Instant Pot Coconut Curry Chicken
Instant Pot Coconut Curry Chicken: A Creamy, Flavor-Packed Dinner Made Easy
There’s nothing better than a quick and flavorful weeknight dinner, and this Instant Pot Coconut Curry Chicken is everything you need in one dish. It’s creamy, rich, and infused with the warm spices of curry, all balanced by the natural sweetness of coconut milk. The best part? Thanks to the Instant Pot, this recipe comes together in just about 30 minutes with minimal effort.
Whether you’re new to pressure cooking or a seasoned pro, this dish is sure to become a go-to favorite in your kitchen. Packed with tender shredded chicken, a velvety coconut curry sauce, and fresh herbs, it’s perfect for meal prep, family dinners, or even an impressive dish for guests.
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This recipe is more than just another weeknight meal, it’s:
- Quick and easy: Ready in about 30 minutes with hands-off coking.
- One-pot convenience: Less cleanup and more flavor.
- Healthy yet satisfying: Made with lean protein, healthy fats, and spices.
- Meal prep friendly: Stores and reheats beautifully for lunches or dinners all week.
- Customizable: Easily adaptable for gluten-free, dairy-free, or paleo lifestyles.
By making this curry in the Instant Pot, you get tender, fall-apart chicken infused with all the spices and creamy coconut milk in a fraction of the time it would take on the stovetop.
How to Make Instant Pot Coconut Curry Chicken
Sauté the onion.
Turn the Instant Pot on to sauté mode. Once hot, add olive oil and diced onion. Cook for about 5 minutes until softened and fragrant.
Add the spices and sauce ingredients.
Stir in the curry powder, coconut milk, coconut aminos, ground ginger, garlic powder, onion powder, salt, and black pepper.
Cook the chicken.
Nestle the chicken breasts into the sauce. Place the lid on the Instant Pot, set to high pressure for 15 minutes, and allow a natural release for 10 minutes.
Shred the chicken.
Remove the chicken breasts, shred them with two forks, and return to the pot.
Let it thicken.
Stir the shredded chicken into the curry sauce and let it sit for 10–15 minutes to thicken and absorb the flavors.
Serve and enjoy.
Garnish with fresh basil and cilantro before serving.
Recipe Tips for Success
- Use full-fat coconut milk. Light coconut milk can make the sauce watery and less creamy.
- Adjust the curry powder. If you like a bolder curry flavor, add an extra teaspoon. For more spice, stir in a pinch of cayenne or red pepper flakes.
- Shredding hack: Use a stand mixer or hand mixer to shred the chicken quickly.
- Thicker sauce tip: If you want the curry even thicker, turn the Instant Pot back to sauté after shredding and simmer for a few extra minutes.
This recipe is versatile and can be adapted to suit your taste and dietary needs:
- Make it paleo: The recipe is already dairy-free and paleo, but double-check your curry powder blend for added sugars or fillers.
- Swap the protein: Try chicken thighs for extra tenderness, or substitute shrimp, tofu, or chickpeas for a pescatarian or vegetarian version.
- Add vegetables: Stir in chopped bell peppers, spinach, peas, or carrots when you add the chicken. They’ll cook perfectly under pressure.
Instant Pot Coconut Curry Chicken
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small sweet onion, diced
- 2 tbsp curry powder
- 13 oz can full-fat coconut milk
- 1 tbsp coconut aminos
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 pounds chicken breast
- chopped basil + cilantro, to serve
Instructions
- Turn the instant pot onto saute mode.
- Once hot, add the oil and the diced onion. Saute for about 5 minutes until translucent and fragrant.
- Add the curry powder, coconut milk, coconut aminos, ground ginger, garlic powder, onion powder, salt, pepper, and chicken. Stir.
- Place the lid on the instant pot and cook on high pressure for 15 minutes with 10 minutes natural release. Manually release the remaining pressure if needed, then carefully remove the lid.
- Remove the chicken from the pot and shred. Place back into the sauce and stir to combined. Let sit to cool and thicken for about 10-15 minutes before serving. Garnish with chopped basil and cilantro if desired and enjoy!
Notes
Yes! Chicken thighs are more forgiving and stay even juicier. You can use boneless, skinless thighs with the same cook time. What’s the difference between coconut aminos and soy sauce?
Coconut aminos is a slightly sweeter, gluten-free alternative to soy sauce. If you don’t have it, soy sauce or tamari works just fine. Do I have to sauté the onion first?
Sautéing adds depth of flavor, but if you’re short on time, you can skip it and add everything at once. Can I double this recipe?
Yes! The Instant Pot handles double batches well—just make sure not to exceed the max fill line.
