Print Recipe

Pressure Cooker Coconut Chicken Curry

Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings: 4 servings

Ingredients

  • 16 ounces chicken breast
  • 2 cups broccoli chopped
  • 1 white onion diced
  • 3 carrots peeled and diced
  • 1 cup fresh asparagus cut into 1" pieces (about 8-10 stalks)
  • 2 tablespoons red Thai curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 16 ounce can coconut milk
  • 1/2 cup water
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch +1 tablespoon water
  • Rice for serving
  • Cilantro for topping

Instructions

  • Place chicken, broccoli, onion, carrots, and asparagus in pressure cooker.
  • In small bowl, whisk together curry paste, soy sauce, honey, coconut milk, water, ginger, and garlic.
  • In separate small bowl, whisk together cornstarch and water, and then add it to curry paste mixture, whisking to combine.
  • Pour over chicken and vegetables.
  • Seal top and cook on high for 12 minutes. Let steam slowly release.
  • Serve on top of rice, garnished with cilantro.
  • Enjoy!
  • **For Slow Cooker Version:
  • Place all ingredients in slow cooker and cook on high for 4 hours or low for 7-8 hours.