Instant Pot Coconut Curry Chicken – Whole30
Ingredients
Scale
- 2 boneless skinless chicken breast, cubed
- 4 cloves of minced garlic
- 1 tbsp olive oil
- 1 tbsp curry powder
- ¼ tsp black pepper
- ½ tsp chili powder
- ½ red onion, diced
- 1 tbsp dry basil
- ½ tsp cardamom
- 1 tsp ginger paste
- 1 can coconut milk
- 1 tbsp tapioca starch
- 1 tbsp chopped cilantro
Instructions
- Set Instant Pot to Saute and when it says HOT add oil, chicken, and garlic; stir until chicken is browning.
- Add curry, chili powder, onion, basil, cardamom, and ginger paste and stir until well coated.
- Hit cancel and stir in coconut milk.
- Lock lid and set vent to sealing.
- Set Instant Pot to manual high pressure for 5 minutes.
- When Instant Pot beeps, release pressure and remove lid.
- Remove ¼ cup liquid and mix in tapioca starch.
- Set Instant Pot back to Saute and when it comes to a boil, pour in starch mixture.
- Stir and let simmer for 5 minutes until thickened.
- Serve over cauliflower rice and top with cilantro.
