Instant Pot Coconut Chicken Curry Dump And Go Dinner Food

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• 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.
• 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 Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

COCONUT CHICKEN CURRY

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
• Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
• Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, quick-release the pressure.
• Remove the chicken, cut into bite-sized pieces and return to the pot.
• Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
• Serve warm over rice, garnished with chopped cilantro or basil.

INSTANT POT COCONUT CHICKEN CURRY (ONLY 5 INGREDIENTS!)

Steps:

• Prep. Cut chicken into 1 to 2-inch pieces and finely chop the ginger and garlic.
• Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.
• Add about a cup of water (we added 2/3 cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.
• Pressure cook. Set to Pressure Cook on High pressure for 15 minutes, with natural pressure release.
• Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.
• How to thicken the curry sauce if it seems a little thin:
• You can scoop out half a cup of broth to reduce the liquid.
• You can thicken the broth with a little flour. If you want to have more sauce, do the flour trick. Combine 2 teaspoons of all-purpose flour with 4 tablespoons of water or broth from the pot in a separate bowl and whisk until smooth. Stir this slurry mixture into the hot curry and see the liquid magically thicken.