Instant Pot Keto Recipes

Instant Pot Keto Recipes

Instant Pot Keto Recipes


The instant pot indeed is a holy grail and can make your life significantly easier. Wondering how you can put this appliance to good use while on a keto diet? Here we are, with some of the best instant pot keto recipes, which are easy and delicious at the same time.

From hard-boiled eggs to full chicken dinners, here are some super-simple, full-of-fat recipes to put together in your instant pot, and relish them while in ketosis.

This multi-purpose cooker makes it easy to cook recipes that taste like you sent hours on them. It’s perfect for busy people who wish to have great food with minimal preparation. These Instant Pot keto recipes make the best use of all the amazing functions this all-in-one appliance offers — without the extra carbs that will throw off your game!


Instant pot soft boiled eggs 

Starting off with a basic breakfast recipe, these soft boiled eggs are a perfect way to start your day. With the Instant Pot, this recipe yields easy-peel eggs with perfectly runny yolks. The instant pot boiled eggs peel so incredibly easy, and perfect for people who are looking for a quick meal. 


Time Taken: 10 Minutes

Servings: 4


  • 2 cups of water
  • 4 eggs
  • Seasoning of choice
  • Pour the 2 cups of water into the insert of the Instant Pot. 
  • Lay the steamer insert inside. Place 4 eggs on top.
  • Cover the pot. Using the manual button, set the pot to 3 minutes and low pressure. 
  • Make sure the valve on top is set to sealing. Fill a bowl with ice water or cold tap water. 
  • When the 3 minutes are up, switch the valve to venting, let the steam escape for no more than 1 minute, carefully remove the lid to avoid steaming your face, transfer eggs to water bath, let cool for 30 seconds or so, then peel, season and enjoy!
Instant Pot Chicken Tikka

This Instant Pot recipe makes a classic dish more keto-friendly. A rich, spiced coconut milk sauce cooked with juicy pieces of chicken breast are a pure delight for the palette. With as low as 5 net carbs in a serving, this is a holy grail for people on keto.


Time Taken: 30 Minutes

Servings: 6


  • 2 lbs boneless skinless chicken breast
  • 1 small onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 2 tablespoons butter or ghee 
  • 1 teaspoon cumin
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1 1/2 teaspoon sea salt
  • 15 oz can diced tomatoes
  • 1 teaspoon coriander
  • 1/2 cup full fat coconut milk
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger


  • Set your Instant Pot to Saute.  
  • Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
  • Add garlic, ginger, spices, and salt and cook for an additional 1-2 minutes. 
  • Now add tomatoes and coconut milk and stir well to combine.  
  • Place chicken on top of the mixture.  
  • Close the lid and set to Poultry (or Manual setting for 15 minutes).
  • When the cycle is complete, remove chicken and shred.  
  • Using an immersion hand blender, puree the sauce.  
  • Add the chicken back to the sauce and adjust seasoning to taste.
Instant Pot Tacos

With this easy Chicken Taco recipe, you can have tacos at the ease of your home. They have only about 4 grams of net carbs per serving, and are a good variation for people on keto. You can serve these in a lettuce wrap, gluten-free tortilla or on a bed of greens and top with a multitude of toppings for a weeknight meal win every time. 


Time Taken: 30 Minutes

Servings: 8


  • 2 lbs. chicken breast or thighs
  • 1 cup salsa of choice
  • 1/2 cup water
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. ground coriander (optional)
  • 1/4 tsp. cayenne pepper (more for more heat)
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • Salad greens or Butter leaf lettuce
  • Toppings: Fresh chopped veggies of choice, fresh cilantro, olives, avocado, fresh salsa, lime wedge etc.
  • Optional: gluten-free tortilla 
  • Place all chicken ingredients into the bottom of the Instant Pot insert. 
  • Lock the lid in place and flip the vent valve to “Sealing” position.
  • Select the “Poultry” or “High Pressure” setting then use the +/- buttons to adjust the cooking time up or down to 14-16 minutes.
  • When cooking time\’s up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
  • Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If meat seems watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.
  • Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.


Instant Pot Chili Lime Steak

This 20-minute meal combines spicy seasoned steak strips with cool and creamy avocado — perfect for a simple keto dinner. This is a satisfying high-fat meal and is a great way to end a tiring day. 

Time Taken: 30 Minutes

Servings: 2

  • 1.2-2 pounds of fajita steak strips (cut into cubes)
  • Water
  • Minced garlic
  • 1 tablespoon of EVOO
  • 2 teaspoons of lime juice
  • 1/2 teaspoon chili powder
  • Half a teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 1 teaspoon of Cholula
  • 2-3 Avocado diced
  • Turn your instant pot on sauté and add olive oil.
  • Once hot, add garlic and cook until a golden color.
  • Then add all remaining ingredients, except the avocado.
  • Mix ingredients well with a wooden spoon.
  • Place lid on, and put on Manual High Pressure for 10 minutes. 
  • Once pressure is released, remove the lid.
  • Turn pan back onto sauté mode, and stir the meat to break it up into little chunks.
  • Keep on sauté mode until liquid has been reduced by half.
  • Allow to cool and serve in a bowl, and then surround it with your diced avocado. 


Instant Pot Spicy Fish

A spiced coconut sauce that coats tender chunks of white fish is a simply drool-worthy recipe. With just 4 carbs per serving, this dish is inspired by a  popular fish curry that’s traditional in the Southern part of India.  This mild coconut milk-based curry with a tinge of tartness is so quick and easy to make. 


