Keto Instant Pot Soup Low Carb Food

KETO INSTANT POT® SOUP (LOW CARB)

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and select the Saute function. Add olive oil, onion, and garlic; cook until browned, about 3 minutes. Add cauliflower, green bell pepper, onion powder, salt, and pepper. Pour in chicken stock; close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add Cheddar cheese, half-and-half, turkey bacon, Dijon mustard, and hot sauce. Reselect Saute function; cook until bubbly, about 5 minutes.

LOW CARB CHICKEN TACO SOUP

Steps:

• Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
• Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
• Allow pressure to release naturally, about 10 minutes, before removing the lid.
• Remove chicken from pot and shred with two forks.
• Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated.
• Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
• Serve immediately
• Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
• Cover and cook on low for 4 hours.
• Remove chicken from pot and shred with two forks.
• Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
• Return chicken to the slow cooker and add the cilantro. Stir well to combine.
• Serve immediately.

KETO INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Add the broccoli, onion, garlic, and chicken broth, ground mustard, salt, pepper, and red pepper flakes to your Instant Pot.
• Cover, set the valve to sealing, and cook on high pressure for 5 minutes.
• Let the pressure release naturally for 5 minutes and then release the remaining pressure.
• Use an immersion blender to blend the soup to a smooth consistency. Alternately, carefully transfer the soup to your blender in batches and blend. Be careful while blending hot soup and be sure to vent the steam.
• Set the pot to sauté and add the cream and cheese to the hot soup. Stir constantly until the cheese has melted and the soup is smooth and creamy.
• Serve immediately with additional grated cheese and crumbled bacon, if desired.

KETO INSTANT POT ROTISSERIE CHICKEN SOUP

Steps:

• Place the trivet into the instant pot and then place a leftover chicken carcass (fresh or frozen) onto the trivet with the celery leaves and the peeled cloves of garlic. Add the water. Place the lid on and set to venting. Pressure cook on high for 1 hour.
• Do a quick release after the hour is up and once the pin drops remove the lid. Remove the carcass and separate any leftover meat. Remove the celery and garlic and strain the chicken stock, set aside leaving the instant pot empty.
• Add olive oil to the instant pot and set to instant pot to saute on normal heat. Add the carrots, celery, onion, salt and bay leaf and cook until softened. Then add the strained chicken stock, leftover chicken meat, garlic powder and pepper. Place lid on instant pot and set to venting. Pressure cook on high for 10 minutes.
• After the 10 minutes, do a quick release and once the pin drops, remove the lid and enjoy the soup. Add more salt and pepper to taste.