A Savory Pie Without the Carbs!
Craving a rich, comforting pie but skipping the traditional crust? Imagine a flavorful crust made entirely of savory sausage, cradling a creamy, cheesy filling of ricotta, mozzarella, and tender Swiss chard. This isn’t just a fantasy; it’s our incredible Instant Pot Ricotta and Sausage-Crusted Pie! It’s a game-changing dish that’s as easy to make as it is delicious, delivering all the comfort of a classic savory pie without the carbs. Perfect for a weeknight dinner or a show-stopping brunch, this recipe will become your new low-carb favorite.
Ingredients
• 1 pound (450g) Mild Italian Sausage, casings removed
• 2 cups (480g) Whole Milk Ricotta Cheese
• ½ cup (75g) Onion, finely diced
• 1 tablespoon (15ml) Olive Oil
• ¼ cup (25g) Grated Parmesan Cheese
• 1 large Garlic Clove, minced
• 8 cups (about 1 large bunch) Swiss Chard, chopped
• 1 cup (112g) Shredded Mozzarella Cheese
• 3 large Eggs
• Sea Salt and Freshly Ground Black Pepper, to taste
• 2 cups (475ml) Water, for the Instant Pot
Instructions
1. Directions1. Set your Instant Pot to the SAUTÉ function. Once hot, add the olive oil, followed by the diced onion. Cook for 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds more until fragrant.2. Add the chopped Swiss chard to the pot (in batches if needed) and cook, stirring, for 2-3 minutes until it has completely wilted. Season with salt and pepper, then transfer the mixture to a bowl to cool slightly.3. In a separate medium bowl, lightly beat the eggs. Stir in the ricotta, mozzarella, and Parmesan cheeses until well combined.4. Grease a 7-inch round springform pan or other oven-safe dish that fits inside your Instant Pot. Press the sausage meat firmly and evenly across the bottom and up the sides of the dish to form a crust.5. Spread the cooled Swiss chard mixture evenly over the sausage crust. Pour the ricotta and egg mixture over the chard, spreading it to the edges.6. Cover the top of your pie dish tightly with aluminum foil. Pour the 2 cups of water into the inner pot of the Instant Pot and place the trivet inside.7. Carefully lower the covered dish onto the trivet. Secure the Instant Pot lid, set the steam release valve to “Sealing,” and cook on HIGH PRESSURE for 25 minutes.8. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.9. Carefully lift the pan from the Instant Pot using the trivet handles. Let the pie rest for at least 10 minutes before slicing and serving warm.
Nutritional Information
• Per Serving: Calories 344 | Total Fats 27g | Net Carbs: 4g | Protein 23g | Fiber: 3.3g
Pro Tips
• For a spicy kick, substitute the mild sausage with hot Italian sausage.
• Ensure you press the sausage firmly and evenly up the sides of the pan to create a sturdy crust that holds the filling.
• If you don’t have Swiss chard, you can use an equal amount of fresh spinach; just be sure to squeeze out all excess water after cooking it.
• For a golden-brown top, place the cooked pie under your oven’s broiler for 2-3 minutes after removing it from the Instant Pot.
FAQ
Q: Is this sausage pie keto-friendly
A: Yes, this recipe is perfect for a keto or low-carb diet. With a crust made entirely of sausage instead of flour, each serving contains only 4g of net carbs.
Q: What can I use instead of Swiss chard
A: You can easily substitute Swiss chard with an equal amount of fresh spinach. Just make sure to squeeze out all the excess water after cooking it to avoid a watery filling.
Q: Can I make this sausage crust pie spicy
A: Absolutely. For a spicy kick, simply use hot Italian sausage instead of mild Italian sausage.
Q: How do I get a golden brown top on the pie
A: After removing the pie from the Instant Pot, place it under your oven’s broiler for 2-3 minutes. Watch it closely until the top is golden-brown.
