Coconut Curry Chicken in the Pressure Cooker
This creamy, cozy Coconut Curry Chicken is made in the pressure cooker for a quick and flavorful meal packed with tender chicken, silky coconut milk, and bold spices.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger finely grated, or 1 teaspoon ground ginger
- 3 boneless skinless chicken breasts cut into 1-inch cubes (about 1 ½ pounds)
- 2 tablespoons curry powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- kosher salt and black pepper to taste
- 1 can full-fat coconut milk 13.5 ounces
- 1 lime juiced (about 2 tablespoons juice)
- 4 cups cooked rice for serving
- ¼ cup fresh cilantro roughly chopped
Instructions
Instructions
- First, heat your olive oil right in the pressure cooker pot on the sauté function. Let it get nice and warm.
- Toss in the diced onion and bell pepper. Cook them till the onion turns translucent, about 5 minutes.
- Add the minced garlic and grated ginger. Stir it around until fragrant, about 1 minute.
- Add chicken pieces. Season with salt and pepper. Brown for 5 to 7 minutes, turning to color all sides.
- Sprinkle curry powder, garam masala, and coriander. Stir well to coat everything with spices.
- Pour in the coconut milk slowly while stirring. Ensure the broth covers the mix nicely.
- Lock the lid, seal the valve. Set to pressure cook for 8 minutes.
- Let pressure naturally release for 5 minutes, then quick release the remaining pressure.
- Open lid, stir in lime juice. Adjust salt and pepper to taste. Serve over rice and garnish with cilantro.
Notes
Use pre-minced garlic/ginger to save time. Dice veggies a day ahead. Store leftovers refrigerated up to 4 days or frozen up to 2 months. Reheat gently and garnish fresh.