This Instant Pot coconut chicken curry is a mild creamy curry. It makes a healthy dinner, made with just a few ingredients, and really quick and easy to make!
If you’re looking for an easy Instant Pot recipe that even picky eaters will eat, then try this creamy coconut curry chicken! This hearty and comforting dish is made with just a few simple ingredients that you probably already have in your kitchen, and it takes just 30 minutes to make!
Perfectly cooked and juicy chicken is smothered in a rich, aromatic, and creamy coconut curry sauce, then served over fluffy white rice.
You might think that curry is a bit complicated, and you need to be a very experienced cook to be able to make a great curry. But that is definitely not the case! In fact, curry is one of the easiest dinners that you can ever make! Especially if you’re using an Instant Pot, making this curry is truly a breeze!
In case you’re wondering, here’s the Instant Pot that I use and love!
- Chicken – you can either use boneless and skinless chicken breast or thighs. Just cut into 1-inch bite-size pieces.
- Onion, garlic, ginger. The curry dream team!
- Spices – I use mild curry powder to make this curry, and season with salt and ground black pepper.
- Fresh ingredients – Red bell pepper, lime, and cilantro leaves.
- Oil – use any kind of oil to saute the onion, garlic, and ginger. I usually go for coconut oil, or vegetable oil. You can also use olive oil, or corn oil if you like.
- Coconut milk – canned full-fat coconut milk. Shake the can really well before opening.
How to make Instant Pot Coconut curry chicken?
You can totally turn this into a dump and start recipe if you like, by throwing all of the ingredients (except for the coconut milk, bell peppers, cilantro, and lime juice) in the Instant Pot. But I prefer sauteing the onion, ginger, and garlic first, just to activate the flavors and for the ginger to lose its crunch.
I also lightly toast the spices (the curry powder) to activate the flavors before adding the rest of the ingredients.
If you choose to saute onion, ginger, and garlic then you will need to deglaze the pot with half a cup of vegetable stock or water. Do this to avoid getting a BURN message.
Add the chicken and more stock, then cover with the lid and pressure cook on high for 5 minutes.
The cooking time is just 5 minutes on high pressure. Keep in mind that the pressure cooker takes around 10 minutes to come to pressure. Once the cooking program ends, quickly release the steam and carefully open the lid.
Press on SAUTE, add the diced bell pepper, then stir in the coconut milk, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley or cilantro, and a squeeze of lime.
Tip: Make sure not to add the coconut milk before pressure cooking as it will become super thin and will disintegrate.
Is this recipe spicy?
I use 2 tablespoons of mild curry powder to make this, and it turns out quite mild. But if you like it a bit spicy, you can use 3 tablespoons of curry powder. Or use spicy curry powder. If you only have mild curry powder, you can add chili powder to make it spicier.
So keep in mind, it all depends on what kind of curry powder you use, and the amount of the curry powder of course!
Can I use frozen chicken?
You totally can if it’s diced! The only difference is that Instant Pot will take a bit longer to come to pressure but that’s it.
What to serve this curry with?
- Basmati rice – probably the most traditional way and the most delicious. I love cooking basmati rice in the Instant Pot, and it turns out so perfect every single time!
- Brown rice – to keep things healthier, make brown rice in the Instant Pot, and serve it with this coconut curry chicken.
- Cilantro lime rice – I make mine in the Instant Pot!
- Quinoa – I also make my quinoa in the Instant Pot, and it’s a healthier alternative to rice.
Storing, freezing, and reheating.
- To store: Store in an airtight container in the fridge for up to 4 days.
- To freeze: Freeze in a freezer container or bag for up to 3 months.
- To reheat: Thaw overnight in the fridge, then reheat in the microwave or over the stovetop. If the sauce is too thick, add a splash of water and mix.
Recommended tools to make this recipe
- An Instant Pot – this is the Instant Pot that I own and love!
- Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money.
- Spatula – I use this heat resistant spatula for cooking, it’s so convenient and does not damage my pots and pans.
More Instant Pot curry recipes
- 2 tablespoons vegetable oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons mild curry powder
- 1 cup (250 ml) vegetable stock
- 2 pounds (900 grams) chicken breasts cubed into bite-size or 1 inch pieces
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can full fat coconut milk
- 1 red bell pepper diced
- 1 lime juiced
- 1 tablespoon fresh cilantro leaves chopped
- Cooked rice for serving
- On the Instant Pot press on SAUTE and heat the oil. Add the onion and saute until it's translucent. Add the garlic and ginger, and cook until fragrant (about 1 minute).
- Add the curry powder then stir and cook for a minute.
- Deglaze the pot by adding ½ cup of vegetable or chicken stock, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. Switch off the saute setting.
- Add the diced chicken, season with salt and pepper, and add the rest of the stock. Give everything a good mix.
- Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
- Carefully open the lid, and press on SAUTE. Add the diced bell pepper, then stir in the coconut milk, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley or cilantro, and a squeeze of a lime.
- For a mild curry, use 2 tablespoons of curry powder. For a spicier curry, use 3 tablespoons of curry powder.
- Use full-fat coconut milk (canned).
- Serve with cooked basmati, jasmine, brown, or cauliflower rice.
- If you’re not a fan of bell peppers, you can substitute with fresh spinach leaves. Add them at the end of the cooking process, and let them just wilt.
- If the sauce is not thick enough, you can thicken it with cornstarch slurry. Mix 2 tablespoons of cornstarch with 1 tablespoon of water and add to the sauce. Bring the sauce to a simmer, and stir until the sauce thickens.
- If you don’t have fresh ginger available, you can use 1 tsp of ground ginger instead.
- Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
- Freeze in a freezer-safe container for up to 3 months.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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