34+ Healthy Keto Dairy-Free Instant Pot Recipes for Healthy Meals

Are you looking for an easy way to prepare delicious and healthy keto meals without dairy?

The Instant Pot is a fantastic tool for making low-carb, dairy-free dishes quickly.

With the keto diet gaining popularity for its numerous health benefits, more and more people are exploring ways to make their meals easier and more efficient.

In this article, we will share over 34+ keto, dairy-free Instant Pot recipes that will satisfy your cravings and keep you on track with your diet.

Whether you are a beginner or an experienced keto enthusiast, these recipes will inspire you to make flavorful meals that fit your low-carb, dairy-free lifestyle.

Let’s dive into the world of quick, keto-friendly, dairy-free Instant Pot cooking!

34+ Healthy Keto Dairy-Free Instant Pot Recipes for Healthy Meals

From savory stews to creamy curries and flavorful meats, these keto dairy-free Instant Pot recipes offer something for everyone.

The Instant Pot takes the hassle out of cooking, ensuring your meals are prepared with minimal effort and maximum flavor.

By incorporating these 34+ recipes into your weekly meal plan, you’ll be able to enjoy a variety of delicious, satisfying dishes while sticking to your keto diet.

So, grab your Instant Pot and start cooking – these recipes will help you achieve your health goals without compromising on taste.

Creamy Coconut Curry Chicken

This rich and flavorful keto coconut curry chicken is a perfect dairy-free meal made effortlessly in the Instant Pot. Packed with tender chicken, aromatic spices, and creamy coconut milk, this dish is sure to satisfy your cravings while keeping you on track with your keto lifestyle.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons coconut oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the coconut oil. Add the onions, garlic, and ginger, sautéing until fragrant.
• Stir in the red curry paste, turmeric, and cumin, cooking for 1-2 minutes to release the flavors.
• Add the chicken pieces, coating them well in the spice mixture.
• Pour in the coconut milk, chicken broth, and diced tomatoes, stirring to combine.
• Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
• Once done, perform a quick release, open the lid, and give the curry a good stir.
• Garnish with fresh cilantro before serving.

This creamy coconut curry chicken pairs perfectly with cauliflower rice or steamed vegetables. The combination of warm spices and creamy coconut milk creates a comforting meal that’s both satisfying and nourishing.

Garlic Herb Cauliflower Mash with Pulled Pork

This hearty and satisfying keto dish combines tender pulled pork with velvety garlic herb cauliflower mash. The Instant Pot ensures the pork is juicy and flavorful, while the cauliflower mash is smooth and buttery without any dairy.

Ingredients

• 2 pounds pork shoulder or butt
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 cup chicken broth
• 1 medium head of cauliflower, chopped into florets
• 3 garlic cloves, peeled
• 1/4 cup coconut cream
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions

• Rub the pork shoulder with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
• Set the Instant Pot to sauté mode, heat the avocado oil, and sear the pork on all sides until browned.
• Pour in the chicken broth, then close the lid, set the valve to sealing, and pressure cook on high for 60 minutes.
• While the pork cooks, place the cauliflower florets and garlic in a steamer basket. Add water to the Instant Pot, place the basket on a trivet, and steam on high pressure for 5 minutes. Perform a quick release.
• Transfer the cooked cauliflower and garlic to a blender. Add coconut cream, nutritional yeast, parsley, salt, and pepper, blending until smooth.
• Once the pork is done, shred it with forks and serve over the creamy cauliflower mash.

This dish is a true comfort meal, blending savory pork and creamy cauliflower into a hearty, satisfying combination that’s low-carb and packed with flavor.

Zesty Lemon Garlic Salmon with Asparagus

This bright and zesty keto-friendly salmon and asparagus dish is as nutritious as it is delicious. The Instant Pot locks in moisture, ensuring the salmon is flaky and tender, while the asparagus absorbs all the lemony, garlicky goodness.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, sliced into rounds
• 1 teaspoon lemon zest
• 1/4 cup vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

• Season the salmon fillets with salt, pepper, lemon zest, and oregano.
• Set the Instant Pot to sauté mode and heat the olive oil. Add the garlic and sauté until fragrant.
• Pour in the vegetable broth and place the salmon fillets on the trivet. Arrange the asparagus around the salmon and top with lemon slices.
• Close the lid, set the valve to sealing, and pressure cook on high for 4 minutes.
• Perform a quick release, carefully remove the salmon and asparagus, and drizzle with the cooking liquid for added flavor.

This vibrant dish is perfect for a quick and healthy dinner. The combination of tender salmon, crisp asparagus, and a burst of lemon makes it a refreshing and satisfying option for any keto meal plan.

Savory Beef Stroganoff with Zucchini Noodles

This keto-friendly beef stroganoff is a creamy and comforting dish that swaps traditional pasta for zucchini noodles and dairy cream for coconut cream. Cooked in the Instant Pot, this hearty meal comes together quickly and is packed with bold, savory flavors.

Ingredients

• 1 pound beef stew meat, cut into bite-sized pieces
• 2 tablespoons avocado oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 cup sliced mushrooms
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 1 cup beef broth
• 1/2 cup full-fat coconut cream
• 3 medium zucchini, spiralized into noodles
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the avocado oil. Add the beef and cook until browned on all sides. Remove and set aside.
• Add the onion, garlic, and mushrooms to the pot, sautéing until softened. Stir in the smoked paprika and Dijon mustard.
• Return the beef to the pot, pour in the beef broth, and close the lid. Set the valve to sealing and pressure cook on high for 20 minutes.
• Perform a quick release, then stir in the coconut cream and adjust seasoning with salt and pepper.
• Toss the zucchini noodles into the hot mixture, allowing them to soften slightly before serving. Garnish with parsley.

This dairy-free stroganoff pairs the richness of beef with the lightness of zucchini noodles, creating a perfectly balanced meal. The creamy sauce coats every bite, making it a satisfying dinner for any keto enthusiast.

Spicy Thai Chicken Soup

This spicy Thai chicken soup is a flavor-packed, dairy-free keto recipe that’s both warming and refreshing. With creamy coconut milk and bold spices, this dish brings the vibrant tastes of Thai cuisine to your kitchen in just minutes.

Ingredients

• 1 pound boneless chicken thighs, cut into strips
• 1 tablespoon avocado oil
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 small red chili, finely chopped (optional for spice)
• 1 cup coconut milk
• 2 cups chicken broth
• 1 tablespoon red curry paste
• 1 teaspoon fish sauce
• 1 tablespoon lime juice
• 1 cup sliced mushrooms
• 1/2 cup shredded carrots
• Fresh cilantro and lime wedges for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the avocado oil. Add the garlic, ginger, and chili, cooking until fragrant.
• Stir in the red curry paste and cook for 1-2 minutes. Add the chicken and cook until lightly browned.
• Pour in the chicken broth, coconut milk, fish sauce, and lime juice. Add the mushrooms and carrots, stirring well.
• Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
• Perform a quick release, stir, and garnish with cilantro and lime wedges before serving.

This soup delivers a vibrant, comforting meal that’s perfect for a chilly evening. The blend of creamy coconut milk and tangy lime creates a perfect harmony of flavors in every spoonful.

Lemon Herb Chicken with Garlic Green Beans

This keto lemon herb chicken with garlic green beans is a one-pot wonder that’s fresh, flavorful, and quick to make. The Instant Pot locks in all the juices and flavors, creating a meal that’s as satisfying as it is healthy.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Juice and zest of 1 lemon
• 1/2 cup chicken broth
• 1 pound green beans, trimmed
• 3 garlic cloves, minced
• Salt and pepper to taste

Instructions

• Season the chicken breasts with garlic powder, oregano, salt, and pepper.
• Set the Instant Pot to sauté mode and heat the olive oil. Sear the chicken breasts until golden on both sides, then remove and set aside.
• Add the minced garlic, chicken broth, lemon juice, and zest to the pot, scraping the bottom to deglaze.
• Return the chicken to the pot, place the green beans on top, and close the lid. Set the valve to sealing and pressure cook on high for 7 minutes.
• Perform a quick release and serve, spooning the lemony sauce over the chicken and beans.

This light yet hearty dish combines the brightness of lemon with tender chicken and crisp green beans, making it a wholesome and delicious keto dinner option.

Creamy Tomato Basil Chicken

This creamy tomato basil chicken is a delightful keto dish with rich, aromatic flavors. The creamy coconut-tomato sauce pairs beautifully with the tender chicken, making it an Instant Pot favorite.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tablespoon avocado oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut cream
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the avocado oil. Sear the chicken thighs until golden on both sides, then remove and set aside.
• Add the onion and garlic to the pot, cooking until softened. Stir in the diced tomatoes, coconut cream, dried basil, smoked paprika, salt, and pepper.
• Return the chicken to the pot, coating it in the sauce. Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
• Perform a quick release and garnish with fresh basil before serving.

This dish is creamy, comforting, and bursting with flavor, making it a great addition to your keto dinner rotation. Pair it with cauliflower rice or steamed vegetables for a complete meal.

Pulled Barbecue Jackfruit

This keto pulled barbecue jackfruit is a plant-based, dairy-free dish with all the smoky, tangy goodness of classic barbecue. Made in the Instant Pot, it’s a quick and easy option for keto meals.

Ingredients

• 2 cans young green jackfruit, drained and rinsed
• 1 tablespoon avocado oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup sugar-free barbecue sauce
• 1/2 cup vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions

• Set the Instant Pot to sauté mode and heat the avocado oil. Add the onion and garlic, cooking until softened.
• Stir in the jackfruit, breaking it apart with a spatula. Add the smoked paprika, chili powder, salt, and pepper.
• Pour in the barbecue sauce and vegetable broth, stirring to combine. Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
• Perform a quick release, shred the jackfruit further, and serve with keto buns or lettuce wraps.

This smoky and tangy dish makes an excellent meat substitute while staying keto-friendly. It’s perfect for weeknight dinners or meal prep.

Buffalo Cauliflower Bites

These spicy, crispy buffalo cauliflower bites are a keto-friendly, dairy-free snack or appetizer that comes together effortlessly in the Instant Pot. They’re perfect for game days or as a fun side dish.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons avocado oil
• 1/4 cup hot sauce (such as Frank’s RedHot)
• 1 tablespoon coconut aminos
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

• Toss the cauliflower florets in avocado oil, garlic powder, salt, and pepper.
• Add 1 cup of water to the Instant Pot and place a steamer basket inside. Add the cauliflower and pressure cook on high for 2 minutes. Perform a quick release.
• In a separate bowl, mix the hot sauce and coconut aminos. Toss the cooked cauliflower in the sauce.
• For a crispier texture, broil the cauliflower in the oven for 5-7 minutes before serving.

These buffalo cauliflower bites are spicy, tangy, and irresistibly delicious. Serve them with a side of dairy-free ranch dressing for the ultimate keto snack.

Keto Coconut Chicken Curry

This creamy, aromatic keto coconut chicken curry is a rich and satisfying dish made effortlessly in the Instant Pot. The blend of tender chicken, coconut milk, and spices creates a warming meal that’s dairy-free and low-carb, making it a perfect choice for those following a keto diet.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 can (13.5 oz) coconut milk
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the coconut oil. Add the onion, garlic, and ginger, cooking until fragrant.
• Stir in the curry powder, turmeric, and cumin, allowing the spices to bloom for 1-2 minutes.
• Add the chicken pieces and stir to coat with the spices.
• Pour in the coconut milk and chicken broth, mixing everything well.
• Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
• Once done, perform a quick release, open the lid, and stir. Garnish with fresh cilantro before serving.

This coconut chicken curry is an excellent low-carb meal that balances spice and creaminess in every bite. The rich coconut milk provides a velvety texture, while the spices add depth, making it a perfect dish for dinner or meal prep.

Keto Mediterranean Chicken Skillet

This Mediterranean-inspired keto chicken skillet is bursting with bold, savory flavors from olives, sun-dried tomatoes, and fresh herbs. The Instant Pot ensures the chicken remains juicy and tender, while the veggies add a satisfying crunch.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon paprika
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup chicken broth
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions

• Season the chicken breasts with garlic powder, oregano, paprika, salt, and pepper.
• Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken and sear it on both sides until browned.
• Remove the chicken from the pot and set aside.
• Add the cherry tomatoes, kalamata olives, and sun-dried tomatoes to the pot. Pour in the chicken broth, scraping any browned bits from the bottom of the pot.
• Return the chicken to the pot, close the lid, and set the valve to sealing. Pressure cook on high for 7 minutes.
• Perform a quick release, then garnish with fresh basil before serving.

This Mediterranean chicken skillet is bursting with fresh and savory flavors, making it a perfect meal for a keto-friendly dinner. The olives and sun-dried tomatoes provide a depth of flavor, while the tender chicken completes the dish.

Keto Beef and Broccoli Stir-Fry

This keto-friendly beef and broccoli stir-fry is a quick and satisfying meal made in the Instant Pot. It features tender beef and crisp broccoli, all coated in a savory, low-carb sauce that packs a punch of flavor.

Ingredients

• 1 pound flank steak, thinly sliced
• 2 tablespoons sesame oil
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon ginger, grated
• 1/2 cup beef broth
• 2 cups broccoli florets
• 1 teaspoon sesame seeds
• Salt and pepper to taste

Instructions

• Set the Instant Pot to sauté mode and heat the sesame oil. Add the beef and cook until browned. Remove the beef and set aside.
• Add the onion and garlic to the pot, sautéing until softened.
• Stir in the coconut aminos, rice vinegar, ginger, and beef broth, mixing well.
• Return the beef to the pot and stir. Add the broccoli florets on top, then close the lid and set the valve to sealing. Pressure cook on high for 4 minutes.
• Perform a quick release, then sprinkle sesame seeds over the stir-fry before serving.

This beef and broccoli stir-fry is a simple yet flavorful dish that comes together in minutes. The combination of tender beef, crisp broccoli, and a savory sauce makes it an ideal keto meal, packed with nutrients and protein.

Keto Garlic Shrimp with Asparagus

This keto garlic shrimp with asparagus is a fresh and light dish made with just a few ingredients in the Instant Pot. The shrimp cook up tender and juicy, while the asparagus retains a satisfying crunch, all brought together with a rich garlic-butter sauce.

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 2 tablespoons avocado oil
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the avocado oil. Add the garlic and red pepper flakes, cooking until fragrant.
• Add the shrimp and cook for 1-2 minutes until just starting to turn pink. Remove the shrimp and set aside.
• Add the chicken broth to the pot, scraping the bottom to release any flavorful bits.
• Place the asparagus in the pot and top with the shrimp. Close the lid and set the valve to sealing. Pressure cook on high for 3 minutes.
• Perform a quick release, then drizzle with lemon juice and garnish with fresh parsley.

This dish is light yet packed with flavor, making it a perfect option for a keto-friendly meal. The garlic-butter sauce gives the shrimp and asparagus a rich, savory taste, while the freshness of lemon balances it all out.

Keto Eggplant Parmesan

This keto eggplant Parmesan is a healthier, dairy-free version of the classic Italian dish, made in the Instant Pot. Crispy, breaded eggplant slices are layered with marinara sauce and topped with a dairy-free cheese alternative for a satisfying meal.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1/2 cup almond flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1/4 cup dairy-free cheese (optional)
• 1 tablespoon olive oil

Instructions

• Set the Instant Pot to sauté mode and heat the olive oil.
• Mix the almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper in a bowl. Dip the eggplant slices into the mixture, coating both sides.
• Brown the eggplant slices in the Instant Pot, cooking for 2-3 minutes per side. Remove and set aside.
• Layer the eggplant slices, marinara sauce, and dairy-free cheese in the pot. Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
• Perform a quick release and serve.

This eggplant Parmesan is a delicious, dairy-free twist on a classic favorite. The crispy eggplant and rich marinara sauce make for a comforting keto meal, while the nutritional yeast adds a cheesy flavor without the dairy.

Keto Chicken Fajita Bowl

This keto chicken fajita bowl is a quick and flavorful meal made in the Instant Pot, packed with seasoned chicken, sautéed peppers, and onions, all served over a bed of cauliflower rice. It’s a fresh, low-carb take on a fajita that’s both satisfying and easy to prepare.

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 1/2 cup chicken broth
• 2 cups cauliflower rice
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the olive oil. Add the chicken slices, chili powder, cumin, paprika, salt, and pepper. Cook until browned.
• Add the bell peppers, onions, and chicken broth, stirring to combine. Close the lid, set the valve to sealing, and pressure cook on high for 7 minutes.
• Perform a quick release and remove the chicken and vegetables.
• Sauté the cauliflower rice in the Instant Pot for 2-3 minutes until tender. Serve the fajita chicken and veggies over the cauliflower rice, garnished with fresh cilantro and lime wedges.

This keto chicken fajita bowl is a vibrant, flavorful meal that’s low-carb yet hearty. The fajita seasoning gives the chicken and vegetables a delicious punch, while the cauliflower rice adds a perfect base to complete the dish.

Keto Pork Carnitas

This keto pork carnitas is a rich and flavorful Mexican-inspired dish that is cooked to perfection in the Instant Pot. The pork is slow-cooked with spices, then shredded to create tender, juicy carnitas that are perfect for taco night or served over cauliflower rice.

Ingredients

• 2 pounds pork shoulder, cut into large chunks
• 1 tablespoon avocado oil
• 1 onion, quartered
• 4 garlic cloves, minced
• 1 tablespoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lime juice
• 1/2 cup chicken broth
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

• Set the Instant Pot to sauté mode and heat the avocado oil. Brown the pork chunks on all sides, then remove them and set aside.
• Add the onion, garlic, cumin, chili powder, oregano, paprika, salt, and pepper to the pot, stirring for 1-2 minutes until fragrant.
• Add the pork back to the pot along with lime juice and chicken broth. Close the lid and set the valve to sealing. Pressure cook on high for 35 minutes.
• Perform a quick release, shred the pork with two forks, and stir the carnitas in the cooking juices.
• Garnish with fresh cilantro and serve with lime wedges.

These keto carnitas are full of flavor and incredibly versatile. Whether you enjoy them in lettuce wraps, tacos, or over a bed of cauliflower rice, the tender, juicy pork is sure to satisfy any craving. The combination of spices creates a deep, savory flavor profile that’s perfectly balanced with the freshness of lime.

Keto Chicken Alfredo with Zucchini Noodles

This creamy, keto-friendly chicken Alfredo is a great way to enjoy the richness of Alfredo sauce without the carbs. With zucchini noodles and a rich, dairy-free sauce made from coconut milk and nutritional yeast, this dish is both creamy and satisfying.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 3 medium zucchini, spiralized into noodles
• Fresh parsley for garnish

Instructions

• Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
• Set the Instant Pot to sauté mode and heat the olive oil. Brown the chicken breasts on both sides, then remove and set aside.
• Pour in the coconut milk and stir in the nutritional yeast and lemon juice. Scrape the bottom of the pot to release any flavorful bits.
• Return the chicken to the pot and close the lid. Set the valve to sealing and pressure cook on high for 10 minutes.
• Perform a quick release and remove the chicken. Slice the chicken and return it to the pot. Add the zucchini noodles, stir to combine, and let them heat through for 1-2 minutes.
• Garnish with fresh parsley before serving.

This dish is rich, creamy, and packed with flavor, making it an ideal keto comfort meal. The zucchini noodles offer a light, nutritious alternative to pasta, while the coconut-based Alfredo sauce gives the dish a smooth, satisfying texture.

Keto Chicken Tikka Masala

This flavorful keto chicken tikka masala is a dairy-free twist on the classic Indian dish, featuring tender chicken in a rich and aromatic tomato-based sauce. Made quickly in the Instant Pot, this meal is a perfect balance of spice and creaminess.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 tablespoon ground turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 can (14 oz) crushed tomatoes
• 1/2 cup coconut cream
• 1/2 cup chicken broth
• Fresh cilantro for garnish

Instructions

• Set the Instant Pot to sauté mode and heat the coconut oil. Add the onion, garlic, and ginger, cooking until softened.
• Stir in the garam masala, turmeric, chili powder, and cumin, cooking for another 1-2 minutes until fragrant.
• Add the chicken chunks and cook for 3-4 minutes until browned.
• Pour in the crushed tomatoes, coconut cream, and chicken broth, stirring well.
• Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
• Perform a quick release, stir the sauce, and garnish with fresh cilantro before serving.

This keto chicken tikka masala is rich in flavor and spice, making it a great alternative to traditional tikka masala while keeping things low-carb. The combination of coconut cream and tomatoes creates a perfectly creamy sauce that pairs wonderfully with cauliflower rice or steamed vegetables.

Keto Lemon Garlic Salmon

This simple yet flavorful keto lemon garlic salmon is a quick and easy meal made in the Instant Pot. The salmon cooks up perfectly tender, while the garlic and lemon infuse the fish with a burst of fresh, zesty flavor.

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tablespoon fresh dill, chopped
• 1/2 cup vegetable broth
• Salt and pepper to taste

Instructions

• Season the salmon fillets with salt, pepper, and lemon zest.
• Set the Instant Pot to sauté mode and heat the olive oil. Add the garlic and cook for 1 minute until fragrant.
• Pour in the vegetable broth and lemon juice, scraping the bottom of the pot to release any flavorful bits.
• Place the salmon fillets on the trivet inside the Instant Pot. Close the lid and set the valve to sealing. Pressure cook on high for 3 minutes.
• Perform a quick release, remove the salmon, and drizzle with the garlic-lemon sauce. Garnish with fresh dill before serving.

This dish is light yet satisfying, making it a perfect keto dinner. The salmon is tender and infused with the bright flavors of garlic and lemon, while the dill adds a refreshing touch. It’s a quick and easy meal that’s both delicious and healthy.

Keto Cauliflower Mac and Cheese

This keto cauliflower mac and cheese is a creamy, comforting dish that uses cauliflower in place of pasta, making it a low-carb and dairy-free version of the classic. The rich cheese sauce is made with nutritional yeast and coconut milk for a velvety texture.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons avocado oil
• 2 garlic cloves, minced
• 1/2 cup coconut milk
• 1/4 cup nutritional yeast
• 1 teaspoon Dijon mustard
• 1/4 teaspoon turmeric
• Salt and pepper to taste

Instructions

• Set the Instant Pot to sauté mode and heat the avocado oil. Add the garlic and cook for 1-2 minutes until fragrant.
• Add the cauliflower florets and sauté for another 3-4 minutes.
• Pour in the coconut milk and stir in the nutritional yeast, Dijon mustard, turmeric, salt, and pepper.
• Close the lid, set the valve to sealing, and pressure cook on high for 3 minutes.
• Perform a quick release, stir the cauliflower in the sauce, and serve.

This keto cauliflower mac and cheese is a perfect substitute for traditional mac and cheese, providing a similar creamy texture and flavor without the carbs. The nutritional yeast gives it a cheesy flavor, while the coconut milk adds richness, making it a comforting and healthy alternative.

Keto Beef Stew

This hearty and comforting keto beef stew is made in the Instant Pot for a quick, low-carb meal. With tender beef, savory vegetables, and a rich broth, this dish is packed with flavor while keeping carbs to a minimum.

Ingredients

• 1.5 pounds beef stew meat
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups beef broth
• 2 cups cauliflower florets
• 2 medium carrots, sliced
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions

• Set the Instant Pot to sauté mode and heat the olive oil. Brown the beef stew meat in batches, then remove and set aside.
• Add the onion and garlic, cooking until softened.
• Return the beef to the pot, along with the beef broth, cauliflower, carrots, thyme, rosemary, salt, and pepper.
• Close the lid, set the valve to sealing, and pressure cook on high for 20 minutes.
• Perform a quick release and stir the stew before serving.

This keto beef stew is a comforting, nutrient-packed meal that’s full of flavor. The tender beef and hearty vegetables make it a perfect meal for a chilly day, and the rich broth ties everything together.

Note: More recipes are coming soon!