18 Flavorful Instant Pot Keto Recipes for Busy Weeknights

Busy weeknights call for quick, delicious meals that don’t skimp on flavor—and your Instant Pot is here to save the day! Whether you’re craving cozy comfort food or fresh, low-carb favorites, these 18 keto-friendly recipes are ready in a flash. Say goodbye to stress and hello to satisfying dinners that keep you on track. Let’s dive into these effortless, mouthwatering dishes!

Instant Pot Keto Beef Stew

This rich, hearty stew comes together in a flash thanks to your Instant Pot—no need to babysit a simmering pot for hours!

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups chopped radishes (halved if small)
• 2 cups chopped celery

Instructions:

1. Set Instant Pot to Sauté mode. Add 2 tbsp olive oil. Season beef with 1 tsp salt and 1/2 tsp black pepper. Brown in batches until seared (about 3 minutes per side). Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
3. Pour in 1/2 cup beef broth to deglaze, scraping up browned bits. Stir in tomato paste, Worcestershire sauce, thyme, and bay leaf.
4. Return beef to the pot along with radishes, celery, and remaining 3.5 cups beef broth. Seal lid, set to Manual/Pressure Cook on HIGH for 35 minutes. Natural release for 10 minutes, then quick release.
5. Discard bay leaf. For a thicker stew, use a slotted spoon to remove 1/2 cup of radishes, mash them, and stir back in.

The radishes soften into potato-like bites while keeping it low-carb, and the Worcestershire adds a sneaky depth that’ll have everyone asking for seconds.

Tip: Swap radishes for turnips if you prefer a slightly sweeter veggie—both work beautifully!

Creamy Instant Pot Keto Chicken Alfredo

This rich, velvety Alfredo comes together in minutes—thanks to your Instant Pot—but tastes like it simmered all day. Perfect for busy weeknights when you crave comfort without the carbs!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 1/2 cup chicken broth

Instructions:

1. Set Instant Pot to Sauté mode. Melt 2 tbsp butter, then add 3 cloves minced garlic and cook 30 seconds until fragrant.
2. Add chicken thighs and sear 2 minutes per side (no need to cook through). Pour in 1/2 cup chicken broth, scraping the bottom to deglaze.
3. Secure lid, set to High Pressure for 8 minutes. Quick-release pressure.
4. Remove chicken and shred. Return to pot with 1 cup heavy cream, 4 oz cream cheese, 1 cup Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until melted and creamy.

The magic here? The cream cheese and Parmesan create a luscious sauce that clings to every bite of chicken—no flour or pasta required!

Tip: For extra depth, add a pinch of nutmeg with the seasonings.

Instant Pot Keto Butter Chicken

This rich, creamy butter chicken comes together in a flash thanks to your Instant Pot—no compromise on flavor, just pure comfort in every bite!

Ingredients

• 2 tbsp ghee or unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ cup heavy cream
• ¼ cup tomato paste
• ½ cup chicken broth
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Set the Instant Pot to Sauté mode. Melt the 2 tbsp ghee, then add the onion and cook for 3 minutes until softened. Stir in the 3 garlic cloves and 1 tbsp ginger, cooking for 30 seconds until fragrant.
2. Add the chicken thighs and sear for 2 minutes per side. Sprinkle with 1 tbsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp paprika, ½ tsp cayenne (if using), and 1 tsp salt, stirring to coat.
3. Pour in the ½ cup chicken broth and ¼ cup tomato paste, scraping the bottom to deglaze. Secure the lid, set to High Pressure for 8 minutes, then quick-release.
4. Stir in the ½ cup heavy cream and simmer for 2 minutes on Sauté mode to thicken. Garnish with 2 tbsp cilantro.

The magic here? The spices bloom perfectly under pressure, creating a sauce that’s luxuriously velvety without a drop of flour. Serve over cauliflower rice for the ultimate low-carb feast!

Tip: For extra depth, swap half the broth with full-fat coconut milk.

Low-Carb Instant Pot Keto Chili

This hearty chili is packed with smoky flavor and tender beef—no beans needed, just rich, keto-friendly goodness in under an hour.

