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Spring is the perfect time to embrace fresh ingredients, vibrant flavors, and easy cooking methods.
One of the best tools for making spring meals a breeze is the Instant Pot.
With its ability to cook food quickly, preserve nutrients, and infuse dishes with rich flavors, the Instant Pot is an essential gadget for any home cook.
In this blog, we’ll explore 33 spring Instant Pot recipes that are perfect for celebrating the season.
Whether you’re in the mood for a light vegetable soup, a tender chicken dish, or a flavorful dessert, we have something to suit every taste.
Let’s dive in and make spring cooking effortless!
33+ Healthy Spring Instant Pot Recipes That Are Perfect for Busy Days
With these 33 spring Instant Pot recipes, you can enjoy the best of the season without spending hours in the kitchen.
From light, refreshing meals to comforting favorites, the Instant Pot helps you make delicious dishes in no time, giving you more time to enjoy the fresh air and sunshine.
Whether you’re hosting a spring gathering or simply preparing meals for your family, these recipes will inspire your cooking and bring the flavors of the season right to your table.
Instant Pot Spring Vegetable Soup
This Instant Pot Spring Vegetable Soup is a vibrant, low-carb dish that’s perfect for a light lunch. Featuring fresh, seasonal vegetables like zucchini, asparagus, and spinach, this soup is packed with nutrients and flavor. It’s rich in fiber and low in carbohydrates, making it ideal for a keto-friendly diet. The Instant Pot ensures that this meal is quick and easy to prepare, delivering a warm, comforting soup in just under an hour.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 cup asparagus, chopped
- 2 cups spinach, chopped
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional for added brightness)
Instructions
- Press the “Sauté” function on your Instant Pot and add olive oil. Once heated, sauté the onion and garlic until softened, about 2-3 minutes.
- Add the zucchini, asparagus, and spinach to the pot. Stir for 1-2 minutes to combine.
- Pour in the chicken broth, and add thyme, salt, and pepper. Stir to mix the ingredients.
- Seal the Instant Pot and cook on high pressure for 5 minutes.
- Once the cooking time is complete, carefully quick-release the pressure.
- Stir in lemon juice (optional) and taste for seasoning, adding more salt or pepper as needed.
- Serve hot and enjoy!
This Instant Pot Spring Vegetable Soup is a perfect balance of fresh spring ingredients and savory broth. It’s a light yet filling lunch that’s not only keto-friendly but also provides a good source of vitamins and minerals. The lemon juice at the end brightens up the flavors, making each spoonful refreshing. The soup is also versatile, and you can experiment by adding other low-carb vegetables like cauliflower or bell peppers to suit your tastes.
Instant Pot Chicken Salad Lettuce Wraps
These Instant Pot Chicken Salad Lettuce Wraps are a quick and easy keto lunch that’s both delicious and low-carb. The chicken is cooked to perfection in the Instant Pot, then shredded and combined with creamy avocado, crunchy veggies, and a tangy dressing. Wrapped in crisp lettuce leaves, these wraps are a fresh and satisfying lunch option for those on a low-carb or keto diet.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 ripe avocado, mashed
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- Romaine lettuce leaves, for wrapping
Instructions
- Add the chicken breasts and chicken broth to the Instant Pot. Seal the lid and cook on high pressure for 10 minutes.
- Once done, allow the pressure to release naturally for 5 minutes before performing a quick release. Shred the chicken using two forks and set it aside to cool slightly.
- In a large bowl, combine the shredded chicken, mashed avocado, celery, red onion, Dijon mustard, and mayonnaise. Mix well and season with salt and pepper.
- Spoon the chicken salad mixture into the center of each lettuce leaf and wrap tightly.
- Serve immediately or refrigerate for later use.
These Chicken Salad Lettuce Wraps are an incredibly satisfying and healthy keto lunch that’s both flavorful and filling. The Instant Pot simplifies the cooking process by ensuring perfectly tender chicken, while the creamy avocado and crunchy vegetables add wonderful texture. The wraps are a great option for meal prep too – you can prepare the chicken salad ahead of time and assemble the wraps when ready to eat. Plus, they’re a perfect grab-and-go lunch that keeps you on track with your low-carb diet.
