After a hectic day, there’s something incredibly comforting about stepping into the kitchen and knowing that a warm, flavorful dinner will be on the table in just 30 minutes. That’s exactly why I love making this Instant Pot Coconut Chicken Curry—it’s been a staple in my kitchen for years, and honestly, it never fails to hit the spot.
This Instant Pot Coconut Chicken Curry recipe brings together tender chunks of chicken, simmered in a silky, spice-kissed coconut milk sauce that’s both creamy and deeply aromatic. Every bite is layered with warmth from curry spices, balanced perfectly with the mellow sweetness of coconut. And thanks to the Instant Pot, all those rich, slow-cooked flavors come together fast—without babysitting a stove or spending your whole evening in the kitchen.
I first started making this Instant Pot Coconut Chicken Curry when I was experimenting with easy weeknight meals that didn’t sacrifice flavor. Over time, it’s become one of those recipes I pull out not just for my family, but also when we’re hosting friends. It’s simple, yes—but it always tastes like something much more elaborate. And let’s be honest, we all need that kind of magic in our weeknight dinners.
Whether you serve it over fluffy rice or scoop it up with warm naan, this Instant Pot Coconut Chicken Curry brings so much comfort and joy to the table. It’s the kind of recipe that makes you feel like a pro in the kitchen—even when you’re short on time. Trust me, once you make it, it’ll become part of your regular rotation too.
Why You'll Love This Instant Pot Coconut Chicken Curry
This Instant Pot Coconut Chicken Curry is the kind of cozy comfort food I always crave as soon as the temperatures start to dip. There’s just something so nourishing about the way the creamy coconut milk wraps around those warm spices—it’s like a hug in a bowl. On chilly fall and winter evenings, it’s one of my absolute favorite dishes to make. It’s not only hearty and satisfying, but it actually gets even better the next day, which makes it perfect for meal prep or next-day leftovers.
I often serve this Instant Pot Coconut Chicken Curry with fluffy basmati rice, warm homemade naan, or even a crisp cucumber salad for balance. And for anyone with dietary needs, it’s naturally gluten-free and super adaptable—just swap the butter with coconut oil to keep it fully dairy-free. Little touches like that make it easy to share with everyone at the table, no matter what their preferences are.
The flavors in this Instant Pot Coconut Chicken Curry continue to deepen as it sits, so don’t be surprised if it tastes even more amazing the next day. Honestly, that makes it one of those rare recipes that’s as ideal for a busy weeknight as it is for slow Sunday cooking—and I love having a go-to meal like that in my back pocket.
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Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces
- Vegetable oil or coconut oil
- Onion, finely diced
- Garlic, minced
- Fresh ginger, grated
- Curry powder (yellow curry powder works great)
- Ground turmeric
- Ground cumin
- Cayenne pepper (adjust to taste for spice level)
- Coconut milk (full-fat for creamier curry)
- Diced tomatoes
- Tomato paste
- Salt (or to taste)
- Brown sugar or honey
- Red bell pepper, sliced
- Frozen peas
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Basmati rice, for serving
Ingredient Notes for perfect Instant Pot Coconut Chicken Curry:
- Chicken: You can substitute chicken breasts if you prefer, but thighs stay juicier in the pressure cooker.
- Coconut Milk: Light coconut milk works too, but won't give you that rich creaminess.
- Spices: If you don't have individual spices, a good curry paste (red or yellow) can be substituted.
- Vegetables: Feel free to add other veggies like carrots, spinach, or potatoes depending on what you have on hand.
See recipe card for quantities.
Instructions
Preparing the Base
- Set your Instant Pot to sauté mode and add the oil. Once hot, add the diced onions and cook for 3-4 minutes until they begin to soften.
- Add minced garlic and grated ginger and stir for 30 seconds until fragrant. Be careful not to burn the garlic!
- Mix in all the dry spices (curry powder, turmeric, cumin, and cayenne). Stir continuously for 1 minute to toast the spices and release their flavors.
Cooking the Curry
- Add chicken pieces to the pot and stir to coat with the spice mixture.
- Pour in the coconut milk, diced tomatoes, and tomato paste. Stir well to combine, making sure to scrape up any bits stuck to the bottom of the pot to prevent the "burn" message.
- Add salt and brown sugar and stir to incorporate.
- Close the Instant Pot lid and set the valve to "sealing." Cook on high pressure for 8 minutes.
Final Touches
- Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and set to sauté mode again. Add the bell peppers and frozen peas.
- Simmer for 3-5 minutes until the peppers have softened slightly and the peas are heated through.
- Taste and adjust seasoning if needed, adding more salt or a squeeze of lime juice for brightness.
- Garnish with fresh cilantro just before serving.
- Step 1: Preparing the Base
Build your flavor foundation with sautéed aromatics and toasted spices.
- Step 2: Cooking the Curry
Let the Instant Pot work its magic as the curry simmers to perfection.
- Step 3: Final Touches
Add your finishing touches for a fresh, colorful final dish.
Helpful Cooking Tips for perfect Instant Pot Coconut Chicken Curry
For maximum flavor, don't skip toasting the spices! This quick step makes a huge difference in developing those deep, complex curry flavors. If you're short on time, this can be a true "dump and go" recipe – just add everything to the pot and pressure cook. The flavors won't be quite as developed, but it will still be delicious!
Serving Your Instant Pot Coconut Chicken Curry
This Instant Pot Coconut Chicken Curry is traditionally served over fluffy basmati rice, which soaks up all that delicious sauce. You can also serve it with:
- Naan bread for dipping
- Cauliflower rice for a low-carb option
- Quinoa for added protein
- A side of cucumber raita to cool things down if you made your curry spicy
Dietary Benefits
This coconut chicken curry recipe is naturally gluten-free, making it perfect for those with gluten sensitivities. It's also rich in protein from the chicken and contains anti-inflammatory ingredients like turmeric and ginger.
For keto dieters, simply omit the brown sugar and serve over cauliflower rice instead of basmati. The full-fat coconut milk makes this a satisfying keto-friendly meal with the perfect fat-to-protein ratio.
Recipe Variations
- Vegetarian Version: Replace chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
- Extra Spicy: Add 1-2 diced Thai chilies or a dash of hot sauce to kick up the heat.
- Creamier Curry: Stir in ¼ cup of heavy cream after cooking for an even richer sauce.
- Thai-Style: Add 2 tablespoons of Thai red curry paste and a tablespoon of fish sauce for a more authentic Thai flavor profile.
- Indian-Style: Use garam masala instead of curry powder and add a bay leaf while cooking.
Equipment
An Instant Pot or pressure cooker is the star of this Instant Pot Coconut Chicken Curry recipe. A 6-quart model works perfectly, but you can use any size as long as you don't fill it more than two-thirds full. If you don't have an Instant Pot, this Instant Pot Coconut Chicken Curry recipe can be adapted for a slow cooker (cook on low for 6-8 hours) or stovetop (simmer for about 45 minutes).
Storage
This Instant Pot Coconut Chicken Curry actually tastes even better the next day, making it perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. The curry can also be frozen for up to 3 months – just thaw overnight in the refrigerator before reheating.
To reheat, simply microwave individual portions for 2-3 minutes or warm gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.
The Secret That Changed My Instant Pot Coconut Chicken Curry Forever
There’s one simple step that took my Instant Pot Coconut Chicken Curry from good to unforgettable—and it’s something I only learned by accident. One evening, I was juggling dinner and a million other things (as we all do), and I left the curry sitting in the Instant Pot a little longer than usual before serving. When I finally lifted the lid and gave it a stir, I couldn’t believe how much better it looked and tasted. The sauce had thickened just slightly, the spices were more pronounced, and every bite felt richer, deeper, more satisfying.
That’s when I realized: letting your curry rest for 5 to 10 minutes after it’s done cooking isn’t just a nice-to-have—it’s essential. That brief moment of stillness allows the flavors to fully meld, and the creamy coconut sauce to settle into the perfect texture. It’s such a small step, but it adds a layer of depth and warmth that truly makes this Instant Pot Coconut Chicken Curry feel like it’s been simmering on the stove all afternoon.
