Instant Pot chicken and mushroom coconut curry

An easy chicken and mushroom curry recipe, cooked in coconut milk.

5 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Courses

Cuisine Indian

Servings

Calories 778 kcal

Equipment

Ingredients

3 pounds of boneless chicken (approx. 5 pieces of chicken)
1 cup of chopped mushrooms eg. white or cremini
1 cup of coconut milk
1/2 cup of tomato coulis or 1/4 cup of tomato paste

Herbs and spices

1 cup chicken stock
2 tablespoons of olive oil
2 teaspoons of minced garlic
1/2 teaspoon of paprika
2-3 sprigs of parsley
pinch of salt and pepper to taste

Instructions

Add the olive oil, garlic and onion into the Instant pot and sauté for a couple of minutes until fragrant.
Add the rest of the ingredients (except the coconut milk), and set the Instant Pot to High Pressure for 14 minutes.
Once the countdown has finished, let the pressure release naturally for 10 minutes.
Open the Instant pot and stir in the coconut milk.
Press the Sauté button again for 5 minutes to let the sauce thicken.
Let the chicken and mushroom coconut curry rest for 10 minutes on the Keep Warm function.
Taste to add salt and pepper if necessary.
Serve while warm.

Nutrition

Serving: 1gCalories: 778kcalCarbohydrates: 9gProtein: 69gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 28gCholesterol: 257mgSodium: 293mgFiber: 2gSugar: 4g