overhead view of pakiarani karahi chicken
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4.74 from 38 votes

INSTANT POT LOW CARB KETO PAKISTANI KARAHI CHICKEN

In less than 30 minutes, reproduce an authentic restaurant quality, low carb Pakistani Karahi chicken curry recipe at home in your Instant Pot!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Courses
Cuisine: Indian, Pakistani
Keyword: instant pot chicken recipe, instant pot pakistani curry recipe, karahi chicken recipe, pakistani chicken recipe
Servings: 6
Calories: 202kcal
Author: Urvashi Pitre

Ingredients

For Finishing

Instructions

For Instant Pot Gem or Stovetop

  • Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it's hot, add in the oil. You want a wide saucepan.
  • To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don't get a huge chunk of ginger in any one bite.  Cook the ginger for 2-3 minutes until the sides start to brown.
  • Add the chicken and let the chicken sear on one side and then flip over.
  • Add tomatoes and stir well.
  • Mix in all the spices and stir.
  • Cover the pot. Now, you're going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
  • As the chicken and tomatoes cook, you're going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
  • Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what's being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
  • Add all the finishing ingredients and have at it!

Directions for the Instant Pot

  • Heat your Instant Pot and when it's hot, add in the oil. To the hot oil, add the ginger. Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don't get a huge chunk of ginger in any one bite.  Cook the ginger for 2-3 minutes until the sides start to brown.
  • Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.
  • Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
  • Add all the finishing ingredients and have at it!

Video

Notes

  • You can use fresh tomatoes but if you do that in the Instant pot, add ¼ cup of water just in case your tomatoes aren’t juicy enough.
  • Do not use dried ginger for this dish
  • Omit cilantro if you hate it. You can substitute parsley if you’d like

Nutrition

Calories: 202kcal | Carbohydrates: 5g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Fiber: 1g | Sugar: 2g