30+ Quick and Easy Saturday Keto Instant Pot Recipes for Every Palate

Saturdays are perfect for relaxing, recharging, and enjoying delicious meals with family and friends.

But if you’re following a keto lifestyle, finding recipes that are quick, easy, and low-carb can sometimes feel like a challenge.

Thankfully, the Instant Pot is here to save the day!

This magical kitchen appliance is a lifesaver for anyone looking to whip up flavorful dishes with minimal effort, and it’s especially perfect for creating keto-friendly meals.

In this blog post, we’re diving into 30+ Saturday Keto Instant Pot Recipes that are perfect for your weekend cooking.

From comforting soups to creamy casseroles, zesty chicken dishes, and savory beef creations, these recipes are designed to save you time and keep you on track with your keto goals.

Whether you’re planning a cozy dinner, prepping for the week ahead, or hosting a gathering, these recipes are sure to delight your taste buds while keeping it low-carb.

So, grab your Instant Pot, get ready to unleash your inner chef, and let’s dive into these mouthwatering keto recipes perfect for a Saturday treat!

30+ Quick and Easy Saturday Keto Instant Pot Recipes for Every Palate

Whether you’re cooking for yourself, your family, or hosting a weekend get-together, these 30+ Saturday Keto Instant Pot Recipes are your ultimate solution for fast, delicious, and healthy meals.

The Instant Pot takes the stress out of meal preparation, allowing you to focus on enjoying your weekend without compromising your keto lifestyle.

From creamy chicken Alfredo to hearty beef soups, tangy pulled pork, and savory casseroles, there’s something for everyone on this list.

These recipes are packed with flavor, low in carbs, and high in satisfaction, making them perfect for your Saturday cooking adventures.

Plus, with the convenience of the Instant Pot, you’ll spend less time in the kitchen and more time doing what you love.

So, next time you’re planning your weekend meals, turn to this list for inspiration.

Your taste buds and your keto goals will thank you! Happy cooking and bon appétit!

Instant Pot Beef Stew

This hearty and flavorful keto beef stew is perfect for a Saturday dinner. The Instant Pot makes it quick and easy, tenderizing the beef and infusing the vegetables with rich flavors. Low in carbs but high in nutrients, it’s a satisfying meal for anyone following a ketogenic lifestyle.

Ingredients:

• 2 pounds beef stew meat, cut into cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups beef broth (preferably low-sodium)
• 1 cup cauliflower florets
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add olive oil, and once hot, sear the beef stew meat until browned on all sides. Remove the beef and set it aside.
2. In the same pot, sauté the onions and garlic until softened.
3. Add the beef back to the pot along with the beef broth, cauliflower florets, celery, zucchini, tomato paste, thyme, rosemary, salt, and pepper.
4. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 35 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 10 minutes before quick-releasing the remaining pressure.
6. Stir the stew and serve hot. Adjust seasoning as necessary.

This keto Instant Pot beef stew is an ideal meal for anyone looking to enjoy a rich, comforting dish without the carbs. The Instant Pot’s pressure cooking method ensures that the beef is tender and the flavors meld beautifully. The cauliflower acts as a low-carb substitute for potatoes, making this stew a satisfying and filling option for your Saturday dinner.

Keto Instant Pot Chicken Alfredo

Keto Instant Pot Chicken Alfredo is a creamy, indulgent dish that’s perfect for a cozy Saturday night. With chicken breasts, heavy cream, and parmesan cheese, it delivers all the richness of traditional alfredo without the carbs. It’s quick to make and full of flavor, making it an ideal choice for a ketogenic dinner.

Ingredients:

• 2 pounds chicken breast, boneless and skinless
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add olive oil and heat. Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper, then sear the chicken for about 2-3 minutes on each side.
2. Add the chicken broth and heavy cream, scraping the bottom of the pot to release any browned bits.
3. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 10 minutes.
4. After the cooking time is complete, perform a quick release. Remove the chicken from the pot and shred it using two forks.
5. Stir the parmesan and mozzarella cheese into the sauce, allowing it to melt into a creamy texture.
6. Return the shredded chicken to the pot, mix well, and garnish with fresh parsley before serving.

