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Coconut Lime Chicken Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Coconut Lime Chicken Pressure Cooker Recipe You Gonna Love

This flavorful coconut lime chicken recipe comes together quickly using a pressure cooker for maximum taste and minimal effort. Creamy, bright, and satisfying!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 520 kcal

Equipment

  • 1 Skillet Large skillet for searing and simmering

Ingredients
  

Main Ingredients

  • 2 tablespoons coconut oil or olive oil divided
  • 4 skinless, boneless chicken breasts 1 ½ to 2 pounds
  • 1 ¾ teaspoons kosher salt divided, plus more for taste
  • 2 large shallots peeled and sliced
  • 12 ounces fresh green beans trimmed
  • 3 garlic cloves minced
  • 1 ½ teaspoons fresh ginger grated or finely minced
  • ¾ cup low-sodium chicken broth
  • 1 13.5-ounce can coconut cream shaken well
  • 1 teaspoon lime zest freshly grated, from about 2 limes
  • 1 tablespoon fresh lime juice plus more for taste, from 1 to 2 limes
  • Fresh cilantro for garnish (optional)
  • Lime wedges and toasted coconut for serving (optional)
  • Freshly steamed rice for serving (optional)

Instructions
 

Instructions

  • Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Season chicken breasts with 1 teaspoon kosher salt.
  • Add the chicken to skillet and sear until golden brown on both sides, about 4 to 5 minutes per side. Then remove the chicken and set aside.
  • Reduce heat to medium and add remaining tablespoon of coconut oil. Toss in the shallots and cook for about 2 to 3 minutes till they soften up.
  • Stir in green beans, garlic, and ginger. Let them cook together for 2 minutes or until you smell that fresh ginger scent filling the air.
  • Pour in chicken broth and coconut cream, stirring to combine well. Bring all that to a simmer so everything starts to meld.
  • Put the chicken back in the skillet, nestle it right into the veggies and sauce. Cover and let simmer for 15 to 20 minutes or till chicken is cooked through and green beans tender but still got a snap.
  • When done, remove from heat. Stir in lime zest and season with more salt if you think it needs it, and add lime juice as well for that final zing.
  • Serve hot with sauce over the top, garnish with cilantro and maybe some lime wedges or toasted coconut if you’re feeling fancy. Steamed rice on the side works real good too.

Notes

Store leftovers in airtight container in the fridge for 3 to 4 days, or freeze for later. Reheat gently and add broth if needed to thin sauce.