• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • < 30 Minutes
  • < 5 Ingredients
  • Low Carb + Keto
    • Low Carb
    • Keto
  • Paleo + Whole30
    • Paleo
    • Whole30
  • Vegan
  • Dietary Needs
    • Dairy-Free
    • Gluten-Free

Easy Healthy Recipes logo

  • Home
  • All Recipes
  • Contact

carrots

April 13, 2021 Asian

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don’t really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

What Makes This Instant Pot Japanese Curry So Good

  • There’s not a lot of hands-on, active cooking with pressure cooker Japanese curry, which makes it a perfect dinner idea when you don’t feel like cooking or just don’t have a ton of time on your hands.
  • The overall flavor of this recipe is a little spicy but also a little sweet. Serve it with a side of rice (like our Instant Pot Sushi Rice) to balance out the flavors even more.
  • If you have leftovers, refrigerate them in an airtight container. They’ll be good for 2 to 3 days. You could freeze them in an airtight container, too!

Key Ingredients for Japanese Curry in the Instant Pot

Japanese Curry Roux – Definitely don’t skip this ingredient! The roux thickens up the liquid so it’s not as soup-like. You can use store-bought curry roux (or curry sauce mix) in this recipe if you want, but I actually recommend making your own! My favorite homemade Japanese curry roux is this easy 5-ingredient recipe from Just One Cookbook.

Chicken Thighs – We’re making a Japanese chicken curry here, so we’re using chicken thighs! Chicken thighs are a little fattier than chicken breasts, which means they’re also juicier and more flavorful. They’re typically less expensive, too. If you’d rather use another protein (beef, pork, etc.) or even just chicken breasts instead of thighs, you totally can, but you may need to adjust your cook time.

Japanese Curry in the Instant Pot

Chef’s Tips

  • The curry will thicken as it stands, so don’t worry if it seems a little thin or liquidy at first.
  • If you’re used to making Indian curry, pay attention to the instruction card below. With Indian curry, the spices are added at the beginning. For Japanese curry, though, you’ll add the curry roux at the end!
  • Adding a little milk gives your mixture an extra creaminess, but it’s totally optional. If you’re dairy free or just don’t want to use it, don’t! You can skip it altogether or try a little coconut milk or coconut cream.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

An angled view of a bowl of Instant Pot Japanese curry

Other Instant Pot Recipes You’ll Love

  • Instant Pot Orange Chicken
  • Instant Pot Sausage and Peppers
  • The Best EVER Instant Pot Black Eyed Peas
  • Instant Pot Chickpeas (No Soak!)
  • Instant Pot Eggs (Easy-to-Peel, Hard and Soft Boiled)

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

A bowl of Instant Pot Japanese curry with a spoon
Print Recipe

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don't really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Japanese
Keyword: easy dinner, one pot meal, pressure cooker
Servings: 4
Calories: 410kcal
Author: Cheryl Malik

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons neutral oil avocado oil, extra virgin olive oil, etc.
  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks
  • 1 1-inch piece ginger grated
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 carrots sliced
  • 1 onion sliced
  • 2 Yukon gold potatoes cubed
  • 2 cups water
  • 2 cups chicken stock
  • 2 bay leaves
  • ⅓ cup Japanese curry roux see Notes
  • 3 tablespoons milk optional, see Notes
  • salt and pepper to taste
  • vinegar optional, to taste
  • tamari or soy sauce optional, to taste

Instructions

  • Set Instant Pot to Sauté. Once hot, add oil then chicken thighs. Brown chicken thighs on each side, then remove from Instant Pot.
    Chicken thighs in Instant Pot
  • Add ginger and garlic to Instant Pot. Sauté until fragrant, then add tomato paste and mix until combined.
  • Add chicken thighs, carrots, onions, potatoes, water, chicken stock, and bay leaves to Instant Pot. Cover with lid and cook 10 minutes on Manual High Pressure.
    All ingredients for Japanese curry in the Instant Pot
  • When timer is up, Quick Release pressure. Remove bay leaves. Stir in curry roux and milk (optional) until liquid has thickened. Season with salt and pepper to taste. If desired, stir in vinegar and tamari or soy sauce to taste.
    A close up photo of Japanese curry in the Instant Pot with a wooden spoon
  • Divide into portions and serve hot.

Notes

  • The milk adds an extra creaminess to the mixture, but it’s totally optional, so feel free to skip it if you want or need to.
  • Highly recommend using the Japanese Curry Roux recipe from Just One Cookbook for this recipe! It’s super easy to make, with only 5 ingredients.
  • Make it Dairy Free: Skip the milk completely, or use a little coconut milk or coconut cream.
 
Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4, not including any optional ingredients or additional sides. Macros may vary slightly based on specific brands or types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 27g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 393mg | Potassium: 1104mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5225IU | Vitamin C: 22mg | Calcium: 68mg | Iron: 3mg | Net Carbs: 24g

January 18, 2021 Gluten-Free

Keto Chicken and Dumplings

Keto chicken and dumplings is a delicious low-carb alternative for a classic comfort meal. Flavorful chicken thighs, hearty seasoned broth, and keto dumplings. Only 6g net carbs per bowl!

Overhead photo of a bowl of keto chicken and dumplings

What Makes This Recipe So Good

  • It’s warm, rich, and satisfying so it’s perfect for dinner on cold winter nights!
  • Feeding a variety of dietary needs? This recipe is low-carb, keto-friendly, and gluten-free.
  • You can make this recipe ahead of time, but you’ll need to store the dumplings separately from the soup mixture. This recipe makes approximately 6 servings, so if you expect to have leftovers, add the dumplings to the portion you’re going to eat immediately, rather than adding them to full pot.

Keto Chicken & Dumplings Ingredients

Chicken Thighs – The dark meat on chicken thighs is more flavorful than the white meat found on chicken breasts. They’re fattier, which also helps them be more moist than other cuts. Bone-in, skin-on chicken thighs give the most flavor possible, but aren’t the best option to use in a soup. For this recipe, opt for boneless, skinless chicken thighs.

Chicken Broth – Traditional chicken and dumplings recipes call for the chicken to be boiled in water, which creates the broth for the soup. We’re cutting down on the work a little here by using ready-to-go chicken broth. For extra health benefits, though, you can make your own chicken bone broth to use in this recipe! Bone broth is high in protein, collagen, and gut-healing nutrients.

How to Make Keto Chicken & Dumplings

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Start by sautéing your onion and celery in avocado oil, salt, and pepper until the veggies are translucent, then add garlic, spices, and chicken. Cook your chicken until it’s browned and cooked through, with no pink left. Stir as needed to keep the chicken from sticking to the bottom of the pot.

After 10 minutes or so, pour in your chicken broth, garnish with a bay leaf, then boil and reduce the mixture, letting it simmer on medium-low heat for 20 minutes.

While that’s simmering, make up your keto dumplings! Mix egg yolks (yolks only!), baking powder, and xanthan gum in one bowl until you’ve got a smooth mixture. In another bowl, microwave mozzarella cheese until it melts, then stir in the egg yolk mixture and coconut flour. Mix that until it forms a thick dough.

Knead the dough with your hands until it’s smooth. If it’s sticky, your kitchen might be too warm. You can chill the dough for a few minutes to see if that helps, or try keeping your hands lightly wet.

Roll the dough out (I like to roll it between two pieces of parchment paper to cut down on the mess) and cut it into strips or pieces. Add the pieces of dough to the soup literally right before you serve it. Garnish with a little thyme (optional) and enjoy!

Chef’s Tips

  • It’s super important that the keto dumplings are served immediately – if they sit in the soup too long, they’ll fall apart. Believe me, we tried three different recipes, and this is the only way it works!
  • To cut down on your cook time, you can use precooked, shredded rotisserie chicken. It won’t be quite as flavorful as freshly cooked chicken thighs, but it’ll still be delicious!
  • For a creamier keto chicken and dumplings, add a little heavy cream toward the end of the simmer time.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

More Delicious Keto Recipes

  • Keto French Toast Sticks
  • Keto Meat Pie
  • Air Fryer Cauliflower with Lemon-Garlic Aioli
  • Keto Carbonara
  • Keto Sushi Rolls with Smoked Salmon
  • Egg Roll in a Bowl Meal Prep (Whole30, Paleo, Keto)
  • Keto Red Velvet Cake
  • Keto Zuppa Toscana
  • Lemon Pepper Chicken
  • Keto Chocolate Mousse

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Overhead photo of a bowl of keto chicken and dumplings
Print Recipe

Keto Chicken & Dumplings

Keto chicken and dumplings is a delicious low-carb alternative for a classic comfort meal. Flavorful chicken thighs, hearty seasoned broth, and keto dumplings. Only 6g net carbs per bowl!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: comfort food, low carb, sugar free
Servings: 6 servings
Calories: 431kcal
Author: Cheryl Malik

Equipment

  • Large pot
  • Microwave-safe bowl
  • Mixing bowl
  • Rolling Pin
  • Parchment paper
  • Pizza Cutter

Ingredients

  • 1 tablespoon avocado oil
  • ⅛ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ onion chopped
  • 2 stalks celery chopped
  • 2 cloves garlic 
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme plus more for garnish
  • 4-5 chicken thighs  boneless, skinless, shredded or cut into chunks
  • 8 cups chicken broth
  • 1 bay leaf 

For the Dumplings

  • 3 egg yolks
  • 2 cups mozzarella cheese shredded
  • ½ teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ½ cup coconut flour plus more

