45+ Easy Pressure Cooker Lunch Recipes to Save You Time and Effort

In today’s fast-paced world, finding the time to cook a wholesome and satisfying lunch can be challenging.

Enter the pressure cooker, a kitchen appliance that promises speed, flavor, and ease in one convenient package.

Whether you’re rushing through a busy workday or simply looking for new ways to spice up your lunchtime routine, pressure cookers can help you create a variety of delicious meals in a fraction of the time.

With these 45+ pressure cooker lunch recipes, you’ll discover everything from hearty soups to savory stews, all made effortlessly.

Say goodbye to the lunch hour rush and hello to a world of culinary possibilities that are both quick and satisfying.

45+ Easy Pressure Cooker Lunch Recipes to Save You Time and Effort

Pressure cookers have revolutionized how we approach cooking, and lunch is no exception.

With these 45+ pressure cooker lunch recipes, you now have a wealth of quick, tasty, and nutritious meal options at your fingertips.

Whether you’re craving a classic comfort dish or something a little more adventurous, you can count on your pressure cooker to make lunch both stress-free and delicious.

So, go ahead and give these recipes a try—your taste buds (and your busy schedule) will thank you!

Keto Chicken Alfredo

This low-carb Chicken Alfredo is a creamy, comforting dish that doesn’t compromise on flavor. The pressure cooker ensures the chicken stays juicy and tender, while the sauce thickens beautifully for a rich, satisfying meal. Ideal for a keto lunch, this dish is packed with protein and healthy fats while being free of carbs.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 1 cup chicken broth (low sodium)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil
• 2 tbsp cream cheese (optional for extra creaminess)

Instructions:

1. Turn the pressure cooker on to sauté mode and heat olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning. Brown the chicken breasts for 2-3 minutes on each side.
2. Add minced garlic to the pot and sauté for 1 minute until fragrant.
3. Pour in the chicken broth, then close the lid of the pressure cooker. Set the pressure cooker to cook on high for 10 minutes.
4. After cooking, allow the pressure to naturally release for 5 minutes before manually releasing any remaining pressure.
5. Remove the chicken from the pot, shred it using two forks, and set aside.
6. Add the heavy cream, butter, and Parmesan cheese to the remaining liquid in the pot. Stir until the sauce thickens and becomes smooth. For an extra creamy texture, add the cream cheese and stir until melted.
7. Return the shredded chicken to the pot and mix well. Taste and adjust seasoning as needed.

This Keto Chicken Alfredo is a rich and creamy comfort food that fits seamlessly into a low-carb diet. It’s quick to make in the pressure cooker, and the combination of tender chicken and cheesy Alfredo sauce ensures a satisfying meal that keeps you full without the carbs. Ideal for busy keto eaters, this dish will become a regular in your lunch rotation.

Pressure Cooker Beef and Broccoli

This Keto Beef and Broccoli dish is a flavorful, Asian-inspired recipe that’s perfect for anyone following a low-carb or keto lifestyle. With tender beef, crisp broccoli, and a savory sauce, it’s a delicious and satisfying lunch option. The pressure cooker allows the beef to become perfectly tender while preserving the crispness of the broccoli.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 head of broccoli, cut into florets
• 1/4 cup soy sauce (or coconut aminos for paleo/keto)
• 1 tbsp sesame oil
• 1 tbsp garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup beef broth (low sodium)
• 1 tbsp vinegar (rice vinegar or apple cider vinegar)
• 1 tsp xanthan gum (optional, for thicker sauce)
• Salt and pepper, to taste

Instructions:

1. Set the pressure cooker to sauté mode. Add sesame oil and allow it to heat. Season the beef with salt and pepper, then add it to the pot. Sauté for 2-3 minutes, until browned.
2. Add garlic and ginger to the pot, stirring for another 1 minute until fragrant.
3. Pour in the soy sauce, vinegar, and beef broth, scraping any browned bits from the bottom of the pot to enhance the flavor.
4. Close the lid of the pressure cooker and set it to cook on high for 8 minutes.
5. After cooking, manually release the pressure and open the lid.
6. Add the broccoli florets to the pot and stir them into the beef mixture.
7. If you prefer a thicker sauce, sprinkle the xanthan gum over the mixture and stir well. Allow the sauce to thicken for another 2-3 minutes.
8. Serve immediately, garnished with sesame seeds or sliced green onions if desired.