This creamy Keto Instant Pot Chicken Alfredo will satisfy your craving for something rich and comforting. The tender chicken and luscious sauce are a perfect combination, with the heavy cream and cheese creating a velvety texture. This dish is quick to prepare, making it an easy and delicious option for a low-carb, keto-friendly Saturday meal.

Keto Instant Pot Pork Carnitas

Keto Instant Pot Pork Carnitas brings the flavors of Mexico right to your dinner table with minimal effort. The pork is slow-cooked in the Instant Pot until it’s fork-tender and easily shredded, making it ideal for tacos, bowls, or salads. With a zesty, smoky flavor and no added sugar, it’s perfect for a Saturday gathering or meal prep.

Ingredients:

• 3 pounds pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 garlic cloves, smashed
• 1/2 cup chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• 1 orange, cut in half

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Heat the olive oil, then brown the pork chunks on all sides.
2. Add the onion, garlic, chicken broth, cumin, chili powder, paprika, oregano, salt, pepper, lime juice, and orange halves (squeeze the juice into the pot before adding the rinds).
3. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 60 minutes.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
5. Remove the pork from the pot and shred it with two forks.
6. Optional: For crispy carnitas, heat the shredded pork in a skillet with a little oil for 3-4 minutes until the edges get crispy.
7. Serve as desired, in keto-friendly tortillas or on top of a salad.

Keto Instant Pot Pork Carnitas are a flavorful, versatile dish that can be used in numerous ways. The combination of spices creates a smoky, tangy flavor that pairs perfectly with the tender pork. Whether you use it for tacos, salads, or bowls, this easy-to-make meal is ideal for a keto-friendly Saturday meal that your whole family will love. Plus, the leftovers are perfect for meal prepping for the week ahead.

Keto Instant Pot Spaghetti Squash with Meatballs

This Keto Instant Pot Spaghetti Squash with Meatballs is a low-carb, family-friendly dish that offers all the comfort of traditional spaghetti without the carbs. The Instant Pot cooks the squash quickly while the homemade meatballs provide a savory protein punch. A rich, sugar-free marinara sauce ties everything together, making it an ideal Saturday dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 pound ground beef (or a mix of beef and pork)
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 jar sugar-free marinara sauce
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. Cut the spaghetti squash in half lengthwise, remove the seeds, and brush with olive oil. Place it cut-side up in the Instant Pot.
2. Add 1 cup of water to the Instant Pot and set the spaghetti squash on the trivet. Close the lid, seal the valve, and set to “Manual” for 7 minutes.
3. While the squash cooks, make the meatballs by combining ground beef, parmesan, egg, garlic powder, oregano, basil, salt, and pepper. Roll the mixture into 1-inch meatballs.
4. After the squash cooks, remove it from the pot and set it aside. Add the meatballs to the Instant Pot and pour in the marinara sauce. Close the lid, seal the valve, and set to “Manual” for 8 minutes.
5. Once the meatballs are cooked, remove them from the Instant Pot. Use a fork to scrape the strands from the spaghetti squash into a bowl.
6. Serve the meatballs over the spaghetti squash, topped with marinara sauce and fresh basil.

This keto Instant Pot spaghetti squash with meatballs brings together the best of both worlds: a traditional Italian comfort food and a low-carb twist. The spaghetti squash mimics the texture of pasta perfectly, while the juicy, flavorful meatballs provide a filling and satisfying meal. The simplicity of the Instant Pot makes it a great choice for a hassle-free Saturday dinner, and the dish is easily adaptable for different dietary preferences.

Keto Instant Pot Chili

A rich and hearty keto chili made effortlessly in the Instant Pot, this dish is packed with flavor and can be customized to your liking. With ground beef, bacon, and a blend of spices, it’s a perfect keto comfort food that will keep you full and satisfied. It’s an easy recipe for a Saturday gathering or a meal prep staple for the week.