Instant Pot Zucchini Noodles with Pesto Chicken
This Instant Pot Zucchini Noodles with Pesto Chicken is a perfect keto-friendly dish that brings together the fresh flavors of pesto, chicken, and zucchini. The Instant Pot cooks the chicken quickly, making it juicy and tender. Combined with zucchini noodles, this dish provides a low-carb alternative to traditional pasta, while still being packed with flavor and healthy fats from the pesto.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 medium zucchinis, spiralized
- 1/4 cup pesto sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Add the chicken breasts and chicken broth to the Instant Pot. Seal the lid and cook on high pressure for 10 minutes.
- Once the chicken is cooked, allow the pressure to release naturally for 5 minutes before performing a quick release. Shred the chicken using two forks and set it aside.
- In a large skillet, heat olive oil over medium heat. Add the spiralized zucchini noodles and sauté for 3-4 minutes until slightly tender.
- Stir in the shredded chicken and pesto sauce, mixing until well-coated.
- Season with salt and pepper, and garnish with grated Parmesan if desired. Serve immediately.
The Instant Pot Zucchini Noodles with Pesto Chicken is a low-carb, high-flavor meal that’s perfect for spring. The zucchini noodles provide a satisfying, pasta-like texture, while the pesto sauce adds an herby richness that complements the tender chicken. This recipe is not only easy to make but also versatile; you can add more veggies like spinach or bell peppers for extra nutrients. It’s a wonderful option for anyone looking to enjoy a healthy, keto-friendly lunch without spending too much time in the kitchen.
Instant Pot Beef and Broccoli
This Instant Pot Beef and Broccoli is a classic keto-friendly takeout favorite made quickly and easily at home. The ender, flavorful beef is paired with vibrant broccoli in a savory sauce made with soy sauce, garlic, and ginger. This dish is low-carb, high-protein, and perfect for a filling and satisfying keto lunch. With the Instant Pot, you can enjoy a delicious stir-fry without the need for extra cooking time or hassle.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 cups broccoli florets
- 1/4 cup soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1/4 cup beef broth
- 1 tablespoon almond flour (for thickening)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
- Press the “Sauté” function on the Instant Pot and add sesame oil. Once heated, sauté the garlic and ginger until fragrant, about 1 minute.
- Add the sliced beef to the pot, stirring to sear the beef on all sides for 3-4 minutes.
- Pour in the soy sauce, beef broth, and almond flour, stirring well to combine.
- Seal the Instant Pot and cook on high pressure for 8 minutes.
- Perform a quick release when the timer goes off.
- Add the broccoli florets to the pot, close the lid, and cook on high pressure for an additional 2 minutes.
- Quick-release the pressure and stir the dish. Season with salt and pepper to taste and garnish with sesame seeds if desired.
- Serve hot and enjoy!
This Instant Pot Beef and Broccoli is an easy, flavorful, and satisfying low-carb meal that’s perfect for lunch. The tender beef absorbs all the savory flavors from the sauce, while the broccoli adds a fresh, crunchy texture. The almond flour helps thicken the sauce, giving it a perfect consistency. It’s a dish that tastes like a takeout favorite but is far healthier and quicker to prepare.
Instant Pot Shrimp and Cauliflower “Rice” Stir-Fry
A quick and flavorful dish, this Instant Pot Shrimp and Cauliflower “Rice” Stir-Fry is the perfect low-carb lunch that will satisfy your cravings for Asian-inspired flavors. The shrimp cooks quickly in the Instant Pot, and the cauliflower rice mimics traditional rice with a fraction of the carbs. It’s loaded with veggies and the perfect balance of savory, sweet, and umami flavors.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 small head cauliflower, grated into rice-sized pieces (or use pre-made cauliflower rice)
- 1 tablespoon sesame oil
- 1/2 cup bell pepper, sliced thin
- 1/2 cup onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon soy sauce (or coconut aminos)
- 1 tablespoon rice vinegar
- 1/2 teaspoon grated ginger
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and heat the sesame oil. Add the onions, bell peppers, and garlic, sautéing for about 2-3 minutes until softened.
