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Instant Pot Coconut Curry Chicken

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭 High-Protein 💪Gluten-FreePaleo 🦴Halal 🕌Kosher ✡️Comfort-Food

Instant Pot Coconut Curry Chicken features tender shredded chicken folded into a lush tomato-coconut sauce infused with toasted curry, onion, and garlic. The spices bloom for deeper warmth while pressure cooking keeps the meat juicy. Serve this comforting, richly spiced dish for a satisfying weeknight dinner or casual gathering.

  • Prep15 mins
  • Cook35 mins
  • Serves4
  • DifficultyEasy
Instant Pot Coconut Curry Chicken
  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

    Switch the pressure cooker to Keep Warm. Add the coconut milk and stir well; cook for 10 minutes more to let the flavors come together.