23 Flavorful Keto Pressure Cooker Chicken Recipes You’ll Love

If you’re following a keto lifestyle and love the convenience of quick, delicious meals, then your pressure cooker is about to become your best friend.

Chicken is already one of the most versatile and keto-friendly proteins, but when combined with the speed and efficiency of a pressure cooker, it transforms into endless flavorful dishes.

From creamy stews and savory curries to tangy Mediterranean flavors and spicy buffalo dips, these recipes prove that keto doesn’t have to be boring or time-consuming.

In this collection of 23 Keto Pressure Cooker Chicken Recipes, you’ll find meals that are comforting, low in carbs, and packed with flavor.

Whether you’re meal prepping for the week, cooking for the family, or simply craving a hearty dinner, these recipes are sure to keep you satisfied while staying true to your keto goals.

23 Flavorful Keto Pressure Cooker Chicken Recipes You’ll Love

With these 23 keto pressure cooker chicken recipes, you’ll never run out of quick, delicious, and low-carb meal ideas.

Each recipe highlights the ease of pressure cooking while delivering bold flavors and keto-friendly ingredients that keep you on track with your lifestyle.

From comforting soups and stews to creamy, cheesy dishes and zesty international flavors, there’s something here for every craving.

So dust off your pressure cooker, stock up on chicken, and dive into these recipes—you’ll be amazed at how simple, satisfying, and keto-friendly dinner can be.

Keto Pressure Cooker Creamy Garlic Parmesan Chicken

This dish is a keto dream, combining juicy chicken breasts with a luscious garlic parmesan cream sauce.

The pressure cooker tenderizes the chicken in minutes while infusing it with rich flavors, making it perfect for weeknight dinners or meal prep.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons cream cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken breasts with salt, pepper, and paprika.
2. Turn the pressure cooker to “Sauté” mode, heat olive oil, and sear chicken for 2–3 minutes on each side until lightly browned. Remove and set aside.
3. Add minced garlic to the pot and sauté until fragrant, about 30 seconds.
4. Pour in chicken broth, scraping the bottom of the pot to deglaze.
5. Place chicken breasts back into the pot, secure the lid, and cook on High Pressure for 8 minutes. Allow a natural release for 5 minutes before quick-releasing the rest.
6. Remove chicken and set aside. Stir in heavy cream, Parmesan cheese, cream cheese, and Italian seasoning until smooth and creamy.
7. Return chicken to the sauce and simmer for 2 minutes on “Sauté” mode to thicken.
8. Garnish with fresh parsley before serving.

This creamy garlic parmesan chicken is rich, satisfying, and perfectly keto-friendly.

Pair it with zucchini noodles or steamed broccoli for a complete low-carb dinner.

Keto Pressure Cooker Lemon Herb Chicken Thighs

Juicy bone-in chicken thighs are cooked in a fragrant lemon herb broth, creating a refreshing yet hearty keto-friendly meal.

The pressure cooker ensures the meat is fall-off-the-bone tender while locking in zesty citrus and aromatic herbs.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Juice of 1 lemon
• 1 cup chicken broth
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Pat chicken thighs dry and season with salt, pepper, garlic powder, onion powder, and thyme.
2. Set the pressure cooker to “Sauté” mode. Melt butter and sear chicken thighs skin-side down until golden, about 4 minutes. Flip and cook the other side for 2 minutes. Remove chicken and set aside.
3. Deglaze the pot with chicken broth, scraping up brown bits for extra flavor.
4. Add lemon juice and zest to the pot. Place chicken thighs back in, skin side up.
5. Seal the lid and cook on High Pressure for 12 minutes. Allow natural release for 10 minutes.
6. Remove chicken and place on a serving platter. If desired, switch to “Sauté” mode and reduce the liquid to create a thicker lemon herb sauce.
7. Pour sauce over the chicken and garnish with fresh parsley.

These lemon herb chicken thighs are tangy, juicy, and deeply flavorful.

They pair beautifully with cauliflower rice or roasted Brussels sprouts for a light yet satisfying keto meal.

