Instant Pot Coconut Curry Chicken Recipe
This Instant Pot Coconut Curry Chicken recipe offers a rich and flavorful meal with tender chicken thighs simmered in a creamy coconut curry sauce. Featuring vibrant spices like yellow and red curry paste combined with fresh ginger, garlic, and lime, this dish is a perfect quick and comforting dinner option made effortlessly using the pressure cooker.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Thai
Ingredients
Main Ingredients
- 3 tablespoons coconut oil, separated
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons finely minced ginger (peel before mincing)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (use more or less to taste)
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1 large red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and pepper to taste
- 2 cans (13.5 oz each) full-fat coconut milk (do not use Lite)
- Juice of 1 lime
- Zest of 1 lime
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
Garnish
- 1/4 cup cilantro, finely chopped
Instructions
- Saute Aromatics: Using the Instant Pot’s sauté function, heat 2 tablespoons of coconut oil once it reads hot. Add diced onion, minced garlic, and minced ginger, stirring continuously and cooking for about 3 minutes until fragrant and softened.
- Add Spices: Add yellow curry powder, red curry paste, ground cumin, and ground coriander to the pot. Stir the mixture well and cook for 30 to 60 seconds to allow the spices to release their aromas.
- Brown Chicken: Add the chicken thigh pieces to the pot. Cook and stir occasionally until the chicken is lightly browned on all sides, about 5 minutes.
- Add Vegetables: Incorporate the sliced red bell pepper and shredded carrots into the pot. Stir and cook everything together for another 3 minutes to slightly soften the vegetables.
- Season: Season the mixture with salt and pepper to taste, mixing well to distribute the flavors.
- Add Liquids & Flavorings: Pour in the full-fat coconut milk, lime juice, lime zest, brown sugar, and fish sauce if using. Stir to combine all ingredients evenly.
- Pressure Cook: Cancel the sauté mode. Secure the Instant Pot lid and set the valve to sealing. Pressure cook on high pressure for 6 minutes.
- Release Pressure: After cooking, allow a natural pressure release for 10 minutes, then manually release any remaining pressure and open the lid carefully.
- Garnish & Serve: Stir the curry gently to combine. Garnish with finely chopped fresh cilantro before serving. Enjoy your creamy and flavorful Instant Pot Coconut Curry Chicken!
Notes
- Using full-fat coconut milk is essential for a rich and creamy sauce; avoid light versions to maintain sauce consistency.
- Adjust the amount of red curry paste based on your preferred spice level.
- Fish sauce is optional but adds a depth of umami flavor; you can omit it for a milder taste.
- Natural pressure release helps the chicken remain tender and juicy.
- Serve this curry over steamed rice or with naan bread for a complete meal.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely.
