Instant Pot Curry Chicken and Broccoli
Instant Pot Curry Chicken and Broccoli is a healthy easy dinner made with spicy curry and creamy coconut milk sauce. A nutritious chicken and broccoli dinner that’s Whole30, Paleo, and gluten-free.
Instant Pot Curry Chicken and Broccoli is a brand new favorite dinner recipe. It’s a quick and easy dinner to make that’s full of spicy curry, creamy coconut milk sauce, lean protein, and veggies. Ready to make it?
MAKING THIS DISH:
On the Instant Pot press ‘Saute’ and manually adjust the time to 12 minutes. Add the coconut oil and let melt. Add the bite-size pieces of chicken breasts and stir to evenly coat with oil. Let cook; stirring every 4 minutes. Once the chicken is cooked all the way through, press ‘Cancel’ on the Instant Pot.
Add the curry powder, ginger, garlic powder, ground cinnamon, sea salt, and cayenne powder. Add ½ a cup of canned coconut milk. Stir together. Add the chopped broccoli and stir again.
Place the lid on the Instant Pot and turn the valve to the sealing position. Press ‘Pressure Cook’ and manually adjust the time to 4 minutes. Let cook. Once it’s done cooking, turn the pressure valve to release (caution, the steam will be very hot!!). Once the pressure pin drops, remove the lid.
Press ‘Saute’ and manually adjust the time to 4 minutes. Add the remaining 1 cup of canned coconut milk and stir into the chicken and broccoli. As it cooks, the sauce will thicken.
Once it’s done cooking, stir the Curry Chicken and Broccoli one last time, then serve.
WHOLE30 & PALEO:
This recipe is Whole30 and Paleo-friendly! The photos show this chicken curry served with rice, because my family loves rice and we have it in our diet.
To keep this curry chicken and broccoli Whole30 or Paleo, serve it with a side of cauliflower rice or a baked sweet potato.
EASY DINNER:
One of my goals is to share simple, easy dinner recipes. Instant Pot Curry Chicken and Broccoli is a very simple and easy to make recipe. A fail-proof recipe as long as you follow the directions!
- 2 chicken breasts, cut to bite-size pieces
- 2 Tbsp coconut oil
- 2 tsp curry powder
- 1 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne powder
- 1 1/2 cups canned coconut milk
- 3 cups broccoli, cut to small pieces
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On the Instant Pot press 'Saute' and manually adjust the time to 12 minutes. Add the coconut oil and let melt. Add the bite-size pieces of chicken breasts and stir to evenly coat with oil. let cook; stirring every 4 minutes. Once the chicken is cooked all the way through, press 'Cancel' on the Instant Pot.
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Add the curry powder, ginger, garlic powder, ground cinnamon, sea salt, and cayenne powder. Add 1/2 cup of canned coconut milk. Stir together. Add the chopped broccoli and stir again.
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Place the lid on the Instant Pot and turn the valve to the sealing position. Press 'Pressure Cook' and manually adjust the time to 4 minutes. Let cook. Once it's done cooking, turn the pressure valve to release (caution, the steam will be very hot!). Once the pressure pin drops, remove the lid.
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Press 'Saute' and manually adjust the time to 4 minutes. Add the remaining 1 cup of canned coconut milk and stir into the chicken and broccoli. As it cooks, the sauce will thicken.
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Serve over jasmine rice or cauliflower rice.
Store leftovers in a covered container in the fridge for up to 5 days.
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