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.
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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.
This is a traditional lamb curry, however, if you prefer other meats, you might want to make curried chicken kebabs/kebobs, lamb kebabs (with a coconut dipping sauce), beef Rendang (Malaysian beef curry) or curried cauliflower rice.
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.
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.
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.
This lamb curry is wonderful all by itself as a stew, but is also amazing served over a keto side dish of cauliflower rice, keto roti flatbread, or a piece of garlic keto naan bread. I hope you enjoy it!
More keto curry recipes
- Keto butter chicken
- Low-carb coconut fish curry
- Low-carb beef rendang curry
- Keto naan bread
- Fluffy curried cauliflower rice
Keto Instant Pot Lamb Curry Recipe
- Instant Pot
- 500 g lamb stew meat
- 1 tbsp oil of choice
- 1 onion diced
- 2 cloves garlic minced minced
- 2 tbsp ginger minced minced
- 1 tsp ground cardamom
- 3 cloves whole
- 2 tsp ground coriander/cilantro
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp salt
- 400 g can/tin diced tomatoes with juice
- 2 cup kale chopped
- 1 zucchini/courgette chopped
- 1 bell pepper chopped
- Heat the oil at the bottom of the Instant Pot insert on saute mode.
- When the oil is hot add the onions, garlic, ginger, and lamb. Give it a quick stir and then add the remaining ingredients except for the kale, zucchini, and bell peppers. Mix well.
- Close the lid and turn the pressure valve to seal. Cook the curry on high pressure for 20 minutes using the “manual”, “pressure cook”, ” or “meat/stew” button. Let the pressure release naturally for at least 7-10 minutes before manually releasing the pressure. A fully natural pressure release is preferred, but not required for doneness.
- Turn the Instant Pot back to saute mode and add the kale, zucchini, and bell peppers. Allow the curry to simmer for about 5 minutes or until the vegetables are tender. Turn the Instant Pot off and serve. Garnish with fresh coriander or cilantro.
More low carb curry recipes you may like:
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