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Keto Instant Pot Spicy Chicken Curry Recipe

January 24, 2020 (UPDATED: June 10, 2020) by Katie Kimball @ Kitchen Stewardship® 4 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Looking for keto recipes for the Instant Pot PLUS plenty of vegetables? This spicy curry chicken will not disappoint on flavor or health. Date night, here we come! All my grain-free recipes (most appropriate for keto and other elimination diets) found here! 

Love spicy food? Try this spicy fish seasoning. 

chicken curry recipe

For being a food blogger (sort of) I’m not actually very good at creating recipes out of my head.

I mean, I can throw some vegetables in a pan with random spices no problem, like you see when I teach how to roast veggies.

And over the years I’ve made up a soup or two, like this cabbage soup with pumpkin and chicken turmeric soup.

But usually, even with those, I have a few recipes open to inspire the general proportions.

And I’ve never even tried to create a baked good out of my head! I’m sure that would end up a pile of slop. #facepalm

My superpower really is not being afraid to adapt things.

I’ll take any slow cooker recipe and put it in the Instant Pot, for example.

And I love taking people’s recipes that call for three or four dishes and pans and smashing all that together into one with still a good result. 10 points for time-saving!! OR figuring out a way to use less meat in a recipe by adding beans, hence adjusting the budget woes. Here at Kitchen Stewardship®, we’re all about balancing time, budget, nutrition and the environment.

Today’s recipe is an adaptation of a freezer slow cooker meal for the Instant Pot. For whatever reason, I have never found that making meals and freezing them ends up saving me much time, especially when the ingredients are super simple. I prefer relying on my Instant Pot when I know I will be short on time.

Can You Use Frozen Chicken in the Instant Pot?

You are my people!

If you are already worrying about whether or not you will remember to thaw some chicken for this healthy keto dinner, I can put you at ease.

The Instant Pot can always handle frozen meat, but you need to add more time. To be safe with this recipe, I would cook for a full 30 minutes if the chicken thighs are completely frozen. RELATED: Instant Pot Frozen Ground Beef (good for any tacos, spaghetti, sloppy Joes, etc!)

Can the Veggies go Right in the Instant Pot?

Here’s the thing: the original recipe called for the vegetables to be added to the slow cooker, but I have some issues with that.

I think slow-cooked veggies are pretty much mush and I know that way too many of the nutrients are cooked out.

I prefer lightly steamed vegetables, and since this recipe as written for a slow cooker would have overfilled my Instant Pot, that decided it. (You shouldn’t fill your IP more than 2/3 of the way full!)

I recommend cooking the vegetables separately unless you really like them cooked to mush and have a bigger Instant Pot or size the recipe down.

instant pot spicy chicken curry

Click to request access to the Instant Pot Guidebook from Kitchen Stewardship!

Make your Instant Pot work for you!

I won’t tell if your Instant Pot is still in its box, pinky swear. 😉

I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!

Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:

Get the Instant Pot Guidebook for FREE!

What’s in the Guidebook?

You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:

  • Adapt your own favorite recipes from the slow cooker
  • Cook FROZEN ground beef
  • Hard boil eggs perfectly
  • Cook squash, steam veggies, and make applesauce in your IP
  • Make dry beans in an hour and perfect rice without boiling over
  • Steam veggies al dente and make Paleo cauli rice in minutes
  • Cook a whole chicken and make FAST bone broth

Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!

 

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Instant Pot Spicy Chicken Curry Recipe

  • Author: Katie Kimball
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12-16 servings
  • Category: Main dish
  • Method: Instant Pot
  • Cuisine: Indian
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Description

Adapted from No Cook Freezer Meals by Kelly McNelis


Ingredients

  • 4 lbs. boneless chicken thighs (organic from ButcherBox around here)
  • 2 cans coconut milk
  • 2 c. water
  • 1/2 c. dried minced onion (or 2 c. diced onion)
  • 4 cans or jars tomato paste (in glass jars, no BPA!)
  • 1 tsp. dried minced garlic
  • 3–4 Tbs. curry powder
  • 2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 tsp. crushed red pepper
  • Serve with: 6-8 cups of steamed or stir fried vegetables (green beans, broccoli, carrots, peas – whatever you have on hand)


ship kroger


Instructions

  1. Add everything to your Instant Pot.
  2. One cup water is the minimum needed for an Instant Pot to come to pressure, but tomato products interfere with this process. Do NOT stir in the tomato paste! You need the water/coconut milk liquid on the bottom of the pot.
  3. Secure and seal the lid.
  4. Using the Poultry setting, set your Instant Pot for 15 minutes.
  5. Let the pressure release naturally.
  6. Using two large forks, shred the chicken into small pieces.
  7. If the juices seem too runny, sprinkle about 1/4 cup of arrowroot starch in and stir it well.
  8. Serve hot over cooked rice (or sauteed shredded cabbage or zoodles if keto) with steamed vegetables.

Notes

This is a BIG recipe but it still fits in a 6-quart IP. 8 quart is better though, and you’ll have lots of leftovers!

My curry powder is HOT and I know my kids couldn’t handle 4 Tbs., but be my guest and go big if you love curry!


Nutrition

  • Serving Size: 3 cups
  • Calories: 444
  • Sugar: 6gm
  • Sodium: 600mg
  • Fat: 12gm
  • Saturated Fat: 4gm
  • Unsaturated Fat: 8gm
  • Carbohydrates: 51gm
  • Fiber: 3gm
  • Protein: 37gm
  • Cholesterol: 96mg

Keywords: curry, chicken, spicy, sauce

Did you make this recipe?

Tag @kidscookrealfood on Instagram

Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

This recipe is also great for the slow cooker and can be prepped and frozen ahead of time. For slow cooker instructions check out this post.

chicken curry lunch box

Cold Chicken Curry for Lunch?

I think one of the hardest parts of trying a new grain-free diet like keto is lunch.

Americans eat way too many grains at lunchtime because sandwiches are the default! I’ve already shared 10 bread-free alternatives to sandwiches for packing a school lunch (great for keto or Paleo!), but let’s talk about the cold chicken idea.

When I share pics of my kids’ school lunches on Instagram, other parents often say to me, “Really? Your kids eat cold [insert dinner food here]?”

Yep!

I trained them young not to be so picky about food temperature, and really, think about it: We heat up our kids’ food and then blow on it all the time!

I like to think of the old-fashioned ideal of roast chicken in the picnic basket.

If it was good enough for them, it’s good enough for me.

I love cold dinner leftovers, so I highly recommend giving it a try if you’re struggling with keto/Paleo lunches. Even easier than making a sandwich if you ask me!

Send this over to a friend who’s looking to cut grains or reduce carbs and needs some flavorful recipe ideas!

Where to Buy an Instant Pot



This is the 6-quart Instant Pot I started out with. After a few years, we added an 8-quart partly because I knew I would use two at the same time often enough, partly because it was the Prime Day sale, and also because I wanted more space for certain recipes. Both are a pretty basic model and you don’t need more bells and whistles than that! 

The Prime Day Sale is now! Get your Instant Pot now for a big discount!

If you’re deciding on size, most people say it’s better to get a deal on the 6-quart and just have 2 rather than go big, BUT if your family has 5 or more people or you really like to batch cook or do more than a pound of beans, the 8-quart may be the best choice. My full Instant Pot review and buying guide for features, size, and model.

You can even get a carrying case to travel with it! See my review of the Instant Pot carrying case we have.

If you’re still on the fence about adding an Instant Pot to your kitchen appliance arsenal here are my Instant Pot pros and cons.

Instant Pot Tutorials:

how to unbox and set up your Instant Pot

How to Set Up a New Instant Pot (With Video!)

How to Use the Instant Pot in a Hotel Room

How to Use the Instant Pot in a Hotel Room(save $$$ on dinner out!)

10 Basic Techniques for your Instant Pot

10 Basic Techniques for your Instant Pot

How to Convert Crock Pot Recipes to the Instant Pot

Convert Slow Cooker Recipes to the Instant Pot

Is Pressure Cooking Healthy and Safe?

Is a Pressure Cooker Still Healthy and Safe?

How to Cook Frozen Ground Beef in the Instant Pot

How to Cook Frozen Ground Beef in the Instant Pot FAST

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Filed Under: Real Food Recipes Tagged With: curry, Instant Pot, keto, main dish, pressure cooker, real food, Real Food Recipes, recipe, slow cooker

« Previous Post All This White Sugar is Harming Our Kids: Here’s What We Can Do About It!
Next Post » Elimination Diet Grain-Free Recipes & Resources (Keto/Paleo/GAPS/AIP friendly)

About Katie Kimball @ Kitchen Stewardship®

Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.

See more of Katie Kimball, CSME in the Media.

Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health.

Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship® community.

In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook.

Certified Stress Mastery Educator BadgeA mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.

See all blog posts by Katie Kimball.

4 Bites of Conversation So Far

  1. Kathy says

    February 13, 2020 at 3:35 pm

    Would like to see more of less sodium,,, I’m a stage 3 kidney disease, and finding foods that also state the potassium and phosphorus mg’s are very limited, would like to stay away from dialysis.

    Reply
    • Carolyn @ Kitchen Stewardship says

      February 13, 2020 at 7:34 pm

      The nutrition calculator we use doesn’t include potassium or phosphorus so I don’t know what the amounts would be in this recipe, sorry. You can try it with less salt though to lower the sodium.

      Reply
  2. Chidera Okobo says

    February 4, 2020 at 5:15 am

    I’d definitely go for the hot spicy recipe. I really love spicy food but when I was younger, I wasn’t allowed to eat spicy food, so now I’m older, I’m going all out on it.

    Reply
    • Carolyn @ Kitchen Stewardship says

      February 4, 2020 at 12:18 pm

      I hope you enjoy it! Let us know how it goes!

      Reply

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