If you’re looking to bring some serious flavor to your dinner table with minimal effort, this Instant Pot Coconut Chicken Curry is pure comfort in a bowl! Creamy coconut milk, succulent chicken thighs, aromatic spices, and bright pops of cilantro come together in under 30 minutes for a curry night that rivals your favorite takeout.
Why You’ll Love This Recipe
- Ultra Creamy, Vibrant Sauce: Thanks to rich coconut milk and a blend of warm spices, every bite is lusciously silky with a golden hue.
- Speedy, One-Pot Wonder: The Instant Pot does all the heavy lifting, yielding restaurant-worthy flavor with just 10 minutes of hands-on time.
- Meal Prep & Freezer Friendly: This curry tastes even better the next day, and freezes beautifully for future cravings.
- Naturally Gluten & Dairy Free: It’s perfect for entertaining, family dinners, or anyone who loves a bold, healthy meal!
Ingredients You’ll Need
The magic of Instant Pot Coconut Chicken Curry is that the ingredient list is short, but each item truly matters! Every component—whether it’s the creamy coconut milk, fresh ginger, or warming garam masala—plays a starring role in giving this curry its irresistible depth and silky finish.
- Ghee or Oil: Adds a subtle richness and helps bloom the spices for maximum flavor.
- Cumin Seeds (Jeera): Optional, but sizzled for 30 seconds, they infuse the oil with earthy warmth right from the start.
- Yellow Onion: Forms a sweet, savory base once sautéed to golden perfection.
- Ginger & Garlic Paste: These aromatic essentials deliver that unmistakable Indian-curry punch—use fresh for best results!
- Tomato Puree: Provides tang and body to the sauce; if you use fresh tomatoes, pureeing them ensures a smooth curry.
- Chicken Thighs: Juicy, tender, and nearly impossible to overcook in the Instant Pot—boneless, skinless thighs are ideal.
- Water: A splash keeps things from sticking and helps the pressure build just right.
- Coconut Milk: Choose canned, full-fat, unsweetened coconut milk for that dreamy, velvety texture.
- Garam Masala: This classic Indian spice mix adds complexity and warmth just before serving.
- Lime Juice: Brings everything to life with a fresh, zesty pop at the end.
- Cilantro: Fresh leaves for garnish add color and an herby burst to every spoonful.
- Ground Cumin: Layers more earthy flavor along with the whole seeds.
- Ground Turmeric: Gives the curry its gorgeous, golden-yellow color and earthiness.
- Kashmiri Red Chili Powder or Paprika: For a gentle heat and eye-catching color—adjust to your preferred spice level.
- Coriander Powder: Adds a subtle citrusy note that brightens the sauce.
- Salt: Essential for bringing all the flavors together.
Variations
One of the best things about Instant Pot Coconut Chicken Curry is how easily it can adapt to what you have on hand, your personal taste, or dietary preferences. Don’t be afraid to get creative—this recipe is your springboard!
- Veggie-Packed Curry: Toss in cauliflower, broccoli, green peas, or baby spinach at the end for an extra serving of veggies and a pop of color.
- Switch Up the Protein: Substitute chicken for shrimp (reduce pressure cooking to 1 minute) or use paneer, tofu, or even chickpeas for a vegetarian twist.
- Make it Spicy or Mild: Adjust the Kashmiri red chili powder to taste, or swap in smoked paprika for a gentle, warming flavor without heat.
- Lighter Option: Use chicken breast instead of thighs for a leaner curry—just be sure not to overcook.
How to Make Instant Pot Coconut Chicken Curry
Step 1: Sauté the Spices and Aromatics
Set your Instant Pot to Sauté mode and let it heat for a minute. Swirl in the ghee or oil, then add cumin seeds (if using) and let them sizzle for about 30 seconds. Immediately toss in the diced onions, ginger, and garlic paste. Sauté for around 3 minutes, stirring occasionally, until the onions are soft and golden—this base will make your curry incredibly flavorful!
Step 2: Build the Flavor with Tomatoes and Spices
Add the tomato puree to the pot along with ground cumin, turmeric, Kashmiri red chili powder, coriander powder, and salt. Stir well to blend everything together and let the mixture cook for 2-3 minutes to mellow out the tomatoes and let the spices meld. (If your Instant Pot is prone to the burn warning, you can add the tomatoes after sautéing the chicken and adding water instead.)
Step 3: Sauté the Chicken
Add your chicken thigh pieces straight into the pot. Stir and cook for 3-4 minutes until the chicken is beginning to brown and pick up those beautiful flavors from the base. This short sauté is key for sealing in juiciness and adding delicious savory depth you’d miss if you skipped it!
Step 4: Pressure Cook
Pour in 1/4 cup water, stirring once more. Cancel sauté mode, close the lid with the vent set to sealing, and set the Instant Pot to Manual or Pressure Cook on high for 4 minutes. This is all the time you need—when it’s done, perform a quick pressure release for perfectly cooked, tender chicken in a spiced tomato base.
Step 5: Add Coconut Milk, Simmer & Finish
Now for that luscious finish! Stir in the coconut milk and garam masala, then simmer everything on Sauté mode for about 4-5 minutes, letting the sauce thicken to your liking. Finish by stirring in lime juice and showering with fresh cilantro—a burst of freshness that brings everything together. Serve your Instant Pot Coconut Chicken Curry piping hot!
Pro Tips for Making Instant Pot Coconut Chicken Curry
- Seal in Flavor with a Quick Sauté: Don’t skip browning the chicken and onions—it adds irresistible depth and rich, caramelized notes to your curry base.
- The Ultimate Creaminess Hack: Use canned, full-fat coconut milk and stir it in after pressure cooking for the creamiest, silkiest sauce (and to avoid curdling).
- Avoid the Burn Notice: If your Instant Pot is sensitive, add the tomato puree after sautéing the chicken and adding water, and don’t stir it in—this keeps the bottom clear and prevents sticking.
- Easy Thickening Solution: For a thicker sauce, mix a tablespoon of cornstarch into a little curry liquid and stir back into the pot for a glossy, spoon-coating finish.
How to Serve Instant Pot Coconut Chicken Curry
Garnishes
A handful of fresh cilantro leaves is a must—it infuses an herby zing and beautiful color against the golden curry. For extra zest and crunch, try thin slices of red onion, toasted coconut flakes, or even a wedge of lime on the side to squeeze over just before eating.
Side Dishes
Instant Pot Coconut Chicken Curry is absolutely dreamy over a fluffy bed of basmati rice. For scooping, serve alongside warm naan or roti—perfect for swiping up every last drop of sauce. If you’re looking for something lighter, pair with cauliflower rice or a crisp cucumber salad for the ultimate contrast.
Creative Ways to Present
Why not ladle your curry into shallow bowls for an elegant, modern touch? You can also go family-style by serving the curry in a gorgeous pot with a selection of toppings (cilantro, lime, sliced chilis) so everyone can customize. For a cozy weeknight, bring the whole Instant Pot to the table—let the aroma work its magic!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Coconut Chicken Curry will keep for up to 4 days in an airtight container in the fridge. The flavors get even bolder and richer overnight, making leftovers a serious treat for lunch or a second dinner.
Freezing
Curry freezes beautifully—just let it cool, then store in freezer-safe containers for up to 3 months. Defrost overnight in the fridge, and keep in mind the coconut milk may separate slightly (a good stir as it reheats brings everything back together).
Reheating
To reheat, warm on the stovetop over medium heat or in the microwave, stirring occasionally to reincorporate the sauce. Add a splash of water or coconut milk if it’s too thick, and finish with a fresh sprinkle of cilantro for that just-cooked flavor.
FAQs
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Can I use chicken breast instead of thighs in Instant Pot Coconut Chicken Curry?
Absolutely! Chicken breast works well, but it’s leaner and can dry out if overcooked—cut the breast into large pieces and avoid extending the pressure cooking time. Thighs, however, are more forgiving and stay juicy no matter what.
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What should I do if my sauce is too thin?
If the sauce is thinner than you like, simply mix a tablespoon of cornstarch with a little water or hot curry liquid, stir it in, and simmer for a few minutes until thickened. You can also simmer on sauté mode with the lid off to reduce it naturally.
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How can I avoid the burn notice on my Instant Pot while making this curry?
If your Instant Pot is sensitive, layer the tomato puree on top of the chicken after sautéing and do not stir it in with the rest of the ingredients before pressure cooking. This prevents the tomatoes from sticking and triggering the burn warning.
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Can I double or triple the Instant Pot Coconut Chicken Curry recipe?
Yes! You can easily double or triple the recipe—just make sure not to increase the water quantity; keep it at 1/4 cup. The cooking time remains the same and the Instant Pot does a fantastic job even with larger batches.
Final Thoughts
There’s something about the aroma and warmth of Instant Pot Coconut Chicken Curry that just makes a house feel like home. I hope you’ll give this recipe a try and make it your own—whether you’re looking for a quick weeknight dinner or feeding a hungry crowd, it’s the kind of meal that always brings people to the table smiling. Enjoy every spoonful!
Print
Instant Pot Coconut Chicken Curry Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
- Diet: Gluten Free
Description
This Instant Pot Coconut Chicken Curry is a flavorful and creamy Indian-inspired dish that comes together quickly thanks to the convenience of the Instant Pot. Tender chicken thighs are cooked in a rich coconut milk sauce infused with aromatic spices, creating a delicious meal that pairs perfectly with rice or naan.
Ingredients
Main Ingredients
- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera) optional
- 1 cup Onions yellow diced
- 1/2 tablespoon Ginger paste or grated
- 1/2 tablespoon Garlic paste or minced
- 1 cup Tomato puree canned or blend 2 tomatoes to make a puree *
- 1 pound Chicken thighs skinless and boneless, cut into 1-1.5 inch pieces
- 1/4 cup Water
- 1 cup Coconut Milk canned, full-fat, unsweetened
- 1 teaspoon Garam Masala
- 1 tablespoon Lime juice
- Cilantro to garnish
Spices
- 1 teaspoon Ground Cumin (Jeera powder)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder or paprika, adjust to taste
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt
Instructions
- Start the Instant Pot: Begin by setting the Instant Pot to Sauté mode and heating it up. Add ghee or oil, followed by cumin seeds, allowing them to sizzle for about 30 seconds.
- Sauté Onions and Aromatics: Add diced onions, ginger paste, and garlic paste. Sauté until the onions are golden brown, approximately 3 minutes.
- Introduce Tomato Puree and Spices: Incorporate the tomato puree and spices, allowing them to cook for an additional 2-3 minutes.
- Prepare Chicken: Add the chicken thighs to the pot and sauté for 3-4 minutes to enhance flavor.
- Cook Chicken: Pour in the water, seal the Instant Pot, and pressure cook on high for 4 minutes. Release pressure manually when done.
- Finish the Dish: Stir in coconut milk and garam masala, simmer for 4-5 minutes until the sauce thickens. Add lime juice and garnish with cilantro before serving.
Notes
- If using chicken breast, note that thighs yield the best results.
- Opt for tomato puree over paste for the right consistency.
- Feel free to add vegetables like cauliflower, broccoli, peas, or spinach.
- Substitute chicken with shrimp for a different protein option.
- For a thicker sauce, mix a small portion with cornstarch.
- Adjust water quantity when scaling the recipe for desired consistency.
- Stovetop method available for non-Instant Pot cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg
