Low Carb Instant Pot "Dump" Style Thai Coconut Curry

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    25 min

  • ready time

    ready time

    45 min

Low Carb Instant Pot "Dump" Style Thai Coconut Curry

7 ratings

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 suggestions

Serve this Low Carb Instant Pot “Dump” Style, Thai Coconut Curry, with homemade cauliflower rice

https://www.carbmanager.com/recipe/cauliflower-rice.

  • Net Carbs

    7.1 g

  • Fiber

    3.2 g

  • Total Carbs

    10.5 g

  • Protein

    6.7 g

  • Fats

    11 g

160 cals

Low Carb Instant Pot "Dump" Style Thai Coconut Curry

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Red bell peppers, raw

    Red bell peppers, raw

    1 large - 3" diameter x 3 3/4"

  • Summer squash, cooked from fresh

    Summer squash, cooked from fresh

    1 medium

  • Mushrooms, raw

    Mushrooms, raw

    8 oz

  • Onion, white, yellow or red, raw

    Onion, white, yellow or red, raw

    0.5 large

  • Garlic, fresh

    Garlic, fresh

    2 clove

  • Ginger root, raw

    Ginger root, raw

    4 slice - 1" diameter

  • Spinach, raw

    Spinach, raw

    2 cup

  • Tomato Raw (Includes Cherry, Grape, Roma)

    Tomato Raw (Includes Cherry, Grape, Roma)

    15 cherry

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    4 oz

  • Chicken broth, bouillon or consomme, homemade

    Chicken broth, bouillon or consomme, homemade

    1.5 cup

  • Madras Curry Powder

    Madras Curry Powder

    3 tbsp

  • Coarse Kosher Salt

    Coarse Kosher Salt

    2 tsp

  • Coconut Milk

    Coconut Milk

    14 fl oz

Recipe Steps

steps 3

45 min

  • 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 1
  • 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 2
  • 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!
    Step 3

Comments 9

  • Cammie

    Cammie a month ago

    Loved this super easy, tasty recipe. It’s definitely going on our favorite list.

    • SpectacularMacadamia936712

      SpectacularMacadamia936712 2 months ago

      Has anyone used this without an instant pot? How do you convert it?

      • RousingKetone449056

        RousingKetone449056 2 months ago

        Wow! This is really good! My hubby who hates curry loved it. I added 1tsp of xanthium fun with the coconut milk. It made it a little thicker. Just so savory!

        • PropitiousMacadamia750738

          PropitiousMacadamia750738 2 years ago

          This is a question. Is it necessary to pre cook the squash as stated in the ingredient list?

          • varissul

            varissul a year ago

            No. If you did, it would be overcooked (and it's yellow squash, not summer squash).

        • SuperMacadamia345235

          SuperMacadamia345235 2 years ago

          This recipe definitely comes out more liquids than a normal curry but that’s ok because it was full of flavor and all that delicious juice soaked into my cauliflower rice beautifully.

          • RousingKetone449056

            RousingKetone449056 2 months ago

            I'm making this now and I'm going to put some xanthium fun in with the coconut milk to thicken it. Thanks for the review

        • Dusti

          Dusti 2 years ago

          This stuff is delish! I think next time(cause I’m for sure repeating this) I will put chicken and seasoning in, cook for 20 min then release the pressure, add veggies, cook for 10. The veggies are just so mushy when they are in the entire time. We ate this over cauliflower rice.

          • Lizbrdh

            Lizbrdh 2 years ago

            This recipe is easy to make and sooooo good!!! I ate it like a stew… not sure if that was correct but I sure enjoyed it! :)