Every year during the winter months, I find myself turning to the Instant Pot to try to get a quick dinner on the table. This Instant Pot Chicken Coconut Curry recipe is one the whole family enjoyed. We’re big fans of curry, and we love Green Curry with Chicken and Potatoes.
Being able to throw this recipe together along with rice in the rice cooker–even if it is earlier in the afternoon–means we get to come home to a warm and yummy dinner that only took minutes to make.
This recipe is also perfect for those who are on gluten- and dairy-restricted diets. The coconut milk leaves you with a creamy rich curry without the need for heavy cream. I’m looking forward to hearing how you like this delicious curry recipe.
More Curry/Indian Family Favorites
- Chicken Curry and Rice Soup
- Mediterranean Couscous Salad
- Baked Honey Curry Chicken with Green Beans
- Basmati Rice with Turmeric and Peas
- Chicken Tikka Masala
- How to Make Naan Bread
step-by-step pictures on how to make instant pot chicken coconut curry
Tips for making Instant Pot Chicken Coconut Curry
- Choose a curry powder with the spice level you prefer.
- If you like extra heat, you can also add cayenne pepper or red pepper flakes.
- Add a few shakes of cinnamon to give it the underlying hint of sweetness. Trust me. Just do it!
- Use full-fat coconut milk for the best results.
- If you don’t have fresh ginger, you can use ginger paste or ground ginger, but fresh ginger will yield the best flavor.
- When releasing the pressure from the Instant Pot, place a hand towel over the valve to catch the steamy vapors.
- 1-2 tbsp canola oil or butter
- 1-1½ lbs chicken breast, cut into 1-inch pieces
- 2 medium onions, diced
- 3-4 cloves garlic, crushed
- 1 tbsp fresh ginger, grated or finely chopped (If using paste, use 2 tsp. If using ground, use 1 tsp.)
- 3 tbsp tomato paste
- 2 tbsp curry powder
- 2 tsp paprika
- ½ tsp ground cinnamon (can also add a pinch of ground cloves if desired)
- 1 (15 ounce) can coconut milk
- ¼ cup water
- *3/4 tsp salt (Taste curry powder. If it does not have salt, add an additional ¾ tsp, totaling 1½ tsp salt.)
- ¼ tsp pepper
- Steamed rice for serving
- Start rice cooker before starting the curry so that the rice will get done at the same time as the curry.
- Turn on your Instant Pot to saute and saute the onions, garlic, and ginger in the cooking oil or butter until they are tender.
- Add the curry powder, paprika, cinnamon, salt, pepper, and tomato paste. Sauté and stir for another minute to bring out the flavors of the spices.
- Add the water and coconut milk, stir well and add the chicken.
- Place lid securely on Instant Pot and set it to high pressure for 7 minutes.
- When done, carefully release pressure and give a quick stir. The curry might look runny. It will thicken as it cools, but if it seems extra thin you can stir in a mixture of 1 tbsp corn start and 1½ tbsp water to thicken it up before serving. Taste before serving and adjust flavors as necessary. Sometimes the strength of spices is lost in the pressure cooking process.
- Serve over steamed rice or with Naan Bread and enjoy!
Pressure cooker chicken curries are usually my go to when it comes to last minute dinners. I’m making this tonight and I’m so exited to eat it! #JanuaryGiveaway
This was delicious! I was bummed we only had enough leftover for one meal, which my husband took with him to work. I will definitely make this again!
Yay! I am so glad you liked it Nicole! I hate it when my husband takes the good leftovers to work. 🙂