Are you looking for quick and easy keto dinners that you can whip up in a flash? Look no further! I’ve got two delicious recipes that you can make in your trusty Instant Pot. These recipes are perfect when you come home from work and need to get dinner on the table in no time. So grab your cozy clothes and let’s get cooking!
Keto Lasagna Soup: Hearty and Flavorful
First up, let me show you how to make my keto lasagna soup. This soup is packed with tomato flavor and ground beef – it’s sure to warm your soul! If you’re not a fan of shirataki noodles, don’t worry. You can easily substitute them with cauliflower rice, chunks of cauliflower, or even zucchini noodles. It’ll be just like having lasagna without the guilt!
To make this soup, start by sautéing 2 tablespoons of olive oil, 1 pound of ground beef, 1/2 cup of chopped onion, 1 cup of chopped celery, and 2 minced garlic cloves in the Instant Pot. Once the beef is browned, add a full can of diced tomatoes (with the liquid), 2 tablespoons of tomato paste (optional), 1 tablespoon of Worcestershire sauce, 2 teaspoons of Italian seasoning, 1 bay leaf, 1 teaspoon of salt, and 1 teaspoon of black pepper. Pour in 4 cups of chicken broth and add your choice of shirataki noodles or cauliflower rice.
Seal the lid, set the Instant Pot to high pressure, and cook for 5 minutes. Allow for a natural release for a few minutes before fully releasing the pressure. To serve, top the soup with mozzarella cheese and a scoop of ricotta cheese. It will be love at first bite!
Keto Spicy Creamy Chicken and Rice: A Flavorful Delight
Next, let’s dive into my keto spicy creamy chicken and rice. This dish is incredibly tasty and can even be used as a dip with some pork rinds. Perfect for game nights or gatherings!
In your Instant Pot, combine 1.5 to 2 pounds of chicken thighs, 1.5 cups of chicken broth, 1 can of diced tomatoes (with the juice), 1 small can of diced green chilies, 2 tablespoons of heavy cream, 1.5 teaspoons of chili powder, 1 teaspoon of salt, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried oregano, and 1 teaspoon of black pepper. Whisk everything together until well combined. Add chunks of cream cheese around the chicken.
Seal the lid, set the Instant Pot to high pressure, and cook for 15 minutes. Let the pressure release naturally for 10 minutes before releasing the valve. Now comes the fun part – shred the chicken! You can do this easily with a hand mixer, or you can use two forks or a knife. Once the chicken is shredded, give everything a good mix.
Serve this flavorful chicken and rice dish with toppings like sour cream, cilantro, cheese, or bacon crumbles. It’s a crowd-pleaser for sure!
Don’t forget to share your favorite Instant Pot recipes in the comments below. And if you want more tasty and effortless recipes, be sure to subscribe to my channel. Happy cooking!
