Go Back
–+ servings
5 from 15 votes

Instant Pot Coconut Curry Chicken

This Instant Pot coconut chicken curry is a mild creamy curry. It's healthy, made with just a few ingredients, and really quick and easy to make!
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 10 minutes
Instant Pot to come to pressure 10 minutes
Total Time 30 minutes

Equipment

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 192kcal | Carbohydrates: 8g | Protein: 2g | Fat: 19g | Saturated Fat: 16g | Cholesterol: 1mg | Sodium: 400mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 641IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/instant-pot-coconut-chicken-curry/