Instant Pot Coconut Chicken Curry

This instant pot coconut chicken curry is one of those meals that tastes like it took hours to make, but it’s ready in about 30 minutes.

The sauce is creamy, rich, and packed with warm spices. It’s the kind of dish that makes the whole house smell incredible.

Chicken thighs work perfectly here because they stay tender and juicy under pressure. No dry chicken, I promise.

You only need a handful of everyday ingredients and one pot. That’s what makes this recipe so easy to come back to on busy weeknights.

Serve it over basmati rice with some fresh cilantro on top and you’ve got a complete dinner the whole family will enjoy.

What Makes This Recipe So Good

Restaurant-Quality Curry in Under 30 Minutes – The Instant Pot does all the heavy lifting, giving you a rich, deeply flavored coconut chicken curry that tastes like it simmered for hours but is ready from start to finish in about 25 minutes.

The Sauce Is Unbelievably Creamy – Full-fat coconut milk combined with diced tomatoes creates this luscious, velvety sauce that clings to every piece of chicken, and the final simmer step lets you thicken it to exactly the consistency you love.

Chicken Thighs Stay Perfectly Tender – Unlike chicken breast that can dry out under pressure, boneless skinless thighs come out incredibly juicy and almost melt-in-your-mouth tender after just 8 minutes of pressure cooking.

Ingredients

• 2 lb Boneless Skinless Chicken Thighs, cut into bite-sized pieces
• 14 oz Canned Full-Fat Coconut Milk
• 14 oz Canned Diced Tomatoes
• 1 large Yellow Onion, diced
• 4 cloves Garlic, minced
• 1 tbsp Fresh Ginger, grated
• 3 tbsp Yellow Curry Powder
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/4 tsp Cayenne Pepper
• 1 tbsp Olive Oil
• 1 tbsp Lime Juice
• Fresh Cilantro, chopped
• Cooked Basmati Rice, for serving
• Naan Bread, for serving (optional)

Directions

Step 1

Set the Instant Pot to saute mode and add the olive oil. Once hot, add the diced onion and cook for 4 minutes until softened. Add the garlic and ginger and stir for 30 seconds until fragrant.

Step 2

Add the curry powder, cumin, turmeric, cayenne pepper, and salt. Stir for about 1 minute to toast the spices and coat the onions. This blooms the spices and deepens the flavor.

Step 3

Add the chicken pieces and stir to coat them in the spice mixture. Pour in the diced tomatoes with their juices and the coconut milk. Stir everything together. Press cancel.

Step 4

Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. When the cook time is done, let the pressure release naturally for 5 minutes, then carefully turn the valve to venting.

Step 5

Open the lid and set the Instant Pot to saute mode. Let the curry simmer for 3 to 5 minutes, stirring occasionally, until the sauce reduces and thickens to your liking.

Step 6

Stir in the lime juice and taste for seasoning, adjusting salt and spices as needed. Serve over basmati rice, topped with fresh cilantro and naan bread on the side.

Pro Tips

Pat the Chicken Dry First

Before you cut the chicken thighs into pieces, pat them dry with paper towels. Excess moisture on the chicken will create steam when it hits the hot pot, which means the spices won’t stick to the meat as well.

Dry chicken also won’t cool down the pot as much when you add it, so you keep that nice heat going from the sauteed onions and toasted spices.

Don’t Skip Toasting the Spices

That one minute of stirring the curry powder, cumin, turmeric, and cayenne in the pot before adding anything else makes a huge difference. It activates the oils in the spices, which is what gives the curry that deep, rich flavor instead of tasting flat or dusty.

Keep stirring the whole time though. Spices can burn in seconds on saute mode, and burnt spices will make the entire curry taste bitter. If you see them starting to darken too fast, just move on to adding the chicken right away.

Shake the Coconut Milk Can Before Opening

Full-fat coconut milk separates in the can – the thick cream rises to the top and the thin watery liquid stays at the bottom. If you just open it and pour, you’ll get an uneven mix and the curry won’t have a consistent creamy texture.

Give the can a really good shake for about 10 seconds before you open it. That way the cream and liquid blend together and your sauce will be smooth from the start.

Related Recipes

• Instant Pot Butter Chicken
• Instant Pot Creamy Tuscan Chicken
• Instant Pot Honey Garlic Chicken
• Instant Pot Mongolian Beef

Frequently Asked Questions

How do I store and reheat leftovers of this coconut chicken curry?

Let the curry cool down, then transfer it to an airtight container and store it in the fridge for up to 4 days. It actually tastes even better the next day because the spices have more time to soak into the chicken.

Reheat it on the stove over medium-low heat, stirring occasionally, and add a splash of water or coconut milk if the sauce has thickened too much in the fridge. You can also microwave individual portions for about 2-3 minutes, stirring halfway through. Store the rice separately so it does not get mushy.