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4.24
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21
votes
Curried Coconut Chicken Recipe (Instant Pot)
A fast and easy Instant Pot chicken recipe with a rich and flavorful sauce of garlic, tomatoes, curry powder, and coconut milk.
Prep Time
8
minutes
mins
Cook Time
10
minutes
mins
Resting time
12
minutes
mins
Total Time
18
minutes
mins
Course:
Dinner
Cuisine:
Indian
Servings:
6
people
Calories:
414
kcal
Author:
Katie Wells
Ingredients
1
TBSP
coconut oil
1
medium
onion
(chopped)
1
cup
chicken broth
3
TBSP
curry powder
2
cloves
garlic
(minced)
14.5
oz
can diced tomatoes
4
oz
tomato paste
1
tsp
salt
½
tsp
black pepper
2
TBSP
maple syrup
(or coconut sugar)
4
chicken breasts
14
oz
can coconut milk
Instructions
Turn the Instant Pot on saute.
Add the coconut oil and chopped onion and cook for 2 minutes until starting to soften.
Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
Add the curry powder, garlic, diced tomatoes, tomato paste, salt, pepper, and maple syrup or coconut sugar and mix well.
Add the chicken and stir to coat.
Put the lid on the pot, set valve to seal, and select “Poultry” or use manual setting and set timer for 10 minutes.
When finished, let pressure release naturally until the lid unlocks.
Remove the chicken and shred with two forks before returning to the Instant Pot.
Stir in the coconut milk until warmed through.
Wait 5 minutes before serving, then serve over rice or cauliflower rice.
Notes
If you’d like, stir in additional vegetables such as diced bell pepper or summer squash with the coconut milk and heat gently until softened.
Nutrition
Calories:
414
kcal
|
Carbohydrates:
18
g
|
Protein:
36
g
|
Fat:
22
g
|
Saturated Fat:
16
g
|
Cholesterol:
96
mg
|
Sodium:
834
mg
|
Potassium:
1176
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
445
IU
|
Vitamin C:
16.2
mg
|
Calcium:
74
mg
|
Iron:
3.9
mg