Instant Pot Coconut-Ginger Chicken Thighs
A fragrant, coconut‑infused chicken thigh simmered with aromatic ginger, garlic, and warm spices, finished with a bright splash of lime and fresh cilantro for a comforting one‑pot meal.
40 mins
4 servings
Ingredients
- 1 ½ pounds Chicken Thigh (Boneless Skinless)
- ⅓ cup Low-Sodium Chicken Broth
- 2 tablespoons Cilantro (Fresh)
- 3 cloves of Garlic
- 1 tablespoon Ginger
- 1 Lime
- 1 Yellow Onion
- ¾ cup Coconut Milk
- ½ teaspoon Kosher Salt
- 1 tablespoon Low-Sodium Soy Sauce Or Tamari
- 1 tablespoon Lime (Juice)
- ½ teaspoon Black Pepper
- 1 teaspoon Ground Coriander
- ½ teaspoon Turmeric Powder
- 1 tablespoon Neutral Oil
- 1 teaspoon Brown Sugar
Directions
- Mise en place: Chop the onion. Mince the garlic. Grate the ginger. Chop the cilantro. Cut lime wedges for serving.
- Pat the chicken dry and season with the salt and black pepper.
- Set the Instant Pot to Sauté. Add the oil; when hot, brown the chicken in batches about 2 minutes per side. Transfer to a plate.
- Add the onion and cook 2 to 3 minutes until softened. Stir in the garlic, ginger, coriander, and turmeric; cook about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up browned bits. Stir in the coconut milk, soy sauce, and brown sugar until smooth.
- Return the chicken to the pot, nestling it in the sauce. Cancel Sauté, lock the lid, and Pressure Cook on High for 10 minutes.
- Natural release 5 minutes, then quick release. Transfer the chicken to a platter.
- Whisk the lime juice into the sauce. Spoon over the chicken, top with cilantro, and serve with lime wedges.
