This Instant Pot Turmeric Chicken not only tastes amazing, it requires almost zero effort! Plus, it’s AIP, Paleo, Whole30 and low FODMAP!
Sometimes you just want an amazingly delicious, healthy meal without having to put any actual effort into it.
OK, not gonna lie: that’s me pretty much every day.
Well, fear not, my friends. This Effortless Instant Pot Turmeric Chicken is exactly that: effortless and amazingly delicious! With just 7 ingredients and about 2 minutes of hands-on time, you’ve got yourself a heavenly turmeric chicken that rivals even the best Indian take-out.
Even my husband, who cares only about eating delicious food, and gives zero f*cks about whether it’s AIP, Paleo, low FODMAP or Whole30, starts drooling when I tell him this Instant Pot Turmeric Chicken is what’s for dinner.
Let’s get dinner started!
Equipment needed
As the title implies, you’ll need an Instant Pot for this recipe (or another pressure cooker). If you don’t have an Instant Pot or pressure cooker, fear not! This Turmeric Chicken tastes just as delicious in a Crock Pot or slow cooker!
Once you’ve got your pressure cooker or slow cooker, all you’ll need is a couple measuring spoons and you’re set!
Ingredients for Effortless Instant Pot Turmeric Chicken
Seven ingredients. That’s it. Don’t you just love easy recipes that taste like you spent hours on them?
- 1 Tbsp avocado oil
- 1 lb chicken thighs (or breasts)
- 1 tsp sea salt
- 1 tsp ground ginger
- 1 1/2 tsp ground turmeric
- 3/4 tsp fish sauce
- 1 1/8 cups coconut milk
- squeeze of fresh lime juice (optional)
this recipe!
How to make Effortless Instant Pot Turmeric Chicken
First, drizzle avocado oil on the bottom of your Instant Pot or slow cooker. Arrange chicken in a single layer. Then sprinkle sea salt, ginger, turmeric and fish sauce on top and then pour the coconut milk over everything.
If you’re using an Instant Pot or pressure cooker, seal and set it to high pressure for 7 minutes. It will take about 20 minutes to come to pressure and then cook at pressure for seven minutes before switching off the heat. Just let the pressure release naturally, and when the pressure valve releases, you can move to the next step.
If you’re using a Crock Pot or slow cooker, cook everything on low for 4-5 hours, or until chicken is fully cooked.
Then, using two forks, shred the chicken (either directly in the Instant Pot or slow cooker, or transfer to a plate to shred). Transfer chicken back into the Instant Pot or slow cooker and give it a good stir to combine.
Serve over white rice (for low FODMAP) or cauliflower rice (for AIP, Paleo or Whole30), with a side of steamed or sautéed vegetables. Add a squeeze of fresh lime juice for extra zip!
What to serve this with
This Instant Pot Turmeric Chicken is not only effortless, it’s also super versatile! Serve it over rice or cauliflower rice and add a side of vegetables for an exquisite weeknight dinner that no one has to know only took you a few minutes of hands-on time.
Some of my favorite sides to serve with this are steamed or roasted broccoli or cauliflower. Or quickly sauté some cabbage to go with it. You don’t even need to add much flavoring to the veggies. Just drizzle some extra Turmeric Chicken sauce over them and you’re set!
It even went well with these Savory Balsamic Roasted Carrots! You wouldn’t think the balsamic vinegar would pair with the turmeric and coconut milk, but it does!
And be sure to stay tuned for a killer turmeric spiced cabbage recipe coming soon, too!
Print
Effortless Instant Pot Turmeric Chicken
- Prep Time: 2 minutes
- Additional Time To Come To and Release Pressure: 40 minutes
- Cook Time: 7 minutes
- Total Time: 49 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Instant Pot
- Cuisine: Indian-Inspired
- Diet: Gluten Free
Description
This Instant Pot Turmeric Chicken not only tastes amazing, it requires almost zero effort! Plus, it’s AIP, Paleo, Whole30 and low FODMAP!
Ingredients
1 Tbsp avocado oil
1 lb chicken thighs (or breasts)
1 tsp sea salt
1 tsp ground ginger
1 1/2 tsp ground turmeric
3/4 tsp fish sauce
1 1/8 cups coconut milk
squeeze of fresh lime juice (optional)
Instructions
Drizzle avocado oil on the bottom of your Instant Pot or slow cooker. Arrange chicken in a single layer. Sprinkle sea salt, ginger, turmeric and fish sauce on top and then pour the coconut milk over everything.
Instant Pot: seal and set to high pressure for 7 minutes. Let pressure release naturally.
Slow cooker: cook on low for 4-5 hours, or until chicken is fully cooked.
Using two forks, shred the chicken (either directly in the Instant Pot or slow cooker, or transfer to a plate to shred). Transfer chicken back into the Instant Pot or slow cooker and give it a good stir to combine.
Serve over white rice (for low FODMAP) or cauliflower rice (for AIP, Paleo or Whole30), with a side of steamed or sautéed vegetables. Add a squeeze of fresh lime juice for extra zip!
Equipment
crock pot
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instant pot
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measuring spoons
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Store leftovers in an airtight container in the fridge for 3-5 days.
All nutrition information is an estimate, only, using an online nutrition calculator.
Nutrition
- Calories: 380
- Sugar: 2.4g
- Sodium: 663mg
- Fat: 25g
- Saturated Fat: 16.7g
- Carbohydrates: 4.8g
- Fiber: 1.9g
- Protein: 34.6g
- Cholesterol: 101mg
Keywords: turmeric, chicken, instant pot, slow cooker, Indian, easy, simple
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