30+ Savory Saturday Keto Pressure Cooker Recipes for Effortless Flavor

Saturday is the perfect day to unwind, indulge in delicious food, and try new recipes that fit your keto lifestyle.

Whether you’re meal prepping for the week ahead, hosting a family dinner, or simply craving a low-carb comfort dish, your pressure cooker is about to become your best friend.

From hearty stews to creamy chicken dishes, this collection of 30+ keto pressure cooker recipes will transform your Saturdays into a culinary adventure.

With a pressure cooker, you can create mouthwatering meals that are not only quick but also packed with flavor.

Think tender meats, rich sauces, and vibrant vegetables—all made in record time and keeping your carb count low.

These recipes are perfect for those who want to enjoy restaurant-quality meals without spending hours in the kitchen.

Let’s dive into these 30+ Saturday keto pressure cooker recipes that will make your weekends even more delightful and satisfying.

30+ Savory Saturday Keto Pressure Cooker Recipes for Effortless Flavor

Your Saturdays just got a whole lot tastier—and easier!

These 30+ keto pressure cooker recipes are designed to save you time while delivering bold flavors and keto-friendly nutrition.

Whether you’re craving comfort food, prepping for the week, or cooking for a crowd, there’s a recipe here to suit your needs.

The pressure cooker is more than just a kitchen appliance; it’s your key to effortless keto cooking.

By transforming simple ingredients into rich, savory dishes, these recipes will keep you excited about staying on track with your ketogenic lifestyle.

So, fire up your pressure cooker, pick your favorite recipe, and let your Saturday meals be the highlight of your week!

Beef and Broccoli

This hearty, flavorful keto beef and broccoli dish is perfect for a low-carb Saturday meal. The tender beef is coated in a savory, umami-rich sauce, and paired with crisp-tender broccoli. Using a pressure cooker to create this dish makes it quick and easy, without sacrificing the delicious flavors.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 3 cups broccoli florets
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 cup beef broth
• 2 tablespoons low-carb sweetener (like erythritol)
• 1 tablespoon arrowroot powder (optional for thickening)

Instructions:

1. Set your pressure cooker to sauté mode. Heat the olive oil and sesame oil.
2. Add the sliced beef and sear on both sides for 2–3 minutes.
3. Add the garlic powder and ginger powder, and cook for another 30 seconds to release the aroma.
4. Pour in the soy sauce, beef broth, and sweetener. Stir to combine.
5. Close the lid and set the pressure cooker to high for 5 minutes.
6. Once done, carefully release the pressure and open the lid. Add the broccoli florets to the cooker.
7. Close the lid again and set it to high pressure for another 2 minutes.
8. For thicker sauce, stir in the arrowroot powder (dissolved in a small amount of water) and sauté until thickened.
9. Serve hot and enjoy!

This keto beef and broccoli recipe is a quick and satisfying meal that delivers both protein and vegetables, perfectly suited for a busy Saturday. The pressure cooker method keeps the beef juicy and tender, while the broccoli retains a vibrant crunch. The savory sauce, enhanced with a hint of sweetness and ginger, rounds out this dish perfectly, making it a go-to keto dinner.

Keto Chicken Alfredo with Zucchini Noodles

Indulge in a creamy, rich chicken Alfredo while keeping it keto-friendly with zucchini noodles instead of pasta. This pressure cooker recipe is quick, with tender chicken cooked in a luscious Alfredo sauce. It’s a comforting dish that feels indulgent but stays low-carb.
Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 medium zucchini, spiralized into noodles
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil and butter in the pressure cooker on sauté mode.
2. Season the chicken breasts with salt, pepper, and Italian seasoning. Sear both sides in the hot oil for 3-4 minutes.
3. Add minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the chicken broth and heavy cream, scraping any browned bits off the bottom.
5. Close the lid and set the pressure cooker to high for 10 minutes.
6. When the timer goes off, carefully release the pressure. Remove the chicken breasts and slice them.
7. Add the zucchini noodles to the pressure cooker, stirring them into the creamy sauce.
8. Set the pressure cooker to sauté and cook for 2-3 minutes, until the zucchini is just tender.
9. Stir in the Parmesan cheese until the sauce becomes creamy and thickens.
10. Return the sliced chicken to the pot and mix to combine.
11. Serve and enjoy!

