Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons garlic-infused olive oil
  • 1 can (14 oz) coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, adjust to taste
  • 1 tablespoon low FODMAP vegetable broth or water
  • 1 tablespoon lime juice
  • 1 cup diced carrots
  • 1 cup diced bell pepper
  • Cooked low FODMAP rice or quinoa, approximately 2 cups cooked
  • Fresh cilantro for garnish, optional

Instructions:

  1. Set the Instant Pot to 'Sauté' mode. Add garlic-infused oil.
  2. Add diced chicken thighs and brown on all sides, about 5 minutes.
  3. Stir in curry powder, turmeric, and cumin; cook for 1 minute until fragrant.
  4. Pour in coconut milk and vegetable broth, stirring to combine.
  5. Add diced carrots and bell pepper; mix well.
  6. Seal the lid, set to 'Manual' for 15 minutes on high pressure.
  7. Allow a natural release for 10 minutes, then switch to a quick release for remaining pressure.
  8. Stir in lime juice, and taste to adjust seasoning if necessary.
  9. Serve over cooked rice or quinoa, garnished with fresh cilantro if desired.