6-8 servings | 40 min cook time | 396 calories | 26.7g carbs | 15.5g fat | 32g protein
1 1/2 lbs. chicken breasts
1 1/2 c. Basmati or long white rice
1 Tbs. olive oil
1 small onion, chopped
2 large carrots, chopped
2 stalks celery, sliced
1/3 c. butter
1/3 c. flour
1 14 oz can Thai unsweetened coconut milk
1 c. water
3 tsp chicken Better than Bouillon
1 1/2 tsp curry powder
1/2 c. whole milk or half & half
2 Tbs mayonnaise
Salt & Pepper
Place chicken breasts in InstaPot in an even layer, season with poultry seasoning and salt, add 1 cup of water, cover and pressure cook on high for 15 min. Release pressure, open lid, and remove chicken breasts. Drain remaining liquid from instapot, and set chicken aside.
Add rice and 2 1/4 c. water to instapot. Pressure cook on high for 3 min, then natural release for 10 min. Release remaining pressure, open lid, and scoop rice into separate serving bowl. Set aside.
Turn on instapot to sauté on high for 3 min. Add olive oil, onion, carrot, and celery and cook stirring occasionally. (some rice may remain in pot from previous cooking session, this is okay!) Add butter and flour, and stir until butter is melted and flour is evenly incorporated and golden.
Add the coconut milk and water, cover, and pressure cook for 2 min. Meanwhile, combine milk, curry powder, better than bouillon, and mayonnaise in a separate bowl. When pressure cooking is complete, release pressure, and add the milk mixture.
Chop cooked chicken and add to the rice serving bowl. Pour yellow curry mixture over top of the chicken and rice, stir together, and serve!
Tip: Use 3 c. chicken broth in place of coconut milk, water, and better than bouillon for a milder flavor!
keywords: dinner, main dish, main dishes, Thai food, make ahead, freezer meal, potluck, kid friendly, one pot meal, instant pot, pressure cooker