1 lb. boneless skinless chicken breast, cubed
juice from one lime
2 cloves garlic, minced
1 inch ginger, minced
1 tsp. white pepper
1 tsp. salt
3 Tbsp. ghee or neutral oil

  • toss chicken with lime juice and spices, and chill for 30 minutes
  • heat oil in instant pot on saute
  • saute chicken until browned, then remove and set aside

1 onion, diced
2 cloves garlic, minced
1 tsp. cardamom
4 cloves
2 tsp. chili powder
2 tsp. coriander
1 tsp. fennel

  • add onion to instant pot and saute for 3 minutes
  • add garlic and spices and saute for another minute

1 1/2 cups jasmine rice
1 1/2 cups water

  • soak rice in 1 1/2 cups water for 20 minutes, then drain

1 cup chicken stock
1 can coconut milk
1 cup water

  • add chicken stock and scrape any brown bits from bottom of the pot
  • add coconut milk and stir, then return chicken with juices
  • add trivet to pot, then add prepared rice and water to a bowl on top
  • cook on high pressure for 5 minutes, then allow to slow release for 5 minutes
  • fully release pressure and remove rice (cover to keep warm)
  • stir in coconut milk and saute until sauce is thickened

source: https://cooking.nytimes.com/recipes/1022902-singaporean-chicken-curry and https://carameltintedlife.com/instant-pot-thai-chicken-curry-and-rice-pot-in-pot-method/