Ingredients:

• 1 pound ground beef
• 4 slices bacon, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 1 cup beef broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/2 cup chopped bell pepper (optional)
• 1/2 cup sliced mushrooms (optional)

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add the chopped bacon and cook until crispy. Remove the bacon and set it aside, leaving a little bacon grease in the pot.
2. Add the ground beef to the pot and cook until browned. Remove excess fat if needed.
3. Add the onions, garlic, bell peppers, and mushrooms, sautéing for a few minutes until the onions are soft.
4. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper.
5. Pour in the diced tomatoes, beef broth, and the cooked bacon. Stir well and scrape the bottom of the pot to release any browned bits.
6. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 20 minutes.
7. After the cooking time is complete, allow the pressure to release naturally for 5 minutes before quick-releasing the remaining pressure.
8. Stir the chili, taste, and adjust seasoning if needed before serving.

Keto Instant Pot Chili is the ultimate comfort food that requires minimal effort but delivers big on flavor. The combination of beef, bacon, and spices creates a deep, rich taste, while the Instant Pot ensures that the chili is cooked to perfection in no time. It’s a versatile dish, perfect for customizing with your favorite vegetables or toppings like shredded cheese or avocado. This is an ideal keto meal for a Saturday gathering or for enjoying throughout the week.

Keto Instant Pot Eggplant Parmesan

Keto Instant Pot Eggplant Parmesan offers a low-carb twist on the classic Italian dish. The eggplant is cooked perfectly in the Instant Pot, and layers of marinara sauce and cheese create a rich, satisfying meal without the carbs from breadcrumbs. This dish is ideal for anyone craving comfort food while sticking to a keto diet.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• 1 jar sugar-free marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Set the Instant Pot to “Sauté” and heat the olive oil. Season the eggplant slices with salt, pepper, and garlic powder.
2. Sauté the eggplant slices in batches for about 2-3 minutes on each side until they are lightly browned. Set aside.
3. Add a small amount of marinara sauce to the bottom of the Instant Pot to prevent sticking. Layer half of the eggplant slices on the bottom of the pot.
4. Top with 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Repeat the layers until all the eggplant, cheese, and sauce are used.
5. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 5 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick-release the remaining pressure.
7. Garnish with fresh basil and serve.

Keto Instant Pot Eggplant Parmesan is a delicious and satisfying dish that is perfect for those following a low-carb lifestyle. The eggplant is tender, and the layers of melted cheese and marinara create a classic Italian comfort food experience. This dish is quick and easy to make, making it an excellent choice for a Saturday dinner when you want something comforting but keto-friendly. Plus, it can be served as a main or side dish, depending on your meal needs.

Keto Instant Pot Shrimp Scampi

Keto Instant Pot Shrimp Scampi is a quick and flavorful seafood dish that combines succulent shrimp, garlic, butter, and lemon to create a rich and savory meal. The Instant Pot ensures that the shrimp is perfectly cooked in minutes, making it a great low-carb option for a Saturday dinner or a special occasion.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth for a non-alcoholic option)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Melt the butter and sauté the garlic until fragrant, about 1-2 minutes.
2. Add the shrimp to the pot and cook for about 2-3 minutes until they begin to turn pink.
3. Pour in the white wine (or chicken broth), lemon juice, and red pepper flakes. Stir to combine, scraping the bottom of the pot to release any browned bits.
4. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 1 minute.
5. After cooking, perform a quick release. Stir in the lemon zest and chopped parsley. Adjust salt and pepper to taste.
6. Serve the shrimp scampi over cauliflower rice or zucchini noodles for a keto-friendly meal.

Keto Instant Pot Shrimp Scampi is an elegant and satisfying dish that comes together in a matter of minutes. The shrimp stays tender and juicy, while the buttery, garlicky sauce adds richness and depth of flavor. This dish is perfect for a low-carb Saturday meal or when you want to impress guests with minimal effort. The versatility of this dish allows it to be served over a variety of keto-friendly bases, making it a delightful option for any occasion.

Keto Instant Pot Chicken and Broccoli Casserole

Keto Instant Pot Chicken and Broccoli Casserole is a comforting, one-pot meal that combines tender chicken, creamy cheese, and nutrient-rich broccoli. It’s a low-carb, high-protein meal that’s ideal for a busy Saturday, offering both ease of preparation and a satisfying flavor. The Instant Pot helps lock in all the flavors while keeping the chicken moist and the broccoli perfectly cooked.

