Instant Pot Coconut Curry Chicken
If you’re looking for a cozy, comforting dish that’s bursting with flavor and can be whipped up in no time, then you’ve just hit the jackpot with this Instant Pot Coconut Curry Chicken. This recipe is perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. With aromatic spices, tender chicken, and a creamy coconut base, this dish will transport your taste buds straight to a tropical paradise. Let’s dive into why this recipe is a must-have in your collection!
Why I Love This Recipe
There’s something magical about the combination of coconut milk and curry that sings to my soul. This Instant Pot Coconut Curry Chicken is not only easy to make, but it also allows the flavors to meld beautifully, creating a rich and delicious sauce. The Instant Pot makes it nearly foolproof, reducing cooking time while intensifying flavors. Plus, this dish is versatile enough to adjust according to your taste preferences—add more heat with extra curry paste or keep it mild for the little ones. It’s a one-pot meal that delivers comfort and satisfaction in every bite.
What You’ll Gather
- 3 tablespoons coconut oil – for sautéing and rich flavor.
- 1 small onion, diced – adds sweetness and depth.
- 3 cloves garlic, minced – for that aromatic kick.
- 2 tablespoons finely minced ginger – fresh and zesty.
- 2 teaspoons yellow curry powder – essential for that curry flavor.
- 3 tablespoons red curry paste – adjust according to your spice tolerance.
- 1 teaspoon ground coriander – adds a citrusy note.
- 1 tablespoon ground cumin – for a warm, earthy flavor.
- 1 large red bell pepper, thinly sliced – sweet and crunchy.
- 1 cup shredded carrots – for added texture and sweetness.
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces – tender and juicy protein.
- Salt and pepper to taste – to enhance all the flavors.
- 2 cans full-fat coconut milk – don’t skimp on the creaminess!
- Juice and zest of 1 lime – for a zesty finish.
- 2 tablespoons brown sugar – balances the flavors perfectly.
- 2 teaspoons fish sauce (optional) – adds an umami kick.
- ¼ cup cilantro, finely chopped – for garnish and freshness.
Essential Tools for Success
- Instant Pot – the star of the show for quick and efficient cooking.
- Cutting board and knife – for chopping your ingredients with ease.
- Measuring cups and spoons – for precise ingredient amounts.
- Wooden spoon or spatula – for stirring the flavors together.
Instant Pot Coconut Curry Chicken Made Stepwise
Step 1: Prepare Your Ingredients
Start by gathering all the ingredients on your counter. Dice the onion, mince the garlic and ginger, slice the bell pepper, and shred the carrots. Cut the chicken thighs into 1-inch pieces. This prep work will make your cooking process much smoother.
Step 2: Sauté the Aromatics
Turn your Instant Pot to the sauté function and add 1 tablespoon of coconut oil. Once hot, add the diced onion, and sauté until translucent, about 3-4 minutes. Add the minced garlic and ginger, and sauté for another minute until fragrant.
Step 3: Add the Spices
Next, sprinkle in the yellow curry powder, red curry paste, ground coriander, and ground cumin. Stir to coat the onions and allow the spices to toast for about 1-2 minutes, enhancing their flavors.
Step 4: Add the Vegetables and Chicken
Add the sliced red bell pepper and shredded carrots to the pot. Stir to combine. Then, add the chicken pieces, seasoning with salt and pepper to taste. Stir everything together until the chicken is coated with the spice mixture.
Step 5: Pour in the Coconut Milk
Add the full-fat coconut milk, lime juice, lime zest, brown sugar, and fish sauce (if using) to the pot. Give it a gentle stir to mix everything together.
Step 6: Pressure Cook
Secure the lid of the Instant Pot and ensure the valve is set to sealing. Select the pressure cook setting and adjust the time to 10 minutes. Allow the Instant Pot to come to pressure, and then it will begin cooking.
Step 7: Quick Release and Serve
Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid and give the curry a good stir. Taste and adjust seasoning if necessary.
Step 8: Garnish and Enjoy!
Serve the Instant Pot Coconut Curry Chicken over steamed rice or with warm naan. Garnish with finely chopped cilantro for that fresh touch. Enjoy the creamy, flavorful goodness!
