Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, low carb instant pot chicken curry. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Low Carb Instant Pot Chicken Curry is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Low Carb Instant Pot Chicken Curry is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have low carb instant pot chicken curry using 15 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. Prepare 1 Tablespoon Coconut Oil
3. Take 1 Chopped Onion
4. Make ready 4 Teaspoons Garlic Powder
5. Make ready 8 heaped Teaspoons ground ginger
6. Make ready 2 Teaspoons Cumin
7. Take 2 Teaspoons Turmeric
8. Make ready 1/2-1 Teaspoon Cayenne Pepper
9. Prepare 2 Teaspoons Medium Curry Powder
10. Get 2 Heaped Teaspoons Mixed Herbs
11. Get 1-2 Teaspoons Pink Himilayan Salt
12. Get 1 Heaped Tablespoon Erythritol
13. Get 1 Tube Tomatoe Puree
14. Prepare 2 Cups water
15. Get 1 Cup Double Cream

Instructions to make Low Carb Instant Pot Chicken Curry:

1. Add the chicken and 1 cup of water to your pressure cooker pot and cook on the meat setting for 15 minutes.
2. Meanwhile, melt the coconut oil in a large frying pan and add the chopped onion. Fry until onions are soft.
3. Reduce the heat to low and add all of the herbs, spices, salt and erythritol 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 tomatoe puree and water. Let the curry simmer for 5 minutes.
5. Meanwhile, once the chicken in cooked remove the from the pressure cooker and shred with a fork.
6. Drain the water from the pot.
7. Place the chicken and curry back into the pressure cooker and cook on the stew setting for 15 minutes.
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.
10. Ready to serve and ENJOY!

So that’s going to wrap this up with this exceptional food low carb instant pot chicken curry recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!