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Instant Pot Keto Chicken Curry
Instant Pot Keto Chicken Curry
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Keto-friendly Instant Pot chicken curry with reduced coconut milk for a quick and easy meal. Just be mindful of serving size and carbs.
Ingredients:
  • 3 tablespoons ghee (clarified butter)
  • 1 tablespoon tomato paste
  • 1 tablespoon red curry paste
  • 2 (5 ounce) boneless skinless chicken breasts, cut into 1-inch pieces
  • 0.5 cup chopped onion
  • 0.5 cup coconut milk
  • 0.33333334326744 cup heavy whipping cream
  • 1 teaspoon yellow curry powder
  • 1 pinch stevia-erythritol sweetener (such as Truvia®)
Instructions:
  • Preheat your Instant Pot to Saute function. Add ghee, tomato paste, and curry paste, and cook until sizzling, about 3 minutes. Stir in chicken, onion, and garlic, and saute for 3-5 minutes. Add coconut milk and cream until combined. Cancel the Saute function.
  • Securely seal the lid and set to high pressure following manufacturer's guidelines. Cook under pressure for 7 minutes, then let pressure naturally release for 10 to 15 minutes.
  • Carefully release pressure using the quick-release method per the manufacturer's instructions for 5 minutes. Unlock and remove the lid before stirring in curry powder, garam masala, turmeric, and sweetener.

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