One of the things I love the most about putting together keto-friendly meals is that there are so many delicious side dishes I like to pair with my favorite protein. These are some of the keto side dishes that I make over and over again. Make an big batch and reheat for a couple days to cut down your prep time each night.

KETO INSTANT POT RECIPE: CAULIFLOWER FRIED RICE

• 1 small head cauliflower, trimmed and cut into florets

• 3 slices uncured bacon, diced

• 1 tablespoon toasted sesame oil

• 4 green onions, chopped

• 2 tablespoons minced fresh ginger

• 2 cloves garlic, minced

• 3 large eggs, lightly beaten

• 1∕₂ cup shredded carrot

• 1∕₂ cup frozen peas

• 1 tablespoon coconut aminos, tamari, or soy sauce

• Toasted sesame seeds (optional)

1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Add the cauliflower. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes. At the end of the cooking time, quick-release the pressure. Remove the cauliflower and set it aside. Pour the cooking liquid out of the pot and wipe the pot dry.

2. Select SAUTÉ on the Instant Pot. Add the bacon and cook, stirring frequently, until browned and crisp, 4 to 6 minutes. Remove the bacon from the pot. Add the sesame oil to the bacon drippings in the pot. Add the green onions, ginger, and garlic and stir-fry until fragrant, about 1 minute. Return the cauliflower to the pot and use a potato masher or wooden spoon to break the chunks into small, rice-size pieces.

3. Move the cauliflower mixture to one side of the pot. Coat the empty portion with cooking spray. Add the eggs and cook, stirring constantly, until scrambled, about 1 minute. Add the carrot, peas, coconut aminos, and reserved bacon. Stir the cauliflower rice into the egg. Select CANCEL. Sprinkle with toasted sesame seeds before serving, if desired.

KETO INSTANT POT RECIPE: FOUR-CHEESE CRACKED PEPPER BROCCOLI

• 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

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.

KETO RECIPE: CHOPPED GREEK SALAD

• 2 cups chopped romaine

• ½ cup halved grape tomatoes

• ¼ cup sliced black olives (like Kalamata)

• ¼ cup feta cheese crumbles

• ¼ sliced red onion

• 2 tablespoons vinaigrette salad dressing (I use Primal Kitchen Greek Vinaigrette) 

• Salt and pepper

• 1 tablespoon olive oil

1. In a large bowl, combine the romaine, tomatoes, olives, feta cheese, and vinaigrette.

2. Season with salt and pepper, drizzle with the olive oil, and toss to combine.

3. Divide the salad between two bowls and serve. 

KETO INSTANT POT RECIPE: JALAPEÑO POPPER CAULIFLOWER

• 4 slices uncured bacon, diced

• 8 ounces cream cheese, cut into cubes and softened

• ½ cup shredded queso fresco cheese

• 4 cups roughly chop cauliflower florets

• 2 jalapeño peppers, chopped and seeded, if desired

• Grass-fed Ghee

1.   Select SAUTE on the Instant Pot and add diced bacon.  Cook until bacon is crisp. Select CANCEL and remove bacon and bacon grease. Set aside.

2. In a bowl combine cream cheese, queso fresco, cauliflower and jalapeños. Stir to combine. Place in 7-inch round baking dish that has been coated with ghee.

3.   Place 1 cup water and a trivet with handles in the pot. Secure the lid on the pot. Close the pressure-release valve. Select Manual and set pot on HIGH pressure for 7 minutes. At end of cooking time, use quick release to depressurize. Carefully remove the trivet.

4.    If desired, preheat oven broiler to HIGH and adjust oven rack to 4-inches from heat source. Broil until top is lightly browned, 2 to 3 minutes. Top with reserved bacon.

KETO RECIPE: JALAPEÑO POPPERS

• Jalapenos (try to pick bigger ones)

• Cream cheese

• Bacon 

• Toothpicks (not really an ingredient, but you will need them!) 

1. Cut jalapenos in half and remove core and seeds 

2. I use a block of cream cheese and cut a thin slice and press it into the jalapeno

3. Cut strips of bacon in half, half a piece of bacon per popper. The bacon kind of stretches so unless your jalapeno is giant it should work! 

4. Use toothpicks to keep bacon in place, otherwise it'll curl up and won't stay on the jalapeno right.

5. Bake at 400 degrees until bacon is crispy!