Easy Instant Pot Coconut Chicken Curry Little Sunny Kitchen

If you’re looking for an easy Instant Pot recipe that even picky eaters will eat, then try this creamy coconut curry chicken! This hearty and comforting dish is made with just a few simple ingredients that you probably already have in your kitchen, and it takes just 30 minutes to make! Perfectly cooked and juicy chicken is smothered in a rich, aromatic, and creamy coconut curry sauce, then served over fluffy white rice. You might think that curry is a bit complicated, and you need to be a very experienced cook to be able to make a great curry. But that is definitely not the case! In fact, curry is one of the easiest dinners that you can ever make! Especially if you’re using an Instant Pot, making this curry is truly a breeze! In case you’re wondering, here’s the Instant Pot that I use and love!

The ingredients

Chicken – you can either use boneless and skinless chicken breast or thighs. Just cut into 1-inch bite-size pieces. Onion, garlic, ginger. The curry dream team! Spices – I use mild curry powder to make this curry, and season with salt and ground black pepper. Fresh ingredients – Red bell pepper, lime, and cilantro leaves. Oil – use any kind of oil to saute the onion, garlic, and ginger. I usually go for coconut oil, or vegetable oil. You can also use olive oil, or corn oil if you like. Coconut milk – canned full-fat coconut milk. Shake the can really well before opening.

How to make Instant Pot Coconut curry chicken?

You can totally turn this into a dump and start recipe if you like, by throwing all of the ingredients (except for the coconut milk, bell peppers, cilantro, and lime juice) in the Instant Pot. But I prefer sauteing the onion, ginger, and garlic first, just to activate the flavors and for the ginger to lose its crunch. I also lightly toast the spices (the curry powder) to activate the flavors before adding the rest of the ingredients. If you choose to saute onion, ginger, and garlic then you will need to deglaze the pot with half a cup of vegetable stock or water. Do this to avoid getting a BURN message. Add the chicken and more stock, then cover with the lid and pressure cook on high for 5 minutes. The cooking time is just 5 minutes on high pressure. Keep in mind that the pressure cooker takes around 10 minutes to come to pressure. Once the cooking program ends, quickly release the steam and carefully open the lid. 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 lime. Tip: Make sure not to add the coconut milk before pressure cooking as it will become super thin and will disintegrate.

Is this recipe spicy?

I use 2 tablespoons of mild curry powder to make this, and it turns out quite mild. But if you like it a bit spicy, you can use 3 tablespoons of curry powder. Or use spicy curry powder. If you only have mild curry powder, you can add chili powder to make it spicier. So keep in mind, it all depends on what kind of curry powder you use, and the amount of the curry powder of course!

Can I use frozen chicken?

You totally can if it’s diced! The only difference is that Instant Pot will take a bit longer to come to pressure but that’s it.

What to serve this curry with?

Basmati rice – probably the most traditional way and the most delicious. I love cooking basmati rice in the Instant Pot, and it turns out so perfect every single time! Brown rice – to keep things healthier, make brown rice in the Instant Pot, and serve it with this coconut curry chicken. Cilantro lime rice – I make mine in the Instant Pot! Quinoa – I also make my quinoa in the Instant Pot, and it’s a healthier alternative to rice.

Storing, freezing, and reheating.

To store: Store in an airtight container in the fridge for up to 4 days. To freeze: Freeze in a freezer container or bag for up to 3 months. To reheat: Thaw overnight in the fridge, then reheat in the microwave or over the stovetop. If the sauce is too thick, add a splash of water and mix.

Recommended tools to make this recipe

An Instant Pot – this is the Instant Pot that I own and love! Sharp knife. This is the knife that I use all the time, a sharp knife is so important and if you want to invest in a new knife then a high-quality chef knife is what I recommend. This one is also currently on sale and well worth the money. Spatula – I use this heat resistant spatula for cooking, it’s so convenient and does not damage my pots and pans.

If you’d rather make this meal on the stove, go get my recipe for stovetop coconut chicken curry instead!