Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 2
This Instant Pot Curried Lemon Coconut Chicken is a quick, flavorful, low-carb dish that's rich in protein and healthy fats. The zesty lemon juice and zest combine beautifully with creamy coconut milk to create a light yet savory curry-style sauce. Whether you're on keto or just want a protein-packed dinner, this recipe delivers on taste and simplicity—all in under 30 minutes!
Ingredients
- 1½ pounds chicken breasts or thighs
- ½ cup full-fat coconut milk
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon lemon zest
- Salt and black pepper, to taste
Instructions
- In a bowl, whisk together the coconut milk, lemon juice, lemon zest, salt, and pepper.
- Pour the mixture into the bottom of your Instant Pot.
- Add the chicken breasts or thighs and stir to coat evenly.
- Lock the lid, close the valve, and set the Instant Pot to High Pressure for 25 minutes.
- After cooking, use the quick release to safely vent the steam.
- Check chicken for doneness. Use two forks to shred the chicken directly in the pot.
- Stir the shredded chicken into the sauce and serve hot.
- Optional: Serve with steamed cauliflower rice or roasted keto vegetables for a full meal.
Nutritional Information (Per Serving)
- Calories: 802
- Total Fats: 40.2 g
- Total Carbohydrates: 5.9 g
- Proteins: 100.5 g
Why You'll Love This Recipe
- High in protein and keto-friendly
- Ready in under 30 minutes with an Instant Pot
- Creamy, zesty, and bursting with flavor
- Great for meal prep and reheats beautifully
Pro Tips
- Use chicken thighs for juicier texture, or breasts for leaner protein
- Add fresh herbs like cilantro or parsley for an extra layer of flavor
- Double the recipe and freeze extra portions for easy keto meals
More Low-Carb Inspiration
Get more keto meal ideas with our FREE 21 Keto Recipes Cookbook. A must-have for any low-carb lifestyle!