Low-Carb Instant Pot Coconut Chicken Curry
When you first decide to eat healthier, it’s all about the salads. It’s like we convince ourselves that the only healthy meal involves leafy greens and nothing else.
And honestly? That’s just wrong.
There are a lot of healthier options out there that don’t involve miles of lettuce, and once you learn how to prepare them there’s nothing stopping you from making healthier choices.
This low-carb Instant Pot coconut chicken curry is one of those healthier choices. It has all the delicious taste and aroma of the curry you love, but tastes great even without the rice. Toss that iceberg out the window for the rabbits, this is what healthier choices should taste like! Enjoy!
Low-Carb Instant Pot Coconut Chicken Curry
What you need to make low-carb Instant Pot coconut chicken curry:
- Boneless, skinless chicken (white or dark meat is up to you)
- Garlic cloves, pealed and crushed
- Curry powder
- Ground turmeric
- Fire roasted diced tomatoes
- Salt
- White pepper
- Full fat coconut milk
- Coconut oil
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).
Once done cooking, quick release. Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Add in the coconut cream and the coconut oil.
Sauté for 10 minutes to reduce and thicken.
Dice the chicken, then add back and stir to combine.
Serve and enjoy!
Pro Tip: If you’re a fan of spice, kick this up a notch with diced red chili peppers. The heat comes from the seeds and ribs (the white lining), so the more you put in, the more heat you’ll kick out.
Low-Carb Instant Pot Coconut Chicken Curry
Ingredients
- 1 ½ pounds boneless skinless chicken (white or dark meat is up to you)
- 3 garlic cloves pealed and crushed
- 1 ½ tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can fire roasted diced tomatoes
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 ½ cans full fat coconut milk
- 1 tablespoon coconut oil
Instructions
- 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).
- Hit “manual” and set the time to 8 minutes.
- Once done cooking, quick release. Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Add in the coconut cream and the coconut oil.
- Sauté for 10 minutes to reduce and thicken.
- Dice the chicken, then add back and stir to combine.
- Serve and enjoy!
Notes
- Pro Tip: If you’re a fan of spice, kick this up a notch with diced red chili peppers. The heat comes from the seeds and ribs (the white lining), so the more you put in, the more heat you’ll kick out.
I followed the recipe to a T and my chicken came out raw and tough. Ill try again and use chicken thighs next time
Are we cooking this on Manual High? Or manual Low pressure cook?
I typically do mine on high always and then do the manual release. 🙂
I added a head of broccoli and a head of cauliflower (during sauté) and two de-seeded, finely diced Serrano peppers (little green ones-in the beginning). It wouldn’t thicken so I added two tablespoons of Tapioca starch at the very end and perfecto!
I added peppers, onions, and carrots. So so good!
Recently made this and it’s so yummy and quick and easy. I added some red pepper flakes for a little spice and I would say that this needs A LOT more salt than the recipe calls for. I’d do a TBSP to start. I used two cans of the coconut milk because I had no use for half a can sitting around and it still turned out great!