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

Directions:

1. Season the hens with salt and black pepper generously.
2. Place the oil in the Instant Pot and select “Sauté.” Then add the hens, one at a time, and cook for about 2 minutes per side.
3. Select “Cancel” and arrange both hens in the Instant Pot. Top with the remaining ingredients.
4. Secure the lid and place the pressure valve to the “Seal” position.
5. Select “Manual” and cook under “Medium-High Pressure” for about 15 minutes.
6. Select “Cancel” and carefully do a “Natural” release.
7. Remove the lid and transfer the hens onto a platter for about 5 minutes before serving.

Nutrition Information per Serving:

Calories: 249

Fat: 11.7 grams

Carbohydrates: 5.2 grams

Protein: 29.7 grams

Roasted Chicken

Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 31 minutes Ingredients:

Directions:

1. Season the chicken with cayenne pepper, salt, and black pepper generously.
2. Place the butter in the Instant Pot and select “Sauté.” Then add the chicken and cook for about 5-6 minute or until browned.
3. Select “Cancel” and transfer the chicken onto a plate.
4. Arrange a trivet in the bottom of the Instant Pot and pour in the chicken broth into the Instant Pot.
5. Arrange the chicken on top of the trivet, breast side up.
6. Secure the lid and place the pressure valve to the “Seal” position.
7. Select “Manual” and cook under “High Pressure” for about 25 minutes.
8. Select “Cancel” and carefully do a “Natural” release.
9. Remove the lid and place chicken onto a cutting board for about 10 minutes before carving.
10. With a sharp knife, cut the chicken into desires-sized pieces and serve.

Nutrition Information per Serving:

Calories: 523

Fat: 18 grams

Carbohydrates: 1.1 grams

Protein: 84.1 grams

Stuffed Chicken Breast

Yield: 4 servings

Preparation Time: 20 minutes

Cooking Time: 25 minutes Ingredients:

Directions:

1. Butterfly each chicken breast horizontally then carefully open each one in half.
2. With a meat mallet, pound each breast into ¼-inch thickness.
3. Season each chicken breast with salt and pepper evenly.
4. Arrange chicken breasts onto a smooth surface, cut side up.
5. Place two prosciutto slices in each chicken breast, followed by two provolone cheese slices and eight basil leaves.
6. Roll each chicken breast lengthwise and with kitchen twine and tie together.
7. Place the oil and one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the chicken rolls and sear for about 2 minutes per side.
8. Select “Cancel” and transfer chicken rolls onto a plate.
9. In the bottom of the Instant Pot, arrange a steamer trivet and pour in one cup of broth.
10. Place the chicken rolls on top of the trivet.
11. Secure the lid and place the pressure valve to the “Seal” position.
12. Select “Poultry” and just use the default time of 8 minutes.
13. Select “Cancel” and carefully do a “Natural” release for about 5 minutes and then do a “Quick” release.
14. Remove the lid and transfer the chicken onto a plate for about 510 minutes.
15. Remove the trivet from the Instant Pot and drain the broth. With paper towels, pat dry the pot.
16. Place one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the onion and cook for about 4-5 minutes, flipping once halfway through.
17. Add the remaining broth, vinegar, salt, and black pepper and simmer for about 3-5 minutes or until desired thickness of sauce.
18. Add remaining butter and parsley and stir to combine.
19. Meanwhile, cut each chicken roll into ½-inch slices.
20. Select “Cancel” and pour in the sauce over chicken slices.
21. Serve immediately.

Nutrition Information per Serving:

Calories: 294

Fat: 23 grams

Carbohydrates: 1.7 grams

Protein: 20 grams

BBQ Chicken Thighs

Yield: 8 servings

Preparation Time: 15 minutes

Cooking Time: 18 minutes Ingredients:

Directions:

1. In a bowl, mix together the BBQ sauce, water, and lemon juice. Set aside.
2. Place the butter in the Instant Pot and select “Sauté.” Then add the chicken thighs and cook for about 2 minutes per side.
3. Stir in the paprika, salt, and black pepper and cook for about 1 minute.
4. Select “Cancel” and stir in the BBQ sauce mixture.
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 “Natural” release.
8. Remove the lid and serve hot.

Nutrition Information per Serving:

Calories: 272

Fat: 12 grams

Carbohydrates: 7.2 grams

Protein: 33 grams

Chicken Legs

Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 20 minutes Ingredients:

Directions:

1. Arrange a trivet in the bottom of the Instant Pot. Add the broth into the Instant Pot.
2. Season the chicken leg quarters with garlic powder, salt, and black pepper.
3. Place the chicken leg quarters on top of the trivet in a single layer.
4. Secure the lid and place the pressure valve to the “Seal” position.
5. Select “Manual” and cook under “High Pressure” for about 20 minutes.
6. Meanwhile, preheat the oven to broil.
7. Select “Cancel” and carefully do a “Quick” release.
8. Remove the lid and with tongs transfer the chicken leg quarters onto a parchment paper lined baking sheet.
9. Coat the chicken leg quarters with the melted butter evenly and broil for about 5 minutes per side.
10. Serve hot.

Nutrition Information per Serving:

Calories: 457

Fat: 34 grams

Carbohydrates: 0.8 grams

Protein: 39.8 grams

Butter Chicken

Yield: 8 servings

Preparation Time: 15 minutes

Cooking Time: 15 minutes Ingredients:

Directions:

1. In a food processor, add the canned tomatoes, garlic, and jalapeño peppers and pulse until smooth. Set aside.
2. Place the butter in the Instant Pot and select “Sauté.” Then add the chicken pieces and cook for about 5 minutes or until browned. Transfer the chicken into a bowl.
3. In the pot, add the spices and cook for about 1 minute.
4. Select “Cancel” and stir in the cooked chicken, yogurt, cream, tomato mixture, and salt.
5. Secure the lid and place the pressure valve to the “Seal” position.
6. Select “Manual” and cook under “High Pressure” for about 5 minutes.
7. Select “Cancel” and carefully do a “Natural” release.
8. Meanwhile, in a small bowl, dissolve arrowroot starch in water.
9. Remove the lid and select “Sauté.”
10. Add arrowroot starch mixture, stirring continuously, and cook for about 3-4 minutes.
11. Select “Cancel” and serve hot with the garnishing of cilantro.

Nutrition Information per Serving:

Calories: 380

Fat: 22.9 grams

Carbohydrates: 9 grams

Protein: 34.6 grams

Chicken Curry

Yield: 6 servings

Preparation Time: 15 minutes

Cooking Time: 18 minutes Ingredients:

Directions:

1. In the pot of the Instant Pot, add all of the ingredients except the coconut cream and coconut oil 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 8 minutes.
4. Select “Cancel” and carefully do a “Natural” release for about 10 minutes, and then do a “Quick” release.
5. Remove the lid and select “Sauté.”
6. Stir in the coconut cream and coconut oil and cook for about 10 minutes.
7. Select “Cancel” and with a slotted spoon transfer the chicken breasts onto a cutting board.
8. Cut the chicken breasts into desired-sized pieces.
9. Return the chicken into the sauce and stir to combine.
10. Serve immediately with the garnishing of cilantro.

Nutrition Information per Serving:

Calories: 569

Fat: 43.8 grams

Carbohydrates: 10 grams

Protein: 36.7 grams

Cheesy Chicken

Yield: 4 servings

Preparation Time: 15 minutes

Cooking Time: 14 minutes Ingredients: