Chicken Curry Bowls
Ingredients:
3 cups spinach
1 cup chicken broth
12 oz. carrots, sliced
1 ½ tbsp curry powder
2 tsp garlic powder
1 medium onion, sliced
1 ½ pounds chicken breast
1 can (about 13.5 oz) coconut milk
1 cup jasmine rice
Instructions:
Prepare the Jasmine Rice:
Begin by cooking the jasmine rice according to the package instructions. Typically, this involves rinsing the rice, combining it with water (usually a 1:2 ratio of rice to water), bringing it to a boil, then simmering covered on low heat until the rice is tender and the water is absorbed. Once cooked, fluff with a fork and set aside to serve.
Prep the Vegetables:
Wash the carrots and peel if desired. Slice them into rounds of uniform thickness to ensure even cooking. Peel and slice the onion into thin strips.
Assemble in the Instant Pot:
To the Instant Pot, add the chicken breasts (whole or cut into large chunks), the sliced onion, carrots, chicken broth, curry powder, and garlic powder. Stir gently to combine and ensure the chicken and vegetables are evenly coated with the broth and seasonings.
Pressure Cook:
Secure the lid of the Instant Pot and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and adjust the time to 4 minutes on high pressure. It will take a few minutes for the pot to come to pressure before the cooking time begins.
Release and Add Final Ingredients:
Once the cooking cycle is complete, carefully perform a quick release by moving the valve to the venting position to release the steam. Once the steam has fully escaped and the pin drops, carefully open the lid.
Stir in the spinach and pour in the coconut milk, mixing well to ensure the spinach wilts and the coconut milk is thoroughly combined with the rest of the ingredients. The residual heat should be enough to warm the coconut milk and cook the spinach without further pressure cooking.
Serve:
Spoon a serving of the cooked jasmine rice into bowls. Top with the chicken curry mixture, ensuring each bowl gets a generous portion of chicken, vegetables, and curry sauce.
Nutritional Facts per serving:
Calories: ~500-550 calories per serving
Protein: ~35-40g per serving
Fat: ~20-25g per serving
Carbohydrates: ~45-50g per serving
Fiber: ~4-6g per serving
Sugars: ~5-7g per serving
Sodium: ~200-300mg per serving
