Best 3 Instant Pot Keto Chicken Curry Recipes
If you are a fan of creamy, cozy, and flavorful chicken curry, but also following a ketogenic diet, then you are at the right place. The instant pot keto chicken curry is the perfect solution for a quick and easy weeknight dinner. With just a few simple ingredients and a few minutes of prep time, you can have a delicious and satisfying meal that is also low in carbs and high in healthy fats. The combination of tender chicken, creamy coconut milk, aromatic spices, and a hint of heat from the curry powder creates a dish that is both comforting and invigorating.
Let's cook with our recipes!
KETO COCONUT CHICKEN CURRY
This keto coconut chicken curry is super easy to make in your Instant Pot. Learn how to make your own curry spices for a delicious dinner.
Provided by Annie
Categories dinner
Time 30m
Number Of Ingredients 14
Steps:
- Heat the electric pressure cooker using the "saute" function until "hot."
- Meanwhile, place the chicken into a zip-top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
- Add the coconut oil to the pressure cooker and then add the chicken and the onion. Brown the chicken on all sides.
- If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
- Place all the ingredients for the sauce EXCEPT the coconut milk over the chicken. Do not stir.
- Cover the electric pressure cooker and set the valve to "sealing."
- Program the electric pressure cooker using the "pressure cook" or "manual" function for 7 minutes. When the cook cycle is completed, quick release the pressure.
- Once the pressure has released, remove the chicken but keep warm. Add the coconut milk to the sauce and switch the electric pressure cooker back to "saute" mode. Cook the sauce approximately 10 minutes, stirring often, until the sauce has thickened. Return the chicken to the pot and stir to coat.
- Serve alone or over cauliflower rice.
Nutrition Facts : Calories 520 kcal, ServingSize 1 serving
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.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 5.8 g, Cholesterol 91.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 17.6 g, SaturatedFat 16.5 g, Sodium 152.5 mg, Sugar 1.4 g
INSTANT POT® INDIAN CHICKEN CURRY
This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.
Provided by Fioa
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have curry powder, you can make your own by combining ground coriander, cumin, turmeric, ginger, and chili powder.
- Adjust the amount of curry powder to your taste. If you like it spicy, add more.
- Use full-fat coconut milk for a richer flavor and texture.
- If you don't have coconut milk, you can substitute heavy cream or Greek yogurt.
- Add a squeeze of lime juice or a dollop of sour cream to brighten the flavors.
- Serve over rice, cauliflower rice, or your favorite low-carb bread.
Conclusion:
This Instant Pot Keto Chicken Curry is a delicious and easy-to-make meal that's perfect for a busy weeknight. It's packed with flavor and can be easily customized to your taste. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy keto-friendly meal, give this recipe a try.
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