Keto Pressure Cooker Buffalo Ranch Shredded Chicken

This bold and spicy shredded chicken recipe combines zesty buffalo sauce with creamy ranch, making it an excellent protein base for lettuce wraps, salads, or keto sandwiches.

The pressure cooker locks in the flavors and creates perfectly shreddable chicken in no time.

Ingredients:

• 3 large boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• ½ cup buffalo wing sauce
• ½ cup ranch dressing (keto-friendly)
• 2 tablespoons butter
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Fresh celery and cucumber slices (for serving, optional)

Instructions:

1. Season chicken breasts with salt, pepper, garlic powder, and paprika.
2. Place chicken broth and buffalo sauce in the pressure cooker and stir well.
3. Add chicken breasts to the pot, making sure they are coated in sauce.
4. Lock the lid and cook on High Pressure for 12 minutes. Quick-release once cooking is complete.
5. Remove chicken and shred with two forks.
6. Return shredded chicken to the pot and stir in ranch dressing and butter until creamy and fully incorporated.
7. Simmer on “Sauté” mode for 2–3 minutes to thicken.

This buffalo ranch shredded chicken is tangy, spicy, and addictively good.

Use it in lettuce wraps, over cauliflower rice, or stuffed into a low-carb tortilla for the ultimate keto comfort food

Keto Pressure Cooker Chicken Alfredo with Broccoli

This keto-friendly chicken alfredo is a one-pot pressure cooker recipe that combines juicy chicken with tender broccoli and a creamy alfredo sauce.

Perfect for satisfying Italian cravings without the carbs, this dish is a comfort food favorite.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons cream cheese
• 1 teaspoon Italian seasoning
• 2 cups broccoli florets
• Fresh parsley for garnish

Instructions:

1. Season chicken thighs with salt, pepper, garlic powder, and onion powder.
2. Turn the pressure cooker to “Sauté” mode, heat olive oil, and sear chicken on both sides until lightly browned. Remove and set aside.
3. Add chicken broth to deglaze the pot, scraping up any brown bits.
4. Return chicken to the pot, close the lid, and cook on High Pressure for 10 minutes. Perform a quick release.
5. Remove chicken and add heavy cream, Parmesan cheese, cream cheese, and Italian seasoning. Stir until smooth and creamy.
6. Add broccoli florets and cook on “Sauté” for 3–4 minutes until tender.
7. Slice chicken and return it to the sauce. Stir well before serving.
8. Garnish with parsley.

This keto chicken alfredo with broccoli is indulgent, creamy, and satisfying.

It’s the perfect low-carb version of a restaurant classic, great for both weeknights and special dinners.

Keto Pressure Cooker Chicken Enchilada Soup

This flavorful and hearty chicken enchilada soup is packed with Mexican-inspired spices, shredded chicken, and cheesy goodness—all without the carbs from tortillas.

It’s warm, comforting, and perfect for keto meal prep.

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 can diced tomatoes with green chiles (no sugar added)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh cilantro for garnish

Instructions:

1. Add olive oil to the pressure cooker and set to “Sauté” mode.
2. Season chicken breasts with salt, pepper, cumin, chili powder, and paprika. Sear both sides until lightly browned, then remove.
3. Add chicken broth and diced tomatoes to the pot, stirring to combine. Return chicken breasts to the pot.
4. Lock the lid and cook on High Pressure for 12 minutes. Quick release.
5. Remove chicken, shred it, and return it to the pot.
6. Stir in heavy cream, cream cheese, and shredded cheddar until smooth and creamy.
7. Simmer on “Sauté” mode for 3–4 minutes to thicken.
8. Garnish with fresh cilantro before serving.

This chicken enchilada soup is a keto-friendly twist on a Mexican classic.

It’s rich, cheesy, and full of bold flavors—perfect for cozy nights or batch cooking.

Keto Pressure Cooker Coconut Curry Chicken

A flavorful blend of coconut milk, curry spices, and tender chicken makes this dish a keto delight.

