UPGRADE YOUR DIET

Generate your personalized meal plan

Get my meal plan
Submitted by Meta team

Instant Pot® Coconut Curry Chicken

SIGN UP FOR FREE

Instant Pot® Coconut Curry Chicken picture
timer

Preparation

15min

timer

Cooking

50min

timer

Total

65min

Allergens:

dairy

wheat

Ingredients

servings iconAmount:
g / servings
Coconut oil image
Coconut oil

Fats and Oils

11.6g/1tablespoon, liquid oil
Onions image
Onions

Vegetables and Vegetable Products

160g/1cup, chopped
Curry powder image
Curry powder

Spices and Herbs

2g/1tsp
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Red tomatoes image
Red tomatoes

Vegetables and Vegetable Products

149g/1cup cherry tomatoes
Pasta sauce image
Pasta sauce

Soups, Sauces, and Gravies

132g/1serving 1/2 cup
Chicken broth image
Chicken broth

Soups, Sauces, and Gravies

249g/1cup
Sucrose image
Sucrose

Sweets

2.8g/1serving packet
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Salt image
Salt

Spices and Herbs

6g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Coconut milk image
Coconut milk

Beverages

240g/1cup

Direction

1

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.

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 Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

5

Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Nutritional Facts
Amount:
420.72g

/

39%35%26%

313

Kcal
Carbs23.3g
Protein21.3g
Fat15.7g

For a serving size of 1 servings

Calories
313.4kcal
% Daily Value*
Carbs
23.3g
Protein
21.3g
Fat
15.7g
transFat
0.1g
saturatedFat
7.7g
iron
2.6mg
calcium
256.5mg
potassium
742.8mg
sodium
484.7mg
vitaminB6
0.7mg
sugar
15.7g
vitaminC
17.7mg
fiber
5.3g
vitaminA
1486.9µg
cholesterol
57.4mg
vitaminD
1.3µg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

Show More Nutrients