Quick Keto Instant Pot Lamb Curry (Dairy Free)

Keto Instant Pot Lamb Curry is a deliciously easy dinner that is ready to eat in 35 minutes.

A lamb dish can take hours to cook in the oven. However, the Instapot lamb only needs to cook for 20 minutes in order to transform itself into a fall-apart tender curry.

Add in a healthy serving of delicious fluffy cauliflower rice and colorful veggies, you have the makings of a perfect healthy weekday family meal.

And if you love rice but are beginning low-carb, no problem … I have an amazing low-carb rice recipe below for you.

Is Curry Keto?

Yes, curry can be keto as long as you avoid the processed curry sauces that are high in added sugars. If you make a homemade curry recipe you can control exactly what goes into your curry sauce and what level of spice you prefer.

Simple Low-Carb Instant Pot Curry

Curry is one of those dishes that can get complicated quickly. So when creating this recipe I tried to keep it as simple as possible with most of the ingredients being something that you likely have in your pantry already.

The main ingredients that you may not have in your pantry already are garam masala. This is a blend of spices like turmeric, saffron, chilli powder, and so on. It is the main seasoning in the curry, and once you taste it you will want to add it to everything.

Instructions

1: Saute/fry curry ingredients

The secret to making this lamb curry so easy and delicious is to melt a little butter at the bottom of the Instant Pot in sauté mode. Once the butter is melted, leave the Instant Pot on sauté and dump in your onions, garlic, ginger, lamb, and seasoning. The lamb will brown and the onions will soften as you measure the spices and mix it all up.

2: Add liquid to the pressure cooker

To bring the Instant Pot to pressure I had to use some sort of thin liquid that would have just enough liquid to allow the Instant Pot to come to pressure and yet the minimal amount so to keep the curry thick.

Since broth would make the curry watery, I chose to use a can/tin of diced tomatoes with the juice. Between the diced tomatoes and the liquid the lamb releases as it cooks, there was plenty of liquid to bring the Instant Pot to pressure and keep the curry sauce thick.

Once the tomatoes are mixed together, it is time to cook the lamb on high pressure for 20 minutes. My Instant Pot took about 3 minutes to come to pressure since contents in the Instant Pot were already hot from sautéing.

3: Add vegetables

When the lamb curry has finished cooking, you can do a quick release of the pressure cooking valve, but I recommend waiting at least 7-10 minutes before releasing the pressure if you are too excited to wait for all the pressure to release on its own. This allows all the herbs, spices, and flavors to really marinate the lamb curry pieces.

Finally when the lamb is all done cooking remove the lid and turn your Instant Pot back to sauté mode. Add the kale, zucchini, and bell peppers. Let the curry simmer for about 5 until the vegetables are tender.

Alternatively, you can add the vegetables then place the lid back on and pressure cook for 1 minute.

Serving

The sauce in the curry casserole will already be thick, but it will continue to thicken a little more as it cools. If you prefer a thinner curry, you may want to mix in 1/4 cup of water or broth to thin it down. I love a delicious thick curry, but your curry should match the consistency you prefer the most.