Coconut Chicken Curry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.

Step 2

When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.

Step 3

Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.

Step 4

Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.

Step 5

Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.

Step 6

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.

Step 7

When the time is up, quick-release the pressure.

Step 8

Remove the chicken, cut into bite-sized pieces and return to the pot.

Step 9

Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.

Step 10

Serve warm over rice, garnished with chopped cilantro or basil

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