Instructions

  • In a large pot over medium heat, warm oil, pepper, and salt. Sauté onion and celery until translucent, approximately 2 minutes.
    Avocado oil, celery, and onion in a large pot
  • Add garlic and spices, then add chicken and cook until evenly browned and cooked through, approximately 10 minutes.
    Raw chicken thigh meat, celery, and onions in a large pot
  • Add broth and bay leaf. Bring to a boil, then reduce and simmer on medium-low heat for 20 minutes. While broth simmers, make dumplings.
    Chicken broth in a large pot
  • In a separate bowl, add yolks, baking powder, and xanthan gum. Mix until combined and smooth.
  • In a microwave safe bowl, warm mozzarella cheese for 20 seconds, then in 10 second intervals, until melted. Stir cheese between each interval.
  • Stir egg yolk mixture into cheese and add coconut flour, mixing until thick.
    Ingredients for keto dumpling dough mixture in a glass bowl with a rubber spatula
  • Knead dough with your hands until smooth. On nonstick surface or between two greased sheets of parchment paper, roll dough until approximately ¼-inch thick. Be careful not to roll dough too thin.
    Keto dumpling dough rolled out flat on a nonstick surface
  • With a pizza cutter, gently cut dough into pieces. Sprinkle a small amount of coconut flour on dough pieces to prevent them sticking together.
    Keto dumpling dough cut into pieces
  • Add dough to soup and serve immediately.
    Keto chicken and dumpling mixture in a large pot

Notes

  • It’s super important that the dumplings are served immediately – if they sit in the soup too long, they’ll fall apart. Believe me, we tried three different recipes, and this was the only way it works!
 
Recipe yields approximately 6 servings. Nutritional information shown reflects values for one serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 10g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1009mg | Potassium: 649mg | Fiber: 4g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 12mg | Calcium: 243mg | Iron: 2mg | Net Carbs: 6g

June 30, 2020 Easy

Instant Pot Carrots

Carrots made in the Instant Pot are so easy, tender, and delicious! This simple recipe makes the perfect carrots for sides or for use in other recipes. You’ll never make carrots another way!

Bowl of carrots

What You’ll Need For This Recipe

Baby carrots
Water
Maple syrup
Butter
Garlic cloves
Italian seasoning
Salt
Chili powder

How To Make Carrots in the Instant Pot

Add the carrots and water to the Instant Pot.

Close the lid and seal it, then turn the valve to “Sealing.”

“Pressure Cook” for 8 minutes.

Once the timer goes off, quick release the steam.

Drain the water.

Hit “Cancel,” then “Sauté” on the Instant Pot.

Add the butter to the carrots and let melt.

Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant.

Stir well to make sure carrots are fully coated.

Top Tips For Making

  • Omit the maple syrup, garlic, Italian seasoning, and chili powder if you are using these carrots in another recipe.
  • This recipe makes about 2 servings, but is easy to double or triple if you’d like more.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of Instant Pot carrots

More Easy Vegetable Recipes

  • Zucchini Salad
  • Instant Pot Chickpeas (No Soak!)
  • Garlic Butter Parsley Potatoes
  • Instant Pot Broccoli
  • Sauteed Zucchini

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Instant Pot Carrots

These super easy and flavorful carrots are perfectly tender and are a delicious side.
Cook Time18 mins
Total Time18 mins
Course: Side Dish
Cuisine: American
Keyword: easy side, pressure cooker, vegetables
Servings: 2 servings
Calories: 270kcal
Cost: $3

Equipment

  • Instant Pot or pressure cooker

Ingredients

  • 16 ounces baby carrots
  • 2 cups water
  • 3 tablespoons maple syrup
  • 2 tablespoons butter
  • 3 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon chili powder
  • 1/2 teaspoon salt

Instructions

  • Add the carrots and water to the Instant Pot. Close the lid and seal it, then turn the valve to "Sealing." "Pressure Cook" for 8 minutes.
  • Once the timer goes off, quick release the steam. Drain the water. Hit "Cancel," then "Sauté" on the Instant Pot. Add the butter to the carrots and let melt. Add the garlic and seasoning, then add the maple syrup once the garlic has become fragrant. Stir well to make sure carrots are fully coated.

Notes

  • For use in other recipes: Omit the maple syrup, garlic, Italian seasoning, and chili powder.

Nutrition

Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 876mg | Potassium: 623mg | Fiber: 7g | Sugar: 29g | Vitamin A: 31662IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 2mg | Net Carbs: 34g

October 2, 2019 Appetizer

Carrot Fries

This Carrot Fries recipe is perfect for you if you are looking to add a bit of carrots into your life! These fries are made in the oven, and they are perfectly tender, sweet, savory, and delicious. This recipe is PERFECT for weeknight dinners or light snacking!

image of carrot fries with paprika sauce.

Why are these Carrot Fries so good?

These Carrot Fries are so amazing because they are healthy, filled with vitamin C, and so easy to make. Fries that are made from carrots have much more nutritional value than potatoes, and they have a natural sweetness, too.

Another reason why these fries are amazing is because they are made in less than 20 minutes, and not to mention, this recipe is totally kid friendly. With such minimal prep work, you will smell the amazing aromas of baked carrots throughout your home.

How to Make Carrot Fries – Step by Step

  • Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Peel carrots, and cut carrots into french fry shaped pieces. About 1 1/2 inch long.
  • In a bowl, toss carrots with a neutral oil, such as avocado oil, and salt. Make sure you evenly coat the carrots.
  • Grab a baking sheet and evenly spread carrot fries onto sheet. Bake in oven for about 35 minutes, checking every 10 minutes. Careful not to burn the carrots!
  • Serve carrot fries with paprika sauce or ranch. Enjoy!
Step by step tutorial on how to make carrot fries made in the oven.

I seriously love how easy and simple this Carrot Fries recipe is! Just toss the carrots in a couple ingredients, and BAM, you are all set to enjoy this delicious and healthy recipe! It is okay to go overboard on carrots, right?

Are Carrot Fries healthier than potato fries?

We tend to think so! Carrot Fries are super low in carbs as opposed to potatoes which contain extremely high amounts of carbohydrates per serving. Potatoes are super starchy, but carrots are not, and they have great nutritional value.

By eating fries made out of carrots, one is able to get a ton of vitamins and nutrients such as vitamin C, carotenes, antioxidants, fiber, etc. All of those nutrients are super beneficial to proper development and production, and we think you could never get too many vitamins – say hello to great skin, hair, and eyes!

Plate of carrot fries with creamy paprika sauce.

What can I serve with carrot fries?

We suggest serving Carrot Fries with your favorite DIY sauce. We created a paprika sauce that tasted simply DIVINE with the carrots, and it was so easy to create! Here’s what you need to make the paprika sauce:

  • 1 cup mayonnaise
  • half of lemon for juice
  • 1 tablespoon almond milk
  • pinch of salt
  • tablespoon of ground paprika

In a small bowl, mix all the ingredients together until evenly combined. Serve with carrot fries and be prepared to be swept away. To make this sauce vegan, simply buy an egg-free mayonnaise.

Tips for making Carrot Fries

Be sure to cut the carrots in half, and then cut the halves in half. Also, make sure your carrots are long enough so they do not shrivel up! We also recommend checking the carrots every 10 minutes while baking to prevent burning.

Plate and bowl of carrot fries with sea salt and creamy paprika sauce.

Other Recipes You Will Love

  • Carrot Raisin Salad (Vegan & Paleo)
  • Orange Glazed Grilled Zucchini
  • Roasted Radishes with Garlic Browned Butter

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

I would love to hear if you have tried this Carrot Fries recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

bowls of carrot fries with paprika sauce
Print Recipe
5 from 9 votes

Carrot Fries

These Carrot Fries are so delicious and easy to make! Super healthy with minimal ingredients, this recipe is perfect to make for weeknight dinners and or lunch. Your whole family will love these Carrot Fries with the yummy Paprika Sauce!
Prep Time7 mins
Cook Time35 mins
Total Time42 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: appetizer, carrot fries, carrots, easy recipe, healthy fries, paprika sauce, quick recipe, weeknight dinner
Servings: 8
Calories: 271kcal
Author: Cheryl Malik
Cost: $3

Ingredients

  • 2 pounds carrots
  • 2 tablespoons avocado oil
  • salt
  • pepper

Paprika Sauce

  • 1 cup mayonnaise
  • 1 tablespoon almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon ground paprika

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Peel carrots. Cut into shapes of french fries – about 1 1/2 inches long. Cut halves into half lengthwise.
  • In a medium sized ball, toss carrots in avocado or neutral oil of choice until carrots are evenly coated. Season with salt and pepper to taste.
  • Transfer carrots to a sheet pan and arrange into single layers. Bake in oven for about 35 minutes – checking every 10 minutes.
  • Serve carrots with paprika sauce.

Paprika Sauce

  • In a small bowl, mix mayonnaise, almond milk, paprika, lemon juice, and salt until ingredients are well combined.

Nutrition

Calories: 271kcal | Carbohydrates: 12g | Protein: 1g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 259mg | Potassium: 388mg | Fiber: 3g | Sugar: 6g | Vitamin A: 19393IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg | Net Carbs: 9g

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest

Hey y’all!

I'm Cheryl Malik, blogger at 40 Aprons. I started Easy Healthy Recipes to share delicious recipes that are quick, simple, and easy, making it easier than ever to feed your family healthy meals without the fuss! Privacy Policy

Never miss a recipe!

Copyright © 2021 Easy Healthy Recipes on the Cookd Pro Theme