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Instant Pot coconut chicken curry with 5 ingredients

Instant Pot Coconut Chicken Curry (5 Ingredients Only!)

  • Author: Instant Pot Eats
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Asian
  • Diet: Gluten Free


Learn how to make quick and easy Instant Pot coconut chicken curry. This 5-ingredient recipe is perfect for speedy dinners, when on the budget, while travelling with your Instant Pot or making a last-minute meal for friends or family. Serve over white or brown rice, cauliflower rice, or veggies. Please note, we don’t count pantry staples like salt, sugar or oil as key ingredients.



1.5 tablespoons olive oil or coconut oil
4 cloves garlic, chopped finely (about 2 tbsp)
2 tablespoons chopped ginger (thumb-size knob)
2 lb / 900 g chicken breasts, diced into large cubes
4 teaspoons mild curry powder (like this)
1 teaspoon salt
1/2 teaspoon sugar (optional)
2/3 cup water (you could also use chicken stock)
1 cup coconut cream (or thickened part of coconut milk)

For extra thickening: 2 teaspoons all-purpose flour
Garnish: fresh cilantro
Sides: rice, broccoli


  1. Prep. Cut chicken into 1 to 2-inch pieces. Finely dice garlic and ginger.
  2. Sauté. Select the Sauté function and add 1-2 tablespoons of olive oil or coconut oil to the Instant Pot. Once hot, add the diced ginger and garlic and stir for 1 minute, until slightly golden and fragrant. Add the chicken and stir through for about 30 seconds. Now add salt, curry powder and sugar (if using) and stir. Cancel Sauté.
  3. Add 2/3 cup of water or chicken stock, stir through and pop the lid on top (always check the sealing ring on the inside is fitted properly!). The chicken will give out quite a bit of juice, hence we’re only using 2/3 of a cup.
  4. Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing. Select Manual/Pressure Cook and adjust the timer to 15 minutes on HIGH pressure. After a few seconds, the ON sign will come on, indicating the pressure is building (you might also hear 3 beeps on some models); pressurizing will take about 5-7 minutes, and then the 15-minute timer will begin. Once the timer is done, allow the pressure to release naturally.
  5. Open the pot and stir. The curry broth might seem a little thin at this stage. Adding coconut cream will thicken the broth (and add that final essential curry flavor) but you can also do a couple of things to thicken the sauce further.  Option 1: You can scoop out half a cup of broth to reduce the liquid (before adding coconut cream). Option 2: 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.
  6. Finish by stirring in the coconut cream. Taste for seasoning and add a little more salt or sugar to balance out the flavors. Top with fresh cilantro if using.


  • If you can’t find coconut cream, get a regular can of full-fat coconut milk. Pop it in the fridge for an hour then open and scoop out the thickened part, which is the separated cream. Voila!
  • If you don’t have fresh garlic or ginger, replace them with 2 teaspoons of powder each. Add at the same time as the curry powder and skip the first Saute step.
  • For Paleo/Whole30 version, omit the sugar (you can do the same for a Keto version) and serve with cauliflower rice.


  • Serving Size: 5-6 oz chicken with sauce
  • Calories: 301
  • Sugar: 0.9 g
  • Sodium: 467.6 mg
  • Fat: 7.6 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 2.1 g
  • Fiber: 0.8 g
  • Protein: 34.6 g
  • Cholesterol: 109.5 mg

Keywords: Curry, Chicken, Coconut, Instant Pot, Main, Asian, Gluten-Free, Paleo, Whole30, Keto

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