Prep time: 5 minutes | Cook time: 10 minutes | Serves: 4Ingredients:1 tbsp butter1 cup chopped green bell peppers1 cup green beans, chopped2 cups coconut cream2 tbsp xanthan gum16 oz pre-cooked shirataki spaghetti1 cup grated Parmigiano Reggiano cheese1 (15 oz) can tuna in water, drained and flakedSalt and black pepper to tasteInstructions Set the IP in Sauté mode and adjust to Medium heat. Melt the butter in the pot and sauté the bell peppers and green beans until softened, 5 minutes. Mix in the coconut cream, xanthan gum, and allow thickening for 2 to 3 minutes. Stir in the shirataki spaghetti, half of the cheese, tuna, slat, and black pepper. Cook until warmed, 2 minutes. Dish the food, top with the remaining cheese, and serve warm. Nutrition Facts per ServingCalories 418 | Fats 31.17g | Carbs 13.97g | Net Carbs 9.57g | Protein 22.08g
Prep time: 8 minutes | Cook time: 6 minutes | Serves: 4Ingredients:1 tbsp olive oil4 salmon fillets, cut into 1-inch chunksSalt and black pepper to taste2 tbsp unsalted butter6 garlic cloves, minced½ cup dry white wine1 ½ cups heavy cream½ cup grated Gruyere cheese16 oz pre-cooked shirataki fettucine2 tbsp chopped fresh parsleyInstructions Set the IP in Sauté mode and adjust to Medium heat. Heat the olive oil in the inner pot, season the salmon with salt, black pepper, and cook in the oil until golden brown on the outside and flaky within, 3 to 4 minutes. Transfer to a plate and set aside. Melt the butter in the pot and sauté the garlic until fragrant, 30 seconds. Stir in the white wine, heavy cream, and Gruyere cheese. Allow melting, 2 minutes and mix in the shirataki fettucine. Dish, garnish with parsley, and serve warm. Nutrition Facts per ServingCalories 209 | Fats 31.02g | Carbs 12.54g | Net Carbs 2.93g | Protein 35.24g
Tangy Shrimp Shirataki Pasta Prep time: 15 minutes | Cook time: 6 minutes | Serves: 4Ingredients:2 tbsp butter1 lb jumbo shrimp, peeled and deveined4 garlic cloves, minced1 pinch red chili flakes¼ cup white wine1 lime, zested and juiced16 oz pre-cooked shirataki angel hairSalt and black pepper to taste2 tbsp chopped parsley1 cup grated Parmesan cheese for toppingInstructions Set the IP in Sauté mode and adjust to Medium heat. Melt the butter in the inner pot and cook the shrimp until pink, 3 minutes. Stir in the garlic, red chili flakes, and cook until fragrant, 30 seconds. Mix in the white wine, allow reduction by one-third and stir in the lime juice, shirataki pasta, salt, and black pepper. Allow pasta warming for 2 minutes and mix in the parsley. Dish the food and top with the Parmesan cheese. Serve warm. Nutrition Facts per ServingCalories 142 | Fats 7.07g | Carbs 8.05g | Net Carbs 5.85g | Protein 13.26g
Pre-cooked Shirataki Noodles Method Prep time: 5 minutes | Cook time: 3 minutes | Serves: 4Ingredients:2 (8 oz) packs shirataki noodles(for: angel hair, spaghetti, fettucine)Instructions Strain the shirataki noodles through a colander and rinse well under hot running water. Allow proper draining and pour the noodles into the inner pot. Add 2 cups of water. Lock the lid in place; select Manual mode on High Pressure and set the timer to 1 minute. After cooking, perform a quick pressure release to let out the steam, and open the lid. Drain the rice and clean the inner pot. Set the IP in Sauté mode and dry-fry the shirataki rice until visibly dry, 1 to 2 minutes. Transfer to a plate and use for further cooking.