The Kitchen Everything

19+ Best Keto Instant Pot Recipes

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by

CeCe Jones
in , , , , ,

An Instant Pot and a stack of keto staples can turn a bare Tuesday night into a real dinner in under an hour. Pressure cooking locks in moisture and flavor without hours of babysitting, which makes it a natural match for low-carb cooking, where cream, cheese, and good fatty cuts of meat do a lot of the heavy lifting.

If you already own one of these pots, you don’t need a new gadget or a complicated meal plan. You need a solid lineup of recipes that skip the sugar, beans, and starchy fillers without skimping on flavor. That’s exactly what this collection delivers, pulled from soups, braises, curries, and even a cheesecake that proves dessert still has a place on keto.

The best starting point for keto Instant Pot cooking is a short list of proven, low-carb recipes that use the pot’s pressure and sauté functions instead of fighting against them.

Quick picks:

  • Best weeknight dinner: Garlic Butter Chicken Thighs, ready fast with minimal cleanup
  • Best for soup lovers: Keto Chicken Pot Pie Soup, creamy without a single noodle
  • Best for meal prep: Pork Carnitas, stretches across several meals easily
  • Best sweet finish: Keto Instant Pot Cheesecake, rich and sugar-free

1. Keto Chicken Pot Pie Soup

This soup takes everything cozy about pot pie and drops the crust. Chicken thighs, celery, carrots in modest amounts, and a splash of heavy cream simmer together until the broth turns thick and savory. A spoonful of xanthan gum or a few tablespoons of cream cheese gives it that classic clingy texture without flour. It’s the kind of soup that makes a kitchen smell like Sunday dinner on a Tuesday. Serve it hot with a sprinkle of fresh thyme. For more low-carb soup ideas, check out our best keto soups.

Yield: 6 servings | Prep: 15 minutes | Cook: 12 minutes

Ingredients:

  • 1.5 lbs boneless chicken thighs, cubed
  • 1 tbsp butter
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 1 cup diced carrots
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese
  • 1 tsp dried thyme
  • Salt and pepper to taste

Method:

  1. Set Instant Pot to sauté and melt butter.
  2. Cook onion and celery until soft, about 3 minutes.
  3. Add chicken, carrots, broth, and thyme.
  4. Seal and cook on high pressure for 8 minutes.
  5. Quick release, stir in cream cheese and heavy cream until smooth.
  6. Season and serve.

2. Instant Pot Smothered Pork Chops

Thick-cut pork chops come out fall-apart tender, bathed in a creamy mushroom gravy. Searing the chops first on sauté mode builds a deep brown crust that carries into the gravy. A splash of heavy cream and sour cream at the end makes the sauce velvety without any flour thickener. This is comfort food that happens to be low-carb, not a diet version of it. Spoon the gravy generously over cauliflower mash for a full plate.

Yield: 4 servings | Prep: 10 minutes | Cook: 15 minutes

Ingredients:

  • 4 bone-in pork chops
  • 2 tbsp butter
  • 8 oz sliced mushrooms
  • 1/2 onion, sliced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • Salt, pepper, garlic powder to taste

Method:

  1. Sauté pork chops in butter until browned, 2 minutes per side. Remove.
  2. Sauté mushrooms and onion until soft.
  3. Add broth, return chops, seal, cook on high pressure 10 minutes.
  4. Release pressure, stir in cream and sour cream.
  5. Simmer uncovered 2 minutes to thicken.

3. Buffalo Chicken and Cauliflower

Shredded chicken coated in tangy buffalo sauce and tucked around tender cauliflower florets is hard to stop eating straight from the pot. The pressure cooker does double duty, cooking the chicken and softening the cauliflower at the same time. A drizzle of melted butter mixed into the hot sauce keeps the heat from turning sharp. Crumble blue cheese on top for a cool, briny contrast. If you love buffalo flavor, try the spicy buffalo cauliflower bites recipe next.

Yield: 4 servings | Prep: 10 minutes | Cook: 10 minutes

Ingredients:

  • 1.5 lbs chicken breast
  • 1 small head cauliflower, cut into florets
  • 1/2 cup buffalo sauce
  • 2 tbsp melted butter
  • 1/2 cup chicken broth
  • Blue cheese crumbles, for topping

Method:

  1. Place chicken and broth in Instant Pot. Seal and cook on high pressure 10 minutes.
  2. Shred chicken, add cauliflower back into the pot.
  3. Sauté 3 minutes until cauliflower softens slightly.
  4. Stir in buffalo sauce and butter.
  5. Top with blue cheese.

4. Keto Beef Stew with Radishes

Radishes stand in for potatoes here and they pull it off better than expected. Once pressure cooked in rich beef broth, their sharp bite mellows into something closer to a turnip, soaking up the stew’s flavor while keeping the carb count low. Chuck roast cut into cubes turns fork-tender in under 35 minutes. This is a stew for cold nights when you want something hearty without the starch. A spoonful of tomato paste deepens the broth beautifully.

Yield: 6 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

  • 2 lbs beef chuck, cubed
  • 1 lb radishes, halved
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method:

  1. Sauté beef until browned on all sides.
  2. Add onion, garlic, and tomato paste, cook 2 minutes.
  3. Add broth, radishes, and celery.
  4. Seal and cook on high pressure 35 minutes.
  5. Natural release 10 minutes, season, and serve.

5. Chicken Fajita Bowls with Cauliflower Rice

Bell peppers, onions, and seasoned chicken thighs cook together in one pot for a fajita bowl that skips the tortilla entirely. Cauliflower rice steamed on the side (or sautéed after) soaks up the smoky, lime-spiked juices from the chicken. Chili powder, cumin, and a squeeze of fresh lime give it that classic fajita punch. Top with avocado slices and a dollop of sour cream. For another spin on this flavor combo, try savory leftover rotisserie chicken fajitas.

Yield: 4 servings | Prep: 10 minutes | Cook: 8 minutes

Ingredients:

  • 1.5 lbs chicken thighs, sliced
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 cup chicken broth
  • Juice of 1 lime
  • 4 cups cauliflower rice

Method:

  1. Combine chicken, peppers, onion, spices, and broth in the pot.
  2. Seal and cook on high pressure 8 minutes.
  3. Quick release, stir in lime juice.
  4. Serve over sautéed cauliflower rice.

6. Tuscan Sausage and Kale Soup

This soup leans on Italian sausage for deep savory flavor, with kale and cream rounding it into something silky and satisfying. Red pepper flakes give it a gentle kick, while parmesan rind simmered in the broth (then removed) adds a salty backbone. It tastes like it simmered all afternoon even though the pressure cooker does it in 10 minutes. This one freezes well too. Browse more brothy favorites in our best instant pot soup recipes.

Yield: 6 servings | Prep: 10 minutes | Cook: 10 minutes

Ingredients:

  • 1 lb Italian sausage, casings removed
  • 4 cups chicken broth
  • 3 cups chopped kale
  • 1/2 cup heavy cream
  • 1/2 tsp red pepper flakes
  • 1 onion, diced
  • 2 cloves garlic, minced

Method:

  1. Sauté sausage until browned, breaking it apart.
  2. Add onion and garlic, cook 2 minutes.
  3. Add broth and red pepper flakes.
  4. Seal and cook on high pressure 10 minutes.
  5. Stir in kale and cream, let wilt 2 minutes.

7. Sugar-Free Pulled Pork

Pork shoulder turns shreddable in under an hour, no sugary barbecue sauce required. A dry rub of smoked paprika, garlic powder, and a keto-friendly sweetener gives it that classic barbecue flavor without the carbs. Shred it right in the pot after cooking and toss with a sugar-free sauce. It makes a generous batch, perfect for piling onto lettuce wraps or cauliflower rice bowls. For ways to use up extras, see 20 leftover pulled pork recipes.

Yield: 8 servings | Prep: 10 minutes | Cook: 60 minutes

Ingredients:

  • 3 lb pork shoulder
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp keto brown sugar substitute
  • 1 cup chicken broth
  • 1/2 cup sugar-free barbecue sauce

Method:

  1. Rub pork with paprika, garlic powder, and sweetener.
  2. Place in Instant Pot with broth.
  3. Seal and cook on high pressure 60 minutes.
  4. Natural release 15 minutes, shred pork.
  5. Toss with barbecue sauce.