- Add the shrimp and cook for 2-3 minutes, stirring occasionally.
- Stir in the cauliflower rice, soy sauce, rice vinegar, and ginger. Mix everything together, ensuring the cauliflower rice is coated with the sauce.
- Seal the Instant Pot and cook on high pressure for 1 minute.
- Perform a quick release once the cooking time is over.
- Season with salt and pepper to taste and garnish with green onions and sesame seeds.
- Serve immediately and enjoy!
This Instant Pot Shrimp and Cauliflower “Rice” Stir-Fry is a perfect keto lunch option that’s bursting with flavor and packed with protein and veggies. The shrimp cooks to perfection in the Instant Pot, while the cauliflower rice provides the ideal low-carb substitute for traditional rice. The stir-fry sauce, with its balance of soy sauce and rice vinegar, brings everything together for a quick and easy meal.
Instant Pot Turkey Meatballs in Marinara Sauce
These Instant Pot Turkey Meatballs in Marinara Sauce are a low-carb, keto-friendly twist on a classic comfort food. The turkey meatballs are juicy and tender, thanks to the Instant Pot, and are simmered in a rich, flavorful marinara sauce. Serve them on their own or pair them with zucchini noodles for an extra boost of veggies.
Ingredients
- 1 lb ground turkey
- 1/4 cup almond flour
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups sugar-free marinara sauce
- Fresh basil leaves for garnish
Instructions
- In a bowl, combine the ground turkey, almond flour, egg, garlic powder, oregano, salt, and pepper. Mix until well combined, then form the mixture into meatballs (about 12-14 meatballs).
- Pour the marinara sauce into the Instant Pot, then carefully place the meatballs into the sauce.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Once the timer goes off, allow the pressure to release naturally for 5 minutes before performing a quick release.
- Garnish with fresh basil leaves and serve with zucchini noodles or on their own.
- Serve immediately and enjoy!
These Instant Pot Turkey Meatballs in Marinara Sauce are a great low-carb option that’s full of flavor and easy to prepare. The turkey meatballs remain juicy and tender thanks to the pressure cooking, and the marinara sauce is rich and satisfying. This dish is a perfect keto lunch, especially when paired with zucchini noodles for a complete, low-carb meal.
Instant Pot Egg Salad
Instant Pot Egg Salad is a quick and satisfying keto lunch option that’s both creamy and filling. The eggs are perfectly hard-boiled in the Instant Pot, and when combined with creamy mayo, mustard, and seasoning, they make a delicious and low-carb salad. This recipe is perfect for meal prep and can be served in lettuce wraps or on its own for a light, yet hearty meal.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Place the eggs in the Instant Pot and add 1 cup of water. Seal the lid and cook on high pressure for 5 minutes.
- Once the cooking time is done, perform a quick release and transfer the eggs to a bowl of ice water to cool for 5 minutes.
- Peel the eggs and chop them into small pieces.
- In a bowl, combine the chopped eggs, mayonnaise, mustard, apple cider vinegar, salt, and pepper. Stir well to combine.
- Garnish with fresh chives, if desired, and serve immediately or refrigerate for later use.
- Serve on lettuce leaves or enjoy as a side dish.
This Instant Pot Egg Salad is a classic keto lunch option that’s rich in protein and healthy fats. The eggs come out perfectly hard-boiled in the Instant Pot, and the creamy dressing adds flavor and texture. This dish is not only quick and easy to prepare but also great for meal prepping – make a batch ahead of time for grab-and-go lunches throughout the week.
Instant Pot Garlic Parmesan Chicken Thighs
These Instant Pot Garlic Parmesan Chicken Thighs are crispy on the outside and tender on the inside. The chicken thighs are cooked to perfection in the Instant Pot and then finished off with a garlic Parmesan sauce. This low-carb dish is great for a keto lunch, providing protein, healthy fats, and delicious flavor.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and heat olive oil. Season the chicken thighs with salt and pepper and brown them in the pot, skin-side down, for 4-5 minutes.
