Instant Pot Coconut Chicken
A fresh and tasty weekday meal, only 5 ingredients and 20 minutes to cook!
Main Course, Soup
Filleted Chicken Breasts
or teaspoons of dried Lemongrass
Full Fat Coconut Milk
Zest and Juic
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.