LOW CARB CHICKEN INSTANT POT RECIPES RECIPES

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LOW-CARB, KETO BUTTER CHICKEN — INSTANT POT RECIPE



Low-Carb, Keto Butter Chicken — Instant Pot Recipe image

Love Indian food? This keto butter chicken is a must-try. Skip the rice and naan and substitute your meal with some keto-friendly cauliflower rice.

Provided by Ayla Sadler

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

1 ½ lbs boneless chicken thighs
3 tablespoons butter or ghee
1 medium onion (finely chopped)
12 ounces diced tomatoes
1 tablespoon tomato paste
½ teaspoon grated ginger
3 cloves garlic (finely minced)
¼ to ½ cup chicken stock (depending on desired consistency)
1 ½ tablespoons curry powder
¾ cup heavy cream or coconut cream
1 teaspoon salt
¼ teaspoon black pepper

Steps:

  • Remove lid and turn Instant Pot on, press SAUTE + 10 minutes.
  • Add butter and yellow onions to the bottom of the pot.  Saute for 2-3 minutes. Stir in tomato paste, garlic, ground ginger, curry powder, salt, and pepper.  Add chicken thighs. Stir and cook for an additional 2-3 minutes until fragrant.
  • Add tomatoes, chicken stock, and heavy cream.  Stir until well combined.
  • Turn Instant Pot OFF, then back ON by pressing MANUAL + 20 minutes.  Replace lid and close valve.
  • When timer goes off, manually release pressure.  Carefully remove lid and stir. Adjust seasoning to taste.  Serve with cauliflower rice, extra butter, and a drizzle of heavy cream/coconut cream if desired.  Garnish with fresh cilantro and a pinch of Garam Masala seasoning blend.

Nutrition Facts : ServingSize ½ cup, Calories 344, FatContent 23g, CarbohydrateContent 7g (5g net), FiberContent 2g, ProteinContent 28g

LOW-CARB, KETO BUTTER CHICKEN — INSTANT POT RECIPE



Low-Carb, Keto Butter Chicken — Instant Pot Recipe image

Love Indian food? This keto butter chicken is a must-try. Skip the rice and naan and substitute your meal with some keto-friendly cauliflower rice.

Provided by Ayla Sadler

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

1 ½ lbs boneless chicken thighs
3 tablespoons butter or ghee
1 medium onion (finely chopped)
12 ounces diced tomatoes
1 tablespoon tomato paste
½ teaspoon grated ginger
3 cloves garlic (finely minced)
¼ to ½ cup chicken stock (depending on desired consistency)
1 ½ tablespoons curry powder
¾ cup heavy cream or coconut cream
1 teaspoon salt
¼ teaspoon black pepper

Steps:

  • Remove lid and turn Instant Pot on, press SAUTE + 10 minutes.
  • Add butter and yellow onions to the bottom of the pot.  Saute for 2-3 minutes. Stir in tomato paste, garlic, ground ginger, curry powder, salt, and pepper.  Add chicken thighs. Stir and cook for an additional 2-3 minutes until fragrant.
  • Add tomatoes, chicken stock, and heavy cream.  Stir until well combined.
  • Turn Instant Pot OFF, then back ON by pressing MANUAL + 20 minutes.  Replace lid and close valve.
  • When timer goes off, manually release pressure.  Carefully remove lid and stir. Adjust seasoning to taste.  Serve with cauliflower rice, extra butter, and a drizzle of heavy cream/coconut cream if desired.  Garnish with fresh cilantro and a pinch of Garam Masala seasoning blend.

Nutrition Facts : ServingSize ½ cup, Calories 344, FatContent 23g, CarbohydrateContent 7g (5g net), FiberContent 2g, ProteinContent 28g

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