Food & Nutrition

6 Keto-Friendly Recipes for Your Instant Pot

Hands-on time: 15 minutes

Cook time: 20 minutes

Serves 6

3 stalks celery, diced

2 Tbsps. diced pickled jalapeño

1 cup bok choy, sliced into strips

½ cup fresh spinach

3 zucchinis, spiralized

1 Tbsp. coconut oil

¼ cup button mushrooms, diced

¼ medium onion, diced

2 cups cooked diced chicken

3 cups chicken broth

1 bay leaf

1 tsp. salt

½ tsp. garlic powder

⅛ tsp. cayenne pepper

  1. Place celery, jalapeño, bok choy, and spinach into medium bowl. Spiralize zucchini; set aside in a separate medium bowl. (The zucchini will not go in the pot during the pressure cooking.)
  2. Press the Sauté button and add the coconut oil to your Instant Pot. Once the oil is hot, add mushrooms and onion. Sauté for 4 to 6 minutes until onion is translucent and fragrant. Add celery, jalapeños, bok choy, and spinach. Cook for additional 4 minutes. Press the Cancel button.
  3. Add cooked diced chicken, broth, bay leaf, and seasoning to your Instant Pot. Click lid closed. Press the Soup button and set time for 20 minutes.
  4. When timer beeps, allow a 10-minute natural release, and quick-release the remaining pressure. Add spiralized zucchini on Keep Warm mode and cook for additional 10 minutes or until tender. Serve warm.

CALORIES: 111 / FAT: 3.7 grams / PROTEIN: 13.2 grams / SODIUM: 445 milligrams / FIBER: 1.7 grams / CARBOHYDRATES: 5.0 grams / NET CARBOHYDRATES: 3.3 grams / SUGAR: 3.3 grams

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