Instant Pot Chicken Curry with Coconut Rice is a delicious pressure cooker curry recipe. Made with chicken breast and wonderful warm spices.
Bring the mixture to a boil over high heat, then reduce the heat to low.
Cover and cook for 20 minutes while you prepare the chicken curry.
Turn the instant pot to the sauté function and when hot, add the olive oil, onion, and garlic, and sauté until fragrant (about 3-5 minutes).
Scrape the bottom of the pot to get up the browned bits, then add the remaining ingredients for the chicken curry.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
Uncover the coconut rice and cook for an additional 5 minutes before fluffing with a fork.