This Instant Pot Coconut Curry Chicken (Pressure Cooker Curry Chicken) is made with pantry ingredients and so simple. An easy curry chicken recipe that just takes chicken thighs, lots of spices, a little honey for sweetness, and coconut milk to make it nice and creamy. It's also freezer friendly (before or after cooking) and perfect for meal prep.
Leftover curry chicken can be stored in the fridge in an airtight container for 4 days or frozen for up to 3 months.
Find it online: https://kathleenscravings.com/instant-pot-coconut-curry-chicken/