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Set a 6-quart Instant Pot to the sauté function.
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Add oil, diced onion, and bell pepper. Sauté for 3-4 minutes or until onion becomes translucent.
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Stir in crushed garlic and continue sautéing for 1 minute.
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In a small bowl whisk together the curry seasoning ingredients.
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Turn off the sauté function and add the carrots, potatoes, and milk. Sprinkle curry seasoning ingredients into the pot and mix until combined in the liquid.
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Place chicken breasts down into the milk, making sure they are almost totally covered.
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Cover the Instant Pot with the lid and turn the pressure release handle too sealed.
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Cook on high pressure for 10 minutes with a 10 minute natural pressure release.
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Once cooked, shred the chicken using two forks and stir in the coconut cream.
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Let curry sit for 10 minutes before serving over rice with freshly chopped cilantro. Enjoy!