Instant Pot Coconut Curry Chicken
Ingredients
- 1 tablespoon coconut oil
- 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
- ½ cup chicken broth
- 2 tablespoons white sugar
- 2 pounds chicken breasts
- salt to taste
- ground black pepper to taste
- 1 (14 ounce) can coconut milk
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Source
Original recipe: View Original