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LOW CARB BEEF KALE AND CANNELLINI BEAN SOUP IN AN INSTANT POT PREP TIME: 5 minutes COOK TIME: 10 minutes TOTAL TIME: 15 minutes Ingredients 1 pound lean ground beef 2 tablespoons olive oil or butter 1 onion, diced 1 tablespoon garlic, minced 5 cups chicken stock 16 ounces kale, ribs removed and chopped 1 tbsp tomato paste cannellini beans 1 can of diced of tomatoes 1 tablespoon of Italian seasonings 1 teaspoon pepper 1 teaspoon salt Instructions Step 1: Set your Instant Pot on a saute function. Step 1: Saute onions and garlic in olive oil for 2 minutes to soften them up. Step 2: Brown the beef then add chicken stock, tomato paste, salt, pepper, and other seasonings of your choice. Step 3: Add in beans and diced tomatoes and stir to combine. If using fresh kale, add that in here too. Step 4: Set Instant Pot to manual for 5 minutes. Close the lid and make sure the venting is turned off. Allow pressure to release naturally for 5 mins. Step 5: Serve and garnish with shaved parmesan cheese and some keto bread or crackers.

Juicy chicken thighs in a rich and creamy mushroom garlic sauce, made in one pan and ready in under 30 minutes. This easy keto creamy chicken thighs recipe makes the perfect comfort food that even the pickiest of eaters will enjoy. Serve this easy meal with steamed broccoli or green beans (or even a quick fresh salad) for a ketogenic meal or for people who don’t count their carbs, with some pasta or rice. Ingredients 1 1/2 lbs (700g) Boneless skinless chicken thighs 1 tsp Thyme 1 tsp Garlic powder 1 tsp of each Salt & pepper 1 tsp Ground paprika 2 tbsp Olive Oil for frying 1/2 lbs (250g) Sliced mushrooms 6 cloves of minced garlic 1 cup of heavy cream 1/3 (30g) cup grated parmesan cheese Fresh parsley to garnish (optional) How to cook the boneless chicken thighs: Wash the chicken thighs under cold water and pat dry with a paper towel. Slice them up into bite-size pieces. Place them in a large bowl for marinating. Mix together all the spices and marinate the chicken in it for at least 30 minutes but it tastes the best if you marinate it overnight. Heat up a skillet over medium-high heat with some oil and brown the chicken for 8-10 minutes. Take it off the pan and set aside in a bowl or a plate for now. How to make the keto mushroom sauce for chicken: In the same skillet, lower the heat to medium-low and add 1 tbsp of oil and then sliced up mushrooms. Cook for 3 minutes. Add in minced garlic and fry for another 2-3 minutes. Pour in the heavy cream and cook the sauce for about 10 minutes until it starts to thicken. Make sure you stir the sauce every few minutes while it’s thickening. Once it’s thickened slightly, add in the parmesan cheese and season with salt and pepper to achieve the desired taste. Let the parmesan cheese melt into the sauce for a few minutes and add the chicken back to the sauce. Garnish with some fresh parsley and serve immediately. Quick steamed broccoli in a microwave: This creamy chicken recipe tastes great with some steamed broccoli on the side. To make it quickly in a microwave cut your broccoli into smaller florets and place in a microwave-safe bowl. Add in a tiny bit of water and cover with a microwave-safe plate. Microwave on high for 2-3 minutes until cooked to the desired softness. Please be cautious removing the plate as the bowl will be filled with hot steam and you can get burned from it if not careful.

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