We love using our Instant Pot to create Paleo + Whole30 recipes, and we love easy dinner recipes that taste like you spent a lot more time and effort than you really did. This Paleo + Whole30 Instant Pot chicken curry is super tasty and a great make ahead meal or also a fantastic quick weeknight dinner
Cut up chicken and season it with salt and pepper, set aside. Cut up squash, garlic and onion as noted.
Press the “Saute” button on the Instant Pot and add coconut oil. Once hot, add the chicken and squash and saute for 5-6 minutes. Stir to try and cook the chicken a little on all sides.
Press the "off/cancel" button and add the rest of the curry ingredients into the pot. Stir to mix. Close the lid, seal the vent and press the "manual" button (or "pressure cook" button) and set the time to cook for 8 minutes at high pressure.
While the curry is cooking, prep your cauli rice or regular rice.
Once the Instant Pot cooking time is up, let the pressure naturally release on its own for 15 minutes and then quick release any remaining pressure. Remove the lid and give the contents a good stir to mix. Taste and season with additional salt and pepper as desired.
Serve the chicken curry over cauli or regular rice and garnish with chopped cilantro.
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