Instant Pot Chicken Curry

My last name is Kerr and I love making puns, so I of course had to do a chicken “Kerr-y” recipe! Hahaha. Bad pun, I know. This recipe is based on a shrimp curry recipe I found this past summer and loved. We’ve been having really busy weeks lately getting ready for the school musical (I am the director and my husband Sawyer is the set designer), so I’ve been meal prepping lunches AND dinners. I’m trying to keep these make-ahead meals interesting, so I pulled out that old shrimp curry recipe and modified it to be made with chicken, so it’ll keep & reheat better, and using my Instant Pot, to save on meal prep time. I love the turmeric in this dish, not only for the color, but for the many health benefits, such as anti-inflammatory properties, pain relief, improved digestion, and improved liver function! I recently listened to a podcast on The Model Health Show all about how important the liver is to your body’s functionality. It was a really fascinating episode - listen to it while you make this meal!

 
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Prep Time: 10 minutes
Cook Time: 30 minutes
 Total Time: 40 minutes

Ingredients

For the chicken:
2 large boneless, skinless chicken breasts
1/4 tsp sea salt
1/4 tsp black pepper, freshly ground
1/4 tsp cayenne pepper
2 tbsp lemon juice

For the sauce:
1 tbsp coconut oil
1 medium onion, chopped
3 tbsp curry powder
1 tbsp fresh ginger, minced
1/2 tsp black pepper, freshly ground
1 tsp sea salt or to taste
1/2 tsp turmeric
2 tsp ground coriander
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (13.5 oz) full fat coconut milk

Optional:
2 tbsp cilantro for garnish
Cooked brown, wild, or cauliflower rice for serving

Instructions

  1. Place your chicken in a medium mixing bowl and coat with sea salt, black pepper, cayenne pepper, and lemon juice. Place in the fridge to marinate while you complete the next step.

  2. Turn on your Instant Pot and select the Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder, fresh ginger, black pepper, sea salt, turmeric, coriander, and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, INCLUDING the juice.

  3. Add chicken to the pot, cover with the tomato/onion/spice mixed. Close and lock the lid. Select high pressure and set timer for 20 minutes. (Don’t forget to allow for 10 to 15 minutes for pressure to build before your timer begins. I always forget about this and think it’s not working!)

  4. When you timer beeps, turn the knob atop the Instant Pot and release pressure for 10 minutes, or until the sound and sight of steam stops.. Unlock and remove the lid.

  5. Remove chicken; use a Pampered Chef Mix N Chop (seriously my favorite kitchen tool!) to shred the meat right in the pot.

  6. Add coconut milk and stir well.

  7. Serve or meal prep your chicken curry. I recommend it over cauliflower rice with the cilantro garnish!

Makes approx. 5 servings (3/4 cup of shredded chicken per serving)

Portion Fix Containers: 1 red, 1 green, 1 blue, 1 tsp. Don’t forget to count a yellow or green container if you are using brown/wild or cauliflower rice!