Keto Instant Pot Cabbage Pancetta in Cream Sauce
Keto Instant Pot Cabbage Pancetta in Cream Sauce is low carb, paleo, gluten free and makes a delicious, savory, creamy side dish.
Prep Time6 mins
Cook Time8 mins
Total Time14 mins
- 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
Press Saute on the Instant Pot and once the pot is hot add the butter.
Once butter melts, add pancetta and onions and stir until onions are translucent (about 4 minutes).
Add chicken broth to the pot and scrape the bottom with a wooden spoon to deglaze the pot.
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.
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.
Once cook time is complete, Carefully Quick release all the pressure.
Turn off the Instant Pot, open the lid and remove the parchment paper. Press Saute and bring to a boil.
Once boiling, add nutmeg, sea salt, black pepper, parsley, and heavy cream. Stir and simmer for 4 to 5 minutes.
Remove the bay leaf and discard. Spoon into serving bowls and serve.
*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
Serving: 0.75cup | Calories: 210kcal | Carbohydrates: 7g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Sodium: 699mg | Fiber: 2g | Sugar: 3g