Recipes/Basil Chicken

Modified from: http://www.kitchenstewardship.com/2016/03/19/instant-pot-curried-lemon-coconut-chicken/

Ingredients

  • 1 can full fat coconut milk
  • at least ¼ c. Pesto (I usually use the entire bag of pesto)
  • 1 Tbs. curry powder
  • 1 tsp. turmeric
  • ½ tsp. salt
  • Approx 800-900 g chicken (breasts or thighs )
  • 1-2 cups frozen peas

Instructions

  1. Mix the coconut milk, pesto and spices together in a bowl or glass measuring cup. (Don’t worry about incorporating that large chunk of coconut cream from the top of the can of coconut milk; just mix the liquidy part together.)
  2. Pour a little bit on the bottom of the Instant Pot.
  3. Add the chicken.
  4. Pour in the rest, including the coconut cream chunk if you’ve got one, on top of the chicken.
  5. Lock in the lid and close the valve.
  6. Turn the IP to high pressure for 10 minutes for thighs or 15 for breasts (press poultry, and adjust the time to 10 if needed)
  7. If working with frozen chicken, add 10 minutes to the cook time and you should be fine (although I haven’t tested this yet).
  8. It will take about 10 minutes to get to pressure.
  9. After the cook time is done, use the quick release by opening the valve.
  10. Test chicken for doneness by cutting open and observing the center (if you see any pink, turn the IP back on for another 5-10 minutes on manual high pressure). 11 Add the peas 12 Cut up or use 2 forks to shred the chicken up in the pot (or remove to a plate if you’re having trouble getting it all in the pot).

Serve over rice or rice noodles