If you love curry and you’re a fan of chicken then you will love this Instant Pot chicken curry recipe. This delicious Coconut Curry Chicken Instant Pot meal is packed with flavor and it’s one you can enjoy at home as a healthy alternative to take-out.
This Instant Pot Coconut Curry Chicken is one of those recipes that you can cook from scratch which the entire family will love.
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What is Instant Pot Coconut Curry
Instant Pot Coconut Curry Chicken is a quick and easy meal made with chicken, curry powder or paste, coconut milk, and various vegetables. It’s cooked in an Instant Pot pressure cooker to create a flavorful dish in a fraction of the time it would normally take on the stovetop.
Why Is Instant Pot Chicken Curry so popular?
Chicken curry is a popular dish in certain parts of America and the UK. Brits love curry which became a popular British dish following world war two due to a huge influx of immigrants who brought the flavours and tastes of curry to England.
The term curry does not come from India but rather is a British term used in the mid-20th century to label many Indian-flavoured dishes.
Is Curry Good For You?
Whilst some curries have creams and come with carbs, there is a lot of goodness to be found in a curry dish. The many flavours and spices found in a curry is great for the immune system.
Many spices such as curry and garlic are filled with antioxidants which help fight cancer and can support the reduction of inflammation in the body.
What is the Best Curry Powder for Coconut Chicken Curry?
Curry powder is a blend of spices and can vary in flavor depending on the brand you choose.
For this Instant Pot Coconut Curry Chicken recipe, I like to use a mild powder as it allows for the other flavors in the dish to shine through.
However, feel free to experiment with different brands and spice levels until you find one that suits your taste. Add a little powder first and then add the remaining curry powder for a stronger taste.
Instant Pot Chicken Curry Ingredients
Here are the ingredients for this Coconut Chicken Recipe:
- 2 Chicken Breasts (8-12 oz), diced into bite-sized pieces.
- 1 Cup Chicken Stock.
- 3 Tablespoons Curry Powder – we use mild.
- 2 Tablespoons Olive Oil, vegetable oil or coconut oil.
- 1.5 Tablespoons Regular Soy Sauce (or low sodium)
- 2 Medium Carrots, sliced.
- 2 Medium Russet Potatoes, cut into quarters.
- 1/2 Medium Onion, diced.
- 8 Cloves Garlic, minced or diced finely.
- 1 Tablespoon Ginger Paste.
- ½ Teaspoon Cayenne Pepper.
- 2 Tablespoons Tomato Purée or paste.
- ¼ Cup Coconut Milk or coconut cream.
- Salt and Pepper to taste
Coconut Chicken Curry Cooking Times
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
How To Cook Instant Pot Chicken Curry With Coconut Milk And Potatoes
Step 1. Turn Your Pressure Cooker To Sauté Mode
Turn your pressure cooker onto the sauté setting. Add oil and add your diced chicken breasts. Add salt and pepper to your chicken breasts to lightly seasoned them.
Continue to stir your chicken around to cook thoroughly. If you find that your chicken pieces are sticking more than your liking, you can add another tablespoon of oil.
Extra Tip: You can also use unsalted butter or coconut oil rather than vegetable oil as an alternative if prefered.
Step 2. Add Your Chicken Breasts
Once your chicken meat has completely cooked, poke holes in the chicken to see if it has cooked all the way through, then remove it from the pot and set aside.
Step 3. Add Your Onions.
Next, add your onion. continue to stir frequently to prevent the onions. from sticking. Sauté for about 2 to 3 minutes until they are caramelized.
Step 4. Add Your Chicken Broth And Curry Powder
Once your onions are done cooking, add to the pot your chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
Stir in (Optional extras: – diced tomatoes, tomato sauce, black pepper)
Note: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached your desired spiciness.
Step 5. Deglaze The Instant Pot
There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the bottom of the Insta pot to make sure that anything leftover is removed.
This prevents your food from burning, as well as will save you from getting the “burn” message.
Add your cooked chicken breast to the chicken broth and spices. Mix the ingredients well. Add In your diced potatoes and sliced carrots. Stir well.
Step 6. Close The Instant Pot Lid
Place the lid on your pressure cooker. Close the valve by pushing it away from you. Set your Instant Pot to high pressure for 5 minutes with a 10-minute natural release.
Step 7. Manually Release Pressure
After the 10 minutes natural release, release the remaining pressure using a quick release.
Step 8. Add Your Coconut Milk
Add the coconut canned milk and stir.
Step 9. Garnish And Serve Your Instant Pot Coconut Curry
You can serve this coconut curry chicken with cilantro as a garnish. Serve with basmati rice and lime juice, white rice or nan-bread, or simply enjoy this tasty chicken curry dish by itself.
Can You Use Frozen Chicken Breast?
Yes, you can use frozen chicken breasts for this curried chicken recipe. However, you will need to increase the cooking time from 5 minutes to 8-10 minutes on high pressure. Make sure that your chicken is fully cooked before serving.
Can I use Chicken Thighs Instead of Chicken Breasts?
Yes, you can use chicken thighs instead of chicken breast. However, if using chicken thighs, make sure they are boneless and skinless. You may need to adjust the cooking time slightly as well.
Can you Freeze Coconut Chicken Curry?
