Instant Pot Coconut Curry Chicken 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.

INSTANT POT COCONUT CHICKEN CURRY

Steps:

• Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
• Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
• Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
• Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
• Add the water and stir. Press cancel and close lid with the vent in sealing position.
• Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
• When the instant pot beeps, quick release the pressure manually and open the lid.
• Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
• Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

INSTANT POT THAI COCONUT CURRY CHICKEN

Steps:

• Add 1/2 tablespoon of olive oil to your Instant Pot and turn on the saute function. When the olive oil is fragrant, add white onion, red pepper, minced garlic, and a pinch of salt. Saute for 4-5 minutes. Once the onion turns translucent, add in fresh spinach and saute for an additional 1-2 minutes in order to wilt the spinach. Remove veggies from the Instant Pot and turn off the saute feature.
• Next, add coconut milk, curry paste, ginger, lemongrass, honey, and salt to the Instant Pot and mix. Then, submerge the raw chicken breast. Close the lid and seal your Instant Pot. Turn your Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take about 10 minutes for your Instant Pot to build enough pressure to start counting down, but eventually, it will count down from 8 minutes.
• Once the timer goes off, quick-release your Instant Pot by opening the valve. Remove the lid and then remove the 2 chicken breasts and transfer to a plate. Use 2 forks to carefully shred the chicken breast (it will be hot) and then place the chicken back into the Instant Pot.
• Add the sauteed veggies and mix. Finally, add lime juice and mix one more time.
• Serve with white rice and Thai basil.

INSTANT POT COCONUT CHICKEN

Steps:

• Combine the onion, garlic, soy sauce, 1/4 cup each vinegar and water, 1 tablespoon sugar and 1/2 teaspoon pepper in an Instant Pot. Stir in the chicken. Close the lid and turn the valve to the sealing position. Set the pot to cook on high pressure for 8 minutes.
• Meanwhile, slice the cucumbers and finely chop the Fresno chile (remove seeds for less heat). Toss the cucumbers and chile with the remaining 2 tablespoons vinegar and 3/4 teaspoon sugar in a medium bowl. Season generously with salt and let marinate while you finish the dish.
• Cook the rice as the label directs.
• When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and manually release the pressure. Open the lid. Change the cooker to the high sauté setting and simmer until the sauce thickens slightly, 12 to 15 minutes.
• Stir the coconut cream into the chicken mixture. Divide the rice, chicken and cucumber salad among bowls.

INSTANT POT COCONUT CURRY CHICKEN

Steps:

• On the Instant Pot press on SAUTE and heat the oil. Add the onion and saute until it's translucent. Add the garlic and ginger, and cook until fragrant (about 1 minute).
• Add the curry powder then stir and cook for a minute.
• Deglaze the pot by adding ½ cup of vegetable or chicken stock, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. Switch off the saute setting.
• Add the diced chicken, season with salt and pepper, and add the rest of the stock. Give everything a good mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully open the lid, and press on SAUTE. Add the diced bell pepper, then stir in the coconut milk, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley or cilantro, and a squeeze of a lime.

INSTANT POT THAI GREEN CURRY CHICKEN

Steps:

• In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
• Add onion and saute a couple of minutes.
• And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
• Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
• Add lime leaves and basil and serve with rice.

INSTANT POT COCONUT CHICKEN CURRY

Steps:

• Prep the Chicken: Wash, dry, and cube the chicken thighs into bite-sized pieces.
• Cook Chicken: Heat the coconut oil in your Instant Pot over the sauté setting. Add the chicken and onion, then cook for 2-3 minutes, or until the onion softens. Stir in the garlic, curry powder, coriander, turmeric, salt, and pepper. Cook for 1 minute or until aromatic.
• Combine Ingredients: Add the fire roasted tomatoes and coconut milk. Stir until everything is combined, and scrape up any bits on the bottom.
• Cook: Secure the Instant Pot lid and turn the valve to SEAL. Cook for 5 minutes on high pressure. Quick release the pressure when the time is up.
• Thicken the Curry: Turn on the sauté setting. Take 1-2 tbsp of the sauce from the Instant Pot and mix it well with the cornstarch. Add the slurry to the Instant Pot, mix well, and let everything come to a bubble. If you'd like the sauce to be thicker, make more slurry.
• Garnish and Serve: Garnish with cilantro and serve over steamed rice.

INSTANT POT® COCONUT CHICKEN CURRY WITH SWEET POTATO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
• Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Dice cooked chicken while vegetables are cooking.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

INSTANT POT COCONUT CURRY CHICKEN

Steps:

• 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 3 minutes.
• Add the yellow and red curry, the cumin and the coriander, stir and sauce to 30-60 seconds.
• Add the chicken chunks and cook until slightly brown, about 5 minutes.
• Add the veggies, stir and cook for another 3 minutes.
• Add salt and pepper to taste.
• Add in the coconut milk, lime juice, lime zest, brown sugar and fish sauce if using, stir to combine.
• Cancel Saute mode.
• Lock the lid and seal the valve.
• Pressure Cook on high for 6 minutes followed by a 10 minutes Natural Pressure Release, after which release manually the remaining pressure.
• Open the lid, stir and garnish with fresh parsley before serving.

THAI COCONUT CHICKEN CURRY RECIPE

Steps:

• Add the coconut milk, peanut butter, red curry paste, chili sauce (if using) and spices to a 6 quart instant pot and mix well. Then add the chicken to the pot.
• Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
• Naturally release pressure (or NPR for 10 minutes, then release pressure).
• Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
• Sprinkle with Thai basil/cilantro and crushed peanuts if desired. You can also serve this with lime wedges and add a squeeze of lime juice before eating.

INSTANT POT COCONUT THAI CURRY CHICKEN MEAL PREP

Steps:

• Place your chicken into your Instant Pot, I used 4 large chicken breasts. If you want to use more, make sure to adjust the cooking time and liquid
• Add in chopped garlic, a can (500 grams) of full fat coconut milk, and 3 tablespoons of green curry paste.
• Stir. Place Instant Pot lid on, turn the nub to sealing and set the timer for pressure cook for 13 minutes.
• Once the timer goes off, quick release the IP. Remove the chicken and set aside to shred.
• Turning on the sauté function, add the juice of one lime and place your choice of vegetables (I picked snow peas, I had two 6oz bags) into the liquid. As snow peas are quick to cook, I let the liquid come up to a boil while stir the snow peas. After they've soften, I took them out of the sauce.
• Once the peas are set aside, I added the chicken, now shredded, back into the sauce and let the sauce coat the chicken. (As the liquid has been simmering for a while now, the liquid should have thicken into a sauce-y consistency to coat the chicken. You can mix your shredded chicken in the sauce alongside the snow peas if you want but I wanted to make sure the chicken was fully coated on its own).
• Serve with your carb of choice - I picked basmati rice
• Place your chicken and garlic in a slow cooker. Turn it on high and cook for 2-4 hours (or low for 6-8).
• Once cooked all the way through, shred your chicken breasts, add in the coconut milk, green curry paste, and lime. Give it a good mix. Add in the snow peas. Mix again.
• Set the slow cooker on high for another 30ish minutes, until the snow peas have soften and the liquid has thickened into a sauce.

INSTANT POT CHICKEN CURRY

Steps:

• Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until the indicator says "HOT" (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
• Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
• Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
• Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
• Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with "Saute More" function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
• Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 - 2 large pinches of salt.
• Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~

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.

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.