Instant Pot Chicken Coconut Basil Curry

Instant Pot, Recipe, Healthy, Curry, Paleo

Instant Pot Chicken Coconut Basil Curry

My husband actually complimented me on this meal! He likes everything I make, but for him to compliment me on a dish is a big deal! Not only was getting a compliment super exciting, BUT he doesn’t like curry. He always groans when I occasionally make curry, but not this time! This Instant Pot Chicken Coconut Basil Curry was super delightful!

I tried to keep this a pretty mild and not too spicy, which curry can be if you over do it.

I served this over rice + sauteed bok choy. If you follow me via IG stories, I showed you a little bit about how I made the bok choy and it’s super simple! My FAVORITE finishing oil that adds so much flavor is the Chosen Foods Toasted Sesame Oil – it gives so much flare to average vegetables.

And if you haven’t jumped on the Instant Pot train – where are you at?!

Try our Instant Pot Chicken Coconut Basil Curry NOW! 🙂

Healthy, Instant Pot, Dinner, Chicken, Curry, Indian

 

 

Print Recipe
Instant Pot Chicken Coconut Basil Curry
Instant Pot, Recipe, Healthy, Curry, Paleo
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
5 Plates
Ingredients
  • 1 Tbsp Butter
  • 1 Small Onion Chopped
  • 3 Cloves Garlic Chopped
  • 3 Chicken Breasts
  • 2 Tsp Curry Powder
  • 1 Cup Bone Broth
  • 1 Cup Coconut Milk
  • 4 Basil Leaves Chopped
  • Salt + Pepper
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
5 Plates
Ingredients
  • 1 Tbsp Butter
  • 1 Small Onion Chopped
  • 3 Cloves Garlic Chopped
  • 3 Chicken Breasts
  • 2 Tsp Curry Powder
  • 1 Cup Bone Broth
  • 1 Cup Coconut Milk
  • 4 Basil Leaves Chopped
  • Salt + Pepper
Instant Pot, Recipe, Healthy, Curry, Paleo
Instructions
  1. In the Instant Pot, put on sauteé mode and add the butter, onions, and garlic. Sauteé it for a couple of minutes to strengthen the flavor.
  2. After a couple of minutes, add the rest of the ingredients into the Instant Pot. Mix well.
  3. Turn on Instant Pot and and manual high pressure for 20 minutes.
  4. When it's finished, vent the IP and take the chicken out.
  5. Turn the Instant Pot back on sauteé mode and reduce the broth/milk down until it's thick. To help this process, you can add a tapioca flour slurry a couple of times until it's thick to your preference. (To make a slurry, add 1 tbsp tapioca flour with a small amount of water and mix into the liquid you are trying to thicken.)
  6. After the sauce has thickened, add the chicken back in. Serve over rice and veggies!
Lahana Vigliano
lahana@thrivalnutrition.com

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Thrival Nutrition. She has her Bachelor's Degree in Nutrition Science and currently pursing her Masters Degree in Nutrition Science and Functional Medicine. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@thrivalnutrition).