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!
Instant Pot Basil Chicken Coconut Curry
Original recipe found here
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