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InstantPot Burmese Coconut Chicken Curry


  • 2 lb. chicken thighs, boneless & skinless
  • 1 (7-ounce) packet Saffron Road Coconut Curry Simmer Sauce
  • 1 tbsp paprika
  • 1 cup cilantro for garnish
  • 2 tsp salt
  • 1/3 cup canola oil
  • 1 diced yellow onion
  • 2 tbsp minced garlic
  • 1.5 tbsp fish sauce
  • 1.5 cup water
  • 1 lemon for garnish


  1. Place your diced onion and oil Into InstantPot. Turn on saute mode and cook.  Add In minced garlic when onions are almost golden brown, cooking for 1 minute.
  2. Add in your spices and mix until well incorporated. Turn off saute mode.
  3. Add your chicken to the InstantPot as well as the complete simmer sauce packet.  Place water Into empty simmer sauce packet, swish to get remaining sauce and add to InstantPot. Add salt.
  4. Place lid of InstantPot on, closing valve to seal. Turn on pressure cook mode to 8 minutes on high pressure. Allow It to cook and natural release for 10 minutes.
  5. Carefully open lid after 10 minutes of natural release. Turn off pressure cook mode. Turn on saute mode, add In fish sauce. Allow to come to a boil, and turn off saute mode. Serve with rice, garnish with chopped cilantro and lemon.

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