8. Beef Bolognese with Zucchini Noodles

Ground beef simmered in a rich tomato sauce gets its classic Bolognese depth from a splash of cream and a long pressure-cooked sauté. Spiralized zucchini stands in for pasta, staying crisp-tender if added at the very end instead of cooked with the sauce. Parmesan and fresh basil finish it off. This sauce also freezes beautifully for busy nights ahead.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

  • 1 lb ground beef
  • 1 can (14 oz) crushed tomatoes
  • 1/4 cup heavy cream
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 medium zucchini, spiralized
  • Parmesan and fresh basil, for serving

Method:

  1. Sauté beef, onion, and garlic until beef browns.
  2. Add tomatoes, seal, cook on high pressure 10 minutes.
  3. Stir in cream.
  4. Toss zucchini noodles in hot sauce just before serving.

9. Coconut Chicken Curry

Coconut milk makes this curry rich and slightly sweet, balanced by curry powder, ginger, and a hit of fish sauce. Chicken thighs stay juicy under pressure, soaking up every bit of spice. Fresh cilantro and a squeeze of lime at the end wake the whole dish up. This one tastes like something from a favorite takeout spot, minus the sugar and cornstarch slurry.

Yield: 4 servings | Prep: 10 minutes | Cook: 8 minutes

Ingredients:

  • 1.5 lbs chicken thighs, cubed
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tbsp grated ginger
  • 1 tbsp fish sauce
  • 1 red bell pepper, sliced
  • Cilantro and lime, for serving

Method:

  1. Combine all ingredients except cilantro and lime in the pot.
  2. Seal and cook on high pressure 8 minutes.
  3. Quick release, stir well.
  4. Top with cilantro and lime juice.

10. Crustless Quiche Lorraine

Bacon, Swiss cheese, and eggs steam together into a quiche with no crust to weigh it down. The Instant Pot’s steam setting with a trivet and a springform pan makes this nearly foolproof, with a custardy center and lightly crisp edges. It reheats well for breakfast all week. A touch of nutmeg in the egg mixture rounds out the richness nicely.

Yield: 6 servings | Prep: 10 minutes | Cook: 25 minutes

Ingredients:

  • 6 large eggs
  • 1/2 cup heavy cream
  • 6 slices bacon, cooked and chopped
  • 1 cup shredded Swiss cheese
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • 1.5 cups water (for steaming)

Method:

  1. Whisk eggs, cream, nutmeg, salt, and pepper.
  2. Stir in bacon and cheese.
  3. Pour into greased 7-inch springform pan, cover with foil.
  4. Add water to pot, place pan on trivet.
  5. Seal and cook on high pressure 25 minutes. Natural release 10 minutes.

11. Garlic Butter Beef Short Ribs

Short ribs come out of the pot practically falling off the bone, coated in a garlicky, buttery pan sauce. Searing first is non-negotiable here. It’s what gives the sauce its deep color and the meat its crust. Fresh rosemary and thyme steep into the braising liquid for an earthy, restaurant-style finish. This is a special-occasion dinner that happens to take under an hour.

Yield: 4 servings | Prep: 10 minutes | Cook: 45 minutes

Ingredients:

  • 3 lbs bone-in short ribs
  • 3 tbsp butter
  • 6 cloves garlic, minced
  • 1 cup beef broth
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Salt and pepper to taste

Method:

  1. Sear short ribs in butter until browned on all sides.
  2. Add garlic, broth, rosemary, and thyme.
  3. Seal and cook on high pressure 45 minutes.
  4. Natural release 15 minutes, spoon sauce over ribs.

12. Chicken Cacciatore

This Italian hunter’s stew brings bell peppers, mushrooms, and tomatoes together with bone-in chicken thighs for a sauce that’s deeply savory with a little tang. A splash of dry white wine added during the sauté step builds extra flavor into the base. Serve it over cauliflower mash or simply with a spoon, since the sauce deserves to be scooped up. For more Italian-style soups and stews, see our best italian soup recipes.

