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Set a 6-quart Instant Pot to the sauté function.
Add oil, diced onion, and bell pepper. Sauté for 3-4 minutes or until onion becomes translucent.
Stir in crushed garlic and continue sautéing for 1 minute.
In a small bowl whisk together the curry seasoning ingredients.
Turn off the sauté function and add the carrots, potatoes, and milk. Sprinkle curry seasoning ingredients into the pot and mix until combined in the liquid.
Place chicken breasts down into the milk, making sure they are almost totally covered.
Cover the Instant Pot with the lid and turn the pressure release handle too sealed.
Cook on high pressure for 10 minutes with a 10 minute natural pressure release.
Once cooked, shred the chicken using two forks and stir in the coconut cream.
Let curry sit for 10 minutes before serving over rice with freshly chopped cilantro. Enjoy!