Instant Pot Coconut Curry Chicken

6 standard portions

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Ingredients

• 2 tablespoons vegetable oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons mild curry powder
• 1 cup (250 ml) vegetable stock
• 2 pounds (900 grams) chicken breasts (cubed into bite-size or 1 inch pieces)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 can full fat coconut milk
• 1 red bell pepper (diced)
• 1 lime (juiced)
• 1 tablespoon fresh cilantro leaves (chopped)
• Cooked rice (for serving)

Method

1. On the Instant Pot press on SAUTE and heat the oil. Add the onion and saute until it's translucent. Add the garlic and ginger, and cook until fragrant (about 1 minute).
2. Add the curry powder then stir and cook for a minute.
3. Deglaze the pot by adding ½ cup of vegetable or chicken stock, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. Switch off the saute setting.
4. Add the diced chicken, season with salt and pepper, and add the rest of the stock. Give everything a good mix.
5. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
6. Carefully open the lid, and press on SAUTE. Add the diced bell pepper, then stir in the coconut milk, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley or cilantro, and a squeeze of a lime.