Instant Pot Coconut Curry Chicken

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion , chopped
• 3 tablespoons curry powder , or to taste, divided
• 2 cloves garlic , chopped
• 1 can diced tomatoes , 14.5 ounce
• 1 can tomato sauce , 8 ounce
• 0.5 cups chicken broth
• 2 tablespoons white sugar
• 2 pounds chicken breasts
• salt to taste
• ground black pepper to taste
• 1 can coconut milk , 14 ounce

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.

2. 2

   Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

3. 3

   Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

4. 4

   Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

5. 5

   Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.