Now, it’s part of my routine every single time I make it. I even use those few extra minutes to warm up naan or toss together a quick cucumber salad. It’s amazing how something so simple can become the secret ingredient that transforms a dish—and a moment—into something memorable.
FAQ
How long does chicken coconut curry last?
Chicken coconut curry will last for 3 to 4 days in the refrigerator when stored in an airtight container. The flavors actually improve over time, making it a great make-ahead meal. You can also freeze leftovers for up to 2 months. Just reheat gently on the stovetop or in the microwave to preserve the creamy texture.
Why is chicken tough after cooking in Instant Pot?
If your chicken turns out tough in the Instant Pot, it’s likely overcooked. Pressure cooking can easily dry out lean cuts like chicken breast. Use the right time for each cut—boneless thighs usually stay tender longer. Also, allow a natural pressure release when possible, as quick releases can cause the meat fibers to seize up.
How do you thicken coconut chicken curry?
To thicken coconut chicken curry, let it rest for 5–10 minutes after cooking. The sauce naturally thickens as it cools slightly. You can also simmer it on “Sauté” for a few extra minutes. If needed, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) at the end for an even creamier texture.
How long does chicken take in the Instant Pot?
Boneless, skinless chicken breasts take about 8–10 minutes under high pressure, while thighs need around 10–12 minutes. For Instant Pot Coconut Chicken Curry, aim for 10 minutes with a natural release to keep the chicken tender and juicy. Always check that the internal temperature reaches 165°F for safe and fully cooked chicken.
Why This Instant Pot Coconut Chicken Curry Deserves a Spot in Your Weekly Rotation
If you're anything like me, you're always looking for dinner ideas that strike the perfect balance between flavor, comfort, and ease—and this Instant Pot Coconut Chicken Curry absolutely delivers on all fronts. With its velvety coconut sauce and fragrant spices, it's the kind of dish that tastes like a special occasion, even on an ordinary weeknight.
What I love most is how this curry brings people together. Whether I’m serving it to friends or just feeding my family on a cozy evening in, it never fails to bring smiles to the table. It’s meals like this that remind me why I started sharing recipes in the first place—food that feels like home, made with love and just a little help from the Instant Pot.
If you're craving more flavorful and fuss-free Instant Pot ideas, don’t miss two of my other most-loved recipes: this ultra-tender Instant Pot Chicken Tenders and my hearty Instant Pot Chicken Thighs and Rice. They’re both perfect follow-ups for busy days when you want something delicious without overthinking it.
Now it’s your turn—grab your ingredients, set your Instant Pot, and treat yourself to a dish that just might become your new favorite. I can’t wait to hear what you think in the comments below!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Instant Pot Coconut Chicken Curry recipe:
Instant Pot Coconut Chicken Curry Recipe
Equipment
- 1 Instant Pot (6-quart)
- 1 Cutting board
- 1 Chef’s knife
- Measuring Cups
- Measuring spoons
Ingredients
- 2 pounds Chicken thighs Boneless, skinless, cut into 1-inch pieces
- 2 tablespoon Coconut oil Or vegetable oil
- 1 large Onion Finely diced
- 4 cloves Garlic Minced
- 2 tablespoon Fresh ginger Grated
- 2 tablespoon Curry powder Yellow curry powder preferred
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper Adjust to taste
- 14 oz Coconut milk Full-fat for creamier curry
- 14 oz Diced tomatoes 1 standard can
- 1 tablespoon Tomato paste
- 1 teaspoon Salt Or to taste
- 2 tablespoon Brown sugar Or honey
- 1 Red bell pepper Sliced
- 1 cup Frozen peas
- Fresh cilantro For garnish
- Lime wedges For serving
- 2 cups Basmati rice For serving
Instructions
- Sauté onions, garlic, and ginger in oil.
- Toast spices until fragrant.
- Add chicken and stir to coat in spice mix.
- Pour in coconut milk, tomatoes, and tomato paste.
- Stir in salt and brown sugar.
- Pressure cook on high for 8 minutes.
- Natural release for 5 min, then quick release.
- Add bell peppers and peas; sauté for 3–5 mins.
- Taste, adjust seasoning, garnish, and serve.
- Let curry rest 5–10 minutes before serving.
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