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Curry chicken in a creamy, coconut milk sauce, served of rice. This Instant Pot Coconut Curry Chicken is a delicious and filling, yet healthier, dinner.
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Instant Pot Coconut Curry Chicken

Curry chicken in a creamy, coconut milk sauce, served of rice. This Instant Pot Coconut Curry Chicken is a delicious and filling, yet healthier, dinner.
Prep Time5 mins
Cook Time27 mins
Pressure Build Up and Release15 mins
Course: Dinner
Cuisine: Indian
Keyword: Coconut Curry Chicken
Servings: 6 servings
Calories: 363kcal

Equipment

  • Pressure Cooker

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition facts do not include rice.

Nutrition

Calories: 363kcal | Carbohydrates: 15g | Protein: 27g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 73mg | Sodium: 711mg | Potassium: 694mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 3mg