Name: Instant Pot Keto Chicken Curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Ghee (clarified butter) - 3 tablespoons; Tomato paste - 1 tablespoon; Red curry paste - 1 tablespoon; Boneless skinless chicken breasts, cut into 1-inch pieces - 2 (5 ounce); Chopped onion - ½ cup; Garlic, minced - 2 cloves; Coconut milk - ½ cup; Heavy whipping cream - ⅓ cup; Yellow curry powder - 1 teaspoon; Garam masala - ½ teaspoon; Ground turmeric - ½ teaspoon; Stevia-erythritol sweetener (such as Truvia®) - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Keto Chicken Curry

1. Ghee (clarified butter) - 3 tablespoons

2. Tomato paste - 1 tablespoon

3. Red curry paste - 1 tablespoon

4. Boneless skinless chicken breasts, cut into 1-inch pieces - 2 (5 ounce)

5. Chopped onion - ½ cup

6. Garlic, minced - 2 cloves

7. Coconut milk - ½ cup

8. Heavy whipping cream - ⅓ cup

9. Yellow curry powder - 1 teaspoon

10. Garam masala - ½ teaspoon

11. Ground turmeric - ½ teaspoon

12. Stevia-erythritol sweetener (such as Truvia®) - 1 pinch

How to cook deliciously - Instant Pot Keto Chicken Curry

1. Stage

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.

2. Stage

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.

3. Stage

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.