Instant Pot Coconut Curry Chicken

Print Recipe

Tender chicken, silky coconut sauce, and a pop of fresh herbs—this curry is pure magic!

Course dinner, Main Course, main meals

Cuisine Asian

Keyword chicken, coconut curry, curry, dinner, healthy, healthy dinner, high protein, quick meals

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 289

Author Kayla Freitag

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

Can I use chicken thighs instead of chicken breasts?
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.

Nutrition