(Total Time: 10 MIN| Serves: 4)


1 medium Onion

6 cloves Garlic

1 oz Ginger

1 cup Coconut Milk

10 oz Ro-Tel Canned Tomato and Chilies

1 tbsp. Powdered Chicken Broth Base

1 tsp Ground Turmeric

1 lbs Boneless Chicken Thighs (cut into 1½ inch chunks)

1½ cups Celery Stalks (chopped)

2 cups Swiss Chard (chopped)


Place the onion, garlic, ginger, tomatoes and chilies, turmeric, broth base, and a half cup of coconut milk in a food processor and blend until smooth.
Transfer into the Instant Pot, and add chicken, celery and Swiss chard.
Place and lock the lid and manually set the cooking time to 5 minutes at high pressure.
When done let the pressure naturally releases for 10 minutes and then quick release it.
Add the remaining half cup of coconut milk, stir and serve.

(Calories: 405 | Total Fats: 31g | Net Carbs: 9g | Proteins: 21g |Fibers: 2g)