Instant Pot Coconut Curry Chicken Recipe

Ingredients

Instructions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute 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 Saute 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 Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

  5. Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

     

Nutrition Facts

Calories: 563.3
                                         % Daily Value *
Protein: 104 %
Carbohydrates: 7 %
Dietary Fiber: 19 %
Sugars: 
Fat: 47 %
Saturated Fat: 116 %
Cholesterol: 43 %
Vitamin A Iu: 22 %
Niacin Equivalents: 246 %
Vitamin B6: 69 %
Vitamin C: 26 %
Folate: 10 %
Calcium: 11 %
Iron: 51 %
Magnesium: 41 %
Potassium: 29 %
Sodium: 31 %
Thiamin: 19 %
Calories From Fat: 

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