Monday, February 20, 2017

{Instant Pot} Coconut Curry Chicken and Rice


Jana here with a new Instant Pot recipe that will definitely be on repeat at our house!  I got the inspiration from this Instant Pot cookbook that I own, and enjoy! The flavors are mild (not spicy), and the end result is a creamy, delicious meal that my whole family really liked.

{Instant Pot} Coconut Curry Chicken and Rice

1 tablespoon olive oil or grapeseed oil
1/2 medium onion, diced
2 teaspoons minced garlic
1 1/2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
2 pounds bone-in chicken (thighs or drumsticks - skin on is fine)
1 can coconut milk (14 ounce)
1/2 cup water
1 1/3 cups rice (basmati, jasmine, or whatever you have on hand)
2 teaspoons sugar
2 teaspoons cilantro
salt and pepper to season

1. Add the oil to the Instant Pot (IP) , and select Saute on the Instant Pot. Add the onion, and let it saute for 2-4 minutes, stirring constantly. Continuing to stir, add the garlic, curry powder, turmeric, and ginger. Cook for 1 minute.

2. Add the chicken, and season with salt and pepper. Add the coconut milk and water. Close and lock the lid. Select Manual, and cook for 13 minutes. (high pressure)

3. When cooking is done, use a quick release and open the IP. Transfer the chicken to a cutting board, and allow to cool slightly.

4. Add the rice, cilantro, and sugar to the IP, and close the lid again. Choose Manual, and cook for 4 minutes.

5. Meanwhile, remove the skin from the chicken, and take the chicken off of the bone.

6. When the rice is finished cooking, select Cancel and let it NR (naturally release) for 10 minutes. Release any remaining steam, and open the lid.

7. Add the chicken back to the pot, and stir to combine. Season with salt and pepper to your preference.

Enjoy!

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