Instant Pot Chicken Curry
Ingredients
The chicken curry
-
2
lbs
boneless chicken breasts, cut into bite-sized pieces
-
Salt and pepper
-
2
cups
delicata squash, cubed
-
3
cloves
garlic, minced
-
1
medium
onion, diced
-
1
tbsp
coconut oil
-
2
tbsp
curry paste
-
1
tbsp
tomato paste
-
1
cup
coconut milk
For serving
-
6
cups
cauliflower rice (optional)
-
4
cups
greens
-
Fresh cilantro (optional for garnish)
Instructions
- Cut the chicken and season it with salt and pepper, then set aside.
- Prepare the squash, garlic, and onion as noted.
- Press the 'Saute' button on the Instant Pot and add coconut oil. Once hot, add the chicken and squash and sauté for 5-6 minutes.
- Press 'off/cancel' and add the rest of the curry ingredients to the pot, stirring to mix.
- Close the lid, seal the vent, and set the Instant Pot to cook for 8 minutes at high pressure.
- While the curry is cooking, prepare your cauliflower rice or regular rice.
- Once cooking time is up, let the pressure naturally release for 15 minutes, then quick release any remaining pressure.
- Remove the lid, stir the contents, and adjust seasoning with salt and pepper as desired.
- Serve the chicken curry over cauliflower or regular rice and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
25g
Total protein
30g
Sodium
500mg
Cholesterol
80mg
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