Instant Pot Coconut Chicken (6-Ingredients)

This Instant Pot Coconut Chicken recipe is a 30-minute meal with only six ingredients. This recipe is paleo, keto, and Whole30 friendly! 

Highlights

This dish can be made in 30 minutes, and it only has six ingredients.

This healthy chicken recipe is full of delicious coconut flavor, topped with the bright freshness of lime. It also has great texture from the celery and onion. I like to serve it over steamed white rice or sautéed cauliflower rice for a keto or low-carb option.

Recipe Steps

Step One

The first step is to to do is add the celery, chicken, onion, and broth to the Instant Pot, and then cook it for 8 minutes at high pressure.

Step Two

Use the quick-release and then stir in the coconut milk and fresh lime juice. That’s it!

If you don’t like celery, then feel free to substitute a similar vegetable instead (fennel, 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 and onion.

Also, you can choose whether or not you want to use chicken thighs or chicken cutlets. The most important part is that you cut the chicken into 1-inch pieces so it cooks quickly and evenly.

Is This Recipe Healthy?

This dish has lots of healthy nutrition, and is Whole30, paleo, gluten-free, and keto-friendly. Plus, it’s so darned easy make. Each serving includes approximately:

• 275 calories
• 15 grams of fat
• 28 grams of protein
• 7 gram of carbohydrate
• 2.5 grams of sugar (naturally occurring)

Items recommended

• 6-quart Instant Pot
• Organic Coconut Milk with no guar gum
• Free range, non-GMO chicken stock

More 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. Or, try my super easy and flavorful Instant Pot Indian Chicken Curry made with coconut milk.

And, don’t forget to check out my epic Instant Pot Chicken Recipes round-up featuring my favorite recipes.

Here’s the printable recipe:

Instant Pot Coconut Chicken

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★★★★★

4.2 from 11 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 33 minutes
• Yield: 4 1x
• Diet: Gluten Free

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Description

This Instant Pot Coconut Chicken recipe is a 30-minute meal with only six ingredients. This recipe is paleo, keto, and Whole30 friendly!

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Scale 1x2x3x

Ingredients

• 1 bunch of celery, chopped
• 1 onion, chopped
• 1.25 pounds chicken thighs or chicken cutlets, cut into 1-inch pieces
• 1 cup reduced sodium chicken broth
• 1 cup full-fat coconut milk
• 2 limes, juiced
• salt and pepper, to taste

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Instructions

1. Add the celery and onion to the pot of your pressure cooker. Place the chicken tenders on top of the celery. Add the chicken broth  and lock on the Instant Pot lid.
2. Cook on high pressure for 8 minutes. When the cooking time is complete, let the pressure come down naturally for 5 minutes, then release any remaining pressure. 
3. Carefully remove the lid. Pour in the coconut milk and fresh lime juice and give the soup a good stir. Season with salt and pepper, to taste.
4. Serve with cooked rice or cauliflower rice, if desired.

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Notes

Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. 

• Category: Main dish, soup
• Method: Pressure cooker, instant pot
• Cuisine: American

Keywords: instant pot chicken, coconut chicken dish, easy chicken recipe

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