INSTANT POT® KETO MEATLOAF RECIPE
INGREDIENTS
2 pounds grass-fed beef, ground
2 tablespoons coconut aminos
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon parsley, dried
1 teaspoon turmeric ground
1 teaspoon paprika, fresh
1 teaspoon chili powder
1 teaspoon basil, dried
1 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
RECIPE
1. Pour 1 cup of filtered water into the inner pot of the Instant Pot®, and insert the trivet. On a piece of aluminum foil, mix together all ingredients. Form into one large loaf. Move this (and the aluminum foil) to rest on top of the trivet.
2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 40 minutes on high pressure and let cook.
3. Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot®, serve, and enjoy!
Table of Contents
INSTANT POT® KETO MEATLOAF RECIPE
Ingredients
- 2 pounds grass-fed beef ground
- 2 tablespoons coconut aminos
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder
- 1 teaspoon parsley dried
- 1 teaspoon turmeric ground
- 1 teaspoon paprika fresh
- 1 teaspoon chili powder
- 1 teaspoon basil dried
- 1 teaspoon crushed red pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Pour 1 cup of filtered water into the inner pot of the Instant Pot®, and insert the trivet. On a piece of aluminum foil, mix together all ingredients. Form into one large loaf. Move this (and the aluminum foil) to rest on top of the trivet.
- Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 40 minutes on high pressure and let cook.
- Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot®, serve, and enjoy!