Low Carb Instant Pot “Dump” Style Thai Coconut Curry
This Keto Instant Pot recipe is creamy, coconutty, spicy, and filling. All of the lovely ingredients like red bell pepper, yellow squash, mushrooms, cherry tomatoes, garlic, red onion, ginger, and garlic are placed together in the bottom of an Instant Pot with tender chicken breasts and later blended with full-fat coconut milk and curry. This is a great low carb instant pot recipe for weeknight meals since it is simple and straightforward. Dumping all the ingredients into an Instant Pot basket helps to save time, but the result is fantastic. Add this to your list of favorite Keto pressure cooker recipes!What is a “dump” style Instant Pot recipe?A dump style Instant Pot recipe is one where all the ingredients are meant to be added at the very beginning and cooked together for a beautiful finished dish. No need to worry about multiple steps!Do I have to use chicken breasts?No, feel free to use chicken thighs or pork tenderloins. If you would like to use shrimp, lessen the cooking time to about 15 minutes.What kind of curry powder should I use?There is a vast array of curry powders out there. However, this recipe uses and recommends Madras curry powder for its spicy heat and blend of spices. It has a full-bodied flavor with the right balance of turmeric. You can always adjust by adding more curry powder to your taste.Why is there so little chicken broth in this recipe?The types of vegetables and the chicken breast release a lot of water. Once the meal has cooked, there should be plenty of liquid in the pot, especially after the coconut milk is added, it will be a perfect consistency. The 14 fluid ounces of coconut milk referenced in the recipe is one can of coconut milk.Serving suggestionsServe this Low Carb Instant Pot “Dump” Style, Thai Coconut Curry, with homemade cauliflower ricehttps://www.carbmanager.com/recipe/cauliflower-rice.
How to Make It
Step 1
In the bottom of an Instant Pot insert add sliced red bell pepper, sliced yellow squash, quartered and stemmed mushrooms, sliced red onion, sliced garlic cloves, sliced ginger, the spinach, and whole cherry tomatoes.
Step 2
Slice the chicken breasts and place them on top of all the vegetables. Add in the curry powder, kosher salt and chicken bone broth. Place the insert into the Instant Pot and set on HIGH pressure for 25 minutes.
Step 3
Once the time has elapsed, release the pressure from the Instant Pot. You can cover the vent with a towel so hot water doesn’t release into the air. Add in the coconut milk and keep the Instant Pot on warm until ready to serve. Serve hot!
Ingredients
- Red bell peppers, raw – 1 large – 3″ diameter x 3 3/4″
- Summer squash, cooked from fresh – 1 medium
- Mushrooms, raw – 8 oz
- Onion, white, yellow or red, raw – 0.5 large
- Garlic, fresh – 2 clove
- Ginger root, raw – 4 slice – 1″ diameter
- Spinach, raw – 2 cup
- Tomato Raw (Includes Cherry, Grape, Roma) – 15 cherry
- Chicken Breast Boneless Skinless Raw – 4 oz
- Chicken broth, bouillon or consomme, homemade – 1.5 cup
- Madras Curry Powder – 3 tbsp
- Coarse Kosher Salt – 2 tsp
- Coconut Milk – 14 fl oz