Instant Pot Coconut Curry Chicken

This Instant Pot curry chicken is rich, creamy, and delicious. Great over jasmine or basmati rice! Garnish with chopped chives, if desired.

Preparation Details

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Servings: 4

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

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.