Instant Pot Healthy Cooking: 5 Low-Carb Recipes

Instant Pot Recipes

A low-carb diet can promote good health and help in weight loss, too. When on a low carb diet, Instant pot can come to the rescue. Prepare delicious low-carb food in an Instant Pot with these simple recipes.

5 Instant Pot Low-Carb Recipes

Lemon Garlic Chicken Recipe

Ingredients:

  • 1-2 pounds chicken breasts or thighs
  • 1 teaspoon sea salt
  • 5 garlic cloves, minced
  • ½ cup organic chicken broth
  • 1 onion, diced
  • 1 tablespoon avocado oil, lard, or ghee
  • 1 teaspoon dried parsley
  • ¼ teaspoon paprika
  • ¼ cup white cooking wine
  • 1 large lemon, juiced
  • 3-4 teaspoons arrowroot flour

Directions

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Turn the Instant Pot to “Sauté” mode and put in the diced onions and oil. Cook them until translucent. Add in all the ingredients except arrowroot flour and close the lid.

Select the “Poultry” setting and ensure that the steam valve is closed. After the cook time completes, release steam valve to vent, and carefully remove lid.

To thicken sauce, remove ¼ cup sauce from the pot and add in the arrowroot flour. Add the mixture back to the pot, stir, and serve.

Fall-Off-The-Bone Chicken Recipe

Ingredients:

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  • 1 whole organic chicken (4 pounds)
  • 1 tablespoon organic virgin coconut oil
  • 1 teaspoon paprika
  • 1 ½ cups Pacific Organic Bone Broth (Chicken)
  • 1 teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • 6 cloves garlic, peeled

Directions

Combine paprika, thyme, salt, and pepper in a bowl. Rub the seasoning on the chicken. Heat oil in the Instant Pot and add chicken, breast-side down, and cook for six to seven minutes.

Flip the chicken and add lemon juice, broth, and garlic cloves. Lock the lid of the pot and set for 25 minutes on high.
Let it release naturally.

Remove the chicken and let it stand for five minutes before serving.

Related: Corned Beef and Cabbage using Instant Pot

Texas Beef Chili Recipe

Ingredients:

  • 1 pound grass-fed organic beef
  • 1 green bell pepper, seeded and diced
  • 26 ounces finely chopped tomatoes
  • ½ teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1 large onion, diced
  • 4 large carrots, chopped small
  • 1 teaspoon onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • Pinch of cumin
  • 4 teaspoons chili powder
  • 1 teaspoon paprika

Directions

Press the “Sauté” button on the Instant Pot. Add the ground beef to the pot and cook until brown. Add all the remaining ingredients and lock the pot.

Press the “Keep Warm/Cancel” button on the pot, then press the “Meat/Stew” button to begin pressure cooking. It will set automatically for 35 minutes. Ensure the steam valve is closed.

After it’s cooked, the pot will switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release. Serve hot.

Paleo Egg Roll Soup Recipe

Ingredients:

  • 1 tablespoon ghee, avocado oil, or olive oil
  • 1 pound ground pork
  • 1 large onion, diced
  • 32 ounces (4 cups) chicken or beef broth
  • ½ head cabbage, chopped
  • 2 cups shredded carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • ²⁄3 cup coconut aminos
  • Optional: 2-3 tablespoons tapioca starch

Directions

In an Instant Pot, add the cooking fat, ground pork, and diced onions. Cook until no longer pink. Add in all the remaining ingredients and cook for 25 minutes on high pressure.

Quick release the pressure. Remove lid slowly and serve.

Mocha Rub Pot Roast Recipe

Ingredients

For the mocha rub:

  • 2 tablespoons finely ground coffee
  • 2 tablespoons smoked paprika
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground ginger
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cocoa powder
  • 1 teaspoon sea salt

For the roast:

  • 2 pounds beef chuck roast, cut into 1 ½- to 2-inch cubes
  • 1 cup brewed coffee
  • 1 cup beef broth or bone broth
  • 1 small onion, chopped
  • Kosher salt
  • Freshly ground black pepper
  • 6 dried figs, chopped
  • 3 tablespoons balsamic vinegar

Directions

Brew a cup of coffee. Meanwhile, mix the mocha rub ingredients in a bowl and rub the seasoning on the beef cubes. Toss to coat evenly.

Blend together the brewed coffee, onion, figs, broth, and balsamic vinegar. Transfer the seasoned beef to the pot, and pour the sauce on top. Press the “Meat/Stew” button to switch it to the pressure cooking mode.

If the cubes are smaller, decrease the preset 35-minute cooking time. After the meat gets cooked, the Instant Pot will switch automatically to “Keep Warm” mode. Turn off the pot and let the pressure release naturally.

Transfer the meat to a serving platter and shred it. You can heat the remaining sauce to reduce it. Pour it over the beef and enjoy.


Related:


Sources:

Robins, J., “INSTANT POT LEMON GARLIC CHICKEN,” Predominantly Paleo web site, March 17, 2015;
http://predominantlypaleo.com/instant-pot-lemon-garlic-chicken/.

“Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!),” Healing Gourmet web site;
http://healinggourmet.com/healthy-recipes/pressure-cooker-chicken/, last accessed February 20, 2017