Keto Chicken Instant Pot Recipes: Quick, Easy, and Delicious

The Instant Pot has revolutionized cooking, especially for those following a ketogenic diet. It offers a convenient and efficient way to prepare flavorful, low-carb meals. Chicken, being a versatile and keto-friendly protein source, is a perfect match for the Instant Pot. This article explores a variety of keto chicken Instant Pot recipes, providing you with delicious and easy options for any night of the week.

Creamy Mushroom Chicken

This recipe delivers a mouthwatering low-carb meal that's incredibly easy to make in your Instant Pot. The tender chicken and umami flavor of the mushrooms, combined with a velvety sauce, make it a family favorite.

Ingredients

• Boneless, skinless chicken thighs (or breasts)
• Button or cremini mushrooms
• Heavy cream (or coconut cream for dairy-free)
• Dijon mustard
• Glucomannan (or xanthan gum)
• Garlic
• Butter
• Thyme
• Chicken broth
• Salt and pepper

Instructions

1. Sauté the mushrooms: Turn the Instant Pot onto the sauté function and add the butter. Add the mushrooms and garlic, and cook, stirring frequently, until mushrooms are nicely browned. Add the thyme and sprinkle lightly with salt and pepper. Cook another 30 seconds. Turn off the Instant Pot.
2. Add the chicken: Place the cut up chicken just on top of the mushrooms and season with more salt and pepper. Add the broth.
3. Pressure cook: Secure the lid and set to manual function (high) to cook for 5 minutes. Once the cooking is done, let the pressure release naturally for 5 minutes, then vent it to relieve the remaining pressure.
4. Thicken the sauce: Use a slotted spoon to scoop out the chicken onto a plate, leaving the mushrooms in the pot. Add the cream and mustard, whisk to combine and set on sauté again. Cook a few minutes until the sauce has thickened a little. Remove about half a cup of the liquid and whisk in the glucomannan. Add back to the pot and stir in to make a thicker, richer gravy.
5. Serve: Add the chicken back to the pot to coat with the sauce. Serve over cauliflower rice, zucchini noodles, or your favorite low-carb side dish.

Stovetop Instructions

1. Melt the butter over medium heat in a dutch oven.
2. Sauté the mushrooms and garlic with the thyme, salt, and pepper as directed.
3. Stir in 2/3 cup broth (you need additional liquid for the stovetop) and bring to a simmer, then stir in the chicken.
4. Transfer the chicken and mushrooms to a bowl while you make the sauce.
5. Add the cream and mustard, and cook until it thickens, then whisk in the glucomannan or xanthan gum.

Tips and Considerations

• Rubbery chicken: Avoid overcooking the chicken. Thighs are more forgiving due to their higher fat content. Ensure no more than 5 minutes of cooking time with a 5-minute natural pressure release.
• Frozen chicken: Thaw chicken before cooking to avoid a watery sauce.
• Carb count: This recipe contains 2.4g net carbs per serving.

Instant Pot Lemon Garlic Chicken

This one-pot recipe is perfect for busy weeknights, offering a burst of bright and fresh flavors. It's low in carbs, keto-friendly, and incredibly easy to prepare.

Ingredients

• Chicken pieces
• Olive oil
• Butter
• Onions
• Garlic
• Lemon zest
• Lemon juice
• Italian seasoning
• Chicken broth
• Heavy cream (optional)
• Salt and pepper
• Garlic powder
• Parsley for garnish

Instructions

1. Season the chicken with salt, black pepper, and garlic powder.
2. Press the Sauté function on the Instant Pot and add the olive oil.
3. Brown the chicken on each side for 2-3 minutes, or until golden brown. Transfer to a plate.
4. Melt butter in the Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute.
5. Remove chicken from Instant Pot using tongs and set aside on a large serving plate.
6. Stir in heavy cream (if using) into the Instant Pot.
7. Press off and turn Instant Pot to SAUTE function. Cook and allow sauce to bubble and thicken.
8. Turn off and add chicken back to the Instant Pot to coat with sauce.
9. Sprinkle chicken with chopped parsley and serve hot with your favorite sides.

Stovetop Instructions

1. In a medium-sized skillet over medium-high heat add olive and cook for 5-6 minutes on each side, or until chicken reaches 165 degrees.
2. Return pan back to heat and melt butter. Stir in the onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute.
3. Add Italian seasoning, lemon zest and chicken broth.
4. Stir in heavy cream (**If you like your sauce thicker - you can thicken with a cornstarch slurry (if not low carb) or 1/2 teaspoon of xanthum gum.).
5. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot.
6. Sprinkle chicken with chopped parsley and serve hot with your favorite sides.

Serving Suggestions

Serve this Instant Pot lemon garlic chicken with a salad, cauliflower rice, or spiralized zucchini noodles.

Instant Pot Chicken Thighs

Chicken thighs are a flavorful and budget-friendly option for keto meals. Cooking them in the Instant Pot results in tender, juicy chicken that's ready in a flash.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Bone-in, skinless chicken thighs
• Avocado oil (or vegetable oil)
• Water or chicken stock
• Seasoning mix (salt, pepper, garlic powder, paprika, etc.)

