Keto Chorizo Custards in the Instant Pot


I love my Instant Pot! I love this recipe so much, it’s worth having an IP just for boiling eggs and making this!!! I have made these little custards a few times now. Last time, I used mushrooms. This time I am using chorizo! We cooked up some chorizo for breakfast the other day, and set aside some for custards. I was very excited to find chorizo at my pastured farmer’s shop in town. This recipe serves six, as an appetizer or side dish. It is very rich!

*If you sub something else for chorizo, you might want to add salt and pepper. Chorizo is already salty and spiced, so I did not.

Keto Chorizo Custards in the Instant Pot

  • Servings: 6 apps
  • Difficulty: easy
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1.5 cups water
2 cups heavy cream
6 egg yolks, I used medium sized farm eggs
pinch sea salt
~1/2 cup cooked chorizo
6 half cup ramekins, aluminum foil


Pour water into Instant Pot, and put in trivet. Whisk cream, salt, and egg yolks together. Divide chorizo among the six ramekins and then fill them evenly with cream mixture, but not all the way to the top. I filled them a touch more than 3/4 full.  Don’t worry if all six aren’t exactly the same full. Cover each ramekin with aluminum foil. Stack on trivet, and extras on top of first layer of ramekins. Lock lid into place, and turn on manual time for 6 minutes, high pressure. Once done, let steam naturally release for 10 minutes, then quick release the rest of the steam. Serve hot.

Keep uneaten custards covered in the fridge. You can heat them back up by using trivet, 1.5 cups water and turning manual time on for 3 minutes and a quick release.