Instant Pot Coconut Curry Chicken

Deliciously sweet and spicy instant pot coconut curry chicken is better than take-out and ready in about 30 minutes!

Serve this quick and easy instant pot coconut curry chicken over a bed of Sticky Rice, Coconut Rice, or Brown Rice. Either way, it’s delicious!!

Instant Pot Coconut Curry Chicken served in a bowl over white rice

Who’s craving Indian food?!

Get ready for another one of my delicious “better than takeout recipes”.  If you are craving Indian food then this one’s for you! 

Instant Pot Coconut Curry chicken comes together in no time when using an instant pot!

It’s one of those recipes that requires just a bit a prep, and then you can just set it and forget it. The tomato base sauce is the perfect base for all of these spices and flavors.

When the Indian food craving strikes don’t reach for that take out menu, just whip up some yourself in just about 30 minutes. Serve over a plate of rice and enjoy!!

Mixing coconut curry in the instant pot

How to make Instant Pot coconut chicken curry

ONIONS. Add the coconut oil to the Instant Pot insert. Press the sauté button and add the onion to the pot. Cook the onions until soft and translucent.

VEGGIES + SAUCE. Add two tablespoons of curry powder and the minced garlic, and mix to combine. Add the drained tomatoes, tomato sauce, chicken broth, and sugar, and mix to combine.

CHICKEN. Poke holes all over the chicken breasts with a fork. Sprinkle the chicken breasts with the remaining curry powder and the salt and pepper, and rub the spices into the chicken. Add the chicken to the pot and cover with the sauce.

COOK. Place the lid on the pot, turn the knob to seal, and cook for 10 minutes at high pressure. Let the pressure naturally release for about 10 minutes, then quick release the remaining pressure. Remove the chicken from the pot and shred or cut into bite-sized pieces.

A simple way to shred your chicken is to use your stand mixer.  Using the paddle attachment mix the chicken on low for a few seconds.  You will be amazed at how quickly chicken shreds this way!

SERVE. Return the meat to the pot, press the sauté button, and bring the sauce to a simmer. Add the coconut cream to the pot and mix until combined. Cook 10 minutes. Serve hot over basmati rice.

Seasoning chicken breasts before putting them in the instant pot

Slow Cooker Instructions

If you don’t have an Instant Pot, make this recipe in your slow cooker. 

  1. Sauté the onions first.
  2. Add all of the remaining ingredients aside from the coconut cream and cook on low for 6-8 hours or high for 3-4 hours. 
  3. Add the coconut cream for the last 30 min of cooking time and turn the temperature down to low.
Coconut curry chicken in the instant pot

Variations

Use frozen chicken instead of fresh if you’d like, just keep in mind the spices won’t absorb as well as if you had poked holes in the chicken, but it will still be tasty. 

Just add the spices right after you put the frozen chicken into the Instant Pot.  You can add 5 min or so to the cooking time, but most importantly release the pressure naturally for the entire time.

Instant Pot Coconut Chicken Curry

Storing Info

Just like when you have take out – leftovers of this dish taste amazing the next day!  

STORE fresh leftovers in an airtight container for up to 4 days in the fridge.

FREEZE for up to 3 months.  Make sure your food has cooled completely before freezing.

Let any frozen leftovers that you would like to use thaw in the fridge overnight and then reheat them on the stove top or back in the Instant Pot.

Instant Pot Coconut Curry Chicken in a white bowl

For more “better than takeout recipes” try:

Instant Pot Coconut Curry Chicken Recipe

Deliciously sweet and spicy instant pot coconut curry chicken is better than take-out and ready in about 30 minutes!
5 from 7 votes
Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 8
Calories: 171kcal
Print Recipe

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion - diced
  • 3 tablespoons curry powder - divided
  • 2 teaspoons minced garlic
  • 1 14.5 ounce can diced tomatoes - drained
  • 1 8 ounce can tomato sauce
  • ½ cup chicken broth
  • 2 tablespoons sugar
  • 2 pounds chicken breasts
  • 1 teaspoon salt - plus more to taste
  • ½ teaspoon pepper - plus more to taste
  • 1 14 ounce can coconut cream

Instructions

  • Add the coconut oil to the Instant Pot insert. Press the sauté button and add the onion to the pot. Cook the onions until soft and translucent.
  • Add two tablespoons of curry powder and the minced garlic, and mix to combine. Add the drained tomatoes, tomato sauce, chicken broth, and sugar, and mix to combine.
  • Poke holes all over the chicken breasts with a fork. Sprinkle the chicken breasts with the remaining curry powder and the salt and pepper, and rub the spices into the chicken. Add the chicken to the pot and cover with the sauce.
  • Place the lid on the pot, turn the knob to seal, and cook for 10 minutes at high pressure. Let the pressure naturally release for about 10 minutes, then quick release the remaining pressure.
  • Remove the chicken from the pot and shred or cut into bite-sized pieces. Return the meat to the pot, press the sauté button, and bring the sauce to a simmer. Add the coconut cream to the pot and mix until combined. Cook 10 minutes. Serve hot over basmati rice.

Nutrition

Calories: 171kcal | Carbohydrates: 6g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 479mg | Potassium: 492mg | Fiber: 1g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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Kristyn Merkley

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Comments:

  1. 5 stars
    I love easy and flavorful dishes like this but they usually turn out pretty bland. Except for this recipe. WOW! It was easy to make and incredibly delicious. Putting on the rotation as the weather cools down. I followed the recipe as written except that I used chicken thighs instead because that is all I had. If you are an Indian food lover, make this. It is GOOD.

  2. 5 stars
    Ever since Noodles & Co. stopped carrying their Thai Curry Soup my husband has been so sad! He loves this one! It’s not exactly the same…it’s better! Delicious, warm, filling…thank you! Love this recipe!

  3. 5 stars
    This Instant Pot Recipe is so simple to make and Coconut Curry Chicken is my absolute favorite! So flavorful and hearty.

  4. 5 stars
    Thanks a bunch for this amazing and really delicious coconut curry chicken recipe! So easy to make as well! Highly recommended!