This Keto Beef and Broccoli recipe is a savory, satisfying lunch that hits all the right notes without the carbs. The pressure cooker makes cooking the beef quick and easy, and the broccoli retains its texture and nutrients. The rich, umami-packed sauce is perfect for pairing with the tender beef, and it’s sure to keep you full for hours. Perfect for meal prepping, this dish can be made in under 30 minutes.

Pressure Cooker Shrimp Zucchini Primavera

This low-carb Shrimp Zucchini Primavera is a light yet hearty dish that’s perfect for a keto lunch. Packed with fresh vegetables, succulent shrimp, and a rich garlic-butter sauce, this recipe is full of flavor but free of excess carbs. The pressure cooker helps to infuse all the flavors together in no time, making this a quick and delicious option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchini, spiralized or cut into thin strips
• 1/2 cup chicken broth (low sodium)
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode. Heat the olive oil and butter. Add garlic and sauté until fragrant, about 1 minute.
2. Add the shrimp to the pot, seasoning with salt and pepper. Cook for 2-3 minutes until they turn pink, then remove them from the pot and set aside.
3. Pour the chicken broth into the pot, scraping up any browned bits from the bottom.
4. Add the zucchini strips to the pressure cooker. Close the lid and set the cooker to cook on high for 2 minutes.
5. Quick-release the pressure and open the lid. Add the cooked shrimp back into the pot, along with the heavy cream, Parmesan cheese, and lemon zest. Stir until the sauce is smooth and creamy.
6. Garnish with chopped parsley and serve immediately.

This Shrimp Zucchini Primavera is a light, flavorful keto lunch that’s quick to prepare thanks to the pressure cooker. The shrimp add protein, while the zucchini provides a low-carb alternative to traditional pasta. With the creamy, garlic-infused sauce and the Parmesan cheese, this dish delivers rich, satisfying flavors that fit perfectly into a ketogenic diet. This recipe is a great option for those looking for a refreshing yet filling low-carb meal.

Keto Pulled Pork with Cabbage Slaw

This Keto Pulled Pork with Cabbage Slaw is a delicious, low-carb lunch that’s packed with flavor. The pressure cooker tenderizes the pork shoulder, making it melt-in-your-mouth delicious, while the cabbage slaw adds a crunchy, refreshing element. This dish is ideal for keto enthusiasts, offering plenty of protein and healthy fats without any excess carbs.

Ingredients:

• 2 lbs pork shoulder (boneless)
• 1 tbsp olive oil
• 1 cup chicken broth (low sodium)
• 1/4 cup apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1/2 medium head of cabbage, shredded
• 1/4 cup mayonnaise (sugar-free)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar (for slaw)
• 1 tsp erythritol or your preferred keto sweetener
• 1/4 tsp celery seed (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Season the pork shoulder with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Brown the pork on all sides for 4-5 minutes.
2. Add the chicken broth and apple cider vinegar to the pot, scraping up any browned bits from the bottom.
3. Close the lid and set the pressure cooker to cook on high for 45 minutes.
4. Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure.
5. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir it in with the sauce. Adjust seasoning as needed.
6. For the slaw, combine the shredded cabbage, mayonnaise, Dijon mustard, apple cider vinegar, erythritol, and celery seed in a bowl. Toss to combine.
7. Serve the pulled pork topped with cabbage slaw and garnish with fresh parsley.

This Keto Pulled Pork with Cabbage Slaw is a perfect balance of smoky, savory pork and crunchy, tangy slaw. The pressure cooker ensures the pork is tender and flavorful, while the slaw adds a refreshing, creamy contrast. It’s a fantastic low-carb meal that’s both filling and easy to prepare, making it ideal for a busy lunch or meal prep.

Pressure Cooker Salmon with Asparagus

This Pressure Cooker Salmon with Asparagus is a quick and healthy keto lunch option, offering a perfect combination of tender salmon and crisp asparagus. The pressure cooker ensures the salmon is perfectly cooked, juicy, and flaky, while the asparagus retains its vibrant green color and crunch. This meal is packed with healthy fats, making it a great addition to a keto diet.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 1 cup chicken broth (low sodium)
• 1 tbsp olive oil
• 1 lemon, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh dill (or 1 tsp dried dill)
• Salt and pepper, to taste

Instructions:

1. Pour the chicken broth into the bottom of the pressure cooker.
2. Place a trivet or steaming rack in the pot. Lay the salmon fillets on the rack, season them with salt, pepper, and minced garlic, and drizzle with olive oil.
3. Arrange the asparagus around the salmon, placing lemon slices on top of the fish.
4. Close the lid and set the pressure cooker to cook on high for 3-4 minutes (depending on the thickness of the fillets).
5. Once the cooking time is up, perform a quick-release of the pressure.
6. Remove the salmon and asparagus from the pot. Garnish with fresh dill and additional lemon slices before serving.

This Pressure Cooker Salmon with Asparagus is a light and nutritious keto lunch that’s both quick and easy to prepare. The salmon stays tender and flavorful, while the asparagus adds a satisfying crunch. Rich in omega-3 fatty acids and low in carbs, this dish is an excellent choice for anyone following a ketogenic diet, delivering a balanced, healthy meal in just minutes.

Keto Beef Stroganoff

Keto Beef Stroganoff is a comforting, creamy dish that’s perfect for lunch, offering a low-carb twist on the classic version. The pressure cooker tenderizes the beef, while the creamy sauce made with heavy cream and sour cream is rich and satisfying. This dish is ideal for anyone on a keto diet who loves rich, hearty meals without the carbs.

Ingredients:

• 1 lb beef stew meat or sirloin, cut into bite-sized cubes
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth (low sodium)
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce (optional for extra depth)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Brown the beef cubes in batches, ensuring they are evenly seared on all sides. Remove and set aside.
2. Add the onion and garlic to the pot, sautéing until softened, about 2 minutes.
3. Add the beef broth, Dijon mustard, Worcestershire sauce, salt, and pepper to the pot, scraping up any browned bits from the bottom.
4. Return the beef to the pot, close the lid, and set the pressure cooker to cook on high for 20 minutes.
5. After cooking, allow the pressure to naturally release for 10 minutes before manually releasing the remaining pressure.
6. Stir in the heavy cream and sour cream until the sauce is smooth and creamy. Adjust seasoning as needed.
7. Serve the beef stroganoff hot, garnished with fresh parsley.

Keto Beef Stroganoff is a luxurious, creamy dish that’s perfect for lunch when you need something satisfying. The pressure cooker makes the beef tender and flavorful, while the creamy sauce is rich and velvety. This keto-friendly version of a classic comfort food provides all the indulgence of the original without the carbs, making it a great option for those following a low-carb or ketogenic lifestyle.

Keto Turkey Meatballs with Zucchini Noodles

These Keto Turkey Meatballs with Zucchini Noodles offer a perfect combination of lean protein and fresh, low-carb vegetables. The turkey meatballs are seasoned with herbs and spices, making them juicy and flavorful. Served with zucchini noodles, this dish is an ideal keto lunch that’s light yet filling, full of flavor, and low on carbs.

Ingredients:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 cup marinara sauce (sugar-free)
• 2 medium zucchinis, spiralized into noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, mix together ground turkey, almond flour, egg, garlic, oregano, basil, salt, and pepper until fully combined. Roll the mixture into small meatballs (about 12-15).
2. Set the pressure cooker to sauté mode and heat olive oil. Brown the meatballs in batches, about 2-3 minutes per side. Remove the meatballs and set aside.
3. Pour the marinara sauce into the pot, scraping up any browned bits from the bottom. Add the meatballs back into the pot, ensuring they are covered with sauce.
4. Close the lid and set the pressure cooker to cook on high for 5 minutes.
5. Once cooking is complete, perform a quick-release of the pressure and remove the meatballs.
6. In a separate pan, sauté the zucchini noodles in a little olive oil for 2-3 minutes, just until tender.
7. Serve the turkey meatballs over the zucchini noodles and garnish with fresh parsley.

These Keto Turkey Meatballs with Zucchini Noodles are a light yet hearty lunch option, full of flavor and healthy ingredients. The pressure cooker makes the meatballs incredibly juicy, while the zucchini noodles add a satisfying texture without the carbs. With a rich marinara sauce and fresh herbs, this dish is perfect for anyone looking to stick to a keto lifestyle while enjoying a comforting, filling meal.

Pressure Cooker Chicken and Cauliflower Rice Stir-Fry

This Keto Chicken and Cauliflower Rice Stir-Fry is a quick and easy low-carb lunch that’s full of flavor and nutrition. The chicken is tender and juicy, and the cauliflower rice soaks up all the savory stir-fry sauce. The pressure cooker makes cooking this meal a breeze while keeping it low-carb, packed with protein, and full of healthy fats.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 onion, diced
• 1 cup bell peppers, diced
• 1 cup cauliflower rice (fresh or frozen)
• 1/4 cup coconut aminos (or low-sodium soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp ginger, minced
• 1 tbsp sesame seeds (for garnish)
• Salt and pepper, to taste
• Green onions, sliced (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the diced chicken and season with salt and pepper. Sauté until browned, about 5-6 minutes.
2. Add garlic, onion, bell peppers, and ginger to the pot. Stir-fry for another 2-3 minutes until softened.
3. Add the coconut aminos, sesame oil, rice vinegar, and cauliflower rice to the pot. Stir to combine and make sure the cauliflower rice is evenly mixed with the sauce.
4. Close the lid and set the pressure cooker to cook on high for 3 minutes.
5. After cooking, perform a quick release of the pressure. Stir well, taste, and adjust seasoning as needed.
6. Serve the stir-fry in bowls, garnished with sesame seeds and sliced green onions.

This Keto Chicken and Cauliflower Rice Stir-Fry is a quick, flavorful meal that’s perfect for anyone on a low-carb or ketogenic diet. The chicken is tender and juicy, while the cauliflower rice provides a light but hearty base for the stir-fry. The savory sauce and crunchy veggies make it a satisfying and delicious lunch, perfect for meal prepping or busy days.

Keto Pork Carnitas Tacos (Lettuce Wraps)

Keto Pork Carnitas Tacos (Lettuce Wraps) are a low-carb take on a traditional Mexican favorite. The pressure cooker makes the pork shoulder tender and juicy, and the tacos are served in refreshing lettuce wraps, making this a keto-friendly, flavorful lunch. This dish is perfect for anyone looking for a satisfying, savory meal without the carbs.

Ingredients:

• 2 lbs pork shoulder (boneless)
• 1 tbsp olive oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 tbsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/4 tsp ground cloves
• 1/4 cup lime juice
• 1/2 cup chicken broth (low sodium)
• Salt and pepper, to taste
• 12 large lettuce leaves (for wraps)
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional)
• Salsa (optional)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Season the pork shoulder with salt, pepper, cumin, chili powder, paprika, oregano, and ground cloves. Brown the pork on all sides, about 4-5 minutes per side.
2. Add the onion, garlic, lime juice, and chicken broth to the pot. Close the lid and set the pressure cooker to cook on high for 45 minutes.
3. Once the cooking is complete, allow the pressure to naturally release for 10 minutes, then manually release the remaining pressure.
4. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix with the juices.
   These Keto Pork Carnitas Tacos in Lettuce Wraps are a flavorful, satisfying, and low-carb lunch that’s perfect for taco lovers on a ketogenic diet. The pressure cooker makes the pork incredibly tender, and the lettuce wraps provide a refreshing, crunchy alternative to tortillas. Packed with flavor and healthy fats, these tacos are a great way to enjoy a Mexican-inspired meal without the carbs.

Keto Chicken Curry

This Keto Chicken Curry is a rich and aromatic dish that combines tender chicken with a flavorful, creamy curry sauce. The pressure cooker ensures the chicken cooks quickly while absorbing all the spices and flavors. With coconut milk as the base, it’s a dairy-free, keto-friendly recipe that’s perfect for a filling lunch while sticking to low-carb eating.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp cinnamon
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup chicken broth (low sodium)
• 1 tbsp tomato paste
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the diced chicken thighs, season with salt and pepper, and brown them for 4-5 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger, sautéing for 2-3 minutes until fragrant and softened.
3. Stir in the curry powder, turmeric, cumin, and cinnamon, cooking for another minute to toast the spices.
4. Add the tomato paste, coconut milk, and chicken broth, mixing well. Return the chicken to the pot.
5. Close the lid and set the pressure cooker to cook on high for 8 minutes.
6. Once the cooking is complete, perform a quick release of the pressure. Stir the curry and adjust seasoning if necessary.
7. Serve the curry garnished with fresh cilantro.