Holiday-Friendly Variations
- Vegetable Variation: Substitute chicken with a mix of your favorite vegetables like zucchini, eggplant, and chickpeas for a hearty vegetarian option.
- Spicy Kick: Add sliced jalapeños or a dash of red pepper flakes for those who love heat.
- Sweet Potato Addition: Dice a sweet potato and add it with the chicken for an extra layer of flavor and nutrition.
- Herb Swap: Try different herbs like Thai basil or mint for a unique flavor twist.
Common Errors (and Fixes)
- Too Watery: If your curry turns out too watery, try thickening it by sautéing it without the lid after cooking to reduce the liquid.
- Burnt Flavor: Ensure you deglaze the pot after sautéing the onions and spices to prevent any sticking that might lead to a burnt taste.
- Not Enough Flavor: Always taste and adjust seasoning at the end. Sometimes a little extra salt or lime juice can elevate the dish.
- Chicken Overcooked: If you find your chicken is tough, it may be overcooked. Stick to the recommended cooking time for tender results.
Save for Later: Storage Tips
The Instant Pot Coconut Curry Chicken is perfect for meal prep. Allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze the curry in individual portions for up to 3 months. Reheat thoroughly before serving.
Ask & Learn
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used, but be mindful of the cooking time. Chicken breasts cook faster than thighs, so check for doneness around the 8-minute mark.
What can I serve with this dish?
This curry pairs beautifully with jasmine rice, basmati rice, or warm naan. You can also serve it over quinoa for a nutritious twist.
Can I make this curry in advance?
Yes, this curry tastes even better the next day as the flavors continue to meld. Prepare it a day ahead and simply reheat when you’re ready to serve.
Is it possible to make this dish vegan?
Yes! You can make this dish vegan by substituting the chicken with chickpeas or tofu and using vegetable broth instead of chicken. Make sure to check the curry paste for any animal products.
Ready to Cook?
Now that you have all the tips and tricks for making the perfect Instant Pot Coconut Curry Chicken, it’s time to get cooking! Gather your ingredients, fire up your Instant Pot, and enjoy a bowl of deliciousness that’s sure to become a favorite in your home. With its rich flavors and delightful aroma, this dish is bound to impress everyone at your dinner table. Happy cooking!
Instant Pot Coconut Curry Chicken
Ingredients
Equipment
Method
- Start by gathering all the ingredients on your counter. Dice the onion, mince the garlic and ginger, slice the bell pepper, and shred the carrots. Cut the chicken thighs into 1-inch pieces. This prep work will make your cooking process much smoother.
- Turn your Instant Pot to the sauté function and add 1 tablespoon of coconut oil. Once hot, add the diced onion, and sauté until translucent, about 3-4 minutes. Add the minced garlic and ginger, and sauté for another minute until fragrant.
- Next, sprinkle in the yellow curry powder, red curry paste, ground coriander, and ground cumin. Stir to coat the onions and allow the spices to toast for about 1-2 minutes, enhancing their flavors.
- Add the sliced red bell pepper and shredded carrots to the pot. Stir to combine. Then, add the chicken pieces, seasoning with salt and pepper to taste. Stir everything together until the chicken is coated with the spice mixture.
- Add the full-fat coconut milk, lime juice, lime zest, brown sugar, and fish sauce (if using) to the pot. Give it a gentle stir to mix everything together.
- Secure the lid of the Instant Pot and ensure the valve is set to sealing. Select the pressure cook setting and adjust the time to 10 minutes. Allow the Instant Pot to come to pressure, and then it will begin cooking.
- Once the cooking time is complete, perform a quick release of the pressure. Carefully open the lid and give the curry a good stir. Taste and adjust seasoning if necessary.
- Serve the Instant Pot Coconut Curry Chicken over steamed rice or with warm naan. Garnish with finely chopped cilantro for that fresh touch. Enjoy the creamy, flavorful goodness!
Notes
- For a vegetarian option, substitute chicken with chickpeas or tofu.
- Adjust the spiciness by varying the amount of red curry paste.
- This dish can be made in advance and tastes even better the next day!
