Coconut Chicken Curry Instant Pot. Add 2 tbsp (30g) ghee or unsalted butter in instant pot. Switch off the saute setting.
Add garlic and ginger and saute, stirring, for 30 seconds. Carefully remove 1/4 cup of the liquid from the pot and into a small bowl; Add onion and saute until softened, about 5 minutes.
Heat The Coconut Oil In An Electric Instant Pot Turned To Saute Mode.
Whisk the cornstarch mixture (slurry) back into the instant pot; Add onion and saute until softened, about 5 minutes. Add the water and coconut milk, stir well and add the chicken.
It’s Packed With Delicious Flavors And Is The Perfect Weeknight Dinner.
Heat olive oil in instant pot on saute mode. In a bowl, add ingredients for brown rice and place it on top of the trivet. Pour coconut milk and stir well.
Instant Pot, Crockpot, Or Stovetop
Lock the lid and seal the valve. Add the curry powder, paprika, cinnamon, salt, pepper, and tomato paste. Whisk the cornstarch into the liquid until thoroughly combined.
Add All The Ingredients And Spices In The Order Listed In The Instant Pot Steel Insert (Exept From The To Finish And Rice Group).
Place the chicken in instant pot (seasoned side face down), then brown for 4 minutes. Lock the lid in place and seal steam nozzle. Add the seasonings and seal the bag.
Then Add The Chicken To The Pot.
Switch off the saute setting. Add 1 teaspoon coconut sugar to balance the heat and add a sweetish touch to the curry. Cook for an additional 2 minutes.