Add chicken, then coconut milk and stir to combine. Select ‘manual’ and set time to 7 minutes. When finished cooking, let it release naturally for 10 minutes, then remove the lid.

The next time you're craving coconut curry chicken, step away from the takeout menu and make it in your own kitchen.

This instant pot chicken curry is made with coconut milk, peas, spinach, beans, and rice for a delicious dinner that only takes 30 minutes to make!

Lock the Instant Pot lid in place and set it to High Pressure for 5 minutes.The magic happens now. Let the pressure release naturally for 7 minutes once cooking is complete.

Ingredients2 tsp olive oil, avocado oil, or ghee1/2 medium yellow onion, diced3 garlic cloves, minced1 1/2 lbs chicken breast, cubed1 medium-large sweet potato, cubed (roughly 2 cups)1 red bell ...

Directions. At least 1 hour and up to 24 hours ahead, sprinkle each chicken breast with ¾ teaspoon salt. Chill, uncovered, until ready to cook.

1. Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper. 2. Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if ...

It's an ideal and comforting meal for winter.