Instant Pot Coconut Chicken Curry Recipe

If you’re craving a warmly spiced, restaurant-worthy curry that comes together in under 30 minutes, let me introduce you to my absolute obsession: Instant Pot Coconut Chicken Curry. This dish is the ultimate comfort food—cozy, creamy, and bursting with flavor—yet unbelievably easy, thanks to the magic of your Instant Pot!

this …

Ingredients You’ll Need

I just love that this Instant Pot Coconut Chicken Curry leans on a handful of pantry staples and fresh ingredients, each bringing its own vibe to the pot. These are the essentials for rich flavor, velvety texture, and that gorgeous golden hue!

• Ghee or Oil: Start with ghee for buttery richness and authenticity, or use oil if you prefer it lighter.
• Cumin Seeds (Jeera): These are optional, but if you have them, they add a lovely nutty aroma right at the start.
• Yellow Onions: Diced onions lay the sweet, savory foundation and make the curry irresistible.
• Ginger & Garlic Paste: The classic duo! Use fresh for the brightest taste or pre-made paste to save time.
• Tomato Puree: Use canned puree or blend fresh tomatoes—this adds tang, color, and body to the sauce. Just don’t use tomato paste (too thick).
• Chicken Thighs: Skinless and boneless pieces turn out juicy and tender under pressure; thighs hold up best, but breasts work in a pinch.
• Water: Just a splash is all you need—the moisture from the chicken and veggies helps everything cook perfectly.
• Coconut Milk: The heart of the curry! Go for canned, full-fat, unsweetened coconut milk for maximum creaminess.
• Garam Masala: Add this at the end for that signature warm, complex finish Indian curries are known for.
• Lime Juice: A finishing squeeze brightens up the whole dish.
• Cilantro: Optional, but a sprinkle on top gives freshness and a pop of color!
• Ground Cumin, Turmeric, Kashmiri Red Chili Powder (or paprika), Coriander Powder, Salt: Your simple but essential spice squad for flavor, warmth, and that lovely orange-gold color.

Variations

The beauty of Instant Pot Coconut Chicken Curry is how endlessly customizable it is. Mix it up with your favorite add-ins or tweak the recipe based on what’s in your kitchen or to fit your dietary choices!

• Skip Chicken, Try Shrimp: Feeling like seafood? Swap the chicken for peeled, deveined shrimp—just cook shrimp after pressure cooking, not before!
• Add Veggies: Toss in roasted cauliflower, broccoli, green peas, or baby spinach at the end for a burst of color and nutrition. Potatoes or sweet potatoes (cut large) can go in before pressure cooking.
• Make It Vegetarian: Leave out the chicken and stir in cubed tofu, chickpeas, or a medley of mixed vegetables for a hearty plant-based version.
• Control the Heat: Use more or less Kashmiri chili powder—or paprika for milder flavor. For a spicy kick, add diced fresh chili when sautéing onions.

How to Make Instant Pot Coconut Chicken Curry

Step 1: Sauté the Aromatics

Start by switching your Instant Pot to Sauté mode and let it heat up. Add the ghee or oil, tossing in the cumin seeds until they sizzle—this infuses the oil with their nutty flavor. Next, add the diced onions, ginger, and garlic paste. Sauté everything for around 3 minutes, until the onions turn beautiful golden-brown and fragrant. Trust me—this is where the magic starts!

Step 2: Build the Curry Base

Toss in your tomato puree and all the ground spices (ground cumin, turmeric, Kashmiri chili powder or paprika, coriander, and salt). Stir well and let this cook for 2–3 minutes, letting the spices bloom and the tomato reduce a little. If your Instant Pot is prone to the Burn warning, you can add the tomato after sautéing the chicken instead—no worries!

Step 3: Sauté the Chicken

Add the chicken thigh pieces to the pot and stir, making sure each piece is coated with the aromatic spice-tomato mixture. Let them sauté for another 3–4 minutes. This quick browning step is key—it seals in flavor and gives the curry a richer taste.

Step 4: Pressure Cook

Pour in the water and give everything a stir. Press Cancel to turn off Sauté, then close the Instant Pot lid and set the valve to Sealing. Select Manual (or Pressure Cook) and cook on high pressure for 4 minutes. The curry will be perfectly tender and flavorful thanks to the pressure cooker’s magic!

Step 5: Finish the Curry

When the timer is up, use quick release to let out the steam. Carefully open the lid—inhale that dreamy aroma! Stir in your coconut milk and garam masala, then let the curry simmer on Sauté mode for about 4–5 more minutes to thicken the sauce to your liking. A squeeze of lime goes in at the very end for brightness, and don’t forget a generous sprinkle of chopped cilantro if desired.

How to Serve Instant Pot Coconut Chicken Curry

Garnishes

Top your Instant Pot Coconut Chicken Curry with a shower of fresh chopped cilantro for a zippy pop of color and flavor. For extra flair, add sliced scallions, a swirl of extra coconut milk, or even a sprinkle of toasted coconut flakes for some crunch and elegance.

Side Dishes

This curry is practically calling out to be scooped up with fluffy basmati rice or warm naan bread. For a lighter meal, try it with cauliflower rice or even over a bed of sautéed greens and roasted veggies—the sauce goes with everything!

Creative Ways to Present

Serve your Instant Pot Coconut Chicken Curry family-style in a colorful dish, or ladle individual portions into bowls with rice and fresh herbs on top. For parties, you can offer a fun “curry bar” with toppings, pickles, and different raitas, letting everyone personalize their bowl.

Make Ahead and Storage

Storing Leftovers

Cool leftover Instant Pot Coconut Chicken Curry to room temperature, then scoop it into airtight containers. It will keep beautifully in the refrigerator for up to 4 days, making for the easiest work lunch or busy weeknight dinner ever!

Freezing

This curry is a freezer superstar! Portion cooled curry into freezer-safe containers or bags, leaving a bit of space for expansion. It will stay delicious for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

Gently reheat refrigerated or thawed curry in a saucepan over medium-low heat, stirring occasionally until heated through. If the sauce has thickened too much, add a splash of water or extra coconut milk to restore the perfect creamy consistency.

FAQs

Final Thoughts

I can’t tell you how many times this Instant Pot Coconut Chicken Curry has saved my busy weeknights—and wowed guests at dinner parties! Give it a try and I promise, it’ll quickly earn a permanent spot in your comfort food rotation. Let me know how you make it your own, and most of all, enjoy every bite!

Print