Samuel Smoot - Keto Instant Pot CookBook

Contents
Simple Pork Vindaloo

Simple Pork with Sauerkraut
Smoked Sausages with Cabbage
Smoked Sausages with Kale
Smoky Barbecue Pork Baby Ribs
Spinach and Almond Pork Rolls
Super Easy Sweet Ham
Super Meatballs alla Parmigiana
Super Pork Shrimp Cabbage Shumai
Thai Pork and Green Salad
Youvarlakia
Almond Pancakes
Parmesan Baked Eggs
Cheddar Broccoli Egg Bites
Classic Cinnamon Roll Coffee Cake
Cheddar Chicken Casserole
Easy Eggs Benedict
Lettuce Wrapped Chicken Sandwich
Keto Cabbage Hash Browns
Fluffy Vanilla Pancake
Pork and Quill Egg Cups
Bell Peppers Stuffed with Eggs
Bacon Wrapped Avocado Bomb
Easy Stuffed Hard-Boiled Eggs
Cheesy Turkey Rolls
Breakfast Beef Taco Skillet
Chicken and Cauliflower Bake
Kale and Bacon Frittatas
Flavor-Packed Breakfast Pizza
Pumpkin Cake with Walnuts
Simple Pancake Bites
Bacon and Egg Bake with Kale
Cheesy Eggs with Tomatoes
Strawberry Mug Cake s
Sumptuous Breakfast Casserol e
Traditional Mediterranean Eggs
Cheesy Bacon and Kale Quich e
Coconut Porridge with Pumpkin Seeds
Broccoli, Ham, and Pepper Frittat a
Fast and Easy Egg Cup s
Simple Cauliflower Mac and Cheese
Kale and Sausage Egg Muffins
Peppery Ham Frittata
Almond Butter Beef Bowl
Chorizo and Egg Lettuce Tacos
Bacon and Broccoli Frittata
Hemp Hearts and Coconut Porridge
Blueberry and Cauliflower Rice Pudding
Warm Breakfast Salad with Sardines
Sumptuous Breakfast Stuffed Mushrooms
Bell Pepper Cups with Eggs Benedict
Creamy Almond Porridge with Berries
Slow Cooked German Pancake
Cheesy Mushroom Spinach Frittata
Simple Cauliflower Couscous
Savory and Rich Creamed Kale
Garlicky Buttery Whole Cauliflower
Broiled Cauli Bites
Creamy Mashed Cauliflower
Easy Cauliflower Curry
Spicy Cauliflower Head
Parmesan Zoodles
Stir Fried Asparagus and Kale
Buttery Thyme Cabbage
Lemony Broccoli
Simple Cauliflower Gnocchi
Zucchini and Daikon Fritters
Sesame Zoodles with Scallions
Falafel and Lettuce Salad
Instant Pot Zucchini Sticks
Curried Cauliflower and Tomatoes
Gobi Masala
Spaghetti Squash Noodles with Tomatoes
Lemony Asparagus with Gremolata
Garlicky Broccoli with Roasted Almonds
Vinegary Broccoli with Cheese
Asparagus with Copoundy Cheese
Chanterelle Mushrooms with Cheddar Cheese
Satarash with Eggs
Chinese-Style Pe-Tsai with Onion
Steamed Tomato with Halloumi Cheese
Aromatic Spicy Zucchini
Braised Collards with Red Wine
Spinach with Almonds and Olives
Zoodles with Mediterranean Sauce
Cauliflower Spinach Medley
Green Beans with Onion
Spaghetti Squash Noodles
Cabbage in Cream Sauce
Cheesy Cauliflower Flatbread
Lime Cauliflower Rice with Cilantro
Stir-Fried Cauliflower Rice with Mushrooms
Peppery Brussels Sprouts
Teriyaki Mushrooms with Chives
Traditional Italian Pepperonata
Garlicky Cauliflower with Vegan Parmesan
Green Beans with Mushrooms
Traditional Blitva with Dry Sherry
Spicy Veggie Kabobs
Traditional French Ratatouille
Smoked Paprika Cauliflower Balls
Teriyaki Eggplants with Sesame Seeds
Buttery Radish with Rosemary
Cremini Mushrooms with Chives
Broccoli with Cream Cheese
Low Carb Veggie Bowl
Vinegary Collard Greens
Mustard Bell Peppers
Garlicky Peppers Mix with Cilantro
Garlicky Brussels Sprouts with Onions
Asparagus with Creamy Dip
Cheesy Pancetta Pizza Dip
Herbed Mushrooms
Cauliflower Cheese Balls
Colby Cheese and Pepper Dip
Cheesy Cauliflower Tots
Easy Deviled Eggs
Brussels Sprouts with Aioli Sauce
Creole Pancetta and Cheese Balls
Chinese Spare Ribs
Sesame Mushrooms
Herbed Shrimp
Cayenne Beef Bites
Bok Choy Salad Boats with Shrimp
Cheese Stuffed Bell Peppers
Fast Spring Kale Appetizer
Lemon-Cheese Cauliflower Bites
Herbed Zucchini Slices
Stuffed Jalapeños with Bacon
Mayo Chicken Celery
Parmesan Chicken Balls with Chives
Chicken and Cabbage Salad
Cauliflower Fritters with Cheese
Creamy Spinach
Lemon-Butter Mushrooms
Chili Broccoli Sprouts
Creamy Keto Beans
Italian-Style Kale
Sesame Bok Choy
Butter Purple Petals
Cheesy Zucchini Rings
Scrambled Eggs Salad with Tomato
Salmon Salad with Feta Cheese
Broccoli Purée
Turmeric Shredded Cauliflower
Parsley Fennel Slices
Celery Stalk Chicken Salad
Sautéed Kale with Flax Seeds
Asparagus and Eggplant Mix
Soft Celery Cubes
Cream Cremini Mushrooms Stew
Lemon Brussels Sprout s
Paprika Egg Sala d
Mashed Cauliflower with Cheese
Pepperoni Pizza Bite s
Cauliflower and Broccoli Sala d
Keto Buffalo Chicken Lettuce Wraps
Artichoke With Butter Garlic Sauc e
Lime Baocn Guacamol e
Loaded Chicken Cobb Sala d
Chinese Bok Choy
Cayenne Bacon and Green Cabbage
Creamy Spinach with Scallions
Ahi Tuna and Cherry Tomato Salad
Garlic Tuna Casserole
Cheesy Trout Casserole
Rainbow Trout with Mixed Greens
Tuna Fillets with Lemon Butter
Lemony Tilapia Fillets with Arugula
Cheesy Fish Bake with Veggies
Halibut Stew with Bacon and Cheese
Lemony Mahi-Mahi fillets with Peppers
Aromatic Monkfish Stew
Chunky Fish Soup with Tomatoes
Haddock and Veggie Foil Packets
Herb-Crusted Cod Steaks
Lemony Fish and Asparagus
Fish Packets with Pesto and Cheese
Cod Fillets with Cherry Tomatoes
Garam Masala Fish
Snapper in Spicy Tomato Sauce
Perch Fillets with Red Curry
Lemony Salmon with Tomatoes
Salmon Fillets and Bok Choy
Salmon Steaks with Garlicky Yogurt
Foil-Packet Salmon
Pesto Salmon with Almonds
Avocado Salmon Burger s
Lemony Salmon with Avocados
Easy Salmon Packets
Crispy Salmon Fillets
Lemon-Dill Salmon
Swai with Port Wine Sauce
Tarragon Bluefish in Vermouth Sauce
Smoked Sausage and Grouper
Cheesy Mussel Stew
Cheesy Shrimp Salad
Garlic Halibut Steaks
Bacon and Seafood Chowder
Creamy Mackerel Chowder
Parsley Scallops
Easy Sea Scallops
Shrimp Salad with Baby Spinach
Crab and Shrimp Stew
Shrimp Stir-Fry
Spicy Shrimp Salad
Stir-Fry Shrimp and Cauliflower
Shrimp Scampi
Cajun Shrimp and Crab
Basil Scallops in Port Wine
King Crab with Mushrooms
Buttered Crab Legs
Simple Steamed Clams
Herb and Lemon Whole Chicken
Barbecue Shredded Chicken
Chicken Carnitas
Cheesy Chicken Casserole
Chicken Escabèche
Chicken and Scallions Stuffed Peppers
Spicy Chicken with Bacon and Peppers
Tangy Meatballs
Thai Coconut Chicken
Classic Chicken Salad
BLT Chicken Salad
Easy Kung Pao Chicken
Crack Chicken Breast s
Bruschetta Chicken
Baked Cheesy Mushroom Chicken
Chicken and Bacon Ranch Casserole
Chicken Tacos with Fried Cheese Shells
Chicken Piccata
Keto Chicken Enchilada Bowl
Chicken and Mixed Greens Sala d
Cheesy Pesto Chicken
Chicken Alfredo with Bacon
Stuffed Chicken with Spinach and Feta
Instant Pot Ranch Chicken
Simple Shredded Chicken
Chicken Fajita Bowls
Prosciutto-Wrapped Chicken
Creamy Chicken Cordon Bleu
Cheesy Chicken Drumsticks
Jamaican Curry Chicken Drumsticks
Parmesan Drumsticks
Chicken Legs with Mayo Sauce
Chicken With Cheese Mushroom Sauce
Chicken Cacciator e
Salsa Chicken Legs
Curried Mustard Chicken Legs
Buffalo Wings
Barbecue Wings
Butter-Parmesan Wings
Chicken Wingettes with Cilantro Sauce
Chicken Fillets with Cheese Sauce
Chicken Liver Pâté
Creamy Chicken and Cauliflower Soup
Sesame Chicken
Greek Chicken Salad
Italian Chicken Thighs
Chicken Adobo
Garlic Turkey Breast Tenderloins
Creamed Turkey Breasts with Mushrooms
Paprika Turkey Breasts with Pesto Sauce
Cheese and Mayo Turkey
Spicy Turkey Meatball s
Turkey Salad with Cucumber and Celery
Turkey Mushroom Gravy
Turkey and Tomato Soup
Scallion Turkey Legs
Instant Pot Mexican Chili
Cornish Game Hens with Garlic
Beef and Sausage Medley
Beef Back Ribs with Barbecue Glaze
Beef Big Mac Salad
Beef Bourguignon
Beef Brisket with Cabbage
Beef Carne Guisada
Beef Cheeseburger Pie
Beef Clod Vindaloo
Beef Masala Curry
Beef Ribs with Radishes
Beef Shami Kabob
Beef Shawarma and Veggie Salad Bowls
Beef Shoulder Roast
Beef Stuffed Kale Rolls
Beef, Bacon and Cauliflower Rice Casserole
Braised Tri-Tip Steak
Cheesy Bacon Stuffed Meatloaf
Classic and Sumptuous Pot Roast
Classic Osso Buco with Gremolata
Classic Rogan Josh
Classic Ropa Vieja
Creamy Lamb Curry
Easy Lamb Burgers
Galbijjim
Greek Lamb Leg
Ground Beef with Okra
Harissa Lamb
Hearty Chimichurri Skirt Steak
Hearty Turkish Kebab Gyros
Herbed Lamb Shank
Hibachi Steak with Cremini Mushroom
Icelandic Lamb with Turnip
Indian Lamb Korma
Italian Beef and Pork Rind Meatloaf
Korean Beef and Pickled Vegetable Bowls
Lamb and Tomato Bhuna
Lamb Kleftiko with Turnip
Lamb Kofta Curry
Lamb Koobideh
Lamb Rostelle
Lamb Sirloin Masala
Mongolian Flank Steak
Persian Pomegranate Lamb
Pesto Lamb Rack
Pho Bo
Pork Stroganoff
Ritzy Beef Rump and Vegetable Salad
Round Steak Beef Pot
Simple Peppery Lamb Ribs
Simple Roast Lamb Leg
Simple Steak Cubes
Simple Veal Meatloaf
Slow Cooked Beef Pizza Casserole
Slow Cooked Beef Steak
Super Easy Goulash
Swiss Beef Meatball Casserole
Albóndigas Sinaloenses
Apple and Pumpkin Ham
Aromatic Pork Steak Curry
Bacon-Wrapped Pork Bites
Beery Boston-Style Butt
Blade Pork with Sauerkraut
Blue Pork
Bo Ssäm
Cheesy Pork Taco Casserole
Chile Verde Pulled Pork with Tomatillos
Classic Pork and Cauliflower Keema
Coconut Pork Muffins
Creamy Pork Liver
Easy Braised Pork Belly
Easy Ginger Pork Meatballs
Easy Pork Steaks with Pico de Gallo
Egg Meatloaf
Eggplant Pork Lasagna
Golden Bacon Sticks
Hawaiian Pulled Pork Roast with Cabbage
Hearty Barbecue Pork Ribs
Hearty Pork Carnitas
Herbed Pork Roast with Asparagus
Italian Sausage Stuffed Bell Peppers
Marinara Sausage with Bell Peppers
Mediterranean Rum Pork
Milk Pork Belly
Pork Adovada
Pork and Spinach Florentine
Pork Bolognese Zoodles
Pork Butt and Vegetable Salad
Pork in Eggplant
Pork Posole
Pork Sausages and Mushroom Pot
Pork Sloppy Joes with Oopsies
Pork Sub Salad
Pork with Avocado Mayo
Pork with Fresh Winter Squash Salad
Pork with Mushroom Sauce
Provolone Cheese Stuffed Meatballs
Ritzy Pork Saag
Roast Pork Tenderloin
Salsa Pork and Chuck Meatloaf
Simple Pork Shank with Cauliflower
Za'atar Pork and Vegetables
Avocado and Serrano Chile Soup
Bacon Curry Soup
Bacon, Leek, and Cauliflower Soup
Beef and Cauliflower Soup
Beef and Eggplant Tagine
Beef and Okra Stew
Beef and Spinach Stew
Beef Meatball Minestrone
Beef T-Bone Broth
Blue Cheese Mushroom Soup
Broccoli and Bacon Cheese Soup
Broccoli and Red Feta Soup
Buffalo Chicken Soup
Cabbage and Pork Soup
Cauliflower Rice and Chicken Thigh Soup
Cheesy Cauliflower Soup
Chicken and Zoodles Soup
Chicken Chili Verde Soup
Chicken Thigh and Shrimp Stock
Chicken Chipotle Stew
Chicken Thigh Curry Stew
Cod Stew
Cordon Blue Ham Soup
Creamy Asparagus Soup
Creamy Bacon and Cauliflower Chowder
Creamy Beef Soup
Creamy Pancetta Chowder
Easy Chicken Soup
Easy Chorizo Soup
Easy Egg Drop Soup
Flu-Fighter Spinach and Mushroom Soup
Green Garden Soup
Hearty Chuck Roast and Vegetable Stew
Italian Lamb and Turnip Stew
Kale Curry Soup
Lamb and Broccoli Soup
Leek and Jack Cheese Soup
Mexican Chicken and Avocado Soup
Mushroom Pizza Soup
Mushroom, Artichoke, and Spinach Soup
Pancetta and Jalapeño Soup
Pork and Daikon Stew
Pork and Woodear Soup
Pork Cheeseburger Soup
Rich Beef and Vegetable Chili
Ritzy Chicken Sausage and Veg Soup
Salmon and Tomatillos Stew
Salsa Chicken and Cheese Soup
Simple Chicken Paprikash
Spicy Pumpkin and Pork Soup
Super Easy Bok Choy Soup
Texas Roasted Tomato Chili
Thai Shrimp and Mushroom Soup
Tomato Beef Chili
Turnip Soup
Tuscan Sausage and Kale Soup
Vanilla Crème Brûlée
Lemon and Ricotta Torte
Easy Chocolate Fondue
Deconstructed Tiramisu
Cinnamon Roll Cheesecake
Cocoa Custard
Pumpkin Pie Spice Pots De Crème
Easy Flourless Chocolate Tortes
Glazed Pumpkin Bundt Cake
Almond Chocolate Fudge
Mini Maple Bacon Upside-Down Cheesecakes
Maple-Glazed Zucchini Bundt Cake
Espresso Cheesecake with Raspberries
Chocolate Molten Cake
Creamy Pine Nut Mousse
Lush Chocolate Cake
Hearty Crème Brûlée
Traditional Cheesecake
Chocolate Chip Brownies
Traditional Kentucky Butter Cake
Caramelized Pumpkin Cheesecake
Southern Almond Pie
Daikon and Almond Cake
Almond Pie with Coconut
Coconut Cupcakes
Buttery Blueberry Muffins
Simple Vanilla Flan
Fast and Easy Custard
Classic Lava Cake
Simple Coconut Balls
Coconut Chocolate Cake
Iced Cream Chocolate Bites
Coconut Whipping Cream
Cannoli Chocolate Bites
Chocolate Mousse
Almond Chocolate Squares
Coconut Chocolate Butter
Mini Chocolate Cakes
Simple Pecan Cookie Bars
Savory Chocolate Coated Cashews
Fudge Fat Bombs
Walnut Fudge with Coconut Flakes
Mini Almond Butter Cakes
Chocolate-Coated Pumpkin Seeds
Decadent Fudge with Avocado
Mint Chocolate Chip Ice Cream
Lemony Blueberry Curd
Yummy Chocolate Mousse
Luscious Tropical Dream Cake
Chocolate and Almond Crème
Rum Vanilla Flan
Blueberry Porridge
Rosewater Dessert Porridge
Blueberry Cobbler
Streusel Pumpkin Cake
Pecan and Walnut Granola
Blueberry Almond Cereal
Bacon and Mushroom Quiche Lorraine
Creamy Baked Eggs and Ham
Pumpkin Pudding
Bacon and Spinach Eggs
Cheesy Bacon Egg Cups
Slow-Cooked Granola with Nuts
Creamy Cauliflower Nutty Porridg e
Simple Hard-Boiled Eggs
Herbed Buttery Breakfast Steak
Gruyère Asparagus Frittata
Simple Pork Vindaloo
Prep time: 10 minutes | Cook time: 16 minutes | Serves 6
Ingredients:
1 tablespoon olive oil

2 pounds (907 g) pork loin, sliced into strips
1 head cauliflower, broken into florets
1 teaspoon oyster sauce
2 tablespoons coconut aminos
3 cloves, whole
1 teaspoon brown mustard seeds
1 teaspoon ground cardamom
2 garlic cloves, minced
½ teaspoon mixed peppercorns
1 teaspoon cayenne pepper
Sea salt, to taste
1 cup water
2 tablespoons fresh cilantro, roughly chopped
Directions:
1. Press the Sauté button to heat up the Instant Pot. Heat the oil and
sear the pork loin for 4 minutes, stirring periodically.
2. Add the remaining ingredients, except for fresh cilantro.
3. Secure the lid. Choose the Meat/Stew mode and set cooking time
for 12 minutes at High pressure.
4. Once cooking is complete, use a natural pressure release for 5
minutes, then release any remaining pressure. Carefully remove the
lid.
5. Serve topped with fresh cilantro.
Per Serving
calories: 354 | fat: 19.3g | protein: 39.8g | carbs: 3.3g | net carbs:
1.1g | fiber: 2.2g
Simple Pork with Sauerkraut
Ingredients:
1 tablespoon coconut oil

½ teaspoon ground coriander
½ teaspoon cayenne pepper
4 pork chops, chopped
1 cup sauerkraut
Directions:
1. Melt the coconut oil in the Instant Pot on Sauté mode.

2. Add the ground coriander, cayenne pepper, and chopped pork
chops.
3. Cook the pork on Sauté mode for 7 minutes on each side.
4. Transfer the cooked pork in the bowl, add sauerkraut and mix well.
5. Serve immediately.
Per Serving
0.7g | fiber: 1.2g
Smoked Sausages with Cabbage

Ingredients:
6 ounces (170 g) smoked sausages, chopped

1 teaspoon avocado oil
½ teaspoon chili powder
1 teaspoon ground paprika
1 cup white cabbage, shredded
1 cup chicken stock
Directions:
1. Put the smoked sausages and avocado oil in the Instant Pot and
cook on Sauté mode for 5 minutes. Stir constantly.
2. Add the chili powder, ground paprika, and shredded cabbage. Mix
the well.
3. Add chicken stock. Close the lid.
4. Select Manual mode mode and set cooking time for 15 minutes on
High Pressure.
5. When timer beeps, make a quick pressure release. Open the lid.
6. Stir and serve.
Per Serving
1.9g | fiber: 1.6g
Smoked Sausages with Kale

Ingredients:
4 smoked sausages
6 cups chopped kale
¼ cup water
Directions:
1. Place the sausages in the Instant Pot. Top with the kale and pour in
the water.
2. Lock the lid. Select Manual mode. Set cooking time for 4 minutes
on High Pressure.
3. When cooking is complete, let the pressure release naturally for 5
minutes, then release any remaining pressure. Unlock the lid.
Per Serving
9.0g | fiber: 2.0g
Smoky Barbecue Pork Baby Ribs

Ingredients:
1 (2-pound / 907-g) rack pork baby back ribs, white membrane

removed
2 tablespoons barbecue rub
1 cup water
½ cup apple cider vinegar
¹⁄ ₃ cup low-carb barbecue sauce
Directions:
1. Season the ribs with the barbecue rub.

2. Pour the water and vinegar into the Instant Pot, then place a trivet in
the pot. Coil the ribs on the trivet.
on High Pressure.
5. Turn the oven broiler on high. Line a roasting pan with aluminum
foil. Put the ribs on the foil.
6. Baste the ribs with the barbecue sauce.
7. Broil the ribs for 5 to 10 minutes, or until well browned.
8. Serve hot.
Per Serving
10.0g | fiber: 0g
Spinach and Almond Pork Rolls

Ingredients:
¼ cup spinach
2 ounces (57 g) Parmesan cheese, grated
¼ cup almonds, chopped
12 ounces (340 g) pork fillet, cut into 4 fillets
1 tablespoon avocado oil
5 tablespoons beef broth
Directions:
1. Put the spinach in a food processor. Pulse until smooth.

2. Mix the Parmesan with spinach and chopped almonds in a bowl.
Arrange four pork fillets on a clean work surface.
3. Sprinkle the spinach mixture over the fillets and roll the fillets up.
4. Heat the avocado oil on Sauté mode in the Instant Pot.
5. Place the pork rolls in the hot oil and cook for 3 minutes on each
side.
6. Add the broth and close the lid.
7. Select Manual mode and set cooking time for 15 minutes on High
Pressure. Flip the rolls on another side every 5 minutes to avoid
burning.
8. When timer beeps, perform a natural pressure release for 5 minutes,
then release any remaining pressure. Open the lid.
Per Serving
1.2g | fiber: 0.9g
Super Easy Sweet Ham

Ingredients:
1 cup water
3 tablespoons erythritol
½ cup butter
½ teaspoon cumin seeds
1 pound (454 g) ham
Directions:
1. Pour the water in the Instant Pot and insert the trivet.
2. In a mixing bowl, mix the erythritol, butter, and cumin seeds.
3. Brush the ham with the sweet mixture and transfer to the Instant
Pot.
4. Add the remaining sweet mixture. Close the lid.
Pressure.
6. When timer beeps, use a quick pressure release and open the lid.
7. Slice the ham and serve.
Per Serving
2.0g | fiber: 1.0g
Super Meatballs alla Parmigiana

Ingredients:
2 pounds (907 g) lean ground pork

¼ cup pork rinds, crushed
1 egg
1 cup grated Parmesan cheese
1 teaspoon garlic paste
2 tablespoons scallions, chopped
1 teaspoon shallot powder
½ teaspoon dried basil
½ teaspoon dried sage, crushed
1 teaspoon red pepper flakes, crushed
Salt and ground black pepper, to taste
¼ cup beef bone broth
1 tablespoon sesame oil
2 cups unsweetened tomato purée
4 ounces (113 g) Mozzarella cheese, slices
Directions:
1. In a mixing bowl, combine the ground pork, pork rinds, egg,

Parmesan cheese, garlic paste, scallions, shallot powder, basil, sage,
red pepper, salt, black pepper, and beef bone broth. Mix to combine
well. Shape the mixture into 2-inch meatballs.
2. Press the Sauté button to heat up the Instant Pot. Heat the oil until
sizzling. Sear the meatballs until browned.
3. Pour the tomato purée over the meatballs.
4. Secure the lid. Choose the Manual mode and set cooking time for 8
minutes at High pressure.
5. Once cooking is complete, use a quick pressure release. Carefully
remove the lid.
6. Top the meatballs with Mozzarella slices and cook for 2 more
minutes on Sauté mode until Mozzarella is golden. Serve hot
Per Serving
1.5g | fiber: 4.1g
Super Pork Shrimp Cabbage Shumai

Prep time: 25 minutes | Cook time: 10 minutes | Makes 16
shumais
Ingredients:
8 large outer cabbage leaves

For Filling:
10 ounces (283 g) ground pork

½ pound (227 g) shrimp, peeled, deveined, and finely chopped
2 dried shiitake mushrooms, soaked to rehydrate, minced
1 large egg
1 tablespoon coconut vinegar
1 tablespoon coconut aminos
1 scallion, white and light-green parts only, minced
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
Pinch of ground black pepper
1 cup water
For Dipping Sauce:
2 tablespoons coconut vinegar

¼ cup coconut aminos
2 teaspoons sesame oil
½ teaspoon red pepper flakes
Directions:
1. Bring a large pot of water to a boil. Prepare a large bowl of ice

water.
2. Blanch the cabbage by boiling the leaves for 1 minute, then
dunking them in a bowl of ice water.
3. Halve each leaf lengthwise and remove the tough center rib. Blot
any excess moisture from the leaves with a clean kitchen towel and
set aside.
4. In a bowl, combine the pork, shrimp, mushrooms, egg, vinegar,
coconut aminos, scallion, ginger, sesame oil, and pepper and stir in
one direction until the mixture comes together in a ball. Toss the
mixture between the hands a few times to help the filling set.
5. Place about 1 tablespoon of filling in the center of one piece of
cabbage wrapper. Fold the wrapper in the left and right sides, then
fold the bottom edge up over the filling snugly. Roll the wrap away
from you. Set the wraps on a plate, seam side down. Continue until
all the filling is used.
6. Pour the water into the Instant Pot. Place the trivet inside. Place a
steaming basket atop the trivet. Arrange the cabbage rolls inside the
basket, seam side down.
7. Secure the lid. Press the Manual button and set cooking time for 9
minutes on High Pressure.
8. Meanwhile, in a bowl, whisk together the vinegar, coconut aminos,
sesame oil, and pepper flakes.
9. When timer beeps, quick release the pressure. Open the lid. Use
tongs to transfer the cabbage shumais to a serving plate.
10.
Serve the cabbage shumais warm with sauce.
Per Serving (1 shumai)
calories: 89 | fat: 5.1g | protein: 8.7g | carbs: 1.9g | net carbs: 1.5g |
fiber: 0.4g
Thai Pork and Green Salad

Ingredients:
1 pound (454 g) pork loin roast

½ cup chicken broth
½ cup water
½ head cabbage, shredded
1 cup baby spinach
1 cup arugula
2 celery with leaves, chopped
4 spring onions, chopped
1 red chili, deseeded and finely chopped
1 teaspoon keto-friendly Thai fish sauce
2 teaspoons coconut aminos
2 teaspoons each sesame oil
Juice of 1 lemon
Directions:
1. Add pork loin roast, broth and water to the Instant Pot greased with
cooking spray.
minutes, the release any remaining pressure. Carefully remove the
lid.
4. Allow the pork loin roast to cool completely. Shred the meat and
transfer to a salad bowl.
5. Add the cabbage, spinach, arugula, celery, spring onions, and chili.
6. Make the dressing by mixing the Thai fish sauce, coconut aminos,
sesame oil, and lemon juice. Whisk to combine well and dress the
salad.
7. Serve chilled.
Per Serving
3.9g | fiber: 4.7g
Youvarlakia
Ingredients:
1 pound (454 g) ground pork

1 egg white
1 teaspoon dill
½ cup green onions, chopped
1 teaspoon garlic paste
2 tablespoons parsley, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon basil
Sea salt, to taste
½ teaspoon ground black pepper
4 cups beef bone broth
1 tablespoon butter
2 eggs
2 tablespoons freshly squeezed lemon juice
½ cup feta cheese, sliced
Directions:
1. In a mixing bowl, combine ground pork, egg white, dill, green

onions, garlic paste, parsley, cilantro, basil, salt, black pepper, and
cayenne pepper. Roll the mixture into meatballs.
2. Press the Sauté button to heat up the Instant Pot. Once hot, add the
oil. Sear the meatballs for 4 minutes or until no longer pink in
center.
3. Add broth and butter. Secure the lid. Choose the Soup mode and set
cooking time for 20 minutes at High pressure.
remove the lid.
5. In a small mixing dish, whisk two eggs with lemon juice. Add the
mixture to the hot soup.
6. Press the Sauté button and let it simmer for a couple of minutes
more or until heated through.
7. Serve garnished with feta cheese.
Per Serving
1.8g | fiber: 2.1g
Almond Pancakes
Prep time: 10 minutes | Cook time: 15 minutes per batch | Serves 6
Ingredients:
4 eggs, beaten
2 cups almond flour
½ cup butter, melted
2 tablespoons granulated erythritol
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt
¾ cup water, divided
Directions:
1. In a blender, combine all the ingredients, except for the ½ cup of

the water. Pulse until fully combined and smooth. Let the batter rest
for 5 minutes before cooking.
2. Fill each cup with 2 tablespoons of the batter, about two-thirds of
the way full. Cover the cups with aluminum foil.
3. Pour the remaining ½ cup of the water and insert the trivet in the
Instant Pot. Place the cups on the trivet.
4. Set the lid in place. Select the Manual mode and set the cooking
time for 15 minutes on High Pressure. When the timer goes off, do
a quick pressure release. Carefully open the lid.
5. Repeat with the remaining batter, until all the batter is used. Add
more water to the pot before cooking each batch, if needed.
6. Serve warm.
Per Serving (3 bites)
4.0g | fiber: 4.2g
Parmesan Baked Eggs

Ingredients:
1 tablespoon butter, cut into small pieces

2 tablespoons keto-friendly low-carb Marinara sauce
3 eggs
2 tablespoons grated Parmesan cheese
¼ teaspoon Italian seasoning
1 cup water
1. Place the butter pieces on the bottom of the oven-safe bowl. Spread
the marinara sauce over the butter. Crack the eggs on top of the
marinara sauce and top with the cheese and Italian seasoning.
2. Cover the bowl with aluminum foil. Pour the water and insert the
trivet in the Instant Pot. Put the bowl on the trivet.
time for 10 minutes on Low Pressure. When the timer goes off, do a
quick pressure release. Carefully open the lid.
4. Let the eggs cool for 5 minutes before serving.
Per Serving
2.0g | fiber: 0.4g
Cheddar Broccoli Egg Bites

Ingredients:
5 eggs, beaten
3 tablespoons heavy cream
⅛ teaspoon salt
⅛ teaspoon black pepper
1 ounce (28 g) finely chopped broccoli
1 ounce (28 g) shredded Cheddar cheese
½ cup water
Directions:
1. In a blender, combine the eggs, heavy cream, salt and pepper and
pulse until smooth.
2. Divide the chopped broccoli among the egg cups equally. Pour the
egg mixture on top of the broccoli, filling the cups about three-
fourths of the way full. Sprinkle the Cheddar cheese on top of each
cup.
3. Cover the egg cups tightly with aluminum foil.
4. Pour the water and insert the trivet in the Instant Pot. Put the egg
cups on the trivet.
5. Lock the lid. Select the Manual mode and set the cooking time for
10 minutes on High Pressure. Once the timer goes off, perform a
natural pressure release for 5 minutes, then release any remaining
pressure. Carefully open the lid.
Per Serving
fiber: 0.2g
Classic Cinnamon Roll Coffee Cake

Ingredients:
Cake:
2 cups almond flour

1 cup granulated erythritol
Pinch of salt
2 eggs
½ cup sour cream
4 tablespoons butter, melted
2 teaspoons vanilla extract
2 tablespoons Swerve
1½ teaspoons ground cinnamon
Cooking spray
½ cup water
Icing:
2 ounces (56 g) cream cheese, softened

1 cup powdered erythritol
1 tablespoon heavy cream
½ teaspoon vanilla extract
Directions:
1. In the bowl of a stand mixer, combine the almond flour, granulated

erythritol, baking powder and salt. Mix until no lumps remain. Add
the eggs, sour cream, butter and vanilla to the mixer bowl and mix
until well combined.
2. In a separate bowl, mix together the Swerve and cinnamon.
3. Spritz the baking pan with cooking spray. Pour in the cake batter
and use a knife to make sure it is level around the pan. Sprinkle the
cinnamon mixture on top. Cover the pan tightly with aluminum foil.
4. Pour the water and insert the trivet in the Instant Pot. Put the pan on
the trivet.
6. Remove the cake from the pot and remove the foil. Blot off any
moisture on top of the cake with a paper towel, if necessary. Let
rest in the pan for 5 minutes.
7. Meanwhile, make the icing: In a small bowl, use a mixer to whip
the cream cheese until it is light and fluffy. Slowly fold in the
powdered erythritol and mix until well combined. Add the heavy
cream and vanilla extract and mix until thoroughly combined.
8. When the cake is cooled, transfer it to a platter and drizzle the icing
all over.
Per Serving
calories: 313 | fat: 27.0g | protein: 8.7g | carbs: 6.8g | net carbs: 3.5g
| fiber: 3.3g
Cheddar Chicken Casserole

Ingredients:
1 cup ground chicken

1 teaspoon olive oil
1 teaspoon chili flakes
1 teaspoon salt
1 cup shredded Cheddar cheese
½ cup coconut cream
Directions:
1. Press the Sauté button on the Instant Pot and heat the oil. Add the
ground chicken, chili flakes and salt to the pot and sauté for 10
minutes. Stir in the remaining ingredients.
3. Let the dish cool for 10 minutes before serving.
Per Serving
0.8g | fiber: 0.5g
Easy Eggs Benedict

Prep time: 5 minutes | Cook time: 1 minute | Serves 3
Ingredients:
1 teaspoon butter
3 eggs
¼ teaspoon salt
1 cup water
3 turkey bacon slices, fried
Directions:
1. Grease the eggs molds with the butter and crack the eggs inside.
Sprinkle with salt and ground black pepper.
2. Pour the water and insert the trivet in the Instant Pot. Put the eggs
molds on the trivet.
time for 1 minute on High Pressure. When the timer goes off, do a
4. Transfer the eggs onto the plate. Top the eggs with the fried bacon
slices.
Per Serving
fiber: 0.1g
Lettuce Wrapped Chicken Sandwich

Ingredients:
1 tablespoon butter
3 ounces (85 g) scallions, chopped
2 cups ground chicken
½ teaspoon ground nutmeg
1 tablespoon coconut flour
1 teaspoon salt
1 cup lettuce
Directions:
1. Press the Sauté button on the Instant Pot and melt the butter. Add
the chopped scallions, ground chicken and ground nutmeg to the
pot and sauté for 4 minutes. Add the coconut flour and salt and
continue to sauté for 10 minutes.
2. Fill the lettuce with the ground chicken and transfer it on the plate.
Serve immediately.
Per Serving
| fiber: 1.6g
Keto Cabbage Hash Browns

Ingredients:
1 cup shredded white cabbage

3 eggs, beaten
½ teaspoon salt
½ teaspoon onion powder
½ zucchini, grated
Directions:
1. In a bowl, stir together all the ingredients, except for the coconut
oil. Form the cabbage mixture into medium hash browns.
2. Press the Sauté button on the Instant Pot and heat the coconut oil.
3. Place the hash browns in the hot coconut oil. Cook for 4 minutes on
each side, or until lightly browned.
4. Transfer the hash browns to a plate and serve warm.
Per Serving
fiber: 1.1g
Fluffy Vanilla Pancake
Ingredients:
3 eggs, beaten
½ cup coconut flour
¼ cup heavy cream
¼ cup almond flour
Cooking spray
Directions:
1. In a bowl, stir together the eggs, coconut flour, heavy cream,

almond flour, Swerve and vanilla extract. Whisk in the baking
powder until smooth.
2. Spritz the bottom and sides of Instant Pot with cooking spray. Place
the batter in the pot.
time for 50 minutes on Low Pressure. Once the timer goes off,
perform a natural pressure release for 5 minutes, then release any
remaining pressure. Carefully open the lid.
4. Let the pancake rest in the pot for 5 minutes before serving.
Per Serving
fiber: 4.6g
Pork and Quill Egg Cups

Ingredients:
1 jalapeño pepper, chopped
1 tablespoon butter, softened
1 teaspoon dried dill
½ teaspoon salt
1 cup water
4 quill eggs
Directions:
1. In a bowl, stir together all the ingredients, except for the quill eggs
and water. Transfer the meat mixture to the silicone muffin molds
and press the surface gently.
2. Pour the water and insert the trivet in the Instant Pot. Put the meat
cups on the trivet.
3. Crack the eggs over the meat mixture.
5. Serve warm.
Per Serving
| fiber: 0.2g
Bell Peppers Stuffed with Eggs

Ingredients:
2 eggs, beaten
1 tablespoon coconut cream
¼ teaspoon dried oregano
¼ teaspoon salt
1 large bell pepper, cut into halves and deseeded
1 cup water
Directions:
1. In a bowl, stir together the eggs, coconut cream, oregano and salt.
2. Pour the egg mixture in the pepper halves.
3. Pour the water and insert the trivet in the Instant Pot. Put the stuffed
pepper halves on the trivet.
5. Serve warm.
Per Serving
fiber: 1.2g
Bacon Wrapped Avocado Bomb

Ingredients:
1 avocado, peeled, pitted and halved

½ teaspoon chili flakes
½ teaspoon ground cinnamon
1 teaspoon coconut cream
4 bacon slices
Directions:
1. Sprinkle the avocado with the chili flakes and ground cinnamon.
2. Fill the avocado with the coconut cream and wrap in the bacon
slices. Secure the avocado bomb with toothpicks, if needed.
3. Select the Sauté mode on the Instant Pot. Place the wrapped
avocado bomb in the pot. Cook for 10 minutes on both sides, or
until the bacon is crispy.
4. Transfer to a platter. Slice and serve.
Per Serving
| fiber: 3.7g
Easy Stuffed Hard-Boiled Eggs

Ingredients:
6 eggs
1 cup water
3 ounces (85 g) grated Provolone cheese
1 teaspoon chili pepper, chopped
½ teaspoon ground paprika
Directions:
1. Pour the water in the Instant Pot. Place the eggs in the pot.
2. Lock the lid. Select the Manual mode and set the cooking time for 5
minutes on High Pressure. Once the timer goes off, perform a
3. Cool and peel the eggs. Cut the eggs into halves and remove the
egg yolks.
4. Mash the egg yolks in a bowl and stir in the remaining ingredients.
5. Fill the egg white halves with the egg yolk mixture.
Per Serving
fiber: 0.3g
Cheesy Turkey Rolls

Ingredients:
½ teaspoon olive oil

3 turkey lunch meat slices
3 ounces (85 g) grated Parmesan cheese
1 tablespoon cream cheese
½ teaspoon minced garlic
Directions:
1. Press the Sauté button on the Instant Pot and heat the olive oil. Add
the turkey slices to the pot and cook for 2 minutes on each side.
2. Meanwhile, in a bowl, stir together the remaining ingredients.
3. Transfer the cooked turkey slices to a plate and spread the cheese
mixture over the turkey slices.
4. Roll up the turkey slices and secure them with the toothpicks.
Per Serving
| fiber: 0g
Breakfast Beef Taco Skillet

Ingredients:
1 teaspoon coconut oil

2 cups ground beef
3 jalapeño peppers, chopped
2 eggs, beaten
½ avocado, chopped
¾ cup black olives, sliced
¹⁄ ₃ cup coconut milk
Directions:
1. Press the Sauté button on the Instant Pot and melt the coconut oil
for 2 minutes. Add the ground beef and chili flakes to the pot and
sauté for 4 minutes, or until lightly browned, stirring constantly.
Stir in the remaining ingredients.
Per Serving
1.5g | fiber: 2.3g
Chicken and Cauliflower Bake

Ingredients:
4 eggs, beaten
1 cup shredded cauliflower
1 tablespoon Italian seasonings
½ teaspoon salt
½ cup ground chicken
¼ cup shredded Cheddar cheese
1 cup water
Directions:
1. In a bowl, stir together the beaten eggs, shredded cauliflower,

Italian seasonings and salt. Pour the mixture into four ramekins.
2. Add the ground chicken to the ramekins and top with the Cheddar
cheese.
3. Pour the water and insert the trivet in the Instant Pot. Put the
ramekins on the trivet.
Per Serving
| fiber: 0.7g
Kale and Bacon Frittatas

Ingredients:
6 eggs, beaten
4 slices bacon, finely cut, cooked
1 cup chopped kale
2 tablespoons coconut oil
½ teaspoon full-fat coconut milk
½ teaspoon dried parsley
½ teaspoon dried cilantro
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup water
Directions:
1. Pour the water and insert the trivet in the Instant Pot.
2. In a large bowl, stir together the remaining ingredients.
3. Divide the mixture evenly among four well-greased ramekins.
Make sure to leave room on top of each for possible expansion
during cooking. Place all the ramekins on the trivet.
5. Remove the ramekins from the pot and let cool for 5 to 10 minutes.
Serve warm.
Per Serving
3.8g | fiber: 0.8g
Flavor-Packed Breakfast Pizza

Prep time: 15 minutes | Cook time: 20 minutes | Serves 4 to 5
Ingredients:
2 tablespoons avocado oil

1 pound (454 g) ground chicken
¼ cup water
½ teaspoon crushed red pepper
1 (14-ounce / 397-g) can unsweetened crushed tomatoes, drained
2 to 4 slices bacon, cooked and finely cut
Directions:
1. Press the Sauté button on the Instant Pot and melt the avocado oil.
Add the ground chicken to the pot and sauté for 5 minutes, or until
browned. Pour in the water. Push the chicken down with a spatula
to form a flat, even layer, covering the bottom of the pot.
2. In a small bowl, stir together the red pepper, black pepper, parsley,
salt and basil.
3. Spread the tomatoes over the chicken. Add a layer of cheese and
then the bacon. Top with the spice and herb mixture.
5. Remove the pizza with a spatula. Serve hot.
Per Serving
6.3g | fiber: 2.4g
Pumpkin Cake with Walnuts

Ingredients:
Base:
3 eggs
1 cup almond flour
¾ cup chopped walnuts
½ cup organic pumpkin purée
¼ cup heavy whipping cream
2 tablespoons butter, softened
½ teaspoon baking powder
½ teaspoon salt
Topping:

½ cup Swerve
½ cup unsweetened coconut flakes
Directions:
1. Pour 1 cup water and insert the trivet in the Instant Pot.
2. Using an electric mixer, combine all the ingredients for the cake.
Mix thoroughly. Transfer the mixture into a well-greased baking
pan.
3. Place the pan onto the trivet and cover loosely with aluminum foil.
40 minutes on High Pressure.
5. Meanwhile, in a large bowl, whisk together all the ingredients for
the topping.
6. Once the timer goes off, perform a natural pressure release for 10
minutes, then release any remaining pressure. Carefully open the
lid.
7. Remove the pan from the pot. Sprinkle the topping mixture evenly
over the cake. Let cool for 5 minutes before serving.
Per Serving
| fiber: 4.8g
Simple Pancake Bites

Ingredients:
2 eggs
1 cup almond flour
²⁄ ₃ cup Swerve
¼ cup full-fat coconut milk
¼ teaspoon baking soda
1 cup water
Directions:
2. In a large bowl, stir together the remaining ingredients. Transfer the
mixture into two well-greased egg bites molds.
3. Using a sling, place the molds onto the trivet. Stack two egg bites
molds on top of each other. Cover loosely with aluminum foil.
5. Remove the molds from the pot. Let cool for 5 minutes before
serving.
Per Serving
| fiber: 2.0g
Bacon and Egg Bake with Kale

Ingredients:
5 eggs
3 slices bacon, cooked and finely chopped
½ cup chopped broccoli
½ cup chopped kale
½ cup heavy whipping cream
½ teaspoon ground cayenne pepper
1 cup water
Directions:
3. Transfer the mixture into a well-greased baking pan and cover
loosely with aluminum foil.
5. Transfer the dish to a plate and serve.
Per Serving
calories: 301 | fat: 23.8g | protein: 17.7g | carbs: 4.4g | net carbs: 3.2g | fiber:
1.2g
Cheesy Eggs with Tomatoes

Ingredients:

6 eggs
1 (14-ounce / 397-g) can sugar-free crushed tomatoes
1 cup shredded full-fat Cheddar cheese
½ jalapeño, finely chopped
½ cup water
Directions:
3. Transfer the mixture into a well-greased baking pan and cover
loosely with aluminum foil.
4. Using a sling, place the pan on top of the trivet.
6. Transfer the dish to a plate and serve.
Per Serving
0.7g
Strawberry Mug Cake s

Ingredients:
2 eggs
²⁄ ₃ cup almond flour
½ cup Swerve
1 teaspoon smooth almond butter
4 strawberries, hulled and chopped
Directions:
1. In a large bowl, stir together all the ingredients.

2. Pour the mixture evenly into mugs, filling each about halfway.
Cover each loosely with aluminum foil.
3. Pour 1 cup water and insert the trivet in the Instant Pot. Put the
mugs on the trivet.
5. Transfer the mugs to a cooling rack. Let cool completely before
serving.
Per Serving
fiber: 1.1g
Sumptuous Breakfast Casserol e
Ingredients:

1 pound (454 g) ground turkey
3 slices bacon, cooked and crumbled
1 cup chopped bell peppers
½ cup chopped spinach
½ cup heavy cream
¼ cup shredded full-fat Cheddar cheese
1 teaspoon dried oregano
½ teaspoon crushed red pepper
Directions:
1. Press the Sauté button on the Instant Pot and melt the coconut oil.
2. Add the turkey to the pot and sauté for 5 minutes. Stir in the
remaining ingredients and continue to cook for 5 minutes, or until
the turkey is browned and cooked all the way through.
3. Transfer the dish to plates and serve immediately.
Per Serving
2.4g | fiber: 0.7g
Traditional Mediterranean Eggs

Prep time: 5 minutes | Cook time: 1 minute | Serves 2 to 4
Ingredients:

1 (14-ounce / 397-g) can roasted sugar-free tomatoes
1 garlic clove, minced
2 cups shredded full-fat Cheddar cheese
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon dried oregano
6 eggs
Directions:
Stir in the remaining ingredients, except for the eggs, to the pot.
2. Carefully crack the eggs into the mixture, maintaining the yolks.
Make sure they are spaced evenly apart.
time for 1 minute on High Pressure. When the timer goes off, do a
4. Serve warm.
Per Serving
3.5g | fiber: 0.9g
Cheesy Bacon and Kale Quich e

Ingredients:
6 eggs
6 slices bacon, cooked and finely chopped
¼ small onion, thinly sliced
½ cup shredded full-fat Cheddar cheese
½ cup Ricotta cheese
½ cup chopped kale
Directions:
1. Add all the ingredients to a baking pan and stir to combine.

2. Pour 1 cup water and insert the trivet in the Instant Pot. Put the pan
on the trivet. Cover with aluminium foil.
Per Serving
2.7g | fiber: 0.6g
Coconut Porridge with Pumpkin Seeds

Ingredients:
½ cup chopped almonds

4 tablespoons shredded unsweetened coconut
2 tablespoons flaxseed
2 tablespoons pumpkin seeds
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
Himalayan salt, to taste
1 cup boiling water
Directions:
1. Add all the ingredients to the Instant Pot and stir to combine.
time for 5 minutes on High Pressure. When the timer goes off, do a
Per Serving
| fiber: 4.9g
Broccoli, Ham, and Pepper Frittat a

Ingredients:
1 cup sliced bell peppers

8 ounces (227 g) ham, cubed
2 cups frozen broccoli florets
4 eggs
1 cup heavy cream
1 cup grated Cheddar cheese
1 teaspoon salt
2 teaspoons freshly ground black pepper
Directions:
1. Arrange the pepper slices in a greased pan. Place the cubed ham on
top. Cover with the frozen broccoli.
2. In a bowl, whisk together the remaining ingredients. Pour the egg
mixture over the vegetables and ham. Cover the pan with aluminum
foil.
3. Pour 2 cups water and insert the trivet in the Instant Pot. Put the pan
on the trivet.
5. Carefully remove the pan from the pot and remove the foil. Let the
frittata sit for 5 to 10 minutes before transferring the frittata onto
the plate.
6. Serve warm.
Per Serving
5.7g | fiber: 3.1g
Fast and Easy Egg Cup s

Prep time: 10 minutes | Cook time: 7 to 8 minutes | Serves 4
Ingredients:
4 eggs, beaten
1 cup diced mushrooms
½ cup grated sharp Cheddar cheese
¼ cup heavy cream
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
Directions:
1. In a medium bowl, stir together all the ingredients. Divide the

mixture among four glass jars. Place the lids on top of the jars, but
do not tighten.
2. Pour 2 cups water and insert the trivet in the Instant Pot. Place the
egg jars on the trivet.
4. Remove the jars from the pot and remove the lids from the jars.
Serve warm.
Per Serving
4.7g | fiber: 2.0g
Simple Cauliflower Mac and Cheese

Ingredients:
2 cups cauliflower, cut into florets

2 tablespoons cream cheese, at room temperature
½ cup heavy cream
½ cup grated sharp Cheddar cheese
1 teaspoon salt
Directions:
1. In a blender, place the cauliflower florets and pulse until puréed.

2. In a heatproof bowl, mix the cauliflower along with the remaining
ingredients. Cover the bowl with aluminum foil.
3. Pour 2 cups water and insert the trivet in the Instant Pot. Put the
bowl on the trivet.
5. Place the cooked cauliflower in a broiler and broil for 3 to 5
minutes, or until the cheese is browned and bubbling.
Per Serving
| fiber: 1.0g
Kale and Sausage Egg Muffins
Ingredients:
3 teaspoons avocado oil, divided

4 ounces (113 g) fully cooked chicken sausage, diced
4 small kale leaves, finely chopped
½ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
4 large eggs
1 cup water
Directions:
1. Grease the bottom and insides of four silicone muffin cups with 1
teaspoon of the avocado oil.
2. Press the Sauté button on the Instant Pot and heat the remaining 2
teaspoons of the avocado oil. Add the sausage to the pot and sauté
for 2 minutes. Add the chopped kale and ¼ teaspoon of the salt and
black pepper. Sauté for 2 to 3 minutes, or until the kale is wilted.
3. Meanwhile, in a medium bowl, lightly whisk together the eggs,
cream and the remaining ¼ teaspoon of the salt and pepper.
4. Divide the kale and sausage mixture among the four muffin cups.
Pour the egg mixture evenly over the kale and sausage and stir
lightly with a fork. Loosely cover the cups with foil.
5. Pour the water and insert the trivet in the Instant Pot. Put the muffin
cups on the trivet.
7. Remove the muffins from the Instant Pot. Serve hot.
Per Serving
3.1g | fiber: 0.3g
Peppery Ham Frittata

Ingredients:
2 tablespoons avocado oil, divided

¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
½ pound (227 g) cooked ham, cubed
6 large eggs
½ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon red pepper flakes
1 cup water
Directions:
1. Grease a baking pan with 2 teaspoons of the avocado oil.

2. Press the Sauté button on the Instant Pot and heat the remaining
1¹⁄ ₃ tablespoons of the avocado oil. Add the onion and bell
peppers to the pot and sauté for 3 minutes, or until tender. Add the
ham and continue to sauté for 2 minutes. Transfer the ham and
onion mixture to a bowl. Clean the pot.
3. In a medium bowl, whisk together the eggs, cream, salt, black
pepper, basil, parsley and pepper flakes. Pour the mixture into the
prepared baking pan. Stir in the ham and onion mixture. Cover the
pan with foil.
the trivet.
6. Remove the baking pan from the pot. Serve hot.
Per Serving
5.1g | fiber: 0.9g
Almond Butter Beef Bowl

Ingredients:

1 pound (454 g) ground beef
1 clove garlic, minced
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ cup almond butter
½ cup full-fat coconut milk
1 small head green cabbage, shredded
Directions:
1. Press the Sauté button on the Instant Pot and heat the oil. Crumble
in the ground beef and cook for 3 minutes, breaking up the meat
with a wooden spoon or meat chopper.
2. Stir in the garlic, salt, black pepper, turmeric, cinnamon, and
coriander.
3. Add the almond butter and coconut milk. Stir constantly until the
almond butter melts and mixes with the coconut milk. Layer the
cabbage on top of the meat mixture but do not stir.
5. Stir the meat mixture. Taste and adjust the salt and black pepper,
and add more red pepper flakes if desired. Use a slotted spoon to
transfer the mixture to a serving bowl. Serve hot.
Per Serving
9.2g | fiber: 5.8g
Chorizo and Egg Lettuce Tacos

Ingredients:

1½ pounds (680 g) fresh chorizo
¾ cup sour cream
6 large eggs, washed
6 large lettuce leaves
Directions:
1. Press the Sauté button on the Instant Pot and heat the oil. Crumble
in the chorizo. Sauté for 2 minutes, breaking up the meat with a
wooden spoon or meat chopper.
2. Stir in the sour cream and broth.
3. Place a long-legged metal trivet directly on top of the sausage
mixture. Place the eggs on the trivet.
time for 10 minutes on High Pressure.
5. Meanwhile, fill a medium bowl with ice water for the eggs.
6. When the timer goes off, do a quick pressure release. Carefully
open the lid.
7. Use tongs or a large spoon to transfer the eggs immediately to the
ice bath. Stir the chorizo mixture and allow it to rest in the Instant
Pot on Keep Warm.
8. When the eggs are cool enough to handle, peel and slice them.
9. To serve, use a slotted spoon to spoon the chorizo into lettuce
leaves.
Per Serving
4.7g | fiber: 0.2g
Bacon and Broccoli Frittata

Ingredients:
2 teaspoons avocado oil

4 slices bacon
2 cups chopped broccoli
4 large eggs
¼ teaspoon ground cumin
¾ cup crumbled Feta cheese
1 cup water
Directions:
1. Use the avocado oil to grease a baking dish that fits inside your
Instant Pot.
2. Set the Instant Pot to Sauté mode. When hot, add the bacon and
cook, flipping occasionally, until the bacon is crispy. Remove to a
plate.
3. Add the broccoli to the pot and season with ¼ teaspoon of the salt
and ⅛ teaspoon of the pepper. Sauté for 3 minutes, then transfer the
broccoli to a small bowl.
4. In a medium bowl, lightly beat together the eggs, cream, cumin,
and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Crumble
the bacon and stir it into the eggs, along with half the feta cheese.
Pour the egg mixture into the prepared baking dish. Quickly stir in
the broccoli. Sprinkle with the remaining feta cheese. Cover with a
metal or silicone lid, or use foil.
5. Wipe out the Instant Pot if desired. Pour in the water and place the
trivet inside. Arrange the sling over it so the two ends stick up like
handles, then lower the baking dish onto the sling and the trivet.
7. Use the sling to carefully remove the hot baking dish. Serve hot or
at room temperature.
Per Serving
4.2g | fiber: 1.2g
Hemp Hearts and Coconut Porridge

Prep time: 5 minutes | Cook time: minutes | Serves 3
Ingredients:
¼ cup unsweetened shredded coconut

½ cup hemp hearts
3 large eggs
¹⁄ ₃ cup water
1 (13.5-ounce / 383-g) can full-fat coconut milk
1½ teaspoons pumpkin pie spice
¼ teaspoon sea salt
Directions:
1. Set the Instant Pot to Sauté mode. Add the coconut and hemp to the
dry pot insert and cook, stirring frequently, until lightly browned
and the hemp starts to smell nutty, 3 minutes.
2. Meanwhile, in a blender, combine the eggs, water, coconut milk,
vanilla, pumpkin pie spice, and salt.
3. Pour the egg mixture into the pot and stir.
minute on High Pressure.
5. Once the timer goes off, perform a natural pressure release for 5
lid.
6. Give the porridge a good stir. Spoon the porridge into individual
serving bowls.
Per Serving
8.5g | fiber: 5.7g
Blueberry and Cauliflower Rice Pudding

Ingredients:

4 cups raw cauliflower rice
1 cup unsweetened almond milk
2 scoops vanilla-flavored protein powder
½ cup blueberries
Directions:
cauliflower rice and stir to coat it with the cacao butter. Add the
almond milk, protein powder, salt and blueberries and stir very well
to combine.
3. Stir the pudding. Spoon the pudding into individual bowls and
allow it to cool for a few minutes. Serve warm or at room
temperature.
Per Serving
13.5g | fiber: 4.1g
Warm Breakfast Salad with Sardines

Ingredients:
2 large eggs
1 cup water
4 slices bacon, cut into small pieces
2 tablespoons minced shallots
1 tablespoon apple cider vinegar
1 (4.4-ounce / 125-g) can oil-packed sardines
¼ cup fresh parsley leaves
4 cups chopped romaine lettuce
2 cups baby spinach, torn into smaller pieces
1 medium avocado, sliced
Directions:
1. Pour the water into the Instant Pot. Place the trivet inside and place
the eggs on top.
time for 10 minutes on High Pressure.
3. Meanwhile, prepare a bowl with ice water to cool the eggs.
4. When the timer goes off, do a quick pressure release. Carefully
open the lid. Use tongs to transfer the eggs to the ice bath. When
cool, peel and slice the eggs.
5. Carefully pour the water out of the Instant Pot and wipe it dry. Set
the Instant Pot to Sauté mode and heat the avocado oil. Add the
bacon and cook for 3 minutes. Add the shallots and cook until the
bacon is crispy, another 1 to 2 minutes. Press Cancel.
6. Deglaze the pot with the vinegar, scraping the bottom with a
wooden spoon to loosen any browned bits. Use a fork to break up
the sardines and add them, along with their oil, to the pot. Stir in the
parsley.
7. Place the lettuce, spinach, and pepper in the pot and mix well to
coat the greens with the oil. Divide the mixture between two large
serving bowls, scraping any remaining dressing from the pot.
8. Top each salad with half the sliced avocado and 1 sliced egg. Crack
some black pepper over the top and serve immediately.
Per Serving
6.0g | fiber: 10.0g
Sumptuous Breakfast Stuffed Mushrooms

Ingredients:
12 large white mushrooms, washed, stems removed and reserved

¼ teaspoon kosher salt
1 tablespoon butter
6 ounces (170 g) sugar-free bulk pork breakfast sausage
1 cup finely chopped Swiss chard
1 cup water
Directions:
1. Finely chop the mushroom stems and set aside. Place the
mushroom caps stemmed side down in a medium bowl and pour the
avocado oil over them. Season with the salt and pepper. Toss gently
to coat the mushrooms with oil without breaking them.
2. Set the Instant Pot to Sauté mode and melt the butter. When it is
melted, crumble in the sausage and add the chopped mushroom
stems. Sauté, stirring occasionally, until only a little pink remains in
the pork, 3 to 4 minutes. Add the garlic and sauté until the pork is
cooked through.
3. Deglaze the pot with the coconut milk, scraping the bottom with a
wooden spoon to loosen any browned bits. Stir in the chopped
chard and cook just until they are wilted.
4. Transfer the pork to a bowl. Taste and adjust the salt and pepper.
Wipe or wash out the pot insert.
5. Stuff the pork mixture into the mushrooms. Place the mushrooms
stem side up in two stackable stainless steel insert pans, 6
mushrooms per pan. Stack and secure the lid on the pans.
6. Pour the water into the Instant Pot and lower the stacked pans into
the pot.
7. Set the lid in place. Select the Steam mode and set the cooking time
for 12 minutes on High Pressure. When the timer goes off, do a
8. Transfer the pan from the pot. Open the insert pans and transfer the
mushrooms to serving plates. Serve warm.
Per Serving
6.3g | fiber: 1.8g
Bell Pepper Cups with Eggs Benedict
Ingredients:
4 large eggs
4 medium bell peppers, tops and seeds removed
6 baby arugula leaves
Sauce:
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon lemon juice
½ teaspoon white vinegar
¼ teaspoon fine grind sea salt
⅛ teaspoon ground black pepper
¼ teaspoon ground turmeric
Directions:
1. Place the trivet in the inner pot and add 1 cup water to the bottom
of the pot.
2. Make the sauce by combining the mayonnaise, Dijon mustard,
lemon juice, vinegar, sea salt, black pepper, and turmeric in a small
bowl. Whisk until blended. Cover and refrigerate.
3. Carefully crack 1 egg into each bell pepper cup, making sure to
keep the yolk intact, and cover the top of each pepper with a small
square of aluminum foil. Place the covered peppers on the trivet.
5. Transfer the peppers to a serving platter.
6. Remove the foil and top each pepper with 1 tablespoon of the
sauce, and then garnish with the arugula leaves. Serve hot.
Per Serving
| fiber: 0.3g
Creamy Almond Porridge with Berries

Ingredients:
8 tablespoons unsalted and shelled raw sunflower seeds

10 tablespoons almond flour
4 tablespoons golden flaxseed meal
2½ tablespoons butter, melted
2¹⁄ ₃ cups water
4 teaspoons erythritol-oligosaccharide granular sweetener blend
2 cups mixed berries
Directions:
1. Add the sunflower seeds to a small food processor or blender. Pulse

until a flour-like texture is achieved.
2. In a medium bowl, combine the sunflower meal, almond flour, and
flaxseed meal. Mix until well combined.
3. Add the melted butter to the pot and then add the almond-flaxseed
mixture and water. Stir until well combined.
5. Stir in the almond milk and vanilla extract.
6. Spoon the porridge into serving bowls. Top each serving with ⅛
teaspoon cinnamon, 1 teaspoon sweetener, and ½ cup of the berries.
Serve warm.
Per Serving (½ cup porridge with ½ cup berries)

5.9g | fiber: 0.9g
Slow Cooked German Pancake

Prep time: 5 minutes | Cook time: 1 hour 30 minutes | Serves 6
Ingredients:
4 large eggs
½ cup unsweetened almond milk
½ teaspoon lemon juice
1 cup almond flour
¼ cup erythritol and oligosaccharide-blend granular sweetener
¼ teaspoon ground sea salt
3 tablespoons melted butter, divided
2 tablespoons no-sugar-added berry jam
Directions:
1. In a large bowl, combine the eggs, almond milk, lemon juice, and
vanilla extract. Whisk to combine. Set aside.
2. In a medium bowl, combine the almond flour, sweetener, baking
powder, and sea salt. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until the
batter is well combined and no lumps remain.
4. Coat the bottom of the inner pot with 1 tablespoon of the melted
butter and then add the batter.
5. Set the lid in place. Select the Slow Cook mode and set the cooking
time for 1 hour 30 minutes on High Pressure.
6. When the cook time is complete, open the lid and insert a toothpick
into the center of the pancake to check for doneness. (The toothpick
should come out clean.)
7. Remove the inner pot from the base. Using a spatula, carefully
loosen the edges of the pancake from the sides of the pot and
transfer the pancake to a large plate. Use the spatula to flip the
pancake over so the browned side is facing up.
8. Slice into 6 equal-sized wedges. Drizzle 1 teaspoon of the melted
butter over each wedge and then top each serving with 1 teaspoon
of the berry jam. Serve warm.
Per Serving (1 slice)
| fiber: 1.9g
Cheesy Mushroom Spinach Frittata

Ingredients:
1 cup sliced fresh mushrooms

1 cup fresh baby spinach leaves
6 large eggs
¼ cup heavy cream
1 teaspoon sea salt
½ cup shredded Monterey Jack cheese
½ avocado, sliced
Cooking spray
Directions:
1. Spray a soufflé dish with cooking spray.

2. Arrange the mushrooms and spinach leaves in the bottom of the
dish. Set aside.
3. In a large bowl, combine the eggs, heavy cream, sea salt, and black
pepper. Mix well to combine. Gently pour the egg mixture over the
mushrooms and spinach.
4. Add 1½ cups water to the bottom of the inner pot. Place the soufflé
dish on the trivet and grasp the trivet handles to lower the trivet and
dish into the pot.
6. Sprinkle the Jack cheese over top of the frittata. Replace the lid and
allow the residual heat to melt the cheese for 5 minutes.
7. Open the lid and carefully grasp the trivet handles to lift the trivet
and dish out of the pot. Transfer the frittata to a serving platter, cut
into 6 equal-sized wedges, and top with the sliced avocado. Serve
warm.
Per Serving
2.0g | fiber: 1.3g
Simple Cauliflower Couscous

Ingredients:
1 large head cauliflower, cut into florets, rinsed and drained

½ cup water
Directions:
1. Pour the water into the Instant Pot and put the steamer basket in the
pot. Place the cauliflower florets in the steamer basket.
minute at High Pressure. Once cooking is complete, do a quick
pressure release. Carefully open the lid.
3. Transfer the cauliflower to a large mixing bowl filled with cold
water to let cool. Place the cauliflower in a blender and blend a few
times. Don’t over process.
Per Serving
fiber: 3.8g
Savory and Rich Creamed Kale

Ingredients:
2 tablespoons extra-virgin olive oil

2 cloves garlic, crushed
1 small onion, chopped
12 ounces (340 g) kale, finely chopped
1 teaspoon Herbes de Provence
4 ounces (113 g) cream cheese
½ cup full-fat heavy cream
1 teaspoon dried tarragon
Directions:
the garlic and onion to the pot and sauté for 2 minutes, or until the
onion is soft. Stir in the kale, chicken broth and Herbes de
Provence.
minutes at High Pressure. When the timer goes off, perform a quick
3. Stir in the cream cheese, heavy cream and tarragon. Stir well to
thicken the dish. Serve immediately.
Per Serving
8.5g | fiber: 3.4g
Garlicky Buttery Whole Cauliflower

Ingredients:
1 large cauliflower, rinsed and patted dry

1 cup water
4 tablespoons melted butter
2 cloves garlic, minced
Pinch of sea salt
Pinch of fresh ground black pepper
1 tablespoon chopped fresh flat leaf parsley, for garnish
Directions:
1. Pour the water into the Instant Pot and put the trivet in the pot.
Place the cauliflower on the trivet.
minutes at High Pressure.
3. Preheat the oven to 550ºF (288ºC). Line a baking sheet with
parchment paper.
4. In a small bowl, whisk together the butter, garlic, sea salt and black
pepper. Set aside.
5. When the timer beeps, use a quick pressure release. Carefully open
the lid.
6. Transfer the cauliflower to the lined baking sheet. Dab and dry the
surface with a clean kitchen towel. Brush the cauliflower with the
garlic butter.
7. Place the baking sheet with the cauliflower in the preheated oven
and roast for 5 minutes, or until the cauliflower is golden brown.
Drizzle with any remaining garlic butter and sprinkle with the
chopped parsley. Serve immediately.
Per Serving
| fiber: 3.7g
Broiled Cauli Bites

Ingredients:
1 head cauliflower, cut into florets

1 cup water
1 cup mayonnaise
¹⁄ ₃ cup full-fat coconut milk yogurt
1 teaspoon dried dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon apple cider vinegar
3 tablespoons hot sauce
2 celery stalks, cut into 3-inch pieces
Directions:
2. Close and secure the lid. Select the Manual mode and set the
cooking time for 0 minute at High Pressure.
3. Meanwhile, stir together the mayonnaise, coconut milk yogurt, dill,
onion powder, garlic powder, sea salt and apple cider vinegar in a
bowl. Set in a refrigerator. In another bowl, whisk together the
melted butter and hot sauce.
4. Preheat the oven to 450ºF (235ºC).
5. When the timer beeps, use a quick pressure release. Carefully open
the lid.
6. Transfer the florets to a large mixing bowl and coat the florets well
with the butter and hot sauce mixture.
7. Spread the coated florets on a baking pan and place the pan in the
oven. Broil for 1 to 2 minutes, or until the florets are browned.
8. Remove the mayonnaise mixture from the refrigerator. Serve the
Buffalo Cauli Bites and celery sticks with the mayonnaise mixture.
Per Serving
| fiber: 2.2g
Creamy Mashed Cauliflower

Ingredients:

½ cup water
2 tablespoons cream cheese
2 tablespoons full-fat heavy whipping cream
2 tablespoons collagen peptide powder
1 tablespoon butter
¼ cup chopped fresh flat leaf parsley
Directions:
cooking time for 0 minute at High Pressure.
3. Meanwhile, whisk together the cream cheese, heavy cream,
collagen peptide powder and sea salt in a small bowl. Set aside.
4. Once cooking is complete, do a quick pressure release. Carefully
open the lid.
5. Remove the steamer basket and the florets. Pour out the water and
put the florets back in the pot. Add the cream mixture and butter to
the pot. Using an immersion blender, blend until smooth.
6. Serve immediately garnished with the fresh parsley.
Per Serving
fiber: 3.9g
Easy Cauliflower Curry

Ingredients:
1 pound (454 g) cauliflower, chopped

1 cup coconut milk
¼ cup crushed tomatoes
1 teaspoon garam masala
1 teaspoon ground turmeric
Directions:
minutes at High Pressure. When the timer goes off, use a natural
pressure release for 5 minutes, then release any remaining pressure.
Carefully open the lid.
3. Stir the cooked dish well before serving.
Per Serving
| fiber: 3.5g
Spicy Cauliflower Head

Ingredients:
13 ounces (369 g) cauliflower head

1 cup water
½ teaspoon salt
Directions:
2. In the mixing bowl, stir together the coconut cream, avocado oil,
paprika, turmeric, cumin and salt.
3. Carefully brush the cauliflower head with the coconut cream
mixture. Sprinkle the remaining coconut cream mixture over the
cauliflower.
4. Transfer the cauliflower head onto the trivet.
pressure release for 10 minutes, then release any remaining
Per Serving
fiber: 2.8g
Parmesan Zoodles
Ingredients:
1 large zucchini, trimmed and spiralized

1 tablespoon butter
1 garlic clove, diced
Directions:
1. Set the Instant Pot on the Sauté mode and melt the butter. Add the
garlic and chili flakes to the pot. Sauté for 2 minutes, or until
fragrant.
2. Stir in the zucchini spirals and sauté for 2 minutes, or until tender.
3. Add the grated Parmesan cheese to the pot and stir well. Continue
to cook it for 1 minute, or until the cheese melts.
4. Transfer to a plate and serve immediately
Per Serving
5.7g | fiber: 1.7g
Stir Fried Asparagus and Kale

Ingredients:
8 ounces (227 g) asparagus, chopped

2 cups chopped kale
2 bell peppers, chopped
½ teaspoon minced ginger
½ cup water
Directions:
1. Pour the water into the Instant Pot.

2. In the Instant Pot pan, stir together the remaining ingredients.
3. Insert the trivet and place the pan on it.
time for 3 minutes on High Pressure. When the timer goes off,
perform a quick pressure release. Carefully open the lid.
Per Serving
fiber: 2.6g
Buttery Thyme Cabbage

Ingredients:
1 pound (454 g) white cabbage

2 tablespoons butter
1 teaspoon dried thyme
½ teaspoon salt
1 cup water
Directions:
1. Cut the white cabbage on medium size petals and sprinkle with the
butter, dried thyme and salt. Place the cabbage petals in the Instant
Pot pan.
the trivet.
Per Serving
fiber: 2.8g
Lemony Broccoli
Ingredients:
2 cups broccoli florets

1 tablespoon ground paprika
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 cup water
Directions:
2. In the Instant Pot pan, stir together the remaining ingredients.
3. Place the pan on the trivet.
Per Serving
fiber: 1.8g
Simple Cauliflower Gnocchi

Ingredients:
2 cups cauliflower, boiled

½ cup almond flour
1 teaspoon salt
1 cup water
Directions:
1. In a bowl, mash the cauliflower until puréed. Mix it up with the

almond flour, sesame oil and salt.
2. Make the log from the cauliflower dough and cut it into small
pieces.
3. Pour the water in the Instant Pot and add the gnocchi.
5. Remove the cooked gnocchi from the water and serve.
Per Serving
| fiber: 2.7g
Zucchini and Daikon Fritters

Ingredients:
2 large zucchinis, grated

1 daikon, diced
1 egg, beaten
1 teaspoon ground flax meal
1 teaspoon salt
Directions:
1. In the mixing bowl, combine all the ingredients, except for the
coconut oil. Form the zucchini mixture into fritters.
3. Place the zucchini fritters in the hot oil and cook for 4 minutes on
each side, or until golden brown.
4. Transfer to a plate and serve.
Per Serving
fiber: 2.0g
Sesame Zoodles with Scallions
Ingredients:
2 large zucchinis, trimmed and spiralized

¼ cup chicken broth
1 tablespoon chopped scallions
1 teaspoon sesame seeds
¼ teaspoon chili flakes
Directions:
1. Set the Instant Pot on the Sauté mode. Add the zucchini spirals to
the pot and pour in the chicken broth. Sauté for 3 minutes and
transfer to the serving bowls.
2. Sprinkle with the scallions, coconut aminos, sesame oil, sesame
seeds and chili flakes. Gently stir the zoodles.
Per Serving
fiber: 1.2g
Falafel and Lettuce Salad

Ingredients:
1 cup shredded cauliflower

¹⁄ ₃ cup coconut flour
1 egg, beaten
2 cups chopped lettuce
1 cucumber, chopped
1 teaspoon lemon juice
Directions:
1. In a bowl, combine the cauliflower, coconut flour, grated lemon

zest and egg. Form the mixture into small balls.
2. Set the Instant Pot to the Sauté mode and melt the coconut oil.
Place the balls in the pot in a single layer. Cook for 3 to 4 minutes
per side, or until they are golden brown.
3. In a separate bowl, stir together the remaining ingredients.
4. Place the cooked balls on top and serve.
Per Serving
5.9g | fiber: 5.2g
Instant Pot Zucchini Sticks

Ingredients:
2 zucchinis, trimmed and cut into sticks

2 teaspoons olive oil
½ teaspoon white pepper
½ teaspoon salt
1 cup water
Directions:
1. Place the zucchini sticks in the Instant Pot pan and sprinkle with the
olive oil, white pepper and salt.
2. Pour the water and put the trivet in the pot. Place the pan on the
trivet.
3. Lock the lid. Select the Manual setting and set the cooking time for
8 minutes at High Pressure. Once the timer goes off, use a quick
4. Remove the zucchinis from the pot and serve.
Per Serving
fiber: 2.2g
Curried Cauliflower and Tomatoes

Ingredients:
1 medium head cauliflower, cut into bite-size pieces

1 (14-ounce / 397-g) can sugar-free diced tomatoes, undrained
1 bell pepper, thinly sliced
1 (14-ounce / 397-g) can full-fat coconut milk
½ to 1 cup water
2 tablespoons red curry paste
1 teaspoon salt
½ teaspoon ground ginger
¼ teaspoon chili powder
Freshly ground black pepper, to taste
Directions:
1. Add all the ingredients, except for the black pepper, to the Instant
Pot and stir to combine.
2. Lock the lid. Select the Manual setting and set the cooking time for
2 minutes at High Pressure. Once the timer goes off, use a quick
3. Sprinkle the black pepper and stir well. Serve immediately.
Per Serving
10.8g | fiber: 6.0g
Gobi Masala
Prep time: 5 minutes | Cook time: 4 to 5 minutes | Serves 4 to 6
Ingredients:

1 teaspoon cumin seeds
1 white onion, diced
1 head cauliflower, chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon salt
1 cup water
Directions:
1. Set the Instant Pot to the Sauté mode and heat the olive oil. Add the
cumin seeds to the pot and sauté for 30 seconds, stirring constantly.
Add the onion and sauté for 2 to 3 minutes, stirring constantly. Add
the garlic and sauté for 30 seconds, stirring frequently.
2. Stir in the remaining ingredients.
minute on High Pressure. When the timer goes off, perform a quick
Per Serving
| fiber: 2.9g
Spaghetti Squash Noodles with Tomatoes
Ingredients:
1 medium spaghetti squash

1 cup water
2 tablespoons olive oil
1 small yellow onion, diced
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
1 cup sliced cherry tomatoes
1 teaspoon kosher salt
1 (14.5-ounce / 411-g) can sugar-free crushed tomatoes
¼ cup capers
1 tablespoon caper brine
½ cup sliced olives
Directions:
1. With a sharp knife, halve the spaghetti squash crosswise. Using a

spoon, scoop out the seeds and sticky gunk in the middle of each
half.
2. Pour the water into the Instant Pot and place the trivet in the pot
with the handles facing up. Arrange the squash halves, cut side
facing up, on the trivet.
minutes on High Pressure. When the timer goes off, use a quick
4. Remove the trivet and pour out the water that has collected in the
squash cavities. Using the tines of a fork, separate the cooked
strands into spaghetti-like pieces and set aside in a bowl.
5. Pour the water out of the pot. Select the Sauté mode and heat the
oil.
6. Add the onion to the pot and sauté for 3 minutes. Add the garlic,
pepper flakes and oregano to the pot and sauté for 1 minute.
7. Stir in the cherry tomatoes, salt and black pepper and cook for 2
minutes, or until the tomatoes are tender.
8. Pour in the crushed tomatoes, capers, caper brine and olives and
bring the mixture to a boil. Continue to cook for 2 to 3 minutes to
allow the flavors to meld.
9. Stir in the spaghetti squash noodles and cook for 1 to 2 minutes to
warm everything through.
10. Transfer the dish to a serving platter and serve.
Per Serving
| fiber: 4.9g
Lemony Asparagus with Gremolata

Ingredients:
Gremolata:
1 cup finely chopped fresh Italian flat-leaf parsley leaves

3 garlic cloves, peeled and grated
Zest of 2 small lemons
Asparagus:
1½ pounds (680 g) asparagus, trimmed

1 cup water
Lemony Vinaigrette:
1½ tablespoons fresh lemon juice

1 teaspoon Swerve
Kosher salt and freshly ground black pepper, to taste
Garnish:
3 tablespoons slivered almonds

Directions:
1. In a small bowl, stir together all the ingredients for the gremolata.
2. Pour the water into the Instant Pot. Arrange the asparagus in a
steamer basket. Lower the steamer basket into the pot.
3. Lock the lid. Select the Steam mode and set the cooking time for 2
minutes on Low Pressure.
4. Meanwhile, prepare the lemony vinaigrette: In a bowl, combine the
lemon juice, swerve and mustard and whisk to combine. Slowly
drizzle in the olive oil and continue to whisk. Season generously
with salt and pepper.
5. When the timer goes off, perform a quick pressure release.
Carefully open the lid. Remove the steamer basket from the Instant
Pot.
6. Transfer the asparagus to a serving platter. Drizzle with the
vinaigrette and sprinkle with the gremolata. Serve the asparagus
topped with the slivered almonds.
Per Serving
13.4g | fiber: 10.4g
Garlicky Broccoli with Roasted Almonds

Ingredients:

1 cup water
1½ tablespoons olive oil
8 garlic cloves, thinly sliced
2 shallots, thinly sliced
½ teaspoon crushed red pepper flakes
Grated zest and juice of 1 medium lemon
¼ cup chopped roasted almonds
¼ cup finely slivered fresh basil
Directions:
1. Pour the water into the Instant Pot. Place the broccoli florets in a
steamer basket and lower into the pot.
2. Close and secure the lid. Select the Steam setting and set the
cooking time for 2 minutes at Low Pressure. Once the timer goes
off, use a quick pressure release. Carefully open the lid.
3. Transfer the broccoli to a large bowl filled with cold water and ice.
Once cooled, drain the broccoli and pat dry.
4. Select the Sauté mode on the Instant Pot and heat the olive oil. Add
the garlic to the pot and sauté for 30 seconds, tossing constantly.
Add the shallots and pepper flakes to the pot and sauté for 1 minute.
5. Stir in the cooked broccoli, lemon juice, salt and black pepper. Toss
the ingredients together and cook for 1 minute.
6. Transfer the broccoli to a serving platter and sprinkle with the
chopped almonds, lemon zest and basil. Serve immediately.
Per Serving
10.6g | fiber: 1.6g
Vinegary Broccoli with Cheese

Ingredients:
1 pound (454 g) broccoli, cut into florets

1 cup water
1 cup crumbled Cottage cheese
2 tablespoons balsamic vinegar
1 teaspoon mustard seeds
Salt and pepper, to taste
Directions:
pot. Place the broccoli in the steamer basket.
2. Close and secure the lid. Select the Manual setting and set the
cooking time for 5 minutes at High Pressure. Once the timer goes
off, do a quick pressure release. Carefully open the lid.
Per Serving
| fiber: 3.2g
Asparagus with Copoundy Cheese

Ingredients:
1½ pounds (680 g) fresh asparagus

1 cup water
Sea salt, to taste
½ cup shredded Copoundy cheese
Directions:
pot.
2. Place the asparagus in the steamer basket. Drizzle the asparagus
with the olive oil and sprinkle with the garlic on top. Season with
salt and black pepper.
cooking time for 1 minute at High Pressure. Once cooking is
complete, do a quick pressure release. Carefully open the lid.
4. Transfer the asparagus to a platter and served topped with the
shredded cheese.
Per Serving
| fiber: 3.7g
Chanterelle Mushrooms with Cheddar

Cheese
Ingredients:

1 (1-inch) ginger root, grated
16 ounces (454 g) Chanterelle mushrooms, brushed clean and sliced
½ cup unsweetened tomato purée
½ cup water
2 tablespoons dry white wine
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried dill weed
¹⁄ ₃ teaspoon freshly ground black pepper
Kosher salt, to taste
Directions:
the garlic and grated ginger to the pot and sauté for 1 minute, or
until fragrant. Stir in the remaining ingredients, except for the
cheese.
minutes on Low Pressure. When the timer goes off, perform a quick
pressure release. Carefully open the lid..
3. Serve topped with the shredded cheese.
Per Serving
7.1g | fiber: 5.2g
Satarash with Eggs

Ingredients:

1 white onion, chopped
2 cloves garlic
2 ripe tomatoes, puréed
1 green bell pepper, deseeded and sliced
1 red bell pepper, deseeded and sliced
1 teaspoon paprika
½ teaspoon turmeric
Kosher salt and ground black pepper, to taste
1 cup water
4 large eggs, lightly whisked
Directions:
the onion and garlic to the pot and sauté for 2 minutes, or until
fragrant. Stir in the remaining ingredients, except for the eggs.
minutes on High Pressure. When the timer goes off, perform a
3. Fold in the eggs and stir to combine. Lock the lid and let it sit in the
residual heat for 5 minutes. Serve warm.
Per Serving
| fiber: 2.1g
Chinese-Style Pe-Tsai with Onion

Ingredients:
2 tablespoons sesame oil

1 yellow onion, chopped
1 pound (454 g) pe-tsai cabbage, shredded
¼ cup rice wine vinegar
1 teaspoon finely minced garlic
½ teaspoon salt
¼ teaspoon Szechuan pepper
Directions:
1. Set the Instant Pot on the Sauté mode and heat the sesame oil. Add
the onion to the pot and sauté for 5 minutes, or until tender. Stir in
the remaining ingredients.
3. Transfer the cabbage mixture to a bowl and serve immediately.
Per Serving
calories: 96 | fat: 7.1g | protein: 2.2g | carbs: 6.8g | net carbs:4.9 g |

fiber: 1.9g
Steamed Tomato with Halloumi Cheese

Ingredients:
8 tomatoes, sliced
1 cup water
½ cup crumbled Halloumi cheese
2 tablespoons snipped fresh basil
2 garlic cloves, smashed
Directions:
Place the tomatoes in the trivet.
3. Toss the tomatoes with the remaining ingredients and serve.
Per Serving
| fiber: 2.2g
Aromatic Spicy Zucchini

Ingredients:

1½ pounds (680 g) zucchinis, sliced
½ cup vegetable broth
½ teaspoon smoked paprika
½ teaspoon dried rosemary
Salt and pepper, to taste
Directions:
1. Set the Instant Pot to the Sauté mode and heat the olive oil. Add the
garlic to the pot and sauté for 1 minute, or until fragrant. Stir in the
remaining ingredients.
Per Serving
fiber: 2.1g
Braised Collards with Red Wine

Ingredients:
1 pound (454 g) Collards, torn into pieces

¾ cup water
¼ cup dry red wine
1½ tablespoons sesame oil
1 teaspoon ginger-garlic paste
½ teaspoon fennel seeds
½ teaspoon mustard seeds
Sea salt and ground black pepper, to taste
Directions:
3. Ladle into individual bowls and serve warm.
Per Serving
fiber: 4.8g
Spinach with Almonds and Olives

Ingredients:

3 cloves garlic, smashed
Bunch scallions, chopped
2 pounds (907 g) spinach, washed
1 cup vegetable broth
1 tablespoon champagne vinegar
¼ teaspoon cayenne pepper
Seasoned salt and ground black pepper, to taste
½ cup almonds, soaked overnight and drained
2 tablespoons green olives, pitted and halved
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
Directions:
the garlic and scallions to the pot and sauté for 1 to 2 minutes, or
until fragrant.
2. Stir in the spinach, vegetable broth, vinegar, dill, cayenne pepper,
salt and black pepper.
minute on High Pressure. When the timer goes off, perform a quick
5. Transfer to serving plates and serve immediately.
Per Serving
8.7g | fiber: 8.3g
Zoodles with Mediterranean Sauce

Ingredients:

2 tomatoes, chopped
½ cup water
½ cup roughly chopped fresh parsley
3 tablespoons ground almonds
1 tablespoon fresh rosemary, chopped
1 teaspoon garlic, smashed
2 zucchinis, spiralized and cooked
½ avocado, pitted and sliced
Directions:
1. Add the olive oil, tomatoes, water, parsley, ground almonds,

rosemary, apple cider vinegar and garlic to the Instant Pot.
minutes on High Pressure. When the timer beeps, perform a natural
3. Divide the cooked zucchini spirals between two serving plates.
Spoon the sauce over each serving. Top with the avocado slices and
season with salt and black pepper.
Per Serving
10.7g | fiber: 8.9g
Cauliflower Spinach Medley

Ingredients:
1 pound (454 g) cauliflower, cut into florets

1 yellow onion, peeled and chopped
1 red bell pepper, deseeded and chopped
1 celery stalk, chopped
2 garlic cloves, crushed
1 tablespoon grated lemon zest
1 teaspoon Hungarian paprika
2 cups spinach, torn into pieces
Directions:
1. Add all the ingredients, except for the spinach, to the Instant Pot.
3. Stir in the spinach and lock the lid. Let it sit in the residual heat for
5 minutes, or until wilted.
4. Serve warm.
Per Serving
| fiber: 3.8g
Green Beans with Onion

Ingredients:
6 slices bacon, diced

1 cup diced onion
4 cups halved green beans
¼ cup water
1 teaspoon salt
Directions:
1. Press the Sauté button on the Instant Pot and add the bacon and
onion to the pot and sauté for 2 to 3 minutes. Stir in the remaining
ingredients.
Per Serving
| fiber: 2.8g
Spaghetti Squash Noodles

Ingredients:
2 pounds (907 g) spaghetti squash
1 cup water
3 garlic cloves
1 cup fresh basil leaves
½ cup olive oil
¹⁄ ₃ cup unsalted toasted almonds
¼ cup flat-leaf parsley
3 tablespoons grated Parmesan cheese
½ teaspoon fine grind sea salt
Directions:
1. Using a knife, pierce all sides of the squash to allow the steam to
penetrate during cooking.
Place the squash on the trivet.
18 minutes at High Pressure. When the timer goes off, use a natural
4. Remove the trivet and squash from the pot. Set aside to cool for 15
minutes, or until the squash is cool enough to handle.
5. Make the pesto sauce by placing the remaining ingredients in a
food processor. Pulse until the ingredients are well combined and
form a thick paste. Set aside.
6. Cut the cooled spaghetti squash in half lengthwise. Using a spoon,
scoop out and discard the seeds.
7. Using a fork, scrape the flesh of the squash to create the noodles.
Transfer the noodles to a large bowl.
8. Divide the squash noodles among 4 serving bowls. Top each
serving with the pesto sauce. Serve hot.
Per Serving
10.0g | fiber: 8.0g
Cabbage in Cream Sauce

Ingredients:
1 tablespoon unsalted butter

½ cup diced pancetta
¼ cup diced yellow onion
1 cup chicken broth
1 pound (454 g) green cabbage, finely chopped
1 bay leaf
¹⁄ ₃ cup heavy cream
1 tablespoon dried parsley
1 teaspoon fine grind sea salt
¼ teaspoon ground nutmeg
Directions:
1. Press the Sauté button on the Instant Pot and melt the butter. Add
the pancetta and onion to the pot and sauté for about 4 minutes, or
until the onion is tender and begins to brown.
2. Pour in the chicken broth. Using a wooden spoon, stir and loosen
any browned bits from the bottom of the pot. Stir in the cabbage
and bay leaf.
4. Select Sauté mode and bring the ingredients to a boil. Stir in the
remaining ingredients and simmer for 5 additional minutes.
5. Remove and discard the bay leaf. Spoon into serving bowls. Serve
warm.
Per Serving
| fiber: 2.3g
Cheesy Cauliflower Flatbread

Prep time: 10 minutes | Cook time: 2 hours 30 minutes | Serves 8
Ingredients:
½ medium head cauliflower, trimmed, stem removed and cut into

florets
3½ tablespoons coconut flour
1½ cups grated Mouncezarella cheese, divided
2 large eggs, beaten
2 tablespoons unsalted butter, melted, divided
2 tablespoons fresh basil, cut into ribbons
Directions:
1. Add the cauliflower to a blender and pulse until it reaches a rice-

like texture.
2. In a large bowl, whisk together ²⁄ ₃ cup of the riced cauliflower,
coconut flour, ¾ cup of the Mouncezarella cheese and sea salt. Stir
in the eggs, heavy cream and 1 tablespoon of the butter.
3. Brush the Instant Pot with the remaining 1 tablespoon of the butter.
Add the cauliflower mixture and use a spoon to press the mixture
flat into the bottom of the pot. Sprinkle the garlic and the remaining
¾ cup of the Mouncezarella cheese on top.
4. Lock the lid. Select the Slow Cook mode and set the cooking time
for 2 hours 30 minutes on More.
5. While the flatbread is cooking, preheat the oven broiler to 450ºF
(235ºC).
6. Once the cook time is complete, transfer the flatbread to a clean
work surface and cut into 8 wedges. Place the wedges on a large
baking sheet and transfer to the oven to broil for 2 to 3 minutes, or
until the cheese is lightly browned.
7. Remove from the oven and transfer to a serving platter. Sprinkle the
basil ribbons on top. Serve warm.
Per Serving
| fiber: 3.3g
Lime Cauliflower Rice with Cilantro

Ingredients:
1 head cauliflower, trimmed, stem removed and cut into medium

florets
1 cup water
Juice of 1 lime
⅛ teaspoon fine grind sea salt
4 sprigs fresh cilantro, chopped
Directions:
Place the cauliflower florets in the trivet. Place a steamer basket on
the trivet. Add the cauliflower to the steamer basket.
3. Remove the steamer basket and cauliflower from the pot. Place the
cauliflower florets in a blender and pulse until it reaches a rice-like
texture. Set aside.
4. Pour out the water and wipe the pot dry with a paper towel.
5. Select Sauté mode and heat the avocado oil. Add the garlic to the
pot and sauté for 2 minutes, or until fragrant.
6. Add the cauliflower rice to the pot and sauté for 2 additional
minutes, or until the rice becomes soft. Stir in the lime juice and
sauté for 2 additional minutes.
7. Transfer the cauliflower rice to a serving dish. Season with the sea
salt and garnish with the cilantro. Serve hot.
Per Serving
fiber: 3.4g
Stir-Fried Cauliflower Rice with

Mushrooms
Ingredients:
1 medium head cauliflower, cut into florets

1 cup water
1½ tablespoons unsalted butter
1 cup sliced fresh white mushrooms
1 teaspoon coconut aminos
1 large egg, beaten
⅛ teaspoon ground black pepper
½ tablespoon chopped fresh flat-leaf parsley
Directions:
1. Place a steamer basket with legs in the inner pot and pour the water
in the pot. Place the cauliflower florets in the steamer basket.
3. Transfer the cauliflower florets to a blender. Pulse until it reaches a
rice-like texture. Set aside.
4. Remove the steamer basket from the pot. Pour out the water and
wipe the pot dry with a paper towel.
5. Select Sauté setting and melt the butter. Add the garlic and
mushrooms to the pot and sauté for 4 minutes, or until the
mushrooms are tender.
6. Stir in the coconut aminos, olive oil and cauliflower rice. Sauté for
3 minutes.
7. Whisk in the beaten egg and sauté for 3 minutes, or until the egg is
thoroughly cooked. Season with the sea salt and black pepper and
stir to combine.
8. Transfer the fried rice to serving bowls and sprinkle the parsley on
top. Serve hot.
Per Serving
fiber: 2.1g
Peppery Brussels Sprouts

Ingredients:

1 white onion, chopped
¾ pound (340 g) Brussels sprouts, trimmed and halved
1 habanero pepper, chopped
1 cup water
2 tablespoons unsweetened tomato purée
1 teaspoon fennel seeds
½ teaspoon paprika
2 bay leaves
Sea salt and freshly ground black pepper, to taste
Directions:
onion to the pot and sauté for 3 minutes, or until tender. Stir in the
3. Remove and discard the bay leaves. Serve warm.
Per Serving
10.4g | fiber: 4.7g
Teriyaki Mushrooms with Chives

Ingredients:
1½ pounds (680 g) button mushrooms

¼ cup coconut milk
¼ cup dry wine
1 teaspoon red pepper flakes
2 tablespoons roughly chopped fresh chives
Directions:
1. In a bowl, stir together the mushrooms, coconut milk, wine, sesame

oil, coconut aminos and ginger-garlic paste. Cover in plastic and let
marinate in the refrigerator for 40 minutes.
2. Place the mushrooms along with the marinade in the Instant Pot.
Season with the red pepper flakes, salt and black pepper.
4. Serve topped with the fresh chives.
Per Serving
| fiber: 2.4g
Traditional Italian Pepperonata

Ingredients:

½ cup chopped onions
2 green bell peppers, deseeded and chopped
1 yellow bell pepper, deseeded and chopped
1 red chili pepper, deseeded and minced
2 tomatoes, puréed
¾ cup vegetable broth
¼ cup Italian dry white wine
1 tablespoon balsamic vinegar
1 teaspoon paprika
2 tablespoons roughly chopped fresh Italian parsley
Directions:
onions to the pot and sauté for 3 minutes, or until tender. Stir in the
remaining ingredients, except for the parsley.
cooking time for 3 minutes at High Pressure. Once cooking is
complete, use a quick pressure release. Carefully open the lid.
3. Select the Sauté mode. Let it simmer for 3 to 4 minutes to thicken
the cooking liquid.
4. Divide among four serving bowls and garnish with the fresh
parsley. Serve immediately.
Per Serving
| fiber: 2.9g
Garlicky Cauliflower with Vegan

Parmesan
Ingredients:

1 cup water
1 teaspoon rosemary
2 garlic cloves, chopped
Kosher salt and freshly ground black pepper, to taste
Vegan Parmesan:
½ cup sesame seeds

½ teaspoon oregano
¼ teaspoon cumin seeds
¼ teaspoon ground fennel seeds
Directions:
pot. Place the cauliflower florets in the steamer basket. Sprinkle
with the sesame oil, rosemary, basil, garlic, salt and black pepper.
cooking time for 3 minutes at Low Pressure. Once cooking is
3. Place the ingredients for the vegan Parmesan in a blender. Pulse
until it reaches the texture of granular cheese.
4. Spread the vegan Parmesan over the cooked cauliflower. Serve
immediately.
Per Serving
| fiber: 4.8g
Green Beans with Mushrooms

Ingredients:

½ cup chopped scallions
1 cup chopped white mushrooms
¾ pound (340 g) green beans
1 teaspoon crushed red pepper flakes
Directions:
scallions to the pot and sauté for 2 minutes, or until tender. Add the
garlic and mushrooms and continue to sauté for 1 to 2 minutes. Stir
in the remaining ingredients.
3. Serve warm.
Per Serving
fiber: 3.1g
Traditional Blitva with Dry Sherry

Ingredients:

1 teaspoon minced garlic
1 pound (454 g) Swiss chard, torn into pieces
1 ripe tomato, puréed
1 cup chopped scallions
¼ cup dry sherry
2 tablespoons dried parsley
¼ teaspoon basil
Directions:
garlic to the pot and sauté for 1 minutes, or until fragrant. Stir in the
cooking time for 2 minutes at Low Pressure. Once cooking is
Per Serving
fiber: 3.1g
Spicy Veggie Kabobs

Ingredients:
½ head broccoli, cut into florets

½ head cauliflower, cut into florets
1 red bell pepper, deseeded and diced
1 green bell pepper, deseeded and diced
1 orange bell pepper, deseeded and diced
9 ounces (255 g) button mushrooms
2 cups cherry tomatoes
1 teaspoon ground coriander
Coarse sea salt and ground black pepper, to taste
¼ cup olive oil
1 cup water
Directions:
2. Thread the broccoli, cauliflower, bell peppers, mushrooms and
cherry tomatoes onto small bamboo skewers. Sprinkle with the
coriander, cayenne pepper, salt and black pepper. Drizzle with the
olive oil. Place the skewers on the trivet.
Per Serving
| fiber: 2.4g
Traditional French Ratatouille

Ingredients:
1 eggplant, peeled and sliced

2 teaspoons table salt
2 large tomatoes, chopped
1 purple onion, thinly sliced
1 red bell pepper, deseeded and sliced
1 yellow bell pepper, deseeded and sliced
1 teaspoon hot paprika
¹⁄ ₃ teaspoon dried basil
¹⁄ ₃ teaspoon cayenne pepper
¼ teaspoon tarragon
¼ teaspoon freshly ground black pepper
Sea salt, to taste
Directions:
1. In a bowl, toss together the eggplant and table salt. Let it sit for 25
to 30 minutes. Drain and rinse the eggplant.
2. Set the Instant Pot to the Sauté mode and heat the oil. Add the
eggplant to the pot and sauté for 10 minutes, or until tender. Stir in
4. Serve warm.
Per Serving
12.0g | fiber: 6.5g
Smoked Paprika Cauliflower Balls

Ingredients:

1 cup water
¹⁄ ₃ cup coconut cream
3 tablespoons Kalamata olives, pitted
2 teaspoons melted butter
¹⁄ ₃ teaspoon ground black pepper
2 cloves garlic, peeled
Pinch of freshly grated nutmeg
Sea salt, to taste
2 tablespoons smoked paprika powder
Directions:
3. In a blender, combine the cooked cauliflower along with the
remaining ingredients, except for the smoked paprika powder. Pulse
until puréed.
4. Form the cauliflower mixture into balls and roll each ball into the
smoked paprika powder. Arrange on the serving platters. Serve
immediately.
Per Serving
fiber: 2.1g
Teriyaki Eggplants with Sesame Seeds
Ingredients:

3 eggplants, trimmed and sliced
2 tablespoons keto teriyaki
½ teaspoon ground ginger
½ teaspoon sesame seeds
Directions:
1. Press the Sauté button on the Instant Pot and heat the oil for 2
minutes.
2. Meanwhile, sprinkle the eggplant slices with the keto teriyaki,
ground ginger and sesame seeds.
3. Arrange the eggplant slices in the pot in one layer and cook for 2
minutes on each side.
4. Transfer the eggplants to plates and serve warm.
Per Serving
| fiber: 9.6g
Buttery Radish with Rosemary

Ingredients:
2 cups roughly chopped radish

1 teaspoon Italian seasonings
¼ teaspoon dried rosemary
¼ cup water
Directions:
2. Select the Sauté mode and sauté for 10 minutes, or until the radish
is cooked through, stirring constantly.
3. Transfer to bowls and serve warm.
Per Serving
| fiber: 1.8g
Cremini Mushrooms with Chives

Ingredients:
1 cup sliced cremini mushrooms

2 tablespoons chopped chives
1 teaspoon ranch seasonings
1 cup water
Directions:
2. In the mixing bowl, toss together the remaining ingredients.
3. Place the bowl with the mushroom mixture on the trivet.
Per Serving
fiber: 0.2g
Broccoli with Cream Cheese

Ingredients:
1½ cup shredded broccoli

1 cup water
½ teaspoon salt
Directions:
2. Put the shredded broccoli in a bowl and place the bowl on the trivet.
cooking time for 1 minute at High Pressure. Once cooking is
4. Remove the bowl from the pot and stir in the cream cheese,
turmeric and salt.
Per Serving
fiber: 1.8g
Low Carb Veggie Bowl

Ingredients:
½ cup chopped cauliflower

½ cup chopped mushrooms
4 ounces (113 g) bok choy, chopped
½ teaspoon salt
1 cup water
Directions:
1. Pour the water and insert the steamer basket in the Instant Pot.
2. Place the cauliflower, mushrooms and bok choy in the basket.
3. Close and secure the lid. Select the Steam mode and set the cooking
time for 5 minutes at High Pressure. Once cooking is complete, use
4. Transfer the cooked vegetables to the serving bowls and sprinkle
with the avocado oil, lemon juice and salt. Stir to mix well.
Per Serving
fiber: 1.6g
Vinegary Collard Greens

Ingredients:
1 bunch collard greens, trimmed
½ cup chicken stock

1 tablespoon balsamic vinegar
Pinch of salt and black pepper
Directions:
3. Divide the dish among plates and serve.
Per Serving
fiber: 1.8g
Mustard Bell Peppers

Ingredients:
1 pound (454 g) mixed bell peppers, cut into strips

1 cup chicken stock
½ cup bacon, cooked and chopped
1 tablespoon mustard
Directions:
Per Serving
fiber: 2.9g
Garlicky Peppers Mix with Cilantro

Ingredients:
1 pound (454 g) mixed bell peppers, cut into thick strips

½ cup vegetable stock
1 tablespoon cilantro, chopped
Pinch of cayenne pepper
Directions:
Per Serving
fiber: 1.9g
Garlicky Brussels Sprouts with Onions

Ingredients:
1 pound (454 g) Brussels sprouts

2 green onions, chopped
1 cup chicken stock
1 tablespoon chopped dill
Directions:
Per Serving
fiber: 0.8g
Cheesy Spinach Dip

Ingredients:
1 pound (454 g) spinach

4 ounces (113 g) Cheddar cheese, grated
4 ounces (113 g) Cottage cheese, at room temperature
½ teaspoon celery seeds
½ teaspoon shallot powder
Salt and black pepper, to taste
Directions:
1. Combine all the ingredients in the Instant Pot.

minute at High Pressure.
3. When the timer beeps, perform a quick pressure release. Carefully
remove the lid.
4. Serve warm.
Per Serving
fiber: 1.2g
Asparagus with Creamy Dip

Ingredients:
1 cup water
1½ pounds (680 g) asparagus spears, trimmed
Dipping Sauce:
½ cup mayonnaise
½ cup sour cream
2 tablespoons chopped scallions
2 tablespoons fresh chervil
Salt, to taste
Directions:
1. Pour the water into the Instant Pot and insert a steamer basket.
Place the asparagus in the basket.
remove the lid. Transfer the asparagus to a plate.
4. Whisk together the remaining ingredients to make your dipping
sauce. Serve the asparagus with the dipping sauce on the side.
Per Serving
fiber: 2.5g
Cheesy Pancetta Pizza Dip

Ingredients:
10 ounces (283 g) Pepper Jack cheese

10 ounces (283 g) pancetta, chopped
1 pound (454 g) tomatoes, puréed
1 cup green olives, pitted and halved
½ teaspoon garlic powder
1 cup chicken broth
4 ounces (113 g) Mozzarella cheese, thinly sliced
Directions:
1. Mix together the Pepper Jack cheese, cream cheese, pancetta,

tomatoes, olives, oregano, and garlic powder in the Instant Pot.
Pour in the chicken broth.
remove the lid.
4. Scatter the Mozzarella cheese on top. Cover and allow to sit in the
residual heat. Serve warm.
Per Serving
2.0g | fiber: 1.4g
Herbed Mushrooms
Ingredients:
20 ounces (567 g) button mushrooms
1 teaspoon dried rosemary
1 teaspoon dried sage
1 bay leaf
Sea salt, to taste
½ cup water
1 tablespoon roughly chopped fresh parsley leaves, for garnish
Directions:
1. Set your Instant Pot to Sauté and melt the butter.

2. Add the garlic and mushrooms and sauté for 3 to 4 minutes until the
garlic is fragrant.
3. Add the remaining ingredients except the parsley to the Instant Pot
and stir well.
open the lid.
6. Remove the mushrooms from the pot to a platter. Serve garnished
with the fresh parsley leaves.
Per Serving
fiber: 1.7g
Cauliflower Cheese Balls

Ingredients:
1 cup water
1 cup shredded Asiago cheese
½ cup grated Parmesan cheese
2 eggs, beaten
2 tablespoons minced fresh chives
Coarse sea salt and white pepper, to taste
Directions:
Place the cauliflower in the basket.
remove the lid.
4. Transfer the cauliflower to a food processor, along with the
remaining ingredients. Pulse until everything is well combined.
5. Form the mixture into bite-sized balls and place them on a baking
sheet.
6. Bake in the preheated oven at 400ºF (205ºC) for 18 minutes until
golden brown. Flip the balls halfway through the cooking time.
7. Cool for 5 minutes before serving.
Per Serving
calories: 161 | fat: 12.6g | protein: 9.3g | carbs: 3.8g | net carbs: 3g |
fiber: 0.8g
Colby Cheese and Pepper Dip

Ingredients:
1 tablespoon butter
2 red bell peppers, sliced
2 cups shredded Colby cheese
1 cup cream cheese, room temperature
1 cup chicken broth
1 teaspoon red Aleppo pepper flakes
1 teaspoon sumac
Directions:
2. Add the bell peppers and sauté for about 2 minutes until just tender.
3. Add the remaining ingredients to the Instant Pot and gently stir to
incorporate.
remove the lid.
6. Allow to cool for 5 minutes and serve warm.
Per Serving
2.6g | fiber: 0.4g
Cheesy Cauliflower Tots

Ingredients:
1 cup water
2 eggs, beaten
2 tablespoons chopped fresh coriander
1 shallot, peeled and chopped
½ cup grated Swiss cheese
Directions:
Place the cauliflower florets in the basket.
remove the lid.
4. Transfer the cauliflower to a food processor, along with the
remaining ingredients. Pulse until everything is well incorporated.
5. Form the mixture into a tater-tot shape with oiled hands. Arrange
the cauliflower tots on a lightly greased baking sheet.
6. Bake in the preheated oven at 400ºF (205ºC) for 15 to 18 minutes.
Flip them halfway through the cooking time.
7. Remove from the oven to a plate and serve.
Per Serving
fiber: 1.1g
Easy Deviled Eggs

Ingredients:
1 cup water
8 eggs
½ can tuna in spring water, drained
¼ cup mayonnaise
2 tablespoons finely chopped spring onions
¹⁄ ₃ teaspoon fresh or dried dill weed
Salt and white pepper, to taste
Directions:
Place the eggs in the basket.
minutes at Low Pressure.
remove the lid.
4. Let the eggs cool for 10 to 15 minutes. When cooled, peel the eggs
and slice them into halves. Scoop the egg yolks into a small bowl
and add the remaining ingredients. Using a fork, mash until
blended.
5. Spoon 1 to 2 teaspoons of the egg yolk mixture into each egg white
half. Serve chilled.
Per Serving
2.7g | fiber: 0.3g
Brussels Sprouts with Aioli Sauce

Ingredients:
1 tablespoon butter
¾ pound (340 g) Brussels sprouts
Aioli Sauce:
¼ cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Dijon mustard
Directions:

2. Add the scallions and sauté for 2 minutes until softened. Add the
Brussels sprouts and cook for another 1 minute.
4. Meanwhile, whisk together all the ingredients for the Aioli sauce in
a small bowl until well incorporated.
remove the lid.
6. Serve the Brussels sprouts with the Aioli sauce on the side.
Per Serving
| fiber: 3.2g
Creole Pancetta and Cheese Balls

Ingredients:
1 cup water
6 eggs
4 slices pancetta, chopped
¹⁄ ₃ cup grated Cheddar cheese
¼ cup cream cheese
¼ cup mayonnaise
1 teaspoon Creole seasonings
Directions:
Place the eggs in the basket.
remove the lid.
4. Allow the eggs to cool for 10 to 15 minutes. Peel the eggs and chop
them, then transfer to a bowl. Add the remaining ingredients and
stir to combine well.
5. Shape the mixture into balls with your hands. Serve chilled.
Per Serving
2.8g | fiber: 0.2g
Chinese Spare Ribs

Ingredients:
1½ pounds (680 g) spare ribs

½ cup chopped green onions
2 tomatoes, crushed
2 tablespoons sherry
2 tablespoons sesame seeds, for serving
Directions:
1. Season the spare ribs with salt and black pepper to taste.
2. Set your Instant Pot to Sauté and heat the sesame oil.
3. Add the seasoned spare ribs and sear each side for about 3 minutes.
4. Add the remaining ingredients except the sesame seeds to the
Instant Pot and stir well.
5. Secure the lid. Select the Meat/Stew mode and set the cooking time
for 18 minutes at High Pressure.
6. When the timer beeps, perform a natural pressure release for 10
lid.
7. Serve topped with the sesame seeds.
Per Serving
2.0g | fiber: 1.0g
Sesame Mushrooms
Ingredients:

¾ pound (340 g) small button mushrooms
Directions:
2. Add the mushrooms and sauté for 4 minutes until just tender,
stirring occasionally.
3. Add the remaining ingredients to the Instant Pot and stir to mix
well.
remove the lid.
6. Serve warm.
Per Serving
fiber: 0.8g
Herbed Shrimp
Ingredients:
¾ pound (340 g) shrimp, peeled and deveined
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 cup chicken broth
Directions:
1. Set your Instant Pot to Sauté and heat the olive oil.
2. Add the shrimp and sauté for 2 to 3 minutes.
3. Add the remaining ingredients to the Instant Pot and stir to
combine.
4. Secure the lid. Select the Manual mode and set the cooking time for
2 minutes at Low Pressure.
remove the lid.
6. Transfer the shrimp to a plate and serve.
Per Serving
| fiber: 0.7g
Cayenne Beef Bites

Ingredients:
1 pound (454 g) beef steak, cut into cubes
1 cup beef bone broth
¼ cup dry white wine
½ teaspoon dried marjoram
Directions:
2. Add the beef and sauté for 2 to 3 minutes, stirring occasionally.
3. Add the remaining ingredients to the Instant Pot and combine well.
20 minutes at High Pressure.
lid.
6. Remove the beef from the Instant Pot to a platter and serve warm.
Per Serving
0.8g | fiber: 0.2g
Bok Choy Salad Boats with Shrimp

Ingredients:
26 shrimp, cleaned and deveined

2 tablespoons fresh lemon juice
1 cup water
4 ounces (113 g) feta cheese, crumbled
2 tomatoes, diced
¹⁄ ₃ cup olives, pitted and sliced
2 tablespoons apple cider vinegar
8 Bok choy leaves
2 tablespoons fresh basil leaves, snipped
2 tablespoons chopped fresh mint leaves
Directions:
1. Toss the shrimp and lemon juice in the Instant Pot until well coated.
Pour in the water.
remove the lid.
4. Season the shrimp with salt and pepper to taste, then let them cool
completely.
5. Toss the shrimp with the feta cheese, tomatoes, olives, olive oil, and
vinegar until well incorporated.
6. Divide the salad evenly onto each Bok choy leaf and place them on
a serving plate. Scatter the basil and mint leaves on top and serve
immediately.
Per Serving
| fiber: 0.6g
Cheese Stuffed Bell Peppers

Ingredients:
1 cup water
10 baby bell peppers, seeded and sliced lengthwise
4 ounces (113 g) Monterey Jack cheese, shredded
2 tablespoons chopped scallions
¼ teaspoon ground black pepper, or more to taste
Directions:
2. Stir together the remaining ingredients except the bell peppers in a
mixing bowl until combined. Stuff the peppers evenly with the
mixture. Arrange the stuffed peppers in the basket.
remove the lid.
5. Cool for 5 minutes and serve.
Per Serving
| fiber: 1.3g
Fast Spring Kale Appetizer

Ingredients:
3 teaspoons butter
1 cup chopped spring onions
1 pound (454 g) kale, torn into pieces
1 cup water
Himalayan salt and ground black pepper, to taste
½ cup shredded Colby cheese, for serving
Directions:
2. Add the spring onions and sauté for 1 minute until wilted.
3. Add the remaining ingredients except the cheese to the Instant Pot
and mix well.
remove the lid.
6. Transfer the kale mixture to a bowl and serve topped with the
cheese.
Per Serving
fiber: 3.3g
Lemon-Cheese Cauliflower Bites

Ingredients:
1 cup water
1 pound (454 g) cauliflower, broken into florets
2 tablespoons lemon juice
1 cup grated Cheddar cheese
Directions:
Place the cauliflower florets in the basket.
remove the lid.
4. Season the cauliflower with salt and pepper. Drizzle with olive oil
and lemon juice. Sprinkle the grated cheese all over the cauliflower.
5. Press the Sauté button to heat the Instant Pot. Allow to cook for
about 5 minutes, or until the cheese melts. Serve warm.
Per Serving
fiber: 1.6g
Herbed Zucchini Slices

Ingredients:

1 pound (454 g) zucchini, sliced
½ cup water
½ cup sugar-free tomato purée
Directions:
2. Add the garlic and sauté for 2 minutes until fragrant.
3. Add the remaining ingredients to the Instant Pot and stir well.
remove the lid.
6. Serve warm.
Per Serving
fiber: 1.6g
Stuffed Jalapeños with Bacon

Ingredients:
1 ounce (28 g) bacon, chopped, fried

2 ounces (57 g) Cheddar cheese, shredded
1 teaspoon chopped green onions
2 jalapeños, trimmed and seeded
Directions:
1. Mix together the chopped bacon, cheese, coconut cream, and green
onions in a mixing bowl and stir until well incorporated.
2. Stuff the jalapeños evenly with the bacon mixture.
3. Press the Sauté button to heat your Instant Pot.
4. Place the stuffed jalapeños in the Instant Pot and cook each side for
3 minutes until softened.
5. Transfer to a paper towel-lined plate and serve.
Per Serving
1.1g | fiber: 0.6g
Mayo Chicken Celery

Ingredients:
14 ounces (397 g) chicken breast, skinless, boneless

1 cup water
4 celery stalks
1 teaspoon salt
1 teaspoon mayonnaise
Directions:
1. Combine all the ingredients except the mayo in the Instant Pot.
3. Once cooking is complete, do a natural pressure release for 6
lid.
4. Remove the chicken and shred with two forks, then return to the
Instant Pot.
5. Add the mayo and stir well. Serve immediately.
Per Serving
| fiber: 0.3g
Parmesan Chicken Balls with Chives

Ingredients:
1 teaspoon coconut oil, softened

1 cup ground chicken
1 tablespoon chopped chives
Directions:
1. Set your Instant Pot to Sauté and heat the coconut oil.
2. Add the remaining ingredients except the cheese to the Instant Pot
and stir to mix well.
open the lid.
5. Add the grated cheese and stir until combined. Form the balls from
the cooked chicken mixture and allow to cool for 10 minutes, then
serve.
Per Serving
| fiber: 0.1g
Chicken and Cabbage Salad

Ingredients:
12 ounces (340 g) chicken fillet, chopped

1 teaspoon Cajun seasoning
1 cup chopped Chinese cabbage
Directions:
1. Sprinkle the chopped chicken with the Cajun seasoning.

2. Set your Instant Pot to Sauté and heat the coconut oil. Add the
chicken and cook for 10 minutes, stirring occasionally.
3. When the chicken is cooked, transfer to a salad bowl. Add the
cabbage, avocado oil, and sesame seeds and gently toss to combine.
Serve immediately.
Per Serving
0.2g | fiber: 0.4g
Cauliflower Fritters with Cheese
Ingredients:
1 cup cauliflower, boiled

2 eggs, beaten
Directions:
1. In a medium bowl, mash the cauliflower. Add the beaten eggs,

flour, cheese, and garlic powder and stir until well incorporated.
Make the fritters from the cauliflower mixture.
2. Set your Instant Pot to Sauté and heat the avocado oil.
3. Add the fritters to the hot oil and cook each side for 3 minutes until
golden brown.
4. Serve hot.
Per Serving
fiber: 1.2g
Creamy Spinach
Ingredients:
2 cups chopped spinach

1 cup almond milk
1 tablespoon butter
½ teaspoon salt
Directions:

open the lid.
4. Give the mixture a good stir and serve warm.
Per Serving
fiber: 0.3g
Lemon-Butter Mushrooms
Ingredients:
1 cup cremini mushrooms, sliced

½ cup water
1 teaspoon almond butter
½ teaspoon salt
Directions:

lid.
4. Serve warm.
Per Serving
fiber: 1.2g
Chili Broccoli Sprouts

Ingredients:
1 cup water
1 pound (454 g) broccoli sprouts
½ teaspoon chopped chili pepper
½ teaspoon salt
Directions:
1. Pour the water into the Instant Pot. Lock the lid and bring the water
to a boil on Sauté mode for about 10 minutes.
2. Open the lid and add the broccoli sprouts to the Instant Pot. Let sit
in the hot water for 1 minute, then transfer to a bowl.
3. Whisk together the remaining ingredients in a separate bowl until
combined. Pour the mixture over the broccoli sprouts and gently
toss to combine. Serve immediately.
Per Serving
fiber: 4.0g
Creamy Keto Beans

Ingredients:
11 ounces (312 g) green beans
1 cup coconut cream
2 teaspoons butter
Directions:

open the lid.
4. Serve warm.
Per Serving
| fiber: 4.0g
Italian-Style Kale
Ingredients:
10 ounces (283 g) Italian dark-leaf kale, chopped roughly

1 tablespoon Italian seasonings
1 cup water
Directions:
1. Place the kale in a steamer basket and sprinkle with the Italian
seasonings. Stir well.
2. Pour the water into the Instant Pot and insert the steamer basket.
3. Secure the lid. Select the Steam mode and set the cooking time for
open the lid.
5. Serve warm.
Per Serving
fiber: 1.4g
Sesame Bok Choy

Ingredients:
1 cup water
2 cups bok choy, sliced
¾ teaspoon salt
Directions:
Place the bok choy in the basket.
open the lid.
4. Transfer the bok choy to a plate. Sprinkle with the vinegar, oil,
sesame seeds, and salt and gently toss to combine. Serve
immediately.
Per Serving
fiber: 0.7g
Butter Purple Petals

Ingredients:
7 ounces (198 g) purple cabbage, cut into petals
¼ teaspoon salt
1 teaspoon butter
Directions:
1. Season the cabbage with salt, then place in the Instant Pot.
2. Stir in the broth and butter.
open the lid.
5. Serve warm.
Per Serving
fiber: 2.5g
Cheesy Zucchini Rings

Ingredients:
1 zucchini
2 teaspoon butter, softened
2 cup water
Directions:
1. Slice the zucchini into rings and remove the center of every ring.
2. Coat a baking pan with the softened butter and place the zucchini
rings in a single layer. Fill each ring with the shredded cheese.
3. Pour the water into the Instant Pot and insert the trivet. Place the
baking pan with zucchini rings on the trivet.
open the lid.
6. Let the zucchini rings cool for 5 minutes and serve.
Per Serving
2.7g | fiber: 1.2g
Scrambled Eggs Salad with Tomato

Ingredients:
1 teaspoon butter
2 eggs
2 tablespoons coconut milk
1 bell pepper, chopped
1 tomato, chopped
Directions:

2. Crack the eggs in the butter. Pour in the coconut milk and stir the
egg mixture until smooth. Sauté for 2 minutes and then scramble
again. Cook the eggs for an additional 2 minutes.
3. Transfer the eggs to a salad bowl. Add the chopped bell pepper and
tomato and stir well. Serve immediately.
Per Serving
calories: 142 | fat: 10.3g | protein: 7.0g | carbs: 7.2g | net carbs:5.7g |
fiber: 1.5g
Salmon Salad with Feta Cheese

Ingredients:
6 ounces (170 g) salmon

½ teaspoon salt
1 cup water
1 cup chopped lettuce
Directions:
1. Season the salmon with salt and wrap in foil.

salmon on the trivet.
4. Meanwhile, toss the lettuce with the olive oil in a salad bowl.
remove the lid.
6. Remove the salmon and chop it roughly, then transfer to the salad
bowl. Sprinkle with the feta cheese and gently toss to combine.
Serve immediately.
Per Serving
1.7g | fiber: 0.2g
Broccoli Purée
Ingredients:
7 ounces (198 g) broccoli, chopped

½ cup heavy cream
Directions:
1. Combine the broccoli and heavy cream in the Instant Pot.
open the lid.
4. Transfer the broccoli and ¼ of the cooking liquid to a blender and
blend until a smooth purée is achieved. Serve immediately.
Per Serving
| fiber: 2.7g
Turmeric Shredded Cauliflower

Ingredients:
1 teaspoon butter
8 ounces (227 g) cauliflower, shredded
Salt, to taste
Directions:

2. Stir in the shredded cauliflower and salt and sauté for 1 minute.
3. Pour in the chicken broth and sprinkle with the turmeric.
1 minute at High Pressure.
open the lid.
6. Allow to cool for 5 minutes before serving.
Per Serving
fiber: 3.1g
Parsley Fennel Slices

Ingredients:
1 cup water
1 fennel bulb, sliced
¾ cup chopped fresh parsley
Directions:
Place the sliced fennel in the basket.
open the lid.
4. Remove the fennel from the Instant Pot to a bowl. Add the
remaining ingredients to the bowl and gently toss until combined.
Serve immediately.
Per Serving
| fiber: 4.4g
Celery Stalk Chicken Salad

Ingredients:
4 ounces (113 g) chicken fillet

1 cup water
1 teaspoon ground black pepper
7 ounces (198 g) celery stalks, chopped
½ teaspoon salt
Directions:
1. Place the chicken, water, and pepper in the Instant Pot.

lid.
4. Remove the chicken and shred with forks, then transfer to a bowl.
Add the celery stalks and salt and toss well, then serve.
Per Serving
| fiber: 1.9g
Sautéed Kale with Flax Seeds

Ingredients:
1 teaspoon butter
1 cup chopped kale, Italian dark-leaf
Salt, to taste
¾ teaspoon ground nutmeg
¼ cup water
1 tablespoon flax seeds
Directions:

2. Add the kale and sprinkle with the salt and nutmeg. Pour in the
water and stir well. Cook for 4 minutes, stirring occasionally.
3. Transfer the kale onto a plate and scatter the olive oil and flax seeds
on top. Serve immediately.
Per Serving
calories: 79 | fat: 5.6g | protein: 1.9g | carbs: 4.7g | net carbs:3.1 g |

fiber: 1.6g
Asparagus and Eggplant Mix

Ingredients:
3 ounces (85 g) asparagus, chopped

8 ounces (227 g) eggplant, chopped
1 cup chicken broth
1 teaspoon salt
Directions:
1. Set your Instant Pot to Sauté. Combine all the ingredients in the
Instant Pot. Secure the lid and cook for 30 minutes.
2. When done, stir the mixture and serve.
Per Serving
6.1g | fiber: 5.0g
Soft Celery Cubes

Ingredients:
1 cup chopped celery root

½ cup coconut milk
1 garlic clove, chopped
1 teaspoon butter
½ teaspoon salt
¾ teaspoon ground cinnamon
Directions:
1. Set your Instant Pot to Sauté. Combine all the ingredients in the
Instant Pot.
2. Secure the lid and cook for 15 minutes until you get a soft
vegetable texture.
Per Serving
8.2g | fiber: 3.2g
Cream Cremini Mushrooms Stew

Ingredients:
2 teaspoons butter
½ cup heavy cream
1 cup sliced cremini mushrooms
¼ teaspoon turmeric
Directions:

combine.
3. Secure the lid and cook for 20 minutes, or until the mushrooms are
tender.
4. Serve warm.
Per Serving
| fiber: 0.4g
Lemon Brussels Sprout s

Ingredients:

1 pound (454 g) Brussels sprouts, outer leaves removed, and
washed
1 lemon, juiced
½ teaspoon fresh paprika
½ teaspoon black ground pepper
1 cup bone broth
Directions:
2. Add the remaining ingredients except the bone broth to the Instant
Pot and cook for 1 minute. Pour in the broth.
open the lid.
5. Remove the Brussels sprouts from the Instant Pot to a plate and
serve.
Per Serving
| fiber: 4.8g
Paprika Egg Sala d
Ingredients:
6 eggs
1 cup water
¼ cup mayonnaise
½ teaspoon fresh paprika
¼ cup thinly sliced green onions
Directions:
1. Beat the eggs in a bowl until frothy.

bowl with the eggs on the trivet.
4. Meanwhile, stir together the mayo, turmeric, paprika, salt, and
pepper in a small bowl until well combined.
lid.
6. Remove the eggs and allow to cool for a few minutes. Stir in the
mayo mixture and serve topped with the green onions.
Per Serving
2.2g | fiber: 0.8g
Mashed Cauliflower with Cheese

Ingredients:
1 cup water
2 tablespoons grass-fed butter
Pinch of kosher salt
Pinch of freshly ground black pepper
¼ cup shredded full-fat Cheddar cheese
Directions:
1. Add the water and cauliflower to the Instant Pot.

open the lid.
4. Mash the cauliflower with a potato masher. If necessary, strain out
the excess liquid.
5. Stir in the whipping cream and butter. Sprinkle with the salt and
pepper.
6. Transfer the cauliflower mixture to a bowl and serve sprinkled with
the cheese.
Per Serving
| fiber: 1.7g
Pepperoni Pizza Bite s

Ingredients:
1 cup water
Directions:
2 cups shredded full-fat mozzarella cheese
1 cup grated full-fat Parmesan cheese
1 (14-ounce / 397-g) can sugar-free or low-sugar diced tomatoes,
drained
16 uncured pepperoni slices, cut in half
Directions:
1. Pour the water into the Instant Pot and insert the trivet.
2. Combine the remaining ingredients in a large bowl and stir to
incorporate.
3. Spoon the mixture into a greased egg bites mold. Work in batches,
if needed. I prefer to stack 2 egg bites molds on top of each other,
separated by Mason jar lids. Put the molds on the trivet and loosely
cover with aluminum foil.
lid.
6. Remove the molds and cool for 5 minutes, then serve.
Per Serving
4.6g | fiber: 1.7g
Cauliflower and Broccoli Sala d

Ingredients:

2 cups boneless, skinless chicken breasts, cubed
1 cup water
2 eggs, hard-boiled and sliced
1 avocado, mashed
¼ cup green thinly sliced onions
½ teaspoon dried sage
1 cup chopped cauliflower
1 cup chopped broccoli
Directions:
1. Set your Instant Pot to Sauté and melt the coconut oil.
2. Add the chicken and water and mix well.
4. Meanwhile, stir together the egg slices, avocado, green onions,
sage, nutmeg, turmeric, and black pepper in a large salad bowl well
incorporated. Set aside.
open the lid.
6. Add the cauliflower and broccoli to the Instant Pot, cover, and let
sit for 2 minutes.
7. Drain out any excess liquid from the chicken and vegetable
mixture. Allow them to cool to room temperature. When cooled,
transfer them to the salad bowl and drizzle with the olive oil. Toss
well and serve immediately.
Per Serving
4.0g | fiber: 5.2g
Keto Buffalo Chicken Lettuce Wraps

Ingredients:

2 stalks celery, thinly sliced
¼ cup diced onions
1 pound (454 g) boneless, skinless chicken breasts
2 cups chicken broth
1 teaspoon fine sea salt
½ cup hot sauce
For Serving:
Boston or romaine lettuce leaves

Ranch dressing (optional)
Directions:
2. Add the garlic, celery, and onions and sauté for 4 minutes, stirring
occasionally, or until the onions are softened.
3. Stir in the chicken breasts, broth, and salt.
open the lid.
6. Remove the chicken and shred with two forks. Transfer the
shredded chicken to a serving bowl and add ½ cup of the cooking
liquid from the Instant Pot. Pour in the hot sauce and stir to
combine.
7. To serve, place ½ cup of the Buffalo chicken into a lettuce leaf.
Serve topped with the ranch dressing, if desired.
Per Serving
| fiber: 2.0g
Artichoke With Butter Garlic Sauc e
Ingredients:
½ cup water
1 artichoke, stem, top, and thorns removed

5 tablespoons salted grass-fed butter
¼ teaspoon dried cilantro
¼ teaspoon fresh lime juice
Directions:
artichoke on the trivet.
open the lid.
4. Remove the artichoke and set aside.
5. Whisk together the remaining ingredients in a small bowl and
microwave for about 30 to 40 seconds until melted.
6. Serve the artichoke with the sauce on the side.
Per Serving
| fiber: 3.6g
Lime Baocn Guacamol e

Ingredients:

½ pound (227 g) no-sugar-added bacon, sliced into small pieces
¼ (4-ounce / 113-g) small onion, thinly sliced
1 avocado, mashed
¼ teaspoon dried cilantro
1 tablespoon lime juice
Directions:
1. Set your Instant Pot to Sauté and melt the avocado oil.
2. Add the bacon and cook for about 5 minutes, stirring occasionally,
or until crisp.
3. Remove the bacon and place on a paper towel–lined plate. Set aside
to cool.
4. Add the onion to the Instant Pot and cook for 1 minute.
5. Spoon the onion into a large mixing bowl, along with the avocado,
salt, and cilantro. Crumble the cooked bacon into the bowl and
drizzle with the lime juice, stirring, or until your desired
consistency is reached.
6. Serve chilled.
Per Serving
1.7g | fiber: 1.8g
Loaded Chicken Cobb Sala d

Ingredients:
3 slices no-sugar-added bacon

¼ pound (113 g) boneless, skinless chicken breasts, cubed
2 eggs, hard-boiled
1 cup chopped spinach
½ avocado, mashed
Directions:
1. Set your Instant Pot to Sauté and warm the avocado oil.
2. Add the bacon and chicken, stirring thoroughly and continuously.
3. Once the bacon is crisp and chicken is cooked through, remove
them from the Instant Pot and set aside to cool.
4. Stir together the eggs, spinach, avocado, turmeric, salt, and pepper
in a large salad bowl until combined.
5. Crumble the bacon, and then add to the salad along with the cooked
chicken. Gently toss and serve immediately.
Per Serving
2.8g | fiber: 4.1g
Chinese Bok Choy

Ingredients:

1 (½-inch) slice fresh ginger root, grated
1 cup vegetable stock
1½ pounds (680 g) Bok choy, trimmed
1 teaspoon five-spice powder
Celery salt and ground black pepper to taste
2 tablespoons coconut aminos, for serving
Directions:
1. Set your Instant Pot to Sauté and warm the butter.

2. Add the garlic and sauté for 2 minutes until tender.
3. Stir in the grated ginger and cook for 40 seconds more.
4. Add the remaining ingredients except the coconut aminos to the
Instant Pot and mix well.
remove the lid.
7. Remove the Bok choy from the Instant Pot to a platter and serve
drizzled with the coconut aminos.
Per Serving
fiber: 4.5g
Cayenne Bacon and Green Cabbage

Ingredients:

4 slices bacon, chopped
1 cup vegetable stock
1 head green cabbage, cored and cut into wedges
1 bay leaf
½ teaspoon whole black peppercorns
Sea salt, to taste
Directions:
2. Add the bacon and cook for about 5 minutes, stirring occasionally,
or until nicely browned.
incorporate.
remove the lid.
Per Serving
| fiber: 0.9g
Creamy Spinach with Scallions

Ingredients:

1½ pounds (680 g) fresh spinach
1 cup cubed cream cheese
Directions:
1. Set your Instant Pot to Sauté and warm the butter.

2. Add the garlic and scallions and cook for 2 minutes until fragrant.
3. Add the remaining ingredients to the Instant Pot and stir until
combined.
remove the lid.
6. Serve warm.
Per Serving
4.8g | fiber: 4.3g
Tuna Salad with Tomatoes and Peppers

Ingredients:
1½ cups water
1 pound (454 g) tuna steaks
1 green bell pepper, sliced
1 red bell pepper, sliced
2 Roma tomatoes, sliced
1 head lettuce
1 red onion, chopped
2 tablespoons Kalamata olives, pitted and halved
Sea salt, to taste
Directions:
1. Add the water to the Instant Pot and insert a steamer basket.
2. Arrange the tuna steaks in the basket. Put the bell peppers and
tomato slices on top.
remove the lid.
5. Flake the fish with a fork.
6. Divide the lettuce leaves among 4 serving plates to make a bed for
your salad. Add the onion and olives. Drizzle with the olive oil and
balsamic vinegar.
7. Season with the chili flakes and salt. Place the prepared fish,
tomatoes, and bell peppers on top.
Per Serving
| fiber: 1.6g
Ahi Tuna and Cherry Tomato Salad

Ingredients:
1 cup water
2 sprigs thyme
2 sprigs rosemary
2 sprigs parsley
1 lemon, sliced
1 pound (454 g) ahi tuna
1 head lettuce
1 cup cherry tomatoes, halved
1 red bell pepper, julienned
Sea salt, to taste
Directions:
1. Pour the water into your Instant Pot. Add the thyme, rosemary,
parsley, and lemon and insert a trivet.
2. Lay the fish on the trivet and season with the ground black pepper.
remove the lid.
5. In a salad bowl, place the remaining ingredients and toss well. Add
the flaked tuna and toss again.
6. Serve chilled.
Per Serving
3.6g | fiber: 1.3g
Garlic Tuna Casserole

Ingredients:
1 cup grated Parmesan or shredded Cheddar cheese, plus more for

topping
1 (8-ounce / 227-g) package cream cheese (1 cup), softened
½ small head cauliflower, cut into 1-inch pieces
1 cup diced onions
2 cloves garlic, minced, or more to taste
2 (4-ounce / 113-g) cans chunk tuna packed in water, drained
1½ cups cold water
For Garnish:
Chopped fresh flat-leaf parsley

Sliced green onions
Cherry tomatoes, halved
Ground black pepper
Directions:
1. In a blender, add the Parmesan cheese, cream cheese, and broth and
blitz until smooth. Set aside.
2. Set your Instant Pot to Sauté. Add and melt the butter. Add the
cauliflower and onions and sauté for 4 minutes, or until the onions
are softened. Fold in the garlic and sauté for an additional 1 minute.
3. Place the cheese sauce and tuna in a large bowl. Mix in the veggies
and stir well. Transfer the mixture to a casserole dish.
4. Place a trivet in the bottom of your Instant Pot and add the cold
water. Use a foil sling, lower the casserole dish onto the trivet. Tuck
in the sides of the sling.
minutes for al dente cauliflower or 8 minutes for softer cauliflower
at High Pressure.
open the lid.
7. Serve topped with the cheese and garnished with the parsley, green
onions, cherry tomatoes, and freshly ground pepper.
Per Serving
9.3g | fiber: 1.2g
Cheesy Trout Casserole

Ingredients:
1½ cups water
3 plum tomatoes, sliced
3 trout fillets
½ teaspoon cayenne pepper, or more to taste
¹⁄ ₃ teaspoon black pepper
Salt, to taste
1 bay leaf
1 cup shredded Pepper Jack cheese
Directions:
1. Pour the water into your Instant Pot and insert a trivet.
2. Grease a baking dish with the olive oil. Add the tomatoes slices to
the baking dish and sprinkle with the oregano and basil.
3. Add the fish fillets and season with the cayenne pepper, black
pepper, and salt. Add the bay leaf. Lower the baking dish onto the
trivet.
remove the lid.
6. Scatter the Pepper Jack cheese on top, lock the lid, and allow the
cheese to melt.
7. Serve warm.
Per Serving
11.3g | fiber: 0.8g
Rainbow Trout with Mixed Greens

Ingredients:
1 cup water
1½ (680 g) pounds rainbow trout fillets
1 pound (454 g) mixed greens, trimmed and torn into pieces
1 bunch of scallions
Directions:
1. Pour the water into your Instant Pot and insert a steamer basket.
2. Add the fish to the basket. Drizzle with 1 tablespoon of the melted
butter and season with the salt and black pepper.
12 minutes at Low pressure.
remove the lid.
5. Wipe down the Instant Pot with a damp cloth.
6. Add and warm the remaining 3 tablespoons of butter. Once hot, add
the greens, scallions, broth, vinegar, and cayenne pepper and cook
until the greens are wilted, stirring occasionally.
7. Serve the prepared trout fillets with the greens on the side.
Per Serving
3.3g | fiber: 4.4g
Tuna Fillets with Lemon Butter

Ingredients:
1 cup water
¹⁄ ₃ cup lemon juice
2 sprigs fresh thyme
2 sprigs fresh parsley
2 sprigs fresh rosemary
1 pound (454 g) tuna fillets
4 cloves garlic, pressed
Sea salt, to taste
¼ teaspoon black pepper, or more to taste
1 lemon, sliced
Directions:
1. Pour the water into your Instant Pot. Add the lemon juice, thyme,
parsley, and rosemary and insert a steamer basket.
2. Put the tuna fillets in the basket. Top with the garlic and season
with the salt and black pepper.
3. Drizzle the melted butter over the fish fillets and place the lemon
slices on top.
remove the lid.
Per Serving
| fiber: 0.3g
Lemony Tilapia Fillets with Arugula

Ingredients:
1 lemon, juiced
1 cup water
1 pound (454 g) tilapia fillets
½ teaspoon cayenne pepper, or more to taste
2 teaspoons butter, melted
2 cups arugula
Directions:
1. Pour the fresh lemon juice and water into your Instant Pot and
insert a steamer basket.
2. Brush the fish fillets with the melted butter.
3. Sprinkle with the cayenne pepper, salt, and black pepper. Place the
tilapia fillets in the basket. Sprinkle the dried basil on top.
remove the lid.
6. Serve with the fresh arugula.
Per Serving
| fiber: 0.3g
Cheesy Fish Bake with Veggies

Ingredients:
1½ cups water
Cooking spray
2 ripe tomatoes, sliced
1 red onion, sliced
1 pound (454 g) tilapia fillets, sliced
Sea salt, to taste
1 cup crumbled feta cheese
¹⁄ ₃ cup Kalamata olives, pitted and halved
Directions:
2. Spritz a casserole dish with cooking spray. Add the tomato slices to
the dish. Scatter the top with the garlic, oregano, basil, and
rosemary.
3. Mix in the onion and cauliflower. Arrange the fish fillets on top.
Sprinkle with the salt and drizzle with the olive oil.
4. Place the feta cheese and Kalamata olives on top. Lower the dish
onto the trivet.
remove the lid.
7. Allow to cool for 5 minutes before serving.
Per Serving
8.2g | fiber: 3.1g
Halibut Stew with Bacon and Cheese

Ingredients:

1 celery, chopped
½ cup chopped shallots
1 teaspoon garlic, smashed
1 pound (454 g) halibut
2 cups fish stock
1 tablespoon coconut oil, softened
¼ teaspoon ground allspice
Sea salt and crushed black peppercorns, to taste
1 cup Cottage cheese, at room temperature
1 cup heavy cream
Directions:
1. Set the Instant Pot to Sauté. Cook the bacon until crispy.
2. Add the celery, shallots, and garlic and sauté for another 2 minutes,
or until the vegetables are just tender.
3. Mix in the halibut, stock, coconut oil, allspice, salt, and black
peppercorns. Stir well.
lid.
6. Stir in the cheese and heavy cream. Select the Sauté mode again
and let it simmer for a few minutes until heated through.
Per Serving
5.1g | fiber: 0.6g
Lemony Mahi-Mahi fillets with Peppers

Ingredients:

2 sprigs dill, tarragon
1 sprig fresh thyme
1 cup water
1 lemon, sliced
3 mahi-mahi fillets
2 tablespoons coconut oil, melted
1 serrano pepper, seeded and sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
Directions:
1. Add the herbs, water, and lemon slices to the Instant Pot and insert
a steamer basket.
2. Arrange the mahi-mahi fillets in the steamer basket.
3. Drizzle the melted coconut oil over the top and season with the salt
and black pepper.
lid.
6. Place the peppers on top. Select the Sauté mode and let it simmer
for another 1 minute.
Per Serving
3.5g | fiber: 0.6g
Aromatic Monkfish Stew

Ingredients:
Juice of 1 lemon
1 tablespoon fresh basil
1 tablespoon fresh parsley
1 teaspoon garlic, minced
1½ pounds (680 g) monkfish
1 tablespoon butter
1 onion, sliced
½ teaspoon mixed peppercorns
¼ teaspoon turmeric powder
2 cups fish stock
½ cup water
2 bay leaves
1 ripe tomato, crushed
Directions:
1. Stir together the lemon juice, basil, parsley, olive oil, and garlic in a
ceramic dish. Add the monkfish and marinate for 30 minutes.
2. Set your Instant Pot to Sauté. Add and melt the butter. Once hot,
cook the bell pepper and onion until fragrant.
remove the lid.
6. Discard the bay leaves and divide your stew into serving bowls.
7. Serve hot.
Per Serving
| fiber: 0.8g
Chunky Fish Soup with Tomatoes

Ingredients:

1 bell pepper, sliced
1 celery, diced
3 cups fish stock
2 ripe tomatoes, crushed
¾ pound (340 g) haddock fillets
1 cup shrimp
1 tablespoon sweet Hungarian paprika
1 teaspoon hot Hungarian paprika
½ teaspoon caraway seeds
Directions:
1. Set the Instant Pot to Sauté. Add and heat the oil. Once hot, add the
onions and sauté until soft and fragrant.
2. Add the pepper, celery, and garlic and continue to sauté until soft.
remove the lid.
6. Divide into serving bowls and serve hot.
Per Serving
| fiber: 2.4g
Haddock and Veggie Foil Packets

Ingredients:
1½ cups water
1 lemon, sliced
2 bell peppers, sliced
1 brown onion, sliced into rings
4 sprigs parsley
2 sprigs thyme
2 sprigs rosemary
4 haddock fillets
Sea salt, to taste
¹⁄ ₃ teaspoon ground black pepper, or more to taste
Directions:
1. Pour the water and lemon into your Instant Pot and insert a steamer
basket.
2. Assemble the packets with large sheets of heavy-duty foil.
3. Place the peppers, onion rings, parsley, thyme, and rosemary in the
center of each foil. Place the fish fillets on top of the veggies.
4. Sprinkle with the salt and black pepper and drizzle the olive oil
over the fillets. Place the packets in the steamer basket.
remove the lid.
7. Serve warm.
Per Serving
| fiber: 0.8g
Herb-Crusted Cod Steaks

Ingredients:
1½ cups water
2 tablespoons garlic-infused oil
4 cod steaks, 1½-inch thick
Sea salt, to taste
½ teaspoon mixed peppercorns, crushed
2 sprigs thyme
1 sprig rosemary
1 yellow onion, sliced
Directions:
2. Rub the garlic-infused oil into the cod steaks and season with the
salt and crushed peppercorns.
3. Lower the cod steaks onto the trivet, skin-side down. Top with the
thyme, rosemary, and onion.
remove the lid.
Per Serving
| fiber: 0.5g
Lemony Fish and Asparagus

Ingredients:
2 lemons
2 cups cold water
4 (4-ounce / 113-g) white fish fillets, such as cod or haddock
1 bundle asparagus, ends trimmed
Fresh dill, for garnish
Directions:
1. Grate the zest off the lemons until you have about 1 tablespoon and
set the zest aside. Slice the lemons into ⅛-inch slices.
2. Pour the water into the Instant Pot. Add 1 tablespoon of the olive
oil to each of two stackable steamer pans.
3. Sprinkle the fish on all sides with the lemon zest, salt, and pepper.
4. Arrange two fillets in each steamer pan and top each with the lemon
slices and then the asparagus. Sprinkle the asparagus with the salt
and drizzle the lemon juice over the top.
5. Stack the steamer pans in the Instant Pot. Cover the top steamer pan
with its lid.
lid.
8. Lift the steamer pans out of the Instant Pot.
9. Transfer the fish and asparagus to a serving plate. Garnish with the
lemon slices and dill.
10.
Serve immediately.
Per Serving
| fiber: 3.0g
Fish Packets with Pesto and Cheese

Ingredients:
1½ cups cold water.

4 (4-ounce / 113-g) white fish fillets, such as cod or haddock
1 (4-ounce / 113-g) jar pesto
½ cup shredded Parmesan cheese (about 2 ounces / 57 g)
Halved cherry tomatoes, for garnish
Directions:
1. Pour the water into your Instant Pot and insert a steamer basket.
2. Sprinkle the fish on all sides with the salt and pepper. Take four
sheets of parchment paper and place a fillet in the center of each
sheet.
3. Dollop 2 tablespoons of the pesto on top of each fillet and sprinkle
with 2 tablespoons of the Parmesan cheese.
4. Wrap the fish in the parchment by folding in the edges and folding
down the top like an envelope to close tightly.
5. Stack the packets in the steamer basket, seam-side down.
lid.
8. Remove the fish packets from the pot. Transfer to a serving plate
and garnish with the cherry tomatoes.
Per Serving
1.3g | fiber: 1.0g
Cod Fillets with Cherry Tomatoes

Ingredients:
¼ cup diced onion
¼ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon pepper
4 (4-ounce / 113-g) cod fillets
1 cup water
¼ cup fresh chopped Italian parsley
Directions:
1. Set your Instant Pot to Sauté. Add and melt the butter. Once hot,
add the onions and cook until softened. Add the garlic and cook for
another 30 seconds.
2. Add the tomatoes, chicken broth, thyme, salt, and pepper. Continue
to cook for 5 to 7 minutes, or until the tomatoes start to soften.
3. Pour the sauce into a glass bowl. Add the fish fillets. Cover with
foil.
4. Pour the water into the Instant Pot and insert a trivet. Place the bowl
on top.
open the lid.
7. Sprinkle with the fresh parsley and serve.
Per Serving
calories: 159 | fat: 7.9g | protein: 21.7g | carbs: 3.0g | net carbs: 2.1g|
fiber: 0.9g
Garam Masala Fish

Ingredients:

½ cup chopped leeks
1 pound (454 g) cod fillets, boneless and sliced
2 ripe tomatoes, chopped
1½ tablespoons fresh lemon juice
½ teaspoon garam masala
½ teaspoon turmeric powder
1 tablespoon chopped fresh dill leaves
1 tablespoon chopped fresh curry leaves
1 tablespoon chopped fresh parsley leaves
Coarse sea salt, to taste
½ teaspoon smoked cayenne pepper
Directions:
1. Set the Instant Pot to Sauté. Add and heat the sesame oil until hot.
Sauté the cumin seeds for 30 seconds.
2. Add the leeks and cook for another 2 minutes until translucent. Add
the ginger-garlic paste and cook for an additional 40 seconds.
remove the lid.
Per Serving
| fiber: 2.0g
Snapper in Spicy Tomato Sauce

Ingredients:
2 teaspoons coconut oil, melted
1 teaspoon celery seeds
½ teaspoon fresh grated ginger
1½ pounds (680 g) snapper fillets
¾ cup vegetable broth
1 (14-ounce / 113-g) can fire-roasted diced tomatoes
1 bell pepper, sliced
1 jalapeño pepper, minced
Directions:
1. Set the Instant Pot to Sauté. Add and heat the sesame oil until hot.
Sauté the celery seeds, fresh ginger, and cumin seeds.
2. Add the onion and continue to sauté until softened and fragrant.
3. Mix in the minced garlic and continue to cook for 30 seconds. Add
the remaining ingredients and stir well.
remove the lid.
6. Serve warm
Per Serving
calories: 177 | fat: 5.9g | protein: 25.8g | carbs: 5.1g | net carbs: g |
fiber: g
Perch Fillets with Red Curry

Ingredients:
1 cup water
2 sprigs rosemary
1 large-sized lemon, sliced
1 pound (454 g) perch fillets
1 tablespoon red curry paste
Directions:
1. Add the water, rosemary, and lemon slices to the Instant Pot and
insert a trivet.
2. Season the perch fillets with the cayenne pepper, salt, and black
pepper. Spread the red curry paste and butter over the fillets.
3. Arrange the fish fillets on the trivet.
remove the lid.
6. Serve with your favorite keto sides.
Per Serving
| fiber: 1.6g
Lemony Salmon with Tomatoes

Ingredients:

¼ cup lemon juice
1¼ cups fresh or canned diced tomatoes
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
4 (6-ounce / 170-g) skinless salmon fillets
Lemon wedges, for garnish
Directions:
1. Add the butter to your Instant Pot and select the Sauté mode. Once
melted, add the garlic (if using) and sauté for 1 minute.
2. Add the roasted garlic, lemon juice, tomatoes, parsley, and pepper.
Let simmer for 5 minutes, or until the liquid has reduced a bit.
3. Meanwhile, rinse the salmon and pat dry with a paper towel.
Sprinkle on all sides with the salt.
4. Using a spatula, push the reduced sauce to one side of the pot and
place the salmon on the other side. Spoon the sauce over the
salmon.
5. Sauté uncovered for another 15 minutes, or until the salmon flakes
easily with a fork. The timing will depend on the thickness of the
fillets.
6. Transfer the salmon to a serving plate. Serve with the sauce and
garnish with the parsley and lemon wedges.
Per Serving
| fiber: 1.0g
Salmon Fillets and Bok Choy

Ingredients:
1½ cups water
2 tablespoons unsalted butter
4 (1-inch thick) salmon fillets
Sea salt and freshly ground pepper, to taste
2 cups Bok choy, sliced
1 cup chicken broth
Directions:
2. Brush the salmon with the melted butter and season with the
cayenne pepper, salt, and black pepper on all sides.
remove the lid.
5. Add the remaining ingredients.
remove the lid.
8. Serve the poached salmon with the veggies on the side.
Per Serving
1.6g | fiber: 0.5g
Salmon Steaks with Garlicky Yogurt

Ingredients:
1 cup water
4 salmon steaks
Garlicky Yogurt:
1 (8-ounce / 227-g) container full-fat Greek yogurt

2 tablespoons mayonnaise
¹⁄ ₃ teaspoon Dijon mustard
Directions:
1. Pour the water into the Instant Pot and insert a trivet.
2. Rub the olive oil into the fish and sprinkle with the salt and black
pepper on all sides. Put the fish on the trivet.
remove the lid.
5. Meanwhile, stir together all the ingredients for the garlicky yogurt
in a bowl.
6. Serve the salmon steaks alongside the garlicky yogurt.
Per Serving
calories: 128 | fat: 11.2g | protein: 2.5g | carbs:4.9g | net carbs: 4.7g |
fiber: 0.2g
Foil-Packet Salmon
Ingredients:
2 (3-ounce / 85-g) salmon fillets

¼ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried dill
½ lemon
1 cup water
Directions:
1. Place each filet of salmon on a square of foil, skin-side down.

2. Season with garlic powder, salt, and pepper and squeeze the lemon
juice over the fish.
3. Cut the lemon into four slices and place two on each filet. Close the
foil packets by folding over edges.
4. Add the water to the Instant Pot and insert a trivet. Place the foil
packets on the trivet.
open the lid.
7. Check the internal temperature with a meat thermometer to ensure
the thickest part of the filets reached at least 145ºF (63ºC). Salmon
should easily flake when fully cooked.
Per Serving
| fiber: 0.1g
Pesto Salmon with Almonds

Ingredients:
1 tablespoon butter
¼ cup sliced almonds
½ cup pesto
¼ teaspoon pepper
½ teaspoon salt
1 cup water
Directions:
1. Press the Sauté button on the Instant Pot and add the butter and
almonds.
2. Sauté for 3 to 5 minutes until they start to soften. Remove and set
aside.
3. Brush salmon fillets with pesto and season with salt and pepper.
4. Pour the water into Instant Pot and insert the trivet. Place the
salmon fillets on the trivet.
open the lid.
7. Serve the salmon with the almonds sprinkled on top.
Per Serving
2.0g | fiber: 1.3g
Avocado Salmon Burger s

Ingredients:

1 pound (454 g) salmon fillets
¹⁄ ₃ cup finely ground pork rinds
2 tablespoons finely diced onion
2 tablespoons mayonnaise
½ teaspoon salt
1 egg
1 avocado, pitted
Juice of ½ lime
Directions:
1. Set your Instant Pot to Sauté. Add and heat the coconut oil.
2. Remove skin from the salmon filets. Finely mince the salmon and
add to a large bowl.
3. Stir in the remaining ingredients except the avocado and lime and
form 4 patties.
4. Place the burgers into the pot and sear for about 3 to 4 minutes per
side, or until the center feels firm and reads at least 145ºF (63ºC) on
a meat thermometer.
5. Scoop flesh out of the avocado. In a small bowl, mash the avocado
with a fork and squeeze the lime juice over the top.
6. Divide the mash into four sections and place on top of salmon
burgers. Serve warm.
Per Serving
calories: 427 | fat: 27.9g | protein: 36.2g | carbs: 3.5g | net carbs: 1g |
fiber: 2.5g
Lemony Salmon with Avocados

Ingredients:

½ teaspoon salt
¼ teaspoon pepper
1 cup water
¹⁄ ₃ cup mayonnaise
Juice of ½ lemon
2 avocados
½ teaspoon chopped fresh dill
Directions:
1. Season the salmon fillets on all sides with the salt and pepper. Add
the water to the Instant Pot and insert a trivet.
2. Arrange the salmon fillets on the trivet, skin-side down.
open the lid. Set aside to cool.
5. Mix together the mayonnaise and lemon juice in a large bowl. Cut
the avocados in half. Remove the pits and dice the avocados. Add
the avocados to the large bowl and gently fold into the mixture.
6. Flake the salmon into bite-sized pieces with a fork and gently fold
into the mixture.
7. Serve garnished with the fresh dill.
Per Serving
3.1g | fiber: 9.4g
Easy Salmon Packets

Ingredients:
1½ cups cold water

½ teaspoon fine sea salt
1 lime, thinly sliced
4 teaspoons extra-virgin olive oil, divided
Fresh thyme leaves
Directions:
1. Pour the cold water into the Instant Pot and insert a steamer basket.
2. Sprinkle the fish on all sides with the salt and pepper.
3. Take four sheets of parchment paper and place 3 lime slices on each
sheet. Top the lime slices with a piece of fish.
4. Drizzle with 1 teaspoon of olive oil and place a few thyme leaves
on top. Cover each fillet with the parchment by folding in the edges
and folding down the top like an envelope to close tightly.
5. Stack the packets in the steamer basket, seam-side down.
lid.
8. Remove the fish packets from the pot.
9. Serve the fish garnished with the fresh thyme.
Per Serving
1.1g | fiber: 1.0g
Crispy Salmon Fillets

Ingredients:

1 teaspoon paprika
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon pepper
⅛ teaspoon cayenne pepper
Directions:
1. Drizzle the avocado oil over salmon fillets. Combine the remaining
ingredients in a small bowl and rub all over fillets.
2. Press the Sauté button on the Instant Pot. Add the salmon fillets and
sear for 2 to 5 minutes until the salmon easily flakes with a fork.
3. Serve warm.
Per Serving
0.4g | fiber: 0.6g
Lemon-Dill Salmon
Ingredients:
2 (3-ounce / 85-g) salmon fillets, 1-inch thick

1 teaspoon chopped fresh dill
½ teaspoon salt
¼ teaspoon pepper
1 cup water
½ lemon, sliced
Directions:
1. Season salmon with dill, salt, and pepper.

salmon on the trivet, skin-side down. Squeeze lemon juice over
fillets and scatter the lemon slices on top.
open the lid.
5. Serve warm.
Per Serving
| fiber: 0.3g
Swai with Port Wine Sauce
Ingredients:
1 tablespoon butter
1 teaspoon fresh grated ginger
2 tablespoon chopped green onions
1 pound (454 g) swai fish fillets
½ cup port wine
1 teaspoon parsley flakes
½ tablespoon lemon juice
¼ teaspoon ground bay leaf
Directions:

2. Cook the ginger, garlic, and green onions for 2 minutes until
softened. Add the remaining ingredients and gently stir to
incorporate.
remove the lid.
5. Serve warm.
Per Serving
| fiber: 0.4g
Tarragon Bluefish in Vermouth Sauce
Ingredients:
2 teaspoons butter
½ yellow onion, chopped
1 pound (454 g) bluefish fillets
¼ cup vermouth
1 tablespoon rice vinegar
2 teaspoons coconut aminos
1 teaspoon chopped fresh tarragon leaves
Directions:

2. Add the onion and sauté for 2 minutes until softened.
3. Add garlic and sauté for 1 minute more or until fragrant. Stir in the
remove the lid.
6. Serve warm.
Per Serving
| fiber: 0.3g
Smoked Sausage and Grouper

Ingredients:
½ pound (227 g) smoked turkey sausage, casing removed
1 pound (454 g) cremini mushrooms, sliced
4 grouper fillets
½ cup dry white wine
Sea salt, to taste
½ teaspoon freshly cracked black peppercorns
1 tablespoon fresh lime juice
Directions:

2. Add the sausage and cook until nicely browned on all sides.
Remove the sausage and set aside.
3. Add the mushrooms and cook for about 3 minutes or until fragrant.
4. Add the garlic and continue to sauté for another 30 seconds.
5. Add the fish, wine, salt, and black peppercorns. Return the sausage
to the Instant Pot.
remove the lid.
8. Drizzle with the lime juice and serve garnished with fresh cilantro.
Per Serving
7.4g | fiber: 1.3g
Cheesy Mussel Stew

Ingredients:
1½ pounds (680 g) mussels, scrubbed and debearded

1 cup chicken broth
½ cup dry red wine
2 heaping tablespoons chopped green onions
2 tablespoons chopped fresh coriander
½ teaspoon paprika
A pinch ground nutmeg
½ (28-ounce / 794-g) can San Marzano tomatoes, crushed
1 cup shredded Asiago cheese
1 tablespoon chopped fresh dill
1 lemon, sliced
Directions:
1. Combine all the ingredients except the cheese, dill and lemon in the
Instant Pot.
remove the lid.
4. Sprinkle with the cheese and dill. Serve topped with the lemon
slices.
Per Serving
6.7g | fiber: 0.8g
Cheesy Shrimp Salad

Ingredients:
28 ounces (794 g) shrimp, peeled and deveined

½ cup water
½ cup apple cider vinegar
¼ cup cream cheese
2 tablespoons roughly chopped cilantro
1 red onion, chopped
1 large-sized cucumber, sliced
Directions:
1. Combine the shrimp, water, and apple cider vinegar in the Instant
Pot.
remove the lid.
4. Allow the shrimp to cool completely. Toss the shrimp with the
remaining ingredients. Serve chilled.
Per Serving
8.1g | fiber: 1.0g
Garlic Halibut Steaks

Ingredients:
1½ cups water
3 halibut steaks
Coarse sea salt, to taste
¼ teaspoon ground black pepper, to taste
Directions:
2. Put the halibut steaks in the steamer basket and season with salt and
black pepper. Scatter with the garlic.
remove the lid.
5. Serve warm.
Per Serving
1.4g | fiber: 0.1g
Bacon and Seafood Chowder

Ingredients:
¼ pound (113 g) meaty bacon, chopped

1 serrano pepper, minced
1 celery with leaves, diced
½ cup diced leeks
3 cups fish stock
½ cup Rose wine
1½ pounds (680 g) halibut fillets, cut into 2-inch pieces
10 ounces (283 g) clams, minced and juice reserved
2 garlic cloves, pressed
2 cups heavy cream
2 tablespoons chopped fresh chives
Directions:
1. Press the Sauté button to heat the Instant Pot.

2. Cook the bacon for about 5 minutes until crisp, stirring
occasionally. Remove the bacon and set aside.
3. Add the pepper, celery, and leeks and sauté for an additional 3
minutes or until softened.
4. Add the remaining ingredients except the heavy cream and chives
to the Instant Pot and stir well.
remove the lid.
7. Stir in heavy cream. Press the Sauté button again and let it simmer
until heated through.
8. Serve topped with the cooked bacon and fresh chives.
Per Serving
7.6g | fiber: 0.5g
Creamy Mackerel Chowder

Ingredients:

1 teaspoon grated ginger
1 pound (454 g) mackerel fillets, sliced
2 cups chicken stock
1½ cups coconut milk
½ cup heavy cream
1 tablespoon butter
Directions:
2. Sauté the onion until softened, about 2 minutes.
3. Sauté the garlic and ginger for 30 to 40 seconds more.
4. Add the remaining ingredients to the Instant Pot and stir until
combined.
remove the lid.
7. Serve warm.
Per Serving
11.5g | fiber: 2.5g
Parsley Scallops
Ingredients:

¾ pound (340 g) scallops
1 cup chicken broth
½ teaspoon paprika
Sea salt, to taste
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
Directions:
2. Add the scallops and sauté for 1 to 2 minutes.
3. Add the garlic and continue to sauté for 30 seconds more. Add the
broth, wine, paprika, salt, and pepper.
remove the lid.
6. Transfer the scallops to a bowl and toss with fresh parsley and
lemon juice. Serve immediately.
Per Serving
| fiber: 0.4g
Easy Sea Scallops

Ingredients:
2 teaspoons butter
1½ pounds (680 g) sea scallops
2 garlic cloves, finely chopped
1 (1-inch) piece fresh ginger root, grated
²⁄ ₃ cup fish stock
¹⁄ ₃ cup dry white wine
1 teaspoon Creole seasoning blend
2 tablespoons chopped fresh parsley
Directions:

2. Cook the sea scallops until browned on all sides, about 2 minutes.
3. Stir in the garlic and ginger and continue sautéing for 1 minute
more.
4. Add the remaining ingredients, except for the fresh parsley, into the
Instant Pot.
minute at Low Pressure.
remove the lid.
7. Serve garnished with the fresh parsley.
Per Serving
| fiber: 0.3g
Shrimp Salad with Baby Spinach

Ingredients:
1 pound (454 g) shrimp, peeled and deveined

Juice of 1 fresh lemon
1 celery stalk, thinly sliced
Sea salt, to taste
1 avocado, pitted and diced
1 cucumber, sliced
2 cups baby spinach
1 tablespoon Dijon mustard
Directions:
1. Toss the shrimp and fresh lemon juice in the Instant Pot. Add
enough water to cover the shrimp.
open the lid.
4. Allow the shrimp to cool completely. Toss the shrimp with the
remaining ingredients and transfer to a salad bowl. Serve
immediately.
Per Serving
3.4g | fiber: 4.4g
Crab and Shrimp Stew

Ingredients:

½ medium onion, diced
2 stalks celery, chopped
1 bay leaf
2 teaspoons Old Bay seasoning
1 teaspoon salt
4 cups seafood stock
1 pound (454 g) lump crab meat
1 pound (454 g) shrimp, shelled, deveined, and chopped
¼ cup heavy cream
Directions:
2. Sauté the onion for 3 minutes or until translucent. Add garlic and
sauté for 30 seconds more.
3. Add the remaining ingredients except the heavy cream to the
Instant Pot.
open the lid.
6. Stir in the heavy cream and serve.
Per Serving
3.3g | fiber: 0.8g
Shrimp Stir-Fry
Ingredients:

1 pound (454 g) medium shrimp, shelled and deveined
½ cup diced zucchini
½ cup button mushrooms
⅛ teaspoon red pepper flakes
2 cups cooked cauliflower rice
Directions:
2. Add shrimp and cook for 5 minutes or until pink. Remove and set
aside in a bowl.
3. Add the broccoli florets, zucchini, and mushrooms, coconut
aminos, garlic, and red pepper flakes to the Instant Pot. Stir-fry for
3 to 5 minutes until vegetables are softened. Return the shrimp to
the pot. Stir well.
4. Divide the cauliflower rice into each bowl and top with a portion of
stir-fry. Serve warm.
Per Serving
| fiber: 2.3g
Spicy Shrimp Salad

Ingredients:

½ teaspoon Old Bay seasoning
¼ teaspoon pepper
¼ teaspoon salt
⅛ teaspoon cayenne
⅛ teaspoon garlic powder
1 cup water
¼ cup mayonnaise
2 tablespoons chili paste
Directions:
1. Toss shrimp in a 7-cup glass bowl with Old Bay seasoning, salt,
pepper, cayenne, and garlic powder.
2. Pour the water into Instant Pot and insert the trivet. Place the bowl
with shrimp on top.
open the lid.
5. Remove the bowl from the Instant Pot and drain water.
6. In a small bowl, stir together the mayo and chili paste. Add the
shrimp and toss to coat. Serve immediately.
Per Serving
8.2g | fiber: 0.1g
Stir-Fry Shrimp and Cauliflower
Ingredients:

½ teaspoon salt
¼ teaspoon pepper
6 asparagus spears, cut into bite-sized pieces
1 cup water
1 cup uncooked cauliflower rice
Directions:
1. Sprinkle seasoning on shrimp and place in a steamer basket. Add

the asparagus to the basket.
2. Pour water into Instant Pot and insert the steamer basket.
open the lid.
5. Remove steamer basket and pour water out of Instant Pot.
6. Press the Sauté button on the Instant Pot and melt the butter.
7. Add the cauliflower rice and cooked shrimp and asparagus. Stir-fry
for 3 to 5 minutes until cauliflower is tender.
8. Serve warm.
Per Serving
4.1g | fiber: 2.1g
Shrimp Scampi
Ingredients:
2 teaspoons finely minced garlic
1 cup chicken broth
½ teaspoon salt
¼ cup heavy cream
¼ teaspoon xanthan gum
1 tablespoon chopped fresh parsley
Directions:
1. Press the Sauté button on the Instant Pot. Add butter and garlic to
pot and sauté for 1 to 3 minutes until fragrant.
2. Add shrimp, broth, lemon juice, and salt to Instant Pot.
open the lid.
5. Stir in the heavy cream and xanthan gum. Serve garnished with
parsley and red pepper flakes.
Per Serving
2.3g | fiber: 0.3g
Cajun Shrimp and Crab

Ingredients:
2 pounds (907 g) crab legs

½ pound (227 g) large shrimp, shelled and deveined
½ pound (227 g) smoked sausage
2 cups seafood stock
1 tablespoon Cajun seasoning
Directions:

open the lid.
4. Serve warm.
Per Serving
| fiber: 0.1g
Basil Scallops in Port Wine

Ingredients:

1 brown onion, chopped
½ cup port wine
½ cup fish stock
1½ pounds (680 g) scallops, peeled and deveined
1 ripe tomato, crushed
1 teaspoon smoked paprika
½ cup cream cheese, at room temperature
2 tablespoons chopped fresh basil, for garnish
Directions:
2. Cook the onion and garlic until fragrant for 2 minutes.
3. Add the wine to deglaze the bottom. Add the scallops, fish stock,
tomato, salt, black pepper, and paprika.
minute at Low Pressure.
remove the lid.
6. Drizzle fresh lemon juice over the scallops and top them with
cream cheese. Cover and allow to sit in the residual heat for 3 to 5
minutes. Serve warm garnished with fresh basil leaves.
Per Serving
8.8g | fiber: 1.0g
King Crab with Mushrooms

Ingredients:
1 cup water
1½ pounds (680 g) king crab legs, halved
10 ounces (283 g) baby Bella mushrooms
½ stick butter, softened
1 lemon, sliced
Directions:
Place the crab legs in the basket.
remove the lid.
4. Wipe down the Instant Pot with a damp cloth.
5. Set your Instant Pot to Sauté and melt the butter. Cook baby Bella
mushrooms with minced garlic for 2 to 3 minutes.
6. Spoon the mushrooms sauce over prepared king crab legs and serve
with lemon slices.
Per Serving
calories: 179 | fat: 8.8g | protein: 22.7g | carbs: 2.2g | net carbs: g |
fiber: g
Buttered Crab Legs

Ingredients:
1 cup water
2 pounds (907 g) crab legs, rinsed
1 garlic clove, finely minced
½ lemon, juiced
4 lemon wedges
Directions:
1. Pour water into Instant Pot and insert a steamer basket. Place the
crab legs in the basket.
open the lid.
4. In a small bowl, stir together the butter and garlic.
5. Squeeze lemon juice into butter or over legs and crack legs open.
Serve with the butter sauce and lemon wedges.
Per Serving
0.8g | fiber: 0.1g
Simple Steamed Clams

Ingredients:
2 pounds (907 g) clams

1 cup seafood stock
Directions:
1. Combine the clams and seafood stock in the Instant Pot.

open the lid.
4. Serve topped with the melted butter.
Per Serving
| fiber: 0.1g
Herb and Lemon Whole Chicken

Ingredients:
3 teaspoons garlic powder

3 teaspoons salt
2 teaspoons dried parsley
2 teaspoons dried rosemary
1 teaspoon pepper
1 (4-pound / 1.8-kg) whole chicken
1 cup chicken broth
1 lemon, zested and quartered
Directions:
1. Combine the garlic powder, salt, parsley, rosemary, and pepper in a

small bowl. Rub this herb mix over the whole chicken.
3. Add the chicken and brown for 5 to 7 minutes. Using tongs, transfer
the chicken to a plate.
4. Pour the broth into the Instant Pot and scrape the bottom with a
rubber spatula or wooden spoon until no seasoning is stuck to pot,
then insert the trivet.
5. Scatter the lemon zest over chicken. Put the lemon quarters inside
the chicken. Place the chicken on the trivet.
6. Secure the lid. Select the Meat/Stew mode and set the cooking time
lid.
8. Shred the chicken and serve warm.
Per Serving
2.0g | fiber: 1.2g
Barbecue Shredded Chicken

Ingredients:
1 (5-pound / 2.2-kg) whole chicken

3 teaspoons salt
1 teaspoon pepper
1 teaspoon dried parsley
½ medium onion, cut into 3 to 4 large pieces
1 cup water
½ cup sugar-free barbecue sauce, divided
Directions:
1. Scatter the chicken with salt, pepper, parsley, and garlic powder. Put
the onion pieces inside the chicken cavity.
2. Pour the water into the Instant Pot and insert the trivet. Place
seasoned chicken on the trivet. Brush with half of the barbecue
sauce.
lid.
5. Using a clean brush, add the remaining half of the sauce to chicken.
For crispy skin or thicker sauce, you can broil in the oven for 5
minutes until lightly browned.
6. Slice or shred the chicken and serve warm.
Per Serving
5.5g | fiber: 1.1g
Chicken Carnitas
Ingredients:
3 pounds (1.4 kg) whole chicken, cut into pieces

¹⁄ ₃ cup vegetable broth
3 cloves garlic, pressed
1 guajillo chili, minced
Sea salt, to taste
½ teaspoon paprika
¹⁄ ₃ teaspoon cayenne pepper
½ teaspoon ground bay leaf
¹⁄ ₃ teaspoon black pepper
2 tablespoons chopped fresh coriander, for garnish
1 cup crème fraiche, for serving
Directions:
1. Combine all the ingredients except the coriander and crème fraiche
in the Instant Pot.
2. Lock the lid. Select the Poultry mode and set the cooking time for
remove the lid.
4. Shred the chicken with two forks and discard the bones. Garnish
with the coriander and serve with a dollop of crème fraiche.
Per Serving
2.1g | fiber: 0.3g
Cheesy Chicken Casserole

Ingredients:
1 cup broccoli florets

1½ cups Alfredo sauce
½ cup chopped fresh spinach
¼ cup whole-milk ricotta cheese
½ teaspoon salt
¼ teaspoon pepper
1 pound (454 g) thin-sliced deli chicken
1 cup shredded whole-milk Mozzarella cheese
1 cup water
Directions:
1. Put the broccoli florets in a large bowl. Add the Alfredo sauce,
spinach, ricotta, salt, and pepper to the bowl and stir to mix well.
Using a spoon, separate the veggie mix into three sections.
2. Layer the chicken into the bottom of a 7-cup glass bowl. Place one
section of the veggie mix on top in an even layer and top with a
layer of shredded Mozzarella cheese. Repeat until all veggie mix
has been used and finish with a layer of Mozzarella cheese. Cover
the dish with aluminum foil.
dish on the trivet.
open the lid.
6. If desired, broil in oven for 3 to 5 minutes until golden. Serve
warm.
Per Serving
9.0g | fiber: 0.7g
Chicken Escabèche
Ingredients:
1 cup filtered water
1 pound (454 g) chicken, mixed pieces

2 bay leaves
1 onion, chopped
½ cup red wine vinegar
½ teaspoon coriander
½ teaspoon mint, finely chopped
Directions:
2. Thoroughly combine the chicken, garlic, bay leaves, onion, vinegar,
coriander, cumin, mint, salt, and black pepper in a large bowl.
3. Put the bowl on the trivet and cover loosely with aluminum foil.
lid.
6. Remove the dish from the Instant Pot and cool for 5 to 10 minutes
before serving.
Per Serving
| fiber: 0.7g
Chicken and Scallions Stuffed Peppers

Ingredients:
1 tablespoon butter, at room temperature

½ cup scallions, chopped
¹⁄ ₃ teaspoon paprika
¹⁄ ₃ teaspoon ground cumin
¼ teaspoon shallot powder
6 ounces (170 g) goat cheese, crumbled
1½ cups water
5 bell peppers, tops, membrane, and seeds removed
½ cup sour cream
Directions:

2. Add the scallions and chicken and sauté for 2 to 3 minutes.
3. Stir in the sea salt, chili powder, paprika, cumin, and shallot
powder. Add the crumbled goat cheese, stir, and reserve the mixture
in a bowl.
4. Clean your Instant Pot. Pour the water into the Instant Pot and
insert the trivet.
5. Stuff the bell peppers with enough of the chicken mixture, and
don’t pack the peppers too tightly. Put the peppers on the trivet.
lid.
8. Remove from the Instant Pot and serve with the sour cream.
Per Serving
7.4g | fiber: 1.2g
Spicy Chicken with Bacon and Peppers

Ingredients:

1½ pounds (680 g) ground chicken
½ cup green onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 serrano pepper, chopped
1 tomato, chopped
1 cup water
¹⁄ ₃ cup chicken broth
1 teaspoon paprika
2 bay leaves
Directions:

2. Add the bacon and cook for about 3 minutes until crisp. Reserve the
bacon in a bowl.
3. Add the ground chicken to the bacon grease of the pot and brown
for 2 to 3 minutes, crumbling it with a spatula. Reserve it in the
bowl of bacon.
4. Add the garlic, green onions, and peppers and sauté for 3 minutes
until tender. Add the remaining ingredients to the Instant Pot, along
with the cooked bacon and chicken. Stir to mix well.
5. Lock the lid. Select the Poultry mode and set the cooking time for 5
lid. Serve warm.
Per Serving
2.0g | fiber: 1.0g
Tangy Meatballs
Prep time: 10 minutes | Cook time: 10 minutes | Makes 20 meatballs
Ingredients:

1 egg, lightly beaten
1 teaspoon pepper
1 teaspoon salt
1 cup water
Sauce:
2 teaspoons erythritol
1 teaspoon rice vinegar
½ teaspoon sriracha
Directions:
1. Stir together the ground chicken, beaten egg, onion, garlic powder,
salt, and pepper in a large bowl. Shape into bite-sized balls with
your hands.
2. Pour the water into Instant Pot and insert a steamer basket. Put the
meatballs in the basket.
4. Meanwhile, whisk together all ingredients for the sauce in a
separate bowl.
open the lid.
6. Toss the meatballs in the prepared sauce and serve.
Per Serving (4 meatballs)
| fiber: 0.5g
Thai Coconut Chicken
Ingredients:

1 pound (454 g) chicken, cubed
1 teaspoon Thai chili, minced
1 teaspoon fresh ginger root, julienned
¹⁄ ₃ teaspoon cumin powder
1 tomato, peeled and chopped
¹⁄ ₃ cup unsweetened coconut milk
1 teaspoon Thai curry paste
Salt and freshly ground black pepper, to taste
Directions:
2. Brown the chicken cubes for 2 to 3 minutes, stirring frequently.
Reserve the chicken in a bowl.
3. Add the garlic and shallot and sauté for 2 minutes until tender. Add
a splash of vegetable broth to the pot, if needed.
4. Stir in the Thai chili, ginger, and cumin powder and cook for
another 1 minute or until fragrant.
5. Add the cooked chicken, tomato, vegetable broth, milk, coconut
aminos, and curry paste to the Instant Pot and stir well.
remove the lid.
8. Season with salt and pepper to taste and serve.
Per Serving
| fiber: 1.6g
Classic Chicken Salad

Ingredients:
2 pounds (907 g) chicken breasts

1 teaspoon granulated garlic
1 bay leaf
1 cup mayonnaise
2 tablespoons chopped fresh chives
1 teaspoon fresh lemon juice
½ teaspoon coarse sea salt
Directions:
1. Combine the chicken, broth, thyme, garlic, onion powder, bay leaf,
and black pepper in the Instant Pot.
lid.
4. Remove the chicken from the Instant Pot and let rest for a few
minutes until cooled slightly.
5. Slice the chicken breasts into strips and place in a salad bowl. Add
the remaining ingredients and gently stir until well combined. Serve
immediately.
Per Serving
1.1g | fiber: 0.4g
BLT Chicken Salad

Ingredients:
4 slices bacon
2 (6-ounce / 170-g) chicken breasts
1 teaspoon salt
¼ teaspoon pepper
1 cup water
2 cups chopped romaine lettuce
Sauce:
1 ounce (28 g) chopped pecans
½ cup diced Roma tomatoes
½ avocado, diced
Directions:

2. Add the bacon and cook for about 7 minutes, flipping occasionally,
until crisp. Remove and place on a paper towel to drain. When cool
enough to handle, crumble the bacon and set aside.
3. Sprinkle the chicken with salt, garlic powder, parsley, pepper, and
thyme.
4. Pour the water into the Instant Pot. Use a wooden spoon to ensure
nothing is stuck to the bottom of the pot. Add the trivet to the pot
and place the chicken on top of the trivet.
6. Meanwhile, whisk together all the ingredients for the sauce in a
large salad bowl.
open the lid.
8. Remove the chicken and let sit for 10 minutes. Cut the chicken into
cubes and transfer to the salad bowl, along with the cooked bacon.
Gently stir until the chicken is thoroughly coated. Mix in the lettuce
right before serving.
Per Serving
2.4g | fiber: 2.7g
Easy Kung Pao Chicken

Ingredients:

1 pound (454 g) boneless, skinless chicken breasts, cubed
1 cup cashews, chopped
6 tablespoons hot sauce
½ teaspoon finely grated ginger
Directions:
1. Set the Instant Pot to Sauté and melt the coconut oil.
2. Add the remaining ingredients to the Instant Pot and mix well.
open the lid.
5. Serve warm.
Per Serving
8.6g | fiber: 1.0g
Crack Chicken Breast s

Ingredients:
½ pound (227 g) boneless, skinless chicken breasts

½ cup grass-fed bone broth
¼ cup tablespoons keto-friendly ranch dressing
3 slices bacon, cooked and chopped into small pieces
Directions:
1. Combine all the ingredients except the Cheddar cheese and bacon
in the Instant Pot.
open the lid.
4. Add the Cheddar cheese and bacon and stir well, then serve.
Per Serving
2.4g | fiber: 0g
Bruschetta Chicken
Ingredients:
2 boneless, skinless chicken breasts

½ cup filtered water
1 (14-ounce / 397-g) can sugar-free or low-sugar crushed tomatoes
Directions:
1. Combine all the ingredients except the cheese and whipping cream
in the Instant Pot.
open the lid.
4. Stir in the cheese and whipping cream until the cheese melts, and
serve.
Per Serving
4.4g | fiber: 1.0g
Baked Cheesy Mushroom Chicken

Ingredients:
1 tablespoon butter
½ cup chopped yellow onion
1 pound (454 g) chicken breasts, cubed
10 ounces (283 g) button mushrooms, thinly sliced
1 cup chicken broth
½ teaspoon shallot powder
½ teaspoon dried sage
Kosher salt, to taste
½ cup heavy cream
1 cup shredded Colby cheese
Directions:

2. Add the garlic, onion, chicken, and mushrooms and sauté for about
4 minutes, or until the vegetables are softened.
3. Add the remaining ingredients except the heavy cream and cheese
to the Instant Pot and stir to incorporate.
4. Lock the lid. Select the Meat/Stew mode and set the cooking time
lid.
6. Stir in the heavy cream until heated through. Pour the mixture into
a baking dish and scatter the cheese on top.
7. Bake in the preheated oven at 400ºF (205ºC) until the cheese
bubbles.
8. Allow to cool for 5 minutes and serve.
Per Serving
8.4g | fiber: 2.1g
Chicken and Bacon Ranch Casserole
Ingredients:
4 slices bacon
4 (6-ounce / 170-g) boneless, skinless chicken breasts, cut into 1-
inch cubes
½ teaspoon salt
¼ teaspoon pepper
½ cup ranch dressing
½ cup shredded Cheddar cheese
Directions:

2. Add the bacon slices and cook for about 7 minutes until crisp,
flipping occasionally.
3. Remove from the pot and place on a paper towel to drain. Set aside.
4. Season the chicken cubes with salt and pepper.
6. Add the chicken cubes and brown for 3 to 4 minutes until golden
brown.
7. Stir in the broth and ranch dressing.
open the lid.
10.
Stir in the Cheddar and cream cheese. Crumble the cooked bacon
and scatter on top. Serve immediately.
Per Serving
1.2g | fiber: 0.1g
Chicken Tacos with Fried Cheese Shells

Ingredients:
Chicken:
4 (6-ounce / 170-g) boneless, skinless chicken breasts

1 cup chicken broth
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons cumin
Cheese Shells:
1½ cups shredded whole-milk Mozzarella cheese

Directions:
1. Combine all ingredients for the chicken in the Instant Pot.

open the lid.
4. Shred the chicken and serve in bowls or cheese shells.
5. Make the cheese shells: Heat a nonstick skillet over medium heat.
6. Sprinkle ¼ cup of Mozzarella cheese in the skillet and fry until
golden. Flip and turn off the heat. Allow the cheese to get brown.
Fill with chicken and fold. The cheese will harden as it cools.
Repeat with the remaining cheese and filling.
7. Serve warm.
Per Serving
| fiber: 1.7g
Chicken Piccata
Ingredients:

½ teaspoon salt
¼ teaspoon pepper
1 cup water
Juice of 1 lemon
Directions:
1. Sprinkle the chicken with salt, garlic powder, and pepper.

3. Add the chicken and sear each side for about 5 to 7 minutes until
golden brown.
4. Remove the chicken and set aside on a plate.
5. Pour the water into the Instant Pot. Using a wooden spoon, scrape
the bottom if necessary to remove any stuck-on seasoning or meat.
Insert the trivet and place the chicken on the trivet.
lid.
8. Remove the chicken and set aside. Strain the broth from the Instant
Pot into a large bowl and return to the pot.
9. Set your Instant Pot to Sauté again and add the remaining
ingredients. Cook for at least 5 minutes, stirring frequently, or until
the sauce is cooked to your desired thickness.
10.
Pour the sauce over the chicken and serve warm.
Per Serving
1.3g | fiber: 0.5g
Keto Chicken Enchilada Bowl

Ingredients:

2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon pepper
¾ cup red enchilada sauce
1 (4-ounce / 113-g) can green chilies
¼ cup diced onion
2 cups cooked cauliflower rice
1 avocado, diced
½ cup sour cream
Directions:
1. Sprinkle the chili powder, garlic powder, salt, and pepper on

chicken breasts.
2. Set your Instant Pot to Sauté and melt the coconut oil. Add the
chicken breasts and sear each side for about 5 minutes until golden
brown.
3. Pour the enchilada sauce and broth over the chicken. Using a
wooden spoon or rubber spatula, scrape the bottom of pot to make
sure nothing is sticking. Stir in the chilies and onion.
open the lid.
6. Remove the chicken and shred with two forks. Serve the chicken
over the cauliflower rice and place the avocado, sour cream, and
Cheddar cheese on top.
Per Serving
7.0g | fiber: 4.8g
Chicken and Mixed Greens Sala d

Ingredients:
Chicken:

1 pound (454 g) chicken breast, cubed
Salad:
1 avocado, mashed
1 cup chopped arugula
1 cup chopped Swiss chard
1 cup chopped kale
½ cup chopped spinach
2 tablespoons pine nuts, toasted
Directions:
1. Combine all the chicken ingredients in the Instant Pot.

3. Meanwhile, toss all the salad ingredients in a large salad bowl.
open the lid.
5. Remove the chicken to the salad bowl and serve.
Per Serving
3.5g | fiber: 4.1g
Cheesy Pesto Chicken

Ingredients:
2 (6-ounce / 170-g) boneless, skinless chicken breasts, butterflied

½ teaspoon salt
¼ teaspoon pepper
1 cup water
¼ cup whole-milk ricotta cheese
¼ cup pesto
¼ cup shredded whole-milk Mozzarella cheese
Chopped parsley, for garnish (optional)
Directions:
1. Sprinkle the chicken breasts with salt, pepper, parsley, and garlic
powder.
3. Add the chicken and brown for 3 to 5 minutes. Remove the chicken
from the pot to a 7-cup glass bowl.
4. Pour the water into the Instant Pot and use a wooden spoon or
rubber spatula to make sure no seasoning is stuck to bottom of pot.
5. Scatter the ricotta cheese on top of the chicken. Pour the pesto over
chicken, and sprinkle the Mozzarella cheese over chicken. Cover
with aluminum foil. Add the trivet to the Instant Pot and place the
bowl on the trivet.
lid.
8. Serve the chicken garnished with the chopped parsley, if desired.
Per Serving
3.5g | fiber: 0.7g
Chicken Alfredo with Bacon

Ingredients:

¼ teaspoon salt
⅛ teaspoon pepper
1 cup water
1 stick butter
2 cloves garlic, finely minced
¼ cup heavy cream
¼ cup cooked crumbled bacon
Directions:
1. Sprinkle the chicken breasts with the garlic powder, parsley, thyme,
salt, and pepper.
3. Add the chicken and sear for 3 to 5 minutes until golden brown on
both sides.
4. Remove the chicken with tongs and set aside.
chicken on the trivet.
open the lid.
8. Remove the chicken from the pot to a platter and set aside.
9. Pour the water out of the Instant Pot, reserving ½ cup; set aside.
10.
Set your Instant Pot to Sauté again and melt the butter.
11.
Add the garlic, heavy cream, cheese, and reserved water to the
Instant Pot. Cook for 3 to 4 minutes until the sauce starts to thicken,
stirring frequently.
12.
Stir in the crumbled bacon and pour the mixture over the chicken.
Serve immediately.
Per Serving
calories: 526| fat: 41.6g | protein: 27.7g | carbs: 3.0g | net carbs: 2.9g
| fiber: 0.1g
Stuffed Chicken with Spinach and Feta

Ingredients:
½ cup frozen spinach

¹⁄ ₃ cup crumbled feta cheese
1¼ teaspoons salt, divided
¼ teaspoon pepper
1 cup water
Directions:
1. Combine the spinach, feta cheese, and ¼ teaspoon of salt in a

medium bowl. Divide the mixture evenly and spoon onto the
chicken breasts.
2. Close the chicken breasts and secure with toothpicks or butcher’s
string. Sprinkle the chicken with the remaining 1 teaspoon of salt,
pepper, oregano, parsley, and garlic powder.
4. Sear each chicken breast until golden brown, about 4 to 5 minutes
per side.
5. Remove the chicken breasts and set aside.
6. Pour the water into the Instant Pot and scrape the bottom to remove
any chicken or seasoning that is stuck on. Add the trivet to the
Instant Pot and place the chicken on the trivet.
lid. Serve warm.
Per Serving
0.6g | fiber: 0.7g
Instant Pot Ranch Chicken

Ingredients:
1 teaspoon salt
¼ teaspoon pepper
3 (6-ounce / 170-g) skinless chicken breasts
1 stick butter
1 dry ranch packet
1 cup chicken broth
Directions:
1. In a small bowl, combine the salt, garlic powder, pepper, and

oregano. Rub this mixture over both sides of chicken breasts.
2. Place the chicken breasts into the Instant Pot, along with the butter,
cream cheese, ranch seasoning, and chicken broth.
lid.
5. Remove the chicken and shred with two forks, then return to the
Instant Pot. Use a rubber spatula to stir and serve on a plate.
Per Serving
4.2g | fiber: 0.1g
Simple Shredded Chicken

Ingredients:
½ teaspoon salt
½ teaspoon pepper
1 cup water
Directions:
1. In a small bowl, combine the salt, pepper, oregano, basil, and garlic
powder. Rub this mix over both sides of the chicken.
2. Set your Instant Pot to Sauté and heat the coconut oil until sizzling.
3. Add the chicken and sear for 3 to 4 minutes until golden on both
sides.
4. Remove the chicken and set aside.
5. Pour the water into the Instant Pot and use a wooden spoon or
rubber spatula to make sure no seasoning is stuck to bottom of pot.
6. Add the trivet to the Instant Pot and place the chicken on top.
lid.
9. Remove the chicken and shred, then serve.
Per Serving
| fiber: 0.2g
Chicken Fajita Bowls

Ingredients:
1 pound (454 g) boneless, skinless chicken breasts, cut into 1-inch

pieces
1 cup salsa
1 teaspoon paprika
1 teaspoon fine sea salt, or more to taste
1 teaspoon chili powder
1 lime, halved
Directions:
1. Combine all the ingredients except the lime in the Instant Pot.
remove the lid.
4. Shred the chicken with two forks and return to the Instant Pot.
Squeeze the lime juice into the chicken mixture. Taste and add
more salt, if needed. Give the mixture a good stir.
5. Ladle the chicken mixture into bowls and serve.
Per Serving
| fiber: 1.0g
Prosciutto-Wrapped Chicken
Ingredients:
1½ cups water
5 chicken breast halves, butterflied
2 garlic cloves, halved
1 teaspoon marjoram
Sea salt, to taste
10 strips prosciutto
Directions:
2. Rub the chicken breast halves with garlic. Sprinkle with marjoram,
salt, red pepper flakes, and black pepper. Wrap each chicken breast
into 2 prosciutto strips and secure with toothpicks. Put the chicken
on the trivet.
lid.
5. Remove the toothpicks and serve warm.
Per Serving
calories: 550| fat: 28.6g | protein: 68.5g | carbs: 1.0g | net carbs: 0.8g
| fiber: 0.2g
Creamy Chicken Cordon Bleu

Ingredients:
4 boneless, skinless chicken breast halves, butterflied
4 (1-ounce / 28-g) slices Swiss cheese
8 (1-ounce / 28-g) slices ham
1 cup water
Chopped fresh flat-leaf parsley, for garnish
Sauce:
1½ ounces (43 g) cream cheese (3 tablespoons)

¼ teaspoon fine sea salt
Directions:
1. Lay the chicken breast halves on a clean work surface. Top each
with a slice of Swiss cheese and 2 slices of ham. Roll the chicken
around the ham and cheese, then secure with toothpicks. Set aside.
2. Whisk together all the ingredients for the sauce in a small saucepan
over medium heat, stirring until the cream cheese melts and the
sauce is smooth.
3. Place the chicken rolls, seam-side down, in a casserole dish. Pour
half of the sauce over the chicken rolls. Set the remaining sauce
aside.
dish on the trivet.
lid.
7. Remove the chicken rolls from the Instant Pot to a plate. Pour the
remaining sauce over them and serve garnished with the parsley.
Per Serving
1.7g | fiber: 0g
Cheesy Chicken Drumsticks

Ingredients:

5 chicken drumsticks
¼ cup unsweetened coconut milk
½ teaspoon marjoram
½ teaspoon thyme
6 ounces (170 g) ricotta cheese
4 ounces (113 g) Cheddar cheese
Sea salt, to taste
Directions:
1. Set your Instant Pot to Sauté and heat the olive oil until sizzling.
2. Add the chicken drumsticks and brown each side for 3 minutes.
3. Stir in the chicken stock, milk, wine, garlic, shallot powder,
marjoram, thyme.
lid.
6. Shred the chicken with two forks and return to the Instant Pot.
7. Set your Instant Pot to Sauté again and add the remaining
ingredients and stir well.
8. Cook for another 2 minutes, or until the cheese is melted. Taste and
add more salt, if desired. Serve immediately.
Per Serving
4.0g | fiber: 0.6g
Jamaican Curry Chicken Drumsticks

Ingredients:
1½ pounds (680 g) chicken drumsticks

1 tablespoon Jamaican curry powder
1 teaspoon salt
1 cup chicken broth
Directions:
1. Sprinkle the salt and curry powder over the chicken drumsticks.
2. Place the chicken drumsticks into the Instant Pot, along with the
open the lid. Serve warm.
Per Serving
1.3g | fiber: 0.3g
Parmesan Drumsticks
Ingredients:
2 pounds (907 g) chicken drumsticks (about 8 pieces)

1 teaspoon salt
¼ teaspoon pepper
1 cup water
1 stick butter
¼ cup heavy cream
⅛ teaspoon pepper
Directions:
1. Sprinkle the salt, parsley, garlic powder, oregano, and pepper

evenly over the chicken drumsticks.
2. Pour the water into the Instant Pot and insert the trivet. Arrange the
drumsticks on the trivet.
open the lid.
5. Transfer the drumsticks to a foil-lined baking sheet and broil each
side for 3 to 5 minutes, or until the skin begins to crisp.
6. Meanwhile, pour the water out of the Instant Pot. Set your Instant
Pot to Sauté and melt the butter.
7. Add the remaining ingredients to the Instant Pot and whisk to
combine. Pour the sauce over the drumsticks and serve warm.
Per Serving
3.3g | fiber: 0.1g
Chicken Legs with Mayo Sauce

Ingredients:
4 chicken legs, bone-in, skinless

2 garlic cloves, peeled and halved
½ teaspoon coarse sea salt
Dipping Sauce:
¾ cup mayonnaise
2 tablespoons stone ground mustard
1 teaspoon fresh lemon juice
½ teaspoon Sriracha
For Garnish:
¼ cup roughly chopped fresh cilantro

Directions:
1. Rub the chicken legs with the garlic. Sprinkle with salt, red pepper
flakes, and black pepper.
3. Add the chicken legs and brown for 4 to 5 minutes. Add a splash of
chicken broth to deglaze the bottom of the pot.
4. Pour the remaining chicken broth into the Instant Pot and mix well.
6. Meanwhile, whisk together all the sauce ingredients in a small
bowl.
lid.
8. Sprinkle the cilantro on top for garnish and serve with the prepared
dipping sauce.
Per Serving
1.5g | fiber: 0.7g
Chicken With Cheese Mushroom Sauce

Ingredients:
2 tablespoons unsalted butter or coconut oil

¼ cup diced onions
2 cups sliced button or cremini mushrooms
4 boneless, skinless chicken breast halves
¼ cup heavy cream
1 teaspoon dried tarragon leaves
½ teaspoon dried thyme leaves
2 bay leaves
Fresh thyme leaves, for garnish
Directions:

2. Add the garlic, onions, and mushrooms and sauté for 4 minutes,
stirring often, or until the onions are softened.
3. Add the remaining ingredients except the Parmesan cheese and
thyme leaves to the Instant Pot and stir to combine.
lid.
6. Discard the bay leaves and transfer the chicken to a serving platter.
7. Add the Parmesan cheese to the Instant Pot with the sauce and stir
until the cheese melts.
8. Pour the mushroom sauce from the pot over the chicken. Serve
garnished with the fresh thyme leaves.
Per Serving
4.1g | fiber: 1.0g
Chicken Cacciator e
Ingredients:

5 chicken legs
1 bell pepper, diced
½ onion, chopped
1 (14-ounce / 397-g) can sugar-free or low-sugar diced tomatoes
Directions:
2. Add the chicken legs and sauté until the outside is browned.
4. Add the bell pepper, onion, tomatoes, basil, parsley, salt, and pepper
to the Instant Pot and cook for about 2 minutes.
5. Pour in the water and return the chicken to the pot.
open the lid. Serve warm.
Per Serving
3.4g | fiber: 1.6g
Salsa Chicken Legs

Ingredients:
5 chicken legs, skinless and boneless

Salsa Sauce:
1 cup puréed tomatoes

1 cup onion, chopped
1 jalapeño, chopped
2 bell peppers, deveined and chopped
2 tablespoons minced fresh cilantro
3 teaspoons lime juice
1 teaspoon granulated garlic
Directions:

2. Add the chicken legs and sear each side for 2 to 3 minutes until
evenly browned. Season with sea salt.
3. Thoroughly combine all the ingredients for the salsa sauce in a
mixing bowl. Spoon the salsa mixture evenly over the browned
chicken legs.
lid. Serve warm.
Per Serving
7.0g | fiber: 1.6g
Curried Mustard Chicken Legs

5 chicken legs, boneless, skin-on

Sea salt, to taste
1 tablespoon yellow mustard
1 teaspoon curry paste
4 strips pancetta, chopped
Directions:
1. Rub the chicken legs with the garlic halves. Sprinkle with salt,
paprika, and black pepper.
3. Add the chicken legs and brown for 4 to 5 minutes. Add a splash of
chicken broth to deglaze the bottom of the pot.
4. Spread the chicken legs with mustard and curry paste.
5. Add the pancetta strips, shallot, and remaining vegetable broth to
the Instant Pot.
lid.
8. Serve warm.
Per Serving
3.2g | fiber: 1.1g
Buffalo Wings
Ingredients:
2 pounds (907 g) chicken wings, patted dry

1 teaspoon seasoned salt
¼ teaspoon pepper
¼ cup buffalo sauce
¾ cup chicken broth
¹⁄ ₃ cup blue cheese crumbles
¼ cup cooked bacon crumbles
2 stalks green onion, sliced
Directions:
1. Season the chicken wings with salt, pepper, and garlic powder.
2. Pour the buffalo sauce and broth into the Instant Pot. Stir in the
chicken wings.
open the lid. Gently stir to coat wings with the sauce.
5. If you prefer crispier wings, you can broil them for 3 to 5 minutes
until the skin is crispy.
6. Remove the chicken wings from the pot to a plate. Brush them with
the leftover sauce and serve topped with the blue cheese, bacon,
and green onions.
Per Serving
0.8g | fiber: 0.2g
Barbecue Wings
Ingredients:
1 pound (454 g) chicken wings

1 teaspoon salt
½ teaspoon pepper
1 cup sugar-free barbecue sauce, divided
1 cup water
Directions:
1. Toss the chicken wings with the salt, pepper, garlic powder, and
half of barbecue sauce in a large bowl until well coated.
wings on the trivet.
open the lid.
5. Transfer the wings to a serving bowl and toss with the remaining
sauce. Serve immediately.
Per Serving
4.1g | fiber: 0.1g
Butter-Parmesan Wings
Ingredients:
2 pounds (907 g) chicken wings, patted dry

1 teaspoon seasoned salt
½ teaspoon pepper
1 cup water
1 teaspoon lemon pepper
¼ cup grated Parmesan cheese
Directions:
1. Season the chicken wings with the salt, garlic powder, and pepper.
wings on the trivet.
open the lid.
5. Remove the chicken wings and set aside on a plate.
6. For crispy wings, you can place them on a foil-lined baking sheet
and broil for 3 to 5 minutes, or until the skin is crispy.
7. Pour the water out of the Instant Pot. Set your Instant Pot to Sauté
and melt the butter.
8. Stir in the lemon pepper and return the wings to the pot, tossing to
coat. Scatter with the cheese and serve warm.
Per Serving
1.0g | fiber: 0.1g
Chicken Wingettes with Cilantro Sauce

Ingredients:
12 chicken wingettes
10 fresh cayenne peppers, trimmed and chopped
1½ cups white vinegar
1 teaspoon sea salt
½ teaspoon black pepper
Dipping Sauce:
½ cup sour cream

½ cup mayonnaise
½ cup cilantro, chopped
Directions:
1. In a large bowl, toss the chicken wingettes, cayenne peppers, garlic,

white vinegar, salt, onion powder, and black pepper. Cover and
marinate for 1 hour in the refrigerator.
2. When ready, transfer the chicken wingettes to the Instant Pot, along
with the marinade and olive oil.
4. Meanwhile, thoroughly combine all the sauce ingredients in a
mixing bowl.
remove the lid.
6. Serve the chicken warm alongside the dipping sauce.
Per Serving
9.6g | fiber: 1.5g
Chicken Fillets with Cheese Sauce

Ingredients:

1 pound (454 g) chicken fillets
Salt and freshly ground black pepper, to taste
1 cup chicken broth
Cheese Sauce:
3 teaspoons butter, at room temperature

¹⁄ ₃ cup grated Gruyère cheese
¹⁄ ₃ cup Neufchâtel cheese, at room temperature
¹⁄ ₃ cup heavy cream
3 tablespoons unsweetened coconut milk
½ teaspoon granulated garlic
Directions:
1. Set your Instant Pot to Sauté and heat the olive oil until sizzling.
2. Add the chicken and sear each side for 3 minutes. Sprinkle with the
basil, salt, and black pepper.
3. Pour the broth into the Instant Pot and stir well.
lid.
6. Transfer the chicken to a platter and set aside.
7. Clean the Instant Pot. Press the Sauté button and melt the butter.
8. Add the cheeses, heavy cream, milk, shallot powder, and garlic,
stirring until everything is heated through.
9. Pour the cheese sauce over the chicken and serve.
Per Serving
1.4g | fiber: 0.1g
Chicken Liver Pâté

Ingredients:

1 pound (454 g) chicken livers
½ cup chopped leeks
1 tablespoon poultry seasonings
½ teaspoon paprika
¼ teaspoon dried dill weed
Salt, to taste
1 cup water
1 tablespoon stone ground mustard
Directions:
2. Add the chicken livers and sauté for about 3 minutes until no longer
pink.
3. Add the remaining ingredients except the mustard to the Instant Pot
and stir to combine.
remove the lid.
6. Transfer the cooked mixture to a food processor, along with the
mustard. Pulse until the mixture is smooth. Serve immediately.
Per Serving
| fiber: 0.4g
Creamy Chicken and Cauliflower Soup

Ingredients:

4 chicken thighs
1 leek, chopped
1 tablespoon chopped sage
½ pound (227 g) cauliflower, broken into small florets
½ cup heavy cream
3 ounces (85 g) mild blue cheese, crumbled
Directions:
2. Add the chicken thighs and brown each side for 2 to 3 minutes.
Remove and set aside.
3. Add the garlic and leek to the Instant Pot and sauté for about 2
minutes until softened.
4. Add the cooked chicken thighs, sage, cauliflower, and broth to the
pot. Stir well.
lid.
7. Shred the chicken with two forks and discard the bones, then return
to the Instant Pot.
8. Add the heavy cream and blue cheese and stir until the cheese is
melted.
9. Ladle the chicken mixture into four bowls and serve immediately.
Per Serving
| fiber: 1.8g
Sesame Chicken
Ingredients:
1 pound (454 g) boneless, skinless chicken thighs, cut into bite-

sized pieces and patted dry
Fine sea salt, to taste
2 tablespoons avocado oil or coconut oil
1 clove garlic, smashed to a paste
½ cup coconut aminos
¹⁄ ₃ cup Swerve
2 tablespoons toasted sesame oil
¼ teaspoon peeled and grated fresh ginger
For Garnish:
Sesame seeds
Sliced green onions
Directions:
1. Season all sides of chicken thighs with salt.

2. Set your Instant Pot to Sauté and heat the avocado oil.
3. Add the chicken thighs and sear for about 4 minutes, or until lightly
browned on all sides.
5. Add the remaining ingredients to the Instant Pot and cook for 10
minutes, stirring occasionally, or until the sauce is reduced and
thickened.
6. Return the chicken thighs to the pot and cook for 10 minutes,
stirring occasionally, or until the chicken is cooked through.
7. Sprinkle the sesame seeds and green onions on top for garnish and
serve.
Per Serving
3.0g | fiber: 1.0g
Greek Chicken Salad

Ingredients:
4 bone-in, skin-on chicken thighs

¾ teaspoon ground black pepper
¼ cup red wine vinegar
2 tablespoons lemon or lime juice
2 teaspoons Dijon mustard
½ teaspoon dried oregano leaves
½ teaspoon dried basil leaves
Greek Salad:
2 cups Greek olives, pitted

1 medium tomato, diced
1 medium cucumber, diced
¼ cup diced red onions
4 sprigs fresh oregano
1 cup crumbled feta cheese, for garnish
Directions:
1. Sprinkle the chicken thighs on all sides with the salt and pepper.
3. Add the chicken thighs to the Instant Pot, skin-side down. Add the
garlic and sauté for 4 minutes until golden brown.
4. Turn the chicken thighs over and stir in the vinegar, lemon juice,
mustard, oregano, and basil.
open the lid.
7. Meanwhile, toss all the salad ingredients except the cheese in a
large serving dish. When the chicken is finished, take ¼ cup of the
liquid from the Instant Pot and stir into the salad.
8. Place the chicken on top of the salad and serve garnished with the
cheese.
Per Serving
6.0g | fiber: 1.3g
Italian Chicken Thighs

Ingredients:
4 bone-in chicken thighs

1 teaspoon salt
¼ teaspoon pepper
1 cup water
Directions:
1. Place all the ingredients except the water into a large bowl and toss
to evenly coat.
chicken thighs on the trivet.
open the lid.
5. Serve warm.
Per Serving
0.9g | fiber: 0.2g
Chicken Adobo
Ingredients:
2 pounds (907 g) bone-in, skin-on chicken thighs

¹⁄ ₃ cup coconut aminos
¼ cup coconut vinegar or apple cider vinegar
2 shallots, minced
2 bay leaves
Directions:

open the lid.
4. Transfer the chicken thighs to a rimmed baking sheet.
5. Strain the remaining sauce from the Instant Pot into a saucepan and
cook over medium-high heat for about 8 minutes, stirring
frequently, until the sauce is reduced by half.
6. Brush both sides of the chicken thighs with the sauce.
7. Place the baking sheet in the oven and broil for 2 to 3 minutes, or
until the chicken is slightly charred and crispy.
8. Cool for 5 minutes and serve the chicken thighs with the sauce.
Per Serving
2.1g | fiber: 3.0g
Garlic Turkey Breast Tenderloins

Ingredients:
6 turkey breast tenderloins

4 cloves garlic, halved
2 tablespoons olive oil, divided
½ teaspoon paprika
Sea salt, to taste
1 cup water
Directions:
1. Rub the turkey with the garlic halves. Massage 1 tablespoon of

olive oil into the turkey and sprinkle with paprika, oregano, basil,
marjoram, salt, and black pepper.
2. Set your Instant Pot to Sauté and heat the remaining 1 tablespoon of
olive oil.
3. Add the turkey and brown each side for 3 to 4 minutes. Pour in the
water.
lid.
6. Serve warm.
Per Serving
| fiber: 0.2g
Creamed Turkey Breasts with Mushrooms

Ingredients:
3 teaspoons butter
1½ pounds (680 g) turkey breasts, cubed
½ leek, chopped
1cup thinly sliced white mushrooms
½ cup broth
½ teaspoon basil
½ teaspoon dried parsley flakes
Salt and black pepper, to taste
½ cup heavy cream
Directions:

2. Add the turkey and sear for about 4 minutes, stirring constantly.
3. Remove the turkey and set aside on a plate.
4. Add the garlic, leek, and mushrooms to the Instant Pot and cook for
3 minutes, or until the garlic is fragrant.
5. Stir in the cooked turkey, broth, basil, parsley flakes, allspice, salt,
and pepper.
remove the lid.
8. Stir in the heavy cream until heated through. Ladle the turkey
mixture into six bowls and serve warm.
Per Serving
2.5g | fiber: 0.5g
Paprika Turkey Breasts with Pesto Sauce

Ingredients:
2 pounds (907 g) turkey breasts

1 teaspoon paprika
1 cup water
Pesto Sauce:
¹⁄ ₃ cup olive oil

½ cup fresh basil leaves
¹⁄ ₃ cup grated Parmesan cheese
2 tablespoons pine nuts, toasted
1 garlic clove, halved
Directions:
1. Season the turkey breasts on both sides with salt, black pepper, and
paprika.
3. Add the turkey breasts and sear each side for 2 to 3 minutes. Pour
in the water.
4. Secure the lid. Select the Poultry mode and set the cooking time for
5. Meanwhile, place all the ingredients for the pesto sauce into a food
processor. Pulse until everything is well combined.
remove the lid.
7. Spoon the pesto sauce onto the turkey breasts and serve.
Per Serving
1.7g | fiber: 0.4g
Cheese and Mayo Turkey

Ingredients:
2 pounds (907 g) turkey breasts

1 teaspoon paprika
1 tablespoon butter
10 slices Colby cheese, shredded
1 cup grated Romano cheese, divided
²⁄ ₃ cup mayonnaise
¹⁄ ₃ cup sour cream
Directions:
1. Rub the turkey breasts with the garlic halves. Season with salt,
black pepper, and paprika.
3. Add the turkey breasts and sear each side for 2 to 3 minutes.
4. Meanwhile, thoroughly combine the Colby cheese, ½ cup of
Romano cheese, mayonnaise, and sour cream in a mixing bowl.
5. Spread this mixture over turkey breasts. Scatter the remaining ½
cup of Romano cheese on top.
remove the lid.
Per Serving
2.9g | fiber: 0.2g
Spicy Turkey Meatball s

Ingredients:
¼ cup hot sauce, or more to taste

1 teaspoon finely grated ginger
1 cup filtered water
Directions:
1. Shape the ground turkey into 1½ inch meatballs with your hands
and place in a greased dish in a single layer.
2. Whisk together the hot sauce, oil, ginger, basil, chili powder, salt,
and pepper in a small bowl until combined. Sprinkle evenly over
the meatballs.
3. Pour the water into the Instant Pot and insert the trivet. Using a
sling, put the dish with the meatballs on the trivet.
lid.
6. Cool for 5 minutes and serve warm.
Per Serving
0.5g | fiber: 0.2g
Turkey Salad with Cucumber and Celery

Ingredients:
1½ cups water
2 pounds (907 g) turkey breasts, boneless and skinless
Salt, to taste
2 sprigs thyme
1 sprig sage
1 leek, sliced
1 cucumber, chopped
½ cup finely diced celery
½ cup mayonnaise
1½ tablespoons Dijon mustard
Directions:
2. Season the turkey breasts with red pepper flakes, black pepper, and
salt. Place the turkey breasts on the trivet. Scatter the thyme, garlic,
and sage on top.
lid.
5. Allow the turkey to cool completely, then slice it into strips.
Transfer to a salad bowl.
6. Add the remaining ingredients to the bowl and gently toss until well
combined. Serve immediately or serve chilled.
Per Serving
3.2g | fiber: 0.9g
Turkey Mushroom Gravy

Ingredients:
2 pounds (907 g) turkey breasts, boneless and skinless

¼ teaspoon mustard powder
1 head cauliflower, broken into small florets
1 cup chopped scallions
1 bay leaf
1½ cups water
1 tablespoon butter
6 ounces (170 g) cremini mushrooms, chopped
Olive oil spray
Directions:
1. Spray the bottom of the Instant Pot with olive oil spray.
2. Place turkey breasts into the Instant Pot. Sprinkle them with the
paprika, mustard powder, salt, and black pepper.
3. Top with the cauliflower, scallions, garlic, and celery. Sprinkle with
the bay leaf. Pour in the water.
lid.
6. Remove the turkey from the pot to a platter and set aside. Transfer
the cooking liquid along with vegetables to a food processor and
pulse until smoothly puréed.
7. Set your Instant Pot to Sauté and melt the butter. Add the
mushrooms and sauté for about 4 minutes until slightly tender. Stir
in puréed vegetables and continue cooking, or until the sauce
thickens. Spoon the mushroom gravy over the turkey breasts and
serve.
Per Serving
3.0g | fiber: 1.8g
Turkey and Tomato Soup

Ingredients:
2 teaspoons coconut oil

2 garlic cloves, finely chopped
2 onions, chopped
3 turkey thighs
4 cups vegetable broth
2 tomatoes, chopped
1 celery stalk with leaves, chopped
½ teaspoon freshly grated ginger
1 bay leaf
¼ teaspoon crushed red pepper flakes
Sea salt, to taste
¼ cup finely minced fresh parsley
Directions:
2. Add the garlic and onions and cook for 3 minutes until softened.
3. Add the remaining ingredients except the parsley to the Instant Pot
and stir well.
remove the lid.
6. Remove the turkey thighs from the pot. Shred the meat and discard
the bones, then return to the Instant Pot.
7. Stir in the fresh parsley and serve warm.
Per Serving
4.9g | fiber: 2.0g
Scallion Turkey Legs

Ingredients:

2 pounds (907 g) turkey legs
A bunch of scallions, roughly chopped
1½ cups turkey broth
Directions:
2. Add the turkey legs and brown for 4 to 5 minutes. Season with salt
and black pepper to taste.
3. Stir in the scallions and broth.
lid.
6. Serve warm.
Per Serving
1.0g | fiber: 0.2g
Instant Pot Mexican Chili

Ingredients:

½ pound (227 g) ground pork
1 onion, finely chopped
1 Mexican chili pepper, minced
1 cup chicken stock
1½ cups Mexican cheese blend, for serving
Directions:
2. Brown the turkey and pork for about 3 minutes until no longer pink.
3. Add the remaining ingredients except the Mexican cheese blend to
the Instant Pot. Mix well.
lid.
6. Ladle the mixture into bowls and serve topped with Mexican cheese
blend.
Per Serving
6.7g | fiber: 1.3g
Cornish Game Hens with Garlic

Ingredients:

1 teaspoon lemon pepper
Leaves from 1 sprig fresh rosemary
2 (1-pound / 454-g) Cornish game hens, skin removed and patted
dry
1 small onion, cut into thick slices
Directions:
1. Combine the garlic, lemon pepper, basil, salt, and rosemary in a

small bowl. Rub the mixture all over the hens.
2. Place the broth and onion into the Instant Pot. Place the hens on top
of the onion slices, breast-side down.
lid.
5. Transfer the hens to a rimmed baking sheet, breast-side up.
6. Preheat the oven to 425ºF (220ºC).
7. Roast in the preheated oven for 8 minutes, or until the skin is crispy
and golden brown.
8. Remove from the oven and place on a cutting board to rest for 10
minutes before slicing to serve.
Per Serving
3.7g | fiber: 0.4g
Beef and Sausage Medley
Ingredients:
1 teaspoon butter
2 beef sausages, casing removed and sliced
2 pounds (907 g) beef steak, cubed
1 yellow onion, sliced
2 fresh ripe tomatoes, puréed
1 jalapeño pepper, chopped
1 red bell pepper, chopped
1½ cups roasted vegetable broth
1 teaspoon Old Bay seasoning
2 bay leaves
1 sprig thyme
1 sprig rosemary
½ teaspoon paprika
Directions:
1. Press the Sauté button to heat up the Instant Pot. Melt the butter and
cook the sausage and steak for 4 minutes, stirring periodically. Set
aside.
2. Add the onion and sauté for 3 minutes or until softened and
translucent. Add the remaining ingredients, including reserved beef
and sausage.
3. Secure the lid. Choose Manual mode and set time for 20 minutes on
High Pressure.
remove the lid.
Per Serving
fiber: 4.5g
Beef Back Ribs with Barbecue Glaze

Ingredients:
½ cup water
1 (3-pound / 1.4-kg) rack beef back ribs, prepared with rub of
choice
¼ cup unsweetened tomato purée
¼ teaspoon Worcestershire sauce
2 teaspoons apple cider vinegar
¼ teaspoon liquid smoke
¼ teaspoon smoked paprika
Dash of cayenne pepper
Directions:
1. Pour the water in the pot and place the trivet inside.
2. Arrange the ribs on top of the trivet.
3. Close the lid. Select Manual mode and set cooking time for 25
4. Meanwhile, prepare the glaze by whisking together the tomato
purée, Worcestershire sauce, garlic powder, vinegar, liquid smoke,
paprika, Swerve, and cayenne in a medium bowl. Heat the broiler.
5. When timer beeps, quick release the pressure. Open the lid.
Remove the ribs and place on a baking sheet.
6. Brush a layer of glaze on the ribs. Put under the broiler for 5
minutes.
7. Remove from the broiler and brush with glaze again. Put back
under the broiler for 5 more minutes, or until the tops are sticky.
Per Serving
fiber: 0.2g
Beef Big Mac Salad

Ingredients:
5 ounces (142 g) ground beef

1 cup lettuce, chopped
¼ cup Monterey Jack cheese, shredded
2 ounces (57 g) dill pickles, sliced
1 ounce (28 g) scallions, chopped
Directions:
1. In a mixing bowl, combine the ground beef and ground black

pepper.shape the mixture into mini burgers.
2. Pour the sesame oil in the Instant Pot and heat for 3 minutes on
Sauté mode.
3. Place the mini hamburgers in the hot oil and cook for 3 minutes on
each side.
4. Meanwhile, in a salad bowl, mix the chopped lettuce, shredded
cheese, dill pickles, scallions, and heavy cream. Toss to mix well.
5. Top the salad with cooked mini burgers. Serve immediately.
Per Serving
2.3g | fiber: 1.2g
Beef Bourguignon
Ingredients:
3 ounces (85 g) bacon, chopped

1 pound (454 g) beef tenderloin, chopped
¼ cup apple cider vinegar
1 teaspoon unsweetened tomato purée
1 cup beef broth
Directions:
1. Put the bacon in the Instant Pot and cook for 5 minutes on Sauté
mode. Flip the bacon with a spatula every 1 minute.
2. Add the chopped beef tenderloin, apple cider vinegar, ground
coriander, xanthan gum, and dried oregano.
3. Add the tomato purée and beef broth. Stir to mix well and close the
lid.
Pressure.
Per Serving
0.6g | fiber: 0.7g
Beef Brisket with Cabbage

Ingredients:
3 pounds (1.4 kg) corned beef brisket

4 cups water
2 teaspoons yellow mustard seed
2 teaspoons black peppercorns
3 celery stalks, chopped
½ large white onion, chopped
1 green cabbage, cut into quarters
Directions:
1. Add the brisket to the Instant Pot. Pour the water into the pot. Add
the garlic, mustard seed, and black peppercorns.
2. Lock the lid. Select Meat/Stew mode and set cooking time for 50
3. When cooking is complete, allow the pressure to release naturally
for 20 minutes, then release any remaining pressure. Open the lid
and transfer only the brisket to a platter.
4. Add the celery, onion, and cabbage to the pot.
5. Lock the lid. Select Soup mode and set cooking time for 12 minutes
on High Pressure.
6. When cooking is complete, quick release the pressure. Open the lid,
add the brisket back to the pot and let warm in the pot for 5
minutes.
7. Transfer the warmed brisket back to the platter and thinly slice.
Transfer the vegetables to the platter. Serve hot.
Per Serving
5.3g | fiber: 2.0g
Beef Carne Guisada

Ingredients:
2 tomatoes, chopped
1 red bell pepper, chopped
½ onion, chopped
1 teaspoon ancho chili powder
1 tablespoon ground cumin
1 teaspoons salt
1 pound (454 g) beef chuck, cut into large pieces
¾ cup water, plus 2 tablespoons
Directions:
1. In a blender, purée the tomatoes, bell pepper, onion, garlic, chili

powder, cumin, oregano, salt, pepper, and paprika.
2. Put the beef pieces in the Instant Pot. Pour in the blended mixture.
3. Use ¾ cup of water to wash out the blender and pour the liquid into
the pot.
4. Lock the lid. Select Manual mode and set cooking time for 20
5. When cooking is complete, quick release the pressure. Unlock the
lid.
6. Switch the pot to Sauté mode. Bring the stew to a boil.
7. Put the xanthan gum and 2 tablespoons of water into the boiling
stew and stir until it thickens.
Per Serving
7.0g | fiber: 2.0g
Beef Cheeseburger Pie
Ingredients:

3 eggs (1 beaten)
½ teaspoon Italian seasoning blend
½ teaspoon ground mustard
2 cups water
½ cup grated Cheddar cheese
Directions:
1. Coat a round cake pan with the olive oil.

2. Select Sauté mode. Once the pot is hot, add the ground beef and
sauté for 5 minutes or until the beef is browned.
3. Transfer the beef to a large bowl.
4. Add the 1 beaten egg, tomato purée, flaxseed meal, garlic, Italian
seasoning, sea salt, smoked paprika, and onion powder to the bowl.
Mix until well combined.
5. Transfer the meat mixture to the prepared cake pan and use a knife
to spread the mixture into an even layer. Set aside.
6. In a separate medium bowl, combine the 2 remaining eggs, heavy
cream, ground mustard, and black pepper. Whisk until combined.
7. Pour the egg mixture over the meat mixture. Tightly cover the pan
with a sheet of aluminum foil.
8. Place the trivet in the Instant Pot and add the water to the bottom of
the pot. Place the pan on the trivet.
10.
When cooking is complete, allow the pressure to release naturally
for 10 minutes and then release the remaining pressure. Allow the
pie to rest in the pot for 5 minutes.
11.
Preheat the oven broiler to 450°F (235°C).
12.
Open the lid, remove the pan from the pot. Remove the foil and
sprinkle the Cheddar over top of the pie.
13.
Place the pie in the oven and broil for 2 minutes or until the cheese
is melted and the top becomes golden brown. Slice into six equal-
sized wedges. Serve hot.
Per Serving
1.3g | fiber: 1.2g
Beef Clod Vindaloo

Ingredients:
½ Serrano pepper, chopped

¼ teaspoon minced ginger
¼ teaspoon salt
¼ teaspoon ground paprika
1 cup water
9 ounces (255 g) beef clod, chopped
Directions:
1. Put Serrano pepper, cumin seeds, minced ginger, cayenne pepper,

salt, ground paprika, and water in a food processor. Blend the
mixture until smooth.
2. Transfer the mixture in a bowl and add the chopped beef clod. Toss
to coat well.
3. Transfer the beef clod and the mixture in the Instant Pot and close
the lid.
Pressure.
5. When timer beeps, use a natural pressure release for 10 minutes,
Per Serving
0.4g | fiber: 0.3g
Beef Masala Curry

Ingredients:
2 tomatoes, quartered
1 small onion, quartered
½ cup fresh cilantro leaves
½ teaspoon cayenne
1 teaspoon salt
1 pound (454 g) beef chuck roast, cut into 1-inch cubes
Directions:
1. In a blender, combine the tomatoes, onion, garlic, and cilantro.

2. Process until the vegetables are puréed. Add the garam masala,
coriander, cumin, cayenne, and salt. Process for several more
seconds.
3. To the Instant Pot, add the beef and pour the vegetable purée on top.
5. When timer beeps, let the pressure release naturally for 10 minutes,
then release any remaining pressure. Unlock the lid.
6. Stir and serve immediately.
Per Serving
4.0g | fiber: 2.0g
Beef Ribs with Radishes

Ingredients:

1 teaspoon kosher salt, plus more to taste
Pinch of ground allspice (optional)
4 (8-ounce / 227-g) bone-in beef short ribs
1 cup water
2 radishes, ends trimmed, leaves rinsed and roughly chopped
Directions:
1. In a small bowl, mix together the coriander, cumin, salt, paprika,

and allspice. Rub the spice mixture all over the short ribs.
2. Set the Instant Pot to Sauté mode and add the oil to heat. Add the
short ribs, bone side up. Brown for 4 minutes on each side.
3. Pour the water into the Instant Pot. Secure the lid. Press the Manual
button and set cooking time for 45 minutes on High Pressure.
4. When timer beeps, allow the pressure to release naturally for 10
minutes, then release any remaining pressure. Open the lid.
5. Remove the short ribs to a serving plate.
6. Add the radishes to the sauce in the pot. Place a metal steaming
basket directly on top of the radishes and place the radish leaves in
the basket.
Transfer the leaves to a serving bowl. Sprinkle with with salt and
pepper.
9. Remove the radishes and place on top of the leaves. Serve hot with
the short ribs.
Per Serving
9.4g | fiber: 2.9g
Beef Shami Kabob

Ingredients:
1 pound (454 g) beef chunks, chopped

1 teaspoon ginger paste
2 cups water
¼ cup almond flour
1 egg, beaten
Directions:
1. Put the beef chunks, ginger paste, ground cumin, and water in the
Instant Pot.
Pressure.
4. Drain the water from the meat. Transfer the beef in the blender.
Add the almond flour and beaten egg. Blend until smooth. Shape
the mixture into small meatballs.
5. Heat the coconut oil on Sauté mode and put the meatballs inside.
6. Cook for 2 minutes on each side or until golden brown.
Per Serving
| fiber: 0.3g
Beef Shawarma and Veggie Salad Bowls

Ingredients:

1½ pounds (680 g) beef flank steak, thinly sliced
Sea salt and freshly ground black pepper, to taste
½ teaspoon ground allspice
½ teaspoon cumin, divided
½ cup Greek yogurt
1 tablespoon fresh lime juice
2 English cucumbers, chopped
1 red onion, thinly sliced
½ head romaine lettuce, chopped
Directions:
1. Press the Sauté button to heat up the Instant Pot. Then, heat the
olive oil and cook the beef for about 4 minutes.
2. Add all seasonings, 1½ cups of water, and secure the lid.
3. Choose Manual mode. Set the cook time for 15 minutes on High
Pressure.
4. Once cooking is complete, use a natural pressure release. Carefully
remove the lid.
5. Allow the beef to cool completely.
6. To make the dressing, whisk Greek yogurt, sesame oil, and lime
juice in a mixing bowl.
7. Then, divide cucumbers, tomatoes, red onion, and romaine lettuce
among four serving bowls. Dress the salad and top with the
reserved beef flank steak. Serve warm.
Per Serving
5.0g | fiber: 3.4g
Beef Shoulder Roast

Ingredients:
2 tablespoons peanut oil

2 pounds (907 g) shoulder roast
1 teaspoon porcini powder
1 cup beef broth
2 tablespoons champagne vinegar
½ teaspoon hot sauce
1 cup purple onions, cut into wedges
1 tablespoon flaxseed meal, plus 2 tablespoons water
Directions:
1. Press the Sauté button to heat up the Instant Pot. Then, heat the
peanut oil and cook the beef shoulder roast for 3 minutes on each
side.
2. In a mixing dish, combine coconut aminos, porcini powder, garlic
powder, broth, garlic, vinegar, hot sauce, and celery seeds.
3. Pour the broth mixture into the Instant Pot. Add the onions to the
top.
4. Secure the lid. Choose Meat/Stew mode and set cooking time for 40
mintues, then release any remaining pressure. Carefully remove the
lid.
6. Make the slurry by mixing flaxseed meal with 2 tablespoons of
water. Add the slurry to the Instant Pot.
7. Press the Sauté button and allow it to cook until the cooking liquid
is reduced and thickened slightly. Serve warm.
Per Serving
3.1g | fiber: 3.4g
Beef Stuffed Kale Rolls

Ingredients:

1 teaspoon chives
4 kale leaves
1 tablespoon cream cheese
¼ cup heavy cream
Directions:
1. In the mixing bowl, combine the ground beef, chives, and cayenne
pepper.
2. Then fill and roll the kale leaves with ground beef mixture.
3. Place the kale rolls in the Instant Pot.
4. Add cream cheese, heavy cream, and chicken broth. Close the lid.
High Pressure
7. Serve warm.
Per Serving
| fiber: 0.3g
Beef, Bacon and Cauliflower Rice

Casserole
Ingredients:
2 cups fresh cauliflower florets

5 slices uncooked bacon, chopped
8 ounces (227 g) unsweetened tomato purée
1 cup shredded Cheddar cheese, divided
½ teaspoon paprika
¼ teaspoon celery seed
1 cup water
1 medium Roma tomato, sliced
Directions:
1. Spray a round soufflé dish with coconut oil cooking spray. Set
aside.
2. Add the cauliflower florets to a food processor and pulse until a
riced. Set aside.
3. Select Sauté mode. Once the pot is hot, crumble the ground beef
into the pot and add the bacon. Sauté for 6 minutes or until the
ground beef is browned and the bacon is cooked through.
4. Transfer the beef, bacon, and rendered fat to a large bowl.
5. Add the cauliflower rice, tomato purée, ½ cup Cheddar cheese,
garlic powder, paprika, sea salt, black pepper, and celery seed to the
bowl with the beef and bacon. Mix well to combine.
6. Add the mixture to the prepared dish and use a spoon to press and
smooth the mixture into an even layer.
the pot. Place the dish on top of the trivet.
9. When cooking is complete, quick release the pressure.
10.
Open the lid. Arrange the tomato slices in a single layer on top of
the casserole and sprinkle the remaining cheese over top.
11.
Secure the lid and let the residual heat melt the cheese for 5
minutes.
12.
Open the lid, remove the dish from the pot.
13.
Transfer the casserole to a serving plate and slice into 5 equal-
sized wedges. Serve warm.
Per Serving
6.0g | fiber: 2.0g
Braised Tri-Tip Steak

Ingredients:
2 pounds (907 g) tri-tip steak, patted dry

2 teaspoons coarse sea salt
1 tablespoon unsweetened tomato purée
1½ cups dry red wine
½ tablespoon dried thyme
2 bay leaves
1 Roma (plum) tomato, diced
1 stalk celery, including leaves, chopped
1 small turnip, chopped
½ cup water
Directions:
1. Season the tri-tip with the coarse salt. Set the Instant Pot to Sauté
mode and heat the avocado oil until shimmering.
2. Cook the steak in the pot for 2 minutes per side or until well
browned. Remove the steak from the pot and place it in a shallow
bowl. Set aside.
3. Add the onion to the pot and sauté for 3 minutes. Add the garlic and
sauté for 1 minute. Add the unsweetened tomato purée and cook for
1 minute, stirring constantly.
4. Pour in the red wine. Stir in the thyme and bay leaves.
5. Return the tri-tip steak to the pot. Scatter the tomato, celery, and
turnip around the steak. Pour in the water.
minutes, then release any remaining pressure. Open the lid. Discard
the bay leaves.
8. Remove the steak and place in a dish. Press the Sauté button and
bring the braising liquid to a boil. Cook for 10 minutes or until the
liquid is reduced by about half.
9. Slice the steak thinly and serve with braising liquid over.
Per Serving
2.6g | fiber: 0.9g
Cheesy Bacon Stuffed Meatloaf

Ingredients:

1 large egg, beaten
1 teaspoon sea salt
½ teaspoon paprika
4 slices uncooked bacon
¹⁄ ₃ cup shredded Cheddar cheese
1 cup water
For The Glaze:
¹⁄ ₃ cup unsweetened tomato purée

⅛ teaspoon sea salt
⅛ teaspoon allspice
Directions:
1. In a large bowl, combine the ground beef, egg, tomato purée,

flaxseed meal, garlic powder, sea salt, paprika, and black pepper.
Mix to combine well.
2. Place a sheet of aluminum foil on a flat surface. Place half of the
meat mixture in the center of the foil sheet and use the hands to
mold the mixture into a flat oval shape that is about 6 inches long.
3. Place the bacon slices on top of the meat and sprinkle the Cheddar
over. Place the remaining meat mixture on top and shape the
mixture into an oval-shaped loaf.
4. Fold the sides of the foil up and around the sides of the meatloaf to
form a loaf pan. Set aside.
5. Make the tomato glaze by combining the tomato purée, vinegar,
onion powder, garlic powder, erythritol, sea salt, and allspice in a
small bowl. Mix well. Spoon the glaze over the meatloaf.
6. Add the water to the Instant Pot. Place the loaf on the trivet and
lower the trivet into the pot.
8. While the meatloaf is cooking, preheat the oven broiler to 550°F
(288°C).
9. When cooking time is complete, quick release the pressure, then
open the lid and carefully remove the meatloaf from the pot.
10.
Transfer the loaf pan to a large baking sheet. Place the meatloaf
under the broiler to brown for 2 minutes or until the glaze is
bubbling.
11.
Transfer the browned meatloaf to a serving plate, discard the foil,
and cut the loaf into 8 equal-sized slices. Serve hot.
Per Serving
3.4g | fiber: 2.1g
Classic and Sumptuous Pot Roast

Ingredients:
¼ cup dry red wine

1 tablespoon dried thyme
1½ cups beef broth
½ tablespoon dried rosemary
1 teaspoon paprika
1½ teaspoons sea salt
3 pounds (1.4 kg) boneless chuck roast
1½ tablespoons avocado oil
½ medium yellow onion, chopped
1 cup sliced mushrooms
1 bay leaf
Directions:
1. In a medium bowl, combine the wine, dried thyme, beef broth, and
dried rosemary. Stir to combine. Set aside.
2. In a small bowl, combine the paprika, garlic powder, sea salt, and
black pepper. Mix well. Generously rub the dry spice mixture into
the roast. Set aside.
3. Select Sauté mode. Once the pot becomes hot, add the avocado oil
and butter and heat until the butter is melted, about 2 minutes.
4. Add the roast to the pot. Sauté for 3 minutes per side or until a crust
is formed. Transfer the browned roast to a plate and set aside.
5. Add the onions and garlic to the pot. Sauté for 3 minutes or until
the onions soften and the garlic becomes fragrant.
6. Add half the broth and wine mixture to the pot.
7. Place the trivet in the Instant Pot and place the roast on top of the
trivet. Add the mushrooms and celery to the pot, and pour the
remaining broth and wine mixture over the roast. Place the thyme
sprigs and bay leaf on top of the roast.
8. Lock the lid. Select Manual mode and set cooking time for 1 hour
on High Pressure.
for 10 minutes and then release the remaining pressure.
10.
Open the lid, discard the bay leaf and thyme sprigs. Transfer the
roast to a serving platter.
11.
Transfer the vegetables to the platter and spoon the remaining
broth over the roast and vegetables.
12.
Slice the roast and ladle ¼ cup of the broth over each serving.
Serve hot.
Per Serving
3.1g | fiber: 1.0g
Classic Osso Buco with Gremolata

Ingredients:
4 bone-in beef shanks

Sea salt, to taste
1 small turnip, diced
1 medium onion, diced
1 medium stalk celery, diced
½ cup dry white wine
1 cup chicken broth
1 sprig fresh rosemary
3 Roma tomatoes, diced
For the Gremolata:
½ cup loosely packed parsley leaves

1 clove garlic, crushed
Grated zest of 2 lemons
Directions:
1. On a clean work surface, season the shanks all over with salt.
2. Set the Instant Pot to Sauté and add the oil. When the oil shimmers,
add 2 shanks and sear for 4 minutes per side. Remove the shanks to
a bowl and repeat with the remaining shanks. Set aside.
3. Add the turnip, onion, and celery to the pot and cook for 5 minutes
or until softened.
4. Add the garlic and unsweetened tomato purée and cook 1 minute
more, stirring frequently.
5. Deglaze the pot with the wine, scraping the bottom with a wooden
spoon to loosen any browned bits. Bring to a boil.
6. Add the broth, rosemary, thyme, and shanks, then add the tomatoes
on top of the shanks.
8. Meanwhile, for the gremolata: In a small food processor, combine
the parsley, garlic, and lemon zest and pulse until the parsley is
finely chopped. Refrigerate until ready to use.
10.
To serve, transfer the shanks to large, shallow serving bowl. Ladle
the braising sauce over the top and sprinkle with the gremolata.
Per Serving
6.0g | fiber: 1.7g
Classic Rogan Josh

Ingredients:
1 pound (454 g) lamb shoulder, boneless, chopped

½ cup unsweetened almond milk
½ teaspoon coriander powder
1 teaspoon ground cardamom
Directions:
1. Put all ingredients in the Instant Pot. Stir to mix well.

3. When timer beeps, use a quick pressure release.
4. Open the lid and stir well. Serve immediately.
Per Serving
| fiber: 0.3g
Classic Ropa Vieja

Ingredients:
1 pound (454 g) beef chuck steak

2 cups canned diced fire-roasted tomatoes, with their juices
1 cup sliced bell peppers
1½ cups sliced onions
6 garlic cloves, peeled
½ teaspoon ancho chili powder
1 teaspoon salt
½ cup sliced olives, for garnish
Directions:
1. Put all the ingredients, except for the olives, in the Instant Pot. Stir
to mix well.
2. Lock the lid. Select Meat/Stew mode. Set cooking time for 30
4. Remove the steak from the pot. Switch the Instant Pot to Sauté
mode. Bring the sauce to a boil.
5. Meanwhile, cut the steak into long slices, then put back into the
sauce.
6. Garnish with the sliced olives and serve warm..
Per Serving
9.0g | fiber: 3.0g
Creamy Lamb Curry

Ingredients:

2 tablespoons coconut cream
1 pound (454 g) lamb shoulder, chopped
1 tablespoon fresh cilantro, chopped
½ cup heavy cream
Directions:
1. In a bowl, mix the curry paste and coconut cream.

2. Add the chili powder and chopped lamb shoulder. Toss to coat the
lamb in the curry mixture well.
3. Transfer the lamb and all remaining curry paste mixture in the
Instant Pot. Add cilantro and heavy cream.
4. Close the lid and select Manual mode. Set cooking time for 30
5. When timer beeps, do a quick pressure release. Open the lid.
6. Serve warm.
Per Serving
1.1g | fiber: 0.2g
Easy Lamb Burgers

Ingredients:
10 ounces (283 g) ground lamb

1 teaspoon dried cilantro
½ teaspoon salt
¼ cup water
Directions:
1. In a mixing bowl, mix the ground lamb, chili powder, dried

cilantro, garlic powder, salt, and water.
2. Shape the mixture into 2 burgers.
3. Melt the coconut oil on Sauté mode.
4. Put the burgers in the hot oil and cook for 7 minutes on each side or
until well browned.
Per Serving
1.0g | fiber: 0.4g
Galbijjim
Ingredients:
2 pounds (907 g) meaty short ribs

2 tablespoons gochujang
1 tablespoon mirin
2 teaspoons minced fresh ginger
1 teaspoon Swerve
¼ teaspoon powdered stevia
1 teaspoon salt
¼ cup water
Directions:
1. Put the ribs into a large zip-top bag. Whisk in the remaining
ingredients, except for the water and xanthan gum.
2. Shake to coat the ribs well and seal the bag. Marinate the ribs in the
refrigerator for at least 1 hour.
3. Put the ribs and marinade in the Instant Pot along with the water.
6. Turn the Instant Pot on Sauté mode. Transfer the ribs to a platter.
Bring the sauce to a boil, then fold in the xanthan gum and stir until
the sauce thickens.
7. Pour the sauce over the ribs and serve.
Per Serving
3.0g | fiber: 0g
Greek Lamb Leg
Ingredients:
1 pound (454 g) lamb leg

1 teaspoon paprika powder
1 tablespoon softened butter
2 garlic cloves
¼ cup water
Directions:
1. Rub the lamb leg with dried thyme, paprika powder, and cumin
seeds on a clean work surface.
2. Brush the leg with softened butter and transfer to the Instant Pot.
Add garlic cloves and water.
4. When timer beeps, use a quick pressure release. Open the lid.
5. Serve warm.
Per Serving
0.5g | fiber: 0.1g
Ground Beef with Okra

Ingredients:

1 cup okra, sliced
1 teaspoon salt
¼ cup water
Directions:
1. Heat the avocado oil in the Instant Pot on Sauté mode and add the
ground beef.
2. Sprinkle with salt and ground black pepper and sauté for 10
minutes or until the beef is browned.
3. Add the sliced okra and stir to well. Pour in the water.
Pressure.
Per Serving
| fiber: 1.1g
Harissa Lamb
Ingredients:
1 tablespoon keto-friendly Harissa sauce

½ teaspoon salt
1 pound (454 g) lamb shoulder
2 cups water
Directions:
1. In a bowl, mix the Harissa, dried thyme, and salt.

2. Rub the lamb shoulder with the Harissa mixture and brush with
sesame oil.
3. Heat the the Instant Pot on Sauté mode for 2 minutes and put the
lamb shoulder inside.
4. Cook the lamb for 3 minutes on each side, then pour in the water.
7. Serve warm.
Per Serving
1.6g | fiber: 0.1g
Hearty Chimichurri Skirt Steak

Ingredients:
1 pound (454 g) skirt steak, trimmed and cut into 4 equal-sized

pieces
1 cup water
Chimichurri:
¹⁄ ₃ cup chopped flat-leaf parsley

3 large garlic cloves, minced
2½ tablespoons red wine vinegar
¼ teaspoon crushed red pepper
½ cup extra virgin olive oil
Directions:
1. Add the parsley to a food processor and pulse until finely chopped.
Add the garlic, red wine vinegar, oregano, crushed red pepper, ½
teaspoon sea salt, ½ teaspoon black pepper, and lemon juice. Pulse
until combined. Add the olive oil and pulse until the ingredients are
well blended. Set aside.
2. Season both sides of the steaks with the remaining salt and pepper.
3. Select Sauté mode. Once the Instant Pot is hot, add the avocado oil
and let heat for 1 minute.
4. Add the steaks to the pot, two at a time, and sauté for 2 minutes per
side or until browned on both sides. Transfer the browned steaks to
a plate and repeat with the remaining steaks.
5. Place one sheet on a flat surface. Place two steaks in the center of
the sheet and pour half the chimichurri sauce over top of the steaks.
Place the remaining steaks on top and pour the remaining sauce
over top.
6. Place another sheet of foil over the steaks and tightly roll and crimp
the ends to create a foil packet.
7. Place the trivet in the pot and add the water to the bottom of the pot.
Place the foil packet on top of the trivet.
10.
Open the lid, remove the steaks from the pot. Set the steaks aside
to rest for 2 minutes.
11.
Open the packet and transfer the steaks to a cutting board. Thinly
slice and transfer to a serving platter. Serve warm.
Per Serving
1.3g | fiber: 0.4g
Hearty Turkish Kebab Gyros

Ingredients:
1 red onion, roughly chopped

6 garlic cloves
1 pound (454 g) ground pork or ground lamb
2 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons ground marjoram
2 teaspoons kosher salt
2 cups water
1 cup tzatziki sauce
Directions:
1. Put the onion and garlic into the food processor and process until
finely chopped but not liquefied.
2. Put the ground beef and ground pork in the bowl of a sturdy stand
mixer with a paddle attachment.
3. Sprinkle the meat with the rosemary, oregano, marjoram, salt, and
pepper. Add the onions and garlic. Mix until sticky.
4. Pour the water into the Instant Pot, then place a trivet in the pot.
5. Lay out a sheet of aluminum foil, and make two 4-inch-thick
meatloaf on top.
6. Put this sheet of foil and the meat loaves on top of the trivet.
7. Lock the lid. Select Manual mode. Set the time for 15 minutes on
High Pressure.
9. Take out the meat loaves and cover them with foil. Place something
heavy on top to compress them.
10.
Let the meat rest for 30 minutes and then cut into thin slices.
11.
Serve with the tzatziki sauce.
Per Serving
6.0g | fiber: 0g
Herbed Lamb Shank

Ingredients:
2 lamb shanks
1 rosemary spring
1 teaspoon coconut flour
¾ teaspoon ground ginger
½ cup beef broth
½ teaspoon avocado oil
Directions:

4. Discard the rosemary sprig and serve warm.
Per Serving
| fiber: 0.8g
Hibachi Steak with Cremini Mushroom

Ingredients:
1 pound (454 g) beef sirloin, roughly chopped

1 teaspoon ground ginger
¼ cup cremini mushrooms, sliced
¼ cup water
Directions:
1. Mix the beef sirloin, mushrooms, garlic powder, apple cider

vinegar, ground ginger, and avocado oil in the Instant Pot. Pour in
the water.
3. When timer beeps, allow a natural pressure release for 10 minutes,
4. Serve warm.
Per Serving
| fiber: 0.3g
Icelandic Lamb with Turnip

Ingredients:
12 ounces (340 g) lamb fillet, chopped

4 ounces (113 g) turnip, chopped
3 ounces (85 g) celery ribs, chopped
¼ cup scallions, chopped
½ teaspoon salt
4 cups water
Directions:
1. Put all ingredients in the Instant Pot and stir well.

4. Serve hot.
Per Serving
| fiber: 1.1g
Indian Lamb Korma

Ingredients:
1 (6-inch) Anaheim chile, minced

1 clove garlic, grated
½ medium onion, chopped
½ teaspoon grated fresh ginger
¼ teaspoon ground cardamom
Pinch of ground cinnamon
2 teaspoons ground cumin
1 teaspoon coriander seeds
1 teaspoon sea salt
½ tablespoon unsweetened tomato purée
1 cup chicken broth
3 pounds (1.4 kg) lamb shoulder, cut into 1-inch cubes
½ cup full-fat Greek yogurt
Directions:
1. Preheat the Instant Pot on Sauté mode. Add the chile, garlic, onion,
coconut oil, and ginger and sauté for 2 minutes.
2. Add the garam masala, cardamom, cinnamon, cumin, coriander
seeds, salt, cayenne, and unsweetened tomato purée and sauté for a
minute or until fragrant.
3. Pour in the broth. Add the lamb and stir well.
6. Stir in the coconut milk and yogurt. Switch to Sauté mode and
bring the mixture to a simmer for 5 minutes, stirring occasionally
until thickened.
7. Serve hot.
Per Serving
4.7g | fiber: 1.0g
Italian Beef and Pork Rind Meatloaf

Ingredients:

1 cup crushed pork rinds
1 egg
¼ cup grated Parmesan cheese
¼ cup Italian dressing
2 teaspoons Italian seasoning
½ cup water
1 tablespoon chopped fresh parsley
Directions:
1. In large bowl, combine the beef, pork rinds, egg, cheese, dressing,
and Italian seasoning. Stir to mix well.
2. Pour the mixture in a baking pan and level with a spatula.
3. Place the trivet in the pot and add the water. Place the pan on top of
the trivet.
6. Meanwhile, whisk together the tomato purée, parsley, and garlic in
a small bowl. Heat the broiler.
7. Remove the pan from the pot. Spread the tomato purée mixture on
top.
8. Broil for 5 minutes or until sticky. Slice and serve.
Per Serving
2.3g | fiber: 0g
Korean Beef and Pickled Vegetable Bowls

Ingredients:
1 tablespoon vegetable oil

5 garlic cloves, thinly sliced
1 tablespoon julienned fresh ginger
2 dried red chiles
1 cup sliced onions
1 pound (454 g) 80% lean ground beef
1 tablespoon gochujang, adjusted to taste
1 cup fresh basil leaves, divided
1 teaspoon Swerve
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1 teaspoon freshly ground pepper
¼ cup water
For the Pickled Vegetables:
1 cucumber, peeled, coarsely grated

1 turnip, coarsely grated
¼ cup white vinegar
½ teaspoon salt
½ teaspoon Swerve
Directions:
1. Select Sauté mode of the Instant Pot. When the pot is hot, add the
oil and heat until it is shimmering.
2. Add the garlic, ginger, and chiles and sauté for 1 minute.
3. Add the onions and sauté for 1 minute.
4. Add the ground beef and cooking for 4 minutes..
5. Add the gochujang, ½ cup of basil, coconut aminos, sweetener,
lime juice, salt, pepper, water, and sesame oil, and stir to combine.
6. Lock the lid. Select Manual mode. Set the time for 4 minutes on
High Pressure.
minutes, then release any remaining pressure. Unlock the lid and
stir in the remaining ½ cup of basil.
8. Meanwhile, put the cucumber and turnip in a medium bowl and mix
with the vinegar, salt, and sweetener.
9. To serve, portion the basil beef into individual bowls and serve with
the pickled salad.
Per Serving
7.0g | fiber: 1.0g
Lamb and Tomato Bhuna

Ingredients:
¼ teaspoon minced ginger

¼ teaspoon garlic paste
¼ cup water
Directions:
1. Put the minced ginger, garlic paste, coconut oil, and crushed
tomatoes in the Instant Pot. Sauté for 10 minutes on Sauté mode.
2. Add the chopped lamb fillet, scallions, and water.
Pressure.
5. Serve warm.
Per Serving
3.1g | fiber: 1.8g
Lamb Kleftiko with Turnip

Ingredients:

½ teaspoon lemon zest
½ teaspoon fresh thyme
1 pound (454 g) lamb shoulder, chopped
½ cup turnip, chopped
Directions:
1. In the mixing bowl, mix the apple cider vinegar, chicken broth,
lemon juice, lemon zest, and thyme.
2. Put the lamb shoulder in the Instant Pot. Add the lemon juice
mixture and turnip.
4. When the time is over, use a natural pressure release for 20 minutes,
5. Serve warm.
Per Serving
| fiber: 0.2g
Lamb Kofta Curry
Ingredients:
1 pound (454 g) ground lamb

1 tablespoon curry powder, divided
1 tablespoon dried cilantro
1 cup chicken broth
¹⁄ ₃ cup coconut cream
Directions:
1. In a mixing bowl, mix the ground lamb, scallions, and ½ tablespoon

of curry powder.
2. Add chili flakes and dried cilantro. Stir the mixture until
homogenous and shape the mixture into medium size koftas
(meatballs).
3. Heat the coconut oil in the Instant Pot on Sauté mode until melted.
4. Put the koftas in the hot oil and cook for 2 minutes on each side.
5. Meanwhile, mix the chicken broth, coconut cream and remaining
curry powder in a small bowl.
6. Pour the mixture over the koftas.
7. Select Manual mode and set timer for 12 minutes on High Pressure.
9. Serve warm.
Per Serving
2.7g | fiber: 1.7g
Lamb Koobideh
Ingredients:
1 pound (454 g) ground lamb

1 egg, beaten
1 teaspoon chives, chopped
1 cup water
Directions:
1. In a mixing bowl, combine all the ingredients except for water.

2. Shape the mixture into meatballs and press into ellipse shape.
4. Put the prepared ellipse meatballs in a baking pan and transfer on
the trivet.
Per Serving
| fiber: 0.3g
Lamb Rostelle
Ingredients:
1 pound (454 g) lamb loin, slice into strips
½ teaspoon apple cider vinegar
½ teaspoon salt
1 cup water, for cooking
Directions:
1. Combine the apple cider vinegar, ground black pepper, olive oil,
and salt in a bowl. Stir to mix well.
2. Put the lamb strips in the bowl and toss to coat well.
3. Run the lamb strips through four skewers and put in a baking pan.
4. Pour water in the Instant Pot and then insert the trivet.
5. Put the baking pan on the trivet. Close the lid.
Pressure.
Per Serving
0.3g | fiber: 0.1g
Lamb Sirloin Masala

Ingredients:
12 ounces (340 g) lamb sirloin, sliced

1 tablespoon garam masala
¼ cup coconut cream
Directions:
1. Sprinkle the sliced lamb sirloin with garam masala, lemon juice,
olive oil, and coconut cream in a large bowl. Toss to mix well.
2. Transfer the mixture in the Instant Pot. Cook on Sauté mode for 25
minutes. Flip the lamb for every 5 minutes.
3. When cooking is complete, allow to cool for 10 minutes, then serve
warm.
Per Serving
0.7g | fiber: 0.5g
Mongolian Flank Steak

Ingredients:

1 teaspoon erythritol
¼ teaspoon garlic, minced
¼ teaspoon ground ginger
1 pound (454 g) flank steak, sliced
¼ cup water
Directions:
1. In the mixing bowl mix the coconut aminos, erythritol, minced

garlic, and ground ginger. Add the flank steak. Toss to coat well.
2. Heat the sesame oil on Sauté mode for 1 minute and add the sliced
flank.
3. Cook it for 10 minutes. Flip constantly. Pour in the water and close
the lid.
Pressure.
6. Serve warm.
Per Serving
0.9g | fiber: 0g
Persian Pomegranate Lamb

Ingredients:

1 pound (454 g) lamb fillet, chopped
1 ounce (28 g) scallions, chopped
¼ cup pomegranate juice
½ cup water
Directions:
1. Heat the the coconut oil on Sauté mode for 2 minutes.

2. Add lamb fillet and cook for 5 minutes.
3. Stir in the ground coriander, scallions, and pomegranate juice. Add
water. Close the lid.
Pressure.
6. Serve warm.
Per Serving
| fiber: 0.2g
Pesto Lamb Rack
Ingredients:
1 pound (454 g) lamb rack

2 tablespoons pesto sauce
1 cup water
Directions:
1. Rub the lamb rack with pesto sauce and chili powder. Let sit for 15
minutes to marinate.
2. Heat the coconut oil in the Instant Pot on Sauté mode for 3 minutes.
3. Put the marinated lamb in the hot oil and cook on Sauté mode for 4
minutes on each side. Pour in the water.
Per Serving
0.5g | fiber: 0.4g
Pho Bo
Ingredients:
1½ pounds (680 g) oxtails, rinsed

½ pound (227 g) beef brisket, rinsed
1 cinnamon stick
5 whole cloves
⅛ teaspoon ground coriander
2 star anise pods
½ medium onion
2-inch piece fresh ginger, thickly sliced and bruised
10 cups water
½ medium Fuji apple, peeled and cut into chunks
2 teaspoons sea salt
2 teaspoons sugar-free fish sauce
6 ounces (170 g) sirloin steak
2 large zucchini, spiralized
¼ red onion, thinly sliced
2 scallions, thinly sliced
Lime wedges, for serving
Directions:
1. Place the oxtails and brisket in a large stockpot and cover with
water. Bring the water to a boil over high heat
2. Reduce to a low boil and cook for 15 minutes. Remove the pot from
the heat, discard the water, and rinse the oxtails and brisket with
warm water until cool enough to handle. Set the beef aside.
3. Set the Instant Pot to Sauté. Once heated, place the cloves,
coriander, cinnamon, and star anise in the pot and toast for 3
minutes, stirring constantly.
4. Add the onion and ginger and continue to stir for 1 additional
minute or until aromatic.
5. Carefully pour in the water, then add the oxtails, brisket, apple, and
salt. Secure the lid. Press the Manual button and set cooking time
6. Meanwhile, place the sirloin in the freezer for 20 to 30 minutes.
minutes, then release any remaining pressure.
8. Open the lid. Carefully strain the hot broth from the pot through a
fine-mesh sieve. Set the brisket aside and discard the ginger, onion,
apple, and spices. Season the strained broth with fish sauce.
9. Remove the sirloin from the freezer and slice thinly. Divide the
spiralized zucchini noodles evenly among four large soup bowls.
Arrange slices of both raw and cooked beef atop the zucchini
noodles, along with slices of red onion and scallion.
10.
Gently pour a generous serving of piping hot broth into each bowl
directly over top of the raw beef slices and zucchini noodles. Serve
immediately along with lime wedges.
Per Serving
7.1g | fiber: 2.4g
Pork Stroganoff
Ingredients:

½ cup diced onion
1 tablespoon minced garlic
1 pound (454 g) pork tips or beef stew meat
1½ cups chopped mushrooms
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ cup water
¹⁄ ₃ cup sour cream
Directions:
1. Preheat the Instant Pot on Sauté mode. Add the butter and heat until
foaming. Add the onion and garlic and sauté for 5 minutes or until
the onion is translucent.
2. Add the beef, mushrooms, Worcestershire sauce, salt, pepper, and
water.
5. Switch the pot to Sauté mode, then stir in the sour cream.
6. Mix in the xanthan gum a little at a time and keep stirring until the
sauce thickens.
Per Serving
fiber: 1.0g
Ritzy Beef Rump and Vegetable Salad

Ingredients:
2 tablespoons Shoyu sauce

1 tablespoon champagne vinegar
¹⁄ ₃ cup dry white wine
1 cup beef broth
1 teaspoon finely grated fresh ginger
1 tablespoon stone-ground mustard
1½ pounds (680 g) beef rump steak
2 cucumbers, thinly sliced
1 cup green onions, chopped
1 bunch fresh mint, leaves picked
1 bunch fresh coriander, leaves picked
2 tablespoons fresh chives, chopped
Directions:
1. In a mixing dish, combine Shoyu sauce, the vinegar, white wine,

broth, fresh ginger, mustard, and celery seeds.
2. Add the beef steak and allow to marinate for at least 40 minutes in
the refrigerator.
3. Add the beef steak and marinade to the Instant Pot. Add enough
water to cover the beef.
4. Secure the lid. Choose Meat/Stew mode and set cooking time for 35
lid.
6. Allow the beef to cool completely. Slice into strips and transfer to a
large bowl.
7. Add the vegetables, mint, coriander, and fresh chives. Toss to
combine.
8. Drizzle with lemon juice and olive oil. Toss to combine and serve
chilled.
Per Serving
4.1g | fiber: 1.6g
Round Steak Beef Pot

Ingredients:
2 pork round steaks

½ teaspoon salt
1 teaspoon white pepper
1 cup water
Directions:
1. Rub the round steaks with avocado oil, salt, white pepper, and
cayenne pepper on a clean work surface. Then wrap it in the foil.
2. Pour in the water and insert the trivet in the Instant Pot. Put the
wrapped steaks on the trivet. Close the lid.
Pressure.
4. When the time is over, make a quick pressure release and open the
lid.
5. Remove the steaks from the foil. Serve hot.
Per Serving
5.9g | fiber: 2.1g
Simple Peppery Lamb Ribs

Ingredients:
1 pound (454 g) lamb ribs, chopped

1 teaspoon ground peppercorn
1 cup water
Directions:
1. Combine all the ingredients in the Instant Pot. Stir to mix well.
4. Transfer the lamb ribs on a serving plate and baste with hot gravy
from the Instant Pot.
Per Serving
2.0g | fiber: 0.2g
Simple Roast Lamb Leg

Ingredients:
14 ounces (397 g) lamb leg, roughly chopped

¼ cup beef broth
½ cup water
Directions:
1. Rub the lamb leg with thyme, ground black pepper, and sesame oil
on a clean work surface.
2. Put the leg in the Instant Pot, add beef broth and water.
5. Serve warm.
Per Serving
0.4g | fiber: 0.3g
Simple Steak Cubes

Ingredients:
1 pound (454 g) beef sirloin steak, cut into cubes

Directions:
1. Drizzle the beef cubes with coconut aminos and sesame oil.
Sprinkle with red pepper flake and minced garlic.
2. Let the meat stand for 10 minutes to marinate. Add the beef bites to
the Instant Pot and close the lid.
3. Cook the meal for 35 minutes on Sauté mode. Flip every 5 minutes
to avoid burning.
4. When cooking is complete, serve immediately.
Per Serving
1.7g | fiber: 0.1g
Simple Veal Meatloaf

Ingredients:
1 pound (454 g) ground veal

¼ cup coconut flour
2 eggs, beaten
1 tablespoon mustard
1 teaspoon salt
1 cup water, for cooking
Directions:
1. In a mixing bowl, combine the veal, coconut flour, eggs, mustard,

salt, and ground cumin.
2. Brush a baking pan with olive oil. Put the ground veal mixture in
the pan and press with a spatula.
4. Put the pan of meatloaf on the trivet. Close the lid.
Pressure.
7. Serve warm.
Per Serving
2.9g | fiber: 3.5g
Slow Cooked Beef Pizza Casserole

Ingredients:

2 cups shredded whole Mozzarella cheese, divided
1 tablespoon Italian seasoning blend, divided
1 teaspoon garlic powder, divided
15 slices pepperoni
2 tablespoons sliced black olives
Directions:
1. Select Sauté mode. Once the pot is hot, add 1 tablespoon olive oil
and crumble the ground beef into the pot. Sauté for 4 minutes until
the meat is browned.
2. Place a colander over a large bowl. Transfer the meat to the
colander to drain and then transfer the drained meat to a large
mixing bowl.
3. To the bowl with the meat, add 1 cup Mozzarella, ½ tablespoon
Italian seasoning, and ½ teaspoon garlic powder. Mix until well
combined. Set aside.
4. In a small bowl, combine the tomato purée, remaining Italian
seasoning, remaining garlic powder, oregano, and sea salt. Mix
well. Set aside.
5. Coat the bottom of the Instant Pot with the remaining olive oil.
Press the meat mixture into the bottom of the pot.
6. Add the tomato purée mixture to the pot and use a spoon to evenly
distribute the sauce over the meat. Add the pepperoni over the
sauce. Sprinkle the remaining Mozzarella over and then top with
the olives.
7. Lock the lid. Select Slow Cook mode and set cooking time for 3
hours on Normal.
8. When cooking is complete, open the lid and transfer the casserole
to a serving platter. Slice into six equal-sized wedges. Serve hot.
Per Serving
2.2g | fiber: 0.7g
Slow Cooked Beef Steak

Prep time: 10 minutes | Cook time: 7 hours | Serves 4
Ingredients:
½ cup butter, softened

1 pound (454 g) beef steak
1 teaspoon ground nutmeg
½ teaspoon salt
Directions:
1. Heat the butter in the Instant Pot on Sauté mode.

2. When the butter is melted, add beef steak, ground nutmeg, and salt.
3. Close the lid and select Slow Cook mode and set cooking time for 7
hours on Less.
4. When cooking is complete, allow to cool for half an hour and serve
warm.
Per Serving
0.2g | fiber: 0.1g
Super Easy Goulash

Ingredients:

1 pound (454 g) beef sirloin, chopped
1 cup water
Directions:
1. Put the coconut oil and chopped beef sirloin in the Instant Pot.
2. Cook on Sauté mode for 5 minutes. Stir constantly and add chili
flakes.
3. Add the celery stalk, bell pepper and water.
Per Serving
| fiber: 0.6g
Swiss Beef Meatball Casserole

Ingredients:

1½ cups water
For the Meatballs:
½ pound (227 g) ground beef

¼ pound (113 g) beef sausage, chopped
¼ pound (113 g) pork rinds, crushed
1 egg
¼ cup Romano cheese, grated
For the Casserole:
2 cups sugar-free pasta sauce

1 cup Swiss cheese, shredded
½ cup clotted cream
A pinch of grated nutmeg
Directions:
1. Mix all ingredients for the meatballs in a large bowl. Shape the
mixture into meatballs.
2. Press the Sauté button to heat up the Instant Pot. Then, heat the oil
and brown the meatballs for 4 minutes, flipping occasionally.
3. To assemble the casserole, arrange the meatballs in a baking dish
greased with cooking spray.
4. Pour ½ of pasta sauce over the meatballs. Mix the cream, milk and
nutmeg until well combined; add the cream mixture to the baking
dish.
5. Add the remaining half of the pasta sauce to the top. Top with
shredded Swiss cheese.
6. Pour the water in the Instant Pot and place the trivet in. Lower the
casserole dish onto the trivet.
7. Secure the lid. Choose Manual mode and set cooking time for 20
remove the lid.
Per Serving
5.3g | fiber: 3.7g
Albóndigas Sinaloenses
Ingredients:

½ pound (227 g) Italian sausage, crumbled
2 tablespoons yellow onion, finely chopped
1 sprig fresh mint, finely minced
2 garlic cloves, finely minced
¼ teaspoon fresh ginger, grated
½ cup yellow onions, finely chopped
2 chipotle chilies in adobo
2 tomatoes, puréed
2 tablespoons tomato passata
1 cup chicken broth
Directions:
1. In a mixing bowl, combine the pork, sausage, 2 tablespoons of

yellow onion, oregano, mint, cumin, garlic, ginger, salt, and black
pepper.
2. Roll the mixture into meatballs and reserve.
3. Press the Sauté button to heat up the Instant Pot. Heat the olive oil
and cook the meatballs for 4 minutes, stirring continuously.
4. Stir in ½ cup of yellow onions, chilies in adobo, tomatoes passata,
and broth. Add reserved meatballs.
remove the lid.
Per Serving
2.4g | fiber: 2.3g
Apple and Pumpkin Ham
Ingredients:
1 cup apple cider vinegar

1 pound (454 g) ham, cooked
½ teaspoon pumpkin pie spices
Directions:
1. Pour apple cider vinegar in the Instant Pot and insert the trivet.
2. Rub the ham with erythritol avocado oil,, butter, and pumpkin pie
spices.
3. Put the ham on the trivet. Close the lid.
Pressure.
5. When timer beeps, use a natural pressure release for 5 minutes, then
release any remaining pressure and open the lid.
6. Slice the ham and serve.
Per Serving
| fiber: 0.1g
Aromatic Pork Steak Curry

Ingredients:
½ teaspoon mustard seeds

1 teaspoon fennel seeds
2 chili peppers, deseeded and minced
1 teaspoon mixed peppercorns
1½ pounds (680 g) pork steak, sliced
2 cloves garlic, finely minced
1 teaspoon fresh ginger, grated
1 teaspoon curry powder
1 cup chicken broth
3 tablespoons coconut cream
¼ teaspoon red pepper flakes, crushed
Sea salt, to taste
Directions:
1. Heat a skillet over medium-high heat. Once hot, roast the mustard
seeds, fennel seeds, cumin seeds, chili peppers, ground bay leaf,
and peppercorns for 1 or 2 minutes or until aromatic.
2. Press the Sauté button to heat up the Instant Pot. Heat the sesame
oil until sizzling. Sear pork steak for 5 minutes or until browned.
3. Add the remaining ingredients, including roasted seasonings. Stir to
mix well.
minutes on High pressure.
remove the lid.
Per Serving
0.9g | fiber: 1.3g
Bacon-Wrapped Pork Bites
Ingredients:
10 ounces (283 g) pork tenderloin, cubed
6 ounces (170 g) bacon, sliced
¾ cup chicken stock
Directions:
1. Melt the butter on Sauté mode in the Instant Pot.

2. Meanwhile, wrap the pork tenderloin cubes in the sliced bacon and
sprinkle with white pepper. Secure with toothpicks, if necessary.
3. Put the wrapped pork tenderloin in the melted butter and cook for 3
4. Add the chicken stock and close the lid.
Pressure.
release any remaining pressure. Open the lid.
7. Discard the toothpicks and serve immediately.
Per Serving
0.8g | fiber: 0.1g
Beery Boston-Style Butt

Ingredients:
1 tablespoon butter
1 pound (454 g) Boston-style butt
½ cup leeks, chopped
¼ cup beer
Pinch of grated nutmeg
Sea salt, to taste
¼ cup water
Directions:
1. Press the Sauté button to heat up the Instant Pot. Once hot, melt the
butter.
2. Cook the Boston-style butt for 3 minutes on each side. Remove
from the pot and reserve.
3. Sauté the leeks for 5 minutes or until fragrant. Add the remaining
ingredients and stir to combine.
4. Secure the lid. Choose the Manual mode and set cooking time for
50 minutes on High pressure.
lid.
Per Serving
0.4g | fiber: 1.7g
Blade Pork with Sauerkraut

Ingredients:
2 pounds (907 g) blade pork steaks

½ teaspoon dried parsley flakes
1 tablespoon butter
1½ cups water
2 cloves garlic, thinly sliced
2 pork sausages, casing removed and sliced
4 cups sauerkraut
Directions:
1. Season the blade pork steaks with salt, black pepper, cayenne
pepper, and dried parsley.
sear blade pork steaks for 5 minutes or until browned on all sides.
3. Clean the Instant Pot. Add water and trivet to the bottom of the
Instant Pot.
4. Place the blade pork steaks on the trivet. Make small slits over
entire pork with a knife. Insert garlic pieces into each slit.
for 30 minutes on High pressure.
lid.
7. Add the sausage and sauerkraut. Press the Sauté button and cook
for 2 minutes more or until heated through.
Per Serving
fiber: 6.4g
Blue Pork
Ingredients:
2 pork chops
2 ounces (57 g) blue cheese, crumbled
¼ cup heavy cream
Directions:
1. Heat the coconut oil in the Instant Pot on Sauté mode.

2. Put the pork chops in the Instant Pot and cook on Sauté mode for 5
3. Add the lemon juice and crumbled cheese. Stir to mix well.
4. Add heavy cream and close the lid.
Pressure.
Per Serving
1.1g | fiber: 0g
Bo Ssäm
Ingredients:
1 tablespoon vegetable oil

2 tablespoons gochujang
1 tablespoon Doubanjiang
½ teaspoon ground Sichuan peppercorns
1 tablespoon minced fresh ginger
1 teaspoon hot sesame oil
1 teaspoon salt
¼ cup water
1 bunch bok choy, chopped (about 4 to 6 cups)
Directions:
1. Preheat the Instant Pot on Sauté mode. Add the oil and heat until it
is shimmering.
2. Add the ground pork, breaking up all lumps, and cook for 4 minutes
or until the pork is no longer pink.
3. Add the gochujang, doubanjiang, peppercorns, ginger, garlic,
coconut aminos, sesame oil, and salt. Stir to combine.
4. Add the water and bok choy.
on High Pressure.
6. When cooking is complete, quick-release the pressure. Unlock the
lid.
Per Serving
fiber: 1.0g
Cheesy Pork Taco Casserole

Ingredients:
½ cup water
2 eggs
3 ounces (85 g) Cottage cheese, at room temperature
¼ cup heavy cream
1 teaspoon taco seasoning
6 ounces (170 g) Cotija cheese, crumbled
¾ pound (340 g) ground pork
½ cup tomatoes, puréed
1 tablespoon taco seasoning
3 ounces (85 g) chopped green chilies
6 ounces (170 g) Queso Manchego cheese, shredded
Directions:
1. Add the water in the Instant Pot and place in the trivet.
2. In a mixing bowl, combine the eggs, Cottage cheese, heavy cream,
and taco seasoning.
3. Lightly grease a casserole dish. Spread the Cotija cheese over the
bottom. Stir in the egg mixture.
4. Lower the casserole dish onto the trivet.
remove the lid.
7. In the meantime, heat a skillet over a medium-high heat. Brown the
ground pork, crumbling with a fork.
8. Add the tomato purée, taco seasoning, and green chilies. Spread the
mixture over the prepared cheese crust.
9. Top with shredded Queso Manchego.
10.
Secure the lid. Choose Manual mode and set cooking time for 10
11.
Once cooking is complete, use a quick pressure release. Carefully
remove the lid.
12.
Serve immediately.
Per Serving
2.7g | fiber: 2.0g
Chile Verde Pulled Pork with Tomatillos
Ingredients:
2 pounds (907 g) pork shoulder, cut into 6 equal-sized pieces

1 teaspoon sea salt
2 jalapeño peppers, deseeded and stemmed
1 pound (454 g) tomatillos, husks removed and quartered
3 garlic cloves
3 tablespoons fresh cilantro, chopped
1 medium white onion, chopped
1²⁄ ₃ cups chicken broth
Directions:
1. Season the pork pieces with the salt and pepper. Gently rub the
seasonings into the pork cuts. Set aside.
2. Combine the jalapeños, tomatillos, garlic cloves, lime juice,
cilantro, onions, cumin, oregano, and chicken broth in the blender.
Pulse until well combined. Set aside.
3. Select Sauté mode and add the olive oil to the pot. Once the oil is
hot, add the pork cuts and sear for 4 minutes per side or until
browned.
4. Pour the jalapeño sauce over the pork and lightly stir to coat well.
7. Open the lid. Transfer the pork pieces to a cutting board and use
two forks to shred the pork.
8. Transfer the shredded pork back to the pot and stir to combine the
pork with the sauce. Transfer to a serving platter. Serve warm.
Per Serving
8.3g | fiber: 2.8g
Classic Pork and Cauliflower Keema

Ingredients:

½ cup yellow onion, chopped
1 (1-inch) piece fresh ginger, minced
1½ pounds (680 g) ground pork
1 cup cauliflower, chopped into small florets
1 jalapeño pepper, seeded and minced
4 cloves, whole
¼ teaspoon turmeric powder
1 teaspoon brown mustard seeds
½ teaspoon hot paprika
1 cup water
Directions:
1. Press the Sauté button to heat up the Instant Pot. Heat the sesame
oil. Once hot, sauté yellow onion for 3 minutes or until softened.
2. Stir in garlic and ginger; cook for an additional minute. Add the
remove the lid.
Per Serving
2.5g | fiber: 2.6g
Coconut Pork Muffins

Ingredients:
1 egg, beaten
2 tablespoons coconut flour
1 teaspoon parsley
¼ teaspoon salt
4 ounces (113 g) ground pork, fried
1 cup water
Directions:
1. Whisk together the egg, coconut flour, parsley, salt, and coconut
cream. Add the fried ground pork. Mix the the mixture until
homogenous.
2. Pour the mixture into a muffin pan.
3. Pour the water in the Instant Pot and place in the trivet.
4. Lower the muffin pan on the trivet and close the Instant Pot lid.
5. Set the Manual mode and set cooking time for 4 minutes on High
Pressure.
7. Serve warm.
Per Serving
| fiber: 3.2g
Creamy Pork Liver

Ingredients:
14 ounces (397 g) pork liver, chopped

1 teaspoon salt
1 teaspoon butter
½ cup heavy cream
Directions:
1. Rub the liver with the salt on a clean work surface.

2. Put the butter in the Instant Pot and melt on the Sauté mode.
3. Add the heavy cream, scallions, and liver.
4. Stir and close the lid. Select Manual mode and set cooking time for
Per Serving
5.8g | fiber: 0.2g
Easy Braised Pork Belly

Ingredients:
1 pound (454 g) pork belly

Salt and ground black pepper to taste
1 cup dry white wine
Rosemary sprig
Directions:
1. Select the Sauté mode on the Instant Pot and heat the oil.
2. Add the pork belly and sauté for 2 minutes per side, until starting to
brown.
3. Season the meat with salt and pepper, add the garlic.
4. Pour in the wine and add the rosemary sprig. Bring to a boil.
5. Select the Manual mode and set the cooking time for 35 minutes at
High pressure.
7. Slice the meat and serve.
Per Serving
1.4g | fiber: 0.1g
Easy Ginger Pork Meatballs

Ingredients:

1 tablespoon butter
¼ cup water
Directions:
1. Combine the ground pork and ginger paste in a large bowl.

2. Mix in the lemon juice and chili flakes.
3. Put the butter in the Instant Pot and melt on Sauté mode.
4. Meanwhile, shape the mixture into small meatballs.
5. Place the meatballs in the Instant Pot and cook for 2 minutes on
each side.
6. Add water and lock the lid.
Pressure.
8. When timer beeps, perform a quick pressure release. Open the lid.
9. Serve warm.
Per Serving
0.6g | fiber: 0.1g
Easy Pork Steaks with Pico de Gallo

Ingredients:
1 tablespoon butter
2 pounds (907 g) pork steaks
1 bell pepper, deseeded and sliced
½ cup shallots, chopped
¼ cup dry red wine
1 cup chicken bone broth
¼ cup water
Salt, to taste
¼ teaspoon freshly ground black pepper, or more to taste
Pico de Gallo:
1 tomato, chopped
1 chili pepper, seeded and minced
½ cup red onion, chopped
1 tablespoon fresh cilantro, finely chopped
Sea salt, to taste
Directions:
sear the pork steaks about 4 minutes or until browned on both sides.
2. Add bell pepper, shallot, garlic, wine, chicken bone broth, water,
salt, and black pepper to the Instant Pot.
4. Meanwhile, combine the ingredients for the Pico de Gallo in a
small bowl. Refrigerate until ready to serve.
remove the lid.
6. Serve warm pork steaks with the chilled Pico de Gallo on the side.
Per Serving
1.8g | fiber: 2.3g
Egg Meatloaf
Ingredients:

1½ cup ground pork
1 teaspoon chives
1 teaspoon salt
3 eggs, hard-boiled, peeled
1 cup water
Directions:
1. Brush a loaf pan with avocado oil.

2. In the mixing bowl, mix the ground pork, chives, salt, ground black
pepper, and coconut flour.
3. Transfer the mixture in the loaf pan and flatten with a spatula.
4. Fill the meatloaf with hard-boiled eggs.
5. Pour water and insert the trivet in the Instant Pot.
6. Lower the loaf pan over the trivet in the Instant Pot. Close the lid.
Pressure.
Per Serving
0.9g | fiber: 1.2g
Eggplant Pork Lasagna

Ingredients:
2 eggplants, sliced
1 teaspoon salt
1 cup Mozzarella, shredded
1 teaspoon butter, softened
1 cup chicken stock
Directions:
1. Sprinkle the eggplants with salt and let sit for 10 minutes, then pat
dry with paper towels.
2. In a mixing bowl, mix the ground pork, butter, and tomato purée.
3. Make a layer of the sliced eggplants in the bottom of the Instant Pot
and top with ground pork mixture.
4. Top the ground pork with Mozzarella and repeat with remaining
ingredients.
5. Pour in the chicken stock. Close the lid. Select Manual mode and
set cooking time for 30 minutes on High Pressure.
then release the remaining pressure and open the lid.
7. Cool for 10 minutes and serve.
Per Serving
4.9g | fiber: 6.6g
Golden Bacon Sticks

Ingredients:
6 ounces (170 g) bacon, sliced

1 tablespoon water
¾ teaspoon chili pepper
Directions:
1. Sprinkle the sliced bacon with the almond flour and drizzle with
water. Add the chili pepper.
2. Put the bacon in the Instant Pot.
3. Cook on Sauté mode for 3 minutes per side.
Per Serving
1.1g | fiber: 0.4g
Hawaiian Pulled Pork Roast with Cabbage

Prep time: 10 minutes | Cook time: 1 hour 2 minutes minutes |
Serves 6
Ingredients:

3 pounds (1.4 kg) pork shoulder roast, cut into 4 equal-sized pieces
1 tablespoon liquid smoke
2 cups water, divided
1 tablespoon sea salt
2 cups shredded cabbage
Directions:
1. Select Sauté mode and add the olive oil to the Instant Pot. Once the
oil is hot, add the pork cuts and sear for 5 minutes per side or until
browned. Once browned, transfer the pork to a platter and set aside.
2. Add the garlic, liquid smoke, and 1½ cups water to the Instant Pot.
Stir to combine.
3. Return the pork to the pot and sprinkle the salt over top.
4. Lock the lid. Select Manual mode and set cooking time for 1 hour
on High Pressure.
for 20 minutes, then release any remaining pressure.
6. Open the lid and transfer the pork to a large platter. Using two
forks, shred the pork. Set aside.
7. Add the shredded cabbage and remaining water to the liquid in the
pot. Stir.
minutes on High Pressure. When cooking is complete, quick release
the pressure.
9. Transfer the cabbage to the serving platter with the pork. Serve
warm.
Per Serving
fiber: 0.7g
Hearty Barbecue Pork Ribs

Ingredients:
1½ cups beef broth

2 pounds (907 g) country-style boneless pork ribs
For the Sauce:
1½ tablespoons unsalted butter

½ tablespoon Worcestershire sauce
½ teaspoon blackstrap molasses
1 cup unsweetened tomato purée
1½ teaspoons liquid smoke
For the Dry Rub:
1½ teaspoons smoked paprika
1½ teaspoons onion powder
1 teaspoon sea salt
Directions:
1. Add the butter to a small saucepan and heat over medium heat.
2. Once the butter is melted, add the Worcestershire sauce, molasses,
tomato purée, vinegar, liquid smoke, erythritol, garlic powder, sea
salt, and onion powder. Stir until well combined and then remove
from the heat. Set aside.
3. Comb the paprika, onion powder, garlic powder, cumin, sea salt,
black pepper, and cayenne pepper in a small bowl. Mix well to
combine. Set aside.
4. Add the beef broth to the Instant Pot and place the trivet in the pot.
5. Generously sprinkle the dry rub over the pork and gently rub the
spices into the meat. Stack the seasoned ribs on the trivet.
6. Pour half the barbecue sauce over the ribs, reserving the remaining
sauce for serving.
for 20 minutes, then release any remaining pressure.
9. Open the lid and use tongs to carefully transfer the ribs to a serving
plate. Using a pastry brush, brush the reserved sauce over the ribs.
Serve warm.
Per Serving
calories:398 | fat: 23.0g | protein: 36.0g | carbs: 11.8g | net carbs:

7.0g | fiber: 4.8g
Hearty Pork Carnitas
Ingredients:
1 onion, sliced
4 garlic cloves, sliced
1 pound (454 g) pork shoulder, cut into cubes, visible fat removed
Juice of 1 lemon
¼ teaspoon ancho chili powder
¼ teaspoon chipotle chili powder
½ teaspoon roasted cumin powder
¼ teaspoon smoked paprika
1 to 2 teaspoons salt
½ cup water
1 to 2 tablespoons coconut oil
½ cup sour cream
½ avocado, diced
Directions:
1. Place the onion and garlic in the Instant Pot to help them release
water when the meat is cooking.
2. In a large bowl, mix together the pork and lemon juice. Add the
ancho chili powder, chipotle chili powder, oregano, cumin, paprika,
salt, and pepper, and stir to combine.
3. Place the pork on top of the onions and garlic.
4. Pour the water into the bowl and swirl to get the last of the spices,
then pour the liquid onto the pork.
5. Lock the lid. Select Meat/Stew mode. Set cooking time for 35
7. Remove the pork, leaving the liquid in the pot.
8. Switch the pot to Sauté and bring the sauce to a boil until it is
thickened.
9. Place a cast iron skillet over medium-high heat. Once it is hot, add
the oil.
10.
Shred the pork, then place in the skillet. Let the meat brown for 4
minutes.
11.
When the meat is browned on the bottom, stir and continue
cooking until it’s crisp in parts.
12.
Add the sauce from the pot. Serve with the sour cream and diced
avocado.
Per Serving
5.0g | fiber: 3.0g
Herbed Pork Roast with Asparagus

Ingredients:

1½ teaspoons smoked paprika
1 teaspoon sea salt
2 pounds (907 g) boneless pork loin roast
½ medium white onion, chopped
²⁄ ₃ cup chicken broth
2 tablespoons Worcestershire sauce
1 cup water
20 fresh asparagus spears, cut in half and woody ends removed
Directions:
1. In a small bowl, combine the thyme, garlic powder, onion powder,

oregano, smoked paprika, black pepper, and sea salt. Mix until well
combined and then add 1½ tablespoons olive oil. Stir until blended.
2. Brush all sides of the pork roast with the oil and spice mixture.
Place the roast in a covered dish and transfer to the refrigerator to
marinate for 30 minutes.
3. Select Sauté mode and brush the Instant Pot with remaining olive
oil. Once the oil is hot, add the pork roast and sear for 5 minutes per
side or until browned. Remove the roast from the pot and set aside.
4. Add the onions and garlic to the pot and Sauté for 2 minutes, or
until the onions soften and garlic becomes fragrant.
5. Add the chicken broth and Worcestershire sauce.
7. When cooking is complete, allow the pressure release naturally for
10 minutes and then release the remaining pressure.
8. Open the lid. Transfer the roast to a cutting board, cover with
aluminum foil, and set aside to rest. Transfer the broth to a
measuring cup. Set aside.
the pot.
10.
Place the asparagus in an ovenproof bowl that will fit in the
Instant Pot and place the bowl on top of the trivet.
11.
Lock the lid. Select Steam mode and set cooking time for 2
minutes. Once the cook time is complete, quick release the
pressure.
12.
Open the lid and transfer the asparagus to a large serving platter.
Thinly slice the roast and transfer to the serving platter with the
asparagus. Drizzle the reserved broth over top. Serve warm.
Per Serving
3.0g | fiber: 0.8g
Italian Sausage Stuffed Bell Peppers

Ingredients:
4 medium bell peppers, tops and seeds removed

1 pound (454 g) ground pork sausage
1 large egg
½ tablespoon Italian seasoning blend
¹⁄ ₃ cup tomato, puréed
1 cup water
4 slices Mozzarella cheese
Directions:
1. Using a fork, pierce small holes into the bottoms of the peppers. Set
aside.
2. In a large mixing bowl, combine the sausage, egg, tomato purée,
garlic, Italian seasoning, sea salt, black pepper, and onion powder.
Mix to combine.
3. Stuff each bell pepper with the meat mixture.
4. Place the trivet in the Instant Pot and add the water.
5. Place the stuffed peppers on the trivet. Pour the puréed tomato over.
8. Open the lid and top each pepper with 1 slice of the Mozzarella.
Secure the lid, select Keep Warm / Cancel, and set cooking time for
2 minutes to melt the cheese.
9. Open the lid and use tongs to carefully transfer the peppers to a
large serving platter. Serve warm.
Per Serving
8.0g | fiber: 17.8g
Marinara Sausage with Bell Peppers

Ingredients:

1 pound (454 g) mild or hot Italian sausage links
2½ cups keto-friendly Marinara sauce
1 Roma (plum) tomato, diced
2 green bell peppers, cut into thick strips
¾ cup shredded Parmesan cheese
Pinch of red pepper flakes
Directions:
1. Set the Instant Pot to Sauté mode and add the oil to heat. Add the
sausages. Sauté for 6 minutes on both sides or until browned.
2. Carefully pour in the Marinara and stir to mix. Layer the diced
tomato and bell peppers on top of the sausages without mixing.
5. Use tongs to remove the sausages and peppers and arrange them on
a serving platter. Ladle the sauce over the sausages. Sprinkle the
Parmesan and pepper flakes over the top and serve hot.
Per Serving
17.7g | fiber: 4.4g
Mediterranean Rum Pork

Ingredients:

Juice of 1 lemon
1 bunch fresh cilantro leaves, chopped
1 tablespoons stone ground mustard
2 sprigs fresh rosemary, chopped
2 garlic cloves, finely minced
1 sprig lemon thyme, chopped
2 pounds (907 g) pork cutlets, bone-in
¼ cup white rum
1 cup chicken stock
½ cup black olives, pitted and sliced
Directions:
1. Add 2 tablespoons of olive oil, lemon juice, cilantro, mustard,

rosemary, garlic, and lemon thyme to a ceramic dish.
2. Add the bone-in pork cutlets and let marinate at least 3 hours in the
refrigerator.
3. Press the Sauté button to heat up the Instant Pot. Heat the remaining
tablespoon of olive oil and brown the pork for 3 minutes or until
browned on each side.
4. Season with salt and pepper. Pour in the rum and stock.
remove the lid.
7. Serve warm garnished with black olives.
Per Serving
1.5g | fiber: 3.1g
Milk Pork Belly

Ingredients:
2 pounds (907 g) pork belly, skin scored

¹⁄ ₃ cup full-fat coconut milk
1 teaspoon hot sauce
1 teaspoon oyster sauce
1 cup water
Directions:
1. Season the pork with salt, black pepper, and cayenne pepper. Add
2. Secure the lid. Choose the Soup mode and set cooking time for 40
lid.
4. Strain cooking liquid into a saucepan. Bring to the boil over high
heat. Cook, stirring occasionally, for 8 minutes or until sauce
reduces.
5. Cut the pork into thick slices and serve with the milk sauce.
Per Serving
0.8g | fiber: 0.4g
Pork Adovada
Ingredients:
¼ cup raisins
¼ cup hot water
2 pounds (907 g) pork shoulder, cut into large pieces
½ teaspoon ancho chili powder
1 chipotle chile in adobo sauce, chopped
2 teaspoons vegetable oil
1 cup chopped red onion
1 teaspoon salt
¼ cup Mexican red chili powder
1 tablespoon cider vinegar
½ cup water
½ teaspoon xanthan gum
Directions:
1. Put the raisins in a blender jar and cover them with the hot water.
Let them sit until ready to use.
2. Place the pork in the Instant Pot.
3. In a microwave-safe bowl, combine the ancho chili powder,
chipotle chiles with sauce, oregano, oil, onions, garlic, salt, and red
chili powder. Microwave on high for 5 to 7 minutes, stirring once or
twice.
4. Pour this mixture, the cider vinegar, and coconut aminos into the
blender jar with the raisins. Purée until smooth.
5. Pour this mixture over the pork.
6. Use the water to wash out the blender jar, and pour the liquid into
the pot.
on High Pressure.
8. When cooking is complete, naturally release the pressure for 5
9. Set the pot on Sauté mode. Fold the xanthan gum in and let the
sauce boil and thicken.
10.
Serve the pork baste with the thickened sauce.
Per Serving
6.0g | fiber: 2.0g
Pork and Spinach Florentine

Ingredients:
12 ounces (340 g) pork roast, roll cut

1 cup spinach
1 cup water
Directions:
1. Pound the pork roast with a kitchen hammer on a clean work

surface.
2. Put the spinach in the blender and add olive oil, and ground black
pepper. Pulse until smooth.
3. Transfer the mixture over the pork roast, spread and top with
shredded cheese.
4. Roll the meat and wrap in the foil.
5. Pour water and insert the trivet in the Instant Pot.
6. Put the wrapped pork on the trivet. Close the lid.
High Pressure.
9. Serve warm.
Per Serving
0.4g | fiber: 0.2g
Pork Bolognese Zoodles

Ingredients:

½ teaspoon fresh thyme
2 tomatoes, puréed
1 cup water
2 zucchini, spiralized
¼ cup Parmesan cheese, grated
Directions:
sizzling. Brown the ground pork for 3 minutes, crumbling with a
fork.
2. Add the garlic and cook an additional minute.
3. Add the oregano, dried basil, and thyme. Cook for 30 seconds more
or until fragrant. Add puréed tomatoes and water.
lid.
6. Spoon the Bolognese sauce over the spiralized zucchini. Top with
freshly grated Parmesan cheese and serve.
Per Serving
3.2g | fiber: 1.0g
Pork Butt and Vegetable Salad

Ingredients:
1 pound (454 g) pork butt

1 teaspoon salt
½ teaspoon liquid smoke
1 cucumber, chopped
1 tomato, chopped
½ bell pepper, chopped
Directions:
1. Rub the pork butt with salt and liquid smoke and put it in the
Instant Pot.
2. Close the lid and select Slow Cook mode. Set cooking time for 10
hours on Low.
3. Mix the cucumber, tomato, and bell pepper in a large bowl.
4. Shred the cooked meat and put it in the bowl of vegetables.
5. Toss and serve.
Per Serving
| fiber: 0.8g
Pork in Eggplant
Ingredients:
1 cup water
1 eggplant, halved
½ teaspoon salt
1 tablespoon butter
Directions:
2. Remove ½ of pulp from the eggplants.
3. Mix the tomato purée, garlic, salt, and ground pork.
4. Fill the eggplants with the pork mixture.
5. Cover the eggplant halves with the butter.
6. Wrap the eggplants into the foil and transfer them on the trivet in
the Instant Pot.
7. Close the lid. Select Steam mode and set cooking time for 7
Per Serving
6.0g | fiber: 8.2g
Pork Posole
Ingredients:

2 cups beef broth
½ teaspoon of cocoa powder
1 teaspoon Ancho chili powder
1 pound (454 g) pork shoulder, boneless, chopped
Directions:
1. Put ground coriander, beef broth, and cocoa powder in the Instant
Pot.
2. Stir the mixture until the beef broth turns color into chocolate.
3. Add the Ancho chili powder and pork shoulder.
4. Close the lid. Select Meat/Stew mode and set cooking time for 35
5. When the timer beeps, use a natural pressure release for 15 minutes,
6. Serve warm.
Per Serving
0.5g | fiber: 0.1g
Pork Sausages and Mushroom Pot

Ingredients:
8 pork sausages, casing removed

1 cup cremini mushrooms, chopped
1 ripe tomato, chopped
1 cup chicken broth
Directions:
1. Add all ingredients to the Instant Pot.

remove the lid.
Per Serving
0.9g | fiber: 1.6g
Pork Sloppy Joes with Oopsies

Ingredients:
Sloppy Joes:

1 pound (454 g) lean ground pork
1 tomato, puréed
1 teaspoon stone ground mustard
Oopsies:
1 eggs, separated yolks and whites

1 ounce (28 g) cream cheese
¼ teaspoon baking powder
Directions:
sizzling. Brown the ground pork for 3 minutes, crumbling with a
fork.
2. Add the remaining ingredients for Sloppy Joes and stir to combine
well.
remove the lid.
5. To make the oopsies: beat the egg whites with salt until firm peaks
form.
6. In another bowl, combine the egg yolks with cream cheese. Add the
baking powder and stir well.
7. Fold the egg white mixture into the egg yolk mixture. Divide the
mixture into 6 oopsies and transfer them to a baking sheet.
8. Bake in the preheated oven at 300ºF (150ºC) for about 23 minutes.
Serve Sloppy Joes between 2 oopsies.
Per Serving
1.9g | fiber: 3.6g
Pork Sub Salad

Ingredients:
10 ounces (283 g) pork fillet

½ teaspoon chicken seasonings
¹⁄ ₃ cup water
1 tomato, chopped
¹⁄ ₃ cup black olives, sliced
1 cup lettuce, chopped
Directions:
1. Slice the pork fillet and sprinkle with chicken seasonings.

2. Place the fillet slices in the Instant Pot, then add olive oil and cook
on Sauté mode for 5 minutes. Stir constantly.
3. When the meat is light browned, add water and close the lid.
4. Select Meat/Stew mode and set cooking time for 10 minutes on
High Pressure.
5. Meanwhile, in the salad bowl, mix the tomato, black olives, and
lettuce.
6. Top the salad with the cooked pork slices. Toss and serve.
Per Serving
1.1g | fiber: 0.6g
Pork with Avocado Mayo
Ingredients:
Pork Roast:
1 tablespoon butter
2 pounds (907 g) pork roast
1 cup chicken stock
1 celery rib, chopped
½ cup shallots, chopped
1 tablespoon fish sauce
Sea salt, to taste
Avocado Mayo:
½ avocado, pitted and peeled

Directions:
brown pork roast for 3 minutes.
2. Add the pork roast, chicken stock, celery, shallots, fish, sauce,
coconut aminos, black pepper, and sea salt to the Instant Pot.
lid.
5. In the meantime, mix all the ingredients for the mayonnaise in the
food processor. Pulse to combine well.
6. Cut pork roast into slices and serve with avocado mayo on the side.
Per Serving
0.7g | fiber: 2.3g
Pork with Fresh Winter Squash Salad

Ingredients:
2 tablespoons grapeseed oil, divided

4 pork chops
1 teaspoon dried parsley flakes
½ teaspoon paprika
1 cup water
1 cup winter squash, diced
1 head Iceberg lettuce
1 cucumber, sliced
Directions:
1. Press the Sauté button to heat up the Instant Pot. Heat 1 tablespoon
of the grapeseed oil and brown pork chops for 2 minutes per side.
2. Add the garlic powder, shallot powder, parsley flakes, salt, black
pepper, paprika, and water.
remove the lid.
5. Meanwhile, preheat the oven to 400ºF (205ºC). Toss winter squash
with remaining 1 tablespoon oil. Bake for 18 minutes on a lightly
greased baking sheet in the oven. Allow it to cool completely.
6. Add cooked squash to a salad bowl, then toss with Iceberg lettuce
and cucumber.
7. Scatter crumbled feta cheese over the top. Top with pork chops and
serve.
Per Serving
5.2g | fiber: 3.8g
Pork with Mushroom Sauce

Ingredients:

4 pork cutlets
Seasoned salt to taste
1 cup porcini mushrooms, thinly sliced
½ cup scallions, chopped
1 teaspoon roasted garlic paste
1 bay leaf
1 cup chicken broth
1 tablespoon arrowroot powder
1 tablespoon water
½ cup heavy cream
Directions:
1. Press the Sauté button to heat up the Instant Pot; add the olive oil.
2. Sear the pork cutlets for 5 minutes or until browned on both sides.
Season with salt, black pepper, and cayenne pepper.
3. Add the mushrooms, scallions, garlic paste, bay leaf, and broth to
the Instant Pot.
remove the lid.
6. Whisk the arrowroot powder with water in a small mixing bowl to
make the slurry. Ad the slurry with heavy cream to the cooking
liquid.
7. Press the Sauté button to bring the cooking liquid to a boil. Serve
the sauce over pork cutlets.
Per Serving
0.8g | fiber: 1.3g
Provolone Cheese Stuffed Meatballs

Ingredients:
1½ cups water
2 eggs, beaten
1 tablespoon fresh parsley, minced
2 tablespoons green onions, minced
¼ cup heavy cream
10 (1-inch) cubes provolone cheese
Directions:
2. Combine all ingredients, except the cubes of provolone cheese, in a
mixing bowl.
3. Shape the mixture into 10 patties with oiled hands. Place a cube of
provolone cheese in the center of each patty, wrap the meat around
the cheese, and roll into a ball.
4. Arrange the meatballs in the steamer basket. Place the basket over
the trivet.
remove the lid.
Per Serving
0.8g | fiber: 1.3g
Ritzy Pork Saag

Ingredients:
¹⁄ ₃ cup half-and-half
2 teaspoons garam masala
1 teaspoon minced fresh ginger
½ teaspoon cayenne
1 teaspoon salt
1 pound (454 g) pork shoulder, cut into bite-size cubes
For the Pork Saag:
1 tablespoon peanut oil
¾ cup water
5 ounces (142 g) baby spinach, chopped
Salt, to taste
Directions:
1. In a large bowl, mix the half-and-half, garam masala, garlic, ginger,

turmeric, cayenne, and salt. Add the pork and stir to coat.
2. Marinate the pork for at least 30 minutes in the refrigerator.
3. Preheat the Instant Pot on Sauté mode. Add the peanut oil and heat
until shimmering.
4. Add the pork with the marinade, and the tomato purée. Cook for 5
to 10 minutes, or until the pork is lightly seared and the tomato
purée has been well incorporated. Pour in the water.
on High Pressure.
6. When cooking is complete, quick release the pressure. Carefully
remove the lid and add the spinach. Mix well to incorporate.
on High Pressure.
9. Sprinkle with salt and mix to serve.
Per Serving
4.0g | fiber: 3.0g
Roast Pork Tenderloin

Ingredients:
2 teaspoons peanut oil
2 pounds (907 g) pork tenderloin
2 bay leaves
1 teaspoon mixed peppercorns
Directions:
1. Massage the peanut oil into the pork.

2. Press the Sauté button to heat up the Instant Pot. Heat the oil and
sear the meat for 3 minute on both sides.
3. Add the broth, bay leaves and mixed peppercorns to the Instant Pot.
lid.
6. Discard the bay leaves and serve warm.
Per Serving
0.7g | fiber: 0.3g
Salsa Pork and Chuck Meatloaf

Ingredients:
1½ cups water
1½ pounds (680 g) ground pork
½ pound (227 g) ground chuck
2 eggs, whisked
1 teaspoon brown mustard
1 teaspoon red pepper flakes, crushed
²⁄ ₃ cup cream cheese
6 thin slices bacon
¹⁄ ₃ cup tomatillo salsa
Directions:
2. In a mixing dish, combine ground meat, eggs, ground bay leaf,
brown mustard, salt, black pepper, red pepper flakes, and cream
cheese.
3. Shape the mixture into the meatloaf. Place the meatloaf in a baking
pan.
4. Arrange bacon slices over the meatloaf, overlapping. Top with
tomatillo salsa.
30 minutes at High pressure.
remove the lid.
Per Serving
1.2g | fiber: 0.4g
Simple Pork Shank with Cauliflower

Ingredients:
2 pounds (907 g) pork shank, cubed

Sea salt, to taste
2 teaspoons coconut oil
1 leek, sliced
1 cup chicken stock
4 cloves garlic, sliced
½ teaspoon cumin powder
½ teaspoon porcini powder
½ teaspoon oregano
½ teaspoon basil
4 cups cauliflower, broken into small florets
¼ teaspoon red pepper flakes, crushed
½ teaspoon salt
Directions:
1. Season the pork shank with sea salt.

2. Press the Sauté button to heat up the Instant Pot. Melt the coconut
oil. Once hot, cook pork shank for 5 minutes or until browned on
all sides.
3. Add leeks, chicken stock, garlic, cumin powder, porcini powder,
oregano, and basil to the Instant Pot.
lid. Reserve the cooked meat.
6. Add the remaining ingredients to the Instant Pot.
minutes at Low pressure.
lid.
9. Serve the cooked cauliflower with reserved pork shank.
Per Serving
1.9g | fiber: 4.7g
Za'atar Pork and Vegetables
Ingredients:
1½ pounds (680 g) pork shank

1 tablespoons za'atar
1 medium leek, sliced
1 turnip, chopped
1 radish, chopped
½ teaspoon mustard powder
1 tablespoon flaxseed meal
1 tablespoon water
Directions:
1. Season the pork shank with salt and black pepper. Sprinkle with
za'atar on all sides.
2. Press the Sauté button to heat up the Instant Pot. Heat the olive oil.
Once hot, sear the pork shank for 3 minute per side. Remove the
pork from the pot and reserve.
3. Sauté leeks in the pot for 3 minutes.
4. Add the turnip, radish, celery with leaves, garlic, coconut aminos,
mustard powder, and broth.
5. Put the pork shank back to the Instant Pot.
lid. Transfer the pork and vegetables to a platter.
8. Mix flaxseed meal with water to make the slurry. Add to the Instant
Pot. Press the Sauté button again and bring the cooking liquid to a
boil.
9. Serve the pork and vegetables with the thickened cooking liquid.
Per Serving
2.6g | fiber: 6.4g
Avocado and Serrano Chile Soup

Ingredients:
2 avocados
1 small fresh tomatillo, quartered
1 tablespoon butter
2 tablespoons finely minced onion
½ Serrano chile, deseeded and ribs removed, minced, plus thin
slices for garnish
Pinch of ground white pepper
Fresh cilantro sprigs, for garnish
Directions:
1. Scoop the avocado flesh into a food processor. Add the tomatillo
and chicken broth and purée until smooth. Set aside.
2. Set the Instant Pot to Sauté mode and add the avocado oil and
butter. When the butter melts, add the onion and garlic and sauté for
a minute or until softened. Add the Serrano chile and sauté for 1
minute more.
3. Pour the puréed avocado mixture into the pot, add the salt and
pepper, and stir to combine.
5. When timer beeps, use a quick pressure release. Open the lid and
stir in the coconut milk.
6. Serve hot topped with thin slices of Serrano chile, and cilantro
sprigs.
Per Serving
6.6g | fiber: 7.9g
Bacon Curry Soup

Ingredients:
3 ounces (85 g) bacon, chopped

1 tablespoon chopped scallions
1 teaspoon curry powder
1 cup coconut milk
3 cups beef broth
1 cup Cheddar cheese, shredded
Directions:
1. Heat the the Instant Pot on Sauté mode for 3 minutes and add
bacon. Cook for 5 minutes. Flip constantly.
2. Add the scallions and curry powder. Sauté for 5 minutes more.
3. Pour in the coconut milk and beef broth. Add the Cheddar cheese
Pressure.
6. Blend the soup with an immersion blender until smooth. Serve
warm.
Per Serving
3.6g | fiber: 1.5g
Bacon, Leek, and Cauliflower Soup

Ingredients:
6 slices bacon
1 leek, remove the dark green end and roots, sliced in half
lengthwise, rinsed, cut into ½-inch-thick slices crosswise
½ medium yellow onion, sliced
1 large head cauliflower, roughly chopped into florets
1 cup water
²⁄ ₃ cup shredded sharp Cheddar cheese, divided
Directions:
1. Set the Instant Pot to Sauté mode. When heated, place the bacon on
the bottom of the pot and cook for 5 minutes or until crispy.
2. Transfer the bacon slices to a plate. Let stand until cool enough to
handle, crumble it with forks.
3. Add the leek and onion to the bacon fat remaining in the pot. Sauté
for 5 minutes or until fragrant and the onion begins to caramelize.
Add the garlic and sauté for 30 seconds more or until fragrant.
4. Stir in the chicken broth, cauliflower florets, water, salt, pepper, and
three-quarters of the crumbled bacon.
7. Stir in ½ cup of the Cheddar and the cream. Use an immersion
blender to purée the soup until smooth.
8. Ladle into bowls and garnish with the remaining Cheddar and
crumbled bacon. Serve immediately.
Per Serving
8.6g | fiber: 3.4g
Beef and Cauliflower Soup

Ingredients:
1 cup ground beef

½ cup cauliflower, shredded
¼ cup coconut milk
½ teaspoon salt
4 cups water
Directions:
1. Put all ingredients in the Instant Pot and stir well.

3. When timer beeps, make a quick pressure release and open the lid.
4. Blend with an immersion blender until smooth.
5. Serve warm.
Per Serving
fiber: 0.9g
Beef and Eggplant Tagine

Ingredients:
1 pound (454 g) beef fillet, chopped

1 eggplant, chopped
4 cups beef broth
1 teaspoon ground allspices
Directions:

4. Serve warm.
Per Serving
| fiber: 3.5g
Beef and Okra Stew

Ingredients:
8 ounces (227 g) beef sirloin, chopped

1 cup water
6 ounces (170 g) okra, chopped
Directions:
1. Sprinkle the beef sirloin with cumin seeds and dried basil and put in
the Instant Pot.
2. Add avocado oil and roast the meat on Sauté mode for 5 minutes.
Flip occasionally.
3. Add coconut cream, water, and okra.
5. When timer beeps, use a natural pressure release for 10 minutes, the
6. Serve warm.
Per Serving
3.2g | fiber: 2.5g
Beef and Spinach Stew

Ingredients:
1 pound (454 g) beef sirloin, chopped

2 cups spinach, chopped
1 cup coconut milk
1 teaspoon allspices
Directions:

2. Close the lid. Set the Manual mode and set cooking time for 30
4. Blend with an immersion blender until smooth.
5. Serve warm.
Per Serving
3.3g | fiber: 1.8g
Beef Meatball Minestrone

Ingredients:

1 large egg
1½ tablespoons golden flaxseed meal
¹⁄ ₃ cup shredded Mozzarella cheese
¼ cup unsweetened tomato purée
1½ tablespoons Italian seasoning, divided
1½ teaspoons garlic powder, divided
1½ teaspoons sea salt, divided
½ medium yellow onion, minced
¼ cup pancetta, diced
1 cup sliced yellow squash
1 cup sliced zucchini
½ cup sliced turnips
4 cups beef broth
14 ounces (397 g) can diced tomatoes
3 tablespoons shredded Parmesan cheese
Directions:
1. Preheat the oven to 400°F (205°C) and line a large baking sheet
with aluminum foil.
2. In a large bowl, combine the ground beef, egg, flaxseed meal,
Mozzarella, unsweetened tomato purée, ½ tablespoon of Italian
seasoning, ½ teaspoon of garlic powder, and ½ teaspoon of sea salt.
Mix the ingredients until well combined.
3. Make the meatballs by shaping 1 heaping tablespoon of the ground
beef mixture into a meatball. Repeat with the remaining mixture
and then transfer the meatballs to the prepared baking sheet.
4. Place the meatballs in the oven and bake for 15 minutes. When the
baking time is complete, remove from the oven and set aside.
5. Select Sauté mode of the Instant Pot. Once the pot is hot, add the
olive oil, garlic, onion, and pancetta. Sauté for 2 minutes or until
the garlic becomes fragrant and the onions begin to soften.
6. Add the yellow squash, zucchini, and turnips to the pot. Sauté for 3
more minutes.
7. Add the beef broth, diced tomatoes, black pepper, and remaining
garlic powder, sea salt, and Italian seasoning to the pot. Stir to
combine and then add the meatballs.
10.
Open the lid and gently stir the soup. Ladle into serving bowls and
top with Parmesan. Serve hot.
Per Serving
11.3g | fiber: 3.7g
Beef T-Bone Broth

Ingredients:
1 pound (454 g) T-bone beef steak, chopped

1 bay leaf
1 teaspoon peppercorns
1 teaspoon salt
3 cups water
Directions:
1. Put all ingredients in the Instant Pot. Stir to mix well. Close the lid.
2. Set Manual mode and set cooking time for 50 minutes on High
Pressure.
then release the remaining pressure and open the lid.
4. Strain the cooked mixture and shred the meat. Serve the beef broth
with the shredded beef.
Per Serving
0.3g | fiber: 0.2g
Blue Cheese Mushroom Soup

Ingredients:
2 cups chopped white mushrooms
4 ounces (113 g) scallions, diced
1 teaspoon salt
2 ounces (57 g) blue cheese, crumbled
Directions:
1. Combine the mushrooms, cream cheese, scallions, chicken broth,

olive oil, and ground cumin in the Instant Pot.
2. Seal the lid. Select Manual mode and set cooking time for 20
4. Add the salt and blend the soup with an immersion blender.
5. Ladle the soup in the bowls and top with blue cheese. Serve warm.
Per Serving
| fiber: 1.1g
Broccoli and Bacon Cheese Soup

Ingredients:
2 stalks celery, diced
½ yellow onion, diced
3½ cups chicken stock
4 cups chopped fresh broccoli florets
3 ounces (85 g) block-style cream cheese, softened and cubed
3 cups shredded Cheddar cheese
½ cup shredded Monterey Jack cheese
2 cups heavy cream
4 slices cooked bacon, crumbled
1 tablespoon finely chopped chives
Directions:
1. Select Sauté mode. Once the Instant Pot is hot, add the butter and
heat until the butter is melted.
2. Add the celery, onions, and garlic. Continue sautéing for 5 minutes
or until the vegetables are softened.
3. Add the chicken stock and broccoli florets to the pot. Bring the
liquid to a boil.
4. Lock the lid,. Select Manual mode and set cooking time for 5
6. Open the lid and add the cream cheese, nutmeg, sea salt, and black
pepper. Stir to combine.
7. Select Sauté mode. Bring the soup to a boil and then slowly stir in
the Cheddar and Jack cheeses. Once the cheese has melted, stir in
the heavy cream.
8. Ladle the soup into serving bowls and top with bacon and chives.
Serve hot.
Per Serving
10.3g | fiber: 1.3g
Broccoli and Red Feta Soup

Ingredients:
1 cup broccoli, chopped

½ cup coconut cream
4 cups beef broth
6 ounces (170 g) feta, crumbled
Directions:
1. Put broccoli, coconut cream, tomato purée, and beef broth in the
Instant Pot. Sprinkle with chili flakes and stir to mix well.
4. Add the feta cheese and stir the soup on Sauté mode for 5 minutes
or until the cheese melt.
Per Serving
4.8g | fiber: 1.3g
Buffalo Chicken Soup

Ingredients:
1 ounce (28 g) celery stalk, chopped

¾ teaspoon salt
¼ teaspoon white pepper
1 cup water
2 ounces (57 g) Mozzarella, shredded
6 ounces (170 g) cooked chicken, shredded
2 tablespoons keto-friendly Buffalo sauce
Directions:
1. Place the chopped celery stalk, coconut milk, salt, white pepper,
water, and Mozzarella in the Instant Pot. Stir to mix well.
2. Set the Manual mode and set timer for 7 minutes on High Pressure.
4. Transfer the soup on the bowls. Stir in the chicken and Buffalo
sauce. Serve warm.
Per Serving
2.8g | fiber: 1.5g
Cabbage and Pork Soup

Ingredients:
1 teaspoon butter
½ cup shredded white cabbage
½ teaspoon salt
½ cup ground pork
Directions:
1. Melt the butter in the Instant Pot on Sauté mode.

2. Add cabbage and sprinkle with ground coriander, salt, and chili
flakes.
3. Fold in the chicken broth and ground pork.
6. Ladle the soup and serve warm.
Per Serving
1.0g | fiber: 0.3g
Cauliflower Rice and Chicken Thigh Soup

Ingredients:
2 cups cauliflower florets

1 pound (454 g) boneless, skinless chicken thighs
4½ cups chicken broth
1 tablespoon unflavored gelatin powder
½ cup sliced zucchini
¹⁄ ₃ cup sliced turnips
Directions:
1. Add the cauliflower florets to a food processor and pulse until a

ricelike consistency is achieved. Set aside.
2. Add the chicken thighs, chicken broth, onions, garlic, gelatin
powder, sea salt, and black pepper to the pot. Gently stir to
combine.
4. When cooking is complete, quick release the pressure and open the
lid.
5. Transfer the chicken thighs to a cutting board. Chop the chicken
into bite-sized pieces and then return the chopped chicken to the
pot.
6. Add the cauliflower rice, zucchini, turnips, parsley, celery, turmeric,
marjoram, thyme, and oregano to the pot. Stir to combine.
8. When cooking is complete, quick release the pressure.
9. Open the lid. Ladle the soup into serving bowls. Serve hot.
Per Serving
6.1g | fiber: 2.2g
Cheesy Cauliflower Soup

Ingredients:
2 cups chopped cauliflower

2 tablespoons fresh cilantro
1 cup coconut cream
2 cups beef broth
3 ounces (85 g) Provolone cheese, chopped
Directions:
1. Put cauliflower, cilantro, coconut cream, beef broth, and cheese in

the Instant Pot. Stir to mix well.
Pressure.
3. When timer beeps, allow a natural pressure release for 4 minutes,
4. Blend the soup and ladle in bowls to serve.
Per Serving
4.3g | fiber: 2.6g
Chicken and Zoodles Soup

Ingredients:
2 cups water
1 teaspoon salt
2 ounces (57 g) zucchini, spiralized
Directions:
1. Pour water in the Instant Pot. Add chopped chicken fillet and salt.
Close the lid.
Pressure.
3. When cooking is complete, perform a natural pressure release for
10 minutes, then release any remaining pressure. Open the lid.
4. Fold in the zoodles and coconut aminos.
5. Leave the soup for 10 minutes to rest. Serve warm.
Per Serving
| fiber: 3.0g
Chicken Chili Verde Soup

Ingredients:
1 pound (454 g) chicken breast, skinless, boneless

½ cup Cheddar cheese, shredded
2 ounces (57 g) chili Verde sauce
Directions:
1. Put chicken breast and chicken broth in the Instant Pot.

2. Add the cilantro, Close the lid. Select Manual mode and set
cooking time for 15 minutes on High Pressure.
4. Shred the chicken breast with a fork.
5. Add the Cheddar and chili Verde sauce in the soup and cook on
Sauté mode for 10 minutes.
6. Mix in the dried cilantro. Serve immediately.
Per Serving
3.8g | fiber: 0.2g
Chicken Thigh and Shrimp Stock

Ingredients:
2 chicken thighs, boneless, chopped

4 ounces (113 g) shrimps, peeled
3 ounces (85 g) sausages, chopped
½ bell pepper, chopped
1 cup beef broth
1 celery stalk, chopped
½ teaspoon Cajun seasonings
Directions:
1. Heat the the Instant Pot on Sauté mode for 3 minutes.

2. Add the chicken thighs, shrimps, sausages, bell pepper, beef broth,
unsweetened tomato purée, celery stalk, and Cajun seasonings.
3. Gently mix the the ingredients and close the lid.
4. Select Manual mode and set time to 15 minutes on High Pressure.
5. When cooking is complete, use a quick pressure release and open
the lid.
Per Serving
1.9g | fiber: 0.3g
Chicken Chipotle Stew

Ingredients:

2 chipotle chili in adobo sauce, chopped
2 tablespoons sesame seeds
1 ounce (28 g) fresh cilantro, chopped
¼ teaspoon salt
1 cup chicken broth
Directions:
1. In a mixing bowl, combine the chicken fillet, chipotle chili, sesame
seeds, cilantro, ground paprika, and salt.
2. Transfer the mixture in the Instant Pot and pour in the chicken
broth.
Pressure.
5. Serve warm.
Per Serving
1.9g | fiber: 2.6g
Chicken Thigh Curry Stew

Ingredients:
1 teaspoon lemon zest

4 ounces (113 g) leek, chopped
2 cups water
4 chicken thighs, skinless, boneless, chopped
Directions:
1. In a mixing bowl, mix the lemon zest, coconut cream, and curry
paste.
2. Combine the chopped chicken thighs, leek, and curry paste mixture
in the Instant Pot. Pour in the the water
5. Transfer the stew in bowls and serve.
Per Serving
| fiber: 0.6g
Cod Stew
Ingredients:
8 ounces (227 g) cod, chopped

½ teaspoon ground paprika
½ teaspoon sesame seeds
½ cup crushed tomatoes
Directions:
1. Sprinkle the chopped cod with turmeric, cumin, paprika, and

sesame seeds on a clean work surface.
3. Add the seasoned cod and cook for 2 minutes for each side.
4. Pour in the crushed tomatoes and close the lid.
5. Select Manual mode and set cooking time for 15 minutes on Low
Pressure.
7. Serve warm.
Per Serving
fiber: 1.2g
Cordon Blue Ham Soup
Ingredients:
7 ounces (198 g) ham, chopped

3 ounces (85 g) Mozzarella cheese, shredded
2 tablespoons ricotta cheese
½ teaspoon salt
Directions:
1. Put all ingredients in the Instant Pot and stir to mix well.
4. Ladle the soup into the bowls. Serve warm.
Per Serving
4.1g | fiber: 1.2g
Creamy Asparagus Soup

Ingredients:
1 cup asparagus, chopped

1 teaspoon salt
2 cups coconut milk
Directions:
1. Sauté the chopped asparagus, scallions, and olive oil in the Instant
Pot on Sauté mode for 7 minutes.
2. Add cayenne pepper, salt, and coconut milk
Pressure.
5. Blend the soup until creamy. Serve warm.
Per Serving
| fiber: 4.0g
Creamy Bacon and Cauliflower Chowder

Ingredients:

8 ounces (227 g) diced bacon, uncooked
5 ounces (142 g) diced onion (about 1 small onion)
1 teaspoon salt
1 (2-pound / 907-g) large head cauliflower, stem and core removed,
cut into florets
8 ounces (227 g) cream cheese, softened and cut into small cubes
½ cup heavy cream, at room temperature
Directions:
1. Pour the chicken broth into the pot. Add the bacon, onion, salt, and
pepper. Stir to combine. Place the large florets in the pot.
4. Use a potato masher to break the cauliflower apart into little pieces.
5. Stir in the cream cheese and heavy cream. Serve warm.
Per Serving
6.4g | fiber: 2.7g
Creamy Beef Soup

Ingredients:

1 cup ground beef
1 teaspoon taco seasonings
½ cup crushed tomatoes
4 cups beef broth
Directions:
1. Heat the the coconut oil in the Instant Pot on Sauté mode.
2. Add the ground beef and sprinkle with taco seasonings. Stir well
and cook the meat on Sauté mode for 5 minutes.
3. Add crushed tomatoes, cream cheese, bell pepper, garlic clove, and
beef broth.
5. When cooking is complete, perform a natural pressure release for
10 minutes and open the lid.
6. Ladle the soup and serve.
Per Serving
fiber: 1.0g
Creamy Pancetta Chowder

Ingredients:
1 cup coconut milk

1 ounce (28 g) celery stalk, chopped
¼ teaspoon salt
4 ounces (113 g) pancetta, chopped, fried
Directions:
1. Pour the coconut milk in the Instant Pot, then add celery stalk in the
Instant Pot. Sprinkle with paprika and salt.
2. Lock the lid. Press the Manual button and set the timer for 3
3. When timer beeps, use a naturally pressure release for 5 minutes,
4. Top the chowder with fried pancetta. Serve warm.
Per Serving
3.4g | fiber: 2.2g
Easy Chicken Soup

Ingredients:
2 cups water
8 ounces (227 g) chicken breast, skinless, boneless
1 tablespoon scallions, diced
1 teaspoon salt
1 tablespoon fresh dill, chopped
Directions:
1. Pour water in the Instant Pot.

2. Chop the chicken breast and add it in the water.
3. Add scallions and salt. Close the lid.
4. Select Manual mode. Set cooking time for 20 minutes at High
Pressure.
5. When timer beeps, make a quick pressure release and carefully
open the lid.
6. Ladle the soup in the bowls. Top the soup with fresh dill. Serve
immediately.
Per Serving
| fiber: 0.3g
Easy Chorizo Soup

Ingredients:

8 ounces (227 g) chorizo, chopped
2 cups beef broth
Directions:
1. Heat the avocado oil on Sauté mode for 1 minute.
2. Add the chorizo and cook for 6 minutes, stirring frequently.
3. Add the tomato purée, cilantro, scallions, and chili powder. Stir
well.
4. Pour in the beef broth. Close the lid. Select Manual mode and set
cooking time for 10 minutes on High Pressure.
6. Serve warm.
Per Serving
4.2g | fiber: 1.3g
Easy Egg Drop Soup

Ingredients:

1 teaspoon salt
2 eggs, beaten
2 tablespoons fresh dill, chopped
Directions:
1. Pour chicken broth in the Instant Pot. Add the salt and bring to a
boil on Sauté mode.
2. Add beaten eggs and stir the mix well. Add dill and Sauté for 5
minutes.
Per Serving
fiber: 0.2g
Flu-Fighter Spinach and Mushroom Soup
Ingredients:
1 cup spinach, chopped

1 cup mushrooms, chopped
½ teaspoon salt
Directions:
1. Put all ingredients in the Instant Pot and close the lid. Stir to mix
well.
Pressure.
4. Blend the soup with an immersion blender until smooth.
5. Serve warm.
Per Serving
| fiber: 2.3g
Green Garden Soup

Ingredients:

½ cup cauliflower florets
1 cup kale, chopped
2 tablespoons chives, chopped
1 teaspoon sea salt
6 cups beef broth
Directions:
1. Heat the olive oil in the Instant Pot on Sauté mode for 2 minutes
and add the garlic. Sauté for 2 minutes or until fragrant.
2. Add cauliflower, kale, chives, sea salt, and beef broth.
5. Ladle the soup into the bowls. Serve warm.
Per Serving
fiber: 0.5g
Hearty Chuck Roast and Vegetable Stew

Ingredients:
1 pound (454 g) beef chuck roast, cut into 1-inch cubes

2 teaspoons arrowroot powder
1 cup chopped mushrooms
1 cup chopped zucchini
½ cup sliced turnips
3 ribs celery, sliced
¾ cup unsweetened tomato purée
4 cups beef broth
1 tablespoon dried thyme
1 tablespoon paprika
1 teaspoon celery seed
2½ teaspoons sea salt
Directions:
1. In a large bowl, combine the chuck roast and arrowroot powder.

Toss to coat well.
2. Select Sauté mode and add the olive oil to the pot. Once the oil is
hot, add the meat and sauté for 5 minutes or until the meat is
browned on all sides.
3. Once the meat is browned, add the mushrooms, zucchini, turnips,
celery, tomato purée, beef broth, garlic, thyme, paprika, rosemary,
parsley, garlic powder, celery seed, sea salt, black pepper, and onion
powder to the pot. Stir well to combine.
4. Lock the lid. Select Meat/Stew and set cooking time for 35 minutes
on High Pressure.
6. Open the lid, stir, and then ladle the stew into serving bowls. Serve
hot.
Per Serving
6.2g | fiber: 2.7g
Italian Lamb and Turnip Stew

Ingredients:

1 pound (454 g) lamb shank, chopped
1 turnip, chopped
½ teaspoon salt
2 cups water
Directions:
1. Heat the olive oil on Sauté mode for 2 minutes or until shimmering.
2. Add the chopped lamb shank, turnip, and dried rosemary. Sprinkle
with salt. Sauté the ingredients for 5 minutes.
3. Pour in the unsweetened tomato purée and water. Close the lid and
set to Manual mode. Set cooking time for 15 minutes on High
Pressure.
5. Serve warm.
Per Serving
| fiber: 0.6g
Kale Curry Soup

Ingredients:
2 cups kale
1 teaspoon almond butter
1 tablespoon fresh cilantro
½ cup ground chicken
½ cup heavy cream
1 cup chicken stock
½ teaspoon salt
Directions:
1. Put the kale in the Instant Pot.

2. Add the almond butter, cilantro, and ground chicken. Sauté the
mixture for 5 minutes.
3. Meanwhile, mix the curry paste and heavy cream in the Instant Pot
until creamy.
4. Add chicken stock and salt, and close the lid.
Pressure.
7. Serve warm.
Per Serving
| fiber: 1.2g
Lamb and Broccoli Soup

Ingredients:

½ cup broccoli, roughly chopped
¼ daikon, chopped
2 bell peppers, chopped
5 cups beef broth
Directions:
1. Sauté the lamb fillet with avocado oil in the Instant Pot for 5
minutes.
2. Add the broccoli, daikon, bell peppers, ground cumin, and beef
broth.
5. Serve warm.
Per Serving
| fiber: 1.3g
Leek and Jack Cheese Soup

Ingredients:
7 ounces (198 g) leek, chopped
½ teaspoon salt
1 teaspoon Italian seasonings
Directions:
1. Heat the butter in the Instant Pot for 4 minutes or until melted.
2. Add the chopped leek, salt, and Italian seasonings.
3. Sauté the leek on Sauté mode for 5 minutes.
4. Pour in the chicken broth and close the lid.
Pressure.
7. Add the shredded cheese and stir until the cheese is melted.
Per Serving
| fiber: 0.9g
Mexican Chicken and Avocado Soup

Ingredients:

1 pound (454 g) boneless, skinless chicken thighs, cut into bite-
sized pieces
½ medium yellow onion, diced
2 jalapeño, stems and seeds removed, chopped
½ cup diced fresh tomato
Juice of 2 limes
1 medium avocado, chopped
¹⁄ ₃ cup shredded pepper Jack cheese
Directions:
1. Select the Instant Pot on Sauté mode and add the olive oil. Once the
oil is hot, add the chicken and sauté for 3 minutes per side or until
browned.
2. Add the garlic, onions, and jalapeños to the pot. Continue sautéing
or until the vegetables are softened.
3. Add the diced tomatoes, chicken broth, lime juice, sea salt, chili
powder, garlic powder, and black pepper. Stir to combine.
6. Open the lid and ladle the soup into serving bowls. Top each
serving with equal amounts of the avocado and pepper Jack cheese.
Serve hot.
Per Serving
23.5g | fiber: 5.0g
Mushroom Pizza Soup

Ingredients:

¼ cup cremini mushrooms, sliced
5 ounces (142 g) Italian sausages, chopped
½ jalapeño pepper, sliced
½ teaspoon Italian seasoning
1 cup water
4 ounces (113 g) Mozzarella, shredded
Directions:

2. Add the mushrooms and cook for 10 minutes.
3. Add the chopped sausages, sliced jalapeño, Italian seasoning, and
unsweetened tomato purée. Pour in the water and stir to mix well.
6. Ladle the soup in the bowls. Top it with Mozzarella. Serve warm.
Per Serving
2.3g | fiber: 0.2g
Mushroom, Artichoke, and Spinach Soup

Ingredients:
3 tablespoons salted butter

8 ounces (227 g) cremini mushrooms, sliced
1 (6-ounce / 170-g) small jar artichoke hearts packed in water or
olive oil, drained, chopped
4 ounces (113 g) full-fat cream cheese
1 teaspoon dried sage
1 tablespoon Dijon mustard
1 cup water
2 cups roughly chopped baby spinach
Directions:
1. Set the Instant Pot to Sauté mode and add the butter. When butter
melts, add the mushrooms and sauté for about 8 minutes or until
soft.
2. Add the cream cheese to the pot and stir until it is melted. Stir in the
sage, thyme, mustard, garlic powder, salt, and black pepper, then
mix in the bone broth, water, and artichoke hearts.
5. Stir in the baby spinach and secure the lid. Allow the spinach to
cook for 2 minutes in the soup on Keep Warm / Cancel. Open the
lid and stir.
6. Use an immersion blender to blend the soup until smooth and
creamy. Stir in the cream.
7. To serve, ladle the soup into bowls and sprinkle with Parmesan
cheese. Serve hot.
Per Serving
9.8g | fiber: 3.4g
Pancetta and Jalapeño Soup

Ingredients:
3 ounces (85 g) pancetta, chopped

2 jalapeño peppers, sliced
½ cup heavy cream
2 cups water
½ cup Monterey Jack cheese, shredded
Directions:
1. Toss the pancetta in the Instant Pot, then add the coconut oil and
cook for 4 minutes on Sauté mode. Stir constantly.
2. Add the sliced jalapeños, garlic powder, and smoked paprika. Sauté
for 1 more minute.
3. Pour in the heavy cream and water. Add the Monterey Jack cheese
4. Close the lid and select Manual mode and set cooking time on High
Pressure.
6. Serve warm.
Per Serving
1.3g | fiber: 0.4g
Pork and Daikon Stew

Ingredients:
1 pound (454 g) pork tenderloin, chopped

1 ounce (28 g) green onions, chopped
½ cup daikon, chopped
1 lemon slice
1 tablespoon butter
3 cups water
Directions:
1. Put all ingredients in the Instant Pot and stir to mix with a spatula.
2. Seal the lid. Set Manual mode and set cooking time for 20 minutes
on High Pressure.
3. When cooking is complete, use a natural pressure release for 15
4. Serve warm.
Per Serving
| fiber: 0.3g
Pork and Woodear Soup

Ingredients:
1 pound (454 g) boneless pork center loin chop, thinly sliced

1 cup dried woodear mushrooms
5 cups low-sodium chicken broth
1 tablespoon white vinegar
2 tablespoons rice vinegar
½ teaspoon xanthan gum
1 teaspoon salt
3 tablespoons water
4 eggs, lightly beaten
Directions:
1. In the Instant Pot, put the pork, mushrooms, broth, coconut aminos,
white vinegar, rice vinegar, xanthan gum, salt, pepper, and water.
2. Lock the lid. Select Soup mode. Set cooking time for 10 minutes at
High Pressure.
4. Turn the Instant Pot on Sauté mode and keep the soup hot.
5. Remove the mushrooms to a cutting board with tongs. Cut into thin
slices, then stir them back into the soup.
6. Slowly pour in the eggs. Mix the eggs three times around with
chopsticks. Cover the pot and cook for about 1 minute, then serve.
Per Serving
10.0g | fiber: 0g
Pork Cheeseburger Soup

Ingredients:
1 cup ground pork

1 teaspoon mustard powder
4 cups beef broth
½ cup Monterey Jack cheese, shredded
Directions:
1. In a mixing bowl, combine the ground pork, mustard powder, and

cayenne pepper.
3. Add the ground pork mixture and sauté for 6 minutes.
4. Stir in the cream cheese, heavy cream, and beef broth. Close the lid.
Pressure.
7. Ladle the soup in the bowls. Top the soup with Monterey Jack
cheese. Serve warm.
Per Serving
1.4g | fiber: 0.2g
Rich Beef and Vegetable Chili

Ingredients:
½ tablespoon olive oil

1¼ pounds (567 g) ground beef
½ medium yellow onion, chopped
1 cup diced zucchini
²⁄ ₃ cup finely chopped cauliflower
1½ cups canned diced tomatoes
1½ tablespoons chili powder
¼ teaspoon coriander powder
1 teaspoon sea salt
²⁄ ₃ cup water
½ medium avocado, chopped
²⁄ ₃ cup grated Cheddar cheese
2½ tablespoons full-fat sour cream
Directions:
1. Select the Instant Pot on Sauté mode. Once the pot is hot, add the
olive oil and ground beef and sauté for 6 minutes or until the beef is
browned.
2. Add the onions and garlic to the pot. Sauté for 3 minutes or until
the garlic becomes fragrant and the onions is softened.
3. Add the zucchini, cauliflower, diced tomatoes (with canning
liquid), chili powder, coriander powder, unsweetened tomato purée,
cumin, sea salt, paprika, cayenne pepper, garlic powder, and water
to the pot. Stir to combine.
6. Open the lid and stir. Ladle the chili into serving bowls and top
each serving with 2 tablespoons avocado, 2 tablespoons Cheddar
cheese, and ½ tablespoon sour cream. Serve hot.
Per Serving
15.5g | fiber: 8.5g
Ritzy Chicken Sausage and Veg Soup

Ingredients:

12 ounces (340 g) fully cooked chicken sausage, sliced
½ medium onion, chopped
3 cups roughly chopped curly kale leaves
8 ounces (227 g) mushrooms, sliced
½ cup peeled and diced rutabaga
1 teaspoon sea salt
1 cup full-fat coconut milk
Directions:
1. Set the Instant Pot to Sauté mode. When hot, add the oil and swirl
to coat the bottom.
2. Add the sliced sausage and sauté for 4 minutes or until browned.
3. Add the onion and garlic and sauté for 3 minutes or until the onions
are translucent and the garlic turns golden.
4. Stir in the mushrooms, rutabaga, kale, broth, vinegar, pepper flakes,
salt, and black pepper.
6. When timer beeps, use a quick pressure release. Open the lid and
stir in the milk.
7. Allow the soup to rest for 3 minutes on Keep Warm / Cancel before
ladling into serving bowls and serving hot.
Per Serving
9.0g | fiber: 3.5g
Salmon and Tomatillos Stew

Ingredients:
10 ounces (283 g) salmon fillet, chopped

2 tomatillos, chopped
1 cup coconut cream
½ teaspoon salt
Directions:

minutes on Low Pressure.
4. Serve warm.
Per Serving
5.8g | fiber: 3.8g
Salsa Chicken and Cheese Soup

Ingredients:
1¹⁄ ₃ cups chunky salsa

½ teaspoon ground chipotle powder
1 teaspoon sea salt
½ dried parsley
1 pound (454 g) boneless, skinless chicken thighs
8 ounces (227 g) block-style cream cheese, softened and cubed
½ cup Monterey Jack cheese
¼ cup queso fresco, crumbled
Directions:
1. Combine the salsa, chipotle powder, chicken broth, coriander,

cumin, garlic powder, sea salt, black pepper, and parsley in the
Instant Pot. Stir until well combined. Add the chicken thighs to the
pot.
4. Open the lid, use a slotted spoon to transfer the chicken thighs to a
cutting board, and use two forks to shred the chicken. Return the
shredded chicken to the pot. Stir to combine.
5. Select Sauté mode. Bring the soup to a boil and then add the cream
cheese. Whisk continuously until the cream cheese is melted.
6. Turn off the pot. Add the Jack cheese and stir until the cheese is
melted into the soup.
7. Ladle the soup into bowls. Sprinkle ½ tablespoon queso fresco over
each serving. Serve hot.
Per Serving
5.4g | fiber: 1.2g
Simple Chicken Paprikash

Ingredients:

4 chicken thighs, skinless
¼ cup scallions, diced
1 tablespoon ground paprika
½ teaspoon salt
Directions:

2. Add chicken thighs and cook for 4 minutes per side until lightly
browned.
3. Stir in the bell pepper, scallions, paprika, salt, and ground cumin.
4. Pour in the chicken broth and close the lid.
Pressure.
7. Ladle the paprikash in bowls and serve.
Per Serving
3.5g | fiber: 1.2g
Spicy Pumpkin and Pork Soup

Ingredients:
1½ pounds (680 g) boneless pork shoulder, cut into 1½-inch cubes

1 cup unsweetened pumpkin purée
1 cup water
½ cup chopped onion
1 (4.5-ounce / 128-g) can chopped green chilies
1 fresh jalapeño, seeded and ribs removed, minced
4 cups chopped Swiss chard
Directions:
1. In a large bowl, toss the pork with the garlic powder, cumin, salt,
and pepper. Allow it to sit for 20 minutes.
2. Set the Instant Pot to Sauté mode and heat the butter. When it is hot,
add the pork shoulder and let brown for 4 minutes, then flip and
brown another 4 minutes.
3. Meanwhile, in a bowl, whisk together the pumpkin purée and water.
4. Add the bone broth to the pot. Stir in the pumpkin mixture, onion,
chilies, and jalapeño.
7. Stir in the chard and cook on Keep Warm / Cancel for 3 minutes or
until wilted.
8. Ladle the soup into bowls. Serve hot.
Per Serving
13.8g | fiber: 6.5g
Super Easy Bok Choy Soup

Ingredients:
1 Bok Choy stalk, chopped

¼ teaspoon nutritional yeast
1 cup chicken broth
Directions:

4. Serve warm.
Per Serving
fiber: 1.3g
Texas Roasted Tomato Chili

Ingredients:

1 cup chopped onions
1 pound (454 g) 80% lean ground beef
1 cup canned diced fire-roasted tomatoes, with juices
1 tablespoon chopped chipotle chiles in adobo sauce
3 teaspoons Mexican red chili powder
2 teaspoons salt
½ cup water
Directions:
1. Preheat the Instant Pot on Sauté mode. Add the oil and heat until
shimmering.
2. Add the onions and garlic. Sauté for 30 seconds and add the ground
beef.
3. Break up the ground beef with two forks and brown for 4 minutes.
4. Meanwhile, put the tomatoes and chipotle chiles with adobo sauce
in a food processor and purée until smooth.
5. In a small bowl, combine the chili powder, cumin, salt, and
oregano. When the ground beef is browned, add the chili powder
mixture and cook for 30 seconds.
6. Add the tomato and chipotle mixture to the Instant Pot.
on High Pressure.
9. Mix well and serve.
Per Serving
7.0g | fiber: 6.0g
Thai Shrimp and Mushroom Soup

Ingredients:
2 tablespoons unsalted butter, divided

½ pound (227 g) medium uncooked shrimp, shelled and deveined
½ medium yellow onion, diced
1 cup sliced fresh white mushrooms
1 tablespoon freshly grated ginger root
2 tablespoons fish sauce
2½ teaspoons red curry paste
2 tablespoons lime juice
1 stalk lemongrass, outer stalk removed, crushed, and finely
chopped
1 teaspoon sea salt
13.5 ounces (383 g) can unsweetened, full-fat coconut milk
Directions:
1. Select the Instant Pot on Sauté mode. Add 1 tablespoon butter.

2. Once the butter is melted, add the shrimp and sauté for 3 minutes or
until opaque. Transfer the shrimp to a medium bowl. Set aside.
3. Add the remaining butter to the pot. Once the butter is melted, add
the onions and garlic and sauté for 2 minutes or until the garlic is
fragrant and the onions are softened.
4. Add the mushrooms, ginger root, chicken broth, fish sauce, red
curry paste, lime juice, lemongrass, coconut aminos, sea salt, and
black pepper to the pot. Stir to combine.
for 5 minutes, then release the remaining pressure.
7. Open the lid. Stir in the cooked shrimp and coconut milk.
8. Select Sauté mode. Bring the soup to a boil and then press Keep
Warm / Cancel. Let the soup rest in the pot for 2 minutes.
9. Ladle the soup into bowls and sprinkle the cilantro over top. Serve
hot.
Per Serving
| fiber: 2.2g
Tomato Beef Chili

Ingredients:
½ cup ground beef

¼ cup water
Directions:
1. Mix the ground beef, dried oregano, chili powder, avocado oil, and
scallions in the Instant Pot and cook on Sauté mode for 10 minutes.
2. Add water and crushed tomatoes. Stir the mixture with a spatula
until homogenous.
5. Serve warm.
Per Serving
fiber: 2.4g
Turnip Soup
Ingredients:
3 turnips, chopped
2 ounces (57 g) bell pepper, chopped
2 ounces (57 g) celery, chopped
2 cups coconut milk
1 cup beef broth
Directions:
1. Place all ingredients in the Instant Pot and stir to mix well.
2. Close the lid; set Manual mode and set cooking time for 15 minutes
at High Pressure.
3. When timer beeps, use a natural pressure release for 10 minutes and
open the lid.
4. Ladle the soup into the serving bowls. Serve warm.
Per Serving
7.8g | fiber: 3.6g
Tuscan Sausage and Kale Soup

Ingredients:
1 bacon slice, chopped

6 ounces (170 g) Italian sausages, chopped
¼ cup cauliflower, chopped
1 cup kale, chopped
¼ cup heavy cream
Directions:
1. Heat the the Instant Pot on Sauté mode for 3 minutes.

2. Add chopped bacon and cook for 2 minutes on Sauté mode until
curls and buckles.
3. Mix in the Italian sausages, scallions, garlic powder, and
cauliflower.
4. Cook for 5 minutes on Sauté mode.
5. Add kale, chicken broth, and heavy cream.
Pressure.
Per Serving
5.6g | fiber: 1.1g
Vanilla Crème Brûlée

Ingredients:
1 cup heavy cream (or full-fat coconut milk for dairy-free)

2 large egg yolks
2 tablespoons Swerve, or more to taste
Seeds scraped from ½ vanilla bean (about 8 inches long), or 1
teaspoon vanilla extract
1 cup cold water
4 teaspoons Swerve, for topping
Directions:
1. Heat the cream in a pan over medium-high heat until hot, about 2
minutes.
2. Place the egg yolks, Swerve, and vanilla seeds in a blender and
blend until smooth.
3. While the blender is running, slowly pour in the hot cream. Taste
and adjust the sweetness to your liking.
4. Scoop the mixture into four ramekins with a spatula. Cover the
ramekins with aluminum foil.
5. Add the water to the Instant Pot and insert a trivet. Place the
remove the lid.
8. Keep the ramekins covered with the foil and place in the
refrigerator for about 2 hours until completely chilled.
9. Sprinkle 1 teaspoon of Swerve on top of each crème brûlée. Use the
oven broiler to melt the sweetener.
10.
Allow the topping to cool in the fridge for 5 minutes before
serving.
Per Serving
| fiber: 0g
Lemon and Ricotta Torte

Ingredients:
Cooking spray
Torte:
1¹⁄ ₃ cups Swerve

½ cup (1 stick) unsalted butter, softened
2 teaspoons lemon or vanilla extract
5 large eggs, separated
2½ cups blanched almond flour
1¼ (10-ounce / 284-g) cups whole-milk ricotta cheese
¼ cup lemon juice
1 cup cold water
Lemon Glaze:
½ cup (1 stick) unsalted butter

¼ cup Swerve
2 ounces (57 g) cream cheese (¼ cup)
Grated lemon zest and lemon slices, for garnish
Directions:
1. Line a baking pan with parchment paper and spray with cooking
spray. Set aside.
2. Make the torte: In the bowl of a stand mixer, place the Swerve,
butter, and extract and blend for 8 to 10 minutes until well
combined. Scrape down the sides of the bowl as needed.
3. Add the egg yolks and continue to blend until fully combined. Add
the almond flour and mix until smooth, then stir in the ricotta and
lemon juice.
4. Whisk the egg whites in a separate medium bowl until stiff peaks
form. Add the whites to the batter and stir well. Pour the batter into
the prepared pan and smooth the top.
5. Place a trivet in the bottom of your Instant Pot and pour in the
water. Use a foil sling to lower the baking pan onto the trivet. Tuck
in the sides of the sling.
6. Seal the lid, press Pressure Cook or Manual, and set the timer for
30 minutes. Once finished, let the pressure release naturally.
minutes. Carefully remove the lid.
9. Use the foil sling to lift the pan out of the Instant Pot. Place the
torte in the fridge for 40 minutes to chill before glazing.
10.
Meanwhile, make the glaze: Place the butter in a large pan over
high heat and cook for about 5 minutes until brown, stirring
occasionally. Remove from the heat. While stirring the browned
butter, add the Swerve.
11.
Carefully add the lemon juice and cream cheese to the butter
mixture. Allow the glaze to cool for a few minutes, or until it starts
to thicken.
12.
Transfer the chilled torte to a serving plate. Pour the glaze over the
torte and return it to the fridge to chill for an additional 30 minutes.
13.
Scatter the lemon zest on top of the torte and arrange the lemon
slices on the plate around the torte.
14.
Serve.
Per Serving
7.0g | fiber: 3.0g
Easy Chocolate Fondue

Ingredients:
2 ounces (57 g) unsweetened baking chocolate, finely chopped,

divided
1 cup heavy cream, divided
¹⁄ ₃ cup Swerve, divided
Fine sea salt
1 cup cold water
Special Equipment:
Set of fondue forks or wooden skewers

Directions:
1. Divide the chocolate, cream, and sweetener evenly among four

ramekins. Add a pinch of salt to each one and stir well. Cover the
2. Place a trivet in the bottom of your Instant Pot and pour in the
water. Place the ramekins on the trivet.
minutes. Carefully remove the lid.
5. Use tongs to remove the ramekins from the pot. Use a fork to stir
the fondue until smooth.
6. Use immediately.
Per Serving
| fiber: 2.4g
Deconstructed Tiramisu
Ingredients:
1 cup heavy cream (or full-fat coconut milk for dairy-free)

2 large egg yolks
2 tablespoons brewed decaf espresso or strong brewed coffee
1 teaspoon rum extract
1 teaspoon unsweetened cocoa powder, or more to taste
Pinch of fine sea salt
1 cup cold water
4 teaspoons Swerve, for topping
Directions:
minutes.
2. Place the egg yolks, coffee, sweetener, rum extract, cocoa powder,
and salt in a blender and blend until smooth.
and adjust the sweetness to your liking. Add more cocoa powder, if
desired.
4. Scoop the mixture into four ramekins with a spatula. Cover the
5. Place a trivet in the bottom of the Instant Pot and pour in the water.
Place the ramekins on the trivet.
7. When the timer beeps, use a quick pressure release. Carefully
remove the lid.
8. Keep the ramekins covered with the foil and place in the
refrigerator for about 2 hours until completely chilled.
9. Sprinkle 1 teaspoon of Swerve on top of each tiramisu. Use the
oven broiler to melt the sweetener.
10.
Put in the fridge to chill the topping, about 20 minutes.
11.
Serve.
Per Serving
| fiber: 0.1g
Cinnamon Roll Cheesecake

Ingredients:
Crust:
3½ tablespoons unsalted butter or coconut oil

1½ ounces (43 g) unsweetened baking chocolate, chopped
1 large egg, beaten
2 teaspoons ground cinnamon
Filling:
4 (8-ounce / 227-g) packages cream cheese, softened

¾ cup Swerve
½ cup unsweetened almond milk (or hemp milk for nut-free)
¼ teaspoon almond extract (omit for nut-free)
3 large eggs
Cinnamon Swirl:
6 tablespoons (¾ stick) unsalted butter (or butter flavored coconut

oil for dairy-free)
½ cup Swerve
Seeds scraped from ½ vanilla bean (about 8 inches long), or 1
teaspoon vanilla extract
1 tablespoon ground cinnamon
1 cup cold water
Directions:
1. Line a baking pan with two layers of aluminum foil.

2. Make the crust: Melt the butter in a pan over medium-low heat.
Slowly add the chocolate and stir until melted. Stir in the egg,
sweetener, cinnamon, vanilla extract, and salt.
3. Transfer the crust mixture to the prepared baking pan, spreading it
with your hands to cover the bottom completely.
4. Make the filling: In the bowl of a stand mixer, add the cream
cheese, sweetener, milk, extracts, and salt and mix until well
blended. Add the eggs, one at a time, mixing on low speed after
each addition just until blended. Then blend until the filling is
smooth. Pour half of the filling over the crust.
5. Make the cinnamon swirl: Heat the butter over high heat in a pan
until the butter froths and brown flecks appear, stirring
occasionally. Stir in the sweetener, vanilla seeds, cinnamon, and
salt. Remove from the heat and allow to cool slightly.
6. Spoon half of the cinnamon swirl on top of the cheesecake filling in
the baking pan. Use a knife to cut the cinnamon swirl through the
filling several times for a marbled effect. Top with the rest of the
cheesecake filling and cinnamon swirl. Cut the cinnamon swirl
through the cheesecake filling again several times.
7. Place a trivet in the bottom of the Instant Pot and pour in the water.
Use a foil sling to lower the baking pan onto the trivet. Cover the
cheesecake with 3 large sheets of paper towel to ensure that
condensation doesn’t leak onto it. Tuck in the sides of the sling.
9. When the timer beeps, use a natural pressure release for 10 minutes.
Carefully remove the lid.
10.
Use the foil sling to lift the pan out of the Instant Pot.
11.
Let the cheesecake cool, then place in the refrigerator for 4 hours
to chill and set completely before slicing and serving.
Per Serving
| fiber: 1.2g
Cocoa Custard
Ingredients:
2 cups heavy cream (or full-fat coconut milk for dairy-free)

4 large egg yolks
¼ cup Swerve, or more to taste
1 tablespoon plus 1 teaspoon unsweetened cocoa powder, or more
to taste
½ teaspoon almond extract
1 cup cold water
Directions:
minutes.
2. Place the remaining ingredients except the water in a blender and
blend until smooth.
and adjust the sweetness to your liking. Add more cocoa powder, if
desired.
4. Scoop the custard mixture into four ramekins with a spatula. Cover
the ramekins with aluminum foil.
5. Place a trivet in the Instant Pot and pour in the water. Place the
remove the lid.
8. Remove the foil and set the foil aside. Let the custard cool for 15
minutes. Cover the ramekins with the foil again and place in the
refrigerator to chill completely, about 2 hours.
9. Serve.
Per Serving
| fiber: 0.2g
Pumpkin Pie Spice Pots De Crème

Ingredients:
2 cups heavy cream (or full-fat coconut milk for dairy-free)

4 large egg yolks
¼ cup Swerve, or more to taste
2 teaspoons pumpkin pie spice
1 teaspoon vanilla or maple extract
1 cup cold water
Directions:
minutes.
2. Place the remaining ingredients except the water in a medium bowl
and stir until smooth.
3. Slowly pour in the hot cream while stirring. Taste and adjust the
sweetness to your liking. Scoop the mixture into four ramekins with
a spatula. Cover the ramekins with aluminum foil.
4. Place a trivet in the Instant Pot and pour in the water. Place the
remove the lid.
7. Remove the foil and set the foil aside. Let the pots de crème cool
for 15 minutes. Cover the ramekins with the foil again and place in
the refrigerator to chill completely, about 2 hours.
8. Serve.
Per Serving
| fiber: 0.1g
Easy Flourless Chocolate Tortes

Ingredients:
7 ounces (198 g) unsweetened baking chocolate, finely chopped

¾ cup plus 2 tablespoons unsalted butter (or butter-flavored coconut
oil for dairy-free)
1¼ cups Swerve, or more to taste
5 large eggs
Seeds scraped from 1 vanilla bean (about 8 inches long), or 2
teaspoons vanilla extract
Directions:
1. Grease 8 ramekins. Place the chocolate and butter in a pan over

medium heat and stir until the chocolate is completely melted,
about 3 minutes.
2. Remove the pan from the heat, then add the remaining ingredients
and stir until smooth. Taste and adjust the sweetness to your liking.
Pour the batter into the greased ramekins.
3. Place a trivet in the bottom of the Instant Pot and pour in 1 cup of
cold water. Place four of the ramekins on the trivet.
remove the lid.
6. Use tongs to remove the ramekins. Repeat with the remaining
ramekins.
7. Serve the tortes warm or chilled.
Per Serving
7.2g | fiber: 4.5g
Glazed Pumpkin Bundt Cake

Ingredients:
Cake:
3 cups blanched almond flour

1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ginger powder
¼ teaspoon ground cloves
6 large eggs
2 cups pumpkin purée
1 cup Swerve
¼ cup (½ stick) unsalted butter (or coconut oil for dairy-free),
softened
Glaze:
1 cup (2 sticks) unsalted butter (or coconut oil for dairy-free),

melted
½ cup Swerve
Directions:
1. In a large bowl, stir together the almond flour, baking soda, salt,
and spices. In another large bowl, add the eggs, pumpkin,
sweetener, and butter and stir until smooth. Pour the wet ingredients
into the dry ingredients and stir well.
2. Grease a 6-cup Bundt pan. Pour the batter into the prepared pan and
cover with a paper towel and then with aluminum foil.
3. Place a trivet in the bottom of the Instant Pot and pour in 2 cups of
cold water. Place the Bundt pan on the trivet.
6. Let the cake cool in the pot for 10 minutes before removing.
7. While the cake is cooling, make the glaze: In a small bowl, mix the
butter and sweetener together. Spoon the glaze over the warm cake.
8. Allow to cool for 5 minutes before slicing and serving.
Per Serving
26.2g | fiber: 1.2g
Almond Chocolate Fudge

Ingredients:
2½ cups Swerve
1¾ cups unsweetened almond milk
1½ cups almond butter
8 ounces (227 g) unsweetened baking chocolate, finely chopped
1 teaspoon almond or vanilla extract
Directions:
1. Line a baking dish with greased parchment paper.

