Description
A flavor-packed Thai coconut curry chicken cooked effortlessly in the Instant Pot, featuring creamy coconut milk and aromatic red curry paste for a delightful meal.
Ingredients
Scale
- 1 lb chicken breast
- 1 can coconut milk
- 1 sweet potato, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 2 cups chicken broth
- Salt and pepper to taste
- Jasmine rice or cauliflower rice (for serving)
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add the diced sweet potato along with the red curry paste and stir well.
- Place the chicken breast on top of the sweet potato and pour in the coconut milk and chicken broth.
- Season with salt and pepper to taste.
- Close the lid, set to ‘Sealing,’ and cook on ‘Manual’ for 10 minutes.
- Allow natural pressure release for 5 minutes before performing a quick release.
- Shred the chicken in the pot and stir everything together. Serve over jasmine rice or cauliflower rice.
Notes
Add a squeeze of lime juice before serving for a zesty kick. Fresh cilantro or Thai basil can enhance both flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg