This Instant Pot Sweet Chili Coconut Chicken is a simple, quick dinner recipe that is perfect served over rice! The sauce is a delicious combination of coconut and sweet chili with a hint of lime in every bite!
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This Instant Pot Sweet Chili Coconut Chicken is the result of a little experiment. I basically just threw a few ingredients that I love into the Instant Pot and crossed my fingers that something edible would come out. Thankfully, it was! And, it was good! Good as in: I wanted to drink the sauce right out of the pot!
This recipe is very similar to my Sweet Chili Salmon recipe, but with the addition of coconut milk and it obviously uses chicken instead of salmon.
From start to finish, it takes about 30 minutes to make. I still have yet to perfect cooking rice in with the meal, so I do make that separate as the chicken is cooking. Then, I pretty much drown it in the extra sauce because it’s that good!
How to Make Instant Pot Sweet Chili Coconut Chicken
Prep!
Set your Instant Pot to sauté.
While it’s heating up, zest and juice the limes.
Create!
Once the Instant Pot reads “HOT,” add the oil, then the chicken. Cook each side for 3-4 minutes until just golden. Turn off the Instant Pot and remove the chicken.
Place the rack in the Instant Pot and put the chicken back in as well. I use the rack to prevent the chicken from sticking to the bottom while cooking.
In a separate bowl, whisk together the lite coconut milk, lime zest, lime juice, and sweet chili sauce.
Pour over the chicken and place the lid onto the Instant Pot.
Set to pressure cook on high for 10 minutes. Do a natural release for 10 minutes, then a quick release before opening.
Present!
Serve over rice and garnish with cilantro, if desired.
Enjoy!
Tips and Techniques
- To do a “natural release” on the Instant Pot, just let it sit after the time is up. It will count up in time on the display screen so you can see when the 10 minutes is up.
- A “quick release” is when you turn the valve from seal to vent. Be careful to prevent any burns from the steam that may escape when venting.
- Store any leftover Instant Pot Sweet Chili Coconut Chicken in an air-tight container and use within 3-4 days.
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Instant Pot Sweet Chili Coconut Chicken
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 1 13.66oz can lite coconut milk
- 2 limes * juiced and zested
- 1/2 Cup sweet chili sauce
Instructions
- Set your Instant Pot to saute and add the olive oil. Once hot add the chicken breasts and cook for about 3-4 minutes on each side, until golden brown. Turn off the Instant Pot.
- Remove the chicken. Place the rack into the Instant Pot and put the chicken on the rack.
- In a small bowl, whisk together the lite coconut milk, lime zest, lime juice, and sweet chili sauce. Pour over the chicken and put the lid on the Instant Pot.
- Set the Instant Pot to pressure cook on high for 10 minutes. Once the chicken is done cooking, do a natural release for 10 minutes, then a quick release.
- Serve over rice, if desired, and top with extra sauce from the pot.
Notes
Tips and Techniques
- To do a "natural release" on the Instant Pot, just let it sit after the time is up. It will count up in time on the display screen so you can see when the 10 minutes is up.
- A "quick release" is when you turn the valve from seal to vent. Be careful to prevent any burns from the steam that may escape when venting.
- Store any leftover Instant Pot Sweet Chili Coconut Chicken in an air-tight container and use within 3-4 days.
