Thai Inspired Instant Pot Chicken Breasts
Need a quick, easy and delicious kid-friendly meal to serve on a busy weeknight? These Thai-inspired instant pot chicken breasts will soon make it onto your regular meal rotation. Simply add everything to the instant pot, cook and shred the chicken and you are good to go. Great for meal prepping for lunches or dinners throughout the week and so versatile given all of the possibilities for serving.
Prep Time5 minutes mins
Cook Time16 minutes mins
Coming to pressure5 minutes mins
Total Time21 minutes mins
Course: Dinner
Cuisine: Asian
Keyword: instant pot chicken breasts
Servings: 4 serves
Calories: 211kcal
- ½ cup coconut milk (canned, full fat)
- ½ cup diced tomatoes (try fire roasted if you can find them)
- 1 small red onion, diced
- 1 tablespoon tamari
- ½ tablespoon red curry paste
- 3 garlic cloves, minced
- ½ lime, juiced
- 2 chicken breasts (fresh, thawed or frozen - see instructions)
- chopped cilantro/corriander, lime wedges, red onion, chili flakes or chopped Thai Chilis to serve for serving (optional)
Fresh/Thawed Chicken Breasts
Following Natural Release
Once the presssure has been released, remove the chicken from the rest of the sauce and shred on a chopping board. Place the shredded chicken back into the instant pot and stir to combine the sauce and shredded chicken.
Serve as desired: over rice, baked potatoes, sweet potatoes, lettuce wraps, or broccoli/cauliflower rice. With optional extras such as chopped cilantro/corriander, lime wedges, red onion, chili flake,s or chopped Thai Chilis.
How Long Will This Last In The Fridge?
This will last in the fridge for up to 3 days if stored in an airtight container.
Can this be frozen?
Yes. This shredded chicken can be frozen in an airtight container for up to 3 months.
Calories: 211kcal | Carbohydrates: 7g | Protein: 26g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 391mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 369IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 2mg