Keto Instant Pot Thai Coconut Chicken
This flavor-packed Keto Instant Pot Thai Coconut Chicken is a creamy, aromatic masterpiece perfect for your low-carb meal plan. Easy and delicious!
Equipment
- Instant Pot
- Cooking Spoon
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Main Ingredients
- 2 lbs chicken thighs boneless, skinless
- 1 tbsp coconut oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 cup coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 lime juiced
- 1 cup chicken broth
- salt and pepper to taste
- fresh cilantro for garnish
Instructions
- Start by setting your Instant Pot to the 'Sauté' function. Add coconut oil and let it melt, then toss in diced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion is translucent and the aromatics are fragrant. This step is essential for building the foundation of flavor in your dish.
- Add the chicken thighs to the pan, and season with salt and pepper. Sear each side for about 2-3 minutes until golden brown. The goal here is not to cook all the way through but to give the chicken a delicious crust and deeper flavor.
- After browning the chicken, add in the sliced red bell pepper. Stir in the red curry paste, fish sauce, and chicken broth. These components will infuse throughout, forming a rich, creamy sauce for the chicken. Make sure to coat everything well.
- Cancel the 'Sauté' mode and lock the lid of the Instant Pot. Set it to 'Pressure Cook' on high for 10 minutes. Make sure the steam valve is sealed. This step ensures the chicken becomes tender and the flavors meld beautifully.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick pressure release. Stir in coconut milk and lime juice to add a creamy, tangy finish, and season to taste. Let the mixture simmer a bit if it needs thickening.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dish also freezes well—simply portion it out and freeze for up to 3 months. Reheat in the microwave or on the stovetop, stirring occasionally to prevent sticking.