Coconut Turkey Curry

(Total Time: 45 MIN| Serves: 5)

1 lb turkey breast, chopped into bite-sized pieces
1 medium-sized onion, finely chopped
1 cup broccoli, chopped
2 cups coconut milk
3 cups chicken stock
3 tbsp ghee

1 tsp salt
1 tsp black pepper, freshly ground
2 tsp garlic powder
2 tbsp curry powder
1 tbsp chili powder


  1. Plug in the instant pot and add onions in the inner pot. Press the ‘’Sauté’’ button and cook for 3-4 minutes, or until translucent.
  2. Now add broccoli and season with spices. Stir well and continue to cook for 5 minutes.
  3. Pour in the coconut milk and chicken stock. Add ghee and seal the lid.
  4. Set the steam release handle and press the ‘’Manual’’ button. Set the timer for 20 minutes on high pressure.
  5. When done, perform a quick release by moving the pressure valve to the ‘’Venting’’ position.
  6. Carefully open the lid and serve immediately.
    Per Serving (Calories 403 | Total Fats: 32.5g | Net Carbs: 9.3g | Protein: 18.9g |Fiber: 3.5g)