Salt and black pepper to the taste
2 tablespoons ginger, minced
1 cup water
1 pound halibut, skinless, boneless and cut into medium chunks
Directions:
Set your instant pot on sauté mode, add oil, heat it up, add onion, stir and cook for 4 minutes.
Add water, stock, ginger and carrots, stir, cover and cook on High for 8 minutes.
Blend soup using an immersion blender, add halibut pieces, salt and pepper, stir a bit, cover pot and cook on High for 6 minutes.
Ladle into bowls and serve hot.
Enjoy!
Nutrition: calories 170, fat 6, fiber 2, carbs 6, protein 12
Trout Fillet and Sauce
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 4
Ingredients:
4 trout fillets, boneless
Salt and black pepper to the taste
3 teaspoons lemon zest, grated
3 tablespoons chives, chopped
6 tablespoons ghee
2 tablespoons olive oil
2 teaspoons lemon juice
Directions:
Set your instant pot on sauté mode, add oil and ghee, heat them up, and fish, lemon zest, lemon juice, salt and pepper, stir, cover and cook on Low for 4 minutes.
Divide fish and ghee sauce on plates, sprinkle chives on top and serve.
Enjoy!
Nutrition: calories 320, fat 6, fiber 1, carbs 4, protein 18
Shrimp and Mushrooms
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
8 ounces mushrooms, chopped
1 pound shrimp, peeled and deveined
1 yellow onion, chopped
1 asparagus bunch, cut into medium pieces
Salt and black pepper to the taste
1 spaghetti squash, cut into halves
2 tablespoons olive oil
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes, crushed
¼ cup ghee
1 cup parmesan cheese, grated
2 garlic cloves, minced
1 cup coconut cream
2 cups water
Directions:
Put the water in your instant pot, add steamer basket, add spaghetti halves, cover, cook on High for 10 minutes, scoop insides and transfer them to a bowl.
Add asparagus to the steamer basket, cover pot again, cook on High for 3 minutes, cool it down in a bowl filled with ice water, drain and leave aside.
Clean your instant pot, set it on sauté mode, add oil and ghee, heat it up, add mushrooms and onion, stir and cook for 3-4 minutes.
Add pepper flakes, Italian seasoning, salt, pepper, squash and asparagus, stir and cook for a few minutes more.
Add coconut cream, parmesan, garlic and shrimp, cover pot and cook on High for 4 minutes.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 465, fat 6, fiber 2, carbs 5, protein 10
Lemon and Garlic Shrimp
Preparation time: 10 minutes
Cooking time: 3 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
1 tablespoon ghee
1 pound shrimp, peeled and deveined
2 tablespoons lemon juice
2 tablespoons garlic, minced
1 tablespoon lemon zest
Salt and black pepper to the taste
Directions:
Set your instant pot on sauté mode, add oil and ghee, heat them up, add garlic, shrimp, lemon juice, lemon zest, salt and pepper, stir, cover and cook on High for 3 minutes.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 159, fat 1, fiber 3, carbs 5, protein 5
Haddock and Mayonnaise
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
1 pound haddock
2 tablespoons mayonnaise
3 teaspoons veggie stock
2 tablespoons lemon juice
Salt and black pepper to the taste
1 teaspoon dill, chopped
A drizzle of olive oil
¼ teaspoon old bay seasoning
Directions:
In your instant pot, mix haddock with stock, lemon juice, mayo, salt, pepper, dill, oil and old bay seasoning, toss a bit, cover and cook on High for 7 minutes.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 164, fat 12, fiber 1, carbs 6, protein 14
Chicken and Mushrooms
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
4 chicken thighs
2 cups mushrooms, sliced
¼ cup ghee
Salt and black pepper to the taste
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup water
1 teaspoon Dijon mustard
1 tablespoon tarragon, chopped
Directions:
Set your instant pot on sauté mode, add ghee, melt it, add chicken, salt, pepper, onion powder and garlic powder, stir, cook for 2 minutes on each side and transfer to a bowl.
Add mushrooms to your instant pot, stir and sauté them for 2 minutes more.
Return chicken to the pot, also add mustard and water, stir well, cover and cook on High for 10 minutes.
Add tarragon, stir, divide between plates and serve right away.
Enjoy!
Nutrition: calories 263, fat 16, fiber 4, carbs 6, protein 18
Chicken and Salsa
Preparation time: 10 minutes
Cooking time: 17 minutes
Servings: 6
Ingredients:
6 chicken breasts, skinless and boneless
2 cups jarred keto salsa
Salt and black pepper to the taste
1 cup cheddar cheese, shredded
A drizzle of olive oil
Directions:
Set your instant pot on sauté mode, add a drizzle of oil, heat it up, add chicken, stir and cook for 2 minutes on each side.
Add salsa, stir, cover and cook on High for 7 minutes.
Spread cheese all over, cover pot again and cook on High for 3 minutes more.
Divide between plates and serve right away.
Enjoy!
Nutrition: calories 220, fat 7, fiber 2, carbs 6, protein 12
Salsa Chicken Soup
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients:
1 and ½ pounds chicken tights, skinless, boneless and cubed
15 ounces chicken stock
15 ounces canned keto chunky salsa
8 ounces Monterey jack cheese, shredded
Directions:
In your instant pot, mix chicken with stock, salsa and cheese, stir, cover and cook on High for 15 minutes.
Stir soup, ladle into bowls and serve.
Enjoy!
Nutrition: calories 270, fat 16, fiber 3, carbs 5, protein 22
Hot Beef Stew
Preparation time: 10 minutes
Cooking time: 8 hours
Servings: 4
Ingredients:
1 yellow onion, chopped
2 and ½ pounds beef, ground
15 ounces canned tomatoes and green chilies, chopped
6 ounces tomato paste
2 jalapenos, chopped
4 tablespoons garlic, minced
3 celery ribs, chopped
2 tablespoons coconut aminos
4 tablespoons chili powder
Salt and black pepper to the taste
A pinch of cayenne pepper
1 bay lea
f
2 tablespoons cumin, ground
1 teaspoon oregano, dried
1 teaspoon onion powder
1 teaspoon garlic powder
Directions:
Set your instant pot on sauté mode, add beef, onion, garlic, salt and pepper, stir and cook for 3-4 minutes.
Add celery, jalapenos, tomatoes and chilies mix, tomato paste, tomatoes, aminos, cayenne, cumin, onion powder, garlic powder, bay leaf and oregano, stir, cover and cook on High for 15 minutes.
Discard bay leaf, divide stew among bowls and serve.
Enjoy!
Nutrition: calories 327, fat 7, fiber 2, carbs 5, protein 22
Leg of Lamb and Spinach Salad
Preparation time: 10 minutes
Cooking time: 40 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
2 garlic cloves, minced
2 cups veggie stock
3 pounds leg of lamb, bone discarded and butterflied
Salt and black pepper to the taste
1 teaspoon cumin, ground
¼ teaspoon thyme, dried
For the salad:
4 ounces feta cheese, crumbled
½ cup pecans, toasted
2 cups spinach
1 and ½ tablespoons lemon juice
¼ cup olive oil
1 cup mint, chopped
Directions:
Rub lamb with salt, pepper, 1 tablespoon oil, thyme, cumin and garlic.
Add the stock to your instant pot, add leg of lamb, cover and cook on High for 40 minutes.
Leave leg of lamb aside to cool down, slice and divide between plates.
Meanwhile, in a bowl, mix spinach with mint, feta cheese, ¼ cup olive oil, lemon juice, pecans, salt and pepper, toss and divide next to lamb slices.
Serve right away.
Enjoy!
Nutrition: calories 234, fat 20, fiber 3, carbs 5, protein 12
Lamb Stew
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
1 yellow onion, chopped
2 pounds lamb meat, cubed
2 tablespoons ghee
3 carrots, chopped
2 cups beef stock
1 tomato, chopped
1 garlic clove, minced
Salt and black pepper to the taste
2 rosemary sprigs, chopped
1 teaspoon thyme, chopped
Directions:
Set your instant pot on sauté mode, add ghee, heat it up, add lamb meat and brown for 2 minutes on all sides.
Add onion, stir and cook for 1 minute more.
Add carrots, tomato, garlic, thyme, rosemary, salt, pepper and stock, stir, cover and cook on High for 15 minutes.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 260, fat 12, fiber 6, carbs 10, protein 36
Beef and Mushroom Stew
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 5
Ingredients:
2 pounds beef chuck roast, cubed
1 cup beef stock
1 cup water
2 yellow onions, chopped
15 ounces canned tomatoes, chopped
4 carrots, chopped
Salt and black pepper to the taste
½ pound mushrooms, sliced
2 celery ribs, chopped
1 tablespoon thyme, chopped
½ teaspoon mustard powder
2 tablespoons coconut flour
Directions:
Set your instant pot on sauté mode, add beef, stir and brown for 2 minutes on each side.
Add tomatoes, mushrooms, onions, carrots, celery, salt, pepper mustard, stock, flour and thyme, stir, cover and cook on High for 15 minutes.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 275, fat 7, fiber 4, carbs 7, protein 28
Pomegranate and Walnuts Chicken
Preparation time: 10 minutes
Cooking time: 17 minutes
Servings: 6
Ingredients:
12 chicken thighs
2 cups walnuts, toasted and chopped
Salt and black pepper to the taste
3 tablespoons olive oil
1 yellow onion, chopped
Juice of ½ lemon
¼ teaspoon cardamom, ground
½ teaspoon cinnamon, ground
1 cup pomegranate molasses
2 tablespoons stevia
Directions:
Put walnuts in your food processor, blend and transfer to a bowl.
Set your instant pot on sauté mode, add 2 tablespoons oil, heat it up, add chicken, salt and pepper, brown for a couple of minutes on each side and transfer to a bowl.
Add the rest of the oil to your instant pot, heat it up, add onion, stir and cook for 3 minutes.
Add cardamom, cinnamon, walnuts, pomegranate molasses, chicken, stevia and lemon juice, stir, cover and cook on High for 10 minutes.
Divide everything between plates and serve.
Enjoy!
Nutrition: calories 265, fat 6, fiber 6, carbs 14, protein 16
Sausages and Mashed Celeriac
Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 6
Ingredients:
For the mash
2 celeriac, peeled and cut into cubes
Salt and black pepper to the taste
1 teaspoon mustard powder
1 tablespoon ghee, melted
4 ounces warm coconut milk
6 ounces water
1 tablespoon cheddar cheese, grated
For the sausages:
6 pork sausages
2 tablespoons olive oil
½ cup keto onion jam
2 ounces veggie stock
3 ounces water
Salt and black pepper to the taste
Directions:
Put celeriac cubes in your instant pot, add 6 ounces water, salt and pepper, stir, cover, cook on High for 6 minutes, drain, transfer to a bowl and mash using a potato masher.
Add mustard powder, ghee, milk and cheese, stir really well and leave aside for now.
Set your instant pot on Sauté mode, add oil, heat it up, add sausages and brown them on all sides.
Add onion jam, stock, 3 ounces water, salt and pepper, stir, cover and cook on High for 8 minutes.
Divide sausages on plates, add mashed celeriac on the side and serve with some of the cooking juices from the pot drizzled all over.
Enjoy!
Nutrition: calories 421, fat 12, fiber 4, carbs 7, protein 15
Seafood Summer Mix
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
12 shell clams
12 mussels
1 and ½ pounds shrimp, peeled and deveined
1 and ½ pounds fish fillets, cut into medium pieces
20 ounces canned tomatoes, chopped
5 tablespoons ghee, melted
3 garlic cloves, minced
2 yellow onions, chopped
4 tablespoons parsley, chopped
8 ounces clam juice
1 and ½ cups veggie stock
2 bay leaves
½ teaspoon marjoram, dried
1 tablespoon basil, dried
Salt and black pepper to the taste
Directions:
Set your instant pot on Sauté mode, add ghee, heat it up, add onion and garlic, stir and cook for a couple of minutes.
Add clam juice, tomatoes, stock, parsley, basil, bay leaves, marjoram, salt and pepper, stir, cover and cook on High for 10 minutes.
Add clams and mussels, stir, set the pot on simmer mode and cook for 8 minutes.
Add fish and shrimp, stir, cook for 4 minutes, ladle into bowls and serve.
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br /> Enjoy!
Nutrition: calories 300, fat 10, fiber 7, carbs 10, protein 17
Mexican Chicken Soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
2 chicken breasts, boneless and skinless and cubed
1 and ¼ cup jarred keto enchilada sauce
3 cups chicken stock
16 ounces canned tomatoes, chopped
4 ounces canned green chilies, chopped
Salt and black pepper to the taste
2 garlic cloves, minced
1 cup white onion, chopped
1 teaspoon cumin, ground
1 teaspoon oregano
For serving:
Chopped cilantro
Chopped red onion
Shredded cheddar cheese
Directions:
In your instant pot, mix chicken with enchilada sauce, stock, tomatoes, green chilies, salt, pepper, garlic, onion, cumin and oregano, stir, cover and cook on Manual for 15 minutes.
Ladle soup into bowls, serve with chopped cilantro, red onion, and shredded cheese sprinkled all over.
[2017] 500 Instant Pot Recipes Page 3