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Instant Pot Garlic Coconut Butter Chicken & Potatoes

Prep Time1 min
Cook Time10 mins
Total Time11 mins
Servings: 1



  • Place a long strip of silver foil onto your worktop. Sprinkle it with salt and pepper. Pat the chicken leg into the salt and pepper so that it is well seasoned.
  • Now pat it with the garlic and mustard. Rub in the coconut butter as this will help with creating a crispy skin.
  • Chop the potato into small chunks and add the potato and onion to the silver foil.
  • Seal your silver foil packet and give it a good shake so that the seasonings will be evenly distributed.
  • Place it onto the steaming shelf in your Instant Pot and add 200ml of water to the bottom of the pot.
  • Place your lid on the Instant Pot and turn the valve to sealing.
  • Cook for 10 minutes on the steam function.
  • Once cooked allow to cool for 2-3 minutes before opening the lid.
  • Sprinkle with parsley and serve.


I find that if you can’t get hold of coconut butter that equal amounts of coconut oil and olive oil can work just as well.
We have found the best place to source chicken legs beef to make Instant Pot Garlic Coconut Butter Chicken & Potatoes is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.