With a stocked spice rack and a few fresh ingredients, you’re well on your way to a hearty, keto-friendly Indian dinner made right in the Instant Pot. The butter and cream give you the added fat you need, while cauliflower rice keeps the dish grain-free.
Yield: 4 servings
Active Time: 10 minutes
Total Time: 40 minutes
1 ½ pounds boneless skinless chicken thighs, trimmed
1 (28-ounce) can Thrive Market Organic Crushed Tomatoes
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon Thrive Market Organic Ground Ginger
1 teaspoon sea salt
1 teaspoon Thrive Market Organic Ground Cumin
1 teaspoon garam masala
1 teaspoon Thrive Market Organic Ground Pepper
½ teaspoon Thrive Market Organic Cayenne Pepper
4 tablespoons (½ stick) unsalted butter, cubed
⅔ cup heavy cream
¼ cup packed cilantro leaves, chopped
Cauliflower rice, for serving
Add all ingredients except butter, cream, and cilantro to the Instant Pot; stir. Seal the lid and press the poultry button. Cook for 15 minutes on high pressure, then allow pressure to naturally release for 10 minutes. Release all remaining pressure manually, then press the sauté button and simmer for 5 minutes, or until the sauce has thickened. Stir in the butter, cream, and cilantro; stir. Serve over cauliflower rice.
Recipe credit: Angela Gaines
For more, check out our ultimate guide to the keto diet!
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