Instant Pot Coconut Curry Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Instant Pot Coconut Curry Chicken

1. Coconut oil - 1 tablespoon
2. Onion, chopped - 1 medium
3. Curry powder, or to taste, divided - 3 tablespoons
4. Garlic, chopped - 2 cloves
5. Diced tomatoes, drained - 1 (14.5 ounce) can
6. Tomato sauce - 1 (8 ounce) can
7. Chicken broth - ½ cup
8. White sugar - 2 tablespoons
9. Chicken breasts - 2 pounds
10. Salt to taste - 2 pounds
11. Ground black pepper to taste - 2 pounds
12. Coconut milk - 1 (14 ounce) can

How to cook deliciously - Instant Pot Coconut Curry Chicken

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.