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

Directions:

1. Place the oil in the Instant Pot and select “Sauté.” Then add the curry leaves and cook for about 30 seconds.
2. Add the onion, ginger, and garlic and cook for about 4-5 minutes.
3. Add the spices and cook for about 1 ½ minutes.
4. Stir in the coconut milk.
5. Select “Cancel” and stir in the fish, tomatoes, and Serrano pepper.
6. Secure the lid and place the pressure valve to the “Seal” position.
7. Select “Manual” and cook under “Manual” and “Low Pressure” for about 5 minutes.
8. Select “Cancel” and carefully do a “Natural” release.
9. Remove the lid and stir in the lemon juice.
10. Serve hot.

Nutrition Information per Serving:

Calories: 449

Fat: 32.8 grams

Carbohydrates: 10 grams

Protein: 30.7 grams

Shrimp Curry

Yield: 4 servings

Preparation Time: 20 minutes

Cooking Time: 13 minutes Ingredients:

½ teaspoon ground turmeric

Salt, to taste

1 pound shrimp, peeled and deveined

3 ½ ounces unsweetened coconut milk

Directions:

1. Place the oil in the Instant Pot and select “Sauté.” Then add the mustard seeds and cook for about 30 seconds.
2. Add the onion, garlic, ginger, and Serrano pepper and cook for about 4-5 minutes.
3. Add the tomato and spices and cook for about 2-3 minutes.
4. Select “Cancel” and stir in the shrimp and coconut milk.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “Manual” and “Low Pressure” for about 3 minutes.
7. Select “Cancel” and carefully do a “Quick” release.
8. Remove the lid and stir in the lemon juice and cilantro.
9. Serve hot.

Nutrition Information per Serving:

Calories: 263

Fat: 12.4 grams

Carbohydrates: 11 grams

Protein: 28.1 grams

Creamy Shrimp

Yield: 6 servings

Preparation Time: 20 minutes

Cooking Time: 20 minutes Ingredients:

For Marinade:

1 small yellow onion, minced

Salt, to taste

Directions:

1. For the marinade: in a large bowl, add all of the ingredients except the shrimp and mix until well combined.
2. Add the shrimp and coat with marinade generously.
3. Refrigerate, covered, for about 1 hour.
4. For the sauce: place two tablespoons of butter in the Instant Pot and select “Sauté.” Then add the onion and a pinch of salt and cook for about 4-5 minutes.
5. Stir in the ginger, garlic, red pepper flakes, and ¼ teaspoon of salt and cook for about 1-2 minutes.
6. Select “Cancel” and stir in the tomatoes and cream.
7. Secure the lid and place the pressure valve to the “Seal” position.
8. Select “Manual” and cook under “High Pressure” for about 8 minutes.
9. Select “Cancel” and carefully do a “Natural” release.
10. Remove the lid and select “Sauté.”
11. Cook for about 3-5 minutes, stirring occasionally.
12. Stir in the shrimp with the liquid in the bowl and remaining butter and cook for about 3-4 minutes.
13. Select “Cancel” and serve hot.

Nutrition Information per Serving:

Calories: 362

Fat: 19 grams

Carbohydrates: 11 grams

Protein: 37 grams

Creamy Lobster

Yield: 2 servings

Preparation Time: 20 minutes

Cooking Time: 3 minutes Ingredients:

Directions:

1. Arrange a steamer trivet in the bottom of the Instant Pot and pour in the water and 1-2 pinches of old bay seasoning.
2. Arrange the lobster tails on top of the trivet, shell side down.
3. Drizzle the lobster tails with one tablespoon of lemon juice.