Instant Pot Creamy Coconut Turmeric Chicken with Jasmine Rice, Spinach and Cashews

Instructions

1. 1

   1. In a bowl, mix the chicken with the turmeric, cumin, sweet paprika, salt, black pepper and lime zest until all pieces are well coated.

2. 2

   2. Turn on the Instant Pot to the Sauté function on normal. When the pot is hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring, until it loses its raw color. Transfer the chicken temporarily to a plate.

3. 3

   3. In the same pot, add the onion, garlic, ginger and carrot. Sauté for 2 to 3 minutes, stirring, until the onion softens slightly.

4. 4

   4. Add the rinsed jasmine rice and stir for 30 seconds so it absorbs the aromatics.

5. 5

   5. Pour in the chicken broth, coconut milk and lime juice. Scrape the bottom of the pot well to release any browned bits and prevent a burn warning.

6. 6

   6. Return the chicken and any juices to the pot, spreading it over the rice without overmixing. Close the lid and cook on high pressure for 6 minutes.

7. 7

   7. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.

8. 8

   8. Open the pot and add the fresh spinach. Stir gently for 1 to 2 minutes until wilted from the residual heat. If you want to serve it hotter, use the Keep Warm function; the dish should stay above 140°F and 60°C for service.

9. 9

   9. Divide into plates and finish with the toasted cashews and fresh cilantro on top before serving.