Instant Pot Jamaican Chicken Curry
A keto Jamaican stew made in the Instant Pot, with healthy leafy greens.
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 1/4 cup avocado or coconut oil divided
- 3 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1/4 cup Jamaican curry powder see notes above
- 1/2 medium onion chopped
- 1 Scotch bonnet or habanero pepper stemmed, seeded, and minced
- 1 tbsp minced garlic
- 1 cup chicken broth
- 1 can full-fat coconut milk
- 1 bunch collard greens or callaloo
- 2 tsp salt
Instructions
- Cut up the chicken thighs and put the pieces in a gallon-sized Ziploc bag. Add the curry powder and toss the chicken to make sure all the pieces are coated. Put the chicken in the fridge for at least two hours to marinate.
- Set your Instant Pot to saute and add two tablespoons of avocado or coconut oil. Put 1/3 to 1/2 of the chicken in the pot and saute, turning frequently, for about 6-7 minutes. Remove from pot and add two more tablespoons of oil, then add the remaining chicken along with the chopped onion and pepper. Repeat, then add the garlic and saute for about a minute.
- When the final batch of chicken is done, return the first batch to the pot, then add the chicken broth. Stir to scrape up the toasted spices from the bottom of the pot. When that's complete, stir in a can of coconut milk. Set the Instant Pot on the Soup setting, or for 30 minutes on high pressure. When the timer is finished, wait ten minutes, then use the quick release method.
- During the ten minutes of natural release, remove the collard green leaves from the thick center stem and tear them into tiny pieces. Rinse them in a salad spinner. Once you've opened the Instant Pot, put in the collard greens, stir them a bit so they begin to wilt, and then put the lid back on and pressure cook for another five minutes. Use quick release to open the cooker again and add the salt, being careful to taste after the first teaspoon to see if you need more. Serve by itself or over cauliflower rice.
- Macros per serving: 463 calories, 7 grams net carbs, 33 grams protein, 33 grams fat.