Instant Pot Keto Chicken Curry

Chicken curry can be keto-friendly if a few changes are made and it takes no time in the Instant Pot, just watch the serving size and carb count on your coconut milk.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 306 Calories

Ingredients

• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon yellow curry powder
• 3 tablespoons ghee (clarified butter)
• 1 tablespoon red curry paste
• 2 (5 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
• 1 pinch stevia-erythritol sweetener (such as Truvia®)
• 0.5 teaspoon ground turmeric
• 0.33333334326744 cup heavy whipping cream
• 0.5 cup chopped onion
• 0.5 cup coconut milk
• 0.5 teaspoon garam masala

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.