Instant Pot coconut chicken curry is a simple, weeknight curry that’s so easy to make! This flavorful curry is so good that you’ll want to skip the takeout.
Instant Pot coconut chicken curry is an easy way to make curry right at home in your Instant Pot. This simple dish is made with everyday ingredients, and it takes minimal prep to make.
And the dish is so tasty! The chicken is tender, and the sauce is packed with flavor. It makes an easy weeknight dish that’s sure to please.
How to make Instant Pot coconut chicken curry
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.
Step 1: Press sauté. Once the Instant Pot reads “hot”, add the coconut oil.
Step 2: Stir in the onion, and cook for 1 minute, stirring regularly.
Step 3: Add curry powder, garlic, and ginger. Cook, stirring the entire time, for 1 minute. Press cancel.
Step 4: Pour in the broth, and scrape up any browned bits from the bottom of the pot.
Step 5: Add the chicken.
Step 6: Top the chicken with diced tomatoes, tomato paste, and salt and pepper.
Step 7: Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure that the pressure release valve is set to sealing. It will take about 10 minutes or so for the pot to come to pressure.
Step 8: Once the cooking time has finished, let the pressure release naturally for 10 minutes.
Step 9: Release any remaining pressure by carefully turning the pressure release valve to venting.
Step 10: Press sauté.
Step 11: Stir in the coconut milk, and then press cancel.
Tips
- Curry powder: Feel free to adjust the amount of curry powder to taste. If you’re unsure as to how strong you’d like it to be, I recommend starting with less and then adding more as needed.
- Sugar: Some curries call for a bit of sugar to offset the acidity in the tomatoes. Feel free to add a bit of brown sugar to taste if you prefer.
Serving suggestions
I like to serve this curry topped with a sprinkle of fresh cilantro. It’s great over basmati rice or with a side of naan.
Storage
Store any leftover chicken curry in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
Instant Pot Coconut Chicken Curry
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 cup diced white onion or yellow onion
- 1 tablespoon yellow curry powder
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1/4 cup chicken broth
- 14.5 ounce can diced tomatoes drained
- 6 ounce can tomato paste
- 2 pounds boneless, skinless chicken breast in 1-inch pieces
- Salt and pepper to taste
- 14 ounce can coconut milk
Instructions
- Press sauté.
- Once the Instant Pot reads “hot”, add the coconut oil.
- Stir in the onion, and cook for 1 minute, stirring regularly.
- Add curry powder, garlic, and ginger. Cook, stirring the entire time, for 1 minute.
- Press cancel.
- Pour in the broth, and scrape up any browned bits from the bottom of the pot.
- Add the chicken.
- Top the chicken with diced tomatoes, tomato paste, and salt and pepper.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 8 minutes. Be sure that the pressure release valve is set to sealing. It will take about 10 minutes or so for the pot to come to pressure.
- Once the cooking time has finished, let the pressure release naturally for 10 minutes.
- Release any remaining pressure by carefully turning the pressure release valve to venting.
- Press sauté.
- Stir in the coconut milk, and then press cancel.
Notes
- Curry powder: Feel free to adjust the amount of curry powder to taste. If you’re unsure as to how strong you’d like it to be, I recommend starting with less and then adding more as needed.
- Sugar: Some curries call for a bit of sugar to offset the acidity in the tomatoes. Feel free to add a bit of brown sugar to taste if you prefer.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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