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Instant Pot Peanut Coconut Chicken Curry
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4.72 from 7 votes

Instant Pot Peanut Chicken Curry

This Instant Pot Peanut Coconut Chicken Curry is a healthy, easy one pot dinner idea that's hearty, wholesome and perfect for chilly nights!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 493kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp coconut oil
  • 1 lb medium-sized chicken breasts, diced
  • 2 carrots, chopped
  • 1/4 cup peanut butter
  • 4 cloves garlic minced
  • 1 tbsp curry powder
  • 2 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 (8 oz) can full fat coconut milk
  • 1 head cauliflower, chopped into florets
  • 1 red pepper, chopped
  • 1/4 cup peanuts, chopped
  • 1/4 cup cilantro, chopped
  • 3 cups cooked basmati or jasmine rice

Instructions

  • Add coconut oil, chicken, carrots, peanut butter, garlic, curry, turmeric, salt, cumin and coconut milk to Instant Pot in that order. Cook on high pressure 3 minutes and do a quick release of the pressure. Instant Pot will take about 15 min to preheat and the 3 min to pressure cook.
  • Add cauliflower, then cook on high pressure 0 min (yes, zero minutes! It basically just steams the cauliflower without overcooking it). Do a quick release of pressure (there shouldn't be much), then open lid when safe and stir in red pepper.
  • Top with peanuts and cilantro and serve alongside a bed of basmati or jasmine rice. Enjoy!

Video

Nutrition

Calories: 493kcal | Carbohydrates: 34g | Protein: 23g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 377mg | Potassium: 507mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4250IU | Vitamin C: 24.8mg | Calcium: 30mg | Iron: 2.3mg