I perfected an easy 30-minute Instant Pot Coconut Chicken curry that’s dairy-free and gluten-free and relies on one pantry ingredient to create unexpectedly deep flavor.

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I always joke that fast weeknight dinners need better PR, so I made this Easy Instant Pot Coconut Chicken Curry to prove a point. Using boneless skinless chicken thighs and full fat coconut milk it turns simple ingredients into something that tastes like you spent hours on it.

If you want bold flavor with minimal fuss this is one of my favorite Healthy Coconut Curry Recipes, the smell makes you keep checking the pot, like why is it so good already. Trust me, this Chicken Coconut Curry Instant Pot version is messy to describe but effortless to love.

Ingredients

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Chicken thighs: Rich in protein and iron, stays juicy and forgiving when cooked.
Coconut milk: Creamy source of saturated fats, gives silkiness and tropical flavor.
Curry powder: Warm blend of spices, adds depth, slightly sweet and savory notes.
Turmeric: Bright yellow, anti inflammatory, earthy taste and vibrant color.
Garlic: Pungent aromatic, gives savory kick and depth, browns nicely.
Tomatoes: Add acidity and umami, balance richness with a gentle tangy sweetness.
Lime juice: Brightens the curry with citrus tang, cuts through rich coconut flavors.
Cilantro: Fresh herb, adds bright grassy finish and pops of color.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs about 700 g

1 tablespoon vegetable oil or coconut oil

1 medium yellow onion

3 garlic cloves

1 tablespoon fresh ginger

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper optional

1 tablespoon tomato paste

1 (14 ounce) can diced tomatoes

1 (14 ounce) can full fat coconut milk

1/2 cup low sodium chicken broth or water

1 teaspoon salt or to taste

1/2 teaspoon black pepper

1 tablespoon lime juice optional

1/4 cup fresh cilantro leaves optional for garnish

How to Make this

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1. Prep the chicken and aromatics: cut 1 1/2 pounds boneless skinless chicken thighs into bite size pieces or leave whole if you prefer, pat dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper; chop 1 medium yellow onion, mince 3 garlic cloves and 1 tablespoon fresh ginger.

2. Turn Instant Pot to Sauté, add 1 tablespoon vegetable or coconut oil and when hot brown the chicken in batches 2 to 3 minutes per side so it gets color, then remove to a plate, dont skip this step or the sauce wont be as rich.

3. Add the chopped onion to the pot and cook 3 to 4 minutes until soft, then stir in the garlic and ginger and cook about 30 to 60 seconds until fragrant.

4. Stir in 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon smoked paprika and 1/4 to 1/2 teaspoon cayenne if using, plus 1 tablespoon tomato paste; cook and stir 1 minute to bloom the spices.

5. Pour in 1 (14 ounce) can diced tomatoes and use 1/2 cup low sodium chicken broth or water to scrape and deglaze the bottom really well so nothing is stuck, then pour in 1 (14 ounce) can full fat coconut milk and give it a quick stir.

6. Return the browned chicken to the pot, nestle it into the sauce, close the lid, set valve to sealing and pressure cook on High for 8 minutes for bite sized pieces or 10 minutes for whole thighs (if using frozen chicken add about 4 more minutes).

7. Let the pressure naturally release for 5 to 10 minutes then carefully quick release any remaining pressure, open the lid and stir, taste and adjust seasoning.

8. If the sauce is too thin, switch to Sauté and simmer 3 to 5 minutes to reduce and thicken, or whisk 1 tablespoon cornstarch with 2 tablespoons water and stir in then simmer until saucy and glossy.

9. Finish with 1 tablespoon lime juice if you like a bright note, scatter about 1/4 cup fresh cilantro leaves for garnish and serve hot with rice or naan.

Equipment Needed

1. Instant Pot or electric pressure cooker 6 quart — youll use this for browning and pressure cooking
2. Large chef knife for cutting chicken and chopping onion
3. Cutting board (one for meat if you can)
4. Silicone spatula or wooden spoon for stirring and deglazing
5. Long tongs for searing and moving the chicken
6. Measuring spoons and measuring cups for spices and liquids
7. Liquid measuring cup and can opener for tomatoes and broth
8. Small bowl and whisk or fork to mix cornstarch slurry, plus a ladle or large serving spoon to serve

FAQ

Q: How long do I cook the chicken in the Instant Pot? A: Cook boneless skinless chicken thighs on high pressure for 7 minutes, then let the pressure release naturally for 5 to 10 minutes before opening. If you quick release right away the sauce can splatter and the meat might be slightly tougher. Make sure the internal temp reaches 165 F.

Q: Can I use chicken breasts instead of thighs? A: Yes you can, but breasts dry out easier. Cook breasts on high pressure for 6 to 7 minutes with a 5 minute natural release, or shred them and stir back into the sauce so they stay moist.

Q: My sauce is too thin how do I thicken it? A: Use the Instant Pot saute function and simmer until it reduces, stirring often. Or mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir that slurry into the hot sauce and simmer on saute until it thickens. Full fat coconut milk also helps give body, so avoid the low fat kind if you want a creamier sauce.

Q: Can I make this in a slow cooker or on the stove? A: Yes. Slow cooker: combine everything and cook on low for 4 to 6 hours or on high for 2 to 3 hours. Stovetop: simmer on medium low for about 25 to 30 minutes until chicken is cooked and sauce is reduced, stirring now and then.