The pressure cooker helps the spices meld beautifully, creating a rich, aromatic curry that pairs perfectly with cauliflower rice.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons coconut oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 cup chicken broth
• 1 can (13.5 oz) coconut milk (unsweetened)
• 1 tablespoon tomato paste
• 1 cup spinach leaves
• Fresh cilantro for garnish

Instructions:

1. Set the pressure cooker to “Sauté” and heat coconut oil.
2. Season chicken thighs with salt, pepper, curry powder, and turmeric. Sear until lightly browned, then remove.
3. Add garlic powder, cumin, and tomato paste to the pot, stirring until fragrant.
4. Pour in chicken broth and coconut milk, mixing well.
5. Return chicken to the pot, lock the lid, and cook on High Pressure for 10 minutes. Natural release for 5 minutes, then quick release.
6. Remove chicken, shred or slice, and return it to the curry sauce.
7. Stir in spinach and let it wilt for 2 minutes on “Sauté” mode.
8. Garnish with fresh cilantro before serving.

This coconut curry chicken is creamy, aromatic, and perfectly spiced.

It’s an easy keto-friendly meal that feels exotic yet comes together quickly in the pressure cooker

Keto Pressure Cooker Chicken Marsala

This keto-friendly twist on the Italian classic combines tender chicken with a savory mushroom and Marsala wine sauce.

The pressure cooker makes the chicken fork-tender and helps the flavors develop quickly, creating a gourmet-style meal with little effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 8 oz cremini mushrooms, sliced
• ½ cup Marsala wine (dry, no added sugar)
• 1 cup chicken broth
• ½ cup heavy cream
• 1 teaspoon fresh thyme leaves
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Season chicken with salt, pepper, and garlic powder.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken on both sides until lightly golden. Remove and set aside.
3. Add mushrooms to the pot and sauté until softened. Deglaze with Marsala wine, scraping up any brown bits.
4. Stir in chicken broth and return chicken to the pot. Secure lid and cook on High Pressure for 10 minutes. Quick release.
5. Remove chicken and stir in heavy cream, butter, and thyme until the sauce is creamy and smooth.
6. Return chicken to the pot and simmer for 2 minutes on “Sauté” mode.
7. Garnish with parsley before serving.

This chicken Marsala is rich, flavorful, and keto-approved. Serve with cauliflower mash or sautéed zucchini for a comforting, elegant dinner.

Keto Pressure Cooker Chicken Fajita Bowls

These chicken fajita bowls pack all the zesty flavors of Tex-Mex cuisine without the tortillas.

The pressure cooker locks in smoky spices, peppers, and onions, making a colorful, low-carb dish perfect for family dinners or meal prep.

Ingredients:

• 3 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• 2 tablespoons lime juice
• Fresh cilantro for garnish

Instructions:

1. Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub the mixture over the chicken breasts.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken until lightly golden on both sides. Remove and set aside.
3. Add onions and peppers to the pot and sauté for 2 minutes. Deglaze with chicken broth.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 12 minutes. Quick release.
5. Shred chicken and stir in lime juice. Mix well with peppers and onions.
6. Garnish with fresh cilantro and serve in bowls over cauliflower rice.

These keto chicken fajita bowls are vibrant, smoky, and full of flavor. They’re a fun and healthy low-carb alternative to classic fajitas, perfect for quick weeknight meals.

Keto Pressure Cooker Tuscan Chicken

This Tuscan-inspired recipe brings together creamy sun-dried tomato sauce, tender chicken, and spinach for a rich, hearty, and keto-friendly meal.

The pressure cooker makes it all come together in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup sun-dried tomatoes, chopped
• 1 cup fresh spinach leaves
• 2 tablespoons cream cheese
• Fresh basil for garnish

Instructions:

1. Season chicken thighs with salt, pepper, and Italian seasoning.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken until golden on both sides. Remove and set aside.
3. Deglaze the pot with chicken broth, scraping up any browned bits.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 10 minutes. Natural release for 5 minutes.
5. Remove chicken and stir in heavy cream, Parmesan cheese, cream cheese, and sun-dried tomatoes until creamy.
6. Add spinach and stir until wilted. Return chicken to the sauce.
7. Garnish with fresh basil before serving.

