Instant Pot Coconut Curry Chicken Recipes

PRESSURE COOKER COCONUT CURRY CHICKEN

Steps:

• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
• Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
• Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
• Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

COCONUT CHICKEN CURRY

Steps:

• Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.
• Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.
• Garnish and serve: Garnish with parsley and serve over rice.

INSTANT POT CHICKEN CURRY

Steps:

• In sauté mode, add the coconut oil to the Instant Pot insert. Then add the onion, cinnamon stick and cloves and sauté for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
• Add the chicken pieces and brown them for a couple of minutes.
• Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
• Cover your Instant Pot and set the valve to the sealing position. Set to manual pressure / high pressure for 5 minutes.
• When done, allow for a complete natrual pressure release before opening.
• Switch to sauté mode, stir in the coconut cream and sauté for 2 minutes.
• Turn off the Instant Pot, and adjust seasonings, remove the cinnamon stick and serve.
• Sauté the onion, cinnamon stick and cloves in a frying pan for 5-7 minutes. You can add 2 tablespoons of water to avoid burning the onion.
• Add the chicken pieces and brown them for a couple of minutes.
• Mix in the garlic ginger, curry powder, garam masala, chopped tomatoes, the water from the coconut milk, salt and chili (if using) and switch of the heat.
• Transfer the chicken curry mix into your slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
• When done, stir in the coconut cream, adjust seasonings, let cook for a few more minutes until warmed through and serve.

INSTANT POT THAI CHICKEN CURRY

Steps:

• Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken.
• Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing.
• Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time.
• Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method (point the top valve to Venting) to let off the rest of the pressure. Be careful of the hot steam jet!
• Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed.
• Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.
• Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro.

INSTANT POT THAI COCONUT CURRY CHICKEN

Steps:

• Add 1/2 tablespoon of olive oil to your Instant Pot and turn on the saute function. When the olive oil is fragrant, add white onion, red pepper, minced garlic, and a pinch of salt. Saute for 4-5 minutes. Once the onion turns translucent, add in fresh spinach and saute for an additional 1-2 minutes in order to wilt the spinach. Remove veggies from the Instant Pot and turn off the saute feature.
• Next, add coconut milk, curry paste, ginger, lemongrass, honey, and salt to the Instant Pot and mix. Then, submerge the raw chicken breast. Close the lid and seal your Instant Pot. Turn your Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take about 10 minutes for your Instant Pot to build enough pressure to start counting down, but eventually, it will count down from 8 minutes.
• Once the timer goes off, quick-release your Instant Pot by opening the valve. Remove the lid and then remove the 2 chicken breasts and transfer to a plate. Use 2 forks to carefully shred the chicken breast (it will be hot) and then place the chicken back into the Instant Pot.
• Add the sauteed veggies and mix. Finally, add lime juice and mix one more time.
• Serve with white rice and Thai basil.

INSTANT POT CHICKEN CURRY

Steps:

• Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until the indicator says "HOT" (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
• Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
• Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
• Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
• Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
• Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with "Saute More" function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
• Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 - 2 large pinches of salt.
• Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~

CURRIED COCONUT CHICKEN RECIPE (INSTANT POT)

Steps:

• Turn the Instant Pot on saute.
• Add the coconut oil and chopped onion and cook for 2 minutes until starting to soften.
• Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
• Add the curry powder, garlic, diced tomatoes, tomato paste, salt, pepper, and maple syrup or coconut sugar and mix well.
• Add the chicken and stir to coat.
• Put the lid on the pot, set valve to seal, and select "Poultry" or use manual setting and set timer for 10 minutes.
• When finished, let pressure release naturally until the lid unlocks.
• Remove the chicken and shred with two forks before returning to the Instant Pot.
• Stir in the coconut milk until warmed through.
• Wait 5 minutes before serving, then serve over rice or cauliflower rice.

