Keto Chicken In Instant Pot Recipes

EASY INSTANT POT KETO BUTTER CHICKEN

Steps:

• Add the diced tomatoes, garlic, ginger, paprika, garam masala, turmeric, cayenne pepper, cumin and salt to the Instant pot and mix to combine.
• Add the chicken.
• Close and seal the Instant pot.
• Turn the venting knob to SEALING.
• Press PRESSURE COOK button and check to make sure the pressure level shows as "High" on the display.
• Adjust the timer to 9 minutes.
• When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
• Open the lid.
• Remove the chicken from the Instant pot.
• Break it up into smaller pieces.
• Using an immersion blender, blend the sauce until smooth.
• Press the SAUTE button on the Instant pot.
• Add the butter and heavy cream and stir to combine.
• Add the chicken back to the sauce.
• Cook, stirring frequently, until the sauce has thickened to your liking.
• Press the CANCEL button.
• Season with salt and black pepper to taste.
• Sprinkle with chopped cilantro or parsley and serve with cauliflower rice.

INSTANT POT® KETO RANCH CHICKEN

Steps:

• Combine chicken and cream cheese in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with ranch seasoning and add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred using 2 forks; return chicken to pot. Select low heat according to according to manufacturer's instructions. Add Cheddar cheese and bacon. Stir to combine and heat through, 2 to 3 minutes.

INSTANT POT® KETO CHICKEN AND KALE STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
• Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
• Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
• Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

INSTANT POT® KETO CHICKEN CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.