Ingredients:

• 1.5 lbs ground beef (80/20 blend)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil

Instructions:

1. Set Instant Pot to Sauté mode. Heat 2 tbsp olive oil, then add ground beef. Cook, breaking it apart, until browned (5–6 minutes). Drain excess fat if needed.
2. Add diced onion, bell pepper, and 3 cloves minced garlic. Sauté for 3 minutes until softened.
3. Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne. Cook for 1 minute to toast the spices.
4. Pour in diced tomatoes, tomato paste, and 2 cups beef broth, scraping the bottom to deglaze. Seal the lid, set to Manual/Pressure Cook (High) for 15 minutes.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining steam. Stir and adjust seasoning if needed.

The secret? A double hit of tomato paste and smoked paprika gives this chili a deep, almost slow-cooked flavor—without the wait. Top with avocado or shredded cheese for extra richness.

Tip: For a thicker chili, let it simmer uncovered on Sauté mode for 5–10 minutes after cooking.

Instant Pot Keto Cauliflower Mash

This creamy, low-carb mash comes together in minutes and delivers all the comfort of mashed potatoes without the guilt—hello, keto magic!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 1/2 cup chicken or vegetable broth
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Add the cauliflower florets and 1/2 cup broth to the Instant Pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes.
2. Quick-release the pressure, then drain any excess liquid (reserve a few tablespoons if you prefer a looser texture).
3. Add 3 tbsp butter, 1/4 cup heavy cream, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/4 tsp black pepper to the pot. Use an immersion blender to puree until smooth, or transfer to a food processor.
4. Stir in 1/4 cup Parmesan (if using) for extra richness. Taste and adjust seasoning.

The secret? Pressure cooking locks in flavor while keeping the cauliflower tender—no watery mash here! For extra indulgence, top with crispy bacon bits or chives.

Tip: Swap the Parmesan for cream cheese for an even silkier texture.

Spicy Instant Pot Keto Shrimp Curry

This bold, creamy curry comes together in minutes—packed with tender shrimp and a kick of heat that’ll wake up your taste buds without kicking you out of ketosis.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 (14-oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. Set Instant Pot to Sauté mode. Melt 2 tbsp coconut oil, then add onion, cooking for 3 minutes until translucent. Stir in garlic, ginger, 1 tbsp red curry paste, 1 tsp turmeric, and 1/2 tsp cayenne; cook 1 minute until fragrant.
2. Pour in coconut milk and chicken broth, scraping the bottom to deglaze. Cancel Sauté mode.
3. Add shrimp, then secure the lid. Cook on High Pressure for 1 minute, then quick-release.
4. Stir in 1 tbsp fish sauce and 1 tbsp lime juice. Garnish with cilantro.

The magic here? The shrimp stay plump and juicy thanks to the Instant Pot’s lightning-fast cook time—no rubbery seafood in sight.

Tip: For extra richness, swirl in a spoonful of almond butter before serving.

Instant Pot Keto Pulled Pork

This fuss-free pulled pork is packed with smoky-sweet flavor and falls apart with just a fork—no sugar needed, just pure keto comfort.

Ingredients:

• 3 lbs pork shoulder (trimmed of excess fat, cut into 4 large chunks)
• 1 tbsp avocado oil
• 1 cup chicken broth
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce (sugar-free for strict keto)

Instructions:

1. Set Instant Pot to Sauté. Add 1 tbsp avocado oil and sear pork chunks on all sides until browned (about 3 minutes per side). Transfer to a plate.
2. Pour 1 cup chicken broth into the pot, scraping up browned bits. Turn off Sauté mode.
3. Add pork back to the pot. Sprinkle evenly with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/4 tsp cayenne (if using). Drizzle with 2 tbsp apple cider vinegar and 1 tbsp Worcestershire sauce.
4. Secure lid, set valve to Sealing, and cook on High Pressure for 60 minutes. Let pressure release naturally for 15 minutes, then quick-release any remaining pressure.
5. Shred pork directly in the pot using two forks, mixing it with the juices. For crispier edges, broil shredded pork on a baking sheet for 3–5 minutes.

The magic here? The broth-and-vinegar mix keeps the pork incredibly juicy while the spices caramelize into a sticky, smoky crust during broiling.

Tip: Swap the broth for coffee (yes, really!) to deepen the flavor—just reduce the vinegar to 1 tbsp.

Keto-Friendly Instant Pot Zuppa Toscana

This creamy, comforting soup delivers all the cozy flavors of the Olive Garden classic—without the carbs!

Ingredients:

• 1 lb Italian sausage (mild or spicy), casings removed
• 4 cups chopped kale, tough stems removed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Set your Instant Pot to Sauté mode. Brown the Italian sausage, breaking it into crumbles, for 5–6 minutes until no pink remains. Drain excess fat if needed.
2. Add the diced onion and minced garlic; sauté for 2 minutes until fragrant.
3. Pour in the chicken broth, scraping the bottom to loosen any browned bits. Stir in the red pepper flakes, salt, and black pepper.
4. Secure the lid, set to Manual High Pressure for 5 minutes. Quick-release the pressure when done.
5. Stir in the kale, heavy cream, and Parmesan cheese. Let sit for 3–5 minutes (no heat) until the kale wilts slightly.

The magic here? The heavy cream and Parmesan create a luxuriously silky broth that clings to every bite—no flour needed!

Tip: For extra richness, top with crispy bacon bits right before serving.

Instant Pot Keto Egg Bites

These fluffy, protein-packed egg bites are your new go-to breakfast—easy to make ahead and packed with cheesy, savory flavor.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 1 tbsp butter (for greasing)

Instructions:

1. In a blender, combine eggs, heavy cream, garlic powder, onion powder, salt, and black pepper. Blend until smooth, about 10 seconds.
2. Grease silicone egg bite molds with butter, then evenly distribute cheddar cheese and bacon into each cavity.
3. Pour egg mixture into molds, filling each about 3/4 full. Cover molds tightly with foil.
4. Add 1 cup water to the Instant Pot, then place the trivet inside. Arrange filled molds on the trivet.
5. Seal the lid, set to HIGH pressure for 8 minutes, then let naturally release for 5 minutes before quick-releasing any remaining pressure.
6. Carefully remove molds and let bites cool for 2 minutes before popping them out. Serve warm or refrigerate for up to 4 days.

The magic here? The blender ensures a velvety texture, while the Instant Pot locks in moisture for bites that taste like a fancy café treat.

Tip: Swap in diced ham or sautéed spinach for bacon—just keep add-ins to 1/4 cup total to prevent overflowing.

Cheesy Instant Pot Keto Broccoli Soup

This creamy, dreamy soup comes together in minutes—thanks to your Instant Pot—and delivers all the comfort of a cheesy broccoli casserole without the carbs.

Ingredients:

• 4 cups fresh broccoli florets (about 1 large head)
• 4 cups chicken broth
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 4 oz cream cheese, cubed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Add broccoli, chicken broth, onion, and garlic to the Instant Pot. Secure the lid and set to Manual (High Pressure) for 3 minutes. Quick-release the pressure when done.
2. Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Stir in heavy cream, cheddar cheese, cream cheese, salt, black pepper, and smoked paprika.
3. Set the Instant Pot to Sauté (Low) and stir constantly until cheeses melt fully, about 3–4 minutes. Taste and adjust seasoning if needed.

The magic here? The cream cheese adds a luscious silkiness that makes this soup taste like it simmered for hours—not minutes!

Tip: For extra texture, reserve a few broccoli florets before blending and stir them in at the end.

Instant Pot Keto Mongolian Beef

This rich, savory Mongolian beef comes together in minutes thanks to the Instant Pot—no takeout needed, and it’s totally keto-friendly!

Ingredients:

• 1.5 lbs flank steak, thinly sliced against the grain
• 1/4 cup soy sauce (or coconut aminos for keto)
• 1/4 cup water
• 3 tbsp brown sugar substitute (like Swerve)
• 2 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp red pepper flakes
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Set the Instant Pot to Sauté mode. Add 2 tbsp avocado oil and let it heat for 1 minute. Add the flank steak in batches, searing for 2 minutes per side until browned (don’t overcrowd the pot). Transfer to a plate.
2. Add 4 cloves minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes to the pot. Sauté for 30 seconds until fragrant.
3. Pour in 1/4 cup soy sauce, 1/4 cup water, and 3 tbsp brown sugar substitute, stirring to dissolve. Return the beef to the pot, tossing to coat.
4. Secure the lid, set the valve to Sealing, and cook on High Pressure for 10 minutes. Quick-release the pressure.
5. Garnish with sliced green onions and 1 tbsp sesame seeds before serving.

