Curry chicken in a creamy, coconut milk sauce, served over rice. This Instant Pot Coconut Curry Chicken is a delicious and filling, yet healthier, dinner.
When it Rains
This past year has been full of challenges for my family, which have taken their toll on me. Fortunately, I have an amazing husband, family, and community of friends. And my kids are alright too. Just kidding … they’re great … most of the time.
You think we’d be relaxing for the end of a difficult year. But instead, we’re moving to a new house. It’s pretty much our dream home, so although the timing is not ideal, I’m hopeful it will be a bright end to the year!
All that to say – my posting of recipes has been down these past few weeks, and will likely continue to be down for the next few weeks. I have to do important things like google the differences between Agreeable Grey and Revere Pewter, and find the best price on box packing labels.
However, I promise that I will be posting Christmas goodies soon, and that after the New Year, my recipe posting rate will be kicked back up a notch.
Given that life has been a little crazy, I’ve had multiple nights with limited time to make dinner. Therefore my love affair with my Instant Pot has reached a new high.
There is not much better than sauteing in a pot, throwing in some other ingredients, and pressing a button, only to end up with a delicious dinner. It’s pretty much magic.
If you’re looking for other Instant Pot recipes, these are a few of my favorites:
Instant Pot Coconut Curry Chicken
I worked on this recipe for a while to get it just right. I made it too spicy, too bland, etc, etc. Finally, I got it to my family’s version of perfection. It’s not too difficult, after all you cook it in the magical Instant Pot, but here are a few tips and thoughts:
This recipe works well with boneless, skinless chicken breasts or thighs. And it works well with either fresh or frozen chicken. If you use fresh chicken, the cooking time is 10 minutes. If you use frozen chicken, the cooking time is 13 minutes.
To shred the chicken, you can use a mixer or two forks. Throwing the chicken in my kitchen aid with the whisk attachment is my personal preferences.
I have made this recipe with all different types of red curry paste. I prefer mild for this recipe, but if you’re a spice lover, you can always kick it up to medium or spicy.
I strongly recommend full fat, canned coconut milk for this recipe. If you use a reduced fat coconut milk, it’s a bit too soupy for my taste.
Instant Pot Coconut Curry Chicken
- Pressure Cooker
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves fresh minced garlic
- 2 tbsp fresh grated ginger
- 1 teaspoon ground cumin
- 1 tbsp ground coriander
- 2 tbsp curry powder
- 2 tbsp red curry paste
- 1.5 pounds boneless skinless chicken breasts
- 14.5 ounce can fire roasted tomatoes
- 1/2 cup chicken broth
- 2 tbsp lime juice
- 2 tbsp brown sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 13.5 ounce can full fat coconut milk
- 2-3 cups cooked Jasmine rice
- Heat olive oil in Instant Pot on saute mode. Add onion and saute until softened, about 5 minutes.
- Add garlic, ginger, cumin, coriander, curry powder and curry paste to pot. Cook for an additional 2 minutes.
- Turn pot off. Add chicken, tomatoes, chicken broth, lime juice, brown sugar, salt, and pepper. Stir well.
- Cook on high pressure for 10 minutes. Let natural release for 5 minutes.
- Remove chicken from pot and shred with two forks or an electric mixer. Return shredded chicken to pot.
- Stir in coconut milk. Turn pot to saute mode and let simmer, stirring frequently, for 10 minutes.
- Serve over rice.
If you enjoyed this Instant Pot Coconut Curry Chicken, you might also enjoy these other SugarSpicesLife recipes:
Links to items used to make this recipe: