Categories: Instant Pot

Ingredients

• 1 tbsp. coconut oil
• 1 cup chopped onion
• 2 garlic cloves, chopped
• 3 tbsp. curry powder
• 1/8 tsp cayenne pepper
• 14.5 oz. can diced tomatoes, with juices
• 8 oz. can tomato sauce
• 1 tbsp. sugar
• 2 lb. chicken breasts
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 14 oz. can coconut milk
• 2 (8.5 oz.) pouches microwavable basmati rice
• Chopped cilantro and lime wedges, for garnish

Directions

1. Heat coconut oil in Instant Pot set on Saute. Stir in onion; cook 1 minute. Stir in garlic, 2 tbsp. curry powder, and the cayenne; cook 2 minutes. Turn off cooker and stir in diced tomatoes, tomato sauce and sugar.

2. Prick holes in chicken using 1 fork; sprinkle with salt, black pepper and remaining 1 tbsp. curry powder. Transfer chicken to Instant Pot.

3. Close and lock lid; turning venting knob to seal. Select HIGH Pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

4. Let pressure release naturally, 5-10 minutes. Carefully remove lid. Transfer chicken to a plate, shred with 2 forks, then return to cooker. Select Saute; cook ,stirring, until liquid is lightly boiling, 2-3 minutes. Select Keep Warm. Stir in coconut milk; cook 10 minutes more to allow flavors to blend.

5. Meanwhile, cook rice as directed. Fluff with a fork. Serve chicken mixture over rice and garnish with cilantro and lime wedges.

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