Instant Pot Keto Indian Recipes

Have you tried the Instant Pot yet? This multi-cooker makes it easy to cook recipes that taste as you fawned over them all day. It’s perfect for busy people that want real food with minimal prep. These  Instant Pot Keto Indian recipes take advantage of all the amazing functions this all-in-one appliance offers — without the extra carbs that will throw off your game.

Instant Pot  Keto Indian recipes 
1.Instant Pot Cauliflower Pav Bhaji

Pav bhaji is one of the favorite Indian street foods. Let’s enjoy this dish in keto style. This Instant Pot Cauliflower Pav Bhaji comes together in less than 30 minutes and uses a few easy tweaks to keep it a low carb Indian food meal while still keeping the integrity of the dish.

  • 2 tablespoons grass-fed clarified butter ghee
  • 1 medium onion diced
  • 5 large cloves garlic crushed
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon garam masala spice mix
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground fenugreek
  • 1 3/4 lbs cauliflower about 1 large head, chopped into florets
  • 1 cup of water
  • 5 tablespoons tomato paste
  • 2 tablespoons unsalted butter
  • 1/4 cup frozen green peas thawed (optional; leave out to lower the carbs)
  • 1/2 tablespoon fresh lemon juice
For serving:
  • 4 Buttered rolls 
  • Fresh cilantro leaves
  • Minced red onion
  • Fresh lemon or lime wedges
  • Turn the Instant Pot on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee and onion and cook until translucent, about 2 to 3 minutes, stirring occasionally. Add the garlic, ginger, garam masala, salt, turmeric, chili powder, and fenugreek and cook 1 minute, stirring constantly. Press “Cancel” to stop sautéing.
  • Add the cauliflower, water, and tomato paste to the pot. Turn the pot on Manual, High Pressure for 2 minutes and then do a quick release.
  • Stir in the butter, and once melted, stir in the peas and lemon juice.
  • Serve topped with fresh cilantro leaves and minced red onion sprinkled on top, along with fresh lemon wedges to squeeze on top.
Nutrition info-
  • Calories- 368
  • Carbs- 18g
  • Fiber- 5g
  • Protein- 12g
  • Fat- 29 g


2. Instant Pot Kheema Pav Recipe

Kheema Pav is classic Indian street food of spiced ground lamb served on buttered toasted rolls, and it’s lovingly nicknamed Indian Sloppy Joes. This version is made in the Instant Pot for a quick and easy meal! Kheema Pav (also spelled Keema Pav) is also called Kheema Masala. It’s basically ground lamb that’s flavored with a bit of tomato, onion, garlic, ginger, and Indian spices.

The richly spiced meat is then served on top of toasted buttered rolls. It’s topped with red onion and fresh cilantro to brighten it up. I also add sliced jalapeno because I like it a little on the spicy side. It’s saucy, messy, and delicious, and perfect street food!



  • 1 tablespoon clarified butter ghee
  • 500 g ground lamb
  • 1 medium onion diced
  • 4 cloves garlic crushed
  • 1-inch piece fresh ginger grated
  • 1 1/2 teaspoons garam masala spice mix
  • one teaspoon salt
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon Indian chili powder
  • half cup of water
  • 4 tablespoons tomato paste

To serve optional 

  • 2 slider-sided rolls split in half
  • 6 teaspoons salted butter
  • Sliced jalapeno
  • Minced red onion
  • Fresh cilantro leaves
  • Fresh limes cut into wedges

For the Kheema:

  • Turn the electric pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up.
  • Add the ghee and once melted, add the ground lamb and cook until browned, about 5 minutes, stirring occasionally to break up the meat. Stir in the onion, garlic, and ginger, and cook 1 minute more. Press “Cancel” to stop sautéing.
  • Add the garam masala, salt, coriander, cumin, turmeric, red chile powder, water, and tomato paste, and give it a stir. Turn the pot on Manual, High Pressure for 5 minutes, and then let the pressure naturally release for 10 minutes before doing a quick release.

For Serving:

  • Butter the inside of each roll with 1/2 teaspoon butter and grill it in a skillet over medium heat.
  • Divide the meat mixture between the 12 grilled rolls.
  • Top each with sliced jalapeno, minced red onion, and fresh cilantro leaves. Serve along with fresh lime wedges to squeeze on top of the meat.
Nutritional Info
  • Calories- 260
  • Carbs- 5g
  • Protein- 14g
  • Fats- 20g


3. Instant Pot keto Indian butter chicken-

An easy Instant Pot Keto Recipe that\’s family-friendly and ready in 30 minutes. This recipe is super easy. You probably have all the ingredients at home already.