Instructions

1. Combine all of the seasoning in a small bowl. Lay the chicken thighs out on a cutting board and season chicken on both sides evenly with the seasoning mixture.
2. Turn the Instant Pot on HI Sauté. When the display reads "hot" add 1 tablespoon of the oil.
3. Brown the chicken thighs on both sides in batches adding additional oil as needed. This will only take 3-4 minutes per side to reach golden brown.
4. Remove the chicken from the pot and add the water or broth. Scrape the bottom of the pot with a wooden spoon to remove any burned bits. Cancel sauté function.
5. Add the trivet (or steamer basket will work) to the pot, then stack the chicken on top.
6. Seal the Instant pot lid and pressure cook on high for 10 minutes.
7. When the Instant Pot is finished cooking, do a 10 minute natural pressure release, then release the rest of the pressure with a quick release.
8. Check the chicken for doneness by inserting an meat thermometer probe into the chicken thigh and make sure the internal temperature is at least 165F.
9. Remove the chicken from the pot and serve.

Tips and Considerations

• Use bone-in chicken thighs for juicier results.
• Remove the skin as it won't crisp up in the Instant Pot.
• Scrape the bottom of the pot to avoid the "burn" warning.
• The cooking liquid can be used to make a gravy with a cornstarch slurry (not keto-friendly).

Instant Pot Salsa Chicken

This simple keto chicken dish is perfect for the whole family and incredibly versatile.

Ingredients

• Boneless chicken breasts or thighs
• Salsa (mild or medium heat)
• Cumin
• Paprika
• Garlic powder
• Salt and pepper
• Optional: Taco seasoning

Instructions

1. Press the sauté button on your Instant Pot (set to med heat) and add oil to the pot.
2. Season the chicken with salt and pepper, then nestle on the bottom of the pot.
3. Mix the cumin, paprika and garlic powder together and sprinkle on top. Flip after 3-4 minutes. then cook an additional 1-2 minutes.
4. Pour the salsa over the chicken breasts.
5. Lock on cover and manually set the Instant Pot to pressure cook for 10 minutes on High pressure.
6. Use quick release once done.

Serving Suggestions

Serve with low-carb sides like cauliflower rice, or use the shredded chicken in tacos, casseroles, burrito bowls, taco salads, enchiladas, and quesadillas.

Tips and Considerations

• Net carb count depends on the salsa used (around 5 grams per serving).
• Salsa Verde adds a tangy flavor.
• For a creamy version, add cream cheese to the hot chicken and stir until melted.
• Can be made with frozen chicken (11-13 minutes under pressure).
• Leftovers freeze well for up to 3-4 months.

Slow Cooker Instructions

Slow cook the salsa chicken for 3-4 hours on high or 6-8 hours on low.

Instant Pot Crack Chicken

This recipe is cheesy, creamy comfort food at its finest, made keto-friendly with simple ingredient swaps.

Ingredients

• Chicken breasts or thighs
• Bacon (sugar-free)
• Chicken broth
• Cream cheese
• Cheddar cheese
• Parsley
• Dill
• Chives
• Onion powder
• Garlic powder
• Salt and pepper
• Optional: Xanthan gum

Instructions

1. Set your Instant Pot to high saute and add the bacon to the pot. Cook until the bacon is crispy. Remove from the pot.
2. Add the chicken broth to the pot and then the chicken.
3. Place the cream cheese on top of the chicken and then sprinkle with the parsley, dill, chives, onion powder, garlic powder, salt, and pepper.
4. Place the lid on the Instant Pot and set to seal. Cook on high pressure for 12 minutes.
5. Do an instant release.
6. Remove the chicken from the pot and use forks to shred.
7. Stir the cream sauce and add the cheese to the pot. Place the lid back on the pot and allow it to sit until the cheese melts. Stir again.

Serving Suggestions

Serve with a simple side salad, zucchini noodles, or over cauliflower rice.

Read also: Keto Calorie Counting: A Detailed Guide

Tips and Considerations

• Choose a sugar-free bacon brand.
• To thicken the sauce, add ½ teaspoon of xanthan gum to the cheese sauce.
• Recipe can be frozen for up to three months.
• Be mindful of maltodextrin in ranch seasoning, as it is not keto-friendly.

Instant Pot Creamy Chicken

This one-pot recipe is easy to make and great for meal prepping.

Ingredients

• Chicken
• Butter
• Cream cheese
• Heavy cream
• Seasoning (salt and pepper)

Instructions

1. Press Saute on Instant Pot and melt butter.
2. Season chicken with salt and pepper, then place in pot and sear for 3-4 minutes on both sides.
3. Press, Cancel, then add the remaining ingredients to the pot.
4. Lock lid in place and make sure valve is set to “sealing.” Cook on Manual High for 5 minutes.
5. Allow pressure to release naturally for 10 minutes and then release remaining pressure by moving the valve to “venting.”
6. Press Cancel, then Saute. Remove lid and transfer chicken to a cutting board.
7. Stir the creamy base and then taste, and season as desired.
8. Add the chicken back to the pot and allow it to warm in the sauce.

Tips and Considerations

• For a dairy-free version, swap butter, cream cheese, and heavy cream with coconut oil and canned coconut milk.
• Allowing the pressure inside the instant pot to release naturally on it’s own for at least 10 minutes will ensure that whatever meat is cooking up will remain tender.

Serving Suggestions

This Instant Pot Creamy Chicken serves great over zucchini noodles, cauliflower rice or all on its own.

Read also: Magnesium Supplements for Keto

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