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Instant Pot Creamy Coconut Chicken Curry

Close-up of chunks of chicken coated in rich, yellow Instant Pot Creamy Coconut Chicken Curry sauce with green peas.
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Make a rich, creamy coconut chicken curry quickly using your Instant Pot. This recipe uses simple steps for a flavorful weeknight dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (or to taste)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt (or to taste)
  • 1 cup frozen peas
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Juice of 1/2 lime

Instructions

  1. Set your Instant Pot to Sauté mode. Add coconut oil. When hot, add the chopped onion and cook until softened, about 3 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste, turmeric, and cumin. Cook for 1 minute, stirring constantly.
  4. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
  5. Add the chicken pieces, full can of coconut milk, fish sauce, brown sugar, and salt. Do not stir after adding the coconut milk on top of the other ingredients.
  6. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 6 minutes.
  7. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully move the valve to Venting to release any remaining pressure.
  8. Open the lid. Stir the curry well to combine the creamy sauce.
  9. Stir in the frozen peas and lime juice. Let the residual heat warm the peas through, about 2 minutes.
  10. Serve immediately garnished with fresh cilantro.

Notes

  • For a thicker sauce, remove the lid after the pressure release and set the Instant Pot to Sauté mode (low setting) for 3-5 minutes until the sauce reduces slightly.
  • You can substitute chicken thighs for breasts; adjust the cooking time to 7 minutes on High Pressure if using thighs.
  • Use store-bought curry paste for speed, but check the spice level before adding the full amount.

Nutrition

Find it online: https://afripaket.com/instant-pot-creamy-coconut-chicken-curry/