This keto chicken Alfredo with zucchini noodles is a rich and creamy dish that delivers the flavors of a classic pasta meal while keeping your carbs low. The pressure cooker ensures that the chicken stays moist and tender, and the sauce is luxuriously thickened with cream and Parmesan. It’s a perfect weekend dish, ideal for satisfying both keto followers and comfort food lovers alike.

Keto Pork Carnitas

This pressure cooker keto pork carnitas recipe brings the taste of traditional Mexican carnitas to your low-carb table. The pork is cooked until fall-apart tender and then crisped up for that perfect combination of flavors and textures. Serve it in lettuce wraps, with cauliflower rice, or over a salad for a satisfying, keto-friendly meal.

Ingredients:

• 3 lbs pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cinnamon
• 1 cup chicken broth
• Juice of 1 orange (optional for flavor)
• Salt and pepper to taste

Instructions:

1. Set your pressure cooker to sauté mode and heat the olive oil.
2. Brown the pork shoulder chunks in batches until all sides are golden, about 5 minutes per batch.
3. Remove the pork and set aside. Add the onion and garlic to the pot, sautéing for 2 minutes until softened.
4. Stir in the cumin, oregano, chili powder, and cinnamon, and cook for 30 seconds.
5. Return the pork to the pot, pour in the chicken broth, and add the orange juice (if using). Season with salt and pepper.
6. Close the lid and set the pressure cooker to high for 40 minutes.
7. After cooking, release the pressure naturally, then remove the pork from the pot. Shred the meat with two forks.
8. For crispy carnitas, return the shredded pork to the pressure cooker and set to sauté. Let the pork brown for 5-7 minutes, stirring occasionally.
9. Serve with keto-friendly sides like lettuce wraps, cauliflower rice, or a fresh salad.

These keto pork carnitas are a flavorful and versatile meal that’s perfect for your Saturday dinner. The pressure cooker method makes the pork incredibly tender, while the final sauté step gives it that satisfying crispy texture. It’s a great way to enjoy Mexican flavors while keeping it low-carb, and can be served in so many ways to fit your keto lifestyle. Enjoy a deliciously rich meal that’s both easy and comforting.

Keto Pulled Chicken Tacos

These keto pulled chicken tacos bring the zest of Mexican cuisine with a low-carb twist. The pressure cooker makes the chicken tender and juicy, while the seasoning packs a punch. Perfect for a Saturday dinner, you can serve the pulled chicken in lettuce wraps or alongside your favorite keto-friendly sides.

Ingredients:

• 3 lbs chicken thighs, boneless and skinless
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/2 cup chicken broth
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Season the chicken thighs with salt, pepper, chili powder, cumin, smoked paprika, oregano, and cayenne.
2. Set the pressure cooker to sauté mode and add a little olive oil. Sauté the onions and garlic for about 2 minutes until softened.
3. Add the seasoned chicken thighs to the pot and brown each side for 2-3 minutes.
4. Pour in the chicken broth and lime juice, scraping up any browned bits from the bottom of the pot.
5. Close the lid and set the pressure cooker to high for 12 minutes.
6. When the timer goes off, carefully release the pressure. Remove the chicken and shred with two forks.
7. Stir the shredded chicken back into the juices to soak up the flavors. Garnish with fresh cilantro.
8. Serve the pulled chicken in lettuce wraps or with keto-friendly tortillas, and enjoy!

These keto pulled chicken tacos are a delicious, low-carb alternative to traditional tacos. The pressure cooker makes the chicken incredibly tender, and the rich, bold seasoning brings plenty of flavor without added carbs. It’s a perfect Saturday meal that’s both filling and fresh, ideal for any taco lover on a keto diet.

