Instant Pot Chicken Curry

This Instant Pot coconut chicken curry is the kind of weeknight dinner I come back to again and again. It’s rich, mildly spiced, and creamy from the coconut milk—but the real kicker? It all comes together in under 30 minutes, and you don’t need anything fancy.

I grew up eating chicken curry almost weekly, and while my mom’s stovetop version will always have a special place, I’ve made peace with the convenience of the Instant Pot. Especially when I’m tired, hungry, and have zero patience to hang around the kitchen for hours. This one hits all the right notes—comforting, flavorful, and friendly even for picky eaters.

What Makes This Coconut Curry So Good?

This dish checks all the boxes for a satisfying homemade curry:
– Uses pantry staples like onion, garlic, tomato, and coconut milk
– Naturally dairy-free and gluten-free
– Cooks in just one pot with minimal cleanup
– Cozy, but not too spicy (perfect for kids)

I especially love how mellow the coconut milk makes the curry—it rounds off the spices beautifully and gives the sauce that luscious, silky texture. I usually make it with chicken thighs because they stay juicy even under pressure (literally), but you can use breasts if that’s what you have.

Prepping for the Recipe

Before I hit “sauté” on the Instant Pot, I try to get everything chopped and ready. The whole process moves fast once it gets going, and if I pause to mince garlic while the onions are already browning, I tend to burn something—learned that the hard way.

Here’s how I prep:

• Dice 1 large onion

• Mince garlic and ginger (you can use store-bought paste, but I prefer fresh)

• Cut boneless chicken thighs into bite-sized chunks

• Measure out the ground spices in a small bowl so I’m not scrambling last-minute

Step-by-Step: How I Make It

1. Start with ghee (or oil) and cumin seeds.
   I usually use ghee—it adds a deep, nutty flavor. Once the cumin sizzles, in go the onions, garlic, and ginger.

2. Sauté till the onions are golden.
   Don’t rush this. The deeper the color, the better the flavor. Then in goes the tomato puree and the spice mix (I use turmeric, coriander, and chili powder). I give it a couple of minutes to cook off that raw tomato taste.

3. Toss in the chicken.
   This step is important. Browning the chicken with the masala builds a ton of flavor that makes the curry richer.

4. Add water and pressure cook.
   Deglaze the pot properly—I scrape off every browned bit stuck at the bottom with a wooden spoon. Set to high pressure for 4 minutes, then quick release.

5. Finish with coconut milk.
   I add full-fat canned coconut milk, a pinch of garam masala, and let it simmer for a few minutes to thicken. A dash of lime juice at the end lifts everything.

6. Garnish with cilantro and serve.
   It’s now ready to ladle over steaming hot basmati rice or scoop up with warm naan.

What To Serve It With

At home, I usually pair it with simple cumin rice or plain steamed rice. It’s also lovely with soft rotis or frozen garlic naan (which I warm up directly on the flame for that charred edge). If you want to keep it light, a cucumber raita on the side helps cool things down and adds crunch.

Leftovers? Yes, Please

This curry keeps really well—if anything, it gets even better the next day. I pack leftovers into airtight containers and refrigerate for up to 3 days. If I’m batch cooking, I freeze a portion too. Just make sure it’s completely cooled before freezing, and leave some space in the container for expansion.

To reheat, a quick microwave works, but I prefer using a pan on the stove so I can stir and adjust the consistency with a splash of water if it thickens too much.

My Go-To Tips and Ideas

• Use thighs for juicier chicken. Breast works fine, but thighs stay tender even if you reheat later.

• Add vegetables for a full meal. Sometimes I throw in a handful of frozen peas or baby spinach right after adding the coconut milk. You could also toss in chopped sweet potatoes before pressure cooking.

• Want to skip the chicken? Swap in shrimp or even tofu. I’ve done both, and they work great—just adjust the pressure cook time or stir them in after pressure cooking.

• For more heat, add fresh green chilies or red chili flakes. I usually keep it mild for everyone’s sake, but when I’m cooking just for myself, I add a bit of extra kick.

