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Instant Pot Creamy Coconut Chicken Curry

Close-up of tender chicken pieces in a rich, yellow Instant Pot Creamy Coconut Chicken Curry sauce, topped with chili flakes.
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Make a rich and creamy coconut chicken curry quickly using your Instant Pot. This recipe uses the sauté function before pressure cooking for deep flavor.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Set the Instant Pot to the Sauté function. Add coconut oil. When hot, add the chopped onion and cook until softened, about 4 minutes.
  2. Add the garlic and ginger. Cook for 1 minute until fragrant.
  3. Stir in the curry powder, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly.
  4. Add the diced chicken, diced tomatoes (with juice), chicken broth, salt, and pepper. Stir everything together.
  5. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 6 minutes.
  6. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully quick release any remaining pressure.
  7. Remove the lid. Stir in the full-fat coconut milk.
  8. Set the Instant Pot back to Sauté (Low). When the liquid simmers, slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens slightly, about 1 to 2 minutes.
  9. Taste and adjust salt or spices if needed. Serve hot garnished with fresh cilantro.

Notes

  • For the creamiest sauce, use only full-fat coconut milk. Do not substitute light coconut milk.
  • If you prefer shredded chicken, cook for 8 minutes on High pressure instead of 6 minutes, then shred the chicken using two forks before adding the coconut milk and thickening the sauce.
  • Add 1 teaspoon of brown sugar during the sauté step to balance the acidity of the tomatoes.

Nutrition

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