Coconut Curry Chicken (Instant Pot)
- Danielle P.
- Dec 8, 2016
- 2 min read
So just like 600,000 other people, I ordered the newest craze to hit the kitchen the
INSTANT POT!
Well that dang thing sat there for 4 days before even did anything with it, but now! Now my friends it's cranking out dinners in my kitchen fast enough to make my old favorite, the crock pot, jealous (will I be writing an e-cookbook just for Clean Eating Instant Pot recipes, maybe ones catered to 21 day fix??!?! the future will tell!) This was the second meal I've made with the magic pot and this one turned out perfect! My first was a venison roast with veggies and it needed some work, so I'll write about that when it comes time.
But without further adieu... I gift to you Coconut Curry Chicken for the Instant Pot!
INGREDIENTS
1 tablespoon olive oil
2 tablespoons curry powder
1/2 cup thinly sliced onion
1 tablespoon minced garlic, about 4 medium sized cloves
1 tablespoon minced or grated ginger, about 1-inch piece of ginger (freeze for easier grating or chopping)
2 cups chopped Roma tomatoes (you can use canned chopped tomatoes)
1 teaspoon salt
1/2 teaspoon pepper
1 14-ounce can light coconut milk
8 ounce can tomato sauce
1 tablespoon coconut sugar
1 1/2 to 2 pounds boneless, skinless chicken breasts, cubed
Hot, cooked rice or quinoa, for serving
DIRECTIONS
Turn on the Instant Pot, using sauté function heat the oil until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds. Add the onion, garlic and ginger. Cook another 30 seconds, stirring constantly.
Add the tomatoes (and any liquid), salt, pepper, coconut milk, tomato sauce, and sugar. Close the lid on the pressure cooker. --> Manual --> dial down to 12 minutes.
Carefully release the pressure using quick release and remove the lid.Lightly season the chicken with salt and pepper and add to the pressure cooker. Since the Instant Pot doesn't allow the sauce to thicken you may want to make a slurry with corn starch and cold water and add to the sauce when you add in the chicken.
Cook for another 3 minutes at high pressure. Let the pressure naturally release before removing the lid.Season to taste with salt and pepper.
Serve with steamed veggies & rice side.
**As pictured for fixers: 1 yellow, 1 red, 1 green**
As always feel free to Pin, share and BE SURE to leave feedback if you make the recipe!
.recipe adapted from Mel's Kitchen Cafe.
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