Instant Pot – Coconut Chicken Curry

A mouth watering Coconut Chicken Curry is a timeless dish loved by all. It’s creamy, decadent and delicious. You won’t believe how quick you center have this Instant Pot version plated and on the dinner table.

An easy and simple to make Instant Pot recipe that’s made with ginger, garlic, onions along with curry powder and other flavorful spices, then finished off with creamy coconut milk.

You can choose to add vegetables such as carrots and peas, like with this Thai Red Curry With Chicken & Vegetables.

Instant Pot – Coconut Chicken Curry

1 tbsp olive oil

1.5 lbs boneless skinless chicken thighs, cut into bite sized pieces

1 small onion, finely diced

4 cloves garlic, minced

1 teaspoon grated ginger

Spice Mixture

1 tablespoon curry powder

1 tablespoon dried basil

2 teaspoons salt

1/2 teaspoon chili powder

1/4 teaspoon black pepper

1/2 teaspoon cardamom

1 13 oz can coconut milk, full fat

1 1/2 tablespoons cornstarch

2 cups cooked rice, white of brown, for serving

1/4 cup chopped fresh cilantro, basil, or green parts of scallions, for garnish

Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.

When oil gets hot, cook the chicken pieces just until they turn white about 2-3 minutes. Meat should not be cooked through.

Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.

Add coconut milk to the pot and using a wooden spoon deglaze the bottom of the pot.

Turn the SAUTÉ MODE off by selecting CANCEL. Place the lid over the Instant Pot and secure it. Make sure the vent is closed.

Using the display panel select the MANUAL or PRESSURE COOK function and program the Instant Pot for 5 minutes.

The PRESSURE COOK or MANUAL function button are one in the same, depending on the model you own – Read More Here About The Instant Pot

When the time is up, quick-release the pressure.

Mix the corn starch with 1/8 cup of water. Add the slurry to the pot and stir until sauce is thickened.

Serve warm over rice, garnished with chopped cilantro, basil or green parts of scallions.

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Read More Here About Traditional Indian Curry Sauce

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