If you’re in a committed relationship with the ketogenic diet, chances are you’ve been eating a lot of salmon, eggs, and avocado. (Like, a lot.) The trio is tasty and nourishing, yes, but it can also get a little…well, boring. You know what you need to jazz up meal time? Your Instant Pot.
There’s a reason why everyone is so obsessed with the kitchen tool: Not only does it cook foods quickly, you can throw essentially anything in there and out comes a delicious meal. (Magic!) If you’re looking for some guidance on what keto-approved ingredients to mix together, consider this your guide. Rounded up here are eight 100-percent ketogenic recipe ideas to get you cooking. Whether you’re looking for breakfast, lunch, dinner, or dessert, this list has you covered.
Keep reading for eight keto Instant Pot recipes for every single meal.
In your pre-keto life, your go-to breakfast may have been a big bowl of oatmeal. Thankfully, going low-carb doesn’t require giving up hot cereal—you just have to be game for a few tweaks. This high-fiber recipe from Low-Carb Yum is made with shredded coconut, coconut flour, coconut milk, water, psyllium husk, and a few key warming spices. Ten minutes in the Instant Pot transforms the ingredients into a hot breakfast that will hit the spot.
Today is a special day because it’s the day you learned that cinnamon rolls can be remade into a legit healthy, keto-approved breakfast. The secret? Blending almond flour and coconut flour for a low-carb dough. Fiber-rich psyllium husk pops up again in this recipe, upping the nutrient density. Oh, and as for the icing? You can thank the keto gods that cream and butter are A-OK on this eating plan.
Need to feed a whole army? (Or, like, three kids?) This breakfast casserole from Recipes from a Pantry is a morning saver. It only has six ingredients, so you won’t be running through the grocery store trying to get everything you need, and it’s crustless, cutting the carbs. And of course the Instant Pot does all the hard work of cooking for you!
Back in the pre-Instant Pot days, this hearty dinner from Root + Revel would take the better part of your day to make in the slow cooker, but now, it’s ready in 40 minutes flat. The recipe calls for wild mushrooms, carrots, green beans, and tomatoes, but if there are other vegetables taking up space in your crisper that you want to use up, throw them in, too.
If you’re craving takeout, this meal will hit just the spot—and isn’t a sodium bomb either. The secret to making the sauce so good: sesame oil for flavor and arrowroot powder for thickness. Plate it with a side of cauliflower rice and dinner is served.
Stuffed peppers are a classic, and making them in your Instant Pot like Beauty and the Foodie means you get to dig in that much quicker. (It only takes 15 minutes.) The key to making this meal so good is lots of liberal spice use. Italian seasoning, garlic, onion powder, salt, and pepper are really what’s going to give the meat full flavor. There’s also a serving of flax for extra omega-3s.
This dish from Taste and See is pure comfort food. It’s warm, gooey, and cheesy. But because spaghetti squash is the primary ingredient, it’s also veggie-forward and a great source of fiber. Chicken gives this meal plenty of protein, so you’ll leave dinner full and satiated.
Now for dessert. This creme brûlée may look impressive, but thanks to the Instant Pot it’s not much work on your end. (You still get to have your fun with the hand torch though, don’t worry.) Made with heavy whipping cream, egg yolks, vanilla extract, and natural sweetener, the ingredients list is short and sweet (you know, keto-approved sweet).
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