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.
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.
Net Carbs: 5 Net Carbs Per Serving