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Instant Pot Coconut Chicken

A fresh and tasty weekday meal, only 5 ingredients and 20 minutes to cook!
Prep Time 5 mins
Cook Time 22 mins
Course Main Course, Soup
Servings 8 people


  • Instant Pot


  • 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


  • 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.


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