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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, low carb instant pot chicken curry. One of my favorites. 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 well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Low Carb Instant Pot Chicken Curry is something which I’ve loved my entire life.

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

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

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

Instructions 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.

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