Instant Pot Coconut Curry Chicken
Curry chicken in a creamy, coconut milk sauce, served of rice. This Instant Pot Coconut Curry Chicken is a delicious and filling, yet healthier, dinner.
Servings: 6 servings
Calories: 363kcal
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves fresh minced garlic
- 2 tbsp fresh grated ginger
- 1 teaspoon ground cumin
- 1 tbsp ground coriander
- 2 tbsp curry powder
- 2 tbsp red curry paste
- 1.5 pounds boneless skinless chicken breasts
- 14.5 ounce can fire roasted tomatoes
- 1/2 cup chicken broth
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 13.5 ounce can full fat coconut milk
- 2-3 cups cooked Jasmine rice
Instructions
- Heat olive oil in Instant Pot on saute mode. Add onion and saute until softened, about 5 minutes.
- Add garlic, ginger, cumin, coriander, curry powder and curry paste to pot. Cook for an additional 2 minutes.
- Turn pot off. Add chicken, tomatoes, chicken broth, lime juice, brown sugar, salt, and pepper. Stir well.
- Cook on high pressure for 10 minutes. Let natural release for 5 minutes.
- Remove chicken from pot and shred with two forks or an electric mixer. Return shredded chicken to pot.
- Stir in coconut milk. Turn pot to saute mode and let simmer, stirring frequently, for 10 minutes.
- Serve over rice.
Notes
Nutrition facts do not include rice.