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Quick & Creamy Instant Pot Coconut Chicken Curry

Close-up of vibrant yellow Instant Pot Creamy Coconut Chicken Curry garnished with fresh cilantro.
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Make a rich and creamy chicken curry quickly using your Instant Pot and coconut milk. This recipe requires minimal effort for a flavorful weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Set your Instant Pot to the Sauté function. Add coconut oil. When hot, add the chopped onion and cook until softened, about 3 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Stir in the curry powder, turmeric, cumin, and cayenne pepper. Cook for 30 seconds, stirring constantly.
  4. Add the cut chicken pieces to the pot and stir to coat them with the spices.
  5. Pour in the full-fat coconut milk and chicken broth. Stir gently to combine everything. Do not scrape the bottom of the pot excessively.
  6. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 6 minutes.
  7. Once the cooking time is complete, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully switch the valve to Venting for a Quick Release (QR) of any remaining pressure.
  8. Open the lid. Set the Instant Pot back to Sauté (Low). Stir the cornstarch slurry into the simmering liquid. Cook for 1 to 2 minutes, stirring until the sauce thickens to your desired creaminess.
  9. Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving over rice or with naan bread.

Notes

  • For the creamiest result, always use full-fat canned coconut milk, not the refrigerated beverage type.
  • If you prefer shredded chicken, cook on high pressure for 8 minutes instead of 6, and shred the chicken before adding the slurry.
  • You can substitute chicken thighs for breasts; the cooking time remains the same.

Nutrition

Find it online: https://cookifyme.com/instant-pot-creamy-coconut-chicken-curry/