Keto Eggplant Lasagna

This keto eggplant lasagna is a rich, cheesy, and savory dish that replaces traditional pasta with thin slices of eggplant, making it completely low-carb. With the help of your pressure cooker, this dish is easy to make, and it’s loaded with flavor, perfect for a Saturday night dinner that feels indulgent yet stays on track with your keto lifestyle.

Ingredients:

• 2 medium eggplants, sliced thinly lengthwise
• 1 lb ground beef
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 jar (14 oz) keto-friendly marinara sauce
• 1 1/2 cups ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Slice the eggplants into thin strips, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Pat them dry with paper towels.
2. Set the pressure cooker to sauté mode and add the olive oil. Brown the ground beef, onion, and garlic for about 5 minutes until the meat is fully cooked.
3. Stir in the marinara sauce and Italian seasoning, and season with salt and pepper. Let the sauce simmer for another 2 minutes.
4. In a separate bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese together.
5. Layer the bottom of the pressure cooker with a few slices of eggplant. Top with a layer of meat sauce, followed by a layer of the cheese mixture. Repeat the layers until all ingredients are used.
6. Close the lid and set the pressure cooker to high for 10 minutes.
7. Once cooked, let the pressure release naturally for 5 minutes, then manually release the rest.
8. Serve hot, garnished with additional Parmesan and fresh basil if desired.

Keto eggplant lasagna is the perfect way to enjoy the flavors of a traditional lasagna without the carbs. The pressure cooker ensures all the layers meld together beautifully, creating a rich, satisfying dish. This recipe is perfect for a cozy Saturday dinner and is guaranteed to please anyone following a keto diet while satisfying cravings for comfort food.

Keto Shrimp and Cauliflower Risotto

This keto shrimp and cauliflower risotto is a creamy, flavorful, and low-carb dish that’s perfect for a quick Saturday dinner. The cauliflower rice mimics the texture of traditional risotto, and the shrimp adds a savory, seafood touch. The pressure cooker brings everything together in one pot, making this dish as easy as it is delicious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups cauliflower rice (fresh or frozen)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil and butter.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Add the shrimp and cook for 2-3 minutes, until pink. Remove and set aside.
4. Pour in the white wine (if using) and let it simmer for 1-2 minutes to reduce.
5. Stir in the chicken broth, heavy cream, and cauliflower rice. Season with salt and pepper.
6. Close the lid and set the pressure cooker to high for 3 minutes.
7. Once done, carefully release the pressure. Stir in the Parmesan cheese until the sauce becomes creamy.
8. Return the shrimp to the pot and mix well.
9. Serve the risotto hot, garnished with fresh parsley.

This keto shrimp and cauliflower risotto is a rich and creamy dish that perfectly mimics the comfort of traditional risotto while staying low-carb. The pressure cooker simplifies the process, infusing the cauliflower rice with a luxurious creaminess. It’s a flavorful and satisfying meal that brings a taste of indulgence to your keto Saturday dinner, and the shrimp adds a savory, satisfying touch.

Keto Beef Stroganoff

This keto beef stroganoff is a rich, creamy, and comforting dish that brings together tender beef and a luscious, low-carb sauce. The pressure cooker ensures the beef becomes melt-in-your-mouth tender, while the sauce is perfectly thickened without flour, making it a great option for a Saturday evening dinner.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup sour cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil and butter.
2. Add the chopped onion and garlic, and cook until softened, about 2-3 minutes.
3. Season the beef with salt, pepper, and paprika. Add the beef to the pot and brown on all sides, about 5 minutes.
4. Stir in the Dijon mustard and Worcestershire sauce, scraping any browned bits off the bottom.
5. Pour in the beef broth and stir to combine. Close the lid and set the pressure cooker to high for 25 minutes.
6. After the cooking time, release the pressure and open the lid. Stir in the heavy cream and sour cream, mixing until the sauce is smooth and creamy.
7. Serve the beef stroganoff hot, garnished with fresh parsley.

