Instant Pot Curried Lemon Coconut Chicken

• Gluten free
• Paleo

• Meat

  • 4 lb Chicken breasts

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 tbsp Curry powder
  • 1/2 tsp Salt
  • 1 tsp Turmeric

Found on kitchenstewardship.com

Description

Ingredients

• 1 can full fat coconut milk
• ¼ c. lemon juice
• 1 Tbs. curry powder
• 1 tsp. turmeric
• ½ tsp. salt
• about 4 lbs. chicken - breasts, thighs, or a combo (whatever you have)
• optional: ½-1 tsp. lemon zest

Directions

• Mix the coconut milk, lemon juice and spices together in a bowl or glass measuring cup. (Dont worry about incorporating that large chunk of coconut cream from the top of the can of coconut milk; just mix the liquidy part together.)
• Pour a little bit on the bottom of the Instant Pot.
• Add the chicken.
• Pour in the rest, including the coconut cream chunk if youve got one, on top of the chicken.
• Lock in the lid and close the valve.
• Turn the IP to poultry which should be 15 minutes at high pressure.
• If working with frozen chicken breasts, add 10 minutes to the cook time and you should be fine (although I havent tested this yet).
• It will take about 20 minutes to get to pressure.
• After the 15 minute cook time, use the quick release by opening the valve.
• Test chicken for doneness by cutting open and observing the center (if you see any pink, turn the IP back on for another 5-10 minutes on manual high pressure - it will heat up much quicker because everything is already so hot).
• Use 2 forks to shred the chicken up in the pot (or remove to a plate if youre having trouble getting it all in the pot).
• Optional: Add ½-1 tsp. lemon zest after cooking.
• Serve with steamed or roasted veggies or over rice.