Ingredients:

• 2 pounds chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Heat the olive oil and sear the chicken breasts on both sides until golden brown. Remove the chicken and set it aside.
2. Add the broccoli florets to the Instant Pot and sauté for 2 minutes, then pour in the heavy cream.
3. Place the chicken breasts on top of the broccoli and sprinkle with garlic powder, onion powder, salt, and pepper.
4. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 10 minutes.
5. Once the cooking time is complete, quick-release the pressure and remove the chicken breasts. Shred the chicken using two forks.
6. Stir the shredded chicken back into the creamy mixture, then sprinkle in the cheddar and parmesan cheese. Stir until the cheese is melted and the casserole is creamy.
7. Serve hot and enjoy!

This Keto Instant Pot Chicken and Broccoli Casserole is a wonderful, creamy comfort food that’s perfect for a low-carb Saturday dinner. The combination of tender chicken, fresh broccoli, and melty cheese makes it a satisfying meal that will keep you full without the carbs. It’s an easy one-pot dish, making cleanup a breeze, and it’s full of flavor, offering a great way to enjoy a keto-friendly casserole without any guilt.

Keto Instant Pot Beef and Cabbage Stir-Fry

Keto Instant Pot Beef and Cabbage Stir-Fry is a flavorful, low-carb dish that combines tender beef with crunchy cabbage and a savory sauce. The Instant Pot ensures the beef is cooked to perfection, while the cabbage stays slightly crisp. This quick stir-fry is perfect for a healthy, keto-friendly Saturday meal that’s both satisfying and easy to make.

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon olive oil
• 1 small head of cabbage, shredded
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons soy sauce (or coconut aminos for a soy-free option)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger powder
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add the olive oil and brown the flank steak slices in batches. Remove the steak and set it aside.
2. In the same pot, add the onion and garlic, sautéing for about 2 minutes until softened.
3. Add the shredded cabbage, soy sauce, rice vinegar, sesame oil, ginger powder, and red pepper flakes. Stir to combine.
4. Place the browned beef back into the pot, season with salt and pepper, and stir everything together.
5. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 5 minutes.
6. Once the cooking time is complete, quick-release the pressure and stir the mixture.
7. Serve the stir-fry hot, garnished with sesame seeds.

Keto Instant Pot Beef and Cabbage Stir-Fry is a quick, flavorful meal that perfectly balances savory beef with the crunch of cabbage. The Instant Pot makes it easy to cook the beef to tender perfection while keeping the cabbage crisp, and the sesame oil and soy sauce create a deliciously savory, slightly tangy sauce. This dish is ideal for a busy Saturday dinner, and it’s a great low-carb, keto-friendly option that doesn’t sacrifice flavor or satisfaction.

Keto Instant Pot Lemon Garlic Chicken Thighs

Keto Instant Pot Lemon Garlic Chicken Thighs are a zesty, flavorful dish perfect for a low-carb Saturday dinner. With the Instant Pot, you can easily create tender, juicy chicken thighs infused with lemon and garlic, making it a savory meal that is both simple and satisfying. Pair it with a side of roasted vegetables or cauliflower rice for a complete keto-friendly feast.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 cup chicken broth
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Heat the olive oil, then season the chicken thighs with paprika, salt, and pepper. Sear the chicken thighs skin-side down until golden and crispy, about 5 minutes. Flip the chicken and sear the other side for an additional 2 minutes.
2. Remove the chicken thighs and set them aside. Add the garlic to the Instant Pot and sauté for 1 minute, being careful not to burn it.
3. Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pot.
4. Return the chicken thighs to the pot, skin-side up, and sprinkle with thyme.
5. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 10 minutes.
6. After cooking, allow for a 5-minute natural release before quick-releasing the remaining pressure.
7. Garnish with fresh parsley and serve hot.

Keto Instant Pot Lemon Garlic Chicken Thighs are bursting with fresh, bright flavors, thanks to the tangy lemon and aromatic garlic. The Instant Pot ensures that the chicken is perfectly cooked and the skin remains crispy while the meat stays juicy and tender. This dish is quick to make and packed with flavor, making it a great choice for a keto-friendly Saturday meal. Plus, it’s versatile enough to pair with your favorite low-carb sides for a complete dinner.

