Recipes From The Keto Reset Instant Pot Cookbook—and a Giveaway!

inline_instantpotMDA2Folks, I’m excited today. The Keto Reset Instant Pot Cookbook was just released this morning. It’s been a labor of love the same way The Keto Reset Diet book was. I literally threw myself into that project (with my own ongoing keto experiment), and this recipe collection was no different.

With help from co-authors and fellow chefs, Lindsay Taylor, PhD and Layla McGowan, I wanted to put together the perfect tool for keto eating. In short, a tool that would allow anyone to get all the benefits of a keto diet—with the least amount of time, strain and effort in the kitchen. (I’m all about that.) And now it’s here: 75 low-carb, hassle-free, and delicious recipes to get you started (or reinvigorated) in your keto journey.

To celebrate, I thought I’d serve up a sneak peek with two of my favorite recipes from the collection—along with a giveaway.

Butter Herbed Mushrooms

This dish makes a fantastic accompaniment to a nice juicy steak on any given night, but also think about doubling the recipe and serving it at your next holiday meal. Since it doesn’t require the already crowded stove or oven to prepare, it’s perfect for gatherings. It looks nice on the holiday table, too!



  • 4 tablespoons unsalted butter or ghee
  • 3 cloves garlic, minced
  • 4 cups small cremini or white mushrooms (see note), stems removed
  • ½ cup loosely packed fresh parsley leaves
  • 4 sprigs fresh oregano, leaves picked
  • 4 sprigs fresh thyme, leaves picked
  • 1 cup bone broth (or vegetable broth)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried marjoram (optional)

Set the Instant Pot to Sauté. Add the butter and when it starts to foam add the garlic and mushrooms. Cook, stirring occasionally, for 5 minutes.
Meanwhile, set aside 2 tablespoons of the parsley. Place the remaining parsley, oregano leaves, and thyme leaves on a cutting board. Run a sharp knife several times through the herbs to chop them together. Push them into a pile and roughly chop them once more.

Add the chopped herbs to the mushrooms and stir well. In a small bowl, whisk together the broth, salt, pepper, and marjoram (if using). Pour the broth mixture over the mushrooms. Press Cancel.

Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 5 minutes.

When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use a slotted spoon to transfer the mushrooms to a serving bowl.

Press Cancel and then Sauté. Taste the cooking liquid and adjust the salt and pepper. Bring the liquid to a boil and cook, stirring frequently, for 3 to 5 minutes to slightly thicken the liquid. Press Cancel.

Very carefully pour or ladle the hot liquid over the mushrooms. Garnish with the reserved parsley. Serve hot or at room temperature.

Note : If possible, choose mushrooms that are about the same size. If you can only find bigger mushrooms, cut them in half, or even quarters if they are quite large.

Macronutrients Per Serving:

  • Calories 140
  • Fat: 12 grams
  • Protein: 7 grams
  • Carbs: 4 grams

Beef Pho (Pho Bo)

This popular Vietnamese soup is pronounced “fuh,” with an upward inflection. Traditional cooking methods call for a broth that has been simmered for several hours, but cooking under pressure allows for a full-flavored broth in a fraction of the time. The high cartilage content of the oxtails lends a velvety mouthfeel. The heat from the broth cooks the raw beef slices to a perfect medium-rare in the time it takes to add your toppings.

HyperFocal: 0


  • 1½ pounds oxtails
  • ½ pound beef brisket or chuck roast
  • 1 cinnamon stick
  • 5 whole cloves
  • ¹?8 teaspoon ground coriander
  • 2 star anise pods
  • ½ medium onion, thickly sliced
  • 2-inch piece fresh ginger, thickly sliced and bruised
  • 10 cups filtered water
  • ½ medium Fuji apple (see Note), peeled and cut into chunks
  • 2 teaspoons sea salt
  • 2 teaspoons fish sauce, or more to taste
  • Keto-friendly sweetener (optional)


  • 6 ounces sirloin steak
  • 2 large zucchini, spiralized into thin noodles
  • ¼ red onion, thinly sliced
  • 2 scallions, thinly sliced on a diagonal
  • Lime wedges, for serving