This keto beef stroganoff offers the creamy, savory richness of the classic dish without the carbs. The pressure cooker makes the beef incredibly tender, while the sauce is thickened with cream and sour cream for that velvety texture. This is a hearty, satisfying dish that’s perfect for a cozy Saturday dinner, and it’s sure to please anyone on a keto diet looking for comfort food.

Keto Chicken Marsala

Keto chicken Marsala is a deliciously savory dish made with tender chicken breasts and a flavorful mushroom sauce. The rich Marsala wine sauce is perfectly balanced with the earthiness of mushrooms, and using a pressure cooker makes this dish quick and easy to prepare, while keeping it low-carb and full of flavor.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 oz mushrooms, sliced
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup almond flour (for dredging)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken breasts with salt, pepper, and dried thyme. Dredge them lightly in almond flour.
2. Set the pressure cooker to sauté mode and heat the olive oil and butter.
3. Brown the chicken breasts for 3-4 minutes on each side, then remove and set aside.
4. Add the garlic and mushrooms to the pot, sautéing for 3 minutes until the mushrooms are softened.
5. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pot.
6. Return the chicken to the pot and close the lid. Set the pressure cooker to high for 10 minutes.
7. Once done, release the pressure and remove the chicken breasts. Stir in the heavy cream to the sauce and simmer for 2-3 minutes to thicken.
8. Serve the chicken Marsala hot, garnished with fresh parsley.

Keto chicken Marsala is a flavorful, elegant dish that’s perfect for a Saturday evening meal. The pressure cooker allows the chicken to stay juicy and tender, while the Marsala wine and mushrooms create a deliciously rich sauce. With its comforting flavors and low-carb profile, this dish is a great way to enjoy a classic Italian favorite while staying true to your keto lifestyle.

Keto Garlic Butter Chicken Thighs

These keto garlic butter chicken thighs are tender, juicy, and packed with flavor. The pressure cooker ensures the chicken thighs are perfectly cooked and infused with a rich garlic butter sauce. It’s a simple yet satisfying meal for a Saturday night that’s low-carb, high in protein, and full of savory goodness.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup butter
• 6 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon lemon zest
• 1/2 cup chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken thighs with salt, pepper, and dried rosemary.
2. Set the pressure cooker to sauté mode and heat the olive oil.
3. Brown the chicken thighs, skin-side down, for 5-7 minutes until the skin is crispy. Flip the chicken and brown the other side for 3-4 minutes.
4. Remove the chicken and set aside. Add the butter and minced garlic to the pot, sautéing for 1-2 minutes until fragrant.
5. Pour in the chicken broth and stir in the lemon zest.
6. Return the chicken thighs to the pot, skin-side up, and close the lid. Set the pressure cooker to high for 12 minutes.
7. Once done, release the pressure and remove the chicken. Stir the sauce in the pot to combine the garlic butter.
8. Serve the chicken thighs hot, drizzled with the garlic butter sauce, and garnished with fresh parsley.

These keto garlic butter chicken thighs are a simple yet flavorful dish that’s sure to become a weeknight favorite. The pressure cooker helps to cook the chicken perfectly, keeping it tender and juicy, while the garlic butter sauce adds a rich, savory finish. This dish is an easy, satisfying meal that is perfect for a busy Saturday and fits seamlessly into a keto lifestyle.

Keto BBQ Pulled Pork

This keto BBQ pulled pork is tender, juicy, and packed with smoky flavor, making it perfect for a casual Saturday dinner. Using a pressure cooker cuts the cooking time dramatically while locking in flavor, and the keto-friendly BBQ sauce ensures you stay within your carb limits without sacrificing taste.

Ingredients:

• 3 lbs pork shoulder or pork butt, cut into large chunks
• 1 cup keto-friendly BBQ sauce
• 1/2 cup chicken broth
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Season the pork chunks with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
2. Set the pressure cooker to sauté mode and heat the olive oil. Sear the pork on all sides for 3-4 minutes per side.
3. Add the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
4. Pour in half of the keto-friendly BBQ sauce, stirring to combine.
5. Close the lid and set the pressure cooker to high for 60 minutes.
6. Once cooked, release the pressure and shred the pork with two forks.
7. Mix the shredded pork with the remaining BBQ sauce. Serve in lettuce wraps, over cauliflower rice, or with keto-friendly coleslaw.

This keto BBQ pulled pork is a flavorful and versatile dish that’s perfect for a relaxing Saturday meal. The pressure cooker makes the pork incredibly tender while the smoky seasoning and keto BBQ sauce deliver all the classic BBQ flavors without the carbs. It’s great for family dinners or meal prep for the week ahead.

Keto Salmon Chowder

This rich and creamy keto salmon chowder is a hearty, comforting meal that’s loaded with healthy fats and protein. With tender chunks of salmon, flavorful vegetables, and a velvety broth, this dish comes together quickly in a pressure cooker, making it a perfect Saturday dinner option.

Ingredients:

• 1 lb fresh salmon, skin removed and cut into chunks
• 2 cups cauliflower florets, chopped
• 1/2 cup celery, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon dried dill
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or chives (for garnish)

Instructions:

1. Set the pressure cooker to sauté mode and melt the butter.
2. Add the onion, celery, and garlic, cooking until softened, about 3-4 minutes.
3. Stir in the cauliflower, broth, dill, paprika, salt, and pepper. Close the lid and set the pressure cooker to high for 5 minutes.
4. Once the cooking time is complete, release the pressure and carefully open the lid.
5. Add the heavy cream and salmon chunks. Set the pressure cooker to sauté mode and simmer for 3-4 minutes until the salmon is cooked through.
6. Serve hot, garnished with fresh parsley or chives.

This keto salmon chowder is a delicious, comforting meal that’s perfect for chilly Saturday evenings. The pressure cooker ensures the vegetables are tender and the salmon is perfectly cooked, while the creamy broth is rich and satisfying. It’s a great way to enjoy a healthy, low-carb seafood dish that’s bursting with flavor.

Keto Stuffed Bell Peppers

These keto stuffed bell peppers are a hearty and flavorful meal, loaded with a savory ground beef and cauliflower rice filling. Using a pressure cooker makes this dish quick and easy, perfect for a Saturday dinner when you want a satisfying, low-carb option that the whole family will enjoy.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 lb ground beef
• 1 cup cauliflower rice
• 1/2 cup keto-friendly marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Set the pressure cooker to sauté mode and brown the ground beef for 5-6 minutes. Drain any excess fat.
2. Add the cauliflower rice, marinara sauce, garlic powder, Italian seasoning, salt, and pepper to the beef, mixing well.
3. Stuff each bell pepper with the beef and cauliflower rice mixture. Sprinkle mozzarella cheese on top of each stuffed pepper.
4. Pour the chicken broth into the pressure cooker and place the stuffed peppers on a trivet inside the pot.
5. Close the lid and set the pressure cooker to high for 8 minutes.
6. Once done, release the pressure and carefully remove the peppers. Sprinkle with Parmesan cheese and serve hot.

These keto stuffed bell peppers are a delicious, low-carb twist on a classic comfort food. The pressure cooker ensures the peppers are tender and the filling is perfectly cooked, while the cheesy topping adds the perfect finishing touch. They’re an ideal Saturday dinner for anyone on a keto diet, offering a balance of protein, vegetables, and satisfying flavors.

Keto Butter Chicken

This keto butter chicken is a creamy, flavorful, and low-carb twist on the classic Indian dish. Packed with bold spices and rich, buttery goodness, it’s a one-pot meal made easily in the pressure cooker. Perfect for a cozy Saturday night dinner, this dish pairs beautifully with cauliflower rice or keto naan for a complete meal.

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into chunks
• 1 cup heavy cream
• 1/2 cup tomato puree (unsweetened)
• 1/4 cup butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh cilantro for garnish

Instructions:

1. Set the pressure cooker to sauté mode and melt the butter. Add the onions, garlic, and ginger, cooking until fragrant (about 2-3 minutes).
2. Stir in the garam masala, turmeric, paprika, cayenne (if using), cumin, and coriander. Cook for 1 minute to toast the spices.
3. Add the chicken chunks and sauté for 3-4 minutes, coating the chicken in the spices.
4. Pour in the tomato puree, chicken broth, and salt. Close the lid and set the pressure cooker to high for 10 minutes.
5. Once the timer goes off, release the pressure. Stir in the heavy cream and simmer on sauté mode for 2-3 minutes to thicken the sauce.
6. Serve hot, garnished with fresh cilantro, alongside cauliflower rice or keto naan.

This keto butter chicken is a perfect example of how rich, indulgent flavors can stay keto-friendly. The pressure cooker makes the chicken tender and infuses it with bold spices, while the creamy sauce ties everything together. It’s an easy, satisfying meal that transforms your Saturday night into a flavorful culinary adventure.

Keto Italian Sausage and Cabbage Stew

This hearty keto Italian sausage and cabbage stew is a simple, wholesome, and warming dish. Loaded with savory sausage, tender cabbage, and a flavorful tomato-based broth, this one-pot meal is both low-carb and incredibly satisfying. The pressure cooker makes it easy to prepare, making it an excellent choice for a relaxed Saturday evening dinner.

Ingredients:

• 1 lb Italian sausage (mild or spicy), casings removed
• 1 small head of cabbage, chopped
• 1 cup keto-friendly marinara sauce
• 2 cups chicken broth
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the pressure cooker to sauté mode and heat the olive oil. Add the Italian sausage and cook until browned, breaking it up with a spoon (about 5-6 minutes). Remove and set aside.
2. In the same pot, sauté the onion and garlic for 2-3 minutes until softened.
3. Add the chopped cabbage, marinara sauce, chicken broth, Italian seasoning, red pepper flakes, and salt and pepper. Stir well to combine.
4. Return the browned sausage to the pot and mix with the other ingredients.
5. Close the lid and set the pressure cooker to high for 10 minutes.
6. Once done, release the pressure, stir the stew, and serve hot, garnished with fresh parsley.

This keto Italian sausage and cabbage stew is a deliciously simple way to enjoy comfort food while staying low-carb. The cabbage absorbs all the rich flavors from the sausage and seasonings, creating a hearty dish that’s perfect for a cozy Saturday night. It’s easy to make, nutritious, and full of bold, satisfying flavors.

Keto Creamy Spinach and Artichoke Chicken

This keto creamy spinach and artichoke chicken brings the flavors of the classic dip into a hearty, low-carb main dish. Juicy chicken thighs are smothered in a rich, cheesy sauce with spinach and artichokes, all made quickly and easily in the pressure cooker. Perfect for a decadent Saturday dinner!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, chopped
• 1/2 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Season the chicken thighs with salt, pepper, onion powder, and paprika.
2. Set the pressure cooker to sauté mode and heat the olive oil. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and cook for another 2 minutes, then remove and set aside.
3. In the same pot, add the garlic and sauté for 1 minute until fragrant. Add the chicken broth and scrape up any browned bits from the bottom of the pot.
4. Stir in the heavy cream, cream cheese, and Parmesan cheese until smooth. Add the spinach and artichokes, mixing well.
5. Return the chicken thighs to the pot, skin-side up, and close the lid. Set the pressure cooker to high for 12 minutes.
6. Once cooked, release the pressure. Serve the chicken hot, smothered in the creamy spinach and artichoke sauce.

This keto creamy spinach and artichoke chicken is a decadent, flavorful dish that feels indulgent but stays low-carb. The rich sauce pairs perfectly with the tender chicken thighs, creating a meal that’s both satisfying and easy to prepare. It’s the ideal recipe for a Saturday night when you want something special yet keto-friendly.

Note: More recipes are coming soon!