Dr. Sally Salt - Easy Keto Diet Instant Pot Cookbook @2020: 5-Ingredient Low Budget, Quick & Delicious Ketogenic Recipes

Easy Keto Diet Instant Pot Cookbook @2020

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Prep Time: 2 Minutes Cook Time: 3 Minutes Yields: 4 Eggs Ingredients: Two C of Water Four Eggs Salt and Pepper (optional) Directions:

• Pour the water directly into the insert of your Instant Pot. (Note: It is best to measure out 2 cups rather than using the measurements on the inside of the insert.) Put the steamer basket inside. Next put four eggs on top of the insert.

• Close the pot with the lid. Using the manual option, set instant pot to three minutes cook time and the pressure setting to low.

  Set the valve on top to sealing. While the eggs are boiling, get a mixing bowl and fill with ice cold water for when the eggs are finished.

• When the cooking time is up, switch the valve to venting, allow the steam release for up to one minute, carefully remove the lid so you dont get steam in the face, move your eggs to the cold water bath, let cool for thirty seconds. Peel the eggs, sprinkle with salt and pepper if desired, and eat!

NOTE: For hard boiled eggs, set the time for five minutes and the pressure on low. Nutrition Information EGG YOLK

• Cholesterol: 184 Milligrams
• Calories: 55
• Saturated Fat: 1.6g
• Total Fat: 4.5g
• Vitamins: Vitamin D, Vitamin B12, Vitamin B6, Iron, Vitamin A

EGG WHITE

• Calories: 17
• Protein: 4 Grams

Prep Time: 5 Minutes Cook Time: 5 Minutes Yields: 4 Servings Ingredients: Six Eggs, beaten C fresh Spinach C fresh Diced Tomatoes 1 tsp minced Onion Salt and Pepper to taste Directions:

• Grease a pan that fits inside of the Instant Pot thoroughly with butter or light cooking oil. You can also use Mason Jars for personal egg bites.

• In one mixing bowl, mix all of the ingredients and then put them in the pan or jars. Next put the pan or jars into the instant pot and Cover with foil.

• Pour one cup of water to the Pot.

  Then place the baking pan or mason jars containing your egg mixture ono the trivet. Next, carefully put the trivet and jars inside of your Instant Pot. Use a sling if necessary. Close the lid and set the valve to the seal position.

• On the control panel, choose the Manual function. Set the cook time to five minutes.

• When the frittata is done cooking, naturally release the pressure for ten mins. Turn the valve into the venting position and the pan or jars of frittata.

Nutrition Information: Calories: 264 Fat: 15.9 Grams Carbohydrates: 7.6 Grams Protein: 18.2 Grams Prep Time: 5 Minutes Cook Time: 20 Minutes Yields: 4 Servings Ingredients: Six slices of Bacon, chopped Two C frozen Broccoli Florets Six Eggs C Milk C shredded Cheddar Cheese Directions :

• Saut the bacon in instant pot until crispy.

  Then toss in any additional veggies that you would enjoy and saut them until they are tender (optional), about three minutes.

• Add in the frozen broccoli and stir together until the broccoli is starting to thaw, about 2 minutes.

• Grease a container safe for the pressure cooker and that will fit inside. Whisk together eggs, milk, and shredded cheese. Then combine bacon and veggie mix to the whisked eggs. Alter the taste with salt and pepper as desired.

• Pour combined mixt in your heatproof container after it has been greased. Add one and a half C. water to your pot, then set the trivet down inside.

  Place your bowl with egg mixture onto the trivet.

• Secure the Instant Pot lid and cook for 20 Mins on high pressure releasing the pressure quickly at the end.

• Loosen the sides of eggs with a knife or spatula then empty out onto a plate large enough to hold everything. Additional garnishes can include with green onions and additional cheese.

Nutrition Information: Calories: 148 Fat: 11 Grams Carbohydrates: 3 Grams Protein: 12 Grams Prep Time: 5 Minutes Cook Time: 14 Hours Yields: 4 Servings Ingredients: 32 Oz box of Soy Milk Two tbsp. Plain Vegan Yogurt Pinch of Cinnamon Handful of fresh Mixed Berries Directions:

• Pour the soy milk into two wide mouth pint jars , dividing equally . Mix a tbsp. of the vegan yogurt to each jar and stir the soy milk and yogurt together.

• Do not put the jars on the rack, rather place them directly on the bottom of your pressure cooker. Close lid, secure tightly, making sure to set the vent to seal.

  Then press the Yogurt button on the controls. Set incubation time for fourteen hours.

• Best to start the incubation at night so by morning time, youll have yogurt! Stir the culture before serving, because it can separate while being stored.

• Top the yogurt with a pinch of cinnamon and fresh mixed berries for a yummy breakfast! The yogurt can keep in the refrigerator for 5 days.

Nutrition Information: This Recipe contains 111 kcal Prep Time: 5 Minutes Cook Time: 10 Minutes Yields: 4 Servings Ingredients: Four large Eggs One C diced Veggies (peppers, broccoli, spinach, mushroom, tomatoes) C shredded Sharp Cheddar Cheese C Half and Half Two tbsp. fresh Cilantro, chopped Directions:

• Stir together the eggs, vegetables, 1/2 of the cheddar, the half and half, and the cilantro. Split among 4 different 1/2 pint wide mouth glass jars or other Instant Pot safe pans with lids.

• Place lids on top of the containers, but dont close or tighten them. They are meant to keep water out of the eggs. Pour two cups water in your Pot, and set a trivet inside.

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