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Instant Pot Coconut-Ginger Chicken Thighs
Main course

Instant Pot Coconut-Ginger Chicken Thighs

Credit: myDinnerPlan

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 5 servings
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Ingredients

  • 2 pounds Chicken Thigh (Boneless Skinless)
  • ¼ cup + 2 ¾ tablespoons Low-Sodium Chicken Broth
  • 2 ½ tablespoons Cilantro (Fresh)
  • 3 ¾ cloves of Garlic
  • 1 ¼ tablespoons Ginger
  • 1 ¼ Lime
  • 1 ¼ Yellow Onion
  • ¾ cup + 3 tablespoons Coconut Milk
  • ⅝ teaspoon Kosher Salt
  • 1 ¼ tablespoons Low-Sodium Soy Sauce Or Tamari
  • 1 ¼ tablespoons Lime (Juice)
  • ⅝ teaspoon Black Pepper
  • 1 ¼ teaspoons Ground Coriander
  • ⅝ teaspoon Turmeric Powder
  • 1 ¼ tablespoons Neutral Oil
  • 1 ¼ teaspoons Brown Sugar

Directions

  1. Mise en place: Chop the onion. Mince the garlic. Grate the ginger. Chop the cilantro. Cut lime wedges for serving.
  2. Pat the chicken dry and season with the salt and black pepper.
  3. 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.
  4. 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.
  5. Pour in the chicken broth, scraping up browned bits. Stir in the coconut milk, soy sauce, and brown sugar until smooth.
  6. Return the chicken to the pot, nestling it in the sauce. Cancel Sauté, lock the lid, and Pressure Cook on High for 10 minutes.
  7. Natural release 5 minutes, then quick release. Transfer the chicken to a platter.
  8. Whisk the lime juice into the sauce. Spoon over the chicken, top with cilantro, and serve with lime wedges.