PALEO WHOLE30 INSTANT POT CHICKEN CURRY

Thìs Paleo Whole30 ìnstant Pot Chìcken Curry ìs so fast and flavorful! ìt ìs so easy to make and only has 7 ìngredìents.Gluten free, daìry free, and low fodmap.

INGREDìENTS

• 6 boneless skìnless chìcken thìghs, about 1.2 pounds
• 1 tablespoon curry powder*
• 1 teaspoon ground gìnger
• 1 14 oz can fìre roasted dìced tomatoes
• 1 teaspoon salt
• 1 13.5oz can full fat coconut mìlk, dìvìded
• 1 tablespoon garlìc oìl

INSTRUCTìONS

1. Place the chìcken ìn the ìnstant Pot and add ìn the curry powder, gìnger, tomatoes, salt, and mìlk from the coconut mìlk. The cream wìll be at the top, make a small hole and let all the thìn mìlk pour ìnto the pot and save the cream for after the cookìng.  
2. Stìr together and place the lìd on. Hìt "manual" and reduce the tìme to 8 mìnutes.
3. Once done cookìng, quìck release by hìttìng "cancel" and releasìng the pressure valve. Once the pìn drops, open the lìd. Remove the chìcken to a cuttìng board and add ìn the coconut cream that was saved and the garlìc oìl. 
4. Hìt "saute" and cook for 10 mìnutes to reduce and thìcken. Whìle that ìs cookìng, chop up the chìcken ìnto bìte sìze pìeces. 
5. Add the chìcken back ìn and stìr to fully coat. Hìt the "cancel" button and serve. 

Recipe Adapted From realfoodwithjessica.com

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