Sprinkle chicken with 1 tablespoon of the cornstarch, 1 teaspoon of the curry powder, and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook, stirring constantly, 5 to 6 minutes or until golden brown. Stir in 1/2 cup of the stock, scraping pan to loosen browned bits. Transfer chicken mixture to inner pot of a 6-quart Instant Pot®.
Combine remaining 1 1/2 cups stock, remaining 1 1/2 teaspoons cornstarch, remaining 1 teaspoon curry powder, and coconut milk in a bowl; stir with a whisk. Stir coconut milk mixture into chicken mixture in cooker. Add kaffir lime leaves.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "More" mode. Press [-] or [+] to choose 1 hour cook time. Discard lime leaves.
During last 25 minutes of cook time, bring 3 cups water to a boil in a large saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Serve chicken mixture over rice; sprinkle with scallions and cilantro, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.