Instant Pot Turmeric Chicken and Vegetables
This Instant Pot Turmeric Chicken and Vegetables is an easy, quick and healthy meal with bold flavor! It's paleo friendly, whole30 and low carb too!
Servings 2 People
- 2 Tbsp Coconut oil, melted and divided
- 8 Oz Chicken breast, cubed
- 1/2 Cup Light coconut milk
- 2 tsp Tomato paste
- 1 tsp Fresh ginger, minced
- 3/4 tsp Ground turmeric
- 1/4 tsp Ground cinnamon
- 1/4 tsp Salt
- Pinch of pepper
- 1 Cup Small Brussels sprouts, Trimmed (halved if large)
- 1 Cup Broccoli, Cut into very small pieces
- 1/2 Red Bell Pepper, Cut into very small pieces
- Cilantro, for garnish
Pour 1 1/2 Tbsp of the coconut oil into the IP and turn to sautee mode. Once hot, add in the chicken and cook until lightly golden brown and no longer pink inside, about 4-5 minutes.
While the chicken cooks, whisk all the ingredients (and the remaining oil) up to the Brussels sprouts together until smooth. Once the chicken is cooked, pour into the IP.
Add in the Brussels sprouts, stirring to coat into the sauce. Cover the IP (make sure it's set to sealing) and change to manual mode. Set it at high pressure for 1 minute.
Once cooked, immediately do a quick release. Once the steam is released, throw in the broccoli and peppers, stirring to coat. Cover with the lid and let sit 20-25 minutes, or until the veggies are steamed.
Garnish with cilantro and DEVOUR
Calories: 320kcal | Carbohydrates: 10.4g | Protein: 28.4g | Fat: 17.3g | Saturated Fat: 13.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Cholesterol: 64mg | Sodium: 454mg | Potassium: 593mg | Fiber: 4.1g | Sugar: 4.2g | Vitamin A: 3250IU | Vitamin C: 179.9mg | Calcium: 45mg | Iron: 1.1mg