instant Pot Chicken Thighs with Garlic Butter recipe is a quick, flavorful, and indulgent meal that will make your Friday evening extra special. The chicken thighs are cooked to perfection, seared to golden crispiness, and then drenched in a luscious garlic butter sauce. With minimal ingredients and the help of the Instant Pot, this recipe is perfect for anyone looking for a keto-friendly, deliciously satisfying dinner in under an hour.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 tablespoons butter
• 6 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Season the chicken thighs with salt and pepper on both sides.
2. Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, add the chicken thighs, skin side down, and cook for about 4-5 minutes until the skin is crispy and browned. Flip and cook for another 3-4 minutes. Remove the chicken and set aside.
3. Add butter to the pot and melt. Once melted, add minced garlic and sauté for 1-2 minutes, until fragrant.
4. Pour in lemon juice and scrape up any browned bits from the bottom of the pot.
5. Return the chicken thighs to the pot, skin side up. Close the lid and cook on “Manual” high pressure for 10 minutes.
6. Once the cooking is complete, allow the pressure to release naturally for 5 minutes, then quick-release the rest of the pressure.
7. Remove the chicken and drizzle with the garlic butter sauce from the pot. Garnish with fresh parsley and serve hot.

This Keto Instant Pot Chicken Thighs with Garlic Butter is a perfect Friday night meal. The chicken thighs turn out incredibly juicy with crispy skin, while the garlic butter sauce elevates the dish with rich, bold flavors. Whether served alongside a low-carb vegetable or just as a simple main dish, this meal is a winner that comes together effortlessly, making it ideal for a relaxing evening without the stress of complicated cooking.

Friday Keto Instant Pot Cauliflower Mac and Cheese

Craving a cheesy, creamy dish but trying to stay low-carb? This Keto Instant Pot Cauliflower Mac and Cheese is the answer! It offers all the delicious comfort of mac and cheese without the pasta. The cauliflower florets soak up the rich cheese sauce, creating a hearty and satisfying dish that’s both keto-friendly and utterly indulgent. This recipe is perfect for a Friday night when you want something quick, comforting, and guilt-free.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 ½ cups heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Place cauliflower florets into the Instant Pot and add 1 cup of water. Seal the lid and cook on “Manual” high pressure for 4 minutes.
2. Once the cooking time is up, do a quick release to release the pressure. Drain any remaining water from the cauliflower.
3. Set the Instant Pot to “Sauté” mode and add butter to the pot. Once melted, add heavy cream, garlic powder, salt, and pepper, stirring to combine.
4. Stir in the shredded cheddar and Parmesan cheese until the sauce is smooth and creamy.
5. Add the cooked cauliflower back into the pot, stirring gently to coat each floret with the cheesy sauce.
6. Let it simmer for a couple of minutes until the cauliflower is tender and the cheese sauce has thickened.
7. Garnish with fresh parsley and serve hot.

This Keto Instant Pot Cauliflower Mac and Cheese is an excellent low-carb alternative to the traditional dish. The cauliflower holds up beautifully in the creamy cheese sauce, providing that familiar “mac and cheese” texture. With minimal effort and just a few ingredients, you can enjoy a rich and satisfying meal that’s perfect for Keto diets. Whether you’re serving it as a side dish or a main course, this comfort food is sure to please your taste buds while helping you stay on track with your keto lifestyle.

Friday Keto Instant Pot Lemon Garlic Shrimp

For a light, flavorful, and quick Friday dinner, look no further than this Keto Instant Pot Lemon Garlic Shrimp recipe. The shrimp are cooked in a tangy and garlicky lemon butter sauce, absorbing all the vibrant flavors in just minutes. This dish is not only low in carbs but also packed with protein, making it a perfect choice when you want something light yet satisfying after a busy week.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 4 tablespoons butter
• Juice of 1 lemon
• Zest of 1 lemon
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode. Add olive oil to the pot. Once hot, add minced garlic and sauté for about 1 minute until fragrant.
2. Add butter to the pot and allow it to melt. Stir in lemon juice, lemon zest, paprika, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
3. Add shrimp to the pot and stir to coat with the garlic lemon sauce.
4. Seal the lid and set the Instant Pot to “Manual” on high pressure for 1 minute.
5. After the cooking time is up, do a quick release to release the pressure. Open the pot and stir the shrimp.
6. Garnish with fresh parsley and serve hot.

