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Instant Pot Coconut Curry Chicken
Instant Pot Coconut Curry Chicken
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Instant Pot curry chicken: Quick, rich coconut curry that's sure to be a family favorite.
Ingredients:
  • 1 medium onion, chopped
  • 3 tablespoons curry powder, or to taste, divided
  • 2 cloves garlic, chopped
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons white sugar
  • 2 pounds chicken breasts
  • ground black pepper to taste
  • 1 (14 ounce) can coconut milk
Instructions:
  • Start by heating up your versatile pressure cooker (like an Instant Pot) and choosing the Sauté setting. Introduce coconut oil to the pot; once it's hot, toss in the onion and sauté for 1 minute. Follow this by sprinkling in 2 tablespoons of curry powder and the garlic. Stir everything together and cook for 2 minutes. Finish by deactivating the Sauté function and folding in the diced tomatoes, tomato sauce, chicken broth, and sugar.
  • Create holes in the chicken breasts with a fork, then season them with salt, pepper, and the remaining curry powder. Place the seasoned chicken into the pot, lock the lid, and set the pressure cooker to high pressure for 10 minutes following the manufacturer's instructions. Let the pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to natural-release pressure for 10 minutes, then carefully quick-release any remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Shred the chicken using 2 forks, then return it to the pot. Turn on the Sauté function and cook while stirring until the liquid lightly boils, about 2 to 3 minutes.
  • Switch the pressure cooker to Keep Warm mode, pour in the coconut milk, and mix thoroughly. Let it cook for an additional 10 minutes to blend the flavors.

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