 Hey guys welcome back to Six Sister Stuff. Today I'm gonna show you how to make three keto recipes in the Instant Pot. So my name is Kristen and I am sister number two from SixSisterStuff.com. Now I share a lot of Instant Pot recipes so I took a little toll on the community tab to see what you guys would want and at least half of you asked for keto recipes so I thought I would share with you some of my favorites. Now I've actually hadn't done a lot of keto recipes so my husband and I decided to do keto for a little bit and just so so I could get a feel of the recipes, what ingredients you should use, which ones you shouldn't. So I feel like I'm a little more prepared to teach you how to make these keto recipes so let's get started. Okay the first recipe I'm making is cracked chicken. This is probably my go-do recipe. It's so quick and easy and then we just put it on lettuce wraps when we're done so let's get started. Alright so what I'm gonna do is just put about three chicken breasts in the bottom of the Instant Pot and then add about a cup of water just right on top. Now right now we're just cooking the chicken so we're gonna put the lid on and then we'll add the rest of the stuff after it's done cooking. Once your lid is on you want to make sure the little knob is on sealing not venting then we're gonna push the pressure cook or the manual button and because it's chicken it's thawed chicken we're gonna go to 20 minutes so we're just gonna go up there we go so once you set the timer you can just walk away. Alright once it's all done cooking that little L will appear and start counting up so we're just gonna take the little knob and turn it right over to venting. Once you let all the pressure out you can open the lid safely and your chicken will be all cooked. Okay so you have two options so you can drain your Instant Pot and then shred it in here or I kind of like to shred it on the plate because it's a little bit easier to control so I'm just gonna grab it. Now there's different ways you can shred lots of people like to put it in their KitchenAid mixer and just mix it all up it shreds so easy I usually have like bear claws but I forgot to bring them today so today we just get handy to handy forks. I'm just gonna shred this all up. Okay so I shredded all the chicken I actually took my pot and dumped out the liquid and I'm gonna put my chicken right back into the pot. Now the chicken is still really hot that's how we want it and we're gonna put in eight ounces of cream cheese. Now you can throw in the whole block like this but I kind of like to break it up a little so it will melt a little faster. Okay next we're just gonna add some bacon on top because I love bacon and my cracked chicken and then just a little bit of green onions. And then last but not least is ranch seasoning. Now I wasn't sure about this but as I was looking at the nutrition facts there are no carbs no sugar so definitely ranch seasoning cuto friendly. All right we'll just dump that in too. So now we're just gonna stir it all up until all the cream cheese and everything is well combined. Now I haven't touched anything on my instant pot yet it still is at the L so that means it's still gonna be in the keep warm mode that's the way you want it so your cream cheese will melt a little bit better. All right so once everything is mixed and well combined it looks awesome and it smells good too. Okay so to be keto friendly I'm gonna put it on some little lettuce wraps now if you're not keto you could easily put this on rolls and it would taste amazing but because we're going keto we're gonna put it on their lettuce today. Now you can have multiple wraps you can have multiple pieces of lettuce underneath but today we're just gonna do one. Once we fill up our lettuce then we're gonna add just a little bit of cheese on top now you don't have to do that it's totally optional but cheese is legal in keto so this is how we're doing it. All right all done with this recipe let's jump on over to the next one. All right so the second recipe is Philly cheesesteak stuffed peppers because I mean you're trying to stay away from the carbs so I thought Philly cheesesteak in peppers would taste amazing so let's do this. So I'm gonna first turn my instant pot to saute so push the button there so we're gonna heat it up a little bit then we're gonna put about a teaspoon a tablespoon whatever you'd like of olive oil we're just gonna saute some vegetables so we just need a little bit of oil. Okay so when this is all done heating up we're just gonna add some mushrooms so I have just a package of mushrooms they're called button mushrooms you can get any kind of mushrooms you want we're just gonna put it in there I love mushrooms and Philly cheesesteaks now if you don't like mushrooms you don't have to add them in but I love them then I just sliced up a whole onion I like to do them pretty thin because I don't like huge chunks of onion in my Philly cheesesteak. All right so we're just gonna mix this around a bit saute until the vegetables are a little bit soft. Okay so these have been going for a few minutes I'm just gonna add a little bit of salt and pepper in here and then mix it up a little bit so the you'll cook the vegetables for about six minutes or so. Okay so once your vegetables