Instant Pot Coconut Chicken Curry

There’s something truly magical about the comforting flavors of a warm curry, and when I first set out to make Instant Pot Coconut Chicken Curry, I had no idea how quickly it would become a go-to in my household. One rainy evening, I found myself craving something rich and exotic, yet something I could prepare without spending hours in the kitchen. That’s when my trusty Instant Pot came to the rescue. With its ability to build pressure and infuse flavors quickly, it allowed me to whip up this delightful dish in no time at all.

The combination of warming spices and creamy coconut milk creates a symphony of flavors that is hard to resist. I’ve served this dish during casual weeknight dinners and even at gatherings, and it never fails to impress. Each time I prepare it, the aroma wafts through the air, enticing everyone’s taste buds. The best part? It’s incredibly easy to make, even for those who might be intimidated by the thought of cooking curry.

I remember the first time I shared this recipe with a friend. She was amazed at how simple it was to achieve such a complex flavor profile. By allowing the chicken to simmer in a blend of spices and creamy coconut milk, I managed to turn a few humble ingredients into something truly special. Whether you’re a seasoned chef or a beginner, I promise this recipe will become a staple in your routine. Let’s dive into the magic of Instant Pot Coconut Chicken Curry and see how easy it is to bring this dish to life.

What You’ll Need for Instant Pot Coconut Chicken Curry

When it comes to crafting a delicious Instant Pot Coconut Chicken Curry, the ingredients play a crucial role in building flavor. You’ll notice that each component works harmoniously to create a rich and satisfying dish. The star players here are the chicken, coconut milk, and the aromatic spices that give this curry its unique character.

• 2 tablespoons vegetable oil – This is used for sautéing and adds a nice base flavor.
• 1 onion, diced – A key ingredient for depth and sweetness.
• 2 cloves garlic, minced – Adds aromatic flavor.
• 1 tablespoon ginger, grated – Brings warmth and a slight spice.
• 2 tablespoons mild curry powder – The heart of the dish, providing that signature flavor.
• 1 cup vegetable stock – This adds moisture and helps to deglaze the pot.
• 2 pounds chicken breasts, cubed into bite-size pieces – The main protein that absorbs all the delicious flavors.
• 1 teaspoon salt – Enhances all the flavors.
• ¼ teaspoon ground black pepper – Adds a touch of heat.
• 1 can full fat coconut milk – The creamy base that makes this curry luxurious.
• 1 red bell pepper, diced – For color and sweetness.
• 1 lime, juiced – Adds acidity to balance the richness.
• 1 tablespoon fresh cilantro leaves, chopped – A fresh finishing touch.
• Cooked rice – For serving and soaking up all that delicious sauce.

Recipe Steps for Instant Pot Coconut Chicken Curry

Making Instant Pot Coconut Chicken Curry is a straightforward process that anyone can master. You’ll be amazed by how simple it is to whip up this flavorful dish. Just follow these steps, and you’ll have a delicious meal ready to be served!

1. Start by pressing the SAUTE button on your Instant Pot and add the vegetable oil. Allow it to heat up for a moment.
2. Add the diced onion to the pot and sauté until it becomes translucent, stirring occasionally. This should take about 3 to 5 minutes. The aroma will fill your kitchen!
3. Next, toss in the minced garlic and ginger, cooking for about 1 minute until fragrant. Be careful not to let them burn.
4. Now, add the curry powder and stir well, letting it cook for a minute. This helps to release the aromatic oils from the spices, enhancing the flavor.
5. Deglaze the pot by adding half a cup of the vegetable stock. Use a wooden spoon or heat-resistant spatula to scrape off any bits stuck to the bottom. This step is crucial for flavor and preventing the burn notice.
6. Turn off the sauté setting and add the cubed chicken to the pot. Season it with salt and ground black pepper, then pour in the remaining stock. Mix everything well to ensure the chicken is coated in the spices.
7. Secure the lid on the Instant Pot and set the vent to SEALING. Choose the PRESSURE COOK or MANUAL setting and set the cooking time for 5 minutes on high pressure. The pot will take about 10 minutes to come to pressure before the cooking starts.
8. Once the cooking program ends, carefully perform a quick release of the steam. Open the lid and press the SAUTE button again.
9. Add the diced red bell pepper and stir it into the sauce. Then, pour in the coconut milk and allow the sauce to reduce slightly, stirring occasionally about 3 to 5 minutes.
10. Serve your warm Instant Pot Coconut Chicken Curry over cooked rice, garnished with chopped cilantro and a squeeze of lime. Enjoy!

Helpful Notes about Instant Pot Coconut Chicken Curry

When making Instant Pot Coconut Chicken Curry, a few helpful notes can enhance your experience and results. Here are some tips to keep in mind:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with warm naan bread or a fresh salad for a complete meal.
• Vegetable Additions: Feel free to add other vegetables, such as carrots or peas, for extra nutrition.
• Garnish: Fresh herbs like mint or parsley can elevate your dish even further.

Serve This Instant Pot Coconut Chicken Curry With

• Steamed Rice: There’s nothing like a bed of fluffy rice to soak up all that delicious sauce.
• Warm Naan: This traditional Indian bread is perfect for scooping up the curry.
• Vegetable Side Dishes: Consider serving with a side of sautéed greens or roasted vegetables to add freshness.
• Salads: A crisp cucumber or tomato salad can provide a refreshing contrast to the rich flavors of the curry.
• Occasions: This dish is ideal for family dinners, casual gatherings, or even meal prep for the week.

FAQ

Conclusion

In summary, Instant Pot Coconut Chicken Curry is not only easy to make, but it’s also packed with flavors that will satisfy and comfort you. The combination of tender chicken, creamy coconut milk, and aromatic spices creates a delightful dish that feels like a warm hug. I encourage you to try this recipe at home and experience the joy it brings to your table.

Instant Pot Coconut Chicken Curry

The ultimate comfort food, Instant Pot Coconut Chicken Curry is rich, creamy, and bursting with flavor. Perfect for an easy weeknight dinner, this dish will satisfy your cravings and impress your family. Make it tonight for a meal that's sure to be a hit!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Indian

Servings 6 servings

Calories 480 kcal

Equipment

• Instant Pot

Ingredients

  

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons mild curry powder
• 1 cup vegetable stock
• 2 pounds chicken breasts, cubed into bite-size pieces
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 can full fat coconut milk
• 1 red bell pepper, diced
• 1 lime, juiced
• 1 tablespoon fresh cilantro leaves, chopped
• Cooked rice for serving

Instructions

 

• Start by pressing the SAUTE button on your Instant Pot and add the vegetable oil. Allow it to heat up for a moment.
• Add the diced onion to the pot and sauté until it becomes translucent, stirring occasionally. This should take about 3 to 5 minutes. The aroma will fill your kitchen!
• Next, toss in the minced garlic and ginger, cooking for about 1 minute until fragrant. Be careful not to let them burn.
• Now, add the curry powder and stir well, letting it cook for a minute. This helps to release the aromatic oils from the spices, enhancing the flavor.
• Deglaze the pot by adding half a cup of the vegetable stock. Use a wooden spoon or heat-resistant spatula to scrape off any bits stuck to the bottom. This step is crucial for flavor and preventing the burn notice.
• Turn off the sauté setting and add the cubed chicken to the pot. Season it with salt and ground black pepper, then pour in the remaining stock. Mix everything well to ensure the chicken is coated in the spices.
• Secure the lid on the Instant Pot and set the vent to SEALING. Choose the PRESSURE COOK or MANUAL setting and set the cooking time for 5 minutes on high pressure. The pot will take about 10 minutes to come to pressure before the cooking starts.
• Once the cooking program ends, carefully perform a quick release of the steam. Open the lid and press the SAUTE button again.
• Add the diced red bell pepper and stir it into the sauce. Then, pour in the coconut milk and allow the sauce to reduce slightly, stirring occasionally about 3 to 5 minutes.
• Serve your warm Instant Pot Coconut Chicken Curry over cooked rice, garnished with chopped cilantro and a squeeze of lime. Enjoy!

Notes

• Tip 1: For a mild curry, use 2 tablespoons of curry powder. For a spicier curry, use 3 tablespoons.
• Tip 2: Use full-fat coconut milk (canned).
• Tip 3: Serve with cooked basmati, jasmine, brown, or cauliflower rice.
• Tip 4: If you’re not a fan of bell peppers, substitute with fresh spinach leaves.
• Tip 5: If the sauce isn’t thick enough, thicken it with cornstarch slurry.
• Tip 6: Garnish with fresh herbs before serving.
• Tip 7: Freeze in a freezer-safe container for up to 3 months.

Keyword Coconut Chicken Curry, Easy Chicken Curry, Instant Pot Curry, Quick Dinner Recipes

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.