7 Easy Low Carb Instant Pot Dinner Recipes

Most low carb dinners fail because they’re either bland, too complicated, or they leave you hungry again in an hour. The Instant Pot fixes that problem fast because it gives you real flavor and real texture without babysitting a stove.

And honestly, once you get used to tossing everything in one pot and walking away, regular cooking starts feeling like unnecessary hard work.

These dinners are easy, filling, and the kind of meals you’ll actually want to repeat.

1. Creamy Garlic Parmesan Chicken Thighs

Chicken thighs are basically the cheat code of low carb cooking because they stay juicy even if you slightly overcook them. This Instant Pot version gives you tender chicken in a rich garlic parmesan sauce that tastes like it came from a restaurant, not your kitchen.

The best part is how the sauce clings to every bite without needing flour or cornstarch.

I love making this on busy nights because it feels fancy while taking almost zero effort. And if you’re someone who gets bored with plain chicken, this one will absolutely save you.

Ingredients

• 6 boneless skinless chicken thighs
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup chicken broth
• 3 oz cream cheese
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups spinach (optional)

Step-by-Step Instructions

1. Turn on sauté mode and heat the olive oil until it shimmers.
2. Season the chicken thighs with salt and pepper, then brown them for 2 minutes per side for better flavor.
3. Add the minced garlic and stir for about 20 seconds so it doesn’t burn.
4. Pour in the chicken broth and scrape the bottom to lift the browned bits, because that’s where the flavor lives.
5. Add Italian seasoning, then close the lid and pressure cook for 10 minutes.
6. Let it naturally release for 5 minutes, then quick release the rest.
7. Remove the chicken and stir in cream cheese until smooth.
8. Pour in heavy cream, then add parmesan slowly while stirring so it melts evenly.
9. Add spinach at the end and let it wilt for a minute.
10. Return chicken to the pot and spoon sauce over it before serving.

Why You’ll Love It

The sauce tastes rich and indulgent without being heavy in a gross way. It’s also the kind of dinner that makes leftovers taste even better the next day.

Tips

For extra flavor, add a pinch of red pepper flakes to wake up the creaminess. Serve it with cauliflower mash or roasted zucchini so the sauce doesn’t go to waste.

2. Instant Pot Keto Beef Taco Bowl

Some nights you want tacos but you don’t want the mess, the shells, or the whole assembly-line situation. This taco bowl is basically all the good parts of taco night without the carbs or the cleanup. It comes out saucy, seasoned, and perfect for piling into a bowl with toppings.

I make this when I’m craving fast comfort food, because it hits that salty-spicy vibe immediately. Plus, it’s one of those meals that makes you feel like you’re not even dieting.

Ingredients

• 1 1/2 lbs ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 cup diced tomatoes (no sugar added)
• 2 tbsp tomato paste
• 2 tbsp taco seasoning (low carb)
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup cauliflower rice
• Toppings: cheddar, sour cream, avocado, cilantro

Step-by-Step Instructions

1. Turn on sauté mode and heat olive oil.
2. Add diced onion and cook until softened, about 3 minutes.
3. Add ground beef and break it apart while browning.
4. Stir in minced garlic and cook for 30 seconds.
5. Add tomato paste, taco seasoning, cumin, and paprika, stirring so the meat gets coated.
6. Pour in beef broth and add diced tomatoes, then scrape the bottom to prevent burning.
7. Close the lid and pressure cook for 8 minutes.
8. Quick release, then stir in cauliflower rice while the pot is still hot.
9. Let it sit uncovered for 5 minutes so the cauliflower absorbs flavor.

Why You’ll Love It

It tastes like taco night but feels lighter and cleaner. The cauliflower rice soaks up the beef juices, so it doesn’t feel like a sad substitute.

Tips

If you like it thicker, simmer on sauté mode for 3–4 minutes after pressure cooking. Serve with avocado and sour cream for the best balance of spicy and creamy.

