Instant Pot Coconut Chicken Curry Recipe

This Instant Pot Coconut Chicken Curry is rich, creamy, and loaded with warm, comforting spices—perfect for busy weeknights or cozy weekends. Made in just 30 minutes with simple ingredients, it delivers restaurant-quality flavor with minimal effort. Ideal for meal prep, naturally gluten-free, and easily dairy-free!

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Course: Dinner, Main Course

Cuisine: Fusion, Indian-Inspired, Thai-Inspired

Prep Time: 10

Cook Time: 20

Resting Time: 10

Total Time: 40

Servings: servings

Calories: 420kcal

Cost: $15–$18

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition