Instant Pot Coconut Sun-Dried Tomato Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hands-off Whole30 chicken dish with coconut milk, sun-dried tomatoes, and capers: 10 minutes at high pressure and a 10-minute natural release, then a 3-minute simmer to thicken the sauce. This Asian-inspired chicken recipe (dairy-free, whole30), ready in about 25 minutes, pairs boneless skinless chicken breasts, coconut aminos, sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place chicken pieces in the Instant Pot, then add 2 tbsp coconut aminos, 3 tbsp chopped sun-dried tomatoes, 1 tbsp drained capers, and 3 minced garlic cloves.
  2. Step 2: Stir in 1/2 cup coconut milk, 1/2 tsp sea salt, and 1/4 tsp black pepper until combined.
  3. Step 3: Secure lid, set valve to sealing, and cook on high pressure for 10 minutes.
  4. Step 4: Allow natural release for 10 minutes, then quick-release any remaining pressure. Open lid and check chicken is cooked through (165°F internal temp).
  5. Step 5: Transfer chicken to a plate and pour sauce into a small saucepan. Simmer over medium heat for 3 minutes until slightly thickened, then spoon over chicken before serving.

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