This Coconut Chicken Curry Soup recipe has lean meat, fresh vegetables, and a creamy spicy broth. Keto & Low carb, Whole30 approved. This recipe easy to meal prep, batch cook, or make ahead - instructions for Instant Pot or stove top below
Set the Instant Pot to Sauté. Add the coconut oil, onion, garlic, and cook for 5 minutes until the vegetables begin to soften.
Add the curry powder and garlic powder and stir into the vegetables. Add the chicken brea to the pot. Pour coconut milk over the chicken and add the carrots, zucchini, bell pepper, water chestnuts, and red pepper flakes.
Set the Instant Pot to ‘High Pressure’ mode, and cook for 35 minutes. Quick release when the instant pot is finished cooking.
Stir in the chopped cilantro, and save some to garnish. Serve over cauliflower rice.