This keto Tuscan chicken is creamy, savory, and bursting with flavor.

It pairs perfectly with zucchini noodles, cauliflower rice, or sautéed green beans for a restaurant-quality keto meal

Keto Pressure Cooker Chicken Florentine

Chicken Florentine is a classic dish featuring chicken and spinach in a creamy sauce.

This keto-friendly version uses the pressure cooker to make the chicken tender and infuses it with rich flavors in under 30 minutes.

Perfect for a weeknight dinner that feels elegant but is low-carb.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons cream cheese
• 2 cups fresh spinach leaves
• Fresh parsley for garnish

Instructions:

1. Season chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Set pressure cooker to “Sauté” mode, melt butter, and sear chicken on both sides until golden. Remove and set aside.
3. Pour in chicken broth and deglaze the pot.
4. Return chicken to the pot, lock lid, and cook on High Pressure for 8 minutes. Quick release.
5. Remove chicken and stir in heavy cream, Parmesan cheese, and cream cheese until smooth and creamy.
6. Add spinach and stir until wilted.
7. Return chicken to the sauce, simmer for 2 minutes, then garnish with parsley before serving.

This Chicken Florentine is creamy, rich, and keto-approved. Serve with roasted cauliflower or zucchini noodles for a satisfying Italian-inspired meal.

Keto Pressure Cooker Chicken Cacciatore

Chicken Cacciatore is a rustic Italian dish traditionally simmered for hours, but the pressure cooker brings it to the table in a fraction of the time.

This keto version uses low-carb vegetables and a tomato base to create a hearty, flavorful meal.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 cup chicken broth
• 1 can (14 oz) crushed tomatoes (no sugar added)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 8 oz mushrooms, sliced
• 2 tablespoons tomato paste
• Fresh basil for garnish

Instructions:

1. Season chicken thighs with salt, pepper, oregano, thyme, and garlic powder.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken until golden. Remove and set aside.
3. Add onions, peppers, and mushrooms, sautéing for 3 minutes. Stir in tomato paste.
4. Add chicken broth and crushed tomatoes, mixing well.
5. Return chicken to the pot, secure lid, and cook on High Pressure for 12 minutes. Natural release for 5 minutes.
6. Remove chicken and stir sauce to thicken slightly.
7. Garnish with fresh basil before serving.

This Keto Chicken Cacciatore is hearty, rustic, and full of bold flavors.

Pair it with cauliflower rice or sautéed zucchini for a complete low-carb Italian feast.

Keto Pressure Cooker Butter Chicken

Inspired by the famous Indian dish, this keto-friendly butter chicken is rich, creamy, and perfectly spiced.

The pressure cooker blends the flavors of aromatic spices with tender chicken and a velvety sauce, making it an easy weeknight favorite.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 cup chicken broth
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1 cup heavy cream
• 2 tablespoons tomato paste
• 2 tablespoons cream cheese
• Fresh cilantro for garnish

Instructions:

1. Season chicken cubes with salt, pepper, cumin, paprika, turmeric, garam masala, garlic powder, and ginger powder.
2. Set pressure cooker to “Sauté” mode, melt butter, and brown chicken for 2–3 minutes. Remove and set aside.
3. Add diced tomatoes, chicken broth, and tomato paste to the pot, stirring to combine.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 10 minutes. Quick release.
5. Stir in heavy cream and cream cheese until smooth and creamy.
6. Simmer on “Sauté” for 2–3 minutes to thicken the sauce.
7. Garnish with fresh cilantro before serving.

This keto butter chicken is creamy, aromatic, and deeply flavorful.

Serve with cauliflower rice or sautéed spinach for a comforting low-carb Indian-inspired dinner

Keto Pressure Cooker Chicken Piccata

Chicken Piccata is a classic Italian dish known for its bright lemon and caper sauce.

This keto version keeps all the tangy, buttery goodness while using the pressure cooker to create tender chicken in record time.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup chicken broth
• Juice of 2 lemons
• 3 tablespoons capers, drained
• 3 tablespoons butter
• ½ cup heavy cream
• Fresh parsley for garnish

Instructions:

1. Season chicken with salt, pepper, and garlic powder.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken on both sides until golden. Remove and set aside.
3. Pour in chicken broth and lemon juice, deglazing the pot.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 8 minutes. Quick release.
5. Remove chicken and stir in capers, butter, and heavy cream until smooth.
6. Return chicken to sauce and simmer for 2 minutes on “Sauté” mode.
7. Garnish with fresh parsley before serving.

This keto chicken piccata is tangy, buttery, and refreshing.

It pairs beautifully with roasted asparagus or cauliflower mash for a light but satisfying meal.

Keto Pressure Cooker BBQ Pulled Chicken

Sweet and smoky BBQ pulled chicken is a comfort food classic.

This keto-friendly version uses a sugar-free BBQ sauce, making it perfect for sandwiches with keto buns, lettuce wraps, or served over cauliflower rice.

Ingredients:

• 3 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup chicken broth
• 1 cup sugar-free BBQ sauce
• 2 tablespoons butter
• 1 teaspoon apple cider vinegar

Instructions:

1. Season chicken breasts with salt, pepper, paprika, and garlic powder.
2. Pour chicken broth into the pressure cooker, then add chicken.
3. Secure lid and cook on High Pressure for 12 minutes. Quick release.
4. Remove chicken, shred with two forks, and return it to the pot.
5. Stir in BBQ sauce, butter, and apple cider vinegar. Simmer for 2–3 minutes on “Sauté” mode.
6. Serve hot in lettuce wraps, on cauliflower rice, or with keto bread rolls.

This keto BBQ pulled chicken is smoky, tangy, and versatile. It’s perfect for meal prep and can be used in wraps, bowls, or simply eaten on its own.

Keto Pressure Cooker Chicken Soup with Zoodles

This hearty chicken soup swaps traditional noodles for zucchini noodles, making it keto-friendly while still being comforting and nourishing.

The pressure cooker infuses the broth with rich chicken flavor in no time.

Ingredients:

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 small onion, diced
• 2 celery stalks, chopped
• 2 carrots, chopped (optional for low-carb, can omit for stricter keto)
• 6 cups chicken broth
• 2 zucchinis, spiralized into noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley for garnish

Instructions:

1. Set pressure cooker to “Sauté” mode, heat olive oil, and sauté onion, celery, and carrots (if using) for 3–4 minutes.
2. Season chicken breasts with salt, pepper, and garlic powder, then add to the pot.
3. Pour in chicken broth, thyme, and bay leaf. Secure lid and cook on High Pressure for 12 minutes. Natural release for 5 minutes.
4. Remove chicken, shred it, and return it to the pot.
5. Stir in zucchini noodles and simmer for 2 minutes on “Sauté” mode until just tender.
6. Garnish with parsley and serve warm.

This keto chicken soup with zoodles is cozy, nourishing, and low-carb.

It’s perfect for cold days, meal prep, or whenever you need a light but filling keto-friendly comfort dish

Keto Pressure Cooker Chicken Stroganoff

A keto twist on the Russian-inspired classic, this chicken stroganoff swaps out pasta for low-carb pairings like zucchini noodles or cauliflower mash.

The pressure cooker ensures juicy chicken smothered in a creamy mushroom sauce that’s rich and satisfying.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup chicken broth
• 8 oz mushrooms, sliced
• ½ cup sour cream
• ½ cup heavy cream
• 2 tablespoons cream cheese
• 1 teaspoon Dijon mustard
• Fresh parsley for garnish

Instructions:

1. Season chicken with salt, pepper, paprika, and garlic powder.
2. Set pressure cooker to “Sauté” mode, melt butter, and sear chicken cubes until lightly browned. Remove and set aside.
3. Add mushrooms to the pot and sauté for 2–3 minutes. Deglaze with chicken broth.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 8 minutes. Quick release.
5. Stir in sour cream, heavy cream, cream cheese, and Dijon mustard until creamy.
6. Simmer for 2 minutes on “Sauté” mode to thicken.
7. Garnish with parsley before serving.

