[2017] 500 Instant Pot Recipes
Page 5
3 celery stalks, chopped
2 carrots, chopped
Salt and black pepper to the taste
3 cups turkey meat, already cooked and shredded
15 ounces canned tomatoes, chopped
5 cups turkey stock
1 tablespoon cranberry sauce
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add carrots, celery and onions, stir and cook for 3 minutes.
Add tomatoes, stock, garlic, meat, cranberry sauce, salt and pepper, stir, cover, cook on Low for 30 minutes, divide into bowls and serve.
Enjoy!
Nutrition: calories 200, fat 4, fiber 1, carbs 6, protein 16
Mushroom Stew
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 6
Ingredients:
1 tablespoon olive oil
1 celery stalk, chopped
1 and ½ cups beef stock
1 red onion, chopped
2 pounds beef chuck, cubed
1 teaspoon rosemary, chopped
Salt and black pepper to the taste
1 ounce porcini mushrooms, chopped
2 carrots, chopped
2 tablespoons coconut flour
2 tablespoons ghee
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add beef, stir and brown for 5 minutes.
Add onion, celery, rosemary, salt, pepper, carrots, mushrooms and stock, stir, cover and cook on High for 15 minutes.
Heat up a pan with the ghee over medium high heat, melt it, add flour and 3 tablespoons cooking juices from the stew, stir, add to stew, set the pot on simmer mode and cook everything for 4 minutes more.
Divide into bowls and serve.
Enjoy!
Nutrition: calories 283, fat 4, fiber 3, carbs 8, protein 18
Stuffed Bell Peppers
Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 4
Ingredients:
4 bell peppers, tops and seeds removed and blanched in hot water for 3 minutes
Salt and black pepper to the taste
16 ounces beef meat, ground
1 egg
½ cup coconut milk
2 onions, chopped
8 ounces water
10 ounces keto tomato soup
Directions:
In a bowl, mix beef with salt, pepper, egg, milk and onions and stir very well.
Stuff bell peppers with this mix, place them in your instant pot, add tomato soup and water, cover and cook on High for 12 minutes.
Divide stuffed peppers between plates, drizzle cooking juices all over and serve.
Enjoy!
Nutrition: calories 182, fat 2, fiber 3, carbs 7, protein 10
Crab Legs
Preparation time: 5 minutes
Cooking time: 3 minutes
Servings: 4
Ingredients:
4 pounds crab legs, halved
3 lemon wedges
¼ cup ghee
1 cup water
Directions:
Put the water in your instant pot, add steamer basket, add crab legs inside, cover and cook on High for 3 minutes.
Transfer crab legs to a bowl, add melted ghee, toss and serve them with lemon wedges on the side.
Enjoy!
Nutrition: calories 100, fat 4, fiber 1, carbs 2, protein 7
Ketogenic Instant Pot Snacks and Appetizer Recipes
Cranberry Dip
Preparation time: 10 minutes
Cooking time: 4 minutes
Servings: 4
Ingredients:
2 and ½ teaspoons lemon zest, grated
3 tablespoons lemon juice
12 ounces cranberries
4 tablespoons stevia
Directions:
In your instant pot, mix lemon juice with stevia, lemon zest and cranberries, stir, cover and cook on High for 2 minutes.
Set the pot on simmer mode, stir your dip for a couple more minutes, transfer to a bowl and serve with some biscuits as a snack.
Enjoy!
Nutrition: calories 73, fat 0, fiber 1, carbs 2, protein 2
Chili Dip
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 8
Ingredients:
5 ancho chilies, dried and chopped
2 garlic cloves, minced
Slat and black pepper to the taste
1 and ½ cups water
2 tablespoons balsamic vinegar
1 and ½ teaspoons stevia
1 tablespoon oregano, chopped
½ teaspoon cumin, ground
Directions:
In your instant pot mix water chilies, garlic, salt, pepper, stevia, cumin and oregano, stir, cover and cook on High for 8 minutes.
Blend using an immersion blender, add vinegar, stir, set the pot on simmer mode and cook your chili dip until it thickens.
Serve with veggie sticks on the side as a snack.
Enjoy!
Nutrition: calories 85, fat 1, fiber 1, carbs 2, protein 2
Zucchini Dip
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 yellow onion, chopped
1 and ½ pounds zucchini, chopped
1 tablespoon olive oil
2 garlic cloves, minced
Salt and white pepper to the taste
½ cup water
1 bunch basil, chopped
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add onion, stir and sauté for 3 minutes.
Add zucchini, salt, pepper and water, stir, cover and cook on High for 3 minutes.
Add garlic and basil, blend everything using an immersion blender, set the pot on simmer mode and cook your dip for a few more minutes until it thickens.
Transfer to a bowl and serve as a tasty snack.
Enjoy!
Nutrition: calories 100, fat 2, fiber 3, carbs 4, protein 2
Beets and Squash Dip
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 8
Ingredients:
1 yellow onion, chopped
2 tablespoons olive oil
5 celery ribs
8 garlic cloves, minced
8 carrots, chopped
4 beets, peeled and chopped
1 butternut squash, peeled and chopped
1 cup veggie stock
¼ cup lemon juice
1 bunch basil, chopped
2 bay leaves
Salt and black pepper to the taste
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add celery, carrots and onions, stir and cook for 3 minutes.
Add beets, squash, garlic, stock, lemon juice, basil, bay leaves, salt and pepper, stir, cover and cook on High for 12 minutes.
Discard bay leaves, blend dip using an immersion blender, transfer to a bowl and serve as a snack.
Enjoy!
Nutrition: calories 83, fat 1, fiber 3, carbs 4, protein 3
Cheese and Sausage Dip
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
2 cups Mexican cheese, cut into chunks
1 cup Italian sausage, cooked and chopped
5 ounces canned tomatoes and green chilies, chopped
4 tablespoons water
Directions:
In your instant pot, mix sausage with cheese, tomatoes and chilies and water, stir, cover, cook on High for 5 minutes, blend a bit using an immersion blender, transfer to a bowl and serve as a dip.
Enjoy!
Nutrition: calories 100, fat 3, fiber 2, carbs 6, protein 4
Creamy Mushroom Dip
Preparation
time: 10 minutes
Cooking time: 35 minutes
Servings: 6
Ingredients:
1 yellow onion, chopped
¼ cup olive oil
1 tablespoon coconut flour
1 tablespoons thyme, chopped
Salt and black pepper to the taste
3 garlic cloves, minced
1 and ¼ cup chicken stock
10 ounces shiitake mushrooms, chopped
10 ounces cremini mushrooms, chopped
10 ounces Portobello mushrooms, chopped
1 ounce parmesan cheese, grated
½ cup coconut cream
1 tablespoons parsley, chopped
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add onion, salt, pepper, flour, garlic and thyme, stir well and cook for 5 minutes.
Add stock, shiitake, cremini and Portobello mushrooms, stir, cover and cook on High for 25 minutes.
Add cream, cheese and parsley, stir, set the pot on Simmer mode, cook dip for 5 minutes more, transfer to bowls and serve as a dip.
Enjoy!
Nutrition: calories 152, fat 5, fiber 4, carbs 10, protein 6
Cauliflower Dip
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 6
Ingredients:
2 tablespoons ghee
8 garlic cloves, minced
7 cups veggie stock
6 cups cauliflower florets
Salt and black pepper to the taste
½ cup coconut milk
Directions:
Set your instant pot on Sauté mode, add ghee, heat it up, add garlic, salt and pepper, stir and cook for 2 minutes.
Add stock and cauliflower to the pot, heat up, cover and cook on High for 7 minutes.
Transfer cauliflower and 1 cup stock to your blender, add milk and blend well for a few minutes.
Transfer to a bowl and serve as a dip for veggies.
Enjoy!
Nutrition: calories 100, fat 4, fiber 4, carbs 7, protein 7
Spicy Mango Dip
Preparation time: 10 minutes
Cooking time: 13 minutes
Servings: 4
Ingredients:
1 shallot, chopped
1 tablespoon coconut oil
¼ teaspoon cardamom powder
2 tablespoons ginger, minced
½ teaspoon cinnamon powder
2 mangos, peeled and chopped
2 red hot chilies, chopped
1 apple, cored and chopped
¼ cup raisins
5 tablespoons stevia
1 and ¼ apple cider vinegar
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add shallot and ginger, stir and cook for 3 minutes.
Add cinnamon, hot peppers, cardamom, mangos, apple, raisins, stevia and cider, stir, cover and cook on High for 7 minutes.
Set the pot on simmer mode, cook your dip for 6 minutes more, transfer to bowls and serve cold as a snack.
Enjoy!
Nutrition: calories 100, fat 2, fiber 1, carbs 3, protein 1
Tomato Dip
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 20
Ingredients:
2 pounds tomatoes, peeled and chopped
1 apple, cored and chopped
1 yellow onion, chopped
3 ounces dates chopped
Salt to the taste
3 teaspoons whole spice
½ pint balsamic vinegar
4 tablespoons stevia
Directions:
Put tomatoes, apple, onion, dates, salt, whole spice and half of the vinegar in your instant pot, stir, cover and cook on High for 10 minutes.
Set the pot on simmer mode, add the rest of the vinegar and stevia, stir, cook for a few minutes more until it thickens, transfer to bowls and serve as a snack.
Enjoy!
Nutrition: calories 100, fat 3, fiber 3, carbs 6, protein 2
Mustard and Mushrooms Dip
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
6 ounces mushrooms, chopped
3 tablespoon olive oil
1 thyme sprigs
1 garlic clove, minced
4 ounces beef stock
1 tablespoon balsamic vinegar
1 tablespoon mustard
2 tablespoon coconut cream
2 tablespoons parsley, finely chopped
Directions:
Set your instant pot on Sauté mode, add oil, heat it up, add thyme, mushrooms and garlic, stir and sauté for 4 minutes.
Add vinegar and stock, stir, cover, cook on High for 3 minutes, discard thyme, add mustard, coconut cream and parsley, stir, set the pot on simmer mode and cook for 3 minutes more.
Divide into bowls and serve as a snack.
Enjoy!
Nutrition: calories 100, fat 3, fiber 2, carbs 4, protein 3
Artichoke Dip
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 6
Ingredients:
14 ounces canned artichoke hearts
8 ounces cream cheese
8 ounces mozzarella cheese, shredded
16 ounces parmesan cheese, grated
10 ounces spinach, torn
1 teaspoon onion powder
½ cup chicken stock
½ cup coconut cream
3 garlic cloves, minced
½ cup mayonnaise
Directions:
In your instant pot, mix artichokes with stock, garlic, spinach, cream cheese, coconut cream, onion powder and mayo, stir, cover and cook on High for 5 minutes.
Add mozzarella and parmesan, stir well, transfer to a bowl and serve as a snack.
Enjoy!
Nutrition: calories 200, fat 3, fiber 0, carbs 4, protein 7
Asparagus and Prosciutto Appetizer
Preparation time: 5 minutes
Cooking time: 4 minutes
Servings: 4
Ingredients:
8 asparagus spears
8 ounces prosciutto slices
2 cups water
A pinch of salt
Directions:
Wrap asparagus spears in prosciutto slices and place them on a cutting board.
Add the water to your instant pot, add a pinch of salt, add steamer basket, place asparagus inside, cover and cook on High for 4 minutes.
Arrange asparagus on a platter and serve as an appetizer.
Enjoy!
Nutrition: calories 83, fat 3, fiber 2, carbs 6, protein 3
Salmon Patties
Preparation time: 10 minutes
Cooking time: 7 minutes
Servings: 4
Ingredients:
1 teaspoon olive oil
1 egg, whisked
4 tablespoons coconut flour
1 pound salmon meat, minced
2 tablespoons lemon zest, grated
Salt and black pepper to the taste
Arugula leaves for serving
Directions:
Put salmon in your food processor, blend it, transfer to a bowl, add salt, pepper, lemon zest, coconut and egg, stir well and shape small patties out of this mix.
Set your instant pot on sauté mode, add oil, heat it up, add patties and cook them for 3 minutes on each side.
Arrange arugula on a platter, add salmon patties on top and serve as an appetizer.
Enjoy!
Nutrition: calories 162, fat 3, fiber 2, carbs 6, protein 16
Cod Puddings
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
1 pound cod fillets, skinless, boneless cut into medium pieces
2 tablespoons parsley, chopped
4 ounces coconut flour
&
nbsp; 2 teaspoons lemon juice
2 eggs, whisked
2 ounces ghee, melted
½ pint coconut milk, hot
½ pint shrimp sauce
Salt and black pepper to the taste
½ pint water
Directions:
In a bowl, mix fish with flour, lemon juice, shrimp sauce, parsley, eggs, salt and pepper and stir.
Add milk and melted ghee, stir well and leave aside for a couple of minutes.
Divide this mix greased ramekins.
Add the water to your instant pot, add the steamer basket, add puddings inside, cover and cook on High for 15 minutes.
Serve the warm.
Enjoy!
Nutrition: calories 172, fat 3, fiber 2, carbs 5, protein 6
Mussels Appetizer