Sergio Moreno

A quick and easy way to cook corn on the cob in an Instant Pot. Amy Jacky has tested this method and found that it keeps the corn soft and sweet. Adding butter and herbs, if desired, makes it taste even better and makes it a great side dish for any meal.

Ingredients: 6 ears of corn, shucked. 1 cup water. 1 tablespoon butter. Salt, to taste. Optional: Fresh herbs for garnish.

Instructions: Place the trivet in the Instant Pot. Add 1 cup of water to the pot. Arrange the shucked corn on the trivet. Close the Instant Pot lid and set the valve to sealing. Pressure cook on high for 2 minutes. Perform a quick pressure release once the cooking is complete. Carefully remove the corn from the Instant Pot. Spread butter over the corn and sprinkle with salt. Optional: Garnish with fresh herbs, if desired. Serve hot and enjoy!

Prep Time: 5 minutes

Cook Time: 2 minutes

These vegan salted caramel peanut butter party chippers are the perfect blend of sweet, salty, and crunchy. They're great for parties, gatherings, or just satisfying your sweet tooth!

Ingredients: 1 cup creamy peanut butter. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon sea salt. 2 cups rolled oats. 1/2 cup vegan chocolate chips. 1/4 cup chopped peanuts. 1/4 cup shredded coconut.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix peanut butter, maple syrup, melted coconut oil, vanilla extract, and sea salt until well combined. Stir in rolled oats, vegan chocolate chips, chopped peanuts, and shredded coconut until evenly distributed. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie with a fork, creating a criss-cross pattern. Bake for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, drizzle with additional melted peanut butter and sprinkle with sea salt for extra flavor.

Prep Time: 15 minutes

Cook Time: 12 minutes

This Keto Mexican Pulled Pork from the Instant Pot is a tasty and tender dish that's great for a low-carb meal. Because the Instant Pot is so easy to use, you can quickly make tasty pulled pork with Mexican spices. Put some avocado slices on top for a tasty keto-friendly meal!

Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 onion, diced. 4 cloves garlic, minced. 1 can diced tomatoes with green chilies. 1 tablespoon chili powder. 1 tablespoon cumin. 1 teaspoon paprika. 1 teaspoon oregano. Salt and pepper to taste. 1/2 cup chicken broth. Juice of 2 limes. 1/4 cup chopped fresh cilantro. Avocado slices, for serving optional.

Instructions: Some spices that you can use to season pork shoulder are oregano, cumin, chili powder, salt, and pepper. For the Instant Pot, add diced onion, minced garlic, diced tomatoes with green chilies, and chicken broth. Season the pork shoulder. Close the lid and turn the valve so that it seals. Set the pressure to high and cook for an hour. After the cooking cycle is over, let the pressure drop naturally for 15 minutes. Then, quickly release any pressure that is still there. Take the pork shoulder out of the Instant Pot and use two forks to shred it. Put the pork shreds and cooking juices back into the Instant Pot. Add the chopped cilantro and lime juice and mix well. If you want, you can serve the Keto Mexican Pulled Pork with avocado slices on the side.

Prep Time: 15 minutes

Cook Time: 60 minutes

A hearty and comforting soup inspired by the flavors of cabbage rolls, but in a keto-friendly format. This soup is packed with ground beef, cabbage, and savory herbs, making it a satisfying meal for any occasion.

Ingredients: 1 lb ground beef. 1/2 head cabbage, chopped. 1 can 14.5 oz diced tomatoes. 4 cups beef broth. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the smell is nice. Put in the ground beef and cook it until it turns brown. Add the oregano, basil, and tomato paste and mix them in. Do not forget to add the beef broth and chopped cabbage. Turn the heat down to low and cook for 20 to 25 minutes, until the cabbage is soft. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes