Instant Pot Pineapple Chicken Curry
This pineapple chicken curry recipe is made with fresh pineapple, bell peppers, ginger, onions, in a creamy dairy free coconut curry sauce. This hearty gluten free dinner is great to serve over rice or riced cauliflower - a tasty quick dinner the whole family will love.
Ingredients
- 2 chicken breasts diced
- 2 tablespoons coconut oil
- 1 sweet onion
- 4 cloves garlic
- 1 inch knob ginger peeled and diced
- 2 carrots sliced
- 2 bell pepper sliced
- 1 14 ounce Diced Tomatoes
- 2 jalapenos sliced
- 2 cups pineapple
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 2 cups Vegetable Stock
- 1 13 ounce can coconut milk, unsweetened
- Sea Salt and Black Pepper to taste
Instructions
- Set the instant pot to saute mode. Add 1 tablespoon of coconut oil and the cubed chicken and saute for 8 to 10 minutes until the chicken has browned. Remove chicken from the pot and set it aside in a bowl.
- To the Instant Pot the other tablespoon of coconut oil and add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
- Add the ginger, carrot, bell pepper, tomato, jalapeno, pineapple, turmeric, paprika, and vegetable stock. Close the lid and seal. Cook on Manual or High Pressure mode for 12 minutes, with a 10 minute natural release time. After the 10 minutes of natural release, you can quick release the remainder of the pressure.
- Remove lid and stir in the coconut milk, and salt and pepper. Serve over rice or lo mein noodles and mangia!
Nutrition
Calories: 153kcalCarbohydrates: 14gProtein: 13gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 390mgPotassium: 508mgFiber: 3gSugar: 9gVitamin A: 3765IUVitamin C: 71mgCalcium: 39mgIron: 1mg
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