A quick and flavorful coconut curry chicken dish made in an Instant Pot. Perfect for a weeknight dinner with minimal prep and cook time.
Preparation time
15min
Cooking time
5min
Ingredients
4 Servings
- 1 bell pepper
- 0.5 tsp black pepper
- 680 g chicken breasts
- 0.5 cup cilantro
- 400 ml coconut milk
- 2 tbsp curry powder
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp olive oil
- 1 onion
- 1 tsp salt
- 2 tbsp tomato paste
Directions
Step 1
Turn on the Instant Pot and select the 'Sauté' function. Add olive oil.
Step 2
Add chopped onions, minced garlic, and minced ginger. Sauté until onions are translucent.
Step 3
Add chicken pieces and cook until they are no longer pink.
Step 4
Add curry powder, salt, black pepper, and tomato paste. Stir well to coat the chicken.
Step 5
Pour in the coconut milk and add the chopped bell pepper. Stir to combine.
Step 6
Close the lid of the Instant Pot and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high for 5 minutes.
Step 7
Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
Step 8
Open the lid carefully and stir the curry. Adjust seasoning if needed.
Step 9
Garnish with chopped fresh cilantro before serving. Serve hot with rice or naan bread.