Q: How do I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. To reheat, thaw overnight if frozen, then warm gently on the stove with a splash of water or broth, or microwave in short bursts, stirring in between so it heats evenly.

Q: How do I adjust the spice level or swap ingredients? A: Cut the cayenne to zero if you want mild, or add a pinch more for heat. You can swap curry powder types to change flavor, add a bit of garam masala at the end for warmth, and use low sodium broth or water if you need less salt. Lime juice and cilantro at the end brighten the dish so don’t skip them if you like fresh flavors.

Easy Instant Pot Coconut Chicken Curry Recipe Substitutions and Variations

Chicken thighs -> boneless skinless chicken breasts or firm tofu or canned chickpeas. Breasts cook faster so cut into bigger chunks and reduce pressure time; tofu or chickpeas make it vegetarian and cook fine straight in the sauce.
Full fat coconut milk -> light coconut milk or coconut cream diluted with water, or stir in plain Greek yogurt off the heat at the end. Light milk is less rich, diluted cream keeps texture, yogurt adds tang but dont boil it or it will split.
Curry powder -> curry paste or a quick spice mix (1 tsp ground cumin + 1 tsp ground coriander + 1 tsp turmeric + pinch of cayenne). Paste gives a more intense flavor, the quick mix copies the basic curry powder notes.
Tomato paste -> crushed tomatoes or tomato sauce (use a bit more volume, then simmer to concentrate) or skip and add a splash of lime juice for brightness. Crushed tomatoes add body but cook a bit longer to thicken.

Pro Tips

1) Pat the chicken really dry and salt it early, like 15 to 30 minutes before cooking if you can, it helps the meat brown way better and it actually seasons deeper. Dont skip drying though, wet pieces just steam and you lose that caramelized flavor.

2) Bloom the spices in hot oil and let the tomato paste darken a bit, that step is where the sauce gets its depth. If the pot smells faintly bitter just lower the heat and stir more, burnt spices ruin the whole batch.

3) To avoid a split, add coconut milk off heat or after pressure cooking and stir gently, or temper it by ladling a bit of hot sauce into the can first then mixing back. If it does separate, simmer gently or whisk in a cold cornstarch slurry until it comes back together.

4) For extra body and mouthfeel, finish by removing a cup of sauce, blitzing it smooth and stirring it back in, or whisk in a spoon of yogurt or butter off the heat. And always taste at the end for salt and acid, a splash of lime or vinegar makes the flavors pop.

Easy Instant Pot Coconut Chicken Curry Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected an easy 30-minute Instant Pot Coconut Chicken curry that's dairy-free and gluten-free and relies on one pantry ingredient to create unexpectedly deep flavor.

Servings

servings

Calories

592

kcal

Equipment: 1. Instant Pot or electric pressure cooker 6 quart — youll use this for browning and pressure cooking
2. Large chef knife for cutting chicken and chopping onion
3. Cutting board (one for meat if you can)
4. Silicone spatula or wooden spoon for stirring and deglazing
5. Long tongs for searing and moving the chicken
6. Measuring spoons and measuring cups for spices and liquids
7. Liquid measuring cup and can opener for tomatoes and broth
8. Small bowl and whisk or fork to mix cornstarch slurry, plus a ladle or large serving spoon to serve

Ingredients

1 1/2 pounds boneless skinless chicken thighs about 700 g
1 tablespoon vegetable oil or coconut oil
1 medium yellow onion
3 garlic cloves
1 tablespoon fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper optional
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
1 (14 ounce) can full fat coconut milk
1/2 cup low sodium chicken broth or water
1 teaspoon salt or to taste
1/2 teaspoon black pepper
1 tablespoon lime juice optional
1/4 cup fresh cilantro leaves optional for garnish

Directions

Prep the chicken and aromatics: cut 1 1/2 pounds boneless skinless chicken thighs into bite size pieces or leave whole if you prefer, pat dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper; chop 1 medium yellow onion, mince 3 garlic cloves and 1 tablespoon fresh ginger.
Turn Instant Pot to Sauté, add 1 tablespoon vegetable or coconut oil and when hot brown the chicken in batches 2 to 3 minutes per side so it gets color, then remove to a plate, dont skip this step or the sauce wont be as rich.
Add the chopped onion to the pot and cook 3 to 4 minutes until soft, then stir in the garlic and ginger and cook about 30 to 60 seconds until fragrant.
Stir in 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/2 teaspoon smoked paprika and 1/4 to 1/2 teaspoon cayenne if using, plus 1 tablespoon tomato paste; cook and stir 1 minute to bloom the spices.
Pour in 1 (14 ounce) can diced tomatoes and use 1/2 cup low sodium chicken broth or water to scrape and deglaze the bottom really well so nothing is stuck, then pour in 1 (14 ounce) can full fat coconut milk and give it a quick stir.
Return the browned chicken to the pot, nestle it into the sauce, close the lid, set valve to sealing and pressure cook on High for 8 minutes for bite sized pieces or 10 minutes for whole thighs (if using frozen chicken add about 4 more minutes).
Let the pressure naturally release for 5 to 10 minutes then carefully quick release any remaining pressure, open the lid and stir, taste and adjust seasoning.
If the sauce is too thin, switch to Sauté and simmer 3 to 5 minutes to reduce and thicken, or whisk 1 tablespoon cornstarch with 2 tablespoons water and stir in then simmer until saucy and glossy.
Finish with 1 tablespoon lime juice if you like a bright note, scatter about 1/4 cup fresh cilantro leaves for garnish and serve hot with rice or naan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.