Instant Pot Coconut Curry Chicken

Recipe View Engage the Sauté function on your Instant Pot. Add coconut oil and allow it to melt and shimmer. Add the chopped onion and sauté for 1 minute, until softened. Stir in 2 tablespoons of curry powder and the minced garlic. Cook, stirring constantly, for 2 minutes until fragrant. Turn off the Sauté function. (Total time: ~5 minutes)

Recipe View Incorporate the drained diced tomatoes, tomato sauce, chicken broth, and sugar into the Instant Pot. Stir well to combine. (Total time: ~2 minutes)

Recipe View Using a fork, gently poke holes into each chicken breast. Season the chicken with salt, pepper, and the remaining curry powder. Place the seasoned chicken breasts into the sauce within the pot. (Total time: ~5 minutes)

Recipe View Secure the Instant Pot lid, ensuring the valve is set to the sealing position. Select the high-pressure setting and set the timer for 10 minutes. Allow 10 to 15 minutes for the pressure to build. (Total time: ~25 minutes)

Recipe View After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. (Total time: ~15 minutes)

Recipe View Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the Instant Pot. Engage the Sauté function and cook, stirring occasionally, until the liquid is lightly boiling. (Total time: ~5 minutes)

Recipe View Turn the Instant Pot to the Keep Warm setting. Add the coconut milk and stir well to combine. Allow the curry to simmer for 10 minutes, allowing the flavors to meld together beautifully. (Total time: ~10 minutes)