Instant Pot Keto Chicken Curry

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 tablespoon ginger paste
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon red chili powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 (14-ounce) can full-fat coconut milk
• 1/4 cup fresh cilantro, chopped

Directions

1. Set the Instant Pot to sauté. Heat the olive oil and add the onion and garlic. Cook until softened, about 5 minutes.
2. Add the ginger paste, curry powder, cumin, coriander, turmeric, cardamom, chili powder, salt, pepper, cinnamon, and nutmeg. Cook for 1 minute.
3. Add the chicken and stir to combine. Cook for 3 minutes.
4. Add the coconut milk and stir to combine. Close and seal the Instant Pot. Cook on high pressure for 8 minutes.
5. When finished cooking, release the pressure and open the lid. Stir in the cilantro.
6. Serve with rice, naan bread, or a low-carb side dish.

Interesting Facts

• This Instant Pot Keto Chicken Curry is a great way to add flavor to a low-carb diet.
• Curry powder is a blend of spices, so it adds a variety of flavors to this dish.
• The addition of coconut milk adds creaminess to the dish, making it a great comfort food.
• This dish is gluten-free and can easily be made dairy-free by substituting the coconut milk for another dairy-free milk.