Top 80 Keto Pressure Cooker Recipes by Ellen Branson - HTML preview

Shredded Chuck Roast

Yield: 10 servings

Preparation Time: 10 minutes Cooking Time: 1 hour 25 minutes Ingredients:

Directions:

1. In the pot of the Instant Pot, add all of the ingredients and stir to combine.
2. Secure the lid and place the pressure valve to the “Seal” position.
3. Select “Manual” and cook under “High Pressure” for about 1 hour.
4. Select “Cancel” and carefully do a “Natural” release.
5. Remove the lid and transfer the roast onto a plate.
6. With two forks, shred the meat and return it into the Instant Pot alongside the butter.
7. Now select “Sauté” and cook for about 20-25 minutes or until the desired doneness of sauce.
8. Select “Cancel” and serve hot.

Nutrition Information per Serving:

Calories: 531

Fat: 40.3 grams

Carbohydrates: 3.6 grams

Protein: 36.1 grams

Braised Chuck Roast

Yield: 6 servings

Preparation Time: 15 minutes

Cooking Time: 50 minutes Ingredients:

For Roast:

Directions:

1. For the roast: in a small bowl, add all of the ingredients, except the roast and butter and mix well.
2. Rub the chuck roast with the spice mixture generously.
3. For the sauce: in a food processor, add all of the ingredients and pulse until smooth.
4. Place the butter in the Instant Pot and select “Sauté.” Then add the beef and cook for about 10 minutes or until browned completely.
5. Select “Cancel” and top the roast with sauce evenly.
6. Secure the lid and place the pressure valve to the “Seal” position.
7. Select “Manual” and cook under “High Pressure” for about 3540 minutes.
8. Select “Cancel” and carefully do a “Natural” release.
9. Remove the lid and transfer the roast onto a platter.
10. Top with the sauce and serve.

Nutrition Information per Serving:

Calories: 624

Fat: 48.6 grams

Carbohydrates: 3.8 grams

Protein: 41.2 grams

Beef Short Ribs

Yield: 8 servings

Preparation Time: 15 minutes Cooking Time: 1 hour 3 minutes Ingredients:

Directions:

1. In a large bowl, mix together the almond flour, salt, and black pepper.
2. Add the beef ribs and coat with the flour mixture generously. Shake off the excess mixture.
3. Place one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the ribs and cook for about 6-8 minutes or until browned completely.
4. Transfer the beef ribs into a bowl.
5. Add the remaining butter and onion and cook for about 2-3 minutes.
6. Add the garlic and rosemary and cook for about 1 minute.
7. Stir in the broth and water and cook for about 1 minute.
8. Select “Cancel” and stir in the beef ribs.
9. Secure the lid and place the pressure valve to the “Seal” position.
10. Select “Manual” and cook under “High Pressure” for about 50 minutes.
11. Select “Cancel” and carefully do a “Quick” release.
12. Remove the lid and transfer ribs onto a serving platter.
13. Top with the cooking liquid and serve.

Nutrition Information per Serving:

Calories: 466

Fat: 24.5 grams

Carbohydrates: 2.9 grams

Protein: 55.2 grams

Beef Curry

Yield: 8 servings

Preparation Time: 15 minutes

Cooking Time: 38 minutes Ingredients:

Directions:

1. Place the coconut oil in the Instant Pot and select “Sauté.” Then add the beef in batches with the salt and black pepper and cook for about 4-5 minutes or until browned completely, stirring frequently.
2. Transfer the beef into a bowl.
3. In the pot, add the onion, ginger, garlic, and jalapeño pepper and cook for about 4-5 minutes.
4. Select “Cancel” and stir in the beef, spices, and broth.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 15 minutes.
7. Select “Cancel” and carefully do a “Quick” release.
8. Remove the lid and stir in the carrots.
9. Select “Manual” and cook under “High Pressure” for about 5 minutes.
10. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
11. Remove the lid and stir in the coconut milk.
12. Select “Sauté” and cook for about 2-3 minutes.
13. Select “Cancel” and serve immediately with the garnishing of parsley.

Nutrition Information per Serving:

Calories: 427

Fat: 27.1 grams

Carbohydrates: 8.8 grams

Protein: 37.8 grams

Beef with Mushroom Sauce

Yield: 12 servings

Preparation Time: 20 minutes Cooking Time: 1 hour 7 minutes Ingredients:

Directions:

1. In a bowl, add the beef, herbs, onion powder, salt, and white pepper and toss to coat well.
2. Place the butter in the Instant Pot and select “Sauté.” Then add the beef in batches and cook for about 4-5 minutes or until browned.
3. Transfer the beef into a bowl.
4. Now add the onion and sauté for about 3-4 minutes.
5. Add the mushrooms and sauté for about 4-5 minutes.
6. Add garlic and sauté for about 1 minute.
7. Select “Cancel” and stir in the cooked beef and broth.
8. Secure the lid and place the pressure valve to the “Seal” position.
9. Select “Manual” and cook under “High Pressure” for about 20 minutes.
10. Select “Cancel” and carefully do a “Natural” release.
11. Remove the lid and transfer about ½ cup of cooking liquid into a bowl.
12. Add the sour cream and stir until cream becomes warm enough.
13. Add the cream and required amount of salt and black pepper in the pot and stir to combine.
14. Serve hot.

Nutrition Information per Serving:

Calories: 366

Fat: 22.2 grams

Carbohydrates: 3.7 grams

Protein: 38 grams

Beef with Broccoli

Yield: 5 servings

Preparation Time: 15 minutes

Cooking Time: 32 minutes Ingredients:

Directions:

1. Place the butter in the Instant Pot and select “Sauté.” Then add the beef, salt, and black pepper and cook for about 5 minutes.
2. Transfer the beef into a bowl.
3. Now add the onion and cook for about 4-5 minutes.
4. Add the garlic and red pepper flakes and cook for about 1 minute.
5. Add the broth, soy sauce, and Erythritol and stir well.
6. Select “Cancel” and stir in the beef.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 12 minutes.
9. Select “Cancel” and carefully do a “Quick” release.
10. Meanwhile, in a small bowl, dissolve the arrowroot starch in cold water.
11. Remove the lid and select “Sauté.”
12. Add the arrowroot mixture in the Instant Pot, stirring continuously.
13. Cook for about 4-5 minutes or until desired thickness is reached.
14. Meanwhile, in a large microwave-safe bowl, add the broccoli and two tablespoons of water and microwave on High for about 3-4 minutes.
15. Add the broccoli into the Instant Pot and stir well.
16. Page 1Page 2Page 3Page 4Page 5Page 6Page 7Page 8Page 9Page 10Page 11Page 12Page 13Page 14Page 15Page 16Page 17Page 18Page 19Page 20Page 21Page 22Page 23Page 24Page 25Page 26Page 27Page 28Page 29Page 30Page 31Page 32Page 33Page 34Page 35Page 36Page 37Page 38Page 39Page 40Page 41Page 42Page 43Page 44Page 45Page 46Page 47Page 48Page 49Page 50
    PREV   NEXT