Instant Pot Coconut Curry Chicken Breast

Begin by activating your pressure cooker and selecting the Sauté mode. Next, pour in some coconut oil and wait for it to heat up before adding an onion and cooking it for 1 minute. Add 2 tablespoons of curry powder and minced garlic, stirring everything together before continuing to cook for another 2 minutes. Once the Sauté function is turned off, combine diced tomatoes, tomato sauce, chicken broth, and sugar in the pot.

Now, take a fork and create small holes in each of your chicken breasts. Sprinkle them with salt, pepper, and the remaining curry powder before adding the seasoned chicken to the pot. Close the lid securely and follow your pressure cooker's instructions for setting high pressure, with a recommended 10-minute timer. Allow about 10-15 minutes for the pressure to build up.

Release the built-up pressure using the natural-release method, as instructed by your pressure cooker's manufacturer, for 10 minutes. After that, carefully release the remaining pressure using the quick-release method, as per your manufacturer's instructions, which should take around 5 minutes. Remove the lid and carefully unlock it.

Next, pull out your cooked chicken breasts using two forks to shred the meat. Then, return it all back into the pot and turn on the Sauté function once more. Continue cooking and stirring until the liquid is lightly boiling, taking about 2-3 minutes to achieve this.

Finally, switch your pressure cooker to its Keep Warm setting and add some coconut milk. Stir everything together well before letting it cook for an additional 10 minutes, allowing all the flavors to meld together.