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My review
Instant Pot® Coconut-Curry Chicken
1
Helene Choi
"This is a rich, creamy coconut-curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired."
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Ingredients
1 h 5 m servings 563Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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 Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
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Reviews
Read all reviews 2836 Ratings
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Most helpful positive review
7/30/2018
I used a can of tomato paste instead of tomato sauce to hopefully make it a little thicker. It turned out wonderful and will be made many more times.
Most helpful critical review
9/12/2018
Gonna try it again. It was ok, but lacked something...
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7/30/2018
I used a can of tomato paste instead of tomato sauce to hopefully make it a little thicker. It turned out wonderful and will be made many more times.
11/23/2018
Made this- it’s he best thing we’ve made in our Instant Pot since we got it! It is a bit soupy and I had reviewed the comments and was expecting the same. So when adding the coconut milk- I only...
9/8/2018
The only change I made was to add a bit more curry to the chicken and it's delicious! Easy to make and it exceeded my expectations. This recipe is a bit soupy like others have noted, but I like...
8/3/2018
This is very thin, more like a soup, not even a stew. I used boneless, skinless thighs instead of breasts, and a bit more than 2 pounds, because boneless skinless breasts are often so dry. I s...
1/7/2019
Several posters suggested substituting tomato paste for tomato sauce, so I did. I don't think this is necessary so I will follow the recipe exactly next time. My only change might be to add a li...
12/30/2018
Yum! This turned out great! I used large chicken breasts so I cooked for 20 minutes on high pressure. I took the advice of others and used tomato paste in place of tomato sauce and also used ...
10/31/2018
Love the taste, I made the following modifications 1 tbl extra of curry 1 tbl of Garam Masala Used tomato paste not sauce Used Coconut Cream (10 oz) not coconut milk Before I added the coconu...
2/9/2019
Tomato paste for sure vs. sauce, but got two 'burn' notices on my Intstant Pot when cooking the chicken (which added 20 extra min as I had to release the pressure & stir). I had to double+ the ...