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Homemade Instant Pot Coconut Curry Chicken photo

Instant Pot Coconut Curry Chicken

This Instant Pot Coconut Curry Chicken is a cozy, flavorful dish that’s quick to prepare and sure to impress!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 3 tablespoons coconut oil for sautéing and rich flavor
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tablespoons ginger finely minced
  • 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
  • 1 cup shredded carrots for added texture and sweetness
  • 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 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

Equipment

  • Instant Pot
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!