KETO INSTANT POT RECIPE: Four-Cheese Cracked Pepper Broccoli

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I never liked broccoli or cauliflower growing up, which is so crazy because now I eat tons of these super healthy cruciferous veggies. Maybe my mom just didn’t put enough cheese on them? If she’d made me this version, which uses four different kinds of cheese, I would have asked for seconds! This is a great go-to recipe for the vegetable-averse diners in your household.

Serves: 4

Active prep time: 5 minutes

Cook time: 1 minute

INGREDIENTS

• 4 tablespoons butter or ghee

• 2 cloves garlic, minced

• 5 cups large broccoli florets

• 1∕₃ cup chicken broth

• 1∕₄ cup heavy cream

• 2 ounces cream cheese, diced

• 1∕₂ cup shredded cheddar cheese (2 ounces)

• 1∕₄ cup shredded Swiss cheese (1 ounce)

• 2 tablespoons grated Parmesan cheese

• 3∕₄ to 1 teaspoon freshly cracked black pepper, to taste

• Pinch of grated nutmeg

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. Add the butter. When the butter is melted, add the garlic and cook and stir for 1 minute. Select CANCEL. Stir in the broccoli and broth.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to STEAM for 1 minute. At the end of the cooking time, quick-release the pressure.

3. Select SAUTÉ. Add the cream and simmer for 2 minutes to slightly reduce. Select CANCEL. Gently stir in the cream cheese, cheddar, and Swiss cheese.

4. Serve sprinkled with the Parmesan, pepper, and nutmeg.

Per serving: Calories: 343 • Total Fat: 30 g • Protein: 11 g • Total Carbs: 10 g • Fiber: 3 g • Erythritol: 0 g • Net Carbs: 7 g

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