Spicy Brazilian Coconut Chicken in Your Pressure Cooker
A rich and aromatic chicken recipe infused with coconut milk, warm spices, and zesty lime for a cozy, flavor-packed meal straight from the pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1.5 pounds chicken thighs boneless, skinless, cut into chunks
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon coriander
- 1 teaspoon crushed red pepper flakes adjust to taste
- 14 ounce coconut milk 1 can
- 2 tablespoons tomato paste
- to taste salt
- to taste black pepper
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon lime juice fresh
Instructions
Pressure Cooker Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
- Add minced garlic and grated ginger. Stir and cook for 1 minute until fragrant.
- Add chicken thigh chunks and brown on all sides for about 5-7 minutes.
- Sprinkle in cumin, paprika, coriander, and red pepper flakes. Mix to coat chicken evenly.
- Pour in coconut milk and tomato paste. Season with salt and pepper. Stir and bring to a simmer.
- Transfer everything to the pressure cooker. Secure the lid and set to high pressure for 10 minutes.
- After cooking, allow for natural release of pressure. Alternatively, carefully do a quick release.
- Stir in lime juice and chopped cilantro just before serving.
- Serve hot, ideally with rice or your favorite grain.
- Store leftovers in airtight containers and refrigerate for up to 3 days or freeze for later.
Notes
Use pre-minced garlic and store-bought ginger to save time. Chicken breasts can be used but chicken thighs stay juicier. Adjust spice level to taste.