Instant Pot® Coconut Curry Chicken

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

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

  • Tips

    The magazine version of this recipe omits the chicken broth, uses only 1 tablespoon sugar, and adds 1/8 teaspoon cayenne.

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