INSTANT POT COCONUT CHICKEN CURRY

Steps:

• Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
• Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
• Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
• Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
• Add the water and stir. Press cancel and close lid with the vent in sealing position.
• Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
• When the instant pot beeps, quick release the pressure manually and open the lid.
• Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
• Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

THAI COCONUT CHICKEN CURRY RECIPE

Steps:

• Add the coconut milk, peanut butter, red curry paste, chili sauce (if using) and spices to a 6 quart instant pot and mix well. Then add the chicken to the pot.
• Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
• Naturally release pressure (or NPR for 10 minutes, then release pressure).
• Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
• Sprinkle with Thai basil/cilantro and crushed peanuts if desired. You can also serve this with lime wedges and add a squeeze of lime juice before eating.

INSTANT POT® COCONUT CHICKEN CURRY WITH SWEET POTATO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
• Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Dice cooked chicken while vegetables are cooking.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

INSTANT POT COCONUT TANDOORI-INSPIRED CHICKEN

Steps:

• Mix everything together in a freezer-friendly bag or container. Place in the freezer and store up to three months. When you're ready to cook, follow the directions below!
• : Add everything to the Instant Pot. If it's thawed, cook for 5 minutes manual high pressure + 10 minutes for natural release. If it's frozen, cook for 15 minutes manual high pressure + 10 minutes natural release. Shred and serve over rice!
• Add everything to the slow cooker. If it's thawed, cook for 4 hours on high, or 6 hours on low. If it's frozen, cook for 6 hours on high. Shred and serve over rice!

INSTANT POT COCONUT CURRY CHICKEN

Steps:

• On the Instant Pot press on SAUTE and heat the oil. Add the onion and saute until it's translucent. Add the garlic and ginger, and cook until fragrant (about 1 minute).
• Add the curry powder then stir and cook for a minute.
• Deglaze the pot by adding ½ cup of vegetable or chicken stock, and with a wooden spoon or a heat resistant spatula scrape off any bits stuck to the bottom of the pot. Switch off the saute setting.
• Add the diced chicken, season with salt and pepper, and add the rest of the stock. Give everything a good mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully open the lid, and press on SAUTE. Add the diced bell pepper, then stir in the coconut milk, and allow the sauce to reduce a little. Serve warm over rice with chopped parsley or cilantro, and a squeeze of a lime.

INSTANT POT COCONUT CHICKEN CURRY

Steps:

• Prep the Chicken: Wash, dry, and cube the chicken thighs into bite-sized pieces.
• Cook Chicken: Heat the coconut oil in your Instant Pot over the sauté setting. Add the chicken and onion, then cook for 2-3 minutes, or until the onion softens. Stir in the garlic, curry powder, coriander, turmeric, salt, and pepper. Cook for 1 minute or until aromatic.
• Combine Ingredients: Add the fire roasted tomatoes and coconut milk. Stir until everything is combined, and scrape up any bits on the bottom.
• Cook: Secure the Instant Pot lid and turn the valve to SEAL. Cook for 5 minutes on high pressure. Quick release the pressure when the time is up.
• Thicken the Curry: Turn on the sauté setting. Take 1-2 tbsp of the sauce from the Instant Pot and mix it well with the cornstarch. Add the slurry to the Instant Pot, mix well, and let everything come to a bubble. If you'd like the sauce to be thicker, make more slurry.
• Garnish and Serve: Garnish with cilantro and serve over steamed rice.

COCONUT CHICKEN CURRY

Steps:

• add the ghee and coconut oil to the inner pot and press the sautee button
• add the onions and cook until caramelized
• add the garlic and ginger and cook until fragrant.
• add all the spices, stir and cook about 2 mins
• add the coconut water and deglaze the pot very well - to avoid the burn notification
• without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
• add the coconut milk liquid and crushed tomatoes to the pot
• at this point you can blend with the hand mixer - but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
• add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don't stir)
• pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
• quick release
• pull out the chicken and shred it
• add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce
• serve over rice

INSTANT POT COCONUT CURRY CHICKEN

Steps:

• Using the sauté function, once the IP reads hot, heat 2 tablespoons of the coconut oil and sauté the onion, garlic and ginger, stirring for 3 minutes.
• Add the yellow and red curry, the cumin and the coriander, stir and sauce to 30-60 seconds.
• Add the chicken chunks and cook until slightly brown, about 5 minutes.
• Add the veggies, stir and cook for another 3 minutes.
• Add salt and pepper to taste.
• Add in the coconut milk, lime juice, lime zest, brown sugar and fish sauce if using, stir to combine.
• Cancel Saute mode.
• Lock the lid and seal the valve.
• Pressure Cook on high for 6 minutes followed by a 10 minutes Natural Pressure Release, after which release manually the remaining pressure.
• Open the lid, stir and garnish with fresh parsley before serving.

