Instant Pot Sweet Chili Coconut Chicken
This Instant Pot Sweet Chili Coconut Chicken is a simple, quick dinner recipe that is perfect served over rice! The sauce is an delicious combination of coconut and sweet chili with a hint of lime in every bite!
Servings: 4 servings
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.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1serving | Calories: 298kcal | Carbohydrates: 20g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 457mg | Potassium: 453mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 11.1mg | Calcium: 17mg | Iron: 0.6mg