Step 1

Select the “SAUTÉ” function on the Instant Pot and heat up the olive oil.

Step 2

Add diced onion and prepared peppers to the hot oil; cook for 2 minutes.

Step 3

Stir in chicken pieces and garlic.

Step 4

Season with curry, basil, salt, chili powder, white pepper, and ground ginger.

Step 5

Cook and stir until chicken is just browned, about 2 minutes.

Step 6

Add coconut milk to the pot and using a wooden spoon, scrape up the brown bits from the bottom of the pot.

Step 7

Turn OFF the Instant Pot by selecting CANCEL. Secure the lid and make sure the vent is closed.

Step 8

Select MANUAL (or PRESSURE COOK) and set to cook for 5 minutes.

Step 9

When time is up, do a quick release.

Step 10

When the pin drops, remove the lid.

Step 11

Carefully remove 1/4 cup of the liquid from the pot and into a small bowl; whisk the cornstarch into the liquid until thoroughly combined.

Step 12

Whisk the cornstarch mixture (slurry) back into the Instant Pot; mix and stir around until incorporated and sauce is thickened.

Step 13

Serve Coconut Curry Chicken over the rice and garnish with cilantro.