Instant Pot Coconut Chicken Curry
Instant Pot Coconut Chicken Curry comes together in one pot with bold spices, tender chicken, and creamy coconut milk. No marinating needed, and dinner is done in just over 30 minutes.
Equipment
- Instant Pot For pressure cooking the curry
- Wooden Spoon For stirring during sauté and simmer
- Cutting board For prepping the chicken and aromatics
Ingredients
- 1.5 pounds chicken thighs boneless, cut into chunks
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder mild or hot
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1 teaspoon salt adjust to taste
- 1 teaspoon sugar balances spices
- 13.5 ounces coconut milk full-fat, canned
- ¼ cup water to thin if needed
- fresh cilantro optional garnish
Instructions
- Set Instant Pot to sauté mode. Add oil and cook onions for 3–4 minutes until soft. Stir in garlic and ginger and cook 1 minute more.
- Add curry powder, garam masala, turmeric, salt, and sugar. Stir for 30 seconds to toast the spices.
- Add chicken and coconut milk. Stir to combine. Add a splash of water if needed.
- Seal lid and cook on HIGH pressure for 8 minutes. Let pressure release naturally for 5 minutes, then quick release the rest.
- Turn sauté mode back on. Simmer for 3–5 minutes to thicken sauce to your liking. Stir gently.
- Serve hot over rice or with naan. Top with chopped cilantro if using.
Notes
- Use chicken breast instead of thighs if preferred (reduce cook time to 6 minutes).
- Add spinach at the end for extra greens.
- Coconut cream can be used for a thicker sauce.
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