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One Pot Coconut Curry Chicken and Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Coconut Curry Chicken Pressure Cooker Recipe

A quick and flavorful one-pot pressure cooker meal featuring tender chicken simmered in a rich coconut curry sauce with vibrant spices and vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 464 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main Ingredients

  • 3 tablespoons coconut oil divided in two parts
  • 0.5 medium yellow onion diced fine
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste adjust to taste
  • 2 teaspoons ground coriander
  • 1 red bell pepper sliced
  • 1 pound boneless skinless chicken cut into 1-inch pieces
  • 1 can coconut milk full-fat, 13.5 oz
  • 1 lime
  • 1-2 tablespoons brown sugar to taste
  • 2 teaspoons fish sauce optional
  • 0.25 cup cilantro and/or basil diced
  • salt and pepper to taste
  • chopped peanuts or cashews optional for garnish
  • cooked rice or naan for serving

Instructions
 

Instructions

  • Heat 1 tablespoon of coconut oil in the pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
  • Stir in the minced garlic and fresh ginger. Cook for about 1 minute until fragrant.
  • Add the yellow curry powder, red curry paste, and ground coriander. Cook for 1 minute while stirring to blend flavors.
  • Push aromatics to the side, add remaining coconut oil, then add chicken pieces. Season with salt and pepper and sauté for 5–7 minutes until no longer pink.
  • Add red bell pepper slices to the pot and stir to combine.
  • Pour in the coconut milk and stir together with the contents of the pot.
  • Optionally, add lime juice, brown sugar, and fish sauce. Adjust to taste.
  • Seal the lid, bring to pressure and cook for 18 minutes.
  • Use quick release and open lid carefully.
  • Fluff and garnish with chopped cilantro or basil and a squeeze of lime juice.
  • Serve hot over rice or with naan bread. Optional garnish with nuts if desired.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge. For freezing, use portioned freezer-safe containers and reheat gently with a splash of coconut milk or broth.