This Keto Instant Pot Lemon Garlic Shrimp is the perfect balance of light and flavorful, with the rich butter and zesty lemon complementing the natural sweetness of the shrimp. The Instant Pot makes the shrimp cook quickly and evenly, keeping them tender and juicy. This dish is an ideal choice for a quick Friday night dinner, whether served over zucchini noodles, with a side of roasted vegetables, or simply on its own. It’s fresh, low-carb, and absolutely delicious!

Friday Keto Instant Pot Spaghetti Squash with Meatballs

This Keto Instant Pot Spaghetti Squash with Meatballs is a perfect low-carb alternative to traditional spaghetti and meatballs. The spaghetti squash provides a delicious noodle-like texture without the carbs, while the homemade meatballs are tender, juicy, and flavorful. With the Instant Pot, the squash cooks perfectly and the meatballs stay moist, making this dish a family-friendly and quick weeknight dinner. This recipe is an ideal choice for a Friday night when you’re craving comfort food but want to stay Keto-friendly.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1 pound ground beef (or turkey)
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup marinara sauce (sugar-free, if desired)
• Fresh basil for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and add olive oil. Brown the meatballs: In a bowl, mix the ground beef, egg, Parmesan, garlic powder, oregano, basil, salt, and pepper. Form the mixture into meatballs.
2. Brown the meatballs in batches, cooking each side for about 2 minutes. Remove the meatballs and set aside.
3. Add the spaghetti squash halves (cut side up) into the Instant Pot. Add 1 cup of water and place a steamer rack or trivet on top. Place the meatballs on the rack.
4. Seal the lid and set the Instant Pot to “Manual” on high pressure for 10 minutes.
5. After the cooking time is complete, perform a quick release of the pressure.
6. Carefully remove the squash and meatballs. Use a fork to scrape the flesh of the squash into noodles.
7. Top the squash noodles with marinara sauce and meatballs. Garnish with fresh basil and serve hot.

This Keto Instant Pot Spaghetti Squash with Meatballs is a fantastic low-carb option for those who crave pasta without the carbs. The Instant Pot helps make the squash tender, and the meatballs come out juicy and flavorful. This dish is rich in flavor and provides the comforting feeling of traditional spaghetti and meatballs, all while staying within your Keto macros. Whether for a Friday night dinner or as part of your weekly meal prep, it’s sure to satisfy your cravings and keep you on track with your Keto diet.

Friday Keto Instant Pot Chicken Curry

This Keto Instant Pot Chicken Curry is a flavorful and creamy dish that’s quick and easy to prepare. With aromatic spices, coconut milk, and tender chicken, this curry will transport your taste buds without the carbs. The Instant Pot helps to infuse the flavors quickly, creating a rich, aromatic sauce that’s perfect for a cozy Friday night meal. Serve it over cauliflower rice for a complete low-carb experience that’s full of warmth and flavor.

Ingredients:

• 2 pounds boneless skinless chicken thighs, cut into chunks
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and add olive oil. Sauté the onions, garlic, and ginger for 2-3 minutes until softened.
2. Add the chicken chunks to the pot and cook for another 3-4 minutes, until the chicken is slightly browned.
3. Stir in curry powder, turmeric, cumin, and cinnamon, coating the chicken and onions with the spices.
4. Pour in the coconut milk and chicken broth, stirring to combine. Season with salt and pepper.
5. Seal the Instant Pot and set to “Manual” high pressure for 8 minutes.
6. Once the cooking time is complete, do a quick release of the pressure.
7. Stir the curry, adjust seasoning if needed, and garnish with fresh cilantro before serving.

This Keto Instant Pot Chicken Curry is a perfect combination of rich, creamy, and spicy flavors, all made effortlessly in the Instant Pot. The coconut milk adds a velvety texture, while the spices create a warm, aromatic dish that will leave you satisfied. Pair it with cauliflower rice to keep it low-carb, and you’ve got a complete meal that’s both comforting and keto-friendly. It’s an easy and satisfying dish to enjoy on a Friday night, or whenever you’re in the mood for a flavorful and hearty meal.

Friday Keto Instant Pot Beef and Broccoli

Keto Instant Pot Beef and Broccoli is a quick and easy dish that brings together tender slices of beef and crisp-tender broccoli in a savory, flavorful sauce. The Instant Pot ensures the beef is perfectly cooked and the broccoli retains its crunch, while the sauce is made with simple ingredients like soy sauce, garlic, and ginger. This dish offers a great balance of protein and veggies, making it a satisfying and low-carb meal ideal for your Friday night dinner.

Ingredients:

• 1 ½ pounds flank steak or sirloin, thinly sliced against the grain
• 2 tablespoons olive oil
• 3 cups broccoli florets
• ¼ cup soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon chili paste or sriracha (optional)
• 1 teaspoon sesame seeds (optional)
• Green onions for garnish (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and add olive oil. Brown the sliced beef in batches, cooking each side for about 2-3 minutes. Remove the beef and set aside.
2. Add soy sauce, rice vinegar, sesame oil, garlic, ginger, and chili paste (if using) to the pot. Stir to combine, scraping up any browned bits from the bottom.
3. Return the beef to the pot and stir to coat with the sauce.
4. Add the broccoli florets to the pot and stir gently.
5. Seal the Instant Pot and set to “Manual” on high pressure for 2 minutes.
6. Once the cooking time is complete, do a quick release of the pressure.
7. Stir the beef and broccoli, then garnish with sesame seeds and green onions before serving.

Keto Instant Pot Beef and Broccoli is an easy-to-make, low-carb dish that satisfies your craving for Asian-inspired flavors. The Instant Pot makes the beef incredibly tender and allows the sauce to penetrate every bite, while the broccoli maintains its vibrant color and crunch. This dish is a quick, healthy, and delicious way to enjoy a classic takeout meal without the carbs, perfect for a Friday night when you want something quick yet flavorful.

Friday Keto Instant Pot Garlic Butter Chicken and Mushrooms

This Keto Instant Pot Garlic Butter Chicken and Mushrooms recipe is a savory, rich, and easy-to-make dinner that’s perfect for a relaxing Friday evening. Tender chicken breasts or thighs are cooked to perfection in a creamy garlic butter sauce with earthy mushrooms. The Instant Pot ensures the chicken is juicy while the mushrooms absorb the rich, garlicky flavors. This low-carb, comforting meal will satisfy your cravings without any guilt, making it a wonderful option for anyone following a keto lifestyle.

Ingredients:

• 4 boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and add olive oil. Season the chicken with salt, pepper, garlic powder, and thyme, then brown on both sides for about 4-5 minutes. Remove and set aside.
2. Add butter to the pot and melt. Sauté the garlic for about 1 minute until fragrant.
3. Add the sliced mushrooms and cook for about 3 minutes until softened and browned.
4. Pour in the chicken broth and scrape up any browned bits from the pot.
5. Return the chicken to the Instant Pot. Close the lid and set the Instant Pot to “Manual” high pressure for 6 minutes.
6. After cooking, allow a natural pressure release for 5 minutes, then do a quick release for the remaining pressure.
7. Garnish with fresh parsley and serve hot with the mushroom sauce.

This Keto Instant Pot Garlic Butter Chicken and Mushrooms is the epitome of comfort food with a keto twist. The chicken is juicy, the mushrooms are tender, and the garlic butter sauce ties everything together beautifully. This dish pairs perfectly with cauliflower rice or a green vegetable for a complete low-carb meal. Whether for a cozy Friday night or an easy weeknight dinner, this flavorful and simple dish is sure to become a new favorite in your keto meal rotation.

Friday Keto Instant Pot Pulled Pork

If you’re craving tender, melt-in-your-mouth pulled pork, this Keto Instant Pot Pulled Pork is a must-try recipe. The Instant Pot takes all the guesswork out of slow cooking, providing perfectly seasoned pulled pork in just a fraction of the time. The pork is cooked with a flavorful mix of spices and a hint of apple cider vinegar, resulting in a juicy, savory meal. It’s a perfect low-carb dish for a casual Friday night or for prepping meals for the week.

Ingredients:

• 2 pounds pork shoulder or pork butt
• 2 tablespoons olive oil
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup apple cider vinegar
• 1 cup chicken broth
• 1 tablespoon mustard (optional)

Instructions:

1. Combine garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper in a small bowl. Rub the seasoning mixture all over the pork shoulder.
2. Set the Instant Pot to “Sauté” mode and add olive oil. Sear the pork on all sides for about 4 minutes per side, until browned.
3. Pour in apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pot.
4. Seal the Instant Pot and set to “Manual” high pressure for 60 minutes.
5. After the cooking time is complete, allow a natural release for 15 minutes, then quick-release any remaining pressure.
6. Remove the pork and shred it using two forks. Optional: stir in mustard for extra flavor.
7. Serve the pulled pork on its own, in lettuce wraps, or with a side of keto-friendly coleslaw.

This Keto Instant Pot Pulled Pork is perfect for a Friday night feast or a simple low-carb meal prep. The pork is incredibly tender and full of flavor, thanks to the seasoning and quick cooking time in the Instant Pot. Whether enjoyed on its own or in keto-friendly wraps, this dish is versatile and satisfying. The recipe is simple yet full of bold flavors, making it a delicious, stress-free meal to kick off the weekend.

Friday Keto Instant Pot Zucchini Lasagna

For a low-carb twist on a classic favorite, this Keto Instant Pot Zucchini Lasagna is a perfect Friday night dinner. Zucchini slices replace traditional noodles, layering between a rich, flavorful meat sauce and plenty of melted cheese. The Instant Pot makes this dish incredibly quick and easy, giving you all the comforts of lasagna without the carbs. It’s an ideal meal for those following a keto diet but still craving the hearty, cheesy flavors of this beloved dish.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch thick strips
• 1 pound ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jar (14 oz) sugar-free marinara sauce
• 1 ½ cups ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Set the Instant Pot to “Sauté” mode and cook the ground beef with the diced onion until browned. Drain any excess fat.
2. Add the minced garlic and cook for 1 minute. Stir in the marinara sauce, Italian seasoning, salt, and pepper. Set the sauce aside.
3. In a small bowl, mix the ricotta cheese, half of the mozzarella cheese, and Parmesan cheese.
4. Layer the Instant Pot: Start with a thin layer of meat sauce, followed by a layer of zucchini slices, then a layer of the cheese mixture. Repeat the layers until all ingredients are used up.
5. Close the lid and set the Instant Pot to “Manual” on high pressure for 5 minutes.
6. Once the cooking is complete, perform a quick release of the pressure.
7. Top with the remaining mozzarella cheese and serve hot.

This Keto Instant Pot Zucchini Lasagna is a delicious, comforting meal that feels indulgent without the carbs. The zucchini acts as a perfect noodle substitute, absorbing the flavors of the rich meat sauce and melting cheese. It’s a great dish to enjoy on a Friday night, whether served as a standalone meal or paired with a side salad. With minimal prep time and the Instant Pot doing most of the work, it’s a quick and satisfying way to enjoy a classic lasagna without the carbs.

Friday Keto Instant Pot Beef Stroganoff

Keto Instant Pot Beef Stroganoff is a creamy, comforting dish that’s perfect for your Friday night dinner. The tender beef, rich in flavor, is cooked in a luscious, creamy sauce made with sour cream, garlic, and mushrooms. The Instant Pot makes this dish incredibly quick and simple to prepare, allowing you to enjoy all the indulgence of a classic stroganoff while keeping it keto-friendly. It’s the ideal low-carb meal to unwind with after a busy week.

Ingredients:

• 1 pound beef stew meat or sirloin, cut into bite-sized pieces
• 2 tablespoons butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and melt the butter. Add the beef and brown on all sides for about 5-7 minutes. Remove the beef and set it aside.
2. In the same pot, add the onion and garlic, cooking for 2-3 minutes until softened.
3. Add the sliced mushrooms and cook for another 3-4 minutes until browned.
4. Stir in the beef broth, Dijon mustard, garlic powder, and thyme, scraping any browned bits from the bottom of the pot.
5. Return the beef to the Instant Pot. Close the lid and set the Instant Pot to “Manual” high pressure for 15 minutes.
6. After the cooking time is complete, allow a natural release for 5 minutes, then quick-release any remaining pressure.
7. Stir in the sour cream, salt, and pepper. Serve the beef stroganoff with a garnish of fresh parsley.

Keto Instant Pot Beef Stroganoff is the perfect way to enjoy a creamy, savory meal without the carbs. The beef is tender and absorbs the rich, flavorful sauce, while the mushrooms add depth to the dish. The Instant Pot makes it quick and easy, leaving you more time to relax and enjoy your meal. It’s a wonderful Friday night treat for anyone on a keto diet who loves rich, indulgent flavors without the guilt.

Friday Keto Instant Pot Buffalo Chicken Lettuce Wraps

These Keto Instant Pot Buffalo Chicken Lettuce Wraps are a bold and spicy way to kick off the weekend. The chicken is cooked with a tangy buffalo sauce and a touch of ranch seasoning, then served in crisp lettuce wraps. The Instant Pot makes this recipe a breeze, infusing the chicken with flavor while keeping it moist and tender. These wraps are perfect for a low-carb meal that’s packed with flavor, ideal for those following a keto lifestyle.

Ingredients:

• 2 pounds chicken breasts
• 1 cup buffalo sauce
• 1 tablespoon ranch seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• Romaine lettuce leaves (for wrapping)
• Optional toppings: shredded cheese, chopped green onions, avocado, or sour cream

Instructions:

1. Season the chicken breasts with salt and pepper. Add the olive oil to the Instant Pot and set it to “Sauté” mode.
2. Brown the chicken breasts for 2-3 minutes on each side, then remove and set aside.
3. Add the buffalo sauce and ranch seasoning to the Instant Pot, scraping up any browned bits from the bottom.
4. Return the chicken to the Instant Pot, closing the lid and setting it to “Manual” high pressure for 10 minutes.
5. After the cooking time is complete, allow a natural release for 5 minutes, then quick-release any remaining pressure.
6. Remove the chicken and shred it using two forks, then stir in the butter to make it creamy.
7. Serve the buffalo chicken in the lettuce wraps, adding your favorite toppings like shredded cheese, avocado, or sour cream.

These Keto Instant Pot Buffalo Chicken Lettuce Wraps are an explosion of bold, tangy flavors, perfect for anyone who loves spicy food. The chicken is tender, juicy, and coated in a creamy buffalo sauce, and the lettuce wraps provide a satisfying crunch. It’s a quick and easy meal to prepare, making it a perfect choice for a Friday night dinner. These wraps are both low-carb and full of flavor, offering a satisfying alternative to traditional sandwiches or tacos.

Friday Keto Instant Pot Creamy Tuscan Chicken

Keto Instant Pot Creamy Tuscan Chicken is a rich and indulgent dish that combines tender chicken breasts with a creamy sauce made of garlic, spinach, sun-dried tomatoes, and Parmesan cheese. The Instant Pot ensures the chicken cooks perfectly, while the sauce becomes rich and flavorful in no time. This low-carb, keto-friendly dish is ideal for a comforting Friday night meal and will leave you feeling satisfied without any carb overload.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Season the chicken breasts with salt and pepper, then brown on both sides for about 3-4 minutes.
2. Remove the chicken from the Instant Pot and set aside. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
3. Pour in the chicken broth and scrape any browned bits from the bottom. Stir in the sun-dried tomatoes and heavy cream.
4. Return the chicken to the Instant Pot and set it to “Manual” high pressure for 10 minutes.
5. After the cooking time is complete, allow a natural release for 5 minutes, then quick-release any remaining pressure.
6. Remove the chicken and set aside. Stir the spinach and Parmesan cheese into the sauce, allowing the spinach to wilt.
7. Return the chicken to the sauce and stir to coat. Garnish with fresh basil before serving.

Keto Instant Pot Creamy Tuscan Chicken is an incredibly rich and flavorful dish, perfect for a special Friday night dinner. The chicken is perfectly tender, and the creamy sauce is packed with bold flavors from the sun-dried tomatoes, garlic, and Parmesan. This dish is ideal for a keto meal, as it’s indulgent without the carbs. Serve it with a side of steamed vegetables or cauliflower rice for a complete low-carb meal that’s sure to impress.

Note: More recipes are coming soon!