This keto chicken stroganoff is creamy, savory, and indulgent. Pair it with zucchini noodles or cauliflower mash for a comforting low-carb dinner.

Keto Pressure Cooker Chicken Tikka Masala

This keto-friendly chicken tikka masala brings Indian restaurant flavors straight to your kitchen.

The pressure cooker blends bold spices with creamy tomato sauce for a comforting dish that pairs perfectly with cauliflower rice.

Ingredients:

• 4 boneless, skinless chicken thighs, cubed
• 2 tablespoons ghee or butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 can (14 oz) diced tomatoes (no sugar added)
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons tomato paste
• Fresh cilantro for garnish

Instructions:

1. Season chicken with salt, pepper, turmeric, cumin, paprika, garam masala, garlic powder, and ginger powder.
2. Set pressure cooker to “Sauté” mode, melt ghee, and sear chicken for 3 minutes. Remove and set aside.
3. Add diced tomatoes, tomato paste, and chicken broth to the pot, stirring well.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 10 minutes. Quick release.
5. Stir in heavy cream until smooth and creamy.
6. Simmer on “Sauté” mode for 2–3 minutes to thicken.
7. Garnish with fresh cilantro before serving.

This keto chicken tikka masala is creamy, bold, and flavorful.

Serve it over cauliflower rice or alongside sautéed spinach for a low-carb Indian-inspired feast.

Keto Pressure Cooker Chicken Chili

This keto-friendly chicken chili skips the beans but keeps all the smoky, spicy goodness of a hearty chili.

The pressure cooker makes it rich and flavorful in under an hour, perfect for cozy nights or game day.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 can (14 oz) diced tomatoes with green chiles (no sugar added)
• 1 cup chicken broth
• ½ cup diced green bell pepper
• ½ cup diced onion
• ½ cup shredded cheddar cheese
• ½ cup sour cream (for topping)
• Fresh cilantro for garnish

Instructions:

1. Set pressure cooker to “Sauté” mode, heat olive oil, and sauté onion and bell pepper for 3 minutes.
2. Season chicken breasts with salt, pepper, chili powder, paprika, cumin, and garlic powder. Add to the pot.
3. Stir in diced tomatoes and chicken broth.
4. Secure lid and cook on High Pressure for 12 minutes. Quick release.
5. Remove chicken, shred it, and return it to the pot. Stir well.
6. Garnish with shredded cheddar, sour cream, and cilantro before serving.

This keto chicken chili is smoky, hearty, and comforting. It’s an easy, low-carb alternative to traditional chili that’s still big on flavor

Keto Pressure Cooker Chicken Pesto

This quick and easy recipe combines juicy chicken with a rich, herby basil pesto sauce.

Using the pressure cooker locks in flavor while keeping the chicken tender.

It’s a perfect low-carb option for when you want a flavorful dinner without much effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup Parmesan cheese, grated
• ½ cup basil pesto (homemade or store-bought, sugar-free)
• 1 cup cherry tomatoes, halved
• Fresh basil for garnish

Instructions:

1. Season chicken with salt and pepper.
2. Set pressure cooker to “Sauté” mode, add olive oil, and sear chicken for 2–3 minutes per side. Remove and set aside.
3. Pour in chicken broth to deglaze the pot.
4. Return chicken to the pot, lock lid, and cook on High Pressure for 8 minutes. Quick release.
5. Remove chicken and stir in heavy cream, Parmesan cheese, and pesto until creamy.
6. Return chicken and add cherry tomatoes. Cook on “Sauté” for 2–3 minutes.
7. Garnish with fresh basil before serving.

This keto chicken pesto is creamy, herby, and full of flavor. Pair it with zucchini noodles or roasted vegetables for a complete low-carb dinner.

Keto Pressure Cooker Buffalo Chicken Dip

This keto buffalo chicken dip is cheesy, spicy, and addictive.

