Ready in 30 minutes, our Instant Pot Chicken Curry offers a delicious mix of sweet and spicy tastes, outshining take-out with its coconut-kissed charm. A must-try for curry lovers!
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. Serve this over a bed of Sticky Rice, Coconut Rice, or Brown Rice and you have the perfect meal! For more curry recipes you have to try my Chickpea Curry and Sweet Potato Coconut Curry.
Table of Contents
Recipe Ingredients
- Curry Powder: Its blend of spices, including turmeric, cumin, and coriander, provides a warm, earthy, and slightly spicy flavor.
- Coconut Cream: Thick and creamy, it adds a rich, smooth texture and a sweet, nutty flavor to the dish.
- Tomato Sauce & Diced Tomatoes: These add acidity and sweetness to the sauce.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Enhance your Instant Pot Curry Chicken by garnishing with chopped fresh cilantro for a burst of color and freshness. A squeeze of lime adds a zesty touch, while a sprinkle of sliced green chilies offers extra heat for spice lovers. For a creamy contrast, top with a dollop of yogurt. Adding toasted almonds or cashews provides a delightful crunch, and a pinch of garam masala can intensify the aromatic experience.
- Coconut Milk Variation: If coconut cream is too rich or unavailable, you can substitute it with coconut milk. It will still impart a creamy, coconut flavor to the curry but with a lighter consistency. Use full-fat coconut milk for the best results, as it provides a richness closer to that of coconut cream.
How to Make Instant Pot Chicken Curry
Step 1: Add the coconut oil to the Instant Pot insert. Press the sauté button and add the onion to the pot. Cook the onions until they are soft and translucent.
Step 2: Next, 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.
Step 3: Poke holes all over the chicken breasts with a fork. Sprinkle the chicken breasts with the remaining curry powder, salt, and pepper, and rub the spices into the chicken. Add the chicken to the pot and cover with the sauce.
Step 4: 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 quickly release the remaining pressure.
Step 5: Remove the chicken from the pot and shred or cut it 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 for 10 minutes. Serve hot over your favorite rice.
Expert Tip
If you prefer a thicker curry sauce, mix a tablespoon of cornstarch with equal parts water to create a slurry. Stir this into the curry while it’s simmering at the end. This will thicken the sauce, giving you a richer, more velvety texture.
FAQs
Yes, you can use thighs, legs, or bone-in pieces. Adjust cooking times accordingly for different parts to ensure they are cooked through. Chicken thighs offer more juiciness, while legs provide tenderness.
Yes, you can use a traditional pressure cooker for this recipe. The cooking times may vary slightly, so adjust accordingly. Ensure you follow the natural pressure release method for tender chicken and a well-thickened sauce.
Storage Info
STORE the leftover Instant Pot Coconut Curry Chicken in an airtight container in the fridge, where it will stay good for up to 4 days. To FREEZE, place in airtight containers or heavy-duty freezer bags for up to 3 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm it in the microwave or on the stovetop over medium heat, stirring occasionally until heated through.
More Better than Take Out Recipes to Try
Instant Pot Chicken Curry Recipe
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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
- 1/2 cup chicken broth
- 2 tablespoons sugar
- 2 pounds chicken breasts
- 1 teaspoon salt - plus more to taste
- 1/2 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 they are 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, 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 quickly release the remaining pressure.
- Remove the chicken from the pot and shred or cut it 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 for 10 minutes. Serve hot over basmati rice.
Thanks a bunch for this amazing and really delicious coconut curry chicken recipe! So easy to make as well! Highly recommended!
This Instant Pot Recipe is so simple to make and Coconut Curry Chicken is my absolute favorite! So flavorful and hearty.
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!
Better than a restaurant – is just about the best compliment!
This was delicious! So easy and tasted amazing, we didn’t have any leftovers!
No leftovers is a good sign but also sad (because now you can’t have it for lunch too).
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.
Love the use of chicken thighs.