Keto Instant Pot Cabbage Pancetta in Cream Sauce- Low Carb , Paleo & Gluten Free
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5 from 17 votes

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
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: 210kcal
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
  • 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

  • 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.

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

Serving: 0.75cup | Calories: 210kcal | Carbohydrates: 7g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Sodium: 699mg | Fiber: 2g | Sugar: 3g