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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Sweet Chili Coconut Chicken
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (small or thin cut)
- salt
- pepper
- 1/2 cup cornstarch
- 1 tablespoon extra virgin olive oil
- 1 13.66 ounce can coconut milk (full fat)
- 1/2 cup sweet chili sauce
- 2 limes (juiced and zested)
- 1 tablespoon ginger (minced)
- 2 cloves garlic (minced)
- fresh cilantro (optional garnish)
Instructions
- Season both sides of the chicken with salt and pepper.1 1/2 pounds boneless skinless chicken breasts, salt, pepper
- Place the cornstarch on a plate or in a shallow bowl and coat both sides of the chicken, shaking off any excess. You will likely not use all of the cornstarch.1/2 cup cornstarch
- Heat the olive oil in a large skillet over medium-high heat.1 tablespoon extra virgin olive oil
- Add the chicken and cook 5-6 minutes per side, or until done through. The internal temperature of chicken needs to reach 165ºF on a meat thermometer inserted into the center o the thickest portion.
- Remove to a plate and tent with foil.
- Lower the heat to medium and return the skillet to the stove top. There is no need to wipe out the skillet.
- Whisk together the coconut milk, sweet chili sauce, lime juice and zest, ginger and garlic and add to the skillet.1 13.66 ounce can coconut milk, 1/2 cup sweet chili sauce, 2 limes, 1 tablespoon ginger, 2 cloves garlic
- Cook until warmed through and slightly thicken.
- Return the chicken to the skillet and spoon the sauce over.
- Garnish with cilantro, if desired.fresh cilantro
Notes
Tips and Techniques
- Be sure that your chicken breasts are on the smaller side or use thin cut chicken breasts. The cook time will vary slightly depending on how thick or thin your chicken is.
- If you are gluten free, be sure to check the ingredients on the sweet chili sauce as some may contain gluten.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.