Keto Instant Pot Pressure Cooker Cookbook:Low Carb Recipes for Easy and Healthy Meals
By Julie Thomas
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About this ebook
You can tender shredded meat in less than 1 hour, in 30 minutes, you can cook a whole chicken to fall-off-the-bone, Prepare a whole SPAGHETTI SQUASH in 10 minutes… and do lots more in few minutes.
Completely remove the stress of adhering to the ketogenic diet with 101 recipes to make keto easy, fast without stress.
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Keto Instant Pot Pressure Cooker Cookbook:Low Carb Recipes for Easy and Healthy Meals - Julie Thomas
Table of Contents
Keto Instant Pot Pressure Cooker Cookbook:Low Carb Recipes for Easy and Healthy Meals
BREAKFAST RECIPES
BONELESS BEEF ROAST AND BROCCOL
STUFFED PORK LOIN ROAST
PRESSURE COOKED CRISPY PORK BELLY
QUICK GRAB MEAL MEATBALLS
STUFFED TOMATOES AND GREEN CHILIES TACO
PRETTY LOADED MASHED CAULIFLOWER
BRUSSELS SPROUTS WITH BACON BITES
MASHED CAULIFLOWER PECORINO
MOLTEN BROWNIE CUPS
CHOCOLATE PUDDING
THAI-STYLE COCONUT PANDAN DIP
CUTLESS BERRY CHEESECAKE
ALMOND NUT CARROT CAKE
HOMEMADE TACO & FAJITA SEASONING
EASY CHICKEN BROTH
MY EASY BBQ SAUCE
MARINARA SAUCE
This cookbook features guide to the Ketogenic diet with homemade meals to help you keep up with the ketogenic lifestyle, teaches you how to set the right macros to meet your weight loss goals. The instant pot's ability to pressure-cook foods in few minutes, in a single pot is a huge time-saver for busy home cooks. This cookbook features low-carb, high-fat keto recipes intended to be cooked in a multi-cooker like Instant Pot.
You can tender shredded meat in less than 1 hour, in 30 minutes, you can cook a whole chicken to fall-off-the-bone, Prepare a whole SPAGHETTI SQUASH in 10 minutes... and do lots more in few minutes.
Completely remove the stress of adhering to the ketogenic diet with 101 recipes to make keto easy, fast without stress.
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BREAKFAST RECIPES
PAPARAZILI
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
INGREDIENT
3/4 cups of ricotta cheese
1 (12.5 ounces) jar marinara sauce
1 small egg
1/4 cup of Parmesan cheese
1/2 lbs of ground beef
4 oz of mozzarella sliced
1/2 small onion
1 minced cloves garlic
PREPARATIONS
1. Push the sauté function on your Instant Pot for medium heat; add the onion, garlic and ground beef, sauté to brown the beef.
2. Meanwhile, combine together in a small mixing bowl the egg, Parmesan and ricotta cheese.
3. Once the browning is complete, drain grease from the pot and remove beef mixture.
4. Mix together the marinara sauce with meat mixture in a medium size bowl (Set 1/4 cup aside).
5. Layer 1/2 lasagna meat with mozzarella and then the ricotta cheese mixture in a spring form pan lined with aluminum foil that fits into your pressure cooker. Repeat procedure for a second layer. Add the remaining marinara sauce.
6. Arrange a sling over rack in the Pot and add in a cup of water.
7. Place spring form pan in the pot and cover top loosely using aluminum foil. 8. Cover with the lid and keep secure. Cook for 9 minutes on high pressure. Once the time is completes, quick release, remove the lid and serve.
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Nutrition per servings
Calories: g; Total Fat 25g; Carbohydrate 6g; Protein 25g
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PAPARAZILI 2
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 12
INGREDIENTS
1 1/5 cup of diced cooked bacon
1 dried oregano
4 spring onions scallions
2 red bell pepper, deseeded and chopped finely
2 cups of grated cheddar cheese
2 cups of uncooked cauliflower florets, cut into florets
Salt
12 eggs
1 teaspoon of ground paprika
1 (240 ml) cup of milk
PREPARATIONS
1. Beat together the eggs with 1 cup of milk, paprika, oregano and salt in a bowl.
2. Prepare the cake pan by greasing it lightly and then layer the ingredients in this order; cauliflowers, chopped red pepper, spring onions, diced bacon and grated cheddar cheese.
3. Pour in the egg mix and place aluminum foil to cover the pan. Pour water inside the pressure cooker insert, place the trivet and add the cake pan on the trivet.
4. Cover and keep lid secure, set valve to sealing. Set manually for 20 minutes on high. Once the time complete, release pressure naturally for 10 minutes then release the remaining pressure. Remove pan from the Pot, remove the foil and let cool for 10 minutes in the pan. Carefully turn pan over onto a plate and transfer onto a wire rack to cool.
Nutrition per servings
Calories: 175g;Total Fat 12g;Carbohydrate 11g;Protein 14g
PAPARAZILI 3
Prep time: 1 hr 45 minutes
Cook time: 10 minutes
Servings: 12
INGREDIENT
1/2 cup of chopped fresh parsley
1/4 teaspoon of whole peppercorns
4 bay leaves
2 medium head cabbage, cut into 12 wedges
4 lbs of lean corned beef brisket, trimmed
2 cup of pearl onions, frozen
6 medium peeled carrots, cut into 1-inch chunks
PREPARATIONS
1. Pour about 5 cups of water in the Instant pot. Add the corned beef brisket, bay leaves, carrots, parsley, pearl onions and peppercorns.
2. Cover and keep lid secure, set valve to sealing. Set manually for 90 minutes on high. Once the time complete, let the pressure release naturally then quick release any remaining pressure. Open and place the cabbage on top. Cover and keep lid secure, cook for additional 3 minutes on high pressure. Once the time completes, do a quick release. Open and remove meat from the pot, slice into 6 pieces.
Nutrition per servings
Calories: 359g;Total Fat 23g;Carbohydrate 13g;Protein 25g
PAPARAZILI 4
Prep time: 10 minutes
Cook time: 42 minutes
Servings: 3
INGREDIENTS
1 minced garlic cloves
1/2 thinly sliced green onion
1/2 cup of Monterey Jack cheese, shredded
1/2 California Avocado, thinly sliced
3 large eggs
Salt and pepper
1 tablespoon of avocado oil
1 1/2 medium broccoli stalks, grated (about 3/4 cup)
1/8 cup of heavy cream
3 oz of bulk breakfast sausage
Salsa, sour cream, additional cheese, etc. for serving
PREPARATIONS
1. Grease a casserole dish or soufflé dish and line with aluminum foil.
2. Push the sauté function on your pressure cooker for medium heat, add in the avocado oil. Add the breakfast sausage, crushing the sausage with a wooden spoon as you cook until no more pink, about 4 minutes.
3. Add in the garlic, broccoli, pepper and salt. Cook for another 2 minutes until the broccoli is soft. Pour the broccoli/garlic mixture into the casserole dish.
4. Beat the heavy cream and eggs together in a medium bowl until finely combined. Stir in the green onion and cheese. Pour egg mixture on top the sausage mixture inside the baking pan. Cover baking dish tightly using aluminum foil
5. Add a cup of water inside