Time Taken: 20 Minutes

Servings: 4


  • 2 Tbsp coconut oil
  • 10   curry leaves – optional
  • 1 Tbsp ginger
  • One onion – chopped
  • 1 Tbsp garlic
  • 1/2 serrano or jalapeno chili pepper – sliced or slit (use 1 whole chili for spicy)
  • 1 cup tomato – chopped
  • 1 tsp coriander powder
  • 1/4 tsp  cumin powder
  • 1/2 tsp  turmeric powder
  • 1 tsp  salt
  • 2 Tbsp water – for deglazing
  • 1/2 tsp  black pepper
  • 1 cup coconut milk – about 1/2 of 14 oz. can
  • 1.5 lbs fish fillets 
  • 1 tsp  lime juice
  • Fresh cilantro leaves for garnish – optional
  • Tomato slices for garnish – optional
  • Select the \’Saute\’ function and pre-heat the Instant Pot.
  • Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
  • Now add curry leaves (if using) and stir for about 20 seconds.
  • Add onions, garlic, ginger and green chilies to the inner pot. 
  • Stir onion mixture until onions are translucent.
  • Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
  • Then add in coriander, cumin, turmeric, black pepper, and salt.
  • Saute until spices are fragrant, about 30 seconds. Be careful not to burn!  
  • Deglaze with a tablespoon or two of water.
  • Stir in coconut milk.
  • Carefully add in fish pieces.
  • Gently lift up the fish pieces so that the coconut milk reaches the floor of the inner pot, and the fish is coated with the sauce.
  • Close the lid and pressure cook on High Pressure for 2  minutes.
  • Do a Quick Release of and open the lid. Your delicious recipe is ready!


Instant Pot Enchilada Soup 

This zesty enchilada soup is ready in about 30 minutes, and tastes absolutely delicious. Peppers and onions in a spicy tomato sauce with tender shredded chicken is an absolutely delightful recipe.


Time Taken: 30 Minutes

Servings: 4


  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced 
  • 3 cloves garlic, minced
  • 1 large red bell pepper, diced 
  • One large jalapeño, minced 
  • 1 tsp white wine vinegar
  • 240 ml sugar-free tomato sauce 
  • 1 tsp onion powder
  • 1 tbsp chipotle pepper in adobo sauce 
  • 2 tsp ground cumin
  • 1 tsp sea salt or pink Himalayan salt
  • 1/2 tsp oregano
  • 3 cups chicken broth 
  • 1 tsp garlic powder
  • One tbsp chili powder
  • 450g chicken breasts 
  • Optional: diced avocado, sliced jalapeno pepper, sour cream or minced cilantro
  • Drizzle the olive oil into the Instant Pot and set to Sauté. 
  • Add in the onion, garlic, bell pepper, and jalapeño pepper. Cook 3-4 minutes until soft. 
  • In a small bowl, mix together the tomato sauce, vinegar, chipotle chili, and spices. 
  • Pour into the pot. 
  • Add in the broth and chicken and give it a stir. 
  • Put the lid on and reset to Manual high pressure for 20 minutes. 
  • At the end of 20 minutes, release the vent valve. 
  • Remove the chicken and shred, add it back to the pot and give it a stir. 
  • To serve, top with desired toppings and enjoy!


Instant Pot Pumpkin Pie 

Jumping on to a delicious dessert which perfectly delivers all the flavor of a traditional pumpkin pie while being keto-friendly. Each serving has just 6 net carbs and is the perfect keto dessert option. 

Time Taken: 30 Minutes

Servings: 6

  • 2 Eggs
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 cup (119 ml) Heavy Whipping Cream, (or almond milk for dairy-free)
  • 3/4 cup (150 g) Erythritol, (sub-Swerve, Truvia, Splenda or sweetener of choice)
  • 15 ounces (425.24 g) canned pumpkin puree
  • 1 teaspoon Vanilla extract
  • 1/2 cup Heavy Whipping Cream
  • Whisk together the 2 eggs and add all remaining ingredients in the order listed.
  • Grease a 6-inch x 3-inch pan very, very well and cover the bottom with parchment paper.
  • Pour the mixture into the pan.
  • In the inner liner of your instant pot or pressure cooker, place 1.5 cups of water.
  • Place a steamer rack on top of it and place the pan with the pumpkin mixture on the rack.
  • Cover the pan with a silicone lid or aluminum foil.
  • Cook for 20 minutes at high pressure, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
  • Remove the lid carefully, not allowing any of the water on the lid to fall back into the pudding.
  • Chill for 6-8 hours and serve with additional whipped cream. 


Instant Pot Coconut Almond Cake

This delicious Keto Gluten-Free Coconut Almond Cake combines a plethora of flavors into 3 gm carbs per serving cake that tastes absolutely amazing. You can easily make this keto cake in your instant pot without heating up your kitchen, and serve an elegant slice with ease.


Time Taken: 30 Minutes

Servings: 8



Dry Ingredients

  • 1 cup Superfine Almond Flour
  • 1/2 cup Unsweetened Shredded Coconut
  • 1 teaspoon Baking Powder
  • 1/3 cup Truvia
  • 1 teaspoon Apple Pie Spice

Wet ingredients

  • 2 Eggs, lightly whisked
  • 1/4 cup Butter, melted
  • 1/2 cup Heavy Whipping Cream
  • Mix together all the dry ingredients.
  • Pour in wet ingredients one by one, mixing well with each addition.
  • Pour into a springform loaf pan and cover the pan with foil.
  • Place 2 cups of water into your instant pot liner, and put in a trivet on top.
  • Set your Instant Pot for 40 minutes at High Pressure, let it release pressure naturally for 10 minutes, and release remaining pressure.
  • Carefully take out and pan and let it cool for 15-20 minutes. Unclasp the sides and remove the cake and serve.

We love these instant pot keto recipes and we know you will too. This is as easy as it gets, so what is your excuse now? 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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