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Delicious Low Carb Easy Instant Pot Recipes

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Top 25 Instant Pot Seafood Recipes Best Recipes Ideas and Collections from momsandkitchen.com

Introduction

Are you looking for delicious and healthy low carb recipes for your Instant Pot? Look no further! This article will provide you with a variety of low carb recipes that are easy to make and delicious. From breakfast, lunch, and dinner to dessert and snacks, these recipes are sure to satisfy your cravings for something healthy and tasty. Plus, they’re all made in the Instant Pot, so you can have a homemade meal in minutes! Read on to find some amazing low carb Instant Pot recipes.

Breakfast

Instant Pot Frittata

This delicious and easy-to-make frittata is a great way to start the day. It’s packed with protein and vegetables, making it a hearty and healthy breakfast. Plus, it’s low carb and perfect for those on a keto or low carb diet. Prep time is 10 minutes and cook time is only 5 minutes. Here’s what you’ll need:

  • 6 eggs
  • 1/4 cup of heavy cream
  • 1/2 cup of diced bell peppers
  • 1/2 cup of diced mushrooms
  • 1/2 cup of diced onion
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 cup of shredded cheese

Instructions:

  • Grease the Instant Pot with cooking spray.
  • Whisk together eggs, heavy cream, salt, and pepper in a bowl.
  • Add bell peppers, mushrooms, and onion to the Instant Pot.
  • Pour the egg mixture over the vegetables.
  • Close the lid and cook on high pressure for 5 minutes.
  • Quick release the pressure and open the lid.
  • Sprinkle cheese over the top of the frittata.
  • Close the lid and let sit for 5 minutes.
  • Serve and enjoy!

Equipment:

  • Instant Pot
  • Whisk
  • Spatula

Notes:

Feel free to add any other vegetables or meats you have on hand to the frittata. You can also switch out the heavy cream for almond or coconut milk if you would like.

Nutrition: Per Serving

Calories: 150, Protein: 10g, Total Carbohydrates: 3g, Total Fat: 13g, Fiber: 1g.

Recipe Tips

Make sure to use a non-stick pan or spray the Instant Pot with cooking spray before adding the ingredients. This will help prevent the frittata from sticking to the pot. You can also add a few tablespoons of water or broth to the pot before cooking to make sure the frittata cooks evenly.

Lunch

Instant Pot Cauliflower Fried Rice

This low carb and gluten-free fried rice is a great lunch or dinner option. It’s packed with flavor and comes together in minutes. Prep time is 10 minutes and cook time is 5 minutes. Here’s what you’ll need:

  • 1 head of cauliflower, riced
  • 1 tablespoon of olive oil
  • 1/2 cup of diced onion
  • 1/2 cup of diced bell peppers
  • 1/2 cup of diced mushrooms
  • 1/4 cup of soy sauce
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of black pepper
  • 1/4 cup of chopped green onions

Instructions:

  • Turn the Instant Pot to the sauté setting.
  • Add olive oil and onion and cook until the onion is translucent.
  • Add bell peppers and mushrooms and sauté for 3 minutes.
  • Add cauliflower and soy sauce and stir to combine.
  • Add garlic powder and black pepper and stir to combine.
  • Close the lid and cook on high pressure for 5 minutes.
  • Quick release the pressure and open the lid.
  • Stir in green onions and serve.

Equipment:

  • Instant Pot
  • Spatula

Notes:

You can add any other vegetables or proteins you have on hand to the fried rice. You can also switch out the soy sauce for tamari or coconut aminos if you would like.

Nutrition: Per Serving

Calories: 105, Protein: 5g, Total Carbohydrates: 10g, Total Fat: 6g, Fiber: 4g.

Recipe Tips

Make sure to use a non-stick pan or spray the Instant Pot with cooking spray before adding the ingredients. This will help prevent the fried rice from sticking to the pot. You can also add a few tablespoons of water or broth to the pot before cooking to make sure the fried rice cooks evenly.

Dinner

Instant Pot Chicken Burrito Bowls

These delicious burrito bowls are a great dinner option. They’re low carb, gluten-free, and packed with flavor. Prep time is 10 minutes and cook time is 10 minutes. Here’s what you’ll need:

  • 2 chicken breasts, diced
  • 1 cup of salsa
  • 1 tablespoon of chili powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of black pepper
  • 1/2 cup of frozen corn
  • 1/2 cup of black beans
  • 1/2 cup of cooked rice
  • 1/2 cup of shredded cheese

Instructions:

  • Turn the Instant Pot to the sauté setting.
  • Add chicken and cook until lightly browned.
  • Add salsa, chili powder, cumin, garlic powder, and black pepper and stir to combine.
  • Add frozen corn and black beans and stir to combine.
  • Close the lid and cook on high pressure for 10 minutes.
  • Quick release the pressure and open the lid.
  • Serve over cooked rice and top with shredded cheese.

Equipment:

  • Instant Pot
  • Spatula

Notes:

Feel free to add any other vegetables or proteins you have on hand to the burrito bowls. You can also switch out the salsa for enchilada sauce or taco seasoning if you would like.

Nutrition: Per Serving

Calories: 310, Protein: 21g, Total Carbohydrates: 25g, Total Fat: 13g, Fiber: 7g.

Recipe Tips

Make sure to use a non-stick pan or spray the Instant Pot with cooking spray before adding the ingredients. This will help prevent the burrito bowls from sticking to the pot. You can also add a few tablespoons of water or broth to the pot before cooking to make sure the burrito bowls cook evenly.

Dessert

Instant Pot Cheesecake

This delicious and easy-to-make cheesecake is the perfect dessert for any occasion. It’s low carb and gluten-free, and the perfect way to indulge without the guilt. Prep time is 10 minutes and cook time is 10 minutes. Here’s what you’ll need:

  • 1/4 cup of melted butter
  • 1/2 cup of almond flour
  • 2 eggs
  • 1/4 cup of sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/2 cup of cream cheese
  • 1/4 cup of heavy cream
  • 1/4 cup of sour cream

Instructions:

  • Grease the Instant Pot with cooking spray.
  • Mix together melted butter, almond flour, eggs, sugar, vanilla extract, baking powder, and salt in a bowl.
  • Pour the mixture into the Instant Pot.
  • In a separate bowl, mix together cream cheese, heavy cream, and sour cream.
  • Pour the cream cheese mixture over the crust.
  • Close the lid and cook on high pressure for 10 minutes.
  • Quick release the pressure and open the lid.
  • Let the cheesecake cool for 10 minutes before serving.

Equipment:

  • Instant Pot
  • Whisk
  • Spatula

Notes:

You can top the cheesecake with fresh berries or any other topping you have on hand. You can also switch out the heavy cream for yogurt if you would like.

Nutrition: Per Serving

Calories: 230, Protein: 5g, Total Carbohydrates: 6g, Total Fat: 20g, Fiber: 2g.

Recipe Tips

Make sure to use a non-stick pan or spray the Instant Pot with cooking spray before adding the ingredients. This will help prevent the cheesecake from sticking to the pot. You can also add a few tablespoons of water or broth to the pot before cooking to make sure the cheesecake cooks evenly.


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