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Instant Pot Chicken Curry Recipe
Instant Pot Chicken Curry made with boneless chicken thighs in a pulled chicken style. It is a great Keto Recipe too!
Course
Entree, Soup
Cuisine
Indian, Keto, Low Carb
Diet
Diabetic, Gluten Free
Keyword
Curry Chicken thighs, Instant Pot Chicken Curry, Keto Curry Chicken
Prep Time
6
minutes
minutes
Cook Time
24
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
301
kcal
Author
Robin Gagnon
Equipment
Instant Pot or other electric pressure cooker
Ingredients
1 ½
pounds
boneless chicken thighs
salt and pepper
1
tablespoon
oil
avocado, oil, coconut or ghee
1 ½
tablespoon
curry powder
1
cup
diced onions
2
cloves
garlic
minced
14.5
oz
can of diced tomatoes
½
cup
chicken broth
¾
cup
heavy cream
Instructions
Start by seasoning the chicken thighs with salt and pepper. Put the electric pressure cooker to the saute setting and add oil to the pan.
Then dump the chicken into the pot and cover with the curry powder.
Let the chicken sear for about 4 minutes, then turn and mix in the onion and garlic. Cook another 4 minutes, mixing once or twice.
Dump in the canned tomatoes and add chicken broth. Stir then put on cover, manually set to 15 minutes and lock pressure valve.
After natural release, add cream and mix well. The chicken will break up easily.
Serve as a stew or over rice (cauliflower rice or Basamati).
Video
Notes
6 carbs - 1 fiber = 5 net grams carbohydrates per serving
As always, nutrition data is only provided as an estimate.
Nutrition
Calories:
301
kcal
|
Carbohydrates:
6
g
|
Protein:
15
g
|
Fat:
24
g
|
Saturated Fat:
9
g
|
Cholesterol:
114
mg
|
Sodium:
203
mg
|
Potassium:
346
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
466
IU
|
Vitamin C:
8
mg
|
Calcium:
49
mg
|
Iron:
1
mg