Written recipes below video.
CRACK CHICKEN LETTUCE WRAPS
6 slices cooked bacon
2 pounds boneless chicken breast (frozen or thawed)
1 packet ranch seasoning
8 oz cream cheese
chopped green onions
1 cup of water
Put chicken and 1 cup of water in the Instant Pot.
Put on the lid and push MANUAL or PRESSURE COOK for 25 minutes if frozen and 20 if thawed. Do a quick release when the timer is done.
Remove chicken and shred. Dump out the extra water.
Keep your Instant Pot on warm. Add chicken back in. Add ranch packet, cream cheese, green onions, and bacon. Stir until everything is well combined. Serve over lettuce for Crack Chicken Lettuce Wraps.
You can add Cheddar Cheese on top if desired. 🙂
PHILLY CHEESESTEAK STUFFED PEPPERS:
3 Red peppers
8 oz mushrooms, sliced
1 cup yellow onion, sliced
12 slices provolone cheese
1 lb shaved beef, stir fry meat, or thinly sliced steak
1/2 tsp sea salt
1/4 tsp ground black pepper
2 tsp garlic or 2 large garlic cloves
1 Tbsp chopped fresh parsley, optional
Prep the ingredients by slicing the onions and mushrooms. Cut the tops off the peppers and remove the seeds and white membrane.
Push Sauté on the Instant Pot. Add olive oil, the onion, mushrooms, salt, and pepper to the pan and cook for about 8 minutes. Remove the vegetables to the side.
Add more olive oil to the pan, if needed, along with a sprinkle of salt and pepper, and sauté the shaved beef for 6 minutes until browned on the outside. It’s ok if the inside isn’t cooked through since the meat will finish cooking during baking.
Stir in the minced garlic and cook for 1 more minute. Add the onion/mushroom mixture back to the pan.
Put the pepper halves in the bottom of your Instant Pot.
Put a slice of provolone cheese in the bottom of each pepper.
Fill the pepper with the cooked vegetable/meat mixture and sprinkle with a little more salt and pepper.
Place a slice of cheese on the top of each pepper.
Add 1 cup of water and place the peppers onto the trivet, steamer basket or even a springform pan.
Close the lid, lock it in place, and turn the knob to sealing. Hit the manual or pressure cook button and set it for 5 minutes. Allow a 5 minute natural release when cook time is up.
Using the handles of the trivet or steamer basket, carefully remove the peppers from the pot.
Garnish with parsley (optional)
Serve immediately and enjoy this Keto Philly Cheese Steak Peppers!
INSTANT POT BUTTER CHICKEN
2 cups Onion, diced
5 cloves Garlic, minced
4 tablespoons Butter
2 pounds chicken thighs or chicken breasts cut into bite-size pieces
15 ounces Tomato sauce, no added sugar
3 tablespoons Tomato paste
2 tablespoons Red curry paste
2 teaspoons Garam masala
1 1/2 teaspoons ground ginger
1 teaspoon salt
½ teaspoon Smoked paprika
1/2 cup Heavy cream
Set your Instant Pot to SAUTE and add butter, onion, and garlic. Sauté for approximately 5 minutes until the onions are tender. Press OFF to cancel the sauté.
Add the chicken, tomato sauce, tomato paste, red curry paste, garam masala, ground ginger, salt, and smoked paprika to the Instant Pot. Lock the lid in place and turn the pressure valve to seal it. Set to HIGH PRESSURE for 7 minutes.
When the timer goes off do a natural release for 5 minutes and then turn the valve on top to VENTING to let the remaining steam out of the pressure cooker.
Remove the lid and using a slotted spoon remove the chicken from the sauce and set it aside.
Add the heavy cream to the pot and, using an immersion blender puree the sauce until smooth.
Set the Instant Pot to SAUTE and stir the sauce while simmering for 7-10 minutes, or until it thickens. Turn OFF sauté.
Add the chicken back to the sauce, stir together, and serve with a garnish of cilantro.
Video Credit for 3 EASY Instant Pot KETO Recipes – Low Carb Recipes