Instant Pot Coconut Curry Chicken

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 tablespoons curry powder, or to taste, divided
• 2 cloves garlic, chopped
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce

• 1/2 cup chicken broth
• 2 tablespoons white sugar
• 2 pounds chicken breasts
• salt to taste
• ground black pepper to taste
• 1 (14 ounce) can coconut milk

Directions

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
2. Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
5. Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Serve with rice, Naan bread and a good veggie.