Instant Pot Coconut Curry Chicken is tasty, perfectly tender, creamy, and spiced, and also packed with healthy ingredients! Let this quick recipe guide you!
This is the kind of recipe that you would want to include in your repertoire. The tastes are exciting and the recipe adds a unique dimension to chicken! Looking for quick dinner options like this one? Check one of my greatest popular recipes, the famous Instant Pot Orange Chicken!
Table des matières
Instant Pot Coconut Curry Chicken
3 tablespoons coconut oil (separated)
1 small onion (diced)
3 cloves garlic (minced)
2 tablespoons finely minced ginger (peel before mincing)
2 teaspoons yellow curry powder
3 tablespoons red curry paste (use more or less)
1 teaspoon ground coriander
1 tablespoon ground cumin
1 large red bell pepper (thinly sliced)
1 cup shredded carrots
1 1/2 pounds chicken thighs (boneless/skinless and cut into 1-inch pieces))
Salt and pepper to taste
2 cans full-fat coconut milk (do not use Lite)
Juice of 1 lime
Zest of 1 lime
2 tablespoons brown sugar
2 teaspoons fish sauce (optional)
1/4 cup cilantro (finely chopped)
1-First thing to do is using the sauté function, once the IP reads hot, heat 2 tablespoons of the coconut oil and sauté the onion, garlic and ginger, stirring for three (3) minutes.
2-Then add the yellow and red curry, the cumin and the coriander, stir and sauce to 30-60 seconds.
1-After add the chicken chunks and cook until slightly brown, about After (5) minutes.
2-Add the veggies, stir and cook for another three (3) minutes.
3-Add salt and pepper to taste.
1-Add in the coconut milk, lime juice, lime zest, brown sugar and fish sauce if using, stir to combine.
2-Then Cancel Sauté mode.
3-Next, lock the lid and seal the valve.
4-Pressure Cook on high for six (6) minutes followed by a ten (10) minutes Natural Pressure Release, after which release physically the remaining pressure.
Open the lid, stir and garnish with fresh parsley before serving.