Step-by-Step Guide to Make Quick Low Carb Instant Pot Chicken Curry

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, low carb instant pot chicken curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Low Carb Instant Pot Chicken Curry is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Low Carb Instant Pot Chicken Curry is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook low carb instant pot chicken curry using 16 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Low Carb Instant Pot Chicken Curry:

1. Make ready 4 Chicken Breast Fillets
2. Make ready 1 Tablespoon Coconut Oil
3. Make ready 1 Chopped Onion
4. Prepare 4 Teaspoons Garlic Powder
5. Make ready 8 heaped Teaspoons ground ginger
6. Get 2 Teaspoons Cumin
7. Get 2 Teaspoons Turmeric
8. Get 1/2-1 Teaspoon Cayenne Pepper
9. Make ready 2 Teaspoons Medium Curry Powder
10. Take 2 Heaped Teaspoons Mixed Herbs
11. Prepare 1-2 Teaspoons Pink Himilayan Salt
12. Take 1 Heaped Tablespoon Erythritol
13. Make ready 2 Cans Chopped Tomatoes
14. Get 1 Cup Water
15. Take 1 Cup water
16. Make ready 1 Cup Double Cream

Steps to make Low Carb Instant Pot Chicken Curry:

1. Add the chicken and the stock to your pressure cooker pot and cook on the meat setting.
2. Meanwhile, melt the coconut oil in a large frying pan and add the chopped onion. Fry until onions are soft.
3. Mix all of the herbs, spices, salt and erythritol in a small bowl. Reduce the heat to low and add the mixture to the to the frying pan. Mix in quickly and then add the water and mix thoroughly.
4. Increase the heat to medium and add the tomatoes. Let the curry simmer for 5 minutes.
5. Meanwhile, remove the chicken breasts from the pressure cooker and shred with a fork.
6. Drain the stock from the pot.
7. Place the chicken and curry back into the pressure cooker and cook on the stew setting.
8. Add the cream to the cooked curry and select the quick reheat function. (Approximately 1 minute high heat if you dont have the quick reheat function.)
9. Serve with Cauliflower Rice.

So that’s going to wrap this up for this exceptional food low carb instant pot chicken curry recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!