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Instant pot chicken curry

Instant Pot Coconut Chicken Curry (Only 5 Ingredients!)

  • Author: Instant Pot Eats
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Asian
  • Diet: Gluten Free

Description

Healthy and delicious Instant Pot coconut chicken curry made with only 5 key ingredients. This pressure cooker chicken recipe is great for a quick and easy dinner, while travelling with the Instant Pot, if you’re on a budget. It’s mild so is kid-friendly and great for the whole family.


Ingredients

Scale

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
1 teaspoon salt
1/2 teaspoon sugar (optional)
2/3 cup water or chicken stock
1 cup coconut cream (thickened part of coconut milk)

For extra thickening: 2 teaspoons flour or gluten-free flour/corn flour
Garnish: fresh cilantro
Sides: rice, broccoli


Instructions

  • 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:
  • Option 1: You can scoop out half a cup of broth to reduce the liquid.
  • 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.

Nutrition

  • 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: Instant Pot, Chicken, Curry, Coconut

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