Keto Stuffed Pepper Soup

Almost all of us love stuffed pepper. This soup is a perfect combination of soup and stuffed pepper.

Yield: 6 servings

Time taken: 45 minutes (10 minutes to prepare and 35 minutes to cook)

Ingredients

3 cups cooked brown rice (omit for paleo diet)

1 lb 95% lean ground beef

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 cup finely diced onion

3 cloves garlic, chopped

2 cans (14.5 oz each) diced tomatoes

1 3/4 cups tomato sauce

2 cups reduced sodium, fat-free chicken broth

1/2 tsp dried marjoram

salt and fresh pepper to taste

Recipe

Turn on the instant pot and press the sauté button.

Spray the pot with cooking spray.

Add salt and ground meat.

Cook for 5-8 minutes.

If there is any fat, drain it. Then add garlic, peppers, and onion.

Cook for 4 to 5 minutes.

Add chicken broth, tomatoes, marjoram, and tomato sauce.

Add salt and pepper to taste.

Close the lid and cook on high pressure for 15 minutes.

Let the steam released naturally.

Ladle into bowls and serve!

Nutritional information (per serving): 261 Cal, 5 g Fat (Sat fat 0 g), 0 mg chol., 606 mg sodium, 37.5 g carb., 5 g fiber, 17.5 g protein. 

Quinoa Vegetable Soup

Yield: 6 servings

Time taken: 17 minutes (5 minutes to prepare and 12 minutes to cook)

Ingredients

about 12 oz. frozen California vegetable blend (make sure that there are no added sauce or seasonings!)

about 12 oz. frozen Italian vegetable blend (make sure that there are no added sauce or seasonings!)

1 15-oz. fire-roasted tomatoes

1 15-oz. white beans (undrained)

1 15-oz. kidney beans

¼ cup quinoa, rinsed

1 tbs. dried basil

1 tbs. garlic, minced

½ tbs. dried oregano

1 tsp. onion powder

½ tsp. sea salt

¼ tsp. black pepper

3 cups boiling water

Recipe

Turn on the instant pot.

Add all the ingredients and stir well.

Cook on high pressure for 2 minutes.

Turn off the instant pot and wait for about 10 minutes.

Manually release the steam.

Open the lid and ladle soup into the bowls.

Serve and enjoy!

Nutritional information (per serving):  576 Cal, 2.6 g Fat (Sat fat 0.3 g), 0 mg chol., 421 mg sodium, 104.1 g carb., 26.6 g fiber, 36.2 g protein. 

Garlic Butter Shrimp

Instant recipe for cooking delicious shrimps in a 
few steps.

Yield: 4 servings

Time taken: 15 minutes

Ingredients

1 pound shrimps

½ medium sized lemon

2 tablespoon butter of your own choice

3 garlic cloves (minced)

Dried parsley (as much as you like)

Freshly grounded pepper

Salt (kosher or whatever is available)

½ cup chicken broth

¼ cup dry white wine (for taste)

Recipe

Preheat the put and put butter in it. Let it melt.

Add garlic and stir till it is brown.

Add white wine and wait for it to boil away until the alcohol smell completely vanishes.

Add the shrimps, salt, pepper and chicken broth.

Cook on the high pressure for 2 minutes.

Cook again is the sauce does not simmer.

Add lemon juice, parsley and serve!

Nutrition’s per serving: 751 Cal, 29.1g Total Fat (16.2g Saturated Fat), 946 mg Cholesterol, 1749mg Sodium, 9g Carbs, 2.3g Dietary Fibre, 1.5g Total Sugars, 100g Protein, 295mg Calcium, 18mg Iron, and 1348mg Potassium.

Sausage Boil and Cajun Shrimp

Yield: 4 servings

Time taken: 20 minutes (10 minutes for preparation and 10 minutes for cooking)

Ingredients

½ pounds smoked sausage, cut into four pieces

4 ears corn

2 red potatoes

1 tablespoon Louisiana Shrimp and Crab Boil

Water

½ pounds raw shrimp

6 tablespoons butter

1 tablespoon garlic (minced)

1/8 teaspoon Cajun seasoning

¼ teaspoons Old Bay seasoning

3-5 shakes hot sauce

1/8 teaspoon lemon pepper

1/2 lemon (juiced)

Recipe

Place the corn, sausages, potatoes and hot sauce in the pot.

Cover with water and set the high-pressure time to 4 minutes.

In another pot, put some butter and allow it to melt.

Add garlic to the butter and stir until it is brown.

Add up all the spices and mix it with the butter and garlic to make a sauce.

Meanwhile, the corn and potatoes will be done, add the shrimps and wait till it turns pink.

Take out the shrimps, corns, sausages, and potatoes and mix it one by one in the sauce.

Serve hot!

Nutrition’s per serving: 459 Cal, 33g Fat (15g Saturated Fat), 228 mg Cholesterol, 990mg Sodium, 670mg Potassium, 18g Carbs, 1g Fibre, 1g Sugar, 22g Protein.

Chicken Noodle Soup

This delicious instant pot chicken noodle soup is a hit among kids. Your kids will love this soup and it is one of the best ways to make them eat healthy whole foods.

Yield: 4 servings

Time taken: 25 minutes (10 minutes to prepare and 15 minutes to cook)

Ingredients

2 tablespoons coconut oil

1 pound (453 grams) boneless chicken thighs

1 cup diced celery

1 cup diced carrots

¾ cup (approx. 6) chopped green onion

6 cups chicken stock

½ teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon grey sea salt

⅛ teaspoon fresh ground pepper

2 cups (300 grams) spiralized daikon noodles

Recipe

Turn on the instant pot.

Add chicken and coconut oil to the pot.

Press the “sauté” button and cook for 10 minutes.

Open the lid and shred the chicken by using a fork.

Add onion, celery, and carrots.

Cook for about two minutes and add all the remaining ingredients.

Close the lid and press the “soup” button.

Cook for 15 minutes.

Once it is done, add the daikon noodles.

Ladle into bowls and serve!

Nutritional information (per serving):  326 Cal, 16.1 g Fat (Sat fat 8.4g), 101 mg chol., 1420 mg sodium, 9.1 g carb., 3.2 g fiber, 36.1 g protein.