​Instant Pot Basil Chicken Coconut Curry over Cauliflower and Sweet Potato Rice

This meal turned out so delicious! I totally forgot that I recently made this exact dish, but this is a different Instant Pot chicken curry recipe then last time! This one also has less ingredients and still turned out just as delicious. Check out the other one I made here to compare. Side note, today is Cyber Monday and the Instant Pot is on sale at Amazon! I purchased mine at a discount on Amazon Prime day and it is seriously the best investment I have made for meal prepping. The pressure cooker cuts crock pot meals down to 10-30 minutes and I can make 7 lbs of sweet potato mash in 10 minutes. Amazing! Anyways, for this recipe I did not have any dried basil, so I left that out, and I did not have cardamom spice, so I used allspice instead. A quick google search though says you can use equal parts of cinnamon and nutmeg, equal parts of cinnamon and ginger, or equal parts of cinnamon and ground cloves as a substitute for cardamom as well. While the chicken was in the Instant Pot I heated up a few packages of Riced Veggies Cauliflower & Sweet Potato on the stove top, only adding some salt, garlic powder, and a few Tbsp of Coconut Aminos. Once the Instant Pot was done I removed the chicken from the pot and set aside. I left the sauce in the pot and put it on saute mode to thicken up some. I did not end up adding any Arrowroot flour because leaving the sauce on saute mode for 10-15 minutes while stirring every once in a while will do the job just fine. I used that time to portion out the riced veggies and chicken into my meal containers then topped with the sauce once it was thick enough. Overall, this was a super quick and tasty meal to throw together for meal prep! 
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​Instant Pot Basil Chicken Coconut Curry
Ingredients:

• 4 boneless skinless chicken breast, cut into 1" cubes (I used close to 3 lbs)
• 6 cloves garlic, minced
• 2 Tbsp extra virgin olive oil
• 2 Tbsp curry powder
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 red onion, chopped
• 2 Tbsp dry basil
• 1 tsp cardamom
• 2 tsp grated ginger
• 1 can full fat coconut milk
• 1 Tbsp arrowroot flour
• 2 Tbsp chopped cilantro

Directions:

1. In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.
2. Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.
3. Stir the chicken to distribute the spices evenly, then turn OFF the saute function.
4. Pour in the coconut milk, and add the top to the Instant Pot.
5. Close the lid, seal the valve and set the timer for manual (high) and 8 minutes.
6. Once the pot beeps, remove 1/4 C. of the liquid and combine with the tapioca flour/starch - mix until blended.
7. Pour that mixture back into the pot and stir to distribute evenly.
8. Let the mixture stand for 2-3 minutes to thicken, add the cilantro and stir to combine. Serve over rice.

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Original recipe found here