Name: Instant Pot Coconut Curry Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into chunks; 1 tablespoon vegetable oil; 1 onion, diced; 3 cloves of garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons red curry paste; 1 can (14 ounces) coconut milk; 1 cup chicken broth; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 teaspoons brown sugar; Juice of 1 lime; Fresh cilantro, for garnish; Cooked rice, for serving

How To Make Instant Pot Coconut Curry Chicken Recipe

No time to cook? No problem! If you’re too busy to whip up lunch or dinner meals, then don’t worry. We have easy but delicious instant pot recipes right here to save the day! These instant pot recipes are great for coming up with quick fix dishes to instantly soothe a grumbling stomach. You’ll be churning soups, stews, and other pot dishes so fast, you’ll be saying “dinner is served!” in no time. Just toss in ingredients into a pot and you’ve got yourself an instant pot meal. What more can you ask for?

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 tablespoon vegetable oil
1 onion, diced
3 cloves of garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 can (14 ounces) coconut milk
1 cup chicken broth
2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
Juice of 1 lime
Fresh cilantro, for garnish
Cooked rice, for serving

Instructions

Set the Instant Pot to sauté mode and heat the vegetable oil. Add the diced onion and sauté until it becomes translucent.
Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes.
Stir in the red curry paste and cook for another minute to toast the flavors.
Add the chicken thighs to the pot and stir until they are coated with the curry paste.
Pour in the coconut milk, chicken broth, fish sauce, soy sauce, brown sugar, and lime juice. Stir everything together.
Close the Instant Pot lid, making sure the pressure valve is set to sealing. Cook on high pressure for 10 minutes.
Once the cooking time is complete, do a quick release of the pressure.
Open the Instant Pot and give the curry a stir. If desired, use a spoon to skim off any excess oil that has risen to the surface.
Serve the coconut curry chicken over cooked rice and garnish with fresh cilantro.