Instant Pot Pumpkin Recipe

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Low Carb Instant Pot Pumpkin Cheesecake Recipe Ingredients: For the crust: 1 cup almond flour 2 tablespoons powdered erythritol sweetener …

Servings: 8Estimated Reading Time: 4 minsCategory: Dessert, Holiday, Thanksgiving1. 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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This collection of Instant Pot Pumpkin Recipes is exactly what’s needed this time of year! From breakfast to desserts and everything in between, the Instant Pot makes it so …

Estimated Reading Time: 6 mins

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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 …

Rating: 4.2/5(7)
Total Time: 1 hr 30 minsCategory: DessertCalories: 400 per serving1. 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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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 …

Ratings: 96Calories: 184 per servingCategory: Desserts1. 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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Make it in the instant pot First, chop your onions and mince the garlic. Cut the chicken breast into medium-sized cubes. Turn on your instant pot to sauté mode and warm up the olive oil. Add in the onions and garlic and stir …

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All you need is a little pumpkin puree, almond flour, pumpkin spice, and sweetener. If you're never had pumpkin dump cake before, this is the best recipe to try! Fast …

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LOW-CARB INSTANT POT MAINS Keto Chicken Alfredo Meatballs Smothered in creamy white sauce and served over sauteed leafy greens, these Instant Pot chicken Alfredo meatballs have the potential to get …

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The Instant Pot makes it possible to cook the pork in a remarkable 45 minutes, so you can even have it on weekdays. If carb-laden burger buns are off the table, try serving the …

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Instructions. Combine all the ingredients together and mix it until it's fully combined. Pour it into an 8-inch or 9-inch Low Carb Coconut Pie Crust that was prepped ahead of time. If the pie crust has not been baked, pour the pumpkin

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Instant Pot Recipe Instructions Saute the peppers and garlic in the Instant Pot on saute mode, and then brown the ground turkey with it until it is no longer pink. If you want, you could do this step on the stove and then transfer it to your …

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Pour in the pumpkin puree and coconut milk. Add the cauliflower, cinnamon, nutmeg, cumin, cayenne pepper, and salt. Turn the instant pot off and back on to manual …

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Set the pot to high pressure and cook for 20 minutes. Once done, allow pressure to release naturally for about 10 minutes. Carefully remove the lid to prevent the condense water droplets …

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Add vanilla, cinnamon, pumpkin pie spice, and nutmeg; Whisk until well combined. In a separate bowl combine heavy cream with remaining sweetener; Using an …

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Pressure Cooker Keto Low carb Pumpkin pie pudding 12. Instant Pot Pumpkin Spice Cake (Gluten-Free, Vegan) 11. Instant Pot Vegan Mushroom Barley Soup 10. Instant Pot

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17. Low-Carb Keto Chicken Pot Pie Soup. One of the best things about following a keto diet is that you can enjoy creamy soup made with a heavy cream like this chicken pot

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2 C Pumpkin fresh (preferred) or canned (15 oz can is fine) 4 c Cauliflower florets 1 qt Chicken stock 4 cloves Garlic Chopped Salt To taste Pepper To taste Parsley optional …

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This Instant Pot Pumpkin Butter Chicken is reminiscent of Indian butter chicken but it's AIP, Paleo, Whole30, and low-carb! Ingredients 4 boneless skinless chicken, diced …

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