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My review
Instant Pot® Coconut-Curry Chicken
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 563 calsOriginal recipe yields 4 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 563 calories; 30.6 g fat; 21.5 g carbohydrates; 51.9 g protein; 130 mg cholesterol; 766 mg sodium. Full nutrition
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6/3/2018
I used chicken breasts and I think I would have pressure cooked them a couple minutes longer to make them more tender. I also had to add more salt than I thought, but it was delicious and I will...