Keto Instant Pot Pulled Pork

Keto Instant Pot Pulled Pork is a simple, flavorful dish that comes together in no time thanks to the Instant Pot. The pork is cooked until it’s tender and easily shredded, and the combination of spices creates a smoky, slightly sweet flavor that works perfectly in a variety of dishes. Whether served on its own, in salads, or in lettuce wraps, this keto-friendly pulled pork is a great weekend meal.

Ingredients:

• 3 pounds pork shoulder (or pork butt)
• 1 tablespoon olive oil
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1/4 cup apple cider vinegar
• 1/4 cup chicken broth
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add olive oil and sear the pork shoulder on all sides until browned. Remove the pork and set it aside.
2. Add the onion and garlic to the pot and sauté for 2 minutes until softened.
3. Stir in the apple cider vinegar, chicken broth, paprika, chili powder, cumin, onion powder, garlic powder, salt, and pepper.
4. Return the pork to the pot, ensuring it is submerged in the liquid. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 60 minutes.
5. After cooking, allow for a 10-minute natural release before quick-releasing the remaining pressure.
6. Remove the pork from the pot and shred it using two forks. Stir the shredded pork into the cooking liquid for added flavor.
7. Serve as desired, on keto-friendly tortillas, in lettuce wraps, or on top of a salad.

Keto Instant Pot Pulled Pork is a versatile and flavorful dish that’s perfect for any occasion. The Instant Pot’s pressure cooking method ensures that the pork is fall-apart tender, while the spices create a deliciously smoky and slightly tangy flavor profile. This dish is ideal for meal prep or serving at a weekend gathering, and it pairs well with a variety of low-carb sides to create a satisfying, keto-friendly meal.

Keto Instant Pot Beef Stroganoff

Keto Instant Pot Beef Stroganoff is a rich, creamy dish made with tender beef and a luscious sauce, all prepared in the Instant Pot. This low-carb version of the classic stroganoff uses sour cream and heavy cream to create the creamy texture, without the need for flour or noodles. It’s an indulgent yet keto-friendly option for a cozy Saturday dinner.

Ingredients:

• 1 pound beef stew meat or beef tenderloin, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 cup sour cream
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add olive oil and sear the beef pieces in batches until browned on all sides. Remove the beef and set it aside.
2. Add the onion and garlic to the pot and sauté for 2 minutes until softened.
3. Stir in the beef broth, Dijon mustard, Worcestershire sauce, paprika, thyme, salt, and pepper. Scrape up any browned bits from the bottom of the pot.
4. Return the beef to the pot and stir to combine. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 15 minutes.
5. After cooking, allow for a 5-minute natural release before quick-releasing the remaining pressure.
6. Stir in the sour cream and heavy cream until the sauce is creamy and smooth. Adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Keto Instant Pot Beef Stroganoff delivers all the creamy richness of the traditional dish, but with a keto-friendly twist. The beef is tender, and the sauce is luxuriously creamy, thanks to the sour cream and heavy cream. This dish is quick to prepare in the Instant Pot, making it perfect for a busy Saturday or a special weeknight meal. Serve it over zucchini noodles or cauliflower rice for a complete low-carb meal that feels indulgent yet light.

Keto Instant Pot Chicken Alfredo

Keto Instant Pot Chicken Alfredo offers a creamy, satisfying meal with all the flavors of the classic dish, minus the carbs. The Instant Pot allows the chicken to cook to perfection while infusing the dish with a rich, garlicky, and cheesy sauce. Paired with zucchini noodles or cauliflower rice, this dish is a comforting keto-friendly option for a weekend dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Zucchini noodles or cauliflower rice, for serving
• Fresh parsley for garnish

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Heat the olive oil, then season the chicken breasts with salt and pepper. Sear the chicken on both sides for about 3 minutes until golden. Remove the chicken and set it aside.
2. Add the garlic to the pot and sauté for 1 minute until fragrant.
3. Pour in the chicken broth and heavy cream, scraping the bottom of the pot to release any browned bits.
4. Return the chicken breasts to the pot and sprinkle with Italian seasoning. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 8 minutes.
5. Once the cooking time is complete, quick-release the pressure and remove the chicken breasts. Shred the chicken using two forks.
6. Stir in the parmesan and mozzarella cheese, allowing the sauce to thicken.
7. Serve the chicken and creamy Alfredo sauce over zucchini noodles or cauliflower rice, and garnish with fresh parsley.

