Instant Pot Basil Chicken Coconut Curry

Making your own curry is super easy in the Instant Pot – in fact, one of the BEST reasons to have an Instant Pot is to make all these fun recipes – like tamales, chicken paprikash, hard and soft boiled eggs, and more. It’s truly LIFE changing. 

This curry is incredibly easy to make in the Instant Pot -it takes simple ingredients and transforms them into something that’s super yummy and even better the next day as leftovers.  

Go a step further and cook the rice just minutes before making the curry, and have it ready to pair once the curry is finished.

INGREDIENTS

Curry

• 2 boneless skinless chicken breast, cut into 1" cubes
• 4 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 Tbsp curry powder
• 1/4 tsp black pepper
• 1/2 tsp chili powder
• 1/2 red onion, chopped
• 1 Tbsp dry basil
• 1/2 tsp cardamom
• 1 tsp grated ginger
• 1 can full fat coconut milk (we use this variety
• 1 Tbsp tapioca flour/starch
• 1 Tbsp chopped cilantro

Rice 

• 1 C. white rice
• 1 1/2 C. water
• 1 Tbsp butter

INSTRUCTIONS

To cook the rice:

1. Place the water, rice and butter in the Instant Pot.
2. Put the lid on the pot, seal the valve, and set the timer for manual (high) for 7 minutes.
3. Once done, release the pressure through a quick release and serve.

For the curry:

1. In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.
2. Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.
3. Stir the chicken to distribute the spices evenly, then turn OFF the saute function.
4. Pour in the coconut milk, and add the top to the Instant Pot.
5. Close the lid, seal the valve and set the timer for manual (high) and 5 minutes
6. Please Visit Instant Pot Basil Chicken Coconut Curry for full instructions.