Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4



1 tablespoon coconut oil

1 onion, sliced

2 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons red curry paste

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 can (14 ounces) coconut milk

1 cup low-sodium chicken broth

2 tablespoons fish sauce (optional)

1 tablespoon maple syrup or honey

Juice of 1 lime

Fresh cilantro, for garnish

Cooked jasmine rice or cauliflower rice, for serving



Set the Instant Pot to “Saute” mode and heat the coconut oil. Add the sliced onion, minced garlic, and grated ginger, and sauté until fragrant and slightly softened. Add the red curry paste and stir to coat the onions, garlic, and ginger.

Add the chicken pieces to the pot and cook until lightly browned on all sides. Pour in the coconut milk, chicken broth, fish sauce (if using), maple syrup or honey, and lime juice.

Stir well to combine. Secure the lid, select the “Poultry” function, and set the timer for 10 minutes. After cooking, allow the pressure to release naturally for 10 minutes before manually releasing the remaining pressure. Carefully remove the lid and give the curry a good stir.

Taste and adjust seasonings if desired. Serve the creamy coconut curry chicken over cooked jasmine rice or cauliflower rice, garnished with fresh cilantro.


Nutritional Stats:

9g carbs

24g fat

27g protein

1g fiber