  • 800g boneless, skinless chicken thighs
  • 1 teaspoon plus ¾ teaspoon fine Himalayan pink salt, divided
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons butter or ghee, divided
  • 2 garlic cloves, minced
  • one small onion, chopped
  • 1 jalapeño pepper, finely chopped (seeded if desired)
  • 1 tablespoon garam masala
  • 2 teaspoons minced fresh ginger
  • one teaspoon ground cumin
  • one teaspoon ground turmeric
  • 1 cup heavy cream or coconut cream
  • ¼ cup chopped fresh cilantro
  •  Season the chicken with 1 teaspoon of the salt and the pepper. Select Sauté on the Instant Pot.
  •  Add 1 tablespoon of the butter and the minced garlic. When the butter is melted, add half the chicken in a single layer. 
  • Cook until browned on both sides, 6 to 8 minutes, turning once. 
  • Remove the chicken from the pot and repeat with the remaining chicken and 1 additional tablespoon of butter.
  • Add the onion and jalapeño to the pot. Cook, stirring often, until tender, about 3 minutes. Stir in the garam masala, ginger, cumin, turmeric, and ¾ teaspoon pink salt. Cook for about 1 minute. Return the chicken to the pot. Select Cancel.
  • Secure the lid on the pot and close the pressure-release valve. Set the pot to High Pressure for 10 minutes. At the end of the cooking time, allow a natural pressure release for 10 minutes, then quick-release the remaining pressure.
  • Stir in the cream, cilantro, and the remaining butter.
Nutrition Info
  • Calories- 602
  • Fats- 43g
  • Protein-47g
  • Carbs- 6g
  • Sugar- 3g


4. Instant Pot Mushroom Masala

Mushroom Masala is an easy and delicious restaurant-style Indian Curry made with onions, tomato, mushrooms, peas, and spices cooked in an Instant Pot pressure cooker. This dish is vegan, gluten-free, low carb, and keto.

  • 10-12 raw cashews, soaked in hot water for 10-15 minutes and then blended to a smooth paste with 1/4 cup water
  • 8 oz Organic white mushrooms, sliced (about 2 cups)
  • 1/2 cup green peas (optional)
  • 1.5 tablespoon coconut oil
  • 1 medium red onion, diced (about 1 cup)
  • 1-inch ginger, chopped
  • 3 large garlic cloves
  • 1 green chili
  • 2 large tomatoes, diced (about 1.5 cups)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin (jeera seeds)
  • salt to taste
  • 1/2 cup water
  • 1.5 teaspoon Kasuri methi (dried fenugreek leaves), crushed (optional)
  • 2 tablespoon chopped cilantro
  • juice of 1/2 lemon
  • Soak 10-12 cashews in hot water for 10 to 15 minutes. Then puree in a blender to a smooth paste along with 1/4 cup water. Keep it aside.
  • In a blender, add diced onions, tomatoes, ginger, garlic, and green chili and blend without adding water to make a smooth puree. Set it aside.
  • Press SAUTE mode on Instant Pot. Add oil into the POT. Once hot, cumin (jeera) seeds and let them splutter. Next, add the pureed onion-tomato mixture, cook for around 3-4 minutes until the raw smell disappears.
  • Then add all the dry spices coriander powder, garam masala, turmeric, red chili powder, and salt. Stir to combine. Scrape the bottom and deglaze the pot. This is an important step, to make sure you don’t get the burn notice when you pressure cook.
  • Add in the sliced mushrooms, peas, and water. Combine gently with the masala.
  • Close the lid on the pot, and turn the pressure valve to SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 3 MINUTES.
  • When the instant pot beeps, Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid.
  • Add cashew cream, crushed Kasuri methi, coriander leaves, lemon juice and mix well. Simmer the curry for 2 to 3 minutes, the curry will thicken.
  • Mushroom Masala is ready, serve with  Keto Naan.
Nutrition Info
  • Calories- 180
  • Fat- 9g
  • Carbs- 19g
  • Protein- 6g


5. Low carb instant pot Palak Paneer-

Yes! You can have your favorite palak paneer ready in no time! You can use your ingredients and make them easily. Low carb instant pot palak paneer with cauliflower rice recipe is here given below.


Palak paneer:

  • 3 tbsp ghee 
  • 1 tsp cumin seeds
  • 2 tsp garam masala
  • a tsp coriander powder
  • a tsp paprika
  • one tsp sea salt, or to taste
  • 1 Serrano pepper or chillies of choice, minced
  • 1 medium onion, chopped 
  • 5 cloves garlic, minced 
  • 1 tbsp minced fresh ginger, 
  • 1 small tomato, chopped 
  • 450 g fresh spinach or frozen, thawed & drained spinach 
  • 1/4 cup water
  • 450 g paneer cheese

Cumin cauliflower rice:

  • 2 tbsp ghee (30 g/ 1.1 oz)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • one medium cauliflower, riced (720 g/ 1.6 lb)
  • pinch of sea salt, to taste
  • Set the Instant Pot to Sauté. Add the ghee to the pot, once hot add in the spices and toast for 30 seconds.
  • Add in the Serrano pepper, onion, garlic, ginger, and tomato cooking for 3-4 minutes until soft. (Depending on the desired heat you can use any other mild or hot chilies)
  • Add the spinach and the water to the pot and place the lid on, cancel the Sauté function, and turn to Manual, high pressure for 1 minute. Use the quick release then blend using an immersion blender to make a smooth paste.
  • Stir in the paneer and season with salt to taste. Leave on warm function while you prepare for cauliflower rice.
  • Place the florets in a food processor and using a grating blade or the S blade, process until it resembles rice (do not over-process if using the S blade).
  • Place the ghee in a large skillet. Once hot, add the spices and toast for 30 seconds, add the cauliflower rice and cook until the water evaporates and the rice is fluffy. Season with salt to taste.
  • Serve with the palak paneer. Store covered in the refrigerator for up to 3 days.
Nutrition Info
  • Calories- 442
  • Fats- 34.3g
  • Protein-20.9g
  • Carbs- 17g

We love these recipes, and know you will too! Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!

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