Coconut Curry Chicken Instant Pot. Pour coconut milk and stir well. Carefully remove 1/4 cup of the liquid from the pot and into a small bowl;
How to make coconut chicken curry. Add the coconut oil and chopped onion and cook for 2 minutes until starting to soften. Then add the chicken to the pot.
Lock The Lid In Place And Seal Steam Nozzle.
Add the diced chicken, season with salt and pepper, and add the rest of the stock. Lock the lid and seal the valve. Switch off the saute setting.
Then Add The Chicken To The Pot.
Add the coconut oil to the pressure cooker and then add the chicken and the onion. Mix well, and let it rest for about 20 minutes. Place lid securely on instant pot and set to high pressure for 7 minutes.
(Reserve The Cream From The Coconut Milk;
Pressure cook for 3 minutes, then do a quick release of the pressure. Cook for about 5 minutes or until the chicken is no longer pink. Heat the olive oil in a large skillet or dutch oven.
Add The Water And Coconut Milk, Stir Well And Add The Chicken.
Add the chicken to the dutch oven and season with salt and pepper. Turn off the instant pot and mix in garlic, ginger, curry powder, garam masala, chopped tomatoes, the watery portion of the coconut milk, salt and chili (if using) and stir well. Place the chicken breasts in the instant pot.
Give Everything A Good Mix.
Heat the coconut oil in an electric instant pot turned to saute mode. Add in the coconut milk, lime juice, lime zest, brown sugar and fish sauce if using, stir to combine. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.