Craving a savory, cheesy, and incredibly easy appetizer that fits your low-carb lifestyle? Look no further! These Instant Pot Spinach and Cheese Balls are your new go-to. Packed with a trio of cheeses and fresh spinach, they steam to perfection in minutes, creating tender, flavorful bites that are perfect for any occasion. Forget the oven—your pressure cooker is about to become your best friend for creating effortless, gourmet-tasting snacks!

Ingredients

• 7 oz / 200g spinach, finely chopped
• 1 cup / 226g cream cheese, softened
• ¼ cup / 60g Feta cheese, crumbled
• ¼ cup / 28g shredded mozzarella
• 2 tbsp / 30ml heavy cream
• 1 large tomato, sliced
• 5 large eggs
• ½ cup / 56g almond flour
• 3 tbsp / 42g butter, melted
• 2 tbsp / 30ml olive oil
• Spices
• ½ tsp salt
• ½ tsp dried oregano
• ¼ tsp dried thyme
• 1 tsp garlic powder

Instructions

1. Directions
2. In a large mixing bowl, combine the finely chopped spinach, cream cheese, feta cheese, mozzarella, eggs, melted butter, and almond flour.
3. Season the mixture with salt, thyme, oregano, and garlic powder. Mix thoroughly until all are well incorporated.
4. Shape the mixture into 10 evenly-sized balls. If the mixture is too sticky to handle, add a tablespoon more of almond flour or chill for 15 minutes.
5. Lightly coat a small, oven-safe bowl with olive oil. Arrange the sliced tomatoes in a single layer at the bottom.
6. Gently place the spinach cheese balls on top of the tomatoes and wrap the bowl tightly with aluminum foil.
7. Place a trivet inside your Instant Pot and pour in one cup of water. Carefully set the prepared bowl on top of the trivet.
8. Secure the Instant Pot lid and turn the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 8 minutes on high pressure.
9. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the handle to the ‘Venting’ position.
10. Once the pin drops, open the lid and remove the bowl. Allow it to cool slightly before serving. Optionally, top with a dollop of Greek yogurt.

Nutritional Information

• Per Serving: Calories 420 | Total Fats: 39.3g | Net Carbs: 4g | Protein: 13.5g | Fiber: 1.6g

Pro Tips

• If using frozen spinach, ensure you thaw it completely and squeeze out as much excess water as possible. This is crucial for preventing the balls from becoming soggy.
• For a firmer texture and golden-brown exterior, you can pan-sear the steamed balls in a hot skillet with a little butter or oil for 1-2 minutes per side after cooking.
• Don’t overcrowd the bowl. Ensure there is a little space between the balls to allow them to steam evenly.

FAQ

Q: Can I use frozen spinach for this recipe
A: Yes, you can use frozen spinach. However, it is crucial to thaw it completely and squeeze out as much excess water as possible before mixing it with the other ingredients to prevent the cheese balls from becoming soggy.

Q: How do I get a crispy exterior on my spinach cheese balls
A: For a firmer texture and a golden-brown exterior, you can pan-sear the steamed balls after they are cooked. Simply heat a little butter or oil in a skillet over medium-high heat and sear them for 1-2 minutes per side until crispy.

Q: Are these Instant Pot spinach and cheese balls keto-friendly
A: Absolutely. With only 4g of net carbs per serving, this recipe is designed to be a keto-friendly and low-carb appetizer. It uses almond flour instead of traditional breadcrumbs to keep the carb count low.

Q: What can I do if my mixture is too sticky to form balls
A: If the mixture is too sticky to handle, you have two options. You can either add an additional tablespoon of almond flour to help bind it, or you can chill the mixture in the refrigerator for about 15 minutes, which will make it firmer and easier to shape.