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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
Such an easy weeknight meal!
★★★★★
Maribel says
Perfect partner with rice. Looks yummy!
Thanks for sharing!
★★★★★
Judi says
Went 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
You 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
I 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
Wow , 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
Coconut and chicken? What a great combo! Looks so delicious!
Melissa Cushing says
I 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! š
Kathryn at QuestFor47 says
30 minute meal? Count me in! It looks SO good!
★★★★★
Ruth I says
We love dishes with coconuts milk here. This is definitely on my list, looks so good!
StylishGeek says
Instapots 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
Healthy and delicious, my kind of dish! Love that you put coconut milk, yum!
Bismah-Bonnie says
An 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
This looks so good, and I can probably get away with using my crockpot (I think I just need to adjust the timing).
Michele says
Unfortunately, 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
I 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
This 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
My 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
Thanks, Starr! I’m so glad you liked this recipe! It’s one of my favorites too. XOXO.
Tina says
I am new to the Instant Pot and clean eating. This was perfect for me. Thank you.
★★★★★
Carrie Forrest, MPH in Nutrition says
Great, that makes me so happy to hear, Tina! Thanks for letting me know! š
Amit says
If I wanted to make a double batch…is it as simple as just doubling the ingredients and cooking at one go? Or will flavor be diluted?
★★★★★
Carrie Forrest, MPH in Nutrition says
You can definitely double this recipe, it will be delish! š
Bella Hardy @ Healthnerdy.com says
Absolutely love your creative idea with Instant Pot Coconut Chicken! As you know I made it a short while ago and it was lovely! Thx, Carrie for sharing!
★★★★★
Christina says
Is there any way to do this with frozen chicken tenders? I ask as I stand here with all of the ingredients š and realize I have no idea what to do!
Carrie Forrest, MPH in Nutrition says
Yes, just add 10 more minutes to the cooking time.