- Flip the chicken thighs and add the minced garlic. Sauté for 1 minute.
- Pour in the chicken broth and seal the Instant Pot. Cook on high pressure for 12 minutes.
- Once the chicken is cooked, perform a quick release.
- Remove the chicken from the Instant Pot, and set aside. Add butter and Parmesan cheese to the broth in the pot, stirring until the sauce thickens.
- Return the chicken to the pot, spoon the sauce over the chicken, and garnish with fresh parsley.
- Serve immediately and enjoy!
Instant Pot Garlic Parmesan Chicken Thighs are a delicious and satisfying keto lunch. The chicken is perfectly cooked and infused with rich garlic and Parmesan flavors, while the sauce adds extra creaminess and depth. This dish is great on its own or served with a side of sautéed vegetables or cauliflower rice for a complete meal.
Instant Pot Chicken Fajitas
These Instant Pot Chicken Fajitas are a flavorful, low-carb lunch that’s quick and easy to prepare. The chicken is tender and juicy, and the combination of bell peppers, onions, and spices creates a dish full of vibrant flavors. Served in lettuce wraps or on a bed of cauliflower rice, these fajitas are keto-friendly and satisfying.
Ingredients
- 2 boneless, skinless chicken breasts, sliced thin
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
- Fresh cilantro for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and heat olive oil. Add the chicken and season with cumin, chili powder, paprika, salt, and pepper. Cook until browned, about 5-6 minutes.
- Add the sliced bell pepper, onion, and chicken broth. Stir to combine.
- Seal the Instant Pot and cook on high pressure for 6 minutes.
- Once done, perform a quick release and stir the mixture.
- Garnish with fresh cilantro and serve in lettuce wraps or over cauliflower rice.
- Serve immediately and enjoy!
Instant Pot Chicken Fajitas are the perfect keto lunch, offering bold and spicy flavors with minimal effort. The chicken is juicy, and the vegetables are perfectly tender. Whether wrapped in lettuce leaves or served over cauliflower rice, this dish makes for a filling, flavorful, and low-carb meal option.
Instant Pot Lemon Garlic Chicken
his Instant Pot Lemon Garlic Chicken is a simple, flavorful dish that’s perfect for a keto lunch. The chicken is cooked in a tangy lemon and garlic sauce that makes it juicy and tender. The Instant Pot locks in the flavors and cooks the chicken quickly, so you can enjoy a flavorful meal without a long prep time. It’s light, fresh, and packed with protein, making it an ideal choice for a healthy keto lunch.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and heat olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
- Season the chicken breasts with salt, pepper, and dried oregano, and add them to the pot. Sear each side for 2-3 minutes.
- Pour in the lemon juice, lemon zest, and chicken broth. Stir gently to combine.
- Seal the Instant Pot and cook on high pressure for 8 minutes.
- Once the cooking time is done, perform a quick release.
- Garnish with fresh parsley and serve immediately.
- Serve with a side of steamed veggies or a salad for a complete meal.
This Instant Pot Lemon Garlic Chicken is light, refreshing, and incredibly easy to prepare. The lemon and garlic sauce infuses the chicken with amazing flavor while keeping it juicy. It’s a perfect dish for those who want a quick and flavorful keto lunch without a lot of ingredients or steps. It pairs well with steamed vegetables, zucchini noodles, or a simple side salad for a complete meal.
Instant Pot Beef Stroganoff (Keto Version)
This Instant Pot Beef Stroganoff is a rich and creamy keto-friendly version of the classic comfort food. The beef is tender and the creamy sauce is made without flour, keeping the dish low-carb but still delicious. It’s a perfect hearty lunch that’s packed with protein and healthy fats, and the Instant Pot makes the preparation a breeze.
Ingredients
- 1 lb beef stew meat or flank steak, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup sour cream
- Fresh parsley for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and heat olive oil. Add the chopped onion and garlic, and sauté until softened, about 2 minutes.
- Add the beef cubes and sear until browned on all sides.
