Jenna Hughson - Keto Instant Pot Recipes Cookbook: The Ultimate Ketogenic Diet Recipe Book

Ketogenic Instant Pot Recipes

Introduction

Chapter One: Ketogenic Breakfast Recipes

Chicken Breakfast Sandwich

Mushroom and Spinach

Breakfast Burrito Bowl

Breakfast Casserole

Chapter Two: Ketogenic Lunch Recipes

Chili Lime Steak Bowl

Loaded Cauliflower Soup

Schezuan Pork Soup

Warm Cabbage and Broccoli Slaw

Chapter Three: Ketogenic Dinner Recipes

White Barbecue Sauce Spare Ribs

Beef Curry with Vegetables

Shrimp Stir-Fry

Italian Meatballs

Chapter Four: Ketogenic Dessert Recipes

Peanut Butter Cheesecake Bites

Salted Caramel Custard

Conclusion

Introduction

I want to thank you for choosing this book, Ketogenic Instant Pot Recipes

Do pressure cookers seem scary to you? Do you feel jittery when you think of the high pressure that gets trapped within a cooker? Are you someone who doesnt like to waste too much time in the kitchen? If yes, then instant pot is the perfect appliance for you. Just imagine dumping all the ingredients from a recipe into a pot and you sit back while the instant pot works its magic!

At first, it may sound too good to be true. Some of you may even doubt if this simple way of cooking can produce tastier food. But I promise you that this appliance can not only meet, but also exceed your expectations. It is especially fun cooking with this appliance if you are following the ketogenic diet. It will not only save you from spending hours in the kitchen, but also make it easier to cook the most complex keto recipes.

The instant pot is quiet a versatile equipment which makes your life easier. After all, no one likes to sweat it out in the kitchen after a long day at work. The traditional cooking methods have undergone a drastic transformation and have been simplified over the years, but you cant deny the fact that they are still very time-consuming.

One of the main reasons why people give up on following diets is because they get overwhelmed at the thought of having to give extra time and attention to the recipes. Having followed the ketogenic diet for years as a full-time working individual hasnt been easy. But after using the instant pot for my keto-recipes, I can proudly say that keto can be a cakewalk if you work with this appliance.

What you are about to read are some of the most classic instant pot recipes which are easy to follow and can be whipped up within no time. It is my sincere hope that this guide comes as a huge relief at a time that some of you might be struggling with sticking the ketogenic lifestyle.

This book has some tailor-made recipes that contain some of the simplest ingredients from your kitchen.

Lets get started. Happy Reading!

Chapter One: Ketogenic Breakfast Recipes

S erves: 2

Ingredients:

• 2 chicken breasts (6 ounces each), skinless, halved lengthwise
• teaspoon pepper
• 4 tablespoons coconut oil
• 2 cups water
• 4 tablespoons keto friendly mayonnaise
• teaspoon salt
• teaspoon garlic powder
• 2 eggs
• avocado, peeled, pitted, sliced
• cup white cheddar cheese, shredded

Method:

1. Place chicken slices on your countertop. Pound the chicken with a meat mallet until it is thinner in width.
2. Sprinkle salt, garlic powder and pepper and place on a plate.
3. Select Saut feature and press Adjust button twice. Add 2 tablespoons coconut oil. When oil melts, crack the eggs in the pot. Cook the eggs sunny side up.
4. Carefully remove the eggs and set aside on a plate. Press Cancel button.
5. Select Saut feature again. Add 2 tablespoons coconut oil. When the oil is heated, add chicken and cook until the underside is golden brown. Flip sides and cook the other side until golden brown. Press Cancel button.
6. Select Manual feature and timer for 8 minutes. When the timer goes off, quick release excess pressure.
7. Meanwhile, add avocado into a bowl and mash it well. Add mayonnaise and stir.
8. Remove chicken and place on a plate. Dry the chicken by patting with paper towels.
9. Place an egg each on 2 slices of chicken. Sprinkle shredded cheese. Spread a thick layer of avocado mixture on the other 2 slices of chicken. Cover the cheese with these 2 slices, with the avocado side facing down. Sprinkle salt and pepper over the sandwiches and serve.

S erves: 8

Ingredients:

• 4 ounces ham, cut into small pieces
• 8 eggs
• cup onions, chopped
• 4 ounces mushrooms, sliced
• 1 cup spinach, torn
• 2 tablespoons ghee, butter or coconut oil
• 1 cup cheese or your choice, shredded
• Freshly ground pepper to taste
• Salt to taste
• cup whole milk ricotta cheese
• cup milk of your choice

Method:

1. Place a pan over medium heat. Add oil. When the oil is heated, add onions and mushrooms and saut until tender.
2. Add ham and saut for 2-3 minutes. Add spinach and stir. Turn of the heat when spinach wilts. Cool for a while.
3. Add cheese, salt and pepper.
4. Grease 8 ramekins with butter or oil. Whisk together eggs, whites and milk in a bowl. Add the ham and vegetable mixture. Divide and pour the mixture into the muffin cups. Fill up to .
5. Pour 1 cups water in the instant pot. Place a trivet in it. Place ramekins on it.
6. Close the lid. Select Steam feature and timer for 10 minutes.
7. Remove the ramekins from the pot and cool for a few minutes before serving.

S erves: 2

Ingredients:

• 3 eggs
• Salt to taste
• pound cooked breakfast sausage
• cup salsa
• avocado, peeled, pitted, chopped
• 1 tablespoons butter, melted
• Pepper to taste
• cup sharp cheddar cheese, shredded
• cup sour cream
• 1 green onion, thinly sliced

Method:

1. Add melted butter, eggs, salt and pepper into a bowl and whisk well.
2. Select Saut feature and press Adjust button twice.
3. Pour egg mixture and stir frequently until the eggs are slightly cooked.
4. Stir in the sausage and cheddar cheese. Mix well. Cook until the eggs are set. Press Cancel button.