Yield: 4 servings | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

  • 4 bone-in chicken thighs
  • 1 can (14 oz) diced tomatoes
  • 1 cup sliced mushrooms
  • 1 bell pepper, sliced
  • 1/4 cup dry white wine
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning

Method:

  1. Sear chicken thighs skin-side down, remove.
  2. Sauté mushrooms, pepper, and garlic.
  3. Add wine, tomatoes, and seasoning, return chicken.
  4. Seal and cook on high pressure 12 minutes.

13. Bean-Free Turkey Chili

Ground turkey keeps this chili lighter while chili powder, cumin, and smoked paprika keep it anything but boring. Diced tomatoes and bell peppers build body without a single bean in the pot. A square of unsweetened dark chocolate stirred in at the end (an old chili trick) deepens the flavor without adding sweetness. Top with shredded cheddar and a dollop of sour cream.

Yield: 6 servings | Prep: 10 minutes | Cook: 15 minutes

Ingredients:

  • 2 lbs ground turkey
  • 1 can (14 oz) diced tomatoes
  • 1 bell pepper, diced
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 square dark chocolate (85% or higher)

Method:

  1. Sauté turkey until browned, breaking apart.
  2. Add remaining ingredients.
  3. Seal and cook on high pressure 12 minutes.
  4. Stir in chocolate until melted.

14. Pork Carnitas

Crisping carnitas under the broiler after pressure cooking is the step that makes this recipe sing, giving the shredded pork crackly, caramelized edges. Orange juice, lime, and cumin in the braising liquid keep the meat bright instead of heavy. Pile it into lettuce cups with pickled onions and cilantro. For more ways to stretch a big batch, browse our best leftover pulled pork recipes.

Yield: 8 servings | Prep: 10 minutes | Cook: 60 minutes

Ingredients:

  • 3 lb pork shoulder, cubed
  • Juice of 1 orange
  • Juice of 2 limes
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 4 cloves garlic, minced
  • 1 cup chicken broth

Method:

  1. Combine all ingredients in the pot.
  2. Seal and cook on high pressure 60 minutes.
  3. Natural release 15 minutes, shred pork.
  4. Broil shredded pork on a sheet pan 5 minutes until crisp.

15. King Ranch Chicken Soup

This soup takes the flavors of the Tex-Mex casserole classic and turns them into a creamy, spoonable bowl. Shredded chicken, green chiles, and a blend of cheddar and Monterey Jack melt into a broth that’s smoky and a little spicy. Cream cheese whisked in at the end gives it that signature richness. Top with sliced jalapeño and extra cheese.

Yield: 6 servings | Prep: 10 minutes | Cook: 10 minutes

Ingredients:

  • 1.5 lbs chicken breast
  • 1 can (4 oz) diced green chiles
  • 4 cups chicken broth
  • 4 oz cream cheese
  • 1 cup shredded cheddar
  • 1/2 cup shredded Monterey Jack
  • 1 tsp cumin

Method:

  1. Add chicken, chiles, broth, and cumin to pot.
  2. Seal and cook on high pressure 10 minutes.
  3. Shred chicken, stir in cream cheese and shredded cheeses until melted.

16. Egg Roll in a Bowl

All the flavor of an egg roll shows up here without the wrapper, just ground pork, cabbage, and a savory soy-sesame sauce. The Instant Pot steams the cabbage down quickly while keeping some crunch if you don’t overcook it. A drizzle of toasted sesame oil and sliced green onion at the end brings it together. It’s a fast, satisfying dinner that costs very little.

Yield: 4 servings | Prep: 10 minutes | Cook: 5 minutes

Ingredients:

  • 1 lb ground pork
  • 4 cups shredded cabbage
  • 1 carrot, shredded
  • 3 tbsp coconut aminos or soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 green onions, sliced

Method:

  1. Sauté pork until browned.
  2. Add cabbage, carrot, coconut aminos, and vinegar.
  3. Seal and cook on high pressure 3 minutes.
  4. Quick release, stir, drizzle with sesame oil and green onions.

17. Garlic Butter Chicken Thighs

Bone-in chicken thighs sear up golden before pressure cooking in a garlicky butter sauce that practically begs to be spooned over cauliflower rice. This is the fastest dinner in the lineup, done start to finish in well under 30 minutes. Fresh parsley stirred in at the end keeps the sauce looking bright, not just rich. For a wider spread of fast pressure-cooker dinners, see our best instant pot recipes.

