Instant Pot Coconut Curry Chicken

Looking for another easy recipe to add to your weekly rotation? This is definitely a regular favorite. Easy to make, easy to customize, and easy to eat with any side of veggies. Great for make ahead meals and reheats well. You can also make this in a slow cooker, but it will of course, just take a bit more time.

Coconut Curry Chicken Elements

Coconut Curried Chicken Taco with Coconut Flour Tortilla from @The_Salsa_Texan

Coconut Curry Chicken Taco with Coconut Flour Tortilla from @The_Salsa_Texan.

Instant Pot Coconut Curried Chicken

Recipe by Nerd Out Nutrition
Servings

10

servings
Prep time

30

minutes
Cooking time

45

minutes

Looking for another easy recipe to add to your weekly rotation? This is definitely a regular favorite. Easy to make, easy to customize, and easy to eat with any side of veggies. Great for make ahead meals and reheats well. You can also make this in a slow cooker, but it will of course, just take a bit more time.

Ingredients

  • 4 lbs chicken thighs (with or without skin)

  • 1/4 cup coconut oil

  • 1 can coconut milk (with fat)*

  • 2 cloves garlic, minced (optional)*

  • Spices*
  • 4 tbsp curry powder

  • 1 tbsp Himalayan pink salt

  • 1/2 tsp ginger powder

  • 1/2 tsp turmeric powder

  • 1/2 tsp cinnamon

  • 1-2 tbsp lime juice to taste (optional)

  • For serving
  • Fresh cilantro

  • Sliced avocado

  • Cauliflower rice/basmati rice

  • Steamed Peas + Carrots

  • Baked sweet potatoes

  • Coconut flour taco

Directions

  • Turn on Instant Pot “Sauté” setting.
  • Add coconut oil.
  • Add coconut milk (make sure not to boil).
  • Once coconut oil is melted, turn off “Sauté” setting.
  • Add all spices to pot and mix.
  • Add chicken and coat with mixture.
  • Lock lid and place steam valve to “seal”.
  • Cooking Times*:
    Thawed chicken: press “Meat” setting and cook for 45 minutes.
    Frozen chicken: press “Meat” setting and cook for 65 minutes.
    Slow cooker: slow cook for 8 hours.
  • After cooking, allow to naturally release pressure, or release pressure manually.
  • Shred chicken with two forks, store in a large container (with liquid) and enjoy :).

Notes

  • *Garlic: This is optional. If you have it, great. If you don’t, no worries. I just use what I have on hand. I’ve made this with and without, both times my daughter didn’t care and ate it up ;).
  • *Coconut Milk: The coconut milk I use is from Native Forest: Unsweetened Coconut Milk (Simple). It’s USDA organic, gluten-free, and unlike other brands, doesn’t contain any emulsifiers, preservatives, or gums like guar or xanthan–just coconut milk. You can get it from Thrive Market for $2.99/can (cheaper than Whole Foods/Amazon). If you’re new to Thrive Market, this link will give you 25% off your first order.
  • *Spices: I get my Himalayan pink salt, curry, turmeric, ginger, and cinnamon powders in bulk (usually 1 lb or 1/4 lb) from Essential Organics. They’re all organic, super reasonably priced, and save me a ton of time at the grocery store.
  • *Cooking times: These times are just guidelines, but will for sure cook the chicken through. I wouldn’t do less than 35 minutes in the Instant Pot with 4 lbs of thawed meat though (mine was a little more pink than I’m comfortable with).

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