This Keto Chicken Curry is a deliciously creamy, savory lunch that’s perfect for anyone following a low-carb lifestyle. The pressure cooker ensures the chicken is tender and flavorful, while the coconut milk provides a rich, velvety sauce that’s both satisfying and keto-friendly. It’s a fantastic option for a quick, flavorful lunch that can be paired with cauliflower rice or enjoyed on its own.

Keto Sausage and Peppers

This Keto Sausage and Peppers recipe is a hearty and savory dish that’s perfect for a satisfying lunch. The pressure cooker allows the sausage to cook to perfection, while the peppers and onions absorb all the rich flavors of the sausage. It’s a simple, low-carb dish that’s packed with protein and healthy fats, making it a great option for anyone following a ketogenic diet.

Ingredients:

• 4 Italian sausage links (mild or spicy)
• 1 tbsp olive oil
• 1 medium onion, sliced
• 2 bell peppers (red and green), sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth (low sodium)
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the sausage links and brown them on all sides, about 5-6 minutes. Remove the sausages and set aside.
2. Add the onion, bell peppers, and garlic to the pot, sautéing for 3-4 minutes until the vegetables begin to soften.
3. Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Season with Italian seasoning, salt, and pepper.
4. Return the sausages to the pot, nestling them among the vegetables.
5. Close the lid and set the pressure cooker to cook on high for 10 minutes.
6. Once the cooking is complete, perform a quick release of the pressure. Slice the sausages and serve them with the peppers and onions.
7. Garnish with fresh basil before serving.

Keto Sausage and Peppers is a flavorful, low-carb lunch that’s quick and easy to make in the pressure cooker. The savory sausage, combined with the sweet bell peppers and onions, creates a deliciously satisfying dish that’s perfect for meal prep. Whether enjoyed on its own or paired with a side of cauliflower rice, this recipe delivers all the comfort and flavor without the carbs.

Keto Beef and Cabbage Stew

This Keto Beef and Cabbage Stew is a hearty, warming dish that’s perfect for lunch on chilly days. The pressure cooker makes the beef tender and the vegetables flavorful while keeping the stew low in carbs. The cabbage adds a great texture and takes on the rich broth, making this stew both filling and satisfying.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 medium head of cabbage, chopped
• 2 cups beef broth (low sodium)
• 1 tbsp tomato paste
• 1 tsp thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the beef stew meat, season with salt and pepper, and brown on all sides for about 5-6 minutes.
2. Add the onion and garlic to the pot, sautéing until softened, about 3 minutes.
3. Stir in the tomato paste, thyme, paprika, and beef broth. Scrape any browned bits from the bottom of the pot.
4. Close the lid and set the pressure cooker to cook on high for 25 minutes.
5. After the cooking time is up, perform a quick release of the pressure.
6. Add the chopped cabbage to the pot, stir it into the stew, and set the pressure cooker to cook on high for an additional 3-4 minutes.
7. Once done, perform a quick release, stir the stew, and adjust seasoning if needed.
8. Serve the stew hot, garnished with fresh parsley.

his Keto Beef and Cabbage Stew is a filling, nutritious lunch that’s both flavorful and low-carb. The pressure cooker ensures the beef becomes tender while the cabbage soaks up all the savory broth. It’s an ideal meal for those on a ketogenic diet, offering a comforting dish full of protein and fiber, while keeping carbs to a minimum. Perfect for cold weather or meal prepping!

