"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Instant Pot Chicken Curry Recipe

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This recipe for Instant Pot Chicken Curry, by , is from The Yeaney/Prince Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Yeaney


1 tablespoon coconut oil

1 medium onion, chopped but in big pieces

1 green pepper, sliced

4 tablespoons curry powder

3 cloves garlic, chopped

1 can diced tomatoes

1 (6 ounce) can tomato paste

1/2 cup chicken broth

1 tablespoon sugar

4 chicken breasts

salt and pepper

1 (14 ounce) can coconut milk

Turn on Instant Pot and select Saute function.

Add coconut oil; when hot, add garlic and cook 30 seconds

Add onion and green pepper cook for 1 minute.

Add 3 tablespoons curry powder. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato paste, chicken broth, and sugar.

Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure poultry; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure. Unlock and remove the lid.

Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Serve on rice and with broccoli

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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