How to Prepare Perfect Low Carb Instant Pot Chicken Curry

Low Carb Instant Pot Chicken Curry. How to make low-carb Instant Pot coconut chicken curry: Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you'll add the cream after you're done cooking). Low Carb Chicken Curry recipe for a spicy low carb chicken recipe to add to your meal-preps. If you're loving your Instant Pot, give this recipe a try. It's quick to put together and dinner will be on the table in under an hour.

Super tasty but very quick and simple to make. Instant Pot Chicken Curry is a satisfying and comforting dish that is full of bold flavor. You'll love how easy to make this chicken curry Instant Pot dish using affordable pantry staples. You can cook Low Carb Instant Pot Chicken Curry using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Low Carb Instant Pot Chicken Curry

1. Prepare 4 of Chicken Breast Fillets.
2. You need 1 Tablespoon of Coconut Oil.
3. Prepare 1 of Chopped Onion.
4. It's 4 Teaspoons of Garlic Powder.
5. You need 8 of heaped Teaspoons ground ginger.
6. You need 2 Teaspoons of Cumin.
7. Prepare 2 Teaspoons of Turmeric.
8. You need 1/2-1 Teaspoon of Cayenne Pepper.
9. Prepare 2 Teaspoons of Medium Curry Powder.
10. You need 2 of Heaped Teaspoons Mixed Herbs.
11. You need 1-2 Teaspoons of Pink Himilayan Salt.
12. It's 1 of Heaped Tablespoon Erythritol.
13. You need 2 Cans of Chopped Tomatoes.
14. Prepare 1 Cup of Water.
15. It's 1 Cup of water.
16. You need 1 Cup of Double Cream.

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. Add butter and yellow onions to the bottom of the pot. Stir in tomato paste, garlic, ground ginger, curry powder, salt, and pepper.

Low Carb Instant Pot Chicken Curry instructions

1. Add the chicken and the stock to your pressure cooker pot and cook on the meat setting..
2. Meanwhile, melt the coconut oil in a large frying pan and add the chopped onion. Fry until onions are soft..
3. Mix all of the herbs, spices, salt and erythritol in a small bowl. Reduce the heat to low and add the mixture to the to the frying pan. Mix in quickly and then add the water and mix thoroughly..
4. Increase the heat to medium and add the tomatoes. Let the curry simmer for 5 minutes..
5. Meanwhile, remove the chicken breasts from the pressure cooker and shred with a fork..
6. Drain the stock from the pot..
7. Place the chicken and curry back into the pressure cooker and cook on the stew setting..
8. Add the cream to the cooked curry and select the quick reheat function. (Approximately 1 minute high heat if you dont have the quick reheat function.).
9. Serve with Cauliflower Rice..

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. How To Freeze Keto Chicken Curry. Stews like this low carb chicken curry recipe freeze quite well. Once the chicken curry with coconut cream has cooled, store it in a glass or plastic container (see note above if using plastic!) or to save room in the freezer, put it into a freezer bag and lay it flat so that it freezes flat. If you thrive on low carb and are ready to ditch the one-size-fits-all approach, you're in the right place!