Recipe: Instant Pot Coconut Lime Chicken



Ahh, the instant pot. I've waxed poetic about my latest favorite kitchen appliance before, so I'll spare you this time. But let's just say I use my instant pot. A LOT. And by a lot, I mean, probably 3-4 days a week. And this recipe? This one is a family favorite. It's so incredibly simplistic and un-fancy, but honestly, that's how we eat around here! We focus on real foods that feel good in our bodies and we don't complicate it much. We love bold flavors and variety, but more often than not we stick with the tried and true, around here. It's what's easiest, in this season with two young kids and as much as I love meal prep to simplify healthy living- the Instant Pot just makes it a piece of cake.

So back to this actual recipe I make in the instant pot- like I said, simplistic and un-fancy. Totally. But not one bit short on flavor, or nutrition, because that's how we roll in the Healthy Mama kitchen. The creamy coconut milk packed with healthy medium chain fatty acids, digestion and immune-boosting ginger and vitamin C packed lime combine for a warm-weather flavor that's winter sickness friendly and creates the most creamy, flavor-packed chicken. Delicious on a bed of cauliflower (or regular ol' white) rice with just a sprinkle of fresh basil and some sauteed greens. Dinner comes together in no time.


Instant Pot Coconut Lime Chicken 1 tbsp coconut oil 1 1/2 lb boneless skinless chicken thighs

1 can full-fat coconut milk juice and zest of 1 large lime 1/2 tsp grated fresh ginger 1 clove garlic, minced 1 tbsp coconut aminos 2 tbsp coconut flour (if desired) sea salt as needed sliced fresh basil for topping, as desired.

1. Set IP to 'sautee' setting. Add coconut oil and once heated, add chicken. Season on both side with sea salt and sear until turning golden.

2. Meanwhile, whisk coconut milk, ginger, lime juice, zest garlic and coconut aminos.

3. Pour over chicken and set instant pot to 'manual' for 20 minutes.

4. When finished, release steam and if thickening is desired, remove 1/2 cup liquid and whisk in 2 tbsp coconut flour. Return to pot and mix well, sauteeing for another 2-5 minutes if desired to thicken. Season to taste and serve! See? Easy peasy. And way more delicious than it looks- promise! Let me know if you try it!


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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits