Recipes Meat and Poultry Chicken Chicken Breast Instant Pot Coconut Curry Chicken 4.6 (126) 99 Reviews 14 Photos This Instant Pot curry chicken is rich, creamy, and delicious. Great over jasmine or basmati rice! Garnish with chopped chives, if desired. Recipe by Helene Choi Updated on November 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 14 14 14 14 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 15 mins Total Time: 1 hrs 5 mins Servings: 4 Jump to Nutrition Facts 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 Directions 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. Tips Customize the taste by using more or less curry powder and sugar. Editor's Note: The magazine version of this recipe omits the chicken broth, uses only 1 tablespoon sugar, and adds 1/8 teaspoon cayenne. I Made It Print Nutrition Facts (per serving) 563 Calories 31g Fat 22g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 563 % Daily Value * Total Fat 31g 39% Saturated Fat 23g 116% Cholesterol 130mg 43% Sodium 766mg 33% Total Carbohydrate 22g 8% Dietary Fiber 5g 18% Total Sugars 13g Protein 52g Vitamin C 16mg 78% Calcium 114mg 9% Iron 9mg 51% Potassium 1038mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved