Coconut Lime Chicken Pressure Cooker Recipe
Tender, juicy chicken breasts infused with coconut and lime flavors, cooked quickly in a pressure cooker for a comforting, delicious meal in under 30 minutes.
Equipment
- 1 Pressure cooker Electric or stovetop
Ingredients
Main ingredients
- 2 tablespoons Refined coconut oil or olive oil for searing
- 4 Skinless, boneless chicken breasts about 1 ½ to 2 pounds
- 1 ¾ teaspoons Kosher salt divided
- 2 Large shallots peeled and sliced
- 12 oz Fresh green beans trimmed
- 3 cloves Garlic minced
- 1 ½ teaspoons Fresh ginger minced or grated
- ¾ cup Low-sodium chicken broth
- 13.5 oz Coconut cream one shaken can
- 2 Fresh limes for zest and juice
- Fresh cilantro optional, for garnish
- Lime wedges optional, for serving
- Toasted coconut optional, for garnish
- Rice for serving
Instructions
Instructions
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Season chicken with 1 teaspoon kosher salt.
- Sear chicken 3–4 minutes per side until golden. Set aside.
- Reduce heat to medium, add remaining tablespoon coconut oil and sliced shallots. Cook about 3 minutes until soft.
- Stir in green beans, garlic, and ginger. Cook 4–5 minutes until beans begin softening.
- Pour in chicken broth and deglaze the pan, simmering for 2 minutes.
- Mix in coconut cream, remaining ¾ teaspoon salt, and lime zest. Simmer until slightly thickened.
- Return chicken to sauce, cover, and cook 10–12 minutes until done.
- If using a pressure cooker, finish with quick release after pressure cooking ends.
Notes
Serve over rice and garnish with fresh cilantro, lime wedges, or toasted coconut if desired. Store in fridge up to 3 days or freeze up to 2 months. Reheat gently and refresh with lime juice.