Embark on a delightful culinary journey with our Keto Instant Pot Thai Coconut Chicken recipe. This dish combines exotic flavors of Thai cuisine with the ease and speed of the Instant Pot, making it an ideal choice for a low-carb, aromatic dinner that is as wholesome as it is delicious. Imagine tender chicken simmered in creamy coconut milk, infused with the zing of lime and the warmth of Thai spices. Perfect for busy weeknights or impressing your family and friends with minimal effort!
Ingredients
- 2 lbs (900 g) chicken thighs, boneless and skinless
- 1 tbsp coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red bell pepper, sliced
- 1 cup (250 ml) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 lime, juiced
- 1 cup (250 ml) chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Equipments
- Instant Pot
- Cooking spoon
- Cutting board
- Knife
- Measuring cups and spoons
How to Make Keto Instant Pot Thai Coconut Chicken – Step By Step
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the ‘Sauté’ function. Add coconut oil and let it melt, then toss in diced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and the aromatics are fragrant. This step is essential for building the foundation of flavor in your dish.
Step 2: Brown the Chicken
Add the chicken thighs to the pan, and season with salt and pepper. Sear each side for about 2-3 minutes until golden brown. The goal here is not to cook all the way through but to give the chicken a delicious crust and deeper flavor.
Step 3: Add Veggies and Sauces
After browning the chicken, add in the sliced red bell pepper. Stir in the red curry paste, fish sauce, and chicken broth. These components will infuse throughout, forming a rich, creamy sauce for the chicken. Make sure to coat everything well.
Step 4: Pressure Cook
Cancel the ‘Sauté’ mode and lock the lid of the Instant Pot. Set it to ‘Pressure Cook’ on high for 10 minutes. Make sure the steam valve is sealed. This step ensures the chicken becomes tender and the flavors meld beautifully.
Step 5: Release Pressure and Finish Sauce
Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick pressure release. Stir in coconut milk and lime juice to add a creamy, tangy finish, and season to taste. Let the mixture simmer a bit if it needs thickening.
How to Serve Keto Instant Pot Thai Coconut Chicken
Serve your Keto Instant Pot Thai Coconut Chicken warm, generously garnished with fresh cilantro. It pairs wonderfully with cauliflower rice or a simple salad for a complete, nourishing keto-friendly meal.
Recipe Success Tips & Suggestions
For a deeper flavor, marinate the chicken with a bit of curry paste before cooking. Adjust the spiciness by adding more or less curry paste based on your preference. Remember to add the coconut milk at the end to avoid it curdling. Experiment with other vegetables like zucchini or spinach for variety.
Turn Up the Protein with a High-Protein Version
If you’re looking to boost protein content, consider adding diced tofu or cooked chickpeas to the mix. This enriches the dish’s nutritional profile while maintaining its delightful taste. Perfect for keeping you full and energized all day long!
You can also choose a greek yogurt sauce on the side as a protein-rich addition—simply mix yogurt with a bit of lime juice and a pinch of curry powder for a delicious accompaniment.
Make It Ultra Low Carb for Keto Lovers
Maximize your keto results by serving this dish with bell pepper strips instead of cauliflower rice. Lower carb veggies like spinach can be added for extra flavor without the carb load. Use konjac noodles as a noodle substitute for a satisfying, low-carb experience. This version is sure to keep you in ketosis!
For more variety, swap coconut milk for coconut cream, which adds richness while maintaining a lower carb count. Be sure to monitor portion sizes for optimal low-carb performance.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well. Simply portion it out and freeze for up to 3 months. Reheat in the microwave or on the stovetop, stirring occasionally to prevent sticking.
FAQs
- Can I freeze the leftovers?
Yes, you can freeze leftovers for up to 3 months. Make sure it’s stored in an airtight container. - Is the dish spicy?
The dish has mild heat from the red curry paste. Feel free to adjust the heat to your liking. - Can I use chicken breast instead?
Absolutely! Chicken breast can be used but monitoring cooking times is crucial to prevent dryness. - What can be served on the side?
Cauliflower rice or a keto-friendly salad pair wonderfully. - Can I add other vegetables?
Yes, vegetables such as sliced zucchini or spinach are great additions.
Wrap Up Your Culinary Adventure with Keto Instant Pot Thai Coconut Chicken
This Keto Instant Pot Thai Coconut Chicken is a dish that’s sure to become a family favorite. With its robust flavors, creamy texture, and easy preparation, it’s a recipe worth passing on to friends. Don’t forget to share your photos and leave a comment about your cooking experience! Bon appétit!
Keto Instant Pot Thai Coconut Chicken
Equipment
- Instant Pot
- Cooking Spoon
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Main Ingredients
- 2 lbs chicken thighs boneless, skinless
- 1 tbsp coconut oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 lime juiced
- 1 cup chicken broth
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Start by setting your Instant Pot to the ‘Sauté’ function. Add coconut oil and let it melt, then toss in diced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and the aromatics are fragrant. This step is essential for building the foundation of flavor in your dish.
- Add the chicken thighs to the pan, and season with salt and pepper. Sear each side for about 2-3 minutes until golden brown. The goal here is not to cook all the way through but to give the chicken a delicious crust and deeper flavor.
- After browning the chicken, add in the sliced red bell pepper. Stir in the red curry paste, fish sauce, and chicken broth. These components will infuse throughout, forming a rich, creamy sauce for the chicken. Make sure to coat everything well.
- Cancel the ‘Sauté’ mode and lock the lid of the Instant Pot. Set it to ‘Pressure Cook’ on high for 10 minutes. Make sure the steam valve is sealed. This step ensures the chicken becomes tender and the flavors meld beautifully.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick pressure release. Stir in coconut milk and lime juice to add a creamy, tangy finish, and season to taste. Let the mixture simmer a bit if it needs thickening.