Easy Chicken Turmeric Recipe

This easy chicken turmeric recipe is a quick and healthy meal with bold flavor! It’s paleo friendly, whole30, low-carb, and keto, too!

When I did the reader survey at the beginning of the year, you guys wanted to know How to use turmeric, and requested more Instant Pot and low-carb recipes.

So, here you go. All the things you want in ONE super-simple, good-4-you kinda meal. I also made a recipe for Instant Pot turmeric tahini chicken soup, if that is more your fancy.

Our story begins, as all good stories do, with sizzling smooth coconut oil dancing across the base of our Instant Pots. Then it rains juicy little nuggets of chicken.

The weather takes a turn, as clouds gather with a chance of coconut milk showers.

Then came the brussels sprouts, later to be joined by tender-crisp broccoli and slivers of vibrant red pepper.

The end.

Why You Will Love This Recipe

• Coconut milk is mixed with spicy turmeric and cinnamon, a flavorful punch of fresh ginger and a twirl of tomato paste to bring allll the flavors together.
• It is good for you. Don’t believe me? Read on.
• It’s an Instant Pot recipe, which leaves you with more time to do other things. And we all like that.
• Turmeric is what gives curry its golden color, so this little bowl of golden goodness is going to give you Instant Pot tahini cashew curry and mango chicken curry vibes, but with this subtly smooth flavor profile of cinnamon and tomato tingling across your taste buds.

is turmeric good for you?

Turmeric is considered an anti-inflammatory. Although short-term inflammation is good for your bodies, it becomes a problem when it’s chronic and starts to attack our bodies’ own tissues. Studies have shown that inflammation occurs with every Western disease, so turmeric can play a role in preventing and treating these diseases!

How to Cook Vegetables in the Instant Pot

The secret to cooking vegetables in the Instant Pot is to use a combination of high pressure and the natural steam that the high pressure makes!

You want to cook your heartier vegetables (like brussels sprouts) under high pressure for just ONE MINUTE. <— Yep, only one minute. I tried 3 minutes and it was like vegetable soup.

You want to cook your daintier vegetables (like peppers and broccoli) by doing a quick steam release, throwing them in (diced nice and small!) covering the pot and letting them steam for 10-15 minutes.

VOILA! Perfectly soft brussels and tender-crisp broccoli and peppers.

INGREDIENTS

• 2 tbsp coconut oil, melted and divided
• 8 oz chicken breast, cubed
• 1/2 cup light coconut milk
• 2 tsp tomato paste
• 1 tsp fresh ginger, minced
• 3/4 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• pinch of pepper
• 1 cup small Brussels sprouts, trimmed (halved if large)
• 1 cup broccoli, cut into very small pieces
• 1/2 red bell pepper, cut into very small pieces
• cilantro, for garnish

INSTRUCTIONS

Cook

Pour 1 1/2 tablespoons of the coconut oil into the IP and turn to sauté mode. Once hot, add in the chicken and cook until lightly golden brown and no longer pink inside, about 4-5 minutes.

Whisk

While the chicken cooks, whisk all the ingredients (and the remaining oil) — save for the brussels sprouts — until smooth. Once the chicken is cooked, pour into the IP.

Add

Add in the brussels sprouts. Stir to coat with the sauce. Cover the IP (make sure it’s set to sealing) and change to manual mode. Set it at high pressure for 1 minute.

Cover

Once cooked, immediately do a quick release. Once the steam is released, throw in the broccoli and peppers, stirring to coat. Cover with the lid and let sit 20-25 minutes, or until the veggies are steamed.

Garnish

Garnish with cilantro.

DEVOUR!

Variations

If you want to make this Instant Pot chicken turmeric and vegetables a little heartier, you could serve it with a side of rice or cauliflower rice. But Mr. FFF and I found this plenty filling on its own if you’re not looking for a super-heavy dinner!

Vegetarians can replace the chicken breast with tofu or tempeh cubes. (Be sure to adjust the cooking time.) Add some red pepper flakes or minced chili peppers to the dish if you like the heat. And for those of you who like creamier dishes, increase the amount of coconut milk or add a tablespoon of coconut cream.

Serving Suggestions

Here are some dishes I’ve made for the site that could work well with chicken turmeric. You may want to replace whichever spices are included with turmeric so that there are no flavor clashes.

Roasted Air Fryer Cauliflower: A personal fave. Not only can you add the turmeric to keep the flavor consistent, you’ll already have the air fryer out so you can use it to do the chicken AND the cauliflower.

Instant Pot Coconut Rice: Another easy one, considering you’ll already have the air fryer out. This one works well with the coconut oil and milk included in the recipe.

Healthy Crunchy Quinoa Salad: Quinoa is a healthy alternative to rice. This one provides a delectable crunch and the turmeric can be added with ease.

FAQs

How To Store Easy Chicken Turmeric

Let the chicken cool completely. Store in an airtight container and then keep in the fridge for up to 4 days. If you don’t think you’ll eat the chicken in that time, you’d best freeze it. It should keep for up to 3 months. When you’re ready to eat it, let the chicken thaw in the fridge overnight before cooking on the stove, in the oven, or in the microwave.