Coconut Chicken Recipe
Easy pressure cooker coconut chicken in Instant Pot or Ninja Foodi pressure cooker is creamy with coconut milk, breasts and vegetables.
Servings: 4
Equipment
Ingredients
- 1 lb chicken boneless, skinless, cut into chunks
- 2 tbsp olive oil
- 1/2 small onion diced
- 1/2 small bell pepper diced
- 1/2 tsp salt may want to add a bit when done too, depending on preference
- 1/4 cup cilantro fresh, diced
- 1 cup snap peas fresh, ends removed
- 1.5 tsp garlic minced
- 1 tsp ginger minced
- 4 oz chiles canned, diced
- 2 tbsp soy sauce
- 1 tbsp brown sugar heaping
- 14 oz coconut milk
- 1.5 tbsp cornstarch optional, to thicken
- 2 tsp curry optional
- 2 tsp garam masala optional
Instructions
- Add olive oil to Instant Pot and set to saute.
- Cut chicken into bite size pieces and dice your onion, add to your pressure cooker and cook until outsides of chicken pieces are white and pink is gone (doesn't have to be completely cooked thru).
- Turn pressure cooker off and scrape bottom of pot to remove stuck on pieces of meat to deglaze it.
- Add soy sauce, garlic, brown sugar, ginger, and salt, curry and garam masala. Stir to coat chicken with spices.
- Add in diced bell pepper, can of chiles, cilantro, snap peas and coconut milk and gently stir to combine.
- Put lid on and close steam valve.
- Set to pressure, high, for 3 minutes.
- Do a quick release.
- If you want liquid to thicken add 1/2 cup of hot liquid in pot to a small bowl with 1.5 tbsp. cornstarch and whisk together. Pour back into pot and slowly stir it in.
- Allow to sit for 5 minutes or so to thicken more if desired.
- Serve as is or on top of white rice.
Video
Nutrition
Serving: 4oz | Calories: 570kcal | Carbohydrates: 16g | Protein: 25g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 85mg | Sodium: 892mg | Potassium: 658mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1230IU | Vitamin C: 78.9mg | Calcium: 53mg | Iron: 5.7mg