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A plate of Instant pot coconut curry next to pieces of naan.
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Instant Pot Coconut Chicken Curry

Instant Pot coconut chicken curry is a simple curry that's easy to make! This flavorful curry is so good that you'll want to skip the takeout.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 11 minutes
Pressure Release 10 minutes
Total Time 41 minutes
Servings 8 servings
Calories 304kcal
Author Kate at Eating in an Instant

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

Serving: 1serving | Calories: 304kcal | Carbohydrates: 12g | Protein: 25g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 354mg | Potassium: 776mg | Fiber: 3g | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 3mg