Instant Pot Coconut Curry Chicken

Name: Instant Pot Coconut Curry Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil 1 tablespoon coconut oil; 1 medium onion, chopped 1 medium onion, chopped; 3 tablespoons curry powder, or to taste, divided 3 tablespoons curry powder, or to taste, divided; 2 cloves garlic, chopped 2 cloves garlic, chopped; 1 (14.5 ounce) can diced tomatoes, drained 1 (14.5 ounce) can diced tomatoes, drained; 1 (8 ounce) can tomato sauce 1 (8 ounce) can tomato sauce; ½ cup chicken broth ½ cup chicken broth; 2 tablespoons white sugar 2 tablespoons white sugar; 2 pounds chicken breasts, salt to taste, ground black pepper to taste 2 pounds chicken breasts, salt to taste, ground black pepper to taste; 1 (14 ounce) can coconut milk 1 (14 ounce) can coconut milk

Prep: 15 minsCook: 35 mins

Prep

15 mins

Cook

35 mins

Servings

Difficulty

Medium

Gluten-Free

(0)

Ingredients

Servings:

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.

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