3. Lemon Butter Salmon with Asparagus

Salmon is one of those low carb proteins that can taste amazing or taste like disappointment, and there’s rarely an in-between. The Instant Pot keeps it tender and buttery instead of dry and chalky. This recipe gives you bright lemon flavor with rich butter, and the asparagus cooks right alongside it.

I’m not exaggerating when I say this feels like a “healthy dinner” that doesn’t punish you. It’s clean, fresh, and still tastes like real food.

Ingredients

• 4 salmon fillets (salmon)
• 1 bunch asparagus, trimmed
• 2 tbsp butter
• 1 lemon (juice + slices)
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried dill (or parsley)

Step-by-Step Instructions

1. Pour chicken broth into the Instant Pot and place the trivet inside.
2. Season salmon with salt, pepper, and dill.
3. Place salmon on a piece of foil and fold the edges slightly to hold juices.
4. Scatter garlic and small butter pieces over the salmon.
5. Lay lemon slices on top for extra flavor infusion.
6. Place asparagus next to the salmon on the trivet.
7. Close the lid and pressure cook for 3 minutes.
8. Quick release immediately so the salmon stays soft and flaky.
9. Drizzle lemon juice over everything before serving.

Why You’ll Love It

It tastes fresh but still buttery and satisfying. You also get a full dinner with protein and veggies without cooking two separate things.

Tips

If your salmon fillets are thick, add one extra minute to the cook time. Serve it with a simple cucumber salad if you want a refreshing side.

4. Cheesy Instant Pot Broccoli Chicken Casserole

Casserole cravings are real, and pretending they aren’t is pointless. This low carb version gives you that cheesy, creamy comfort without pasta, rice, or weird “diet” flavor. The Instant Pot makes the chicken tender while the broccoli stays bright and not mushy.

This is the kind of dinner I make when I want something cozy and filling, especially when I’m tired of salads. It also reheats like a dream, which matters more than people admit.

Ingredients

• 2 large chicken breasts, cubed
• 3 cups broccoli florets
• 1 tbsp olive oil
• 1 cup chicken broth
• 4 oz cream cheese
• 1/2 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Step-by-Step Instructions

1. Turn on sauté mode and heat olive oil.
2. Add cubed chicken, season with salt and pepper, and cook for 2 minutes to build flavor.
3. Pour in chicken broth and scrape the bottom well.
4. Close the lid and pressure cook for 8 minutes.
5. Quick release, then stir in cream cheese until melted.
6. Add heavy cream, garlic powder, and onion powder, mixing until smooth.
7. Stir in broccoli florets and close the lid for 2 minutes on keep warm.
8. Open and mix in shredded cheddar until gooey and melted.

Why You’ll Love It

It tastes like a comfort casserole without the carb crash afterward. The cheesy sauce coats everything, so every bite feels satisfying.

Tips

If you want more texture, sprinkle extra cheddar on top and broil it in the oven for 2 minutes. Serve it with roasted mushrooms if you want a richer dinner plate.

5. Instant Pot Spicy Sausage and Cabbage Skillet

Cabbage is one of the most underrated low carb ingredients, mostly because people don’t cook it correctly. When you pressure cook it with sausage, spices, and broth, it turns into a savory, juicy dinner that tastes way better than it sounds. The sausage brings the flavor and the cabbage soaks it up like it was born for this job.

This is one of my favorite “lazy but smart” meals because it takes almost no prep. It also makes your kitchen smell incredible, which is always a bonus.

Ingredients

• 1 1/2 lbs smoked sausage (sliced)
• 1 small head cabbage, chopped
• 1 tbsp olive oil
• 1 cup chicken broth
• 1 tsp paprika
• 1/2 tsp chili flakes
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp apple cider vinegar (optional)

Step-by-Step Instructions

1. Turn on sauté mode and heat olive oil.
2. Add sliced sausage and brown it for 2–3 minutes for extra flavor.
3. Add chopped cabbage and stir so it mixes with the sausage fat.
4. Sprinkle paprika, garlic powder, chili flakes, salt, and pepper.
5. Pour in chicken broth and scrape the bottom to avoid burn warnings.
6. Close the lid and pressure cook for 5 minutes.
7. Quick release, then stir everything well.
8. Add apple cider vinegar at the end if you want a sharper flavor.

Why You’ll Love It

It’s spicy, savory, and surprisingly filling. The cabbage turns soft but not soggy, and the sausage makes it taste like comfort food.

Tips

If you want more heat, add hot sauce right before serving. Pair it with cauliflower rice or eat it straight from a bowl like a low carb stew.

6. Creamy Tuscan Instant Pot Shrimp

Shrimp cooks fast, which is great, but it also overcooks in about ten seconds, which is annoying. The Instant Pot makes this Tuscan-style shrimp creamy and flavorful without turning it into rubber. You get garlic, parmesan, and sun-dried tomatoes in one silky sauce that feels ridiculously fancy.

This recipe is my go-to when I want something that tastes like a date-night dinner but I’m not trying to work that hard. It’s honestly kind of unfair how easy it is.

Ingredients

• 1 1/2 lbs shrimp, peeled and deveined
• 1 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1/3 cup sun-dried tomatoes, chopped
• 2 cups spinach
• Salt and pepper to taste
• 1 tsp Italian seasoning

Step-by-Step Instructions

1. Turn on sauté mode and melt the butter.
2. Add garlic and stir for 20 seconds until fragrant.
3. Pour in chicken broth and scrape the bottom quickly.
4. Close the lid and pressure cook on low pressure for 1 minute.
5. Quick release immediately, because shrimp does not forgive mistakes.
6. Stir in heavy cream and parmesan slowly until the sauce thickens.
7. Add sun-dried tomatoes and Italian seasoning.
8. Toss in spinach and let it wilt naturally.
9. Add shrimp at the end if you didn’t cook it fully, letting residual heat finish it.

Why You’ll Love It

It tastes creamy and rich but still feels light enough for a weeknight. The sun-dried tomatoes add a punchy flavor that keeps it from tasting flat.

Tips

For thicker sauce, simmer on sauté mode for 2 minutes after adding cream. Serve it over zucchini noodles or roasted cauliflower for a full meal.

7. Instant Pot Low Carb Meatball Marinara

Meatballs are the ultimate comfort food, but most marinara sauces sneak in sugar like it’s their whole personality. This version keeps it low carb and still tastes like real Italian-style dinner. The Instant Pot makes the meatballs tender while they soak up sauce flavor instead of drying out.

I love this recipe because it feels like a “real dinner” you’d serve guests, but it’s secretly easy. And yes, it’s absolutely meal prep friendly if you want leftovers.

Ingredients

• 1 1/2 lbs ground beef
• 1/2 cup parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 cups sugar-free marinara sauce
• 1/2 cup chicken broth
• 1 cup shredded mozzarella (optional)

Step-by-Step Instructions

1. Mix ground beef, parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper in a bowl.
2. Roll into meatballs about the size of a golf ball so they cook evenly.
3. Pour chicken broth into the Instant Pot, then add marinara sauce.
4. Gently place meatballs into the sauce without smashing them together.
5. Close the lid and pressure cook for 8 minutes.
6. Let it naturally release for 5 minutes, then quick release the rest.
7. Spoon sauce over the meatballs and sprinkle mozzarella if you want extra cheesy vibes.
8. Let it melt for a minute with the lid off before serving.

Why You’ll Love It

The meatballs come out juicy and flavorful without frying them first. The sauce tastes rich and bold, not sweet and fake.

Tips

If you want firmer meatballs, mix in 1 tbsp almond flour for structure. Serve with zucchini noodles or roasted eggplant slices for a hearty low carb plate.

Final Thoughts

If you ever feel like low carb dinners are boring, it’s usually because you’re cooking the wrong meals, not because low carb is the problem. These Instant Pot recipes keep things simple while still giving you real flavor and that “I actually enjoyed dinner” feeling.

Pick two favorites, repeat them weekly, and suddenly dinner stops being stressful. And honestly, once you get hooked on one-pot cooking, you’ll start side-eyeing your frying pan like it personally betrayed you.