Asian

Instapot Coconut Chicken is for Dinner.

Instapot Coconut Chicken takes 5 minutes to prepare.

Instapot Coconut Chicken takes 30 minutes to cook.

Instapot Coconut Chicken makes 3 servings.

The ingredients for Instapot Coconut Chicken are:

9 oz Tyson boneless, skinless chicken breast
2 medium (2-1/2" dia) Onions, raw
8 slices (1" dia) Ginger Root
1 tbsp Coconut Oil
1 cup Rooster Brand Coconut Milk
.5 tbsp Curry powder
1 tsp Tumeric (by CINDERRELIC)
1 cup (8 fl oz) Water, tap
30 grams Cilantro, raw
3 clove Garlic
1 cup White Rice, medium grain

Here is how you make Instapot Coconut Chicken:

Set pot on saute. Add coconut oil.Thinly slice onion and 1" of ginger.Finely mince garlic.Add all to the pot. Cook until onion softens.Add spices, coconut milk, water and chicken. Cook on high for 13 min.Quick release and stir in rice and parsley.Cook on high for 4 minutes. Allow to slow release. Serve in shallow bowls.Serving Size: 3 bowlsNumber of Servings: 3Recipe submitted by SparkPeople user AURORADAWN5.

The nutritional information for Instapot Coconut Chicken is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 347.4

• Total Fat: 16.0 g
• Cholesterol: 48.8 mg
• Sodium: 55.6 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 2.3 g
• Protein: 23.1 g

Instapot Coconut Chicken is Asian cuisine.