Insta Pot butterless chicken

Yields: 5 servings



13.5 oz. light coconut milk, canned

6 oz. organic tomato paste

1 Tbsp minced ginger, fresh

1 Tbsp minced garlic

2 Tbsp curry powder

1 Tbsp garam masala

½ tsp salt


2 C green beans, raw

1 whole raw cauliflower, chopped (about 4 cups)

½ medium yellow onion, chopped

1 lb chicken breast, cubed

cooking spray

Optional: ½ C non-fat, plain Greek yogurt, plain



  1. For the sauce, whisk all the ingredients together.
  2. Spray the inside of the Instant Pot with cooking spray and place the veggies and the chicken.
  3. Pour the sauce and coat evenly.
  4. Close the cooker and set for 10 minutes on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
  5. Once done cooking, press “Cancel” to turn off the heat and wait for the vent to decompress naturally.
  6. Optional: add Greek yogurt (It’s best to let the sauce cool just a little before adding the yogurt) and mix well. Serve with naan or brown rice.


Nutrition Facts per serving (326)g

Calories: 197

Fat Calories: 64.2

Total Fat 7.3g

Saturated Fat 5.6g

Sodium 338mg

Total Carb 15.8g

Dietary Fiber 4.4g

Sugars 8.5g

Protein 20.1g

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