Yes, you can freeze Chicken Curry Instant Pot recipe. Allow to completely cool before placing in an airtight container or freezer bag and storing in the freezer for up to 2 months.
To thaw, place in the fridge overnight and reheat on the stovetop or microwave until heated through.
How to Store Coconut Chicken Curry
You can store this Coconut Chicken Curry in an airtight container or refrigerator for up to 4 days. Reheat on the stovetop or microwave until heated through before serving again.
What Vegetables Can I Use In Instant Pot Coconut Chicken Curry?
In this Instant Pot Coconut Curry Chicken recipe, I like to use a mixture of onions, potatoes and bell peppers, however, you can also add mushrooms and peas for added texture and nutrition.
Gluten-Free Coconut Curry
Making this recipe a Gluten free option is easy. Simply substitute tamari for the soy sauce and ensure that any ingredients added are also gluten-free.
Serve with steamed rice or quinoa instead of bread. For low-carb options, serve as is or over cauliflower rice.
You could also omit the potatoes if you want this to be a low-carb curry.
Instant Pot Coconut Curry Vegetarian
To make this coconut curry vegetarian simply switch the chicken for chickpeas or your favorite plant-based protein such as tofu or tempeh. Also, be sure to switch chicken stock to vegetable stock.
Instant Pot Coconut Curry Lentils
You could also use lentils and ground turmeric in this coconut curry recipe if you’re looking for a plant-based meal option.
Can I Make This Into A Coconut Curry Chicken Soup?
To make this curry into a coconut curry chicken soup recipe simply add 2 extra cups of chicken broth and add coconut milk (an extra 1/2 cup). You could also add a can of diced tomatoes if you wish.
Serve your coconut curry chicken soup with extra cilantro as a garnish and enjoy!
Coconut Curry Chicken soup has a delicious taste and is a great way to use up chicken meat or any leftovers you may have.
How To Make Stovetop Coconut Chicken Curry?
Don’t have an Instant Pot? No problem- you can make this Instant Pot Coconut Curry Chicken recipe on the stovetop as well.
Follow steps 1-5, using a large pot on the stove instead of an Instant Pot. Cook until chicken is cooked through, about 8-10 minutes. Add the coconut milk and bring to a simmer before serving as desired with rice or bread.
Make sure not to miss making this Instant Pot Coconut Curry Chicken! You and family will enjoy this healthy and delicious meal over lunch or dinner.
- 2 chicken breasts (8-12 oz), diced
- 1 cup chicken stock
- 3 tablespoons curry powder
- 2 tablespoons olive or vegetable oil
- 1.5 tablespoon regular soy sauce (or low sodium)
- 2 medium carrots, sliced
- 2 medium russet potatoes, cut into quarters
- 1/2 medium onion, diced
- 8 cloves garlic, minced
- 1 tablespoon ginger paste
- ½ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- ¼ cup coconut milk
Turn your instant pot on to sauté mode. Once your instant pot gets hot add your oil and add your chicken. Add salt and pepper to your chicken to lightly seasoned it.
Continue to stir your chicken around to cook thoroughly, without your chicken sticking. If you find that your chicken is sticking more than your liking, you can add another tablespoon of oil.
Once your chicken has completely cooked, remove from the instant pot and set aside.
Next, add your onions. continue to stir frequently to prevent sticking of the onions. Sauté them for about 2 to 3 minutes until they are caramelized.
Once your onions are done cooking, add to the instant pot your chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste. Stir well. (Note: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached your desired spiciness.
There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the bottom of the Insta pot to make sure that anything leftover is removed. This prevents your food from burning, as well as your instant pot from giving you the “burn” signal.
Add in your cooked chicken to the chicken broth and spices. Mix well.
Add In your diced potatoes, and sliced carrots. Stir.
Place the lid on your instant pot. Close the valve by pushing it away from you. Set your instant pot to high pressure for 5 minutes with a 10-minute natural release.
Once your instant pot has finished releasing naturally after 10 minutes, manually release by using a hot powder towel, and bring the valve toward you to release the remaining pressure.
Add in your coconut milk. Stir. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another five minutes.
You can serve with cilantro as a garnish, and you can eat with basmati rice, white rice or nan-bread, or enjoy this chicken curry dish by itself! Enjoy!
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 526mgCarbohydrates: 32gFiber: 6gSugar: 5gProtein: 25g
Can I Make Coconut Chicken Curry In The Slow Cooker?
You can also make Instant Pot Coconut Curry Chicken in the slow cooker by following steps 1-4 as listed and then cook on low for 4-6 hours or on high for 2-3 hours until the chicken is cooked through.
Add the coconut milk or coconut cream and continue cooking on high for an additional 20 minutes before serving as desired with rice or bread. This is so delicious there won’t be any leftovers.
If you love this Pressure Cooker Chicken Curry recipe then you may also love the following recipes:
- Instant Pot Chicken Stew
- Instant Pot Orange Chicken
- Instant Pot Creamy Chicken Soup
- Instant Pot Santa Fe Chicken
- Instant Pot Ground Beef Chili
- Instant Pot Barbacoa Beef
- Instant Pot Steak Bites
You may also love this Air Fryer Chicken Curry Recipe. It’s delicious.