The magic here? The pressure cooker tenderizes the beef while locking in the bold, sweet-and-spicy sauce—no cornstarch needed for that glossy finish!

Tip: For extra sauce, stir in 1/4 cup beef broth before pressure cooking.

Easy Instant Pot Keto Meatloaf

This juicy, flavor-packed meatloaf comes together in a flash thanks to your Instant Pot—no oven required, and it’s perfectly low-carb!

Ingredients:

• 1 ½ lbs ground beef (85% lean)
• ½ cup almond flour
• 1 large egg
• ¼ cup grated Parmesan cheese
• ¼ cup diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ cup sugar-free ketchup (plus 2 tbsp for topping)
• 1 cup water (for Instant Pot)

Instructions:

1. In a large bowl, combine ground beef, almond flour, egg, Parmesan, onion, garlic, Worcestershire sauce, smoked paprika, oregano, salt, pepper, and ½ cup sugar-free ketchup. Mix gently with hands until just combined (don’t overwork).
2. Shape into a loaf that fits your Instant Pot’s trivet. Spread remaining 2 tbsp ketchup over the top.
3. Pour water into the Instant Pot, then lower the trivet inside. Place meatloaf on the trivet, sealing any gaps with foil to prevent dripping.
4. Close lid, set valve to sealing, and cook on High Pressure for 25 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Carefully remove meatloaf using the trivet handles. Let rest 5 minutes before slicing.

The steam locks in moisture so every bite stays tender, while the smoky-sweet ketchup glaze caramelizes just enough for a sticky finish. Tip: For extra browning, pop slices under the broiler for 2–3 minutes after cooking!

Instant Pot Keto Creamy Tuscan Chicken

This rich, garlicky chicken dish comes together in minutes, with a luxe cream sauce that tastes like it simmered all day—minus the fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup chopped spinach
• 1/4 cup sun-dried tomatoes (oil-packed), chopped

Instructions:

1. Set Instant Pot to Sauté. Add 1 tbsp olive oil, then sear chicken thighs for 3 minutes per side until golden. Transfer to a plate.
2. Add 3 cloves garlic, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Cook 30 seconds until fragrant.
3. Pour in 1/2 cup chicken broth, scraping up browned bits. Return chicken to pot, seal lid, and cook on High Pressure for 8 minutes. Quick-release pressure.
4. Stir in 1 cup heavy cream, 1/2 cup Parmesan, 1 cup spinach, and 1/4 cup sun-dried tomatoes. Simmer 2 minutes on Sauté until spinach wilts and sauce thickens slightly.

The sun-dried tomatoes add a sweet-tangy punch that balances the creamy sauce perfectly—no one will guess it’s keto!

Tip: For extra richness, stir in a spoonful of cream cheese with the heavy cream.

Low-Carb Instant Pot Keto Cabbage Rolls

These hearty cabbage rolls are packed with savory flavors and come together effortlessly in your Instant Pot—perfect for a cozy, low-carb dinner.

Ingredients:

• 1 large head green cabbage, cored
• 1 lb ground beef (or turkey)
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can sugar-free tomato sauce
• 1/2 cup chicken broth

Instructions:

1. Place the whole cored cabbage in the Instant Pot with 1 cup water. Seal and cook on High Pressure for 3 minutes, then quick-release. Carefully peel off 12 large leaves (reserve the rest for another use).
2. In a bowl, mix ground beef, Parmesan, almond flour, egg, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper until combined.
3. Divide the mixture into 12 portions and roll each into a log. Place a portion near the stem end of a cabbage leaf, fold in the sides, and roll tightly.
4. Pour tomato sauce and chicken broth into the Instant Pot. Arrange rolls seam-side down in the pot. Seal and cook on High Pressure for 15 minutes, then let pressure release naturally for 5 minutes.

The Parmesan and almond flour keep these rolls tender without carbs, while the tomato sauce adds just the right tangy richness. Tip: For extra flavor, sprinkle with fresh parsley and a pinch of red pepper flakes before serving.

