KETO RECIPES: STAY WARM WITH THESE COZY KETO-FRIENDLY BOWLS
Chilly weather calls for cozy meals! Something about soup, chili, or other warm dishes in a bowl just make me feel toasty and happy inside. Recipes for a few of my favorites can be found below and you can find dozens more in my newest cookbook, Keto In An Instant which features recipes for your Instant Pot, so not only are they delicious, they are FAST! The soup chapter in my newest book features the following recipes:
Meat Lover’s Chili
Chicken and Green Chile Soup
Italian Meatball Soup (see recipe below)
Coconut Milk Crab Bisque
Pork Verde Soup
Lasagna Soup
Chicken Low-Carb Tortilla Soup
Creamy Tomato-Basil Soup
Sausage-Kale Soup
Buffalo Chicken Chowder
There are also cozy bowls of deliciousness in other chapters as well, such as:
Coconut Curry Mussels with Zucchini Noodles (seafood chapter)
Shrimp Italiano (recipe below - seafood chapter)
Weeknight Shrimp Gumbo (seafood chapter)
Shredded Green Chile Chicken Bowl (chicken chapter)
Pork Belly Ramen with Veggie Noodles (recipe below - pork chapter)
Bacon Cauliflower “Mac” and Cheese (pork chapter)
Ginger and Five-Spice Brisket Bowls (beef chapter)
3 COZY RECIPES FROM KETO IN AN INSTANT!
ITALIAN MEATBALL SOUP
Serves 4
Active prep time: 15 minutes
Cook time: 12 minutes
1 pound ground beef (80-85% lean)
3 tablespoons grated onion
2 cloves garlic, minced
1 large egg
3 tablespoons grated parmesan cheese, plus more for garnish
1 tablespoon Italian seasoning
2 tablespoons olive oil
4 cups chicken broth
1 (14.5-ounce) can Italian-seasoned diced tomatoes in juice
1 (5-ounce) package fresh baby spinach
1/4 cup chopped fresh basil leaves
Grated zest and juice of 1 lemon
1/2 teaspoon fine Himalayan pink salt
1/2 teaspoon black pepper
DIRECTIONS
In a large bowl, combine the beef, onion, garlic, egg, parmesan, and Italian seasoning. Mix thoroughly, then shape the mixture into small meatballs (about 1 tablespoon each).
Select SAUTÉ on the Instant Pot. When hot, add 1 tablespoon of the olive oil. Add half the meatballs to the hot oil and sauté on all sides until browned (meatballs will not be cooked through), 3 to 4 minutes. Transfer the meatballs to a bowl. Repeat with the remaining 1 tablespoon olive oil and meatballs. Select CANCEL.
Return all the meatballs to the Instant Pot and add the broth and tomatoes. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.
Add the spinach, basil, lemon zest, lemon juice, salt, and black pepper to the soup. Stir to wilt spinach and serve.
PORK BELLY RAMEN WITH ZUCCHINI NOODLES
Serves 4
Active prep time: 15 minutes
Cook time: 40 minutes
1 pound center-cut pork belly
1 tablespoon coconut aminos, tamari, or soy sauce
1/4 teaspoon erythritol (optional)
1 teaspoon avocado oil
1/2 cup coarsely chopped onion
3 cloves garlic, peeled and halved
6 cups beef or chicken broth
2 cups shiitake mushrooms, stems removed, caps sliced
2 tablespoons grated fresh ginger
1 (10-to-12 ounce) package zucchini or summer squash noodles
2 large eggs, soft-boiled (see Tip) peeled and halved
1/4 cup sliced green onions, for serving
Optional toppings:
Pho inspired: chopped fresh mint, cilantro, jalapeño and lime.
Traditional ramen: dried seaweed strips, bean sprouts, corn.
DIRECTIONS
In a small bowl, combine the pork belly and coconut aminos. Turn the pork over to coat both sides. If desired, sprinkle with erythritol. Let stand 10 minutes.
Select SAUTÉ on the Instant Pot. When the pot is hot, add the avocado oil. Add the onion and garlic to the hot oil and cook, stirring occasionally, for 3 minutes. Select CANCEL. Scrape the onion mixture into a bowl.
Select SAUTÉ. Add the pork belly to the pot, reserving the marinade. Cook until golden, carefully turning to brown all sides, about 3 minutes. Immediately add the broth, stirring to release any browned bits on the bottom of the pot. Return the onion mixture to the pot and add the mushrooms, reserved marinade, and ginger. Select CANCEL.
Secure the lid on the pot and close the pressure-relief valve. Set the pot to HIGH pressure for 30 minutes. At the end of the cooking time, quick-release the pressure. Transfer the pork belly to a cutting board and slice. You can slice into four larger pieces or eight smaller chunks. Cover to keep warm.
Select SAUTÉ on the Instant Pot. Return the cooking liquid and mushrooms to the pot and bring to a boil. Add the zucchini noodles and cook just until noodles are crisp-tender, about 3 minutes.
Divide the pork belly into four large soup bowls. Ladle the soup over the pork belly. Top with a soft-boiled egg half, the green onion, and any additional toppings.
PRESSURE COOKER TIP
You can soft-cook your egg in the pressure cooker, too! Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot and add the eggs to the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 2 minutes. At the end of the cooking time, immediately quick-release the pressure. Transfer the eggs to a bowl of ice water to quick cool.
SHRIMP ITALIANO
Serves 4
Active prep time: 40 minutes (includes marinade time)
Cook time: 0 minutes
I pound peeled and deveined large shrimp (about 8 shrimp)
4 tablespoons olive oil
4 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped prosciutto
1/2 cup diced yellow onion
1 tablespoon Italian seasoning
1 cup grape tomatoes
1/2 cup chicken broth
1/2 cup cream cheese, cubed
1/2 cup heavy cream
1/2 teaspoon fine Himalayan pink salt
1/4 teaspoon black pepper
1/2 cup finely sliced fresh basil leaves, for garnish
DIRECTIONS
In a resealable plastic bag, combine the shrimp, 3 tablespoons of olive oil, the garlic, lemon juice, and pepper flakes. Shake gently to mix and coat the shrimp. Let the shrimp marinate for at least 30 minutes. If you wish to marinate longer than 30 minutes, place in the refrigerator.
When ready to cook, select SAUTÉ on the Instant Pot. When the pot is hot, add the remaining 1 tablespoon oil. Add the prosciutto, onion and Italian seasoning to the hot oil and cook, stirring frequently, until the onion softend, about 5 minutes. Add the tomatoes, broth, and shrimp with its marinade. Hit CANCEL.
Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes. At the end of the cooking time, quick-release the pressure.
Open the pot and stir in the cream cheese, heavy cream, salt, and pepper until the cream cheese is melted. Sprinkle with basil.
Order before January 7th to take advantage of my pre-sale offer! Head to my the home page on ketointhecity.com for details! Don’t have an Instant Pot yet?! This is the one I use, super simple and basic, you don’t need a fancy one to make any of my recipes, I keep it simple ALWAYS!