are done we're just gonna dump them out just right onto a plate right here sorry let me turn this way. Okay so I'm just gonna put this back in it's okay if there's a little bit left because we're just gonna cook up the steak now so I'm gonna add just a little bit more olive oil to the bottom. Now I did pre-cooked steak you can also just get some steak that's already pre-cut from the butcher however you like your Philly cheesesteaks use that kind of meat so this is pre-cooked so pretty much I just have to warm it up but if you get some from the butcher you want to make sure that it's pretty cooked all the way through. Okay once your steak's done we're just gonna add the mushrooms and onions just right back in and then just mix together for a little bit. Okay while that's together we're gonna add a little bit of garlic now it calls for about two cloves of garlic but I'm just you know how I estimate I do that a lot. All right I'm just gonna mix around all right we'll let that heat for just about a minute or so and then we're gonna get to cooking our peppers. Okay so once it's all done we're gonna just put it back on the plate and I'll show you why in just a minute. Okay I want you to look inside of my pot this is one of the most common reasons you get the burn notice so if you're sauteing something you want to make sure you scrub this pot really really good before we start to pressurize something else so I'm gonna go wash this and then I'll be right back. All right so once it's pretty much clean good enough we're gonna put it in the bottom next we're gonna add about a cup or so of water. All right so now I took some peppers I chopped off the top I took all the seeds out so we're ready to go with our peppers now these peppers my grocery store only had really thin peppers I would highly suggest getting kind of fat ones so they'll be easy to feel and they can stand up on their own so I kind of I want to show you what I did I used like a little steamer basket and I put foil all around it so they can stand up so all my food won't leak out you don't have if you have something other than a steamer basket you could use like a bowl or anything that will go inside of your instant pot that will hold your peppers on the the trick is you don't want to have your peppers touch the bottom of your instant pot so you could even put them on a trivet and put foil all around them we just don't want the peppers right on the bottom or they're gonna get pretty soggy okay so we're just gonna skip this right here and I'm just gonna fill up the filly cheese steaks inside of the peppers okay once the peppers are all full you'll notice that I still have a little bit of steak and mushroom left now this will feed about six people I only need three today so I'm gonna take this and stick it in the freezer so all I have to do is cook my peppers later so that's kind of what's what's happening here okay so now I'm gonna take some provolone cheese just because I love provolone you can use other kinds if you'd like but now usually if it's a big pepper you can just put this right on top but because mine are little I'm just gonna separate it a little bit and kind of just pack it in I just kind of want our cheese topping also you can also put a cheese layer in your pepper before you throw your peppers on but I didn't today almost done here all right so right now my instant pot is still on saute we don't want saute anymore so we're gonna push cancel cancel all right and I'm just going to lower down my peppers into my pot okay I'm gonna put the lid on make sure that little knob is turned to ceiling not venting we're gonna push pressure cook and then we're going just to five minutes that's how long it takes for the peppers to cook so once you set the timer you can just walk away once the timer's all done you're going to turn the little knob to venting to let all of the steam out and then once all of the pressure and steam's out you can lift your lid up these look amazing yes okay so we're going to just pull the steamer basket right out that's why I love steamer baskets so much I'll actually link this steamer basket down below for you or one similar that I use we'll just put it right out here okay so they're gonna be a little bit hot I'm just gonna pull them out with some tongs just so you guys can see how good they are put them in a bowl so they can stand up so they won't tip on me all right if you guys can see that this is one of my most favorite things that we've made since being on keto so all right we're all done with this recipe now we're gonna jump on over to the next one so the last recipe today is butter chicken and this one is my favorite so let's get started so I'm first going to push the saute button we're going to start heating up the pot then I'm going to take about a tablespoon of olive oil just drizzle it on the bottom you got to start cooking up some vegetables so we're going to add in one onion just minced small so while the onions in there we're just going to add about I don't know a teaspoon or so maybe two teaspoons of garlic and then we got four tablespoons of butter that I'm just gonna just throw in there there we go and then just we're gonna mix this all together so we're just going to mix this around for about five minutes or so until the onions you know get that lovely fragrant smell and are cooked a little bit okay so once your onions are cooked pretty good we're going to go ahead and add about two pounds of chicken breast now I cut these up into bite-sized pieces they're going to cook a lot faster that way and I really like the chicken when it's cut instead of when it's you know you put the whole thing in and then you have to shred it I for this recipe I like them in chunks all right so we're going to mix this around a little bit get that chicken all heated up okay so while that's sitting there we're going to go ahead and add one can of hunts tomato sauce okay so if you look at the nutrition facts there's only four carbs for about a fourth of a cup and that's all you're eating so it really doesn't have a ton of carbs in it so that's why we're keeping it keto friendly all right we're just going to add that whole thing in now while this is going we're just going to add two tablespoons of tomato paste and then we're just going to mix this mix this up a little bit so next we have something called red curry paste and this stuff makes your dish absolutely delicious so so we're going to put two tablespoons of this in there and I am just eyeballing a little because this is my teaspoon but it's kind of a small small opening there okay mix that around so next we're going to do two teaspoons of gram gram gram marsala marsala I don't know however you think you pronounce this put down in the comments for me because I'm struggling all right this is good stuff though whatever however you pronounce it or wherever you're from how you pronounce it it's good so we're going to do two teaspoons of that and we're going to add one and a half teaspoons of ginger mix that up a little bit I like this because as you're adding stuff you're you're still on saute so your chicken is starting to cook which will make the pressure cook time go a lot faster okay mix that in a little bit so next we're going to add some smoked paprika I love smoked that's probably one of my most favorite spices we're going to add about just a half a teaspoon of this so we're going to use the other side of this now if you haven't seen these these are these magnetic teaspoons they are my favorite because they just stick all together and they have double teaspoon on them so I'll link those down below for you guys I love them all right mixing that up and then our last thing is we just need to add a little bit of salt so we're just going to put that in so it's about a teaspoon or so of salt I like to eyeball my salt and if you need more after you can go ahead and add more after okay so with this recipe if you are using a lux that doesn't have a burn notice you are good to go now you can put the pressure put the lid on but because I'm using a duo it's going to burn on the bottom there's just not enough liquid so I'm going to add about three-fourths cup of water into it just so we can have enough liquid so it will pressurize okay so I'm going to push cancel right now just we want to stop that sauteing going on and we're going to add about I did about a cup of water so we need to have liquid in there so I kind of just put it mix things around so it's on the bottom because we don't want to see the burn notice today all right we're just going to put this to the side now we're ready to put the lid on and we'll get cooking okay once your lid is on we're going to turn this little knob to ceiling not venting then we're going to put the pressure cook button and go up to seven minutes now once you set the timer you can go ahead and just walk away all right so our butter chicken is all done so it's been releasing on its own for about five minutes that's exactly where we want it so now we're just going to turn the little knob to venting okay now that all the pressure's out we can open the lid everything's all cooked okay now it's pretty liquidy because I added that water but we didn't get the burn notice which is good so we're actually going to turn it to the saute button right now so you're going to push cancel and then saute and we're going to get rid of some of that water we're also going to add about a half a cup of cream just because we got to make it creamy that's my favorite part of this dish nice and creamy so we're going to mix it up really good and then just let it saute just to get a little bit thicker so just keep mixing make sure you scrape the bottom as the saute is going so it doesn't burn on the bottom and it will just take a few minutes to get rid of that extra liquid so I would usually put this recipe over rice but because we want to make it keto friendly I would put it over cauliflower rice that stuff is my favorite you can get some huge large bags of it at Costco or even like the little freezer ones I don't mind the freezer ones that you stick in your microwave but I do like it better if it is sauteed on the stove top or something like that it makes it taste a little bit better so cauliflower rice and then your butter chicken and it's a perfect keto recipe all right so once you're done I just like to put a little bit of cilantro on top making it taste amazing and there you go simple easy keto recipes now if you want more easy recipes make sure to watch that video right there and I will see you guys next week