Instant Pot Pumpkin Recipe

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This Vegan Instant Pot Pumpkin Soup is a simple yet impressive soup that is easy on the prep, but big on flavor and ready in less than 20 mins! …


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Add water to the pressure cooker or Instant Pot and place the pan on the steamer rack. 5. Cook on high pressure for 20 minutes and let steam …

1. Whisk together the 2 eggs and add all remaining ingredients in the order listed.
2. Mix the ingredients together as instructed in the Instant Pot directions and pour them into a 6 x 3 pan.


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1 1/3 cup canned pure pumpkin puree 2 cups powdered erythritol sweetener 4 eggs, room temperature 4 tablespoons heavy cream 2 teaspoon


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Add the pumpkin, salt, pepper, nutmeg, turmeric and cook until warm. Hit CANCEL, pour in the chicken broth, and deglaze bottom of pot to make sure …

1. Press the SAUTE button on your Instant Pot, once it's hot, add oil and onions and cook until slightly soft, stirring frequently
2. Stir in the ginger and garlic and cook for another 20-30 seconds until fragrant. Add the pumpkin, salt, pepper, nutmeg, turmeric and cook until warm.Hit CANCEL, pour in the chicken broth, and deglaze bottom of pot to make sure pumpkin isn't stuck to bottom. Place lid on Instant Pot, turn vent to Sealing position, and hit MANUAL or PRESSURE COOK / HIGH for 5 minutesThe Instant Pot will take a few minutes to reach pressure. Allow a 5-minute natural release, then do a gradual quick release to release remaining pressure.
3. When pin drops, open lid, and stir. Use immersion blender to blend soup until slightly thick and creamy. Stir in the coconut milk and season with more salt and pepper, as needed.
4. Serve with pumpkin seeds / pepitas, parsley and more coconut cream if desired.


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2/3 cup coconut sugar (or low-carb granulated sweetener, like Swerve) 1 cup pumpkin puree 1 cup unsweetened almond milk or coconut milk 2 …

1. Whisk together all of the ingredients in a medium bowl or a large glass measuring cup.
2. Prepare the ramekins with nonstick spray. Pour about 1/2 cup of the mixture into each ramekin. Cover each ramekin tightly with a small piece of aluminum foil.
3. Pour a cup of water and the wire rack into the insert pot of your pressure cooker. Put three ramekins on the rack. If you have another similar rack, place it on top of the ramekins and stack the other ramekins on top.
4. Close the lid and the steam valve. Set the cooker to high pressure for 8 minutes. Let the cooker release pressure naturally for 15 minutes before releasing any remaining pressure manually.


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Filed Under: Chicken, Dairy-Free, Dinner, Gluten-Free, Instant Pot Recipes, Low-Carb, Lunch, Nut-Free, Poultry, Red Meat & Pork, While this …

1. Set your 6-quart Instant Pot to the saute function and add olive oil, onion, bell pepper, and jalapeño. Saute for 4-5 minutes.
2. Add crushed garlic and saute for 1 minute or until lightly browned.
3. Add chicken broth and be sure to scrape the bottom of the pot to loosen up any bits that might be stuck.
4. In a small bowl whisk together the pumpkin chili seasoning ingredients.


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This Instant Pot Spaghetti Squash Recipe is tossed with garlic, herbs, parmesan cheese, and olive oil, and cooks up in only a few minutes in your pressure cooker! This is the perfect low-carb alternative to pasta or a delicious …


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Turn on your instant pot to sauté mode and warm up the olive oil. Add in the onions and garlic and stir them until they are golden brown. Next, add in …

Rating: 4.8/5(15)
1. First, chop your onions and mince the garlic.
2. Follow the same steps listed above, but instead of pressure cooking it, bring everything to a boil, then cover it and let it simmer for 10 minutes or until the chicken is cooked through.
3. Sauté the garlic and onions in a small pan, then stir everything else in your slow cooker, except the coconut milk.


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Place the springform pan onto the trivet inside of the Instant Pot. Cover the electric pressure cooker and set the valve to sealing. Program for …

1. Prepare a 7.5 inch springform pan with non-stick cooking spray, wrapping aluminum foil around the bottom to protect from water seepage.
2. With a fork, stir together the almond flour, powdered erythritol sweetener, cinnamon, ginger, salt, and melted butter for the crust. Press the almond flour mixture into the springform pan in a flat, tight layer. Set aside.
3. Place a trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
4. In a medium bowl, beat cream cheese until soft and creamy. Add the pumpkin puree and sweeteners, continuing to beat until completely blended, about 2 minutes.


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Low Carb Instant Pot Egg Bites Recipe. The best thing about keto instant pot egg bites is that in addition to being easy and quick to cook, they also allow you to be as creative as you want. You could make them as plain or filled with cheese, bacon, green onion, crumbled sausage, etc. These copycat Starbucks egg bites can also be seasoned, or maybe not – the …


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Add 1 1/2 cups of water to Instant Pot. Insert steamer rack into Instant Pot and place covered pan on top of rack. Set Instant Pot to high pressure and …

Rating: 5/5(10)
1. In a large bowl, beat eggs with a whisk. Add heavy cream and Swerve and whisk together until incorporated. Add remaining ingredients and whisk together until smooth.
2. Grease a 6 inch x 3 inch round cake pan with butter. Use plenty of butter and make sure it is very well covered.
3. Cover pan very well with aluminum foil. Use two layers and tightly tuck foil under the rim of the pan to avoid any water getting in.
4. Add 1 1/2 cups of water to Instant Pot. Insert steamer rack into Instant Pot and place covered pan on top of rack.


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Home Gear Appliances Instant Pot. 17 Low-Carb Instant Pot Recipes. Rashanda Cobbins Updated: Oct. 07, 2019. Use your Instant Pot to …


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Instant Pot Pumpkin Spice Apple Crisp Recipe. Ingredients: 5 apples, sliced; 2 Tbsp lemon juice; 3 tsp cinnamon; 1/4 tsp nutmeg; 1/8 tsp ground …


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Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, …


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Add heavy cream, lemon juice, and vanilla extract; beat on low speed until smooth, about 30 seconds. Add eggs one at a time, beating on low speed …

Rating: 4.7/5(6)
1. Prepare: Set cream cheese, eggs, and heavy whipping cream on countertop to warm to room temperature, at least 30 minutes before proceeding with recipe (Note 5). Use separate pieces of parchment paper to line bottom and sides of aluminum 6-inch round cheesecake pan with removable bottom (Note 6). Place trivet inside pressure cooker, with handles resting on sides of pot (Note 7).
2. Make Crust: Stir melted butter and sweetener in mixing bowl until combined, then stir in almond flour until butter is absorbed and forms dough. Transfer dough to prepared cheesecake pan, and use spoon or measuring cup to firmly press down and form flat, smooth crust covering entire bottom of pan. Transfer pan to freezer to chill crust for 20 minutes while making filling.
3. Make Cheesecake Filling: Beat cream cheese and sweetener in large bowl with electric hand mixer on low speed until well-mixed, about 1 minute (Note 8). Add heavy cream, lemon juice, and vanilla extract; beat on low speed until smooth, about 30 seconds. Add eggs one at a time, beating on low speed until just combined, about 30 seconds each. Remove pan with chilled crust from freezer. Pour about 75% of batter over crust, being careful to avoid trapped air gaps. Flatten surface with spatula. Return pan to freezer.
4. Make Pumpkin Filling: Add pumpkin, cinnamon, ginger, and cloves to remaining batter. Beat on low speed until incorporated, about 10 seconds. Use spatula to scrape down sides and stir until well-mixed. Remove pan from freezer. Carefully pour pumpkin batter over cheesecake layer.


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Frequently Asked Questions

Can you make pumpkin pie in an instant pot?

This perfect, Crustless Pumpkin Pie makes a lovely low carb and keto friendly pumpkin pie in your Instant Pot or Pressure cooker. This is an easy dump and go dessert that will be a healthy addition to your holiday table!

Can you make pumpkin cheesecake in an instant pot?

A tasty, creamy Keto Instant Pot Pumpkin Cheesecake with Sour Cream Topping is low carb, gluten-free, and made in the Instant Pot. The electric pressure cooker makes the best and creamiest cheesecakes I have ever experienced.

What are the best low carb recipes for the instant pot?

The Instant Pot is especially great for low carb recipes because you’re probably not eating rice or pasta or anything that could get super mushy in the pressure cooker. 1. Instant Pot Spaghetti Squash

Can i make a pumpkin spice latte in an instant pot?

Instead of making your own pumpkin spice using the spices and pureed pumpkin noted, you can choose to use a teaspoon or two of pumpkin pie seasoning. Save time and energy by making the lattes in an Instant Pot. Click here for a similar recipe. You can use UNSWEETENED almond or coconut milk in the recipe.

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