Instant Pot Coconut Chicken Curry is a simple and healthy dish that is ready in under 30 minutes as it combines chicken, garlic, tomatoes, lime, and many other curry inspired spices that are then mixed with coconut milk and topped over a bed of cauliflower rice.

Instant Pot Coconut Chicken Curry

Curry dishes are some of our favorite things to make at home. So often when I ask my husband what we should have for dinner he always tells me curry! In the past, we have shared our delicious Instant Pot Vegetable Curry and our Air Fryer Curried Eggplant but we are super excited to share another one of our favorites, meet our Instant Pot Coconut Chicken Curry!

This dish is full of so much flavor and tastes so amazing. You will love creating this dish in just 30 minutes!

What is Coconut Curry?

Coconut Curry is a combination of different spices and coconut milk to create a delicious creamy flavored dish that has so much flavor. It usually has some sort of protein, chicken and shrimp are the most common. The longer it sits the more the flavors meld together so usually cooking it longer is the best option, but using the Instant Pot helps the flavors meld together incredibly fast!

How to Make Instant Pot Coconut Chicken Curry

Heat the electric pressure cooker using the “saute” function until “hot.”
Meanwhile, place the chicken into a zip-top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.

Add the coconut oil to the pressure cooker and then add the chicken and the onion. Brown the chicken on all sides.
If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
Place all the ingredients for the sauce EXCEPT the coconut milk over the chicken. Do not stir.
Cover the electric pressure cooker and set the valve to “sealing.”
Program the electric pressure cooker using the “pressure cook” or “manual” function for 7 minutes. When the cook cycle is completed, quickly release the pressure.
Once the pressure has released, remove the chicken but keep warm. Add the coconut milk to the sauce and switch the electric pressure cooker back to “saute” mode. Cook the sauce for approximately 10 minutes, stirring often until the sauce has thickened. Return the chicken to the pot and stir to coat.

Serve alone or over cauliflower rice.

Tips Tricks and FAQs

We love serving this with cauliflower rice, but you can easily use another type of rice that you prefer.
You can easily add chunks of potatoes and peppers if you prefer more vegetables.
If you want even more flavor use boneless skinless chicken thighs. They are not as healthy but they are full of so much flavor!

Storage

You will want to store your leftover coconut curry chicken in the fridge for up to 3 days.

Freezer

If you want to freeze a batch or freeze your leftovers you can. Let it completely cool, and then I like to store it in individual containers that are freezer safe. When you are ready to enjoy, place in the fridge overnight to thaw and then heat up in the microwave.

Instant Pot Coconut Chicken Curry

Instant Pot Coconut Chicken Curry is a simple and healthy dish that is ready in under 30 minutes as it combines chicken, garlic, tomatoes, lime, and many other curry inspired spices that is then mixed with coconut milk and topped over a bed of cauliflower rice.

Ingredients

1 tablespoon coconut oil
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon garlic powder
1 ½ tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon white pepper
1 onion, diced
¼ cup water (if needed to deglaze)
1 (15 ounce) can fire-roasted diced tomatoes
1 tablespoon tomato paste
1 lime, zest and juice
1 (13.5 ounce) can coconut milk
Unsweetened flaked coconut, to garnish
Chopped fresh cilantro, to garnish

Instructions

Heat the electric pressure cooker using the “saute” function until “hot.”
Meanwhile, place the chicken into a zip top storage bag. Add the seasonings and seal the bag. Shake and mash to cover the chicken in the seasonings.
Add the coconut oil to the pressure cooker and then add the chicken and the onion. Brown the chicken on all sides.
If the bottom of the instant pot collects frond (baked on bits,) deglaze the bottom of the pot by adding a tiny amount of water or chicken stock and scraping with a wooden spoon.
Place all the ingredients for the sauce EXCEPT the coconut milk over the chicken. Do not stir.
Cover the electric pressure cooker and set the valve to “sealing.”
Program the electric pressure cooker using the “pressure cook” or “manual” function for 7 minutes. When the cook cycle is completed, quickly release the pressure.
Once the pressure has released, remove the chicken but keep warm. Add the coconut milk to the sauce and switch the electric pressure cooker back to “saute” mode. Cook the sauce for approximately 10 minutes, stirring often until the sauce has thickened. Return the chicken to the pot and stir to coat.
Serve alone or over cauliflower rice.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 454Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 129mgSodium: 574mgCarbohydrates: 19gFiber: 4gSugar: 12gProtein: 49g

Instant Pot Coconut Chicken Curry