Instant Pot Keto Garlic Butter Salmon

This buttery, garlicky salmon cooks in minutes and feels downright indulgent—perfect for a low-carb weeknight dinner that doesn’t skimp on flavor.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup chicken or vegetable broth
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, whisk together the melted butter, minced garlic, lemon zest, lemon juice, sea salt, black pepper, and red pepper flakes (if using).
2. Pour the broth into the Instant Pot, then place the trivet inside. Arrange the salmon fillets on the trivet in a single layer, folding thinner ends under for even cooking.
3. Pour the garlic butter mixture evenly over the salmon. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 3 minutes. Quick-release the pressure immediately.
4. Carefully remove the salmon and drizzle with any remaining sauce from the pot. Garnish with fresh parsley.

The magic here? The garlic butter infuses the salmon while pressure cooking, keeping it impossibly moist and flavorful without any fuss. Tip: For crispy skin, quickly sear the skin side in a hot skillet for 1–2 minutes after pressure cooking.

Keto Instant Pot Buffalo Chicken Dip

This creamy, tangy dip is a game-day (or any-day) crowd-pleaser—ready in just 20 minutes with zero fuss!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup buffalo sauce (like Frank’s RedHot)
• 1 (8 oz) block cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

1. Add chicken and buffalo sauce to the Instant Pot. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
2. Transfer chicken to a bowl and shred with two forks. Return to the Instant Pot along with cream cheese, ranch dressing, cheddar cheese, blue cheese (if using), garlic powder, and onion powder. Stir until fully combined.
3. Set to “Sauté” mode and cook for 3–5 minutes, stirring frequently, until bubbly and creamy. Serve warm with celery sticks or keto crackers.

The magic here? Pressure-cooking the chicken in the buffalo sauce infuses every bite with bold flavor—no bland shreds allowed!

Tip: For extra tang, swap half the ranch dressing with blue cheese dressing.

Instant Pot Keto Chicken Cacciatore

This rich, Italian-inspired dish comes together in a flash with your Instant Pot, delivering tender chicken and bold flavors without the carbs.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1/2 cup diced yellow onion
• 1/2 cup sliced bell peppers (any color)
• 3 cloves garlic, minced
• 1/2 cup crushed tomatoes
• 1/4 cup chicken broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh basil

Instructions:

1. Set Instant Pot to Sauté mode. Heat 1 tbsp olive oil, then add chicken thighs and sear for 3 minutes per side until golden. Remove and set aside.
2. Add diced onion, bell peppers, and minced garlic to the pot. Sauté for 2 minutes until fragrant.
3. Stir in crushed tomatoes, chicken broth, 1 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Return chicken to the pot, spooning sauce over it.
4. Lock the lid, set to Manual/Pressure Cook on High for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release.
5. Stir in fresh basil before serving.

The magic here? The Instant Pot infuses the chicken with deep tomato-herb flavor while keeping it juicy—no dry meat here! Serve over zucchini noodles for a full keto meal.

Tip: For extra richness, stir in a pat of butter at the end.

Instant Pot Keto Bacon-Wrapped Asparagus

This Instant Pot keto bacon-wrapped asparagus is a fuss-free side dish that’s packed with smoky flavor and ready in minutes—perfect for busy weeknights or impressing guests!

• 1 lb fresh asparagus, tough ends trimmed
• 8 slices thin-cut bacon
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 tsp salt

1. In a bowl, toss the asparagus with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp salt until evenly coated.
2. Divide the asparagus into 8 small bundles and wrap each tightly with a slice of bacon.
3. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Arrange the bacon-wrapped bundles on the trivet, stacking them loosely if needed.
4. Secure the lid, set the valve to “Sealing,” and cook on High Pressure for 3 minutes. Quick-release the pressure immediately.
5. Optional: For crispier bacon, transfer the bundles to a baking sheet and broil on high for 2–3 minutes, watching closely to avoid burning.

The magic here? The Instant Pot keeps the asparagus tender-crisp while infusing it with bacon richness—no soggy spears in sight!

Tip: For extra flavor, drizzle the bundles with a little sugar-free maple syrup before broiling.

Conclusion

With these 18 Flavorful Instant Pot Keto Recipes, busy weeknights just got easier—and tastier! Whether you’re craving comfort food or something fresh, there’s a dish here for everyone. Give them a try, and let us know which ones become your favorites in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these quick, keto-friendly meals too. Happy cooking!