Instant Pot Coconut Curry Chicken

Instant Pot Coconut

Curry Chicken

After watching me make this easy recipe on my IG stories, many of my Instagram followers messaged me asking for this recipe! ! I think it's because they saw how easy it was to throw a handful of ingredients together and push a button.... it can't get any more convenient than this! And because they wanted to know how to make this ASAP, I couldn't capture an appropriate picture showing all of it's deliciousness!

After watching me make this easy recipe on my IG stories, many of my Instagram followers messaged me asking for this recipe! ! I think it's because they saw how easy it was to throw a handful of ingredients together and push a button.... it can't get any more convenient than this! And because they wanted to know how to make this ASAP, I couldn't capture an appropriate picture showing all of it's deliciousness!

Ingredients:

6-8 boneless, skinless chicken thighs*

1 large onion, sliced

2 Tbs Thai Kitchen Red Curry Paste

1 can full fat coconut milk

1 Tbs ghee or cooking fat of your choice (olive oil, avocado oil, animal fat)

1 red pepper, julienned

2 lbs petite red potatoes or Yukon gold potatoes, cut into quarters

Sea salt/Pepper

Cilantro, chopped


In your Instant Pot, melt ghee (or fat) using the "sauté" function. Add the onion and cook until translucent or a bit golden brown, about 3-4 mins. Turn off the IP, stir in the red curry paste to mix well into the onions. Add the chicken thighs, coconut milk, and a generous pinch of sea salt and secure the Instant Pot lid. Press the "Manual" function and make sure the time is set to 20 mins. Once the timer goes off, manually release the pressure by turning the valve (it helps to do this on your stove top with the hood vent on high, or even venting it outside to avoid the smell lingering on your cabinet doors!). Shred the chicken using tongs and a fork, then add the red peppers and potatoes. Taste the liquid and adjust the spices if needed (maybe more salt or a bit of pepper?). Place the lid on and set the IP for 10 minutes on Manual. When it's finished, press OFF and allow the pressure to release naturally, or manually release it once again. Garnish with fresh cilantro and serve over riced cauliflower, mashed potatoes, a bed of spinach or even plain ol' rice!


*The wonderful thing about the Instant Pot is the ability to cook foods that are still frozen! (This is especially wonderful for busy mama's who forget to thaw out the next day's meal!) If you are using frozen chicken thighs, set your cook time to 30 mins instead of 20.


#instantpot #glutenfree #dairyfree #easy #quick #chicken

Ingredients:

6-8 boneless, skinless chicken thighs*

1 large onion, sliced

2 Tbs Thai Kitchen Red Curry Paste

1 can full fat coconut milk

1 Tbs ghee or cooking fat of your choice (olive oil, avocado oil, animal fat)

1 red pepper, julienned

2 lbs petite red potatoes or Yukon gold potatoes, cut into quarters

Sea salt/Pepper

Cilantro, chopped


In your Instant Pot, melt ghee (or fat) using the "sauté" function. Add the onion and cook until translucent or a bit golden brown, about 3-4 mins. Turn off the IP, stir in the red curry paste to mix well into the onions. Add the chicken thighs, coconut milk, and a generous pinch of sea salt and secure the Instant Pot lid. Press the "Manual" function and make sure the time is set to 20 mins. Once the timer goes off, manually release the pressure by turning the valve (it helps to do this on your stove top with the hood vent on high, or even venting it outside to avoid the smell lingering on your cabinet doors!). Shred the chicken using tongs and a fork, then add the red peppers and potatoes. Taste the liquid and adjust the spices if needed (maybe more salt or a bit of pepper?). Place the lid on and set the IP for 10 minutes on Manual. When it's finished, press OFF and allow the pressure to release naturally, or manually release it once again. Garnish with fresh cilantro and serve over riced cauliflower, mashed potatoes, a bed of spinach or even plain ol' rice!


*The wonderful thing about the Instant Pot is the ability to cook foods that are still frozen! (This is especially wonderful for busy mama's who forget to thaw out the next day's meal!) If you are using frozen chicken thighs, set your cook time to 30 mins instead of 20.


#instantpot #glutenfree #dairyfree #easy #quick #chicken

MADE BY ANGIE

WITH LOVE

MADE BY ANGIE

WITH LOVE

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