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!
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.