Frequently Asked Questions

Can I use light coconut milk?
You can, but the curry won’t be as creamy or rich. I prefer full-fat canned coconut milk for that deep, velvety sauce.

What if I don’t have an Instant Pot?
You can easily make this in a regular pot on the stovetop—just simmer the chicken until tender after adding water. It’ll take about 20–25 minutes.

Can I double the recipe?
Yes, just double everything, but don’t go above the max fill line of your Instant Pot. The cooking time stays the same.

Can I use frozen chicken?
I recommend thawing it first for even cooking, but in a pinch, you can use frozen chicken thighs—just increase the pressure cook time by 2–3 minutes.

Final Thoughts

This Instant Pot Coconut Chicken Curry has become a staple at my place because it’s fuss-free, full of flavor, and works even on the busiest evenings. Whether you’re new to curries or a seasoned home cook looking for something quick and comforting, give this a try. You might just find yourself making it on repeat like I do.

Yield: 4

Instant Pot Chicken Curry

Print

Craving comfort in a bowl that’s both cozy and effortless? This Coconut Chicken Curry is a quick and wholesome dish made right in the Instant Pot—ready in about 30 minutes and perfect for weeknights.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 tbsp ghee or cooking oil
• 1 cup diced yellow onions
• ½ tbsp fresh ginger (grated or paste)
• ½ tbsp garlic (minced or paste)
• 1 cup tomato puree (from canned tomatoes or blended fresh)
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• ¼ cup water
• 1 cup full-fat canned coconut milk (unsweetened)
• 1 tsp garam masala
• 1 tbsp fresh lime juice
• Fresh cilantro, for garnish

Spice Blend

• 1 tsp cumin seeds (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp Kashmiri red chili powder or paprika (adjust to taste)
• 1 tsp salt (or to taste)

Instructions

1. Sauté the Aromatics: Set your Instant Pot to Sauté mode. Add ghee or oil, and once hot, toss in cumin seeds (if using) and let them crackle for a few seconds. Add onions, ginger, and garlic, sautéing for about 3 minutes until the onions are golden and fragrant.
   
2. Build the Base: Stir in the tomato puree along with all the ground spices. Cook for 2–3 minutes so the flavors come alive. (If your pot tends to trigger a burn warning, skip adding the tomato at this step and wait until after pressure cooking.)
   
3. Brown the Chicken: Add the chicken pieces and sear them lightly for 3–4 minutes. This step adds depth to the curry and locks in flavor.
   
4. Pressure Cook: Pour in the water, give everything a good mix, then cancel sauté mode. Secure the lid and set the valve to sealing. Cook on High Pressure for 4 minutes.
   
5. Finish with Coconut Goodness: Once the timer beeps, quick-release the pressure carefully. Open the lid, stir in the coconut milk and garam masala. Let it simmer on Sauté mode for another 4–5 minutes until the sauce thickens slightly.
   
6. Brighten & Serve: Squeeze in lime juice for a pop of freshness and garnish with chopped cilantro. Serve hot with fluffy basmati rice or warm naan.
   

Notes

• Chicken Swap: Chicken breasts work too, though thighs remain the juiciest option.
  
• No Tomato Puree? Just blend two ripe tomatoes.
  
• Boost the Veggies: Add spinach, peas, or roasted cauliflower toward the end for extra nutrition.
  
• Thicken the Sauce: Mix 1 tbsp cornstarch with ¼ cup curry sauce, stir back in, and simmer briefly.
  
• Stovetop Version: Follow the same steps in a deep skillet, then cover and simmer until the chicken is cooked through—about 10–15 minutes.
  

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 421Total Fat 28gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 11gCholesterol 147mgSodium 832mgCarbohydrates 16gFiber 3gSugar 6gProtein 31g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Try other Instant Pot recipes:

• Instant Pot Bread
• Instant Pot Dried Beans
• Instant Pot Sweet Potatoes