Instant Pot® Keto Chicken Curry

Chicken curry can be keto-friendly if a few changes are made. Make sure to watch the carb count on your coconut milk and serving size. Some vegetables (mushrooms, bell peppers, broccoli, sugar snap peas -use sparingly- etc.,) may be added, just take the carb count into consideration. If desired, serve with cauliflower rice.

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

Ingredients

• ⅓ cup heavy whipping cream
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• ½ cup coconut milk
• 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®)

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

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.

Step 3

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.