Instant Pot Coconut Curry Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

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

• Calories: 563 kcal
• Total Fat: 31 g
• Saturated Fat: 23 g
• Unsaturated Fat: 0 g
• Cholesterol: 130 mg
• Sodium: 766 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 5 g
• Total Sugars: 13 g
• Protein: 52 g