Umami
Umami

Instant Pot Coconut Curry Chicken

4 servings

servings

15 minutes

active time

1 hour 5 minutes

total time

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

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté 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 Sauté 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 Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

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

Nutrition

Serving Size

-

Calories

563 kcal

Total Fat

31 g

Saturated Fat

23 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

130 mg

Sodium

766 mg

Total Carbohydrate

22 g

Dietary Fiber

5 g

Total Sugars

13 g

Protein

52 g

4 servings

servings

15 minutes

active time

1 hour 5 minutes

total time
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