Made in the pressure cooker, it’s quick and convenient, perfect as a game-day snack, appetizer, or topping for keto wraps.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• ½ cup buffalo wing sauce
• 4 oz cream cheese, softened
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ¼ cup ranch dressing (keto-friendly)
• Celery sticks or cucumber slices for serving

Instructions:

1. Season chicken breasts with salt and pepper. Place in pressure cooker with chicken broth.
2. Secure lid and cook on High Pressure for 12 minutes. Quick release.
3. Remove chicken, shred it, and return it to the pot.
4. Stir in buffalo sauce, cream cheese, cheddar, mozzarella, and ranch dressing until smooth and creamy.
5. Simmer on “Sauté” mode for 2–3 minutes until cheese is melted.
6. Serve warm with celery sticks or cucumber slices.

This keto buffalo chicken dip is spicy, cheesy, and crowd-pleasing. It’s a must-have for parties or a quick keto snack.

Keto Pressure Cooker Chicken Teriyaki

Teriyaki chicken is a popular favorite, and this keto version uses a sugar-free sauce to keep carbs low.

The pressure cooker makes the chicken tender and soaks it in a sweet and savory glaze that pairs perfectly with cauliflower rice.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup chicken broth
• ½ cup coconut aminos (or sugar-free soy sauce alternative)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons sugar-free sweetener (erythritol or monk fruit)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 tablespoon sesame seeds
• 2 green onions, sliced (for garnish)

Instructions:

1. Season chicken thighs with salt and pepper.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken on both sides until lightly browned. Remove and set aside.
3. Add chicken broth, coconut aminos, rice vinegar, sesame oil, sweetener, garlic powder, and ginger powder. Stir well.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 10 minutes. Quick release.
5. Remove chicken and simmer sauce on “Sauté” for 3–4 minutes until slightly thickened.
6. Return chicken to coat with sauce, sprinkle with sesame seeds, and garnish with green onions.

This keto teriyaki chicken is sweet, savory, and satisfying. It’s the perfect Asian-inspired dish to serve with cauliflower rice or sautéed vegetables

Keto Pressure Cooker Chicken and Mushroom Stew

This hearty chicken and mushroom stew is a keto comfort food classic, rich with earthy flavors and a creamy sauce.

The pressure cooker tenderizes the chicken and mushrooms while infusing them with aromatic herbs, making it a satisfying low-carb dinner.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon garlic powder
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tablespoons cream cheese
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Season chicken with salt, pepper, garlic powder, thyme, and rosemary.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken until lightly golden. Remove and set aside.
3. Add onion and mushrooms, sautéing for 3 minutes. Deglaze with chicken broth.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 10 minutes. Quick release.
5. Stir in heavy cream, cream cheese, and butter until smooth and creamy.
6. Simmer for 2–3 minutes on “Sauté” mode to thicken the sauce.
7. Garnish with parsley before serving.

This keto chicken and mushroom stew is warm, comforting, and deeply flavorful.

Serve with cauliflower mash or roasted green beans for a hearty low-carb meal.

Keto Pressure Cooker Chicken Mediterranean Style

This Mediterranean-inspired keto chicken recipe combines juicy chicken with olives, sun-dried tomatoes, and herbs for a bright, tangy, and flavorful dish.

The pressure cooker makes it quick, easy, and bursting with wholesome flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon oregano
• 1 teaspoon paprika
• 1 cup chicken broth
• ½ cup sun-dried tomatoes (no sugar added), chopped
• ½ cup Kalamata olives, halved
• 1 tablespoon lemon juice
• 2 tablespoons feta cheese, crumbled
• Fresh basil for garnish

Instructions:

1. Season chicken with salt, pepper, oregano, and paprika.
2. Set pressure cooker to “Sauté” mode, heat olive oil, and sear chicken on both sides until golden. Remove and set aside.
3. Add chicken broth, sun-dried tomatoes, and olives to the pot. Stir well.
4. Return chicken to the pot, secure lid, and cook on High Pressure for 9 minutes. Quick release.
5. Stir in lemon juice and sprinkle with feta cheese.
6. Garnish with fresh basil before serving.

This keto Mediterranean chicken is light, tangy, and deliciously satisfying. It’s a wholesome low-carb dish that pairs well with cauliflower rice or a fresh green salad