Description
Experience the rich, aromatic flavors of this Instant Pot Chicken Curry, an easy and dairy-free dish perfect for busy weeknights or family gatherings. With tender chicken simmered in a creamy coconut sauce infused with spices, this recipe brings the taste of authentic Indian and Thai cuisine right to your table. In just 10 minutes of cooking time, you can serve up a comforting meal that everyone will love. Whether paired with fluffy jasmine rice or enjoyed on its own, this curry is sure to impress. Plus, it’s versatile—customize it with your favorite veggies or protein alternatives to suit any dietary preference!
Ingredients
Scale
- 7 ounces coconut milk
- 1 tablespoon mild curry powder
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon coconut sugar
- 1 red chili, seeded and chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1.25 pounds boneless skinless chicken breasts, cut into cubes
- 1 small onion, diced
- Fresh cilantro and basil for garnish
Instructions
- Set your Instant Pot to sauté mode. Add diced onion, minced garlic, and grated ginger; cook until softened.
- Stir in cubed chicken until lightly browned.
- In a bowl, mix coconut milk, curry powder, soy sauce, lime juice, coconut sugar, and chopped red chili; pour over chicken.
- Close the lid and set to high pressure for 10 minutes. Allow natural release for 5 minutes before quick releasing any remaining pressure.
- Stir in fresh cilantro and basil before serving over cooked jasmine rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg