Top 80 Keto Pressure Cooker Recipes by Ellen Branson - HTML preview
PLEASE NOTE: This is an HTML preview only and some elements such as links or page numbers may be incorrect.
Download the book in PDF, ePub, Kindle for a complete version.
Download the book in PDF, ePub, Kindle for a complete version.
Bacon & Veggie Soup
Yield: 6 servings
Preparation Time: 15 minutes
Cooking Time: 23 minutes Ingredients:
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 head cauliflower, chopped roughly
- 1 red bell pepper, seeded and chopped
- Salt and freshly ground black pepper, to taste
- 4 cups homemade chicken broth 2 cups shredded cheddar cheese
- 1 cup half-and-half
- 6 cooked turkey bacon slices, chopped
- 4 dashes hot pepper sauce
Directions:
- Place the butter in the Instant Pot and select “Sauté.” Then add the onion and garlic and cook for about 3 minutes.
- Select “Cancel” and stir in the cauliflower, bell pepper, salt, black pepper, and broth.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Soup” and just use the default time of 15 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and stir in the remaining ingredients.
- Select “Sauté” and cook for about 5 minutes.
- Serve immediately.
Nutrition Information per Serving:
Calories: 427
Fat: 32.2 grams
Carbohydrates: 8.5 grams
Protein: 25.8 grams
Cheeseburger Soup
Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 20 minutes Ingredients:
- 1 tablespoon butter
- 2 pounds grass-fed ground beef
- 4 garlic cloves, minced
- 2 tablespoons red chili powder
- 2 teaspoons ground cumin
- 20 ounces canned diced tomatoes with green chiles
- 4 cups water
- Salt and freshly ground black pepper, to taste
- 8 ounce cream cheese, softened
- ½ cup heavy cream
Directions:
- Place the butter in the Instant Pot and select “Sauté.” Then add the beef and cook for about 10 minutes or until browned completely.
- Select “Cancel” and stir in the remaining ingredients except cream cheese and cream and stir to combine.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select the “Soup” setting and just use the default time of 10 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and stir in the cream cheese and cream until smooth.
- Serve hot.
Nutrition Information per Serving:
Calories: 389
Fat: 27 grams
Carbohydrates: 5.5 grams
Protein: 28.1 grams
Chicken Soup
Yield: 5 servings
Preparation Time: 15 minutes
Cooking Time: 12 minutes Ingredients:
- 2 tablespoons olive oil
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 small yellow onion, chopped
- ¼ teaspoon crushed dried oregano
- ¼ teaspoon crushed dried thyme
- Salt and freshly ground black pepper, to taste
- 4 cups homemade chicken broth
- 1 cup water
- 1 pound grass-fed cooked chicken, chopped
- 2 cups trimmed and chopped finely fresh kale
Directions:
- Place the oil in the Instant Pot and select “Sauté.” Then add the celery, carrot, and onion and cook for about 5 minutes.
- Add herbs and black pepper and cook for about 1 minute.
- Select “Cancel” and stir in the broth and water.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Soup” and just use the default time of 4 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and stir in the chicken and kale.
- Select “Sauté” and cook for about 1-2 minutes more.
- Select “Cancel” and serve immediately.
Nutrition Information per Serving:
Calories: 246
Fat: 9.5 grams
Carbohydrates: 7.5 grams
Protein: 31.4 grams
Creamy Chicken Soup
Yield: 6 servings
Preparation Time: 20 minutes
Cooking Time: 40 minutes Ingredients:
- 6 (4 ounce) grass-fed boneless chicken thighs, cubed
- 6 ounces fresh mushrooms, chopped
- ½ cup chopped yellow onion
- ¼ cup chopped celery
- ¼ cup peeled and chopped carrot
- 4 tablespoons butter
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3 cups homemade chicken broth
- 2 cups chopped fresh spinach
- 1 cup heavy cream
Directions:
- In the pot of the Instant Pot, place in all of the ingredients except spinach and cream and stir to combine.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Soup” and just use the default time of 30 minutes.
- Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
- Remove the lid and select “Sauté.”
- Stir in spinach and cream and cook for about 10 minutes.
- Select “Cancel” and serve hot.
Nutrition Information per Serving:
Calories: 412
Fat: 33 grams
Carbohydrates: 3.9 grams
Protein: 24 grams