This curry chicken stir-fry comes together in almost no time at all! There’s no need to prep or plan, simply toss all of these ingredients into your Instant Pot Pressure Cooker and dinner is on the table in no time.
An hour ago the chicken in this photo was a frozen hunk in my freezer. I call my Instant Pot Pressure Cooker, the procrastinators dream because that’s exactly what it is.
Slow cookers require planning and careful time consideration but with a pressure cooker, you don’t even have to take the chicken out of the freezer! The Instant Pot will take care of all of that for you. I used to think that making healthy meals wasn’t practical because they required so much time. But really, it’s just the planning ahead that I struggle with.
So, how can we put dinner on the table at the last second without much forethought?
Simple. Keep a few staple ingredients stocked in your freezer and pantry, find 4 or 5 different recipes that you love that require those same ingredients, and you’ll have a multitude of meals you can throw together in a moments notice.
This Curry Chicken Stir-Fry comes together in a flash with frozen chicken, frozen vegetables, a can of coconut milk, curry paste, and a few spices.
Simple. Easy. Fast. Delicious.
Don’t worry about this dish being too spicy, it is kid and Grandma approved! My kids love to have theirs over rice.
If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!
Curry Chicken Stir-Fry
- 1 pound bonless skinless chicken breasts
- 1/2 large yellow onion, thinly sliced
- 1 13.5 ounce can full fat coconut milk
- 4 ounces red curry paste, I use Thai Kitchen brand
- 2 tablespoons coconut aminos or low sodium soy sauce
- 1 tablespoon red boat fish sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon fine ground sea salt
- 1/4 teaspoon ground black pepper
- 6 cups frozen stir-fry vegetable blend
In an electric pressure cooker combine the chicken breasts, onions, coconut milk, curry paste, coconut aminos, fish sauce, ginger, sea salt, and black pepper and stir with a spoon.
Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 30 minutes.
When the cooker beeps to let you know it's finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it's hot.
Carefully remove the chicken breasts from the pot and set on a cutting board. Stir in the stir-fry vegetables, the residual heat should cook them. Select the sauté function to warm them further, if needed. Cut the chicken breasts into cubes and stir back into the vegetable curry mixture.
If using frozen chicken breasts, cook for 40 minutes.