Instant Pot Coconut Curry Chicken

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You asked, and I listened. One of the questions I repeatedly hear is why I don’t have gluten-free Instant Pot recipes on my website. Well, it was time for me to invest in an Instant Pot. However, first I had to do my research. Which brand, what size and the various features the instant pot should have, all of these factors are important. So here it is my new instant pot and my new best friend 😉 Now the fun starts, learning how to use it correctly. After experimenting with numerous recipes, I decided to share my favourite one, an easy Instant Pot coconut curry chicken.

For a healthier and heartier meal, I also added some vegetables which compliment this curry dish. The coconut curry chicken is so flavourful, the chicken and vegetables are cooked to perfection, and the sauce is just right wow! I can’t believe how delicious the curry turned out. And it was so easy to make. The best thing that I LOVE about this recipe is the cleanup, only one pot and a clean stove. The total cooking time is 20 minutes and if you are quick at prepping, the total time for the entire dinner is less than 30 minutes. So I am converted, there will be a lot more Instant Pot recipes coming your way. I would like to mention, while the curry was cooking, I made easy basmati rice to go with this incredibly delicious coconut curry chicken. 

Ingredients

  • 3 tablespoon butter or ghee or coconut oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 1 GF bay leaf
  • 3 Tbsp. GF curry powder
  • 1/4 tsp. GF ground cinnamon
  • 1 Tbsp. Minced ginger
  • 1 cup pure tomato sauce
  • 2 lb. boneless, skinless chicken thighs, cut into large chunks
  • 2 medium Yukon gold potatoes, peeled and cut into wedges
  • 2 carrots, diced
  • 1 yellow or red bell pepper, cut into bite size pieces
  • 1 (15 oz.) can chickpeas, rinse and drain
  • 1 (13.5 oz.) can unsweetened coconut milk
  • 2 Tbsp. Fresh lime juice
  • 1 - 2 red chili peppers or to taste, seeds removed (optional)
  • 1 1/2 tsp. Himalayan salt or to taste
  • Optional toppings; fresh cilantro, yogurt, sour cream, limes
  • Instructions

  • Set instant pot to sauté. Heat butter/ghee until melted. Add onion, garlic and bay leaf, sauté until onions are translucent. About 5 minutes. Stir in curry powder, cinnamon and ginger until fragrant, about 1 minute. Add tomato sauce and stir to combine
  • Add chicken and stir to coat the chicken pieces with the mixture
  • Add balance of ingredients and give it a stir
  • Cook on manual mode for 15 minutes with steam release handle in sealing position. After 15 minutes do a quick release to release the steam. Remove and discard the bay leaf
  • Serve with basmati rice and desired toppings


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