Coconut Curry Chicken Instant Pot. Add the chickpeas and allow to warm in the sauce for a few minutes. Add salt, sugar and curry powder and stir.
Instant pot, crockpot, or stovetop Carefully remove 1/4 cup of the liquid from the pot and into a small bowl; Turn off the ip, stir in the red curry paste to mix well into the onions.
Stir In The Onions And Cook, Stirring Often To Encourage Even Browning, Until They Are Caramelized, 12 To 18 Minutes.
Turn off the ip, stir in the red curry paste to mix well into the onions. Pour coconut milk and stir well. Add the seasonings and seal the bag.
Add The Coconut Milk, Peanut Butter, Red Curry Paste, Chili Sauce (If Using) And Spices To A 6 Quart Instant Pot And Mix Well.
In your instant pot, melt ghee (or fat) using the sauté function. Add onion and saute until softened, about 5 minutes. Add the water and coconut milk, stir well and add the chicken.
Add Garlic, Ginger, Cumin, Coriander, Curry Powder And Curry Paste To Pot.
Then add the chicken to the pot. Lock the lid and seal the valve. Place the lid on the pressure cooker.
Add Garlic And Ginger And Saute, Stirring, For 30 Seconds.
When done, carefully release pressure and give a quick stir. Add 2 tbsp (30g) ghee or unsalted butter in instant pot. Add the onions and cook until caramelized.
Toss Well And Cook For About A Minute Or Two.
Heat the coconut oil in an electric instant pot turned to saute mode. Heat the electric pressure cooker using the “saute” function until “hot.”. It’s packed with delicious flavors and is the perfect weeknight dinner.