2. Place the sweetener, almond milk, almond butter, and chocolate in
the Instant Pot. Stir well. Select the Sauté mode and cook for 2
minutes.
3. Set the Instant Pot to Keep Warm for 3 minutes, or until the fudge
mixture is completely melted and well mixed. Fold in the extract
and salt and stir well.
4. Pour the fudge mixture into the prepared baking dish, cover, and
refrigerate until firm, about 4 hours.
5. Cut the fudge into 30 equal-sized pieces and serve.
Per Serving
| fiber: 2.6g
Mini Maple Bacon Upside-Down

Cheesecakes
Ingredients:
3 (8-ounce/ 227-g) packages cream cheese, softened

²⁄ ₃ cup Swerve
½ cup unsweetened almond milk (or hemp milk for nut-free)
2 teaspoons maple extract
1 large egg
4 slices bacon, chopped, for topping
Sweetened Whipped Cream:
½ cup heavy cream

Directions:
1. In the bowl of a stand mixer, add the cream cheese, sweetener,

milk, maple extract, and salt and blitz until well blended. Add the
egg and mix on low speed until very smooth.
2. Pour the batter into 8 ramekins. Gently tap the ramekins against the
counter to bring the air bubbles to the surface.
3. Place a trivet in the bottom of the Instant Pot and pour in 1 cup of
cold water. Stack the ramekins in two layers on top of the trivet.
Cover the top layer of ramekins with 3 large pieces of paper towel
to ensure that condensation doesn’t leak onto the cheesecakes.
6. Remove the ramekins with tongs.
7. Place the cheesecakes in the fridge to chill completely, about 4
hours.
8. Meanwhile, make the topping: Cook the bacon in a skillet over
medium-high heat for 4 minutes until crisp and cooked through.
Place the cooked bacon on a paper towel–lined plate to drain.
9. Add the cream to a medium bowl and use a hand mixer on high
speed to mix until soft peaks form. Fold in the sweetener and mix
until well combined. Taste and adjust the sweetness to your liking.
10.
Drizzle with the sweetened whipped cream and place the bacon on
top.
11.
Serve.
Per Serving
| fiber: 0.1g
Maple-Glazed Zucchini Bundt Cake

Ingredients:
Cake:
6 large eggs
1 cup full-fat coconut milk
¾ cup (1½ sticks) unsalted butter (or butter-flavored coconut oil for
dairy-free), melted
½ cup Swerve
1 cup coconut flour
1 cup shredded zucchini
Maple Glaze:
½ cup (1 stick) unsalted butter (or butter-flavored coconut oil for

dairy-free)
¼ cup Swerve
2 ounces (57 g) cream cheese (¼ cup) (or Kite Hill brand cream
cheese style spread for dairy-free)
Chopped raw walnuts, for garnish (omit for nut-free)
Directions:
1. Whisk the eggs with a hand mixer until light and foamy in large
bowl. Stir in the coconut milk, melted butter, sweetener, and
cinnamon.
2. In another large bowl, stir together the coconut flour, salt, and
baking powder. Add the dry ingredients to the wet ingredients and
stir well, then fold in the shredded zucchini and extract and stir
again.
3. Grease a 6-cup Bundt pan. Pour the batter into the prepared pan and
cover the pan with a paper towel and then with aluminum foil.
4. Place a trivet in the bottom of the Instant Pot and pour in 2 cups of
cold water. Place the Bundt pan on the trivet.
7. Let the cake cool in the pot for 10 minutes before removing.
8. Chill the cake in the fridge or freezer before removing from the
Bundt pan, about 1 hour.
9. While the cake is cooling, make the glaze: Place the butter in a
large pan over high heat and cook for about 5 minutes until brown,
stirring occasionally.
10.
Remove from the heat. While stirring the browned butter,
vigorously, add the sweetener.
11.
Carefully add the cream cheese and maple extract to the butter
mixture. Allow the glaze to cool for a few minutes, or until it starts
to thicken.
12.
Transfer the chilled cake to a serving plate and drizzle the glaze
over the top. Sprinkle with the walnuts while the glaze is still wet.
13.
Place the cake in the fridge to chill completely for an additional 30
minutes before serving.
Per Serving
15.9g | fiber: 1.5g
Espresso Cheesecake with Raspberries

Ingredients:
1 cup blanched almond flour

½ cup plus 2 tablespoons Swerve
3 tablespoons espresso powder, divided
1 egg
½ cup full-fat heavy cream
1 cup water
6 ounces (170 g) dark chocolate (at least 80% cacao)
8 ounces (227 g) full-fat heavy whipping cream
2 cups raspberries
Directions:
1. In a small mixing bowl, combine the almond flour, 2 tablespoons of

Swerve, 1 tablespoon of espresso powder and the butter.
2. Line the bottom of a springform pan with parchment paper. Press
the almond flour dough flat on the bottom and about 1 inch on the
sides. Set aside.
3. In a food processor, mix the egg, heavy cream, cream cheese,
remaining Swerve and remaining espresso powder until smooth.
4. Pour the cream cheese mixture into the springform pan. Loosely
cover with aluminum foil.
5. Put the water in the Instant Pot and place the trivet inside.
6. Close the lid. Select Manual button and set the timer for 35 minutes
on High pressure.
8. Remove the springform pan and place it on a cooling rack for 2 to 3
hours or until it reaches room temperature. Refrigerate overnight.
9. Melt the chocolate and heavy whipping cream in the double boiler.
Cool for 15 minutes and drizzle on top of the cheesecake, allowing
the chocolate to drip down the sides.
10.
Add the raspberries on top of the cheesecake before serving.
Per Serving
10.8g | fiber: 4.1g
Chocolate Molten Cake

Ingredients:
1 large egg
4 tablespoons unsweetened raw cocoa powder
2 tablespoons blanched almond flour
2 tablespoons full-fat heavy cream
Pinch of sea salt
2 ounces (57 g) dark chocolate (at least 80% cacao), cut into chunks
½ cup water
Directions:
1. In a small mixing bowl, beat the egg and add the cocoa powder,
almond flour, Swerve, heavy cream, vanilla extract, baking powder
and sea salt.
2. Transfer half of the batter into a small oven-proof bowl, add the
dark chocolate pieces and then the rest of the batter. Loosely cover
with aluminum foil.
3. Put the water in the Instant Pot and place the trivet inside. Place the
bowl on the trivet.
4. Close the lid. Select on Manual mode and set the timer for 5
release any remaining pressure and open the lid.
6. Remove the bowl, uncover, and serve immediately.
Per Serving
1.9g | fiber: 6.1g
Creamy Pine Nut Mousse

Ingredients:
1 tablespoon butter
1¼ cups pine nuts
1¼ cups full-fat heavy cream
2 large eggs
1 cup Swerve, reserve 1 tablespoon
1 c water
1 cup full-fat heavy whipping cream
Directions:
1. Butter the bottom and the side of a pie pan and set aside.
2. In a food processor, blend the pine nuts and heavy cream. Add the
eggs, vanilla extract and Swerve and pulse a few times to
incorporate.
3. Pour the batter into the pan and loosely cover with aluminum foil.
Pour the water in the Instant Pot and place the trivet inside. Place
the pan on top of the trivet.
4. Close the lid. Select Manual mode and set the timer for 35 minutes
on High pressure.
5. In a small mixing bowl, whisk the heavy whipping cream and 1
tablespoon of Swerve until a soft peak forms.
then release any remaining pressure and open the lid.
7. Serve immediately with whipped cream on top.
Per Serving
| fiber: 0.1g
Lush Chocolate Cake

Ingredients:
For Cake:
2 cups almond flour

¹⁄ ₃ cup unsweetened cocoa powder
1½ teaspoons baking powder
1 cup granulated erythritol
Pinch of salt
4 eggs
½ cup butter, melted and cooled
6 tablespoons strong coffee, cooled
½ cup water
For Frosting:
½ cup butter, softened
¼ teaspoon vanilla extract
2½ tablespoons powdered erythritol
2 tablespoons unsweetened cocoa powder
Directions:
1. To make the cake: In a large bowl, whisk together the almond flour,
cocoa powder, baking powder, granulated erythritol, and salt.
Whisk well to remove any lumps.
2. Add the eggs and vanilla and mix with a hand mixer until
combined.
3. With the mixer still on low speed, slowly add the melted butter and
mix until well combined.
4. Add the coffee and mix on low speed until the batter is thoroughly
combined. Scrape the sides and bottom of the bowl to make sure
everything is well mixed.
5. Spray the cake pan with cooking spray. Pour the batter into the pan.
Cover tightly with aluminum foil.
6. Add the water to the pot. Place the cake pan on the trivet and
carefully lower then pan into the pot.
9. Carefully remove the cake pan from the pot and place on a wire
rack to cool. Flip the cake onto a plate once it is cool enough to
touch. Cool completely before frosting.
10.
To make the frosting: In a medium bowl, use the mixer to whip the
cream cheese, butter, and vanilla until light and fluffy, 1 to 2
minutes. With the mixer running, slowly add the powdered
erythritol and cocoa powder. Mix until everything is well combined.
11.
Once the cake is completely cooled, spread the frosting on the top
and down the sides.
Per Serving
4.2g | fiber: 4.4g
Hearty Crème Brûlée

Ingredients:
5 egg yolks
5 tablespoons powdered erythritol
1½ cups heavy cream
2 cups water
Directions:
1. In a small bowl, use a fork to break up the egg yolks. Stir in the
erythritol.
2. Pour the cream into a small saucepan over medium-low heat and let
it warm up for 3 to 4 minutes. Remove the saucepan from the heat.
3. Temper the egg yolks by slowly adding a small spoonful of the
warm cream, keep whisking. Do these three times to make sure the
egg yolks are fully tempered.
4. Slowly add the tempered eggs to the cream, whisking the whole
time. Add the vanilla and whisk again.
5. Pour the cream mixture into the ramekins. Each ramekin should
have ½ cup liquid. Cover each with aluminum foil.
6. Place the trivet inside the Instant Pot. Add the water. Carefully
place the ramekins on top of the trivet.
8. When timer beeps, use a natural release for 15 minutes, then release
any remaining pressure. Open the lid.
9. Carefully remove a ramekin from the pot. Remove the foil and
check for doneness. The custard should be mostly set with a slightly
jiggly center.
10.
Place all the ramekins in the fridge for 2 hours to chill and set.
Serve chilled.
Per Serving
| fiber: 0g
Traditional Cheesecake
Ingredients:
For Crust:
1½ cups almond flour

1 tablespoon Swerve
1 tablespoon granulated erythritol
For Filling:

½ cup granulated erythritol
2 eggs
½ teaspoon lemon extract
1½ cups water
Directions:
1. To make the crust: In a medium bowl, combine the almond flour,

butter, Swerve, erythritol, and cinnamon. Use a fork to press it all
together. When completed, the mixture should resemble wet sand.
2. Spray the springform pan with cooking spray and line the bottom
with parchment paper.
3. Press the crust evenly into the pan. Work the crust up the sides of
the pan, about halfway from the top, and make sure there are no
bare spots on the bottom.
4. Place the crust in the freezer for 20 minutes while you make the
filling.
5. To make the filling: In the bowl of a stand mixer using the whip
attachment, combine the cream cheese and erythritol on medium
speed until the cream cheese is light and fluffy, 2 to 3 minutes.
6. Add the eggs, vanilla extract, and lemon extract. Mix until well
combined.
7. Remove the crust from the freezer and pour in the filling. Cover the
pan tightly with aluminum foil and place it on the trivet.
8. Add the water to the pot and carefully lower the trivet into the pot.
10.
When timer beeps, use a quick pressure release and open the lid.
11.
Remove the trivet and cheesecake from the pot. Remove the foil
from the pan. The center of the cheesecake should still be slightly
jiggly. If the cheesecake is still very jiggly in the center, cook for an
additional 5 minutes on High pressure until the appropriate
doneness is reached.
12.
Let the cheesecake cool for 30 minutes on the counter before
placing it in the refrigerator to set. Leave the cheesecake in the
refrigerator for at least 6 hours before removing the sides of the
pan, slicing, and serving.
Per Serving
4.4g | fiber: 2.3g
Chocolate Chip Brownies

Ingredients:

¾ cup granulated erythritol
2 eggs
1 tablespoon vanilla extract
¼ cup sugar-free chocolate chips
½ cup water
Directions:
1. In a large bowl, add the almond flour, cocoa powder, erythritol, and
baking powder. Use a hand mixer on low speed to combine and
smooth out any lumps.
2. Add the eggs and vanilla and mix until well combined.
3. Add the butter and mix on low speed until well combined. Scrape
the bottom and sides of the bowl and mix again if needed. Fold in
the chocolate chips.
4. Grease a baking dish with cooking spray. Pour the batter into the
dish and smooth with a spatula. Cover tightly with aluminum foil.
5. Pour the water into the pot. Place the trivet in the pot and carefully
lower the baking dish onto the trivet.
8. Use the handles to carefully remove the trivet from the pot. Remove
the foil from the dish.
9. Let the brownies cool for 10 minutes before turning out onto a
plate.
Per Serving
| fiber: 4.0g
Traditional Kentucky Butter Cake

Ingredients:
2 cups almond flour

¾ cup granulated erythritol
1½ teaspoons baking powder
4 eggs
1 tablespoon vanilla extract
½ cup butter, melted
Cooking spray
½ cup water
Directions:
1. In a medium bowl, whisk together the almond flour, erythritol, and

baking powder. Whisk well to remove any lumps.
2. Add the eggs and vanilla and whisk until combined.
3. Add the butter and whisk until the batter is mostly smooth and well
combined.
4. Grease the pan with cooking spray and pour in the batter. Cover
tightly with aluminum foil.
5. Add the water to the pot. Place the Bundt pan on the trivet and
carefully lower it into the pot using.
7. Remove the pan from the pot. Let the cake cool in the pan before
flipping out onto a plate.
Per Serving
| fiber: 0g
Caramelized Pumpkin Cheesecake

Ingredients:
Crust:

1 tablespoon Swerve
1 tablespoon granulated erythritol
Cooking spray
Filling:

½ cup granulated erythritol
2 eggs
¼ cup pumpkin purée
¼ teaspoon pumpkin pie spice
1½ cups water
Directions:
1. To make the crust: In a medium bowl, combine the almond flour,

butter, Swerve, erythritol, and cinnamon. Use a fork to press it all
together.
2. Spray the pan with cooking spray and line the bottom with
parchment paper.
3. Press the crust evenly into the pan. Work the crust up the sides of
the pan, about halfway from the top, and make sure there are no
bare spots on the bottom.
4. Place the crust in the freezer for 20 minutes while you make the
filling.
5. To make the filling: In a large bowl using a hand mixer on medium
speed, combine the cream cheese and erythritol. Beat until the
cream cheese is light and fluffy, 2 to 3 minutes.
6. Add the eggs, pumpkin purée, Swerve, vanilla, and pumpkin pie
spice. Beat until well combined.
7. Remove the crust from the freezer and pour in the filling. Cover the
pan with aluminum foil and place it on the trivet.
8. Add the water to the pot and carefully lower the trivet into the pot.
10.
Remove the trivet and cheesecake from the pot. Remove the foil
from the pan. The center of the cheesecake should still be slightly
jiggly.
11.
Let the cheesecake cool for 30 minutes on the counter before
placing it in the refrigerator to set. Leave the cheesecake in the
refrigerator for at least 6 hours before removing the sides and
serving.
Per Serving
4.3g | fiber: 2.5g
Southern Almond Pie

Ingredients:
2 cups almond flour

1½ cups powdered erythritol
Pinch of salt
½ cup sour cream
1 egg
Cooking spray
1½ teaspoons ground cinnamon
1½ teaspoons Swerve
1 cup water
Directions:
1. In a large bowl, whisk together the almond flour, powdered

erythritol, baking powder, and salt.
2. Add the sour cream, butter, egg, and vanilla and whisk until well
combined. The batter will be very thick, almost like cookie dough.
3. Grease the baking dish with cooking spray. Line with parchment
paper, if desired.
4. Transfer the batter to the dish and level with an offset spatula.
5. In a small bowl, combine the cinnamon and Swerve. Sprinkle over
the top of the batter.
6. Cover the dish tightly with aluminum foil. Add the water to the pot.
Set the dish on the trivet and carefully lower it into the pot.
8. Remove the trivet and pie from the pot. Remove the foil from the
pan. The pie should be set but soft, and the top should be slightly
cracked.
9. Cool completely before cutting.
Per Serving
| fiber: 2.4g
Daikon and Almond Cake

Ingredients:
5 eggs, beaten
½ cup heavy cream
1 cup almond flour
1 daikon, diced
2 tablespoon erythritol
1 tablespoon butter, melted
1 cup water
Directions:
1. In the mixing bowl, mix up eggs, heavy cream, almond flour,

ground cinnamon, and erythritol.
2. When the mixture is smooth, add daikon and stir it carefully with
the help of the spatula.
3. Pour the mixture in the cake pan.
4. Then pour water and insert the trivet in the instant pot.
5. Place the cake in the instant pot.
Per Serving
fiber: 0.5g
Almond Pie with Coconut

Ingredients:
1 cup almond flour

½ cup coconut milk
1 tablespoon Truvia
¼ cup shredded coconut
1 cup water
Directions:
1. In the mixing bowl, mix up almond flour, coconut milk, vanilla

extract, butter, Truvia, and shredded coconut.
2. When the mixture is smooth, transfer it in the baking pan and
flatten.
3. Pour water and insert the trivet in the instant pot.
4. Put the baking pan with cake on the trivet.
Per Serving
fiber: 1.0g
Coconut Cupcakes
Ingredients:
4 eggs, beaten
1 cup water
Directions:
1. In the mixing bowl, mix up eggs, coconut milk, coconut flour,

vanilla extract, erythritol, and baking powder.
2. Then pour the batter in the cupcake molds.
3. Pour the water and insert the trivet in the instant pot.
4. Place the cupcakes on the trivet.
Per Serving
fiber: 2.3g
Buttery Blueberry Muffins

Ingredients:
¼ cup blueberries
¼ teaspoon baking powder
4 teaspoons butter, melted
2 eggs, beaten
1 cup coconut flour
1 cup water
Directions:
1. In the mixing bowl, mix up baking powder, apple cider vinegar,

butter, eggs, coconut flour, and erythritol.
2. When the batter is smooth, add blueberries. Stir well.
3. Put the muffin batter in the muffin molds.
4. After this, pour water and insert the trivet in the instant pot.
5. Then place the muffins on the trivet.
Per Serving
fiber: 6.2g
Simple Vanilla Flan

Ingredients:
4 egg whites
4 egg yolks
½ cup erythritol
7 ounces (198 g) heavy whipping cream
3 tablespoons water
1 tablespoon butter
1 cup water
Directions:
1. In the saucepan, heat up erythritol and butter. When the mixture is

smooth, leave it in a warm place.
2. Meanwhile, mix up water, heavy cream, egg whites, and egg yolks.
Whisk the mixture.
3. Pour the erythritol mixture in the flan ramekins and then add heavy
cream mixture over the sweet mixture.
5. Place the ramekins with flan on the trivet.
7. Cool the cooked flan for 25 minutes. Serve.
Per Serving
| fiber: 0g
Fast and Easy Custard

Ingredients:
6 eggs, beaten
1 cup heavy cream
¼ teaspoon ground nutmeg
1 cup water
Directions:
1. Whisk the eggs and erythritol until smooth.

2. Then add heavy cream, vanilla extract, ground nutmeg, and coconut
flour.
3. Whisk the mixture well again.
4. Then pour it in the custard ramekins and cover with foil.
6. Place the ramekins with custard on the trivet.
Per Serving
9.3g | fiber: 0.9g
Classic Lava Cake

Ingredients:

1 tablespoon cocoa powder
1 cup coconut cream
¹⁄ ₃ cup coconut flour
1 tablespoon almond flour
1 tablespoon butter, melted
1 cup water
Directions:
1. Whisk together baking powder, cocoa powder, coconut cream,

coconut flour, almond flour, erythritol, and butter.
2. Then pour the chocolate mixture in the baking cups.
3. Pour the water in the instant pot. Insert the trivet.
4. Place the cups with cake mixture on the trivet.
Per Serving
8.1g | fiber: 6.0g
Simple Coconut Balls

Ingredients:
2 tablespoon coconut flakes

1 egg, whisked
¾ teaspoon vanilla extract
1 cup water
Directions:
1. Combine together the whisked egg, coconut flour, coconut flakes,

and vanilla extract. Add coconut oil.
2. Add baking powder and erythritol.
3. Make the balls from the coconut flour mixture.
4. Pour the water in the instant pot.
5. Insert the trivet inside and place the ramekin on it. Add coconut
balls.
7. Chill the dessert for 5 to 10 minutes or until they are warm.
Per Serving
| fiber: 3.6g
Coconut Chocolate Cake

Ingredients:
3 tablespoons sugar-free chocolate chips

2 tablespoons grass-fed butter, softened
2 eggs
1¹⁄ ₃ cup almond flour
1 teaspoon pumpkin purée
½ cup Swerve
½ cup unsweetened coconut flakes
Directions:
1. In a large bowl, thoroughly mix together all ingredients, until a

perfectly even mixture is obtained.
2. Next, pour 1 cup filtered water into the Instant Pot and insert the
trivet.
3. Transfer the mixture from the bowl into a well-greased, Instant Pot-
friendly pan.
4. Using a sling, place the pan onto the trivet, and cover loosely with
aluminum foil.
6. Remove the pan. Allow to cool completely before serving. Add any
desired toppings on top of the finished dessert, serve, and enjoy!
Per Serving
| fiber: 2.6g
Iced Cream Chocolate Bites

Ingredients:

4 ounces (113 g) full-fat cream cheese, softened
1 cup heavy whipping cream
½ cup Swerve
Directions:
1. Pour 1 cup water into the inner pot of the Instant Pot, then insert the
trivet. In a large bowl, combine the chocolate chips, cream cheese,
coconut milk, whipping cream, Swerve, and vanilla. Mix
thoroughly and transfer into well-greased egg bites molds.
2. Place molds on top of the trivet, stacking on top of each other, if
needed. Cover loosely with aluminum foil.
4. Remove the molds. Freeze for at least 1 hour, then serve. Keep
uneaten bites stored in freezer.
Per Serving
| fiber: 0.8g
Coconut Whipping Cream

Prep time: 5 minutes | Cook time: 1 minute | Serves 5 to 6
Ingredients:
1 (14-ounce / 397-g) can full-fat coconut milk, refrigerated
Directions:
1. With a large spoon, carefully scoop out the cream portion of the
coconut milk, discarding the remaining liquid.
2. In a small bowl, mix the coconut milk with the heavy whipping
cream, vanilla, and Swerve and stir until combined.
3. Set the Instant Pot to Sauté mode and pour in the mixture. Melt
together for 1 minute, stirring thoroughly.
4. Remove cream mixture from the Instant Pot and whip with an
electric mixer, until reaching desired consistency. Refrigerate until
ready to serve.
Per Serving
| fiber: 1.9g
Cannoli Chocolate Bites

Ingredients:

1 egg
½ cup almond flour
½ cup Swerve
Directions:
1. Pour 1 cup water into the inner pot of the Instant Pot, then insert the
trivet. In a large bowl, combine the chocolate chips, coconut oil,
egg, almond flour, vanilla, Swerve, and cheese. Mix thoroughly.
Once mixed, evenly pour this mixture into 6 well-greased, Instant
Pot-friendly ramekins.
2. Place the ramekins on the trivet, and cover each loosely with
aluminum foil.
4. Remove the ramekins. Place in the refrigerator for at least 20
minutes. Let cool, serve, and enjoy!
Per Serving
6.7g | fiber: 1.4g
Chocolate Mousse
Ingredients:

1 cup full-fat cream cheese, softened
1 tablespoon raw cacao nibs
½ cup Swerve
Directions:
1. Set the Instant Pot to Sauté mode and melt the butter. Add the
chocolate chips, cream cheese, cacao nibs, vanilla, Swerve, and
cocoa powder to the Instant Pot. Stir continuously for 5 minutes.
2. Remove the inner pot from the Instant Pot, and refrigerate for at
least 20 minutes.
3. Whisk to beat the heavy whipping cream, until stiff peaks form.
4. Using a spatula, gently fold the whipped cream into the cooled
chocolate mixture. Serve.
Per Serving
| fiber: 2.9g
Almond Chocolate Squares

Ingredients:
1 cup almond flour

¼ cup unsweetened cocoa powder
2 eggs
2 tablespoons raw cacao nibs
1 cup chopped almonds
½ cup Swerve
¼ cup coconut milk
½ teaspoon salt
Directions:
1. In a large bowl, mix together the chocolate chips, cocoa powder,

coconut oil, eggs, cacao nibs, almonds, Swerve, coconut milk,
vanilla, and salt. Combine them very thoroughly.
2. Pour 1 cup water into the inner pot of the Instant Pot, and insert the
trivet. Transfer the chocolate mixture from the bowl into a well-
greased, Instant Pot–friendly dish.
3. Place the dish onto the trivet, and cover loosely with aluminum foil.
5. Remove the dish. Refrigerate for at least 20 minutes. Once
sufficiently firm, cut into 8 squares and serve.
Per Serving
5.6g
Coconut Chocolate Butter

Ingredients:

1 cup raw coconut butter
2 tablespoons raw cacao nibs
½ cup sugar-free chocolate chips
½ teaspoon salt
½ cup Swerve
Directions:
1. In a large bowl, mix together the butter, coconut butter, cacao nibs,
chocolate chips, vanilla, salt, and Swerve. Whisk or stir until the
mixture reaches a smooth consistency.
2. Pour 1 cup water into the inner pot of the Instant Pot, and insert the
trivet. Transfer the mixture from the bowl into a well-greased,
Instant Pot-friendly dish.
5. Remove the dish. Once sufficiently cooled, cut into 16 bars, serve,
and enjoy!
Per Serving
| fiber: 1.6g
Mini Chocolate Cakes

Ingredients:
1 egg
1 cup almond flour
Directions:
1. Pour 1 cup water into the inner pot, then insert the trivet. Using an
electric hand mixer, combine egg, almond flour, chocolate chips,
baking soda, and cocoa powder.
2. Transfer batter evenly into 4 well-greased ramekins. Cover with
aluminum foil. Place the ramekins on top of the trivet.
4. Remove the ramekins. Let the cakes cool, then serve, and enjoy!
Per Serving
13.6g | fiber: 6.1g
Simple Pecan Cookie Bars

Ingredients:
1 cup almond flour

½ cup Swerve
½ cup chopped pecans
Directions:
1. In a large bowl, mix together almond flour and butter. Add Swerve,
pecans, vanilla, cinnamon, nutmeg, and baking soda, and stir until
an evenly textured dough forms.
2. Add one cup filtered water into the Instant Pot, and insert the trivet.
3. Transfer the mixture from the bowl into a well-greased, Instant Pot-
friendly dish or pan.
6. Remove the dish. Once sufficiently cooled, cut into bars and serve.
Per Serving
| fiber: 1.0g
Savory Chocolate Coated Cashews

Ingredients:
2 teaspoons shredded coconut
¾ cup cashews, chopped
Directions:
1. Set the Instant Pot to Sauté mode and melt the butter.
2. Add chocolate chips, shredded coconut and cashews to the Instant
Pot, and cook for 5 minutes, or until the chocolate is melted.
3. Pour mixture into a large bowl and refrigerate until firm. Break into
pieces and serve.
Per Serving
9.3g | fiber: 2.7g
Fudge Fat Bombs

Ingredients:

1 cup sugar-free chocolate chips
2 teaspoons shredded coconut
1 cup raw coconut butter
½ cup nuts, chopped
Directions:
1. Set the Instant Pot to Sauté mode and melt the oil.
2. Add the chocolate chips, coconut, coconut butter, and nuts to the
Instant Pot. Cook for 5 minutes, or until the chocolate is melted.
3. Pour mixture into a silicone mini-muffin mold.
4. Refrigerate until firm. Serve. Store leftover fudge in the
refrigerator.
Per Serving
7.2g | fiber: 2.9g
Walnut Fudge with Coconut Flakes

Ingredients:

1 cup sugar-free chocolate chips
½ cup coconut milk
½ cup chopped walnuts
2 tablespoons unsweetened coconut flakes
Directions:
1. Set the Instant Pot to the Sauté mode and melt the oil.
2. Stir in the chocolate chips, coconut milk, walnuts, coconut flakes,
butter, and vanilla. Cook for 5 minutes, or until the chocolate is
melted.
3. Remove the inner pot from the Instant Pot and carefully pour the
fudge into a greased, deep glass dish. Smooth the surface with a
spatula so the fudge is evenly distributed in the dish.
4. Freeze until firm, about 30 minutes. Slice into squares and serve.
Per Serving
8.1g | fiber: 3.2g
Mini Almond Butter Cakes

Ingredients:
1 egg
½ cup almond flour
¼ cup almond butter
Directions:
1. Mix the egg, flour, almond butter, baking soda, and Swerve in a
large bowl. Use an electric mixer, until a smooth consistency is
obtained. Pour the mixture evenly into ramekins.
2. Pour 1 cup water into the Instant Pot, then insert the trivet.
3. Cover the ramekins with aluminum foil, and place on top of the
trivet.
5. Remove the mini cakes, and let cool. Serve.
Per Serving
| fiber: 3.2g
Chocolate-Coated Pumpkin Seeds

Ingredients:

½ cup pumpkin seeds
½ teaspoon salt (optional)
Directions:
1. Set the Instant Pot to the Sauté mode and melt the oil.
2. Add chocolate chips, pumpkin seeds, and salt to the Instant Pot, and
cook for 5 minutes, or until chocolate is melted.
3. Using a spatula, scrape mixture into a large bowl or a cookie sheet
in a single layer.
4. Refrigerate until firm. Serve. Store leftovers in the refrigerator or
freezer.
Per Serving
9.4g | fiber: 3.2g
Decadent Fudge with Avocado

Ingredients:
1 teaspoon grass-fed butter

1 teaspoon raw coconut butter
½ cup Swerve
1 cup dark sugar-free chocolate chips
1 tablespoon avocado
½ cup pecans, chopped
Directions:
1. Press the Sauté button on the Instant Pot. Add all ingredients,
stirring very frequently, cook for 5 minutes, or until fudge melts
together smoothly. Do not overcook.
2. Turn off Instant Pot and remove fudge. Cool briefly, then carefully
pour it into a greased, deep glass dish.
3. Place into freezer for 20 minutes. Cut into 12 squares, and serve.
Store leftovers in the refrigerator or freezer.
Per Serving
calories: 97 | fat: 7.8 g | protein: 1.5g | carbs: 10.9g | net carbs: 8.0g |
fiber: 2.9g
Mint Chocolate Chip Ice Cream

Ingredients:
6 egg whites
1 teaspoon mint extract
½ cup Swerve
¼ cup slivered almonds
2²⁄ ₃ cups heavy whipping cream
Directions:
1. In a large bowl, using a handheld mixer or stand mixer, beat egg

whites until stiff peaks form. Gently fold in vanilla, mint, Swerve,
almond, coconut, and whipping cream. Mix thoroughly. Cover and
freeze for 2 to 4 hours.
2. Press the Sauté button on the Instant Pot. Pour in the chocolate
chips, stirring very frequently, cook for 5 minutes, or until they melt
together smoothly. Do not overcook. Turn off heat, and remove
melted chocolate.
3. Scoop the ice cream into a bowl and drizzle the melted chocolate
over it. Store leftovers in freezer.
Per Serving
10.3g | fiber: 3.3g
Lemony Blueberry Curd

Ingredients:
4 ounces (113 g) coconut oil, softened

¾ cup Swerve
4 egg yolks, beaten
½ cup blueberries
½ teaspoon ground star anise
Directions:
1. Blend the coconut oil and Swerve in a food processor.

2. Gradually mix in the eggs; continue to blend for 1 minute longer.
3. Now, add blueberries, lemon zest, vanilla, and star anise. Divide the
mixture among four Mason jars and cover them with lids.
4. Add 1½ cups water and a trivet to the Instant Pot. Now, lower your
jars onto the trivet.
6. Place in your refrigerator until ready to serve.
Per Serving
0.5g
Yummy Chocolate Mousse

Ingredients:
1 cup coconut milk

1 cup heavy cream
4 egg yolks, beaten
¼ teaspoon grated nutmeg
Directions:
1. In a small pan, bring the milk and cream to a simmer.

2. In a mixing dish, thoroughly combine the remaining ingredients.
Add this egg mixture to the warm milk mixture. Pour the mixture
into ramekins.
3. Add 1½ cups water and the trivet to the Instant Pot. Now, lower
your ramekins onto the trivet.
5. Serve chilled.
Per Serving
| fiber: 1.2g
Luscious Tropical Dream Cake

Ingredients:
3 egg yolks, well whisked

¼ cup water
3 tablespoons unsweetened cacao powder
¾ cup whipping cream
¹⁄ ₃ cup coconut milk
1 teaspoon vanilla essence
Pinch of grated nutmeg
Pinch of salt
Directions:
1. Place the egg in a mixing bowl.

2. In a pan, heat the Swerve, water and cacao powder and whisk well
to combine.
3. Now, stir in the whipping cream and milk; cook until heated
through. Add shredded coconut, vanilla, nutmeg, and salt.
4. Now, slowly and gradually pour the chocolate mixture into the
bowl with egg yolks. Stir to combine well and pour into ramekins.
5. Add 1½ cups water and the trivet to the Instant Pot. Now, lower
your ramekins onto the trivet.
7. Place in your refrigerator until ready to serve.
Per Serving
1.7g
Chocolate and Almond Crème

Ingredients:
2 cups heavy whipping cream

½ cup water
4 eggs
1 teaspoon almond extract
¹⁄ ₃ cup ground almonds
2 tablespoons coconut oil, at room temperature
4 tablespoons cacao powder
2 tablespoons gelatin
Directions:
1. Start by adding 1½ cups of water and the trivet to your Instant Pot.
2. Blend the cream, water, eggs, Swerve, almond extract, vanilla
extract and almonds in a food processor.
3. Add the remaining ingredients and process for a minute longer.
4. Divide the mixture between four Mason jars; cover your jars with
lids. Lower the jars onto the trivet.
Per Serving
| fiber: 2.5g
Rum Vanilla Flan

Ingredients:
6 eggs
1 cup Swerve
1½ cups double cream
½ cup water
3 tablespoons dark rum
Pinch of salt
Pinch of freshly grated nutmeg
Directions:
1. Start by adding the water and the trivet to your Instant Pot.
2. In a mixing bowl, thoroughly combine eggs and Swerve. Add
double cream, water, rum, salt, nutmeg, cinnamon, and vanilla
extract.
3. Pour mixture into a baking dish. Lower the dish onto the trivet.
5. Serve well chilled.
Per Serving
| fiber: 0.2g
Blueberry Porridge
Ingredients:
6 tablespoons golden flax meal

2 cups water
¼ teaspoon freshly grated nutmeg
¼ teaspoon Himalayan salt
3 egg, whisked
½ stick butter, softened
4 tablespoons double cream
4 tablespoons monk fruit powder
1 cup blueberries
Directions:

Per Serving
calories: 323 | fat: 15.1g | protein: 9.1g | carbs:7.5g | net carbs: 5.0g |
fiber: 2.5g
Rosewater Dessert Porridge

Ingredients:
½ cup coconut shreds

1 tablespoon sunflower seeds
2 tablespoons flax seeds
1 teaspoon stevia powdered extract
1 teaspoon rosewater
½ cup water
1 cup coconut milk
Directions:

3. Ladle into two serving bowls and serve warm.
Per Serving
8.7g | fiber: 3.4g
Blueberry Cobbler
Ingredients:
1 cup almond flour

3 tablespoons sunflower seed flour
½ cup Swerve
½ teaspoon baking soda
¼ cup water
¼ cup coconut oil, softened
2 tablespoons dark rum
½ teaspoon vanilla
½ cup blueberries
Directions:
1. Start by adding 1½ cups water and a metal trivet to your Instant

Pot.
2. Mix all ingredients, except for the blueberries, until everything is
well incorporated. Spoon the mixture into a lightly greased baking
pan.
3. Fold in blueberries and gently stir to combine. Lower the baking
dish onto the trivet.
5. Allow the cobbler to cool slightly before serving.
Per Serving
fiber: 1.3g
Streusel Pumpkin Cake

Ingredients:
Streusel Topping:
¼ cup Swerve
¼ cup almond flour
2 tablespoons coconut oil or unsalted butter, softened
Cake:

2 cups almond flour
1 cup pumpkin purée
¾ cup Swerve
2 teaspoons pumpkin pie spice
Glaze:
½ cup Swerve
3 tablespoons unsweetened almond milk
Directions:
1. Set a trivet in the Instant Pot and pour in 1 cup water. Line a baking
pan with parchment paper.
2. In a small bowl, whisk together all the ingredients for the streusel
topping with a fork.
3. In a medium-sized bowl, stir together all the ingredients for the
cake until thoroughly combined.
4. Scoop half of the batter into the prepared baking pan and sprinkle
half of the streusel topping on top. Repeat with the remaining batter
and topping.
5. Place the baking pan on the trivet in the Instant Pot.
6. Lock the lid, select the Manual mode and set the cooking time for
7. Meanwhile, whisk together the Swerve and almond milk in a small
bowl until it reaches a runny consistency.
8. When the timer goes off, do a natural pressure release for 10
9. Remove the baking pan from the pot. Let cool in the pan for 10
minutes. Transfer the cake onto a plate and peel off the parchment
paper.
10.
Transfer the cake onto a serving platter. Spoon the glaze over the
top of the cake. Serve immediately.
Per Serving
calories: 238 | fat: 20g | protein: 9.1g | carbs: 9.0g | net carbs: 4.9g |
fiber: 4.1g
Pecan and Walnut Granola

Ingredients:
2 cups chopped raw pecans

1¾ cups vanilla-flavored egg white protein powder
1¼ cups unsalted butter, softened
1 cup sunflower seeds
½ cup chopped raw walnuts
½ cup slivered almonds
½ cup sesame seeds
½ cup Swerve
Directions:
2. Lock the lid, select the Manual mode and set the cooking time for 2
minutes on High Pressure. When the timer goes off, do a natural
pressure. Open the lid.
3. Stir well and pour the granola onto a sheet of parchment paper to
cool. It will become crispy when completely cool.
4. Serve the granola in bowls.
Per Serving
3.8g | fiber: 5.1g
Blueberry Almond Cereal

Ingredients:
¹⁄ ₃ cup crushed roasted almonds

¼ cup almond flour
¼ cup unsalted butter, softened
¼ cup vanilla-flavored egg white protein powder
1 teaspoon blueberry extract
Directions:
2. Lock the lid, select the Manual mode and set the cooking time for 2
minutes on High Pressure. When the timer goes off, do a natural
3. Stir well and pour the mixture onto a sheet lined with parchment
paper to cool. It will be crispy when completely cool.
4. Serve the cereal in bowls.
Per Serving
2.8g | fiber: 4.1g
Bacon and Mushroom Quiche Lorraine

Ingredients:
4 strips bacon, chopped

2 cups sliced button mushrooms
½ cup diced onions
8 large eggs
1½ cups shredded Swiss cheese
¼ cup sliced green onions
Directions:
1. Press the Sauté button on the Instant Pot and add the bacon. Sauté
for 4 minutes, or until crisp. Transfer the bacon to a plate lined with
paper towel to drain, leaving the drippings in the pot.
2. Add the mushrooms and diced onions to the pot and sauté for 3
minutes, or until the onions are tender. Remove the mixture from
the pot to a large bowl. Wipe the Instant Pot clean.
3. Set a trivet in the Instant Pot and pour in 1 cup water.
4. In a medium bowl, stir together the eggs, cheese, almond milk,
green onions, salt and pepper. Pour the egg mixture into the bowl
with the mushrooms and onions. Stir to combine. Fold in the
coconut flour. Pour the mixture into a greased round casserole dish.
Spread the cooked bacon on top.
5. Place the casserole dish onto the trivet in the Instant Pot.
6. Lock the lid, select the Manual mode and set the cooking time for
30 minutes on High Pressure. When the timer goes off, do a natural
7. Remove the casserole dish from the Instant Pot.
8. Let cool for 15 to 30 minutes before cutting into 4 pieces. Serve
immediately.
Per Serving
4.8g | fiber: 2.1g
Creamy Baked Eggs and Ham

Ingredients:

4 slices ham, diced
½ cup shredded Cheddar cheese
½ cup heavy cream
Pinch ground black pepper
Directions:
1. Grease two ramekins.

2. In a large bowl, whisk together all the ingredients. Divide the egg
mixture equally between the ramekins.
3. Set a trivet in the Instant Pot and pour in 1 cup water. Place the
5. Remove the ramekins from the Instant Pot.
Per Serving
2.7g | fiber: 0.2g
Pumpkin Pudding
Ingredients:
2 large eggs
1 cup pumpkin purée
½ cup Swerve
¼ cup heavy cream
1 teaspoon pumpkin pie spice
Directions:
1. Place all the ingredients in a blender and pulse until smooth. Divide
the purée among four ramekins.
2. Set a trivet in the Instant Pot and pour in 1 cup water. Use a foil
sling to lower the ramekins onto the trivet.
4. Lift the ramekins out of the Instant Pot using the foil sling.
5. Serve warm or chilled.
Per Serving
| fiber: 1.1g
Bacon and Spinach Eggs

Ingredients:
2 tablespoons unsalted butter, divided

½ cup diced bacon
¹⁄ ₃ cup finely diced shallots
¹⁄ ₃ cup chopped spinach, leaves only
Pinch of sea salt
Pinch of black pepper
½ cup water
8 large eggs
1 tablespoon chopped fresh chives, for garnish
Directions:
1. Set the Instant Pot on the Sauté mode and melt 1 tablespoon of the
butter. Add the bacon to the pot and sauté for about 4 minutes, or
until crispy. Using a slotted spoon, transfer the bacon bits to a bowl
and set aside.
2. Add the remaining 1 tablespoon of the butter and shallots to the pot
and sauté for about 2 minutes, or until tender. Add the spinach
leaves and sauté for 1 minute, or until wilted. Season with sea salt
and black pepper and stir. Transfer the spinach to a separate bowl
and set aside.
3. Drain the oil from the pot into a bowl. Pour in the water and put the
trivet inside.
4. With a paper towel, coat four ramekins with the bacon grease. In
each ramekin, place 1 tablespoon of the heavy whipping cream,
reserved bacon bits and sautéed spinach. Crack two eggs without
breaking the yolks in each ramekin. Cover the ramekins with
aluminum foil. Place two ramekins on the trivet and stack the other
two on top.
minutes at Low Pressure. When the timer goes off, use a natural
6. Carefully take out the ramekins and serve garnished with the
chives.
Per Serving
3.9g | fiber: 0.1g
Cheesy Bacon Egg Cups

Ingredients:
6 large eggs
2 strips cooked bacon, sliced in ¼-inch wide pieces
½ cup Cheddar cheese, divided
¼ teaspoon black pepper
1 cup water
1 tablespoon chopped fresh flat leaf parsley
Directions:
1. In a small bowl, beat the eggs. Stir in the cooked bacon, ¼ cup of
the cheese, sea salt and pepper. Divide the egg mixture equally
among four ramekins and loosely cover with aluminum foil.
2. Pour the water and place the trivet in the Instant Pot. Place two
ramekins on the trivet and stack the other two on the top.
4. Top each ramekin with the remaining ¼ cup of the cheese. Lock the
lid and melt the cheese for 2 minutes. Garnish with the chopped
parsley and serve immediately.
Per Serving
0.9g | fiber: 0.1g
Slow-Cooked Granola with Nuts
Ingredients:
1 cup raw almonds

1 cup pumpkin seeds
1 cup raw walnuts
1 cup raw cashews
¼ cup unsweetened coconut chips
1 teaspoon sea salt
1 teaspoon cinnamon
Directions:
1. In a large bowl, stir together the almonds, pumpkin seeds, walnuts,

cashews and coconut oil. Make sure all the nuts are coated with the
coconut oil. Place the nut mixture in the Instant Pot and cover the
pot with a paper towel.
2. Lock the lid. Select the Slow Cook mode and set the cooking time
for 1 hour on More. When the timer goes off, stir the nuts. Set the
timer for another hour.
3. Again, when the timer goes off, stir the nut mixture and add the
coconut chips. Set the timer for another 30 minutes. The cashews
should become a nice golden color.
4. When the timer goes off, transfer the nut mixture to a baking pan to
cool and sprinkle with the sea salt and cinnamon.
5. Serve.
Per Serving
6.7g | fiber: 4.1g
Creamy Cauliflower Nutty Porridg e

Ingredients:
2½ cups water, divided

½ cup raw cashews
½ cup almond slivers
¼ cup raw pumpkin seeds
¼ head cauliflower, chopped
Sea salt, to taste
Topping:
¼ cup hemp seeds

¼ cup chia seeds
1 tablespoon cinnamon
Directions:
1. In a small bowl, add 2 cups of the water, the cashews, almonds and
pumpkin seeds. Soak for 30 minutes. Drain the water and set aside.
Reserve a few nuts and pumpkin seeds in a separate bowl to be
used as garnish.
2. Pour the remaining ½ cup of the water into the Instant Pot and add
the soaked nuts mixture, cauliflower and sea salt.
4. Transfer the cauliflower and nuts mixture to a food processor, add
the heavy cream and pulse until smooth.
5. Season with a pinch of sea salt. Garnish with the reserved nuts,
pumpkin seeds, hemp seeds and chia seeds and sprinkle with the
cinnamon. Serve immediately.
Per Serving
7.6g | fiber: 8.2g
Simple Hard-Boiled Eggs

Ingredients:
½ cup water
6 eggs
Directions:
1. Place the trivet in the Instant Pot and pour in the water.
2. Crack each egg into a silicone cup. Carefully place the cups on top
of the trivet.
4. Carefully remove the cups from the pot. Use a spoon to pop the
eggs out of the cups. Serve immediately.
Per Serving
| fiber: 0.1g
Herbed Buttery Breakfast Steak

Ingredients:
½ cup water
1 pound (454 g) boneless beef sirloin steak
½ teaspoon salt
¼ teaspoon dried rosemary
Pinch of dried thyme
Directions:
2. Rub the steak all over with salt and black pepper. Place the steak on
the trivet.
3. In a small bowl, stir together the remaining ingredients. Spread half
of the butter mixture over the steak.
time for 1 minute on Low Pressure. When the timer goes off,
5. Remove the steak from the pot. Top with the remaining half of the
butter mixture. Serve hot.
Per Serving
0.4g | fiber: 0.2g
Gruyère Asparagus Frittata

Ingredients:
6 eggs
½ teaspoon salt
1 tablespoon butter
2½ ounces (71 g) asparagus, chopped
1¼ cup shredded Gruyère cheese, divided
Cooking spray
3 ounces (85 g) halved cherry tomatoes
½ cup water
Directions:
1. In a large bowl, stir together the eggs, cream, salt, and pepper.
2. Set the Instant Pot on the Sauté mode and melt the butter. Add the
asparagus and garlic to the pot and sauté for 2 minutes, or until the
garlic is fragrant. The asparagus should still be crisp.
3. Transfer the asparagus and garlic to the bowl with the egg mixture.
Stir in 1 cup of the cheese. Clean the pot.
4. Spritz a baking pan with cooking spray. Spread the tomatoes in a
single layer in the pan. Pour the egg mixture on top of the tomatoes
and sprinkle with the remaining ¼ cup of the cheese. Cover the pan
tightly with aluminum foil.
5. Pour the water in the Instant Pot and insert the trivet. Place the pan
on the trivet.
7. Remove the pan from the pot and remove the foil. Blot off any
excess moisture with a paper towel. Let the frittata cool for 5 to 10
minutes before transferring onto a plate.
Per Serving
1.6g | fiber: 0.6g

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Contents

Simple Pork Vindaloo

1 tablespoon olive oil

1 tablespoon coconut oil

1. Melt the coconut oil in the Instant Pot on Sauté mode.

Smoked Sausages with Cabbage

6 ounces (170 g) smoked sausages, chopped

Smoked Sausages with Kale

Smoky Barbecue Pork Baby Ribs

1 (2-pound / 907-g) rack pork baby back ribs, white membrane

1. Season the ribs with the barbecue rub.

Spinach and Almond Pork Rolls

1. Put the spinach in a food processor. Pulse until smooth.

Super Easy Sweet Ham

Super Meatballs alla Parmigiana

2 pounds (907 g) lean ground pork

1. In a mixing bowl, combine the ground pork, pork rinds, egg,

Super Pork Shrimp Cabbage Shumai

8 large outer cabbage leaves

10 ounces (283 g) ground pork

2 tablespoons coconut vinegar

1. Bring a large pot of water to a boil. Prepare a large bowl of ice

Per Serving (1 shumai)

Thai Pork and Green Salad

1 pound (454 g) pork loin roast

1 pound (454 g) ground pork

1. In a mixing bowl, combine ground pork, egg white, dill, green

1. In a blender, combine all the ingredients, except for the ½ cup of

Per Serving (3 bites)

Parmesan Baked Eggs

1 tablespoon butter, cut into small pieces

Cheddar Broccoli Egg Bites

Classic Cinnamon Roll Coffee Cake

2 cups almond flour

2 ounces (56 g) cream cheese, softened

1. In the bowl of a stand mixer, combine the almond flour, granulated

Cheddar Chicken Casserole

1 cup ground chicken

Easy Eggs Benedict

Lettuce Wrapped Chicken Sandwich

Keto Cabbage Hash Browns

1 cup shredded white cabbage

1. In a bowl, stir together the eggs, coconut flour, heavy cream,

Pork and Quill Egg Cups

Bell Peppers Stuffed with Eggs

Bacon Wrapped Avocado Bomb

1 avocado, peeled, pitted and halved

Easy Stuffed Hard-Boiled Eggs

Cheesy Turkey Rolls

½ teaspoon olive oil

Breakfast Beef Taco Skillet

1 teaspoon coconut oil

Chicken and Cauliflower Bake

1. In a bowl, stir together the beaten eggs, shredded cauliflower,

Kale and Bacon Frittatas

Flavor-Packed Breakfast Pizza

2 tablespoons avocado oil

Pumpkin Cake with Walnuts

¼ cup heavy whipping cream

Simple Pancake Bites