Keto Instant Pot Chicken Alfredo is the ultimate low-carb comfort food, offering a creamy, cheesy sauce that’s rich without the guilt of traditional pasta. The Instant Pot ensures the chicken is juicy and flavorful, while the creamy sauce ties the dish together perfectly. It’s an easy and quick meal that can be made in just 30 minutes, making it ideal for a busy Saturday or any day you crave a cozy, keto-friendly dinner.

Keto Instant Pot Sausage and Peppers

Keto Instant Pot Sausage and Peppers is a flavorful, hearty dish with savory sausage, bell peppers, and onions, all cooked together in the Instant Pot. The dish is simple yet packed with flavor, making it an ideal keto-friendly meal for a Saturday night. Serve it on its own or over cauliflower rice for a complete meal.

Ingredients:

• 1 pound Italian sausage (mild or spicy, based on preference)
• 2 tablespoons olive oil
• 1 onion, sliced
• 2 bell peppers, sliced (any color)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, no sugar added
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add olive oil and brown the sausage links on all sides. Once browned, remove the sausage and set it aside.
2. In the same pot, add the onions, bell peppers, and garlic. Sauté for about 2 minutes until the vegetables begin to soften.
3. Pour in the diced tomatoes, oregano, basil, salt, and pepper. Stir to combine.
4. Return the sausage to the pot, nestling it into the vegetables. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 10 minutes.
5. After the cooking time is complete, quick-release the pressure. Slice the sausage into bite-sized pieces and stir it into the vegetables.
6. Serve the sausage and peppers hot, over cauliflower rice or on its own.

Keto Instant Pot Sausage and Peppers is a flavorful, low-carb dish that’s full of savory goodness. The sausage provides a rich, hearty base, while the peppers and onions add sweetness and texture. The Instant Pot allows everything to cook together in a short amount of time, making it perfect for a busy Saturday. Whether served on its own or with a side of cauliflower rice, this dish is sure to satisfy your cravings for comfort food while staying keto-friendly.

Keto Instant Pot Beef and Vegetable Soup

Keto Instant Pot Beef and Vegetable Soup is a wholesome, hearty dish packed with tender beef and a variety of low-carb vegetables. Perfect for a cozy Saturday evening or as a meal prep option for the week, this soup is rich in flavor, filling, and full of nutrients. The Instant Pot makes it easy to cook the beef until it’s fall-apart tender and the vegetables are perfectly cooked.

Ingredients:

• 1 pound beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups beef broth (or water)
• 1 cup celery, chopped
• 1 cup zucchini, chopped
• 1 cup cauliflower florets
• 1/2 cup green beans, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Turn on the Instant Pot and select the “Sauté” function. Add the olive oil and brown the beef stew meat in batches until browned on all sides. Remove the beef and set it aside.
2. Add the onion and garlic to the pot, sautéing for 2 minutes until softened.
3. Add the beef broth, celery, zucchini, cauliflower, green beans, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
4. Return the beef to the pot and stir everything together.
5. Close the lid, seal the valve, and set the Instant Pot to “Manual” for 30 minutes.
6. Once the cooking time is complete, allow for a 10-minute natural release before quick-releasing the remaining pressure.
7. Stir the soup and remove the bay leaf before serving.

Keto Instant Pot Beef and Vegetable Soup is a satisfying and nutritious meal that’s perfect for chilly Saturdays or as a meal prep option for the week ahead. The tender beef and fresh vegetables create a hearty, flavorful soup that is low in carbs and full of healthy ingredients. The Instant Pot ensures that everything is cooked to perfection in a fraction of the time, making it an easy and convenient meal that the whole family can enjoy.

Note: More recipes are coming soon!