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Looking for a quick and flavorful dinner idea? Try this Instant Pot Coconut Curry Chicken. ???????? It’s creamy, aromatic, and perfect for busy weeknights!


2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional, for heat)
1 can (14 ounces) coconut milk
1 can (14.5 ounces) diced tomatoes, undrained
1 cup chicken broth
1 tablespoon cornstarch (optional, for thickening)
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread (for serving)


Set your Instant Pot to sauté mode. Heat the vegetable oil and add the diced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant.
Add the curry powder, ground cumin, ground turmeric, paprika, salt, and cayenne pepper (if using). Stir well to coat the onions and spices.
Add the chicken pieces to the Instant Pot and cook until browned on all sides, about 5 minutes.
Pour in the coconut milk, diced tomatoes (with their juices), and chicken broth. Stir to combine all the ingredients.
Close the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 10 minutes.
Once the cooking time is complete, perform a quick release of the pressure.
If you prefer a thicker sauce, mix the cornstarch with a little water to make a slurry. Stir the slurry into the Instant Pot and select the sauté mode. Cook for a few minutes until the sauce thickens.
Serve the Coconut Curry Chicken over cooked rice or with naan bread. Garnish with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Servings: 6 servings


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