Instant Pot Coconut Curry Chicken

4.6
(132)
105 Reviews
16 Photos

This Instant Pot curry chicken is rich, creamy, and delicious. Great over jasmine or basmati rice! Garnish with chopped chives, if desired.

Submitted by Helene Choi
Updated on November 17, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
15 mins
Total Time:
1 hr 5 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 tablespoon coconut oil

  • 1 medium onion, chopped

  • 3 tablespoons curry powder, or to taste, divided

  • 2 cloves garlic, chopped

  • 1 (14.5 ounce) can diced tomatoes, drained

  • 1 (8 ounce) can tomato sauce

  • ½ cup chicken broth

  • 2 tablespoons white sugar

  • 2 pounds chicken breasts

  • salt to taste

  • ground black pepper to taste

  • 1 (14 ounce) can coconut milk

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.

  2. Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  4. Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

  5. Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Recipe Tip

Customize the taste by using more or less curry powder and sugar.

Editor's Note:

The magazine version of this recipe omits the chicken broth, uses only 1 tablespoon sugar, and adds 1/8 teaspoon cayenne.

154 home cooks made it!

Nutrition Facts (per serving)

563 Calories
31g Fat
22g Carbs
52g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 563
% Daily Value *
Total Fat 31g 39%
Saturated Fat 23g 116%
Cholesterol 130mg 43%
Sodium 766mg 33%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 18%
Total Sugars 13g
Protein 52g 104%
Vitamin C 16mg 17%
Calcium 114mg 9%
Iron 9mg 51%
Potassium 1038mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.