Yield: 4 servings | Prep: 5 minutes | Cook: 10 minutes

Ingredients:

  • 4 bone-in chicken thighs
  • 3 tbsp butter
  • 5 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tbsp fresh parsley, chopped

Method:

  1. Sear chicken thighs in butter until golden, remove.
  2. Sauté garlic 30 seconds, add broth.
  3. Return chicken, seal, cook on high pressure 10 minutes.
  4. Stir in parsley before serving.

18. Instant Pot Cauliflower Mash

Steaming cauliflower under pressure instead of boiling it keeps the texture from turning watery, which means a smoother mash with less draining fuss. Butter, cream cheese, and a little garlic turn it silky and rich, close enough to mashed potatoes that it can trick a skeptical dinner guest. It’s the natural side for short ribs, pork chops, or chicken thighs from this list.

Yield: 4 servings | Prep: 5 minutes | Cook: 5 minutes

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 3 tbsp butter
  • 2 oz cream cheese
  • 1 clove garlic, minced
  • 1 cup water (for steaming)
  • Salt and pepper to taste

Method:

  1. Add water and trivet to pot, place cauliflower in a steamer basket.
  2. Seal and cook on high pressure 5 minutes.
  3. Drain well, blend with butter, cream cheese, and garlic until smooth.

19. Keto Instant Pot Cheesecake

A springform pan and a trivet turn the Instant Pot into a steady, humid oven that bakes a cheesecake with almost no risk of cracking. Almond flour and melted butter make a simple crust, while a sweetener like erythritol keeps the filling sugar-free without tasting artificial. The texture comes out dense and creamy, closer to a New York-style cheesecake than a light mousse. For more low-carb sweets, browse 30 instant pot desserts.

Yield: 8 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

  • 1.5 cups almond flour
  • 4 tbsp melted butter
  • 16 oz cream cheese, softened
  • 2/3 cup erythritol
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups water (for steaming)

Method:

  1. Mix almond flour and butter, press into springform pan.
  2. Beat cream cheese, erythritol, eggs, and vanilla until smooth.
  3. Pour over crust, cover with foil.
  4. Add water to pot, place pan on trivet.
  5. Seal and cook on high pressure 35 minutes. Natural release 15 minutes. Chill 4 hours before serving.

How to Keep Instant Pot Recipes Keto

Watch hidden sugars in broths, sauces, and spice blends first. Many store-bought chicken broths and barbecue sauces sneak in sugar or cornstarch, so check labels or make a quick homemade version instead.

Swap starchy vegetables for lower-carb stand-ins. Radishes replace potatoes in stews, cauliflower rice replaces grain rice, and zucchini noodles replace pasta, as shown throughout this list.

Thicken sauces with cream cheese, xanthan gum, or a reduction instead of flour or cornstarch. A tablespoon or two of cream cheese stirred into hot broth adds body fast without raising the carb count.

Lean on fattier cuts of meat. Chicken thighs, pork shoulder, and short ribs stay moist under pressure and carry flavor better than lean cuts, which can turn dry and stringy. For more inspiration built around this same approach, browse our best keto recipes or 30 keto instant pot recipes.

Pressure-Cooking and Release Tips

Sear meat on the sauté setting before sealing the lid. Browning builds flavor that pressure cooking alone cannot replicate, especially for short ribs and pork chops.

Match the release method to the dish. Soups and dishes with dairy benefit from a quick release to stop the cooking instantly, while large cuts like pork shoulder or short ribs do better with a natural release of 10 to 15 minutes so the meat stays tender instead of seizing up.

Don’t overfill the pot. Keep ingredients below the max fill line, especially with foods that expand or foam, like soups with cream.

Add dairy after pressure cooking, not before. Cream, cream cheese, and sour cream can curdle or separate under high heat, so stir them in during the final step once the lid is off.

Use a trivet and steamer basket for anything delicate, like the quiche and cheesecake in this list. It keeps food out of direct liquid and gives a gentler, more even cook. For a broader set of pressure-cooker techniques across recipe types, take a look at 50 instant pot recipes.

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