Karen S. Lee started cooking Paleo-friendly foods for her family to help with food allergies. Hectic schedules make planning meals hard enough, and sticking to a low-carb, healthy whole foods regime adds an additional challenge. With an Instant Pot, turn time-consuming family favorites into fast, stress-free meals.
Her cookbook, Keto Cooking with Your Instant Pot (2018, Page Street Publishing Co.), instructs how to enjoy delicious food easily and without guilt.
Seventy-five low-carb, comforting dishes include: Eggs en Cocotte, Heal Everything Chicken Soup, Vietnamese Beef “Noodle” Soup, Low-Carb New England Clam Chowder, Grain-Free Lobster Mac and Cheese, Smothered Pork Chops, Mexican Stuffed Peppers, Noodle-Free Lasagna, Chocolate Lava Cake, etc.
Not Your Mama’s
1/2 pound ground sirloin beef
1/2 pound ground pork
2 large eggs, beaten
1/4 cup finely chopped onion
1 clove garlic, minced
1/2 cup extra fine blanched almond flour
1/4 cup coconut flour
1/2 cup marinara sauce, reserve 2 tablespoons for topping
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon dried tarragon
1/2 cup fresh flat leaf parsley, reserve 1 tablespoon for garnish
1 cup water
In large mixing bowl, combine all ingredients except water, mix well. Transfer mixture to loaf pan big enough to fit in inner pot of Instant Pot. Cover top of meatloaf mixture with 2 tablespoons marinara sauce. Loosely cover pan with foil. Put water in inner pot, place trivet inside. Place pan with meatloaf mixture on top of trivet. Close lid tightly, move steam release handle to “sealing.” Press “pressure cooker/manual” button, set timer for 30 minutes on high pressure.
Allow pot to cool naturally until float valve drops down. Press “cancel” and open lid. Take out trivet with pan on top, let meatloaf rest 5 minutes. Serve immediately, garnish with parsley; eight servings.