Go Back

Instant Pot Chicken

A flavorful and easy Instant Pot chicken recipe with aromatic spices and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons honey
  • 2 tablespoons garam masala
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 2 teaspoons salt
  • 2 teaspoons turmeric
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon cayenne pepper
  • 14 oz coconut milk
  • 2 cups rice

Method
 

Preparation Steps
  1. Cook rice according to package instructions.
  2. Mix all spices, honey, and coconut milk in a freezer-safe bag or container. Marinate the chicken for at least 30 minutes.
  3. Add marinated chicken to the Instant Pot. Seal the lid and cook on high pressure for 12 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
  4. Shred the chicken with two forks and serve over cooked rice.

Notes

Serve hot with a side of vegetables or naan bread for a complete meal.