- Pour in the beef broth, heavy cream, Dijon mustard, and paprika. Stir to combine, and season with salt and pepper.
- Seal the Instant Pot and cook on high pressure for 15 minutes.
- Once the cooking time is done, perform a quick release.
- Stir in the sour cream and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
This Instant Pot Beef Stroganoff is a rich, comforting meal that fits perfectly into a keto lifestyle. The creamy sauce and tender beef make it a satisfying dish, while the addition of sour cream adds richness and flavor. It’s a great option for a hearty lunch that won’t kick you out of ketosis. Pair it with cauliflower rice or steamed veggies for a complete meal.
Instant Pot Cabbage and Sausage Skillet
This Instant Pot Cabbage and Sausage Skillet is a savory, one-pot keto meal that’s both simple and delicious. The combination of smoky sausage and tender cabbage creates a dish that’s filling and satisfying. It’s a perfect low-carb option for lunch, and the Instant Pot ensures everything cooks quickly and evenly.
Ingredients
- 1 lb smoked sausage, sliced
- 1 medium head cabbage, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and add the sliced sausage. Cook until browned, about 4-5 minutes.
- Add the onion and garlic to the pot and sauté for another 2 minutes until softened.
- Stir in the chopped cabbage, paprika, salt, and pepper.
- Pour in the chicken broth and stir to combine.
- Seal the Instant Pot and cook on high pressure for 5 minutes.
- Perform a quick release once the cooking time is complete.
- Stir everything together and garnish with fresh parsley.
- Serve immediately and enjoy!
This Instant Pot Cabbage and Sausage Skillet is a quick, hearty, and flavorful keto lunch. The sausage adds a smoky richness, while the cabbage absorbs all the savory flavors of the dish. It’s simple, low-carb, and can be made in just one pot for easy cleanup. This dish is filling and perfect for those who want a satisfying keto meal without spending too much time in the kitchen.
Instant Pot Spaghetti Squash with Meat Sauce
This Instant Pot Spaghetti Squash with Meat Sauce is a fantastic low-carb alternative to traditional spaghetti. The Instant Pot cooks the spaghetti squash quickly, and it pairs beautifully with a rich, flavorful meat sauce. This dish is packed with protein and fiber, making it a filling and satisfying keto lunch.
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups sugar-free marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh Parmesan cheese for garnish
Instructions
- Cut the spaghetti squash in half and scoop out the seeds. Place it in the Instant Pot on the trivet with 1 cup of water.
- Seal the Instant Pot and cook on high pressure for 7 minutes.
- Once done, perform a quick release. Use tongs to remove the squash, and scrape the flesh with a fork to create the “noodles.”
- While the squash cooks, press the “Sauté” function on the Instant Pot and cook the ground meat until browned.
- Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
- Stir in the marinara sauce, basil, oregano, salt, and pepper. Let it simmer for a few minutes.
- Serve the meat sauce over the spaghetti squash and garnish with Parmesan cheese.
This Instant Pot Spaghetti Squash with Meat Sauce is a perfect low-carb lunch that doesn’t sacrifice flavor. The spaghetti squash serves as an excellent pasta substitute, and the rich, savory meat sauce complements the squash perfectly. This dish is easy to make, delicious, and completely keto-friendly. It’s a great option for anyone who’s craving a comforting meal while staying within their low-carb goals.
Instant Pot Chicken Alfredo (Keto Version)
This Instant Pot Chicken Alfredo is a keto-friendly version of the creamy classic, made with tender chicken and a rich Alfredo sauce that’s thickened with cream cheese instead of flour. The Instant Pot does the hard work, cooking the chicken quickly and locking in all the delicious flavors. It’s a comforting, creamy dish that fits perfectly into a low-carb lifestyle.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/4 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and heat olive oil. Season the chicken breasts with salt and pepper, then sauté them for 2-3 minutes per side until browned.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and add the cream cheese, stirring to combine.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Perform a quick release and remove the chicken.
- Stir in the Parmesan cheese and garlic powder to thicken the sauce. Slice the chicken and return it to the pot.
- Garnish with fresh parsley and serve immediately.
This Instant Pot Chicken Alfredo is a rich and creamy dish that satisfies the cravings for comfort food while being completely keto-friendly. The chicken is perfectly cooked and the Alfredo sauce is smooth and flavorful, made without any carbs from flour. It’s a quick, filling, and satisfying lunch that’s perfect for anyone following a low-carb or keto diet.
Instant Pot Pulled Pork (Keto-Friendly)
This Instant Pot Pulled Pork is tender, juicy, and packed with flavor. Made with a simple blend of spices and slow-cooked in the Instant Pot, the pork is shredded to perfection and can be enjoyed in a variety of ways, such as in lettuce wraps or on top of cauliflower rice. It’s a delicious, low-carb option for a filling lunch, and the Instant Pot makes it incredibly easy to prepare.
Ingredients
- 2 lb pork shoulder or pork butt
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Press the “Sauté” function on the Instant Pot and heat olive oil. Add the chopped onion and garlic, and sauté for about 3 minutes.
- Rub the pork shoulder with paprika, cumin, chili powder, salt, and pepper.
- Add the pork to the Instant Pot and sear on all sides for 4-5 minutes.
- Pour in the chicken broth and apple cider vinegar, scraping the bottom to deglaze the pot.
- Seal the Instant Pot and cook on high pressure for 45 minutes.
- Allow a natural release for 10 minutes, then perform a quick release.
- Shred the pork with two forks and mix it with the juices in the pot.
- Serve immediately in lettuce wraps or with cauliflower rice.
This Instant Pot Pulled Pork is an easy, flavorful keto lunch that can be enjoyed in multiple ways. The pork is tender and juicy, and the spices create a rich, savory flavor. It’s perfect for meal prep, as you can make a large batch and use it throughout the week. Serve it with low-carb sides like cauliflower rice or in lettuce wraps for a satisfying, low-carb meal.
Instant Pot Chicken and Vegetable Soup
This Instant Pot Chicken and Vegetable Soup is the ultimate comfort food that’s keto-friendly and filled with nutrients. With tender chicken, a variety of fresh vegetables, and a savory broth, this soup is hearty, filling, and full of flavor. It’s perfect for a cozy lunch, especially during the colder months, and it’s easy to prepare in the Instant Pot.
Ingredients
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium zucchini, chopped
- 1 cup mushrooms, sliced
- 1 cup spinach
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the Instant Pot and add the chicken broth.
- Add the chopped zucchini, mushrooms, spinach, carrot, celery, and garlic to the pot.
- Season with thyme, salt, and pepper.
- Seal the Instant Pot and cook on high pressure for 10 minutes.
- Perform a quick release when done.
- Shred the chicken with two forks and stir everything together.
This Instant Pot Chicken and Vegetable Soup is a light yet filling keto lunch, brimming with veggies and tender chicken. The broth is savory and nourishing, making it the perfect option for a healthy meal. You can easily adjust the veggies based on what you have on hand, making it a versatile dish for any time of year.
Instant Pot Salmon with Garlic Herb Butter
This Instant Pot Salmon with Garlic Herb Butter is a quick, flavorful, and nutritious keto-friendly lunch. The salmon is tender, flaky, and perfectly cooked, topped with a creamy garlic herb butter that adds richness and depth. It’s a low-carb, high-protein meal that’s perfect for a light yet satisfying lunch, and it comes together in just a few minutes in the Instant Pot.
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh lemon slices for garnish
Instructions
- Press the “Sauté” function on the Instant Pot and heat the olive oil.
- Season the salmon fillets with salt, pepper, and thyme.
- Place the fillets in the Instant Pot and cook for 2-3 minutes per side, until slightly browned.
- Remove the salmon and set aside.
- Add the butter and garlic to the pot, sautéing for 1 minute until fragrant.
- Return the salmon to the pot, add the parsley, and pour the garlic butter over the top.
- Seal the Instant Pot and cook on low pressure for 3 minutes.
- Perform a quick release, garnish with fresh lemon slices, and serve immediately.
This Instant Pot Salmon with Garlic Herb Butter is a simple yet flavorful keto lunch that comes together in no time. The salmon is perfectly cooked and tender, and the garlic herb butter elevates the dish with its richness. It’s a healthy and satisfying meal, especially when paired with a light salad or sautéed veggies.
Instant Pot Eggplant Parmesan (Keto Version)
This Instant Pot Eggplant Parmesan is a low-carb, keto-friendly twist on the classic Italian dish. The eggplant is tender and coated with a crispy almond flour crust, then layered with marinara sauce and mozzarella cheese. It’s a comforting, cheesy dish that’s perfect for a filling keto lunch.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup almond flour
- 2 eggs, beaten
- 1 cup sugar-free marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Dip each eggplant slice into the beaten eggs, then coat with almond flour seasoned with salt, pepper, and Italian seasoning.
- Press the “Sauté” function on the Instant Pot and heat some olive oil. Brown each slice of eggplant for 2-3 minutes per side.
- Layer the eggplant slices, marinara sauce, mozzarella, and Parmesan cheese in the Instant Pot.
- Seal the Instant Pot and cook on high pressure for 5 minutes.
- Perform a quick release, then serve hot.
This Instant Pot Eggplant Parmesan is a delicious and low-carb alternative to the traditional version. The crispy almond flour crust provides a satisfying texture, while the melted cheese and marinara sauce create a rich and comforting flavor. It’s an excellent option for anyone following a keto diet and craving a hearty, cheesy meal.
Instant Pot Pork Carnitas (Keto-Friendly)
Instant Pot Pork Carnitas are tender, flavorful, and perfect for a low-carb lunch. The pork is slow-cooked in the Instant Pot with a blend of spices and citrus, then shredded and crisped for that authentic carnitas texture. This dish can be served in lettuce wraps, over cauliflower rice, or just as is for a satisfying keto meal.
Ingredients
- 2 lb pork shoulder, cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 cup chicken broth
- 1/4 cup lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the pork shoulder with cumin, chili powder, paprika, salt, and pepper.
- Press the “Sauté” function on the Instant Pot and add olive oil. Brown the pork on all sides for about 4 minutes.
- Add the garlic, onion, chicken broth, and lime juice to the pot, scraping the bottom to deglaze.
- Seal the Instant Pot and cook on high pressure for 45 minutes.
- Perform a quick release, then shred the pork with two forks.
- Optionally, crisp the carnitas under a broiler for 5-7 minutes.
- Serve with fresh cilantro, in lettuce wraps, or with cauliflower rice.
These Instant Pot Pork Carnitas are tender, juicy, and full of flavor, making them a perfect keto-friendly lunch. The spices and lime juice add a zesty kick, and the carnitas can be enjoyed in various ways, such as in lettuce wraps or served over cauliflower rice. It’s a versatile, easy-to-make meal that’s both filling and delicious.
Instant Pot Beef and Spinach Stew
This Instant Pot Beef and Spinach Stew is a hearty, comforting dish that’s perfect for a keto lunch. The beef is tender and infused with the flavors of garlic, herbs, and beef broth, while the spinach adds a nutritious boost to the stew. It’s a filling, low-carb option that is rich in protein and fiber.
Ingredients
- 1 lb beef stew meat
- 4 cups beef broth
- 2 cups fresh spinach
- 2 carrots, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Press the “Sauté” function on the Instant Pot and brown the beef stew meat in batches for 4-5 minutes.
- Add the garlic, onion, and carrots, sautéing for another 2-3 minutes.
- Pour in the beef broth, dried thyme, salt, and pepper.
- Seal the Instant Pot and cook on high pressure for 25 minutes.
- Perform a quick release, then stir in the spinach until wilted.
- Serve hot and enjoy!
This Instant Pot Beef and Spinach Stew is a rich and satisfying keto lunch. The beef is tender, and the broth is flavorful and nourishing. The spinach adds a fresh, healthy element to the dish. This stew is perfect for meal prepping and can be easily stored for later lunches, offering a warm, comforting meal that’s both low-carb and nutritious.
Note: More recipes are coming soon
