I just know busy folk everywhere will LOVE this Instant Pot Coconut Chicken as much as I do! Five ingredients and 22 minutes and dinner is served. This recipe is so versatile, you can serve it as a soup or with cauli rice. If low carb isn’t your thing, then serve it with some jasmine rice for an Asian inspired meal!

Quick & Versatile

This recipe is so versatile, my husband and I have enjoyed it as a soup or as a more substantial meal with cauli rice while my kids LOVE it with regular rice. The lemongrass and lime give it a fresh and light flavour and the fact that it cooks in just 20 minutes makes it the perfect weekday meal.

Instant Pot Coconut Chicken

A fresh and tasty weekday meal, only 5 ingredients and 20 minutes to cook!
Prep Time5 mins
Cook Time22 mins
Course: Main Course, Soup
Keyword: Instant Pot
Servings: 8 people

Equipment

  • Instant Pot

Ingredients

  • 1 kg Filleted Chicken Breasts cubed
  • 2 Cups Chicken Stock
  • 5 Stalks Fresh Lemongrass or teaspoons of dried Lemongrass
  • 2 Cups Full Fat Coconut Milk
  • 1 Lime Zest and Juic
  • 2 bunches celery
  • Salt & Pepper to taste

Instructions

  • Layer the base of your Instant Pot with celery & top with the cubed chicken breasts.
  • Add the lemongrass, lime zest and lime juice and broth and salt and pepper to taste.
  • Put the lid on the Instant Pot and set to seal.
  • Cook on high pressure for 22 minutes and then quick release the pressure.
  • If you used fresh lemongrass then remove from the pot.
  • Add the coconut milk and simmer for two minutes.
  • Thicken if necessary.

Notes

Serve with fresh lime wedges on a bed or rice or cauli rice or simply as a soup. 

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