Crazy Good Instant Pot Coconut Curry Chicken

Instantpot coconut curry chicken recipe with rice

5 from 1 vote

Crazy Good Instant Pot Coconut Curry Chicken

Coconut Curry Chicken is so good you’ll close your eyes when taking the first bite. This Instant pot recipe is a breaking point in everything I knew about tastes. It perfectly combines and balances the sweetness with spiciness and sourness. It is like a fight of good and evil, it is the culinary yin and yang.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Asian, Thai

Keyword: coconut curry chicken, curry chicken, instant pot chicken, instant pot recipes

Servings: people

Calories: 578kcal

Author: Annie

Equipment

instant pot

Ingredients

1 piece chicken breast
3 tbsp olive oil
1 medium onion
1 lime
1 bell pepper
2 cans coconut milk
2 tbsp soy sauce
2 tbsp curry paste
1 tsp curry powder
1 tsp ginger paste
1 tsp granulated garlic
1/2 tsp salt
2 tbsp fresh parsley

Instructions

Peel off and chop the onion
Wash the bell pepper and cut it in strings
Rinse the meat under cold water, absorb excess water with a paper towel and finally cut it into small chunks
Set the Saute program on Instant Pot. Heat the olive oil, drop in the spices and the curries for about 5 minutes.
Add the meat to the mixture and cook it until golden. Then, add the already cut/sliced vegetables. Let simmer for 5 minutes
Pour the coconut milk over the saute with the rest of the flavoring. Close the lid and change the program to pressure-cook. Let cook for about 10 minutes
Release the pressure after cooking time expires
Serve with chopped parsley on top

Nutrition