Instant Pot Coconut Curry Chicken

If you love curry and you’re a fan of chicken then you will love this Instant Pot Coconut Curry Chicken Recipe. This delicious Coconut Chicken Curry dish is packed with flavor making and is easy to whip up in your Instant Pot for a delicious and hassle-free meal.

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📋 Ingredients

Here are the ingredients for this Coconut Curry Chicken Recipe:

• Chicken Breasts: The main protein in the dish, adds a hearty and satisfying element to the coconut curry chicken.
• Chicken Stock: Provides a flavorful base for the curry sauce, enhancing the overall taste of the dish.
• Curry Powder: Gives the dish its distinctive flavor. Mild curry powder is used in this recipe for a balanced taste.
• Olive Oil, Vegetable Oil or Coconut Oil: Used for sautéing the ingredients and adding richness to the dish.
• Regular Soy Sauce: Adds depth of flavor and a touch of umami to the curry. Low sodium soy sauce can be used as a healthier alternative.
• Carrots: Adds a pop of color, sweetness, and texture to the dish, complementing the flavors of the coconut curry.
• Russet Potatoes: Provides a delicious starchy element to the dish and helps to thicken the curry sauce.
• Onion: Adds depth and sweetness to the dish, creating a flavorful base for the curry.
• Garlic: Infuses the dish with aromatic flavor, enhancing the overall taste of the curry.
• Ginger Paste: Adds a warm and slightly spicy note to the curry, complementing the other flavors.
• Cayenne Pepper: Adds heat and a subtle kick to the dish. Adjust the amount according to your spice preference.
• Tomato Purée or Paste: Contributes acidity and richness to the curry, balancing the flavors of the dish.
• Coconut Milk or Coconut Cream: Gives the curry a creamy and luscious texture, as well as a hint of sweetness and tropical flavor.
• Salt and Pepper: Bring out the flavors of the dish and allow you to adjust the taste according to your preference.

🔀 Substitutions & Variations

• Butter: You can also use unsalted butter or coconut oil rather than vegetable oil as an alternative if preferred.
• Spice: 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.
• Vegetables: In this Instant Pot Coconut Curry Chicken recipe, I like to use a mixture of onions, carrots and potatoes, however, you can also add mushrooms, bell peppers and peas for added texture and nutrition.
• Extras: You could also use lentils and ground turmeric in this coconut curry recipe if you're looking to change things up.

🔪How To Cook Instant Pot Coconut Curry?

Here are the step by step instructions for making this Instant Pot Curry recipe:

Step One: Dice and saute your chicken breast in the Instant Pot. Use oil to prevent sticking and add salt and pepper. 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 Two:  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. Once your onions are done cooking, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.

Step Four: There may be some food stuck to the inner pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot to make sure all particles are 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 Five: Place the lid on your pressure cooker. Close the valve by and cook on high pressure for 5 minutes with a 10-minute natural release. Add the canned coconut milk and stir.Your coconut curry is now ready to serve. Garnish with cilantro and serve with basmati rice and lime juice, White Rice or Naan-Bread, or simply enjoy this tasty chicken curry dish by itself.

Chicken Thighs: You may swap the chicken breast for chicken thighs. Just be sure to add a further two minutes cooking time and be sure to use skinless boneless thighs for the best results.

Instant Pot Coconut Curry

Angela Milnes

This Instant Pot Coconut Curry Chicken is a rich and flavorful dish made with tender chicken simmered in a creamy coconut curry sauce. It’s perfect for a quick weeknight meal and pairs beautifully with rice or naan bread.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Asian

Servings 4 Servings

Calories 251 kcal

Ingredients

  

1x2x3x

• ▢ 2 Chicken Breast 8-12 oz, diced
• ▢ 1 cup Chicken Stock
• ▢ 3 tablespoons Curry Powder
• ▢ 2 tablespoons Olive Oil
• ▢ 1.5 tablespoon Regular Soy Sauce or low sodium
• ▢ 2 Carrots sliced
• ▢ 2 Russet Potatoes cut into quarters
• ▢ ½ Onion diced
• ▢ 8 cloves Garlic minced
• ▢ 1 tablespoon Ginger Paste
• ▢ ½ teaspoon Cayenne Pepper
• ▢ 2 tablespoons Tomato Paste
• ▢ ¼ cup Coconut Milk

Instructions

 

• 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 and saute thoroughly. If you find that your chicken pieces are sticking more than your liking, you can add another tablespoon of oil.
• 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. 
• 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.
• Once your onions are done cooking, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
• Stir in (Optional extras: - diced tomatoes, tomato sauce, black pepper)
• There may be some food stuck to the inner pot. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot to make sure all particles are 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.

Notes

While cooking your curry warm up some naan bread in the oven or boil rice so your sides are ready to serve once the curry is cooked.

Nutrition

Calories: 251kcalCarbohydrates: 33gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 565mgPotassium: 852mgFiber: 5gSugar: 5gVitamin A: 5369IUVitamin C: 13mgCalcium: 69mgIron: 4mg

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