Instant Pot Coconut Chicken and Cauliflower Curry

Minimal ingredients and prep make this recipe a must try!


  • 1 pound frozen boneless skinless chicken breasts
  • 1 (15 oz) can coconut milk
  • 1 Tablespoon curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 crushed red pepper
  • Salt to taste
  • 1 bag frozen rainbow (or regular) cauliflower, cooked according to package instructions
  • 2 Tablespoons corn starch
  • Rice for serving


  1. Pour coconut milk into instant pot. Add seasonings and stir well.
  2. Place chicken in coconut milk. Spoon over top.
  3. Cook on high for 15 minutes.
  4. Quick release pressure, following the instructions of your instant pot.
  5. Pull chicken out of sauce and shred.
  6. Turn instant pot to sauté on high. Add cornstarch and stir to dissolve.
  7. Add shredded chicken and cauliflower to sauce. Stir well, and let cook for about 3-5 minutes, or until sauce has thickened.
  8. Serve over rice.

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