%3Amax_bytes(150000)%3Astrip_icc()%2F6795515-60a9d498fda24017bb6b84e63bf44daa.jpg&w=3840&q=75)
Instant Pot Coconut Curry Chicken
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
Ingredients
- 11 tablespoon coconut oil
- 11 medium onion, chopped
- 33 tablespoons curry powder, or to taste, divided
- 22 cloves garlic, chopped
- 11 (14.5 ounce) can diced tomatoes, drained
- 11 (8 ounce) can tomato sauce
- ½ cup chicken broth½ cup chicken broth
- 22 tablespoons white sugar
- 22 pounds chicken breasts, salt to taste, ground black pepper to taste
- 11 (14 ounce) can coconut milk
Instructions
- 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
- 2
Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- 3
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- 4
Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- 5
Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like

Roasted Halibut with Asparagus
Delicate white fish fillets paired with tender asparagus, roasted together with lemon and herbs for a light, elegant dinner that comes together in under an hour.

Roasted Halibut with Beetroot
Delicate flaky halibut fillets paired with caramelized roasted beetroot, finished with a bright citrus and dill glaze for an elegant yet simple dinner.

Roasted Prawns with Courgette
Succulent prawns and tender courgette slices roasted together with garlic, lemon, and herbs for a light yet satisfying Mediterranean-inspired dish.
Reviews
Sign in to write a review.