Place curry paste, soy sauce, sweetener, garlic, ginger, and salt into a bowl and whisk together. Add peanut butter and 1/4 cup of hot water, continuing to whisk until you have a smooth sauce. Set aside.
Place chicken, onions, mushrooms and 1/2 cup water into the Instant Pot. Add the sauce and stir well. Secure the lid on the pot. Set the Instant Pot at High pressure for 5 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
Set the pot on Sauté. Add the bell peppers and basil leaves, and allow them to wilt for 30 seconds. Slowly pour in the coconut milk, stirring to incorporate. Allow the coconut milk to heat through, but do not allow it to bubble and boil as that will cause it to separate.
This dish has only 17 grams of carbs per serving and even less if you decide to use Swerv and reduce the onions by half. . You can either serve this over Jasmine rice (if you don't mind the carbs) or over shirataki noodles to keep things keto-friendly.
Instant Pot Thai Panang Curry https://twosleevers.com/panang-curry/