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Instant Pot Coconut Chicken Curry - Dump and Go Dinner

<p>In this recipe, chicken takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in.</p>
4 Servings Recipe By

Ingredients

  • 2 individual halve Onion
  • 3 cups chunk Bell Pepper, Green
  • 3 3/4 cups dice Chicken, Boneless Breasts
  • 2 tablespoons Almond Butter
  • 8 ounces Tomato Paste
  • 1 tablespoon Curry Powder
  • 1 tablespoon Garam Masala
  • 1 1/2 teaspoons Salt
  • 2 teaspoons mince Garlic, Cloves
  • 10 fluid ounces Coconut Milk, Canned

Serving Day Ingredients

  • 1/2 cups Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 471 Calories
  • 25g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 124mg Cholesterol
  • 829mg Sodium
  • 21g Total Carb
  • 6g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients in Instant Pot, layering in order listed, beginning with water.
  3. Lock the lid in place and seal steam nozzle.
  4. Cook on high pressure for 9 minutes.
  5. Naturally release the pressure for 5 minutes, then quick release any remaining pressure.
  6. Remove chicken to a plate and then blend the sauce using an immersion blender.
  7. Change setting to saute if needed, to thicken sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide ingredients among indicated number of round containers, layering in order listed. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Place water, then frozen contents in inner pot.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 9 minutes.
  6. Naturally release pressure for 5 minutes then quick release any remaining pressure.
  7. Remove chicken to a plate and then blend the sauce using an immersion blender.
  8. Change setting to saute if needed, to thicken sauce.

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