- 4 whole chicken breast, skinless, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 tablespoon mild yellow curry powder
- 1 tablespoon red curry powder
- 1 tablespoon brown sugar
- 1 14 oz can light coconut milk
- ½ teaspoon ginger
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
Heat Instant Pot to saute and add oil. Add diced onion and cook, stirring until they start to soften about 3 minutes. Turn off saute function.
Add the diced chicken, all spices, and remaining ingredients and give it a good stir.
Set Instant Pot to manual High Pressure and close the steam vent. Set timer for 5 minutes. (If you want fall apart shreddable type chicken set the timer for 10 minutes.)
When the timer beeps, let the Instant Pot release naturally for 10 minutes then turn the valve to venting and carefully remove lid.
Give it a good stir, and serve with cauliflower rice. Garnish with herbs.
If you prefer a thicker sauce:
After the chicken is finished cooking remove it from the Instant Pot and turn on the saute function. In a small bowl mix 1 tablespoon cornstarch and 1-2 tablespoon water with a fork. Add to the sauce and cook for a few minutes until it thickens. Add chicken back in, turn off Instant Pot and serve.
Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Sodium: 587mg | Potassium: 113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 2.4mg | Calcium: 29mg | Iron: 1.5mg