This Instant Pot Coconut Chicken recipe is a 30-minute meal with only five ingredients. This recipe is paleo, keto, and Whole30 friendly!
How to Make Instant Pot Coconut Chicken
A 30-minute, 5 ingredient dish sounds just about right these days. You won’t believe how easy this recipe is, but how much flavor it has!
I used fresh lemongrass and canned coconut as the major flavor ingredients, and then organic, pasture-raised chicken tenders for the protein. For my low-carb or keto friends, this recipe is absolute perfection (see the video for how to make this Instant Pot Coconut Chicken at the end of this post).
All you have to do is add the celery, chicken, lemongrass, and broth to the Instant Pot, and then cook it for 22 minutes. Use the quick-release and then stir in the coconut milk. That’s it! And, if you don’t have lemongrass, then you can just leave it out.
I recommend serving this Instant Pot Coconut Chicken with cooked rice or cauliflower rice, scallions, and a squeeze of fresh lime for a satisfying and flavorful meal.
If you don’t like celery, then feel free to substitute a similar vegetable instead (fennel, onions, carrots, or bell peppers would all work okay too). But, in the interest of keeping this recipe to just a few ingredients, I used celery.
You don’t have to serve the soup with rice, scallions, or lime, but it rounds out the meal, in my humble opinion.
Items recommended for this Instant Pot Coconut Chicken soup recipe (some affiliate links included):
Instant Pot Chicken Recipes
If you like this recipe, you’ll probably also like my Instant Pot Chicken & Sweet Potato dinner which is another super simple recipe.
And, don’t forget to check out my epic Instant Pot Chicken Recipes round-up featuring almost 50 gluten-free and dairy-free fantastic recipes.
Here’s the printable recipe for my Instant Pot Coconut Chicken. Enjoy!!!
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Instant Pot Coconut Chicken (5-Ingredients, 30 Minute Meal)
Prep Time: 5 minutes- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 4 1x
- Category: Main dish, soup
- Method: Pressure cooker, instant pot
- Cuisine: gluten-free, healthy, keto, paleo
Prep Time:
Yield:
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Print Recipe
Pin RecipeDescription
A 30-minute meal full of flavor and nutrition.
Ingredients
- 1 bunch of celery, chopped
- 1 pound chicken tenders (or cubed chicken breast)
- 1 cup chicken broth
- 5 stalks lemongrass
- 1 cup full-fat coconut milk
- salt and pepper, to taste
- cooked rice, fresh limes, and sliced scallions (optional), for serving
Instructions
- Add the celery to the pot of your pressure cooker. Place the chicken tenders on top of the celery. Add the chicken broth and lemongrass and lock on the Instant Pot lid.
- Cook on high pressure for 22 minutes and use the quick release to let off the steam.
- Use tongs to remove the lemongrass and discard.
- Pour in the coconut milk and give the soup a good stir. Season with salt and pepper, to taste.
- Serve with cooked rice or cauliflower rice, fresh lime, and sliced scallions, if desired.
Here’s a how-to video for how to make this Instant Pot Coconut Chicken Soup!
Pin this Instant Pot pressure cooker Coconut Chicken recipe for later:
READ NEXT: INSTANT POT CHICKEN RECIPES ROUND-UP (ALL GF & DF)!
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Carrie says
July 10, 2018 at 1:58 pmSuch an easy weeknight meal!
★★★★★
Maribel says
August 15, 2018 at 2:25 amPerfect partner with rice. Looks yummy!
Thanks for sharing!
★★★★★
Judi says
December 31, 2018 at 2:46 pmWent to purchase lemon grass for this dish. Couldn’t believe how expensive one stalk of lemon grass was. Is there an alternative to use instead of the lemon grass that”s not so expensive?
Carrie Forrest, MPH in Nutrition says
December 31, 2018 at 3:36 pmYou can use fresh lime juice instead and leave out the lemongrass completely. Just squeeze one fresh lime at the end before serving.
Anne Marie says
April 13, 2019 at 6:33 pmI know! Went to an Asian market instead and got a whole bunch of long stalks of lemongrass for $1! So much cheaper!
Preeti Chauhan says
February 7, 2019 at 9:43 pmWow , celery, chicken, lemongrass and coconut milk … I can well imagine the flavours and aroma. I shall be cooking this soon .Thanks for the great and easy recipe.
★★★★★
Cris says
February 8, 2019 at 2:17 amCoconut and chicken? What a great combo! Looks so delicious!
Melissa Cushing says
February 8, 2019 at 5:22 amI would definitely try this with a side of white rice and some veggies. It looks really delicious and healthy too!I am pinning it for later ~ Thank you! 🙂
Kathryn at QuestFor47 says
February 8, 2019 at 8:21 am30 minute meal? Count me in! It looks SO good!
★★★★★
Ruth I says
February 8, 2019 at 8:49 amWe love dishes with coconuts milk here. This is definitely on my list, looks so good!
StylishGeek says
February 8, 2019 at 2:19 pmInstapots are all a craze nowadays. My friend just bought one and I got to taste the ribs she made with it. She is looking for more recipes so I will gladly share your post!
Princess Quinn says
February 9, 2019 at 10:00 amHealthy and delicious, my kind of dish! Love that you put coconut milk, yum!
Bismah-Bonnie says
February 10, 2019 at 2:19 amAn instant pot is on my list of things I would like to have for my kitchen. I love trying out news ways of cooking chicken. This dish looks quite tasty!
Danielle Rice says
February 10, 2019 at 1:58 pmThis looks so good, and I can probably get away with using my crockpot (I think I just need to adjust the timing).
Michele says
February 17, 2019 at 12:05 pmUnfortunately, this was not worth the trouble and I notice none of the other reviewers appears to have made the dish. It needs a lot of seasoning and garnishes to make it acceptable and I feel like I could have gotten a lemongrass flavored chicken stock pretty easily without going through all the bother. Think of this recipe as a starting point, not the desired result.
★★
Kiran says
April 1, 2019 at 9:50 amI realized after making this that most of the reviewers had not actually made the dish. First it was incredibly bland. Like REALLY REALLY tasteless. Pouring the coconut milk over at the very end without any further cooking does not actually impart the coconut flavor into the sad, pale chicken. Secondly, without thickener or further cooking of the 1 cup of coconut milk, it was like a very thin soup. But really less like a soup and more like bland boiled chicken bobbing around in coconut milk. Flavors didn’t integrate. This is a good idea for a rough starting point, but not there yet.
★
Kareen says
May 8, 2019 at 8:59 pmThis recipe itself was rather flavorless – I added some ginger while it cooked (it always goes well with coconut milk recipes) then once it was cooked I added garlic powder (next time would cook it with 3 or 4 cloves), the zest and juice of a lime, and some Thai basil… it was really tasty by the time I was done – similar to a Tom khan soup. I will make that version again, probably with some mushrooms and chili peppers as well.
★★★
Starr says
May 12, 2019 at 11:01 amMy family and I love this recipe. I’m not sure why others say it has not flavor…….ours turned out great. The finishing touch for the entire dish is the fresh squeezed lime juice at the end with an addition of some pink himalayan salt. The infusion of the lemongrass fragrance is what we enjoyed the most. Our 2 year old had three servings of this recipe so thanks for this wonderful recipe.
★★★★★
Carrie Forrest, MPH in Nutrition says
May 12, 2019 at 12:50 pmThanks, Starr! I’m so glad you liked this recipe! It’s one of my favorites too. XOXO.
Tina says
June 1, 2019 at 1:55 pmI am new to the Instant Pot and clean eating. This was perfect for me. Thank you.
★★★★★
Carrie Forrest, MPH in Nutrition says
June 1, 2019 at 2:46 pmGreat, that makes me so happy to hear, Tina! Thanks for letting me know! 🙂