16 Easy Low Carb Instant Pot Recipes

Finding a delicious Low Carb Instant Pot Recipes has never been easier, thanks to these 16 easy and flavorful options. Low-carb diets are renowned for their ability to support weight loss, improve energy levels, and help maintain stable blood sugar. When paired with the efficiency of an Instant Pot, preparing low-carb meals becomes a breeze. Whether you’re a seasoned chef or a busy beginner, these recipes offer the perfect combination of simplicity, speed, and taste, making healthy eating more enjoyable than ever.

Low Carb Instant Pot Recipes

1. Keto Egg Bites

Keto Egg Bites are a delicious, protein-packed breakfast option perfect for busy mornings. These fluffy, flavorful bites are made in the Instant Pot for quick and consistent results every time.

Ingredients

• 6 large eggs
• ½ cup shredded cheddar cheese
• ¼ cup heavy cream
• 2 slices cooked bacon, crumbled
• ¼ cup diced bell peppers (optional)
• Salt and pepper to taste
• Non-stick cooking spray or silicone egg mold

Instructions

1. Prepare the Egg Mixture:
   • In a mixing bowl, whisk together the eggs, heavy cream, cheese, salt, and pepper until well combined.
   • Stir in the crumbled bacon and bell peppers.
2. Prepare the Instant Pot:
   • Add 1 cup of water to the Instant Pot and place the trivet inside.
   • Spray the silicone egg mold with non-stick cooking spray.
3. Fill the Molds:
   • Pour the egg mixture evenly into the molds, leaving a little space at the top to prevent overflow.
4. Cook the Egg Bites:
   • Cover the silicone mold with foil and place it on the trivet.
   • Close the Instant Pot lid, set it to “Sealing,” and cook on High Pressure for 8 minutes.
   • Once done, let the pressure release naturally for 10 minutes, then perform a quick release.
5. Serve and Enjoy:
   • Carefully remove the mold from the Instant Pot and let the egg bites cool for a few minutes before removing them.
   • Serve warm or store in the refrigerator for up to 5 days.

Nutritional Information (per serving):

• Calories: 120
• Protein: 9g
• Fat: 9g
• Carbohydrates: 1g
• Fiber: 0g
• Net Carbs: 1g

2. Instant Pot Low-Carb Pancakes

Instant Pot Low-Carb Pancakes are a fluffy, satisfying breakfast treat that fits perfectly into your low-carb lifestyle. Made with almond flour and cooked to perfection in the Instant Pot, these pancakes are a guilt-free way to start your day.

Ingredients

• 1 cup almond flour
• 1 tsp baking powder
• 2 large eggs
• ¼ cup unsweetened almond milk
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• 1-2 tbsp erythritol or preferred low-carb sweetener
• Non-stick cooking spray or parchment paper

Instructions

1. Prepare the Batter:
   • In a mixing bowl, whisk together almond flour and baking powder.
   • In a separate bowl, beat the eggs, then add almond milk, melted butter, vanilla extract, and sweetener.
   • Combine the wet and dry ingredients, mixing until smooth.
2. Prepare the Instant Pot:
   • Add 1 cup of water to the Instant Pot and place the trivet inside.
   • Spray a small heat-proof baking dish or ramekin with non-stick spray or line it with parchment paper.
3. Assemble the Pancakes:
   • Pour the batter into the prepared dish, filling it about halfway to allow for rising.
4. Cook the Pancakes:
   • Cover the dish with foil and place it on the trivet in the Instant Pot.
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 12 minutes.
   • Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
5. Serve and Enjoy:
   • Carefully remove the dish, let the pancake cool for a minute, and slice into portions or serve as is.
   • Top with sugar-free syrup, fresh berries, or whipped cream for added flavor.

Nutritional Information (per serving):

• Calories: 150
• Protein: 6g
• Fat: 12g
• Carbohydrates: 3g
• Fiber: 2g
• Net Carbs: 1g

3. Cheesy Cauliflower Breakfast Bake

Cheesy Cauliflower Breakfast Bake is a comforting, low-carb alternative to traditional breakfast casseroles. Packed with flavor, this dish combines tender cauliflower, eggs, and gooey melted cheese into a savory bake that’s perfect for brunch, meal prep, or busy mornings.

