[2017] 500 Instant Pot Recipes Read online

  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.