LOW-CARB INSTANT POT COCONUT CHICKEN CURRY

Steps:

• Place the chicken in the Instant Pot and mix in the garlic, curry, turmeric, tomatoes, salt, pepper, and milk from the coconut milk (you'll add the cream after you're done cooking).
• Hit "manual" and set the time to 8 minutes.
• Once done cooking, quick release. Once the pin drops, open the lid (do not open before the pin drops). Remove the chicken, but leave the sauce. Add in the coconut cream and the coconut oil.
• Sauté for 10 minutes to reduce and thicken.
• Dice the chicken, then add back and stir to combine.
• Serve and enjoy!

SLOW COOKER OR INSTANT POT COCONUT CHICKEN CURRY (PALEO, WHOLE30)

Steps:

• Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
• Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.

INSTANT POT COCONUT CHICKEN CURRY (ONLY 5 INGREDIENTS!)

Steps:

• Prep. Cut chicken into 1 to 2-inch pieces and finely chop the ginger and garlic.
• Saute. Saute garlic and ginger in a little oil on Saute setting for a minute, then add the chicken and stir for 30 seconds. Add salt, sugar and curry powder and stir. Cancel the Saute setting.
• Add about a cup of water (we added 2/3 cup as we knew that chicken would release quite a bit of juice while cooking). Stir through.
• Pressure cook. Set to Pressure Cook on High pressure for 15 minutes, with natural pressure release.
• Finish the curry. Open the lid and stir the curry. Stir in the coconut cream and taste for salt and sweetness. You can add a little more sugar or salt to balance the flavors.
• How to thicken the curry sauce if it seems a little thin:
• You can scoop out half a cup of broth to reduce the liquid.
• You can thicken the broth with a little flour. If you want to have more sauce, do the flour trick. Combine 2 teaspoons of all-purpose flour with 4 tablespoons of water or broth from the pot in a separate bowl and whisk until smooth. Stir this slurry mixture into the hot curry and see the liquid magically thicken.

INSTANT POT COCONUT CHICKEN CURRY - DUMP AND GO DINNER

Steps:

• **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.** Place all ingredients in Instant Pot, layering in order listed, beginning with water. Lock the lid in place and seal steam nozzle. Cook on high pressure for 9 minutes. Naturally release the pressure for 5 minutes, then quick release any remaining pressure. Remove chicken to a plate and then blend the sauce using an immersion blender. Change setting to saute if needed, to thicken sauce.

INSTANT POT COCONUT CURRY CHICKEN RECIPE

Steps:

• Add the coconut oil to the Instant Pot insert. Press the sauté button and add the onion to the pot. Cook the onions until soft and translucent.
• Add two tablespoons of curry powder and the minced garlic, and mix to combine. Add the drained tomatoes, tomato sauce, chicken broth, and sugar, and mix to combine.
• Poke holes all over the chicken breasts with a fork. Sprinkle the chicken breasts with the remaining curry powder and the salt and pepper, and rub the spices into the chicken. Add the chicken to the pot and cover with the sauce.
• Place the lid on the pot, turn the knob to seal, and cook for 10 minutes at high pressure. Let the pressure naturally release for about 10 minutes, then quick release the remaining pressure.
• Remove the chicken from the pot and shred or cut into bite-sized pieces. Return the meat to the pot, press the sauté button, and bring the sauce to a simmer. Add the coconut cream to the pot and mix until combined. Cook 10 minutes. Serve hot over basmati rice.

COCONUT CHICKEN CURRY

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
• Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
• Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
• When the time is up, quick-release the pressure.
• Remove the chicken, cut into bite-sized pieces and return to the pot.
• Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
• Serve warm over rice, garnished with chopped cilantro or basil.