This Delicious Instant Pot Curry Recipe Is So Easy, You'll Want It Every Night

Instant Pot Coconut Chicken Curry

From Angela Elias, POPSUGAR Food

Pour the yellow curry sauce and coconut milk into the Instant Pot.
Place the chicken into the Instant Pot and stir so that the chicken is covered by the liquid. Secure the lid on the pot. Close the pressure-release valve. Press the poultry button and adjust to 10 minutes, using the plus and minus buttons. The Instant Pot display will change to "On." Once the Instant Pot is pressurized, the float valve will go up. The display will count down from 10 to 0 and will automatically switch to "Keep Warm" mode when it's done cooking.
When the chicken is cooked, move the steam-release handle to "Venting" (just be sure to protect your hand with a kitchen towel or oven mitt). When the steam is released, the float valve will be in the down position.
Once all of the steam is released, open the lid, remove the chicken, place it on a cutting board, and shred it [1]. Once the chicken is shredded, return it to the pot of curry.
Add garbanzo beans, spinach, peas, and salt to taste, and stir to combine.
Place the lid back on to keep the curry warm while you microwave your frozen rice. Serve the curry over rice, top it with sriracha and a squeeze of fresh lime, and heat up a side of Tandoori naan for extracarb-y goodness!