Keto Instant Pot Cabbage Pancetta in Cream Sauce

Keto Instant Pot Cabbage Pancetta in Cream Sauce-

Low Carb, paleo and gluten-free, this Keto Instant Pot Cabbage Pancetta in Cream Sauce makes a delicious, savory, creamy side dish.

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Keto Instant Pot Cabbage Pancetta in Cream Sauce is easy to make in the Instant Pot with chopped cabbage,  aromatic spices and delicious, smokey pancetta in a rich cream sauce that includes a dairy free paleo option.

Even my son, who hates cabbage, was amazed at how good this was. He especially loved the pancetta. You can also use diced bacon if you can’t find pancetta. 

A perfect Saint Patrick’s day dish or year-round side dish that will get rave reviews.

Keto Instant Pot Cabbage Pancetta in Cream Sauce:

Ingredients:

• 1 tbsp unsalted butter, or ghee
• ½ cup diced pancetta, or diced bacon
• ¼ cup diced yellow onion
• 1  cup chicken broth
• ½  medium head green cabbage, finely chopped (about 1 lb)
• 1 bay leaf
• ⅓  cup heavy cream, or  ⅓ cup coconut cream for Paleo
• ¼ tsp nutmeg
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tbsp dried parsley

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Directions:

1. Press Saute on the Instant Pot and once the pot is hot add the butter.
2. Once butter melts, add pancetta and onions and stir until onions are translucent (about 4 minutes).
3. Add chicken broth to the pot and scrape the bottom with a wooden spoon to deglaze the pot.
4. Add cabbage and the bay leaf and stir. Loosely cover the top of the cabbage mixture in the pot with a 7×7-inch sheet of parchment paper with the corners folding down to fit in the pot.
5. Close & lock the lid. Flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cook time for 4 minutes.
6. Once cook time is complete, Carefully Quick release all the pressure.
7. Turn off the Instant Pot, open the lid and remove the parchment paper. Press Saute and bring to a boil.
8. Once boiling,  add nutmeg, sea salt, black pepper, parsley, and heavy cream.  Stir and simmer for 4 to 5 minutes.
9. Remove the bay leaf and discard. Spoon into serving bowls and serve.

Nutritional Data: Yield: 4 Servings, Serving Size: ¾ Cup,  Amounts per Serving- Cal: 210, Carbs: 7g, Net Carbs: 5g, Fiber: 2g, Fat: 17g, Saturated Fat: 9g, Protein: 7g, Sugars: 3g, Sodium: 699mg

For More Keto Instant Pot Recipes Like This One- Order My New Book “Keto in an Instant“ 100 Ketogenic Instant Pot Recipes!

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5 from 16 votes

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Keto Instant Pot Cabbage Pancetta in Cream Sauce

Prep Time

6 mins

Cook Time

8 mins

Total Time

14 mins

 

 Keto Instant Pot Cabbage Pancetta in Cream Sauce is low carb, paleo, gluten free and makes a delicious, savory, creamy side dish.

Course: cabbage, instant pot, keto, low carb

Cuisine: cabbage, instant pot, side dish

Keyword: instant pot cabbage recipe, Keto Instant Pot Cabbage, Keto Instant Pot Cabbage Pancetta in Cream Sauce,, low carb cabbage

Servings: 4

Calories: 210 kcal

Author: Stacey

Ingredients

• 1 tbsp unsalted butter or ghee
• ½ cup diced pancetta or diced bacon
• ¼ cup diced yellow onion
• 1 cup chicken broth
• ½ medium head green cabbage finely chopped (about 1 lb)
• 1 bay leaf
• ⅓ cup heavy cream or ⅓ cup coconut cream for Paleo
• ¼ tsp nutmeg
• 1 tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tbsp dried parsley

Instructions

1. Press Saute on the Instant Pot and once the pot is hot add the butter.
2. Once butter melts, add pancetta and onions and stir until onions are translucent (about 4 minutes).
3. Add chicken broth to the pot and scrape the bottom with a wooden spoon to deglaze the pot.
4. Add cabbage and the bay leaf and stir. Loosely cover the top of the cabbage mixture in the pot with a 7x7-inch sheet of parchment paper with the corners folding down to fit in the pot.
5. Close & lock the lid. Flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cook time for 4 minutes.
6. Once cook time is complete, Carefully Quick release all the pressure.
7. Turn off the Instant Pot, open the lid and remove the parchment paper. Press Saute and bring to a boil.
8. Once boiling, add nutmeg, sea salt, black pepper, parsley, and heavy cream. Stir and simmer for 4 to 5 minutes.
9. Remove the bay leaf and discard. Spoon into serving bowls and serve.

Recipe Notes

*all nutritional data are estimates based on the products I used*

Yield:4 servings, Serving Size: ¾ cup, Amounts per serving- Net Carbs per Serving: 5g

Nutrition Facts

Keto Instant Pot Cabbage Pancetta in Cream Sauce

Amount Per Serving (0.75 cup)

Calories 210 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g45%

Sodium 699mg29%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

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