We are renovating our kitchen which means that for the next two weeks I will have no oven! I’ll be able to hook my microwave up in the basement bar area and I’ll have a mini fridge but my plan is to pull out the crock pot and the instant pot to keep us fed semi-regularly without having to go out for every meal.
We are talking total GUT JOB. I’m a little nervous.
So here’s a round up of a TON of keto friendly, low carb crock pot and instant pot recipes because I think that even if you have a full kitchen at the ready (lucky you!) that the instant pot is the greatest invention ever!
I have this instant pot and LOVE it! And my crockpot it an smaller oldie goldie hand me down but I just ordered this BAD BOY to help us get through this remodel 😉 I’m not sure that you need more than one normally but I plan on having them both going at all times haha
INSTANT POT DIY SANDWICH MEAT
Author: Confessions of a Meal Plan Addict
Boneless, Skinless Turkey Breast, 2-3 pounds.
½ cup seasoning of choice
2 garlic cloves, minced (optional) I just love garlic!
1 cup chicken broth
Season the turkey with your seasonings.
Insert the trivet into your liner.
Pour the chicken broth into the pot.
Place the turkey on top of the trivet.
Add minced garlic onto the breast (optional)
Using the manual setting, set the timer to 30 minutes.
Once the timer beeps, release the pressure (quick release).
Check the internal temperature and ensure it is at least 165F
Let the meat cool, and then cut the strings off and slice thinly. If you let it sit in the fridge overnight it will be much easier to slice.
Makes 1 (2-pound) squash
What You Need
1 (2-pound) spaghetti squash
1 cup water
Electric pressure cooker or Instant Pot
Steamer basket or trivet
Pierce the squash all over with a paring knife. Pierce the squash all over with a paring knife, making about 12 (1/2-inch) vents for the steam to penetrate the squash’s skin.
Insert the steamer insert and add the water. Add the water to an electric pressure cooker insert and then set its steamer basket or a metal trivet inside as well.
Cook on high pressure for 15 minutes. Add the squash to the insert. Seal the pressure cooker and cook on HIGH pressure for 15 minutes.
Use instant release to release the cooker’s pressure and remove the squash. When your 15 minutes is up, release the pressure immediately. Carefully open the cooker and remove the squash.
Cool slightly, then shred the squash with a fork. Give the squash at least 10 minutes to cool before halving, removing the seeds, and shredding.
Storage: Leftover cooked squash can be stored in an airtight container in the refrigerator for up to 5 days.