Instant Pot Chicken Curry Recipe
Ready in 30 minutes, our Instant Pot Chicken Curry offers a delicious mix of sweet and spicy tastes, outshining take-out with its coconut-kissed charm. A must-try for curry lovers!
Servings: 8
Calories: 171kcal
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion diced
- 3 tablespoons curry powder divided
- 2 teaspoons minced garlic
- 1 14.5 ounce can diced tomatoes drained
- 1 8 ounce can tomato sauce
- 1/2 cup chicken broth
- 2 tablespoons sugar
- 2 pounds chicken breasts
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon pepper plus more to taste
- 1 14 ounce can coconut cream
Instructions
- Add the coconut oil to the Instant Pot insert. Press the sauté button and add the onion to the pot. Cook the onions until they are soft and translucent.
- Add two tablespoons of curry powder and the minced garlic, and mix to combine. Add the drained tomatoes, tomato sauce, chicken broth, and sugar, and mix to combine.
- Poke holes all over the chicken breasts with a fork. Sprinkle the chicken breasts with the remaining curry powder, salt, and pepper, and rub the spices into the chicken. Add the chicken to the pot and cover with the sauce.
- Place the lid on the pot, turn the knob to seal, and cook for 10 minutes at high pressure. Let the pressure naturally release for about 10 minutes, then quickly release the remaining pressure.
- Remove the chicken from the pot and shred or cut it into bite-sized pieces. Return the meat to the pot, press the sauté button, and bring the sauce to a simmer. Add the coconut cream to the pot and mix until combined. Cook for 10 minutes. Serve hot over basmati rice.
Notes
STORE the leftover Instant Pot Coconut Curry Chicken in an airtight container in the fridge, where it will stay good for up to 4 days. To FREEZE, place in airtight containers or heavy-duty freezer bags for up to 3 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm it in the microwave or on the stovetop over medium heat, stirring occasionally until heated through.
Nutrition
Calories: 171kcal | Carbohydrates: 6g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 479mg | Potassium: 483mg | Fiber: 1g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
