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Instant Pot® Keto Chicken Curry

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5 made it  |  0 reviews   |  1 photos

"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."
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40 m servings 306
Original recipe yields 4 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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. 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. 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

Per Serving: 306 calories; 26.9 5.8 17.6 92 152 Full nutrition

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