Instant Pot Curry Peanut Chicken
Serves: 6-8 servings
  • 4 split chicken breasts (with bones and skin) you can also use boneless skinless adjust timing
  • 3 carrots, cut into large slivers
  • 1 onion, cut into large chunks
  • 1 jalapeno, diced
  • 1 tablespoon curry powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 cups chicken stock (or 1 1/2 cups water and 1 tablespoon chicken flavor, you can add as much chicken flavor as you like if you are using chicken stock)
  • 1 can coconut milk
  • 1 tablespoon peanut butter
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 3 cups broccoli florets
  1. Place chicken, in instant pot, add chicken stock (or water and chicken bouillon)
  2. Add onion, carrot, jalapeno, along with curry, cumin, crushed red pepper and set the timer for cooking for 10 minutes on high pressure.
  3. Allow the pressure to come down by opening valve to release for a couple of minutes while you gather the other items needed.
  4. Release pressure.
  5. Remove chicken.
  6. Turn temperature to "saute" mode and once the liquid comes to a boil add coconut milk, peanut butter and mix the water and cornstarch creating a slurry and stir it and the sauce will start to thicken a bit.
  7. Add in broccoli and stir.
  8. Debone and shred the chicken with two forks (while the broccoli cooks)
  9. Then add the chicken back to the pot and stir, then serve.
  10. Serve over rice, or add diced cauliflower when you add the broccoli if you eat low carb, or eat on its own. It's delicious no matter how you serve it.
If you use boneless skinless chicken breasts (about 2lbs) set the time for 6 minutes, 3lbs of chicken 8 minutes. If you cut the chicken up smaller before cooking reduce the time by a minute or two so it's not tough. Test the temperature of the chicken with a thermometer, you can always put the lid back on the pot and allow it to cook another minute without setting more time and actually turning it on, the "warm" feature will keep the liquid that the chicken is in really hot. If your chicken is frozen add 2-5 minutes. If you have really thick chicken and can't cut it because it's frozen it may take a couple more minutes. Just wait 2-5 minutes to release pressure. You can always allow for a natural pressure release without pressing the steam release and letting out all the steam quickly. The time for the pot to release pressure naturally is about 10 minutes, which will ensure the chicken is cooked fully.
Recipe by Created by Diane at