  • 1 cup mung bean sprouts or other sprouted greens
  • Few sprigs each of fresh Thai basil, cilantro, and/or mint
  • Thai chiles or jalapeños, thinly sliced


For the broth: Rinse the oxtails and brisket well under cold running water. Place the oxtails and brisket in a large stockpot and cover with water. Bring the water to a rolling boil over high heat, then reduce to a low boil and cook for 15 minutes. You will see a beige colored raft of foam form on the surface of the water. Remove the pot from the heat, discard the water, and rinse the oxtails and brisket with warm water when they are cool enough to handle. Set the beef aside.

Set the Instant Pot to Sauté. Once heated, place the cinnamon, cloves, coriander, and star anise in the bottom of the dry pot insert and toast for 2 to 3 minutes, stirring constantly. Add the onion and ginger and continue to stir for an additional minute or two. The aromatics will begin to smell very fragrant during this time, and it is desirable if they begin to char slightly. Press Cancel.

Carefully pour in the water, then add the oxtails, brisket, apple, and salt. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 15 minutes. Meanwhile, place the sirloin in the freezer for 20 to 30 minutes (this makes it easier to slice later). Place the optional toppings in small bowls to prepare for serving later.

When the Instant Pot beeps, allow the pressure to release naturally for 20 minutes, then carefully switch the steam release valve to Venting. When fully released, open the lid. Very carefully strain the hot broth from the pot through a fine-mesh sieve. Set the brisket aside and discard the ginger, onion, apple, and spices. Leftover bones and cartilaginous bone caps from the oxtails can be saved and used again later to make bone broth. Season the strained broth with fish sauce to taste. Adjust the flavor by adding sweetener to taste, if desired.

Remove the sirloin from the freezer and slice thinly across the grain. Likewise slice the cooked brisket. Divide the spiralized zucchini noodles evenly among four large soup bowls. Arrange slices of both raw and cooked beef atop the zucchini noodles, along with slices of red onion and scallion. Gently pour a generous serving of piping hot broth into each bowl directly over top of the raw beef slices and zucchini noodles. Serve immediately with the optional toppings on the side for diners to add themselves, along with lime wedges.

Note: Keto folks might be tempted to omit the apple from this recipe, but don’t! You discard it after cooking, and it adds minimal carbs per serving.

Macronutrients Per Serving (with Mung Bean Sprouts):

  • Calories 356
  • Fat: 12 grams
  • Protein: 46 grams
  • Carbs: 11 grams

Now For the Giveaway…

I’m giving away 10 copies of the Keto Reset Instant Pot Cookbook to share my excitement for release day. Just ENTER HERE for a chance to win a copy for yourself (or a friend).

But hurry—this giveaway ends on May 15, 2018 at 11:59 p.m. EDT.

*U.S. residents only. *Must be 18+ to enter.


But Wait…There’s More!

When you order your copy of the The Keto Reset Instant Pot Cookbook, for a limited time, we have an awesome kit of all-digital bonus items:

  • $10 gift certificate at
  • Exclusive video in the kitchen with Dr. Lindsay Taylor, getting you informed and excited about using your Instant Pot
  • Free copy of The Paleo Cooking Bootcamp, the centerpiece of our comprehensive online multimedia course on intentional cooking
  • PDF recipe sampler from the book, for easy printing and pasting on the fridge door

instantpot_giveaway (1)

Just visit the Keto Reset Instant Pot Cookbook homepage to take advantage of the offer, and learn more about the book as well as our online Keto Reset Mastery Course, one of the most comprehensive educational experiences you can obtain anywhere to learn how to go keto the right way.

And to get you going keto the right way, take 20% off your enrollment in the Keto Reset Mastery Course. Just enter this code at checkout: MDA20. This course discount offer expires on May 31st, so take the plunge and get educated on keto—and pick up your Keto Reset Instant Pot Cookbook to make it easier than ever to stay aligned with your keto goals!

Thanks, everybody. Looking forward to hearing your thoughts on the book. My team and I had a great time putting it together for you!


About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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