Instant Pot Coconut Lime Chicken

I adore a good curry meal – and my family does too. But I worked this one up as sort of a “spice-less” option.

Curry powder or paste isn’t always that spicy – depending on the brand and the amount that you use. This one is similar in nature – without the curry. 

Perfect for anyone who just isn’t all that into curry. 

This meal has a delightful combination of flavors, and it cooks quickly for a busy weeknight meal.

NOTE: If you are making this as a freezer meal, DO NOT add the coconut milk to the freezer meal bag – instead add it at the time of cooking for a perfectly creamy sauce.

Enjoy!

Print Recipe

Instant Pot Coconut Lime Chicken

Prep Time10 mins

Cook Time25 mins

Servings: 4 persons

Ingredients

• 2 large boneless chicken breasts
• 1 Tbsp olive oil
• 1 red bell pepper
• 1/2 small red onion
• 1 cup chicken stock
• 2 Tbsp lime juice
• 1/2 tsp ground ginger
• 1 cup coconut milk
• Garnish: chopped cilantro
• Garnish: crushed red pepper
• Side: salad

Instructions

• Cut the chicken breasts into bite-size pieces.
• Seed and finely chop the red bell pepper. Chop the red onion.
• Place the chicken pieces into the electric pressure cooker insert with the chopped red bell peppers, chopped red onions, chicken stock, lime juice.
• Steam valve: Sealing.
• Cook on: Manual/High for 15 minutes.
• Release: Natural or Quick.
• Stir in the coconut milk, and let sit on warm mode for 5 to 10 minutes. Spoon the chicken and veggies with sauce into serving bowls.
• Prepare the salad.
• Serve Instant Pot Coconut Lime Chicken with garnishes and side salad.
• Freeze & Thaw Instructions can be found here.