keto Chicken Alfredo

Keto Chicken Alfredo is a creamy, comforting dish made with tender chicken breasts and a rich, low-carb Alfredo sauce. The pressure cooker ensures the chicken stays moist and flavorful, while the sauce, made with heavy cream and parmesan, is decadently creamy. Served over zucchini noodles, this dish is the perfect keto-friendly lunch, indulgent yet low in carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups heavy cream
• 1 cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp cream cheese (optional, for extra creaminess)
• 2 medium zucchinis, spiralized into noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Season the chicken breasts with salt and pepper, then sear on both sides for about 3-4 minutes until golden brown. Remove the chicken from the pot and set aside.
2. Add the garlic and butter to the pot, sautéing for 1-2 minutes until fragrant.
3. Pour in the heavy cream, cream cheese (if using), and half of the parmesan cheese. Stir until smooth and bring the sauce to a simmer.
4. Return the chicken breasts to the pot and close the lid. Set the pressure cooker to cook on high for 8 minutes.
5. Once the cooking is complete, perform a quick release of the pressure. Remove the chicken and slice it into strips.
6. Spiralize the zucchini into noodles and sauté them in a pan with olive oil for 2-3 minutes until tender.
7. Serve the sliced chicken over the zucchini noodles, topped with the creamy Alfredo sauce and remaining parmesan cheese.
   Keto Chicken Alfredo is a rich and satisfying meal that’s perfect for those following a low-carb or ketogenic diet. The pressure cooker ensures the chicken is juicy and tender, while the Alfredo sauce is creamy and full of flavor. With zucchini noodles in place of traditional pasta, this dish provides all the indulgence of a classic Alfredo without the carbs. A delicious and filling keto lunch that feels like comfort food!

Keto Beef and Broccoli Stir-Fry

Keto Beef and Broccoli Stir-Fry is a quick, flavorful lunch that combines tender beef with crisp broccoli in a savory stir-fry sauce. The pressure cooker makes the beef tender while the broccoli retains its vibrant color and crunch. This low-carb, high-protein dish is perfect for a filling lunch without the carbs, making it a great option for anyone on a keto diet.

Ingredients:

• 1 lb flank steak or sirloin, sliced thinly against the grain
• 2 tbsp olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 1/4 cup soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp erythritol or preferred keto sweetener (optional)
• 1 tsp ginger, minced
• Salt and pepper, to taste
• Sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the sliced beef and cook until browned on all sides, about 4-5 minutes. Remove the beef and set it aside.
2. Add the onion, garlic, and ginger to the pot, sautéing for 2-3 minutes until softened.
3. Pour in the soy sauce, sesame oil, rice vinegar, and erythritol (if using), stirring to combine. Return the beef to the pot.
4. Add the broccoli florets and toss everything together.
5. Close the lid and set the pressure cooker to cook on high for 3 minutes.
6. Once the cooking time is up, perform a quick release of the pressure.
7. Serve the stir-fry garnished with sesame seeds and sliced green onions.

Keto Beef and Broccoli Stir-Fry is a quick and satisfying low-carb lunch that’s full of flavor and packed with protein. The pressure cooker helps to make the beef tender while preserving the crunch of the broccoli. The savory stir-fry sauce with sesame oil and soy sauce ties everything together, making this dish a delicious and easy option for anyone following a keto lifestyle. Ideal for meal prep or a quick weeknight lunch.

Keto Shrimp Scampi

Keto Shrimp Scampi is a light, flavorful dish that combines succulent shrimp with a rich garlic butter sauce. The pressure cooker ensures the shrimp cook perfectly and absorb the bold flavors of the garlic, lemon, and butter. Served over zucchini noodles, this is a fresh and satisfying keto-friendly lunch that’s quick and easy to prepare.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional, can substitute with chicken broth)
• 1/2 cup chicken broth (low sodium)
• 1/4 cup fresh lemon juice
• 1/4 cup butter
• 2 medium zucchinis, spiralized into noodles
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Set the pressure cooker to sauté mode and heat olive oil. Add the shrimp and cook for 2-3 minutes, just until they begin to turn pink. Remove the shrimp and set them aside.
2. Add the garlic to the pot and sauté for 1 minute until fragrant.
3. Pour in the wine (or chicken broth) and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the lemon juice, butter, and red pepper flakes (if using).
4. Return the shrimp to the pot and cook for 1-2 more minutes until fully cooked through.
5. In a separate pan, sauté the zucchini noodles for 2-3 minutes until tender.
6. Serve the shrimp scampi over the zucchini noodles and garnish with fresh parsley.

Keto Shrimp Scampi is a light, flavorful dish that’s perfect for a keto lunch. The pressure cooker makes the shrimp tender and flavorful, while the garlic butter sauce adds a rich depth of flavor. Paired with zucchini noodles, this meal is not only low-carb but also refreshing and filling. It’s a quick and easy dish that’s perfect for busy lunch hours or meal prep.

Note: More recipes are coming soon!