Ingredients

• 2 cups cauliflower florets (chopped into small pieces)
• 6 large eggs
• 1 cup shredded cheddar cheese
• ½ cup heavy cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/4 cup cooked bacon bits or diced ham

Instructions

1. Prepare the Cauliflower:
   • Heat olive oil in a skillet over medium heat. Add the cauliflower pieces and sauté for 5-6 minutes until tender. Season with garlic powder, onion powder, salt, and pepper.
2. Prepare the Egg Mixture:
   • In a mixing bowl, whisk together the eggs and heavy cream.
3. Combine Ingredients:
   • Spray a baking dish with non-stick cooking spray. Add the sautéed cauliflower and top with shredded cheddar cheese. Pour the egg and cream mixture evenly over the cauliflower.
4. Cook the Mixture:
   • Cover with aluminum foil and place in the Instant Pot on the trivet with 1 cup of water in the pot.
   • Close the lid and set the valve to “Sealing.” Cook on High Pressure for 10 minutes.
5. Release Pressure:
   • Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
6. Serve and Enjoy:
   • Remove from the Instant Pot, slice, and serve warm. Add optional bacon bits or diced ham for an extra protein boost.

Nutritional Information (per serving):

• Calories: 190
• Protein: 9g
• Fat: 15g
• Carbohydrates: 5g
• Fiber: 2g
• Net Carbs: 3g

4. Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo is a creamy, satisfying low-carb dish that’s perfect for lunch or dinner. This comforting recipe combines tender chicken, crisp-tender broccoli, and a rich, creamy Alfredo sauce—all made effortlessly in the Instant Pot.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp butter
• 2 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 cup chicken broth

Instructions

1. Sauté the Chicken:
   • Turn on the Instant Pot and select the “Sauté” function. Add 1 tbsp of butter. Season chicken pieces with garlic powder, onion powder, salt, and pepper.
   • Add the chicken to the pot and cook for 3-4 minutes until browned on all sides. Remove the chicken and set aside.
2. Add Broth and Pressure Cook:
   • Add chicken broth to the Instant Pot and scrape up any browned bits from the bottom of the pot. Add the broccoli florets and return the cooked chicken to the pot.
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 5 minutes.
3. Quick Release:
   • After cooking, carefully perform a quick release of the pressure.
4. Add the Alfredo Sauce:
   • Open the lid and turn the Instant Pot back to “Sauté.” Add the remaining butter, heavy cream, and Parmesan cheese to the pot. Stir until the sauce thickens and everything is coated.
5. Serve and Enjoy:
   • Remove the pot from heat and serve hot. Garnish with additional Parmesan if desired.

Nutritional Information (per serving):

• Calories: 340
• Protein: 28g
• Fat: 24g
• Carbohydrates: 6g
• Fiber: 2g
• Net Carbs: 4g

5. Low-Carb Chili

This Low-Carb Chili is a hearty, flavorful, and comforting dish perfect for cold days or when you crave a satisfying meal. Made in the Instant Pot, this recipe combines ground beef, aromatic vegetables, and spices into a cozy, low-carb alternative to traditional chili.

Ingredients

• 1 lb ground beef (or turkey)
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 cup beef broth
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Sauté the Aromatics and Meat:
   • Turn on the Instant Pot and select the “Sauté” function. Add olive oil to the pot.
   • Add diced onions and bell peppers to the pot and sauté for 3-4 minutes until softened.
   • Add garlic and stir for another minute.
2. Add the Ground Beef:
   • Add ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink.
3. Add Spices and Tomatoes:
   • Stir in chili powder, cumin, smoked paprika, salt, and pepper.
   • Add the drained diced tomatoes and beef broth to the pot, stirring well to combine.
4. Pressure Cook the Chili:
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
5. Release the Pressure:
   • Allow a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
6. Serve and Enjoy:
   • Stir the chili and serve warm. Top with shredded cheese, sour cream, or fresh cilantro if desired.

Nutritional Information (per serving):

• Calories: 280
• Protein: 22g
• Fat: 18g
• Carbohydrates: 8g
• Fiber: 3g
• Net Carbs: 5g

6. Egg Roll in a Bowl

Egg Roll in a Bowl is a simple, low-carb twist on the classic egg roll, combining all your favorite flavors without the wrapper. This one-pot meal is quick, easy, and full of savory goodness—perfect for busy weeknights or meal prep.

Ingredients

• 1 lb ground pork or chicken
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 2 tbsp soy sauce (or coconut aminos for paleo/gluten-free)
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 2 green onions, sliced
• Optional: 1 tsp sriracha for added heat

Instructions

1. Sauté the Aromatics:
   • Turn on the Instant Pot and select the “Sauté” function. Add sesame oil and minced garlic and ginger. Stir for 30 seconds until fragrant.
2. Cook the Meat:
   • Add the ground pork or chicken to the pot. Cook until browned and fully cooked, breaking it up with a spoon.
3. Add Vegetables:
   • Stir in shredded cabbage and carrots. Add soy sauce and sriracha (if using) to the mixture.
4. Pressure Cook:
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 3 minutes.
5. Quick Release:
   • Perform a quick release after cooking.
6. Serve and Garnish:
   • Open the lid, stir everything well, and top with green onions before serving.

Nutritional Information (per serving):

• Calories: 320
• Protein: 20g
• Fat: 22g
• Carbohydrates: 12g
• Fiber: 4g

7. Garlic Butter Salmon and Asparagus

Garlic Butter Salmon and Asparagus is a flavorful, easy, and healthy low-carb recipe that’s perfect for weeknight dinners or special occasions. Made quickly in the Instant Pot, this combination of tender salmon and perfectly cooked asparagus is simple, delicious, and ready in no time.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb fresh asparagus, trimmed
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp lemon juice
• 1 tsp dried parsley
• Salt and pepper to taste
• Optional: 1 tbsp olive oil

Instructions

1. Prepare the Instant Pot:
   • Turn on the Instant Pot and select the “Sauté” function. Add butter, minced garlic, and olive oil (optional).
2. Sauté the Asparagus:
   • Add asparagus to the pot. Season with a pinch of salt and pepper. Sauté for 2-3 minutes until bright green and tender-crisp. Remove the asparagus from the pot and set aside.
3. Sear the Salmon:
   • Season the salmon fillets with salt, pepper, and dried parsley. Add them to the Instant Pot and sear for 2-3 minutes per side until lightly browned.
4. Pressure Cook the Salmon and Asparagus:
   • Add 1 cup of water and lemon juice to the pot. Place the asparagus back in the pot on the trivet with the salmon fillets.
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 4 minutes.
5. Quick Release the Pressure:
   • Perform a quick release of the pressure once the cooking is complete.
6. Serve:
   • Carefully remove the salmon and asparagus from the pot. Drizzle with additional melted butter and garnish with lemon slices if desired.

Nutritional Information (per serving):

• Calories: 310
• Protein: 30g
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 3g

8. Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff is a rich, savory, and comforting low-carb twist on the classic recipe. This one-pot Instant Pot recipe combines tender beef, earthy mushrooms, and a creamy, flavorful sauce—all ready in a fraction of the time. Perfect for busy weeknights or cozy family dinners.

Ingredients

• 1 lb beef stew meat (cut into bite-sized pieces)
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Instructions

1. Sauté the Meat:
   • Turn on the Instant Pot and select the “Sauté” function. Add olive oil and butter. Season beef with salt and pepper, and brown the pieces on all sides for 3-4 minutes. Remove and set aside.
2. Sauté the Mushrooms:
   • Add sliced mushrooms to the pot. Sauté for 3-4 minutes until browned and softened.
3. Add Beef and Broth:
   • Return the browned beef to the pot. Add beef broth, Worcestershire sauce, garlic powder, and onion powder. Stir everything together.
4. Pressure Cook:
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
5. Quick Release:
   • After cooking, perform a quick release of the pressure.
6. Stir in Sour Cream:
   • Open the lid and stir in the sour cream until the sauce is creamy and well-blended. Simmer on the “Sauté” function for 2-3 minutes if needed.
7. Serve:
   • Garnish with fresh parsley and serve warm.

Nutritional Information (per serving):

• Calories: 360
• Protein: 28g
• Fat: 22g
• Carbohydrates: 9g
• Fiber: 2g
• Net Carbs: 7g

9. Instant Pot Zucchini Lasagna

Instant Pot Zucchini Lasagna is a low-carb, flavorful, and easy alternative to traditional lasagna. Layered with zucchini slices, savory marinara sauce, ground meat, and gooey melted cheese, this one-pot recipe is perfect for satisfying comfort food cravings without the carbs.

Ingredients

• 1 lb ground beef or ground turkey
• 3 medium zucchinis, sliced into thin rounds
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup marinara sauce
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Sauté the Meat:
   • Turn on the Instant Pot and select the “Sauté” function. Add olive oil, then add the ground meat. Season with salt, pepper, and garlic powder. Cook until browned.
2. Layer the Ingredients:
   • Turn off the “Sauté” function. Layer zucchini slices, cooked meat, ricotta cheese, and marinara sauce in the Instant Pot. Repeat layers until all ingredients are used. Sprinkle dried basil over the top.
3. Add Mozzarella:
   • Add shredded mozzarella cheese on the top layer.
4. Pressure Cook:
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 8 minutes.
5. Quick Release the Pressure:
   • Perform a quick release of the pressure and carefully open the lid.
6. Serve:
   • Let the lasagna sit for 2-3 minutes, then scoop out a serving and enjoy warm.

Nutritional Information (per serving):

• Calories: 320
• Protein: 26g
• Fat: 20g
• Carbohydrates: 9g
• Fiber: 3g
• Net Carbs: 6g

10. Creamy Keto Chicken Soup

Creamy Keto Chicken Soup is the ultimate comforting, low-carb recipe that’s rich, flavorful, and perfect for chilly evenings or when you’re in need of a hearty meal. Made in the Instant Pot, this soup combines tender chicken, aromatic veggies, and a creamy base for a bowl of pure coziness.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup celery, chopped
• 1 cup carrots, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Sauté the Aromatics:
   • Turn on the Instant Pot and select the “Sauté” function. Add olive oil, diced onion, and garlic. Cook for 2-3 minutes until fragrant.
2. Sauté the Vegetables:
   • Add diced carrots and celery to the pot. Stir for another 2-3 minutes.
3. Add Chicken and Broth:
   • Place the chicken breasts into the Instant Pot and pour in the chicken broth. Season with salt, pepper, thyme, and parsley.
4. Pressure Cook:
   • Close the lid, set the valve to “Sealing,” and cook on High Pressure for 10 minutes.
5. Quick Release:
   • After cooking, perform a quick release and remove the chicken breasts from the pot. Shred the chicken using two forks.
6. Add Cream and Chicken:
   • Return the shredded chicken to the pot. Stir in the heavy cream, then simmer on the “Sauté” function for 3-5 minutes until heated through.
7. Serve:
   • Garnish with additional fresh parsley if desired and serve hot.

Nutritional Information (per serving):

• Calories: 400
• Protein: 28g
• Fat: 28g
• Carbohydrates: 8g
• Fiber: 2g
• Net Carbs: 6g

FAQ

What is the advantage of using an Instant Pot for low-carb recipes?

Using an Instant Pot saves time by cooking meals quickly under pressure. It’s perfect for preparing low-carb dishes with minimal effort, as it enhances flavors while maintaining the health benefits of low-carb ingredients.

Can I substitute ingredients in these low-carb recipes?

Yes, many ingredients can be substituted based on dietary preferences or availability. For instance, you can swap ground turkey for beef or use dairy-free alternatives like almond milk in place of heavy cream.

Are these recipes suitable for meal prepping?

Absolutely! Most of these recipes are great for meal prepping because they store well and can be reheated easily. They’re ideal for busy schedules, as they allow you to enjoy homemade low-carb meals throughout the week.

How can I ensure the recipes are completely low-carb?

Stick to fresh, whole, and low-carb ingredients like zucchini, cauliflower, leafy greens, lean proteins, and healthy fats. Avoid high-carb ingredients like regular pasta, sugar, and processed foods. Always double-check nutritional information if needed.