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Add the coconut oil to the Instant Pot insert. Press the sauté button and add the onion to the pot. Cook the onions until soft and translucent.
Add two tablespoons of curry powder and the minced garlic, and mix to combine. Add the drained tomatoes, tomato sauce, chicken broth, and sugar, and mix to combine.
Poke holes all over the chicken breasts with a fork. Sprinkle the chicken breasts with the remaining curry powder and the salt and pepper, and rub the spices into the chicken. Add the chicken to the pot and cover with the sauce.
Place the lid on the pot, turn the knob to seal, and cook for 10 minutes at high pressure. Let the pressure naturally release for about 10 minutes, then quick release the remaining pressure.
Remove the chicken from the pot and shred or cut into bite-sized pieces. Return the meat to the pot, press the sauté button, and bring the sauce to a simmer. Add the coconut cream to the pot and mix until combined. Cook 10 minutes. Serve hot over basmati rice.