The Creamiest Instant Pot Coconut Curry Chicken Recipe Ever

Culinary adventures with instant pot coconut curry chicken spark excitement in every kitchen.

Fragrant spices dance through tender meat, creating a symphony of flavors.

Weeknight meals become extraordinary when simple ingredients combine magically.

Comfort arrives quickly through this one-pot wonder that promises deliciousness in minutes.

Creamy coconut blends seamlessly with aromatic curry, promising a meal that satisfies deeply.

Rich, warming notes invite you to experience a global taste journey.

Warm up your appetite and get ready to savor every delectable bite.

Why Instant Pot Coconut Curry Chicken Rocks

• Conquer Complex Flavors Easily: Master an impressive coconut curry chicken without advanced cooking skills, bringing restaurant-quality taste directly to your kitchen.
• Speed Through Dinner Prep: Complete a delicious, hearty meal in minimal time using the Instant Pot's quick cooking technology, perfect for busy weeknight dinners.
• Customize Your Culinary Adventure: Adapt the recipe with optional toppings like roasted cashews or adjust spice levels to match personal preferences, making it a versatile crowd-pleaser.
• Nourish with Global Comfort: Enjoy a one-pot wonder that delivers rich, warming flavors inspired by international cuisine, transforming ordinary ingredients into an extraordinary dining experience.

What You Need For Instant Pot Coconut Curry Chicken

• Chicken Thighs: A flavorful cut with rich taste and tender texture that absorbs the curry sauce perfectly.

• Onions, Garlic, Ginger: A classic flavor base that provides depth and complexity to the curry's overall taste profile.

• Chicken Broth: Creates the foundational liquid for cooking and adds additional savory flavor.
• Coconut Milk: Provides a creamy, rich base that softens the spices and creates a smooth sauce.
• Tomato Paste: Adds richness and helps thicken the sauce with a subtle tangy undertone.

• Ground Spices: Add warmth and complexity to the curry's flavor profile.

• Lime Juice: Brightens the dish with a fresh, citrusy accent.
• Cilantro, Green Onions: Provide fresh herbal notes and color to the final dish.
• Olive Oil: Used for initial sautéing and creating a base for cooking.

• Roasted Cashews: Adds a crunchy texture and nutty flavor to the dish.

• Steamed Rice: Serves as the perfect base to soak up the flavorful curry sauce.

Cook Instant Pot Coconut Curry Chicken The Easy Way

Step 1: Fire Up the Instant Pot

Turn on the Instant Pot to sauté mode and heat olive oil until it starts to shimmer and dance in the pot. The oil should look glossy and ready for cooking action.

Step 2: Sear the Chicken

Brown chicken thighs in the hot oil, cooking each side for 2-3 minutes until they develop a gorgeous golden color. Transfer the seared chicken to a waiting plate.

Step 3: Caramelize the Onions

Toss diced onions into the pot and cook until they turn soft and translucent, releasing their sweet flavor for about 3 minutes.

Step 4: Awaken the Spices

• Minced garlic
• Grated ginger
• Ground spices

Stir continuously for 30-45 seconds to unlock their incredible fragrance and depth of flavor.

Step 5: Deglaze the Pot

Pour chicken broth into the pot, scraping up all those delicious browned bits stuck to the bottom. These little flavor bombs will make your curry incredible.

Step 6: Create the Creamy Sauce

• Tomato paste
• Coconut milk

Blend until smooth and luxuriously combined.

Step 7: Return the Chicken

Gently place the seared chicken thighs back into the sauce, nestling them comfortably.

Step 8: Pressure Cook

Seal the Instant Pot lid and cook on high pressure for 10 minutes. Let the magic happen!

Step 9: Release the Pressure

Allow natural pressure release for 5 minutes, then quickly release any remaining pressure.

Step 10: Shred and Finish

Remove chicken and slice or shred into bite-sized pieces. Stir in fresh lime juice and taste the sauce, adjusting seasonings as needed.

Step 11: Final Touch

Return chicken to the sauce, ensuring every piece is gloriously coated.

Step 12: Garnish and Serve

• Fresh cilantro
• Sliced green onions
• Roasted cashews (optional)

Serve piping hot over steamed rice for a dinner that’ll make everyone’s taste buds dance with joy.

Quick Tips For Instant Pot Coconut Curry Chicken

• Prevent Burning: Deglaze the pot thoroughly after sautéing to remove stuck bits and prevent scorching during pressure cooking.
• Enhance Flavor Depth: Toast ground spices briefly to awaken their essential oils and intensify the curry's aromatic profile.
• Texture Control: Choose bone-in chicken thighs for richer flavor and more tender meat that stays juicy during pressure cooking.
• Customize Heat Level: Adjust spice intensity by adding more or less curry powder, or include a fresh chili pepper for extra kick.
• Boost Protein Alternatives: Swap chicken with firm tofu, chickpeas, or mixed vegetables for vegetarian and vegan-friendly variations.

Flavorful Twists On Instant Pot Coconut Curry Chicken

• Tropical Island Curry: Replace chicken thighs with shrimp, adding pineapple chunks for a sweet-tangy Hawaiian-inspired version.
• Mediterranean Herb Curry: Swap chicken with lamb, incorporate rosemary and oregano, using Greek yogurt instead of coconut milk for a Mediterranean profile.
• Vegetarian Green Curry: Substitute chicken with roasted cauliflower and chickpeas, adding spinach and green bell peppers for extra nutrition and color.
• Spicy Korean Fusion Curry: Use gochujang paste, replace chicken with Korean-style marinated beef, garnish with kimchi and sesame seeds for a bold Korean twist.

Best Pairings For Instant Pot Coconut Curry Chicken

• Pair with Vibrant White Wine: Select a crisp Riesling or Gewürztraminer with slight sweetness to complement the curry's spicy and creamy profile, balancing the dish's complex flavors.
• Serve with Cooling Cucumber Raita: Prepare a refreshing yogurt-based side with diced cucumbers, mint, and a pinch of cumin to provide a cool contrast to the warm, spicy curry.
• Match with Jasmine Coconut Rice: Cook jasmine rice with a splash of coconut milk to enhance the recipe's coconut notes, creating a harmonious and luxurious base for the chicken curry.

Keep Instant Pot Coconut Curry Chicken Fresh And Tasty

• Store leftover coconut curry chicken in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled curry to freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 2-3 months, maintaining best flavor and texture.
• Thaw overnight in the refrigerator before reheating. Warm gently in a saucepan over medium-low heat, stirring occasionally to prevent sauce separation. Add a splash of chicken broth if sauce seems too thick.
• Portion curry into individual containers for easy grab-and-go lunches or dinners. Keep rice separate to prevent sogginess, combining just before eating to maintain optimal texture and flavor.

Instant Pot Coconut Curry Chicken: Your Questions Covered

• Is this recipe spicy?

The heat level can be adjusted by reducing or increasing the amount of ground spices like cayenne or red chili powder. For a mild version, use less spice or omit hot peppers completely.

• Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well. Just reduce cooking time to 8 minutes to prevent drying out, as breasts are leaner than thighs.

• Do I need an Instant Pot to make this recipe?

While an Instant Pot provides quick cooking, you can adapt this to a traditional stovetop or slow cooker. Stovetop methods will require longer cooking times and occasional stirring.

• What if I don't have all the spices?

Core spices like garam masala and turmeric are key for authentic flavor.

Instant Pot Coconut Curry Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Creamy instant pot coconut curry chicken brings Indian-inspired comfort to weeknight dinners with minimal effort. Rich spices and tender chicken create a perfectly balanced meal that satisfies complex flavor cravings you’ll want to savor again and again.

---

Ingredients

Scale 1x2x3x

Protein:

• 1.5 lbs boneless, skinless chicken thighs
• 0.5 cup chicken broth

Spices and Aromatics:

• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 cloves garlic, minced
• 1 piece fresh ginger, grated
• 1 medium onion, diced
• 1 tsp salt
• 0.5 tsp black pepper

Liquid and Creamy Base:

• 1 can (14 oz) coconut milk
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1 lime, juiced

Optional Garnish and Serving:

• 2 green onions, sliced
• 1/4 cup roasted cashews (optional)
• Cooked rice for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate the Instant Pot using sauté mode and warm the olive oil until shimmering.
2. Sear the chicken thighs for 2-3 minutes per side until golden brown, then transfer to a plate.
3. Add diced onions to the pot and cook until translucent, approximately 3 minutes.
4. Incorporate minced garlic, grated ginger, and all ground spices, stirring continuously for 30-45 seconds to release aromatic oils.
5. Pour in chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
6. Mix in tomato paste and coconut milk, whisking until smooth and fully combined.
7. Return chicken thighs to the pot, nestling them into the sauce.
8. Secure the Instant Pot lid, set to high pressure, and cook for 10 minutes.
9. Allow natural pressure release for 5 minutes, then perform quick release.
10. Remove chicken and shred or slice into bite-sized pieces.
11. Stir lime juice into the sauce and adjust seasoning if needed.
12. Return chicken to the sauce, coating thoroughly.
13. Garnish with fresh cilantro, sliced green onions, and optional roasted cashews.
14. Serve hot over steamed rice, creating a vibrant and fragrant meal.

Notes

• Prevent dry chicken by choosing chicken thighs, which retain moisture better than chicken breasts during pressure cooking.
• Use fresh ginger and garlic for maximum flavor intensity, avoiding pre-minced versions that can taste flat and less aromatic.
• Create dairy-free adaptations by substituting coconut milk with alternative plant-based milks like almond or cashew milk, maintaining similar creamy consistency.
• Reduce spice levels for sensitive palates by halving ground spice quantities or using mild curry powder instead of more intense blends.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 120 mg