Craving the rich, exotic flavors of Indian cuisine but don’t want to spend hours in the kitchen? You’re not alone! Forget complicated recipes and endless simmering; with your trusty Instant Pot, restaurant-quality Creamy Instant Pot Coconut Chicken Curry is now incredibly achievable. Imagine tender, juicy chicken simmered in a luscious, coconut-infused curry sauce, ready in under an hour. Get ready to impress yourself (and your family!) with this easy, flavor-packed dinner.
Gathering Your Heavenly Ingredients
Before we embark on this culinary adventure, let’s make sure we have everything we need. Don’t worry; most of these are pantry staples!
For the Creamy Coconut Chicken Curry:
- Chicken Thighs: 2 lbs, boneless, skinless, and cut into bite-sized pieces. Thighs stay much more tender than breasts in the Instant Pot.
- Coconut Milk: 1 (13.5 oz) can full-fat coconut milk. Don’t skimp on the fat! It’s crucial for that creamy texture.
- Onion: 1 medium, finely chopped.
- Garlic: 4 cloves, minced. Because garlic makes everything better.
- Ginger: 1 tablespoon, grated fresh ginger. Adds a zesty kick!
- Red Curry Paste: 2-3 tablespoons, depending on your spice preference. Start with 2 and add more to taste!
- Chicken Broth: 1 cup, low sodium.
- Tomato Paste: 2 tablespoons. For richness and depth of flavor.
- Brown Sugar: 1 tablespoon. Balances the acidity and adds a touch of sweetness.
- Lime Juice: 1 tablespoon, fresh. Brightens up the flavors.
- Fish Sauce: 1 teaspoon (optional, but recommended). Adds umami and complexity.
- Salt and Pepper: To taste.
- Olive Oil: 2 tablespoons.
- Cilantro: Fresh cilantro, chopped, for garnish.
For Serving:
- Cooked Rice: Basmati rice is my personal favorite, but any rice will do!
- Naan Bread: Warm naan bread for scooping up all that delicious sauce.
Step-by-Step to Creamy Curry Perfection
Alright, let’s get cooking! This is where the magic happens. Don’t worry, I’ll walk you through every step. Remember, even the best chefs make mistakes, so relax and have fun!
Getting Started:
- Turn on your Instant Pot and select the “Saute” function.
- Add the olive oil to the pot and let it heat up for a minute or two.
Building the Flavor:
- Add the chopped onion and saute for 3-4 minutes, until softened and translucent.
- Add the minced garlic and grated ginger and saute for another minute, until fragrant. Watch them closely so they don’t burn!
- Stir in the red curry paste and tomato paste and saute for 1 minute more. This step helps to bloom the spices and release their aroma.
Adding the Chicken and Liquids:
- Add the chicken pieces to the pot and cook for 2-3 minutes, stirring occasionally, until lightly browned on all sides. Don’t worry about cooking them all the way through at this point.
- Pour in the coconut milk and chicken broth. Stir well to combine.
- Add the brown sugar, lime juice, and fish sauce (if using). Season with salt and pepper to taste.
Pressure Cooking and Finishing Touches:
- Cancel the “Saute” function.
- Secure the lid on the Instant Pot and set the valve to the “Sealing” position.
- Select the “Manual” or “Pressure Cook” function and set the cooking time for 8 minutes.
- Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes, manually release any remaining pressure.
- Carefully open the lid. Stir the curry well. If the sauce is too thin for your liking, you can select the “Saute” function again and simmer for a few minutes to thicken it up.
- Taste and adjust the seasoning as needed.
Serving and Enjoying:
- Serve the Creamy Instant Pot Coconut Chicken Curry over cooked rice, garnished with fresh cilantro.
- Serve with warm naan bread for dipping and scooping.
- Enjoy every single bite!
My Secret to Ultra-Tender Chicken
Want to know my secret for chicken that practically melts in your mouth? It’s all about the cut and the cooking time. Using chicken thighs instead of breasts makes a huge difference. Chicken thighs have more fat, which helps them stay moist and tender during pressure cooking. Also, resist the urge to overcook the chicken. Eight minutes is the sweet spot for perfectly cooked, juicy chicken thighs in this recipe!
Spice It Up (or Down!)
The beauty of this recipe is that you can easily adjust the spice level to your liking. If you’re sensitive to heat, start with just 1-2 tablespoons of red curry paste. If you like a little more kick, add up to 3 tablespoons, or even a pinch of cayenne pepper. Remember, you can always add more spice, but you can’t take it away! A dollop of plain yogurt or sour cream can also help to cool down the dish if it’s too spicy.
Variations and Substitutions
This Creamy Instant Pot Coconut Chicken Curry is a fantastic base recipe that you can easily customize to suit your preferences. Here are a few ideas:
- Vegetarian Version: Substitute the chicken with chickpeas, tofu, or mixed vegetables like bell peppers, broccoli, and carrots.
- Add Vegetables: Throw in some chopped vegetables like bell peppers, spinach, or green beans during the last few minutes of cooking.
- Make it Sweeter: Add a drizzle of honey or maple syrup for a sweeter flavor.
- Make it Healthier: Use light coconut milk and reduce the amount of brown sugar.
Essential Instant Pot Tips and Tricks
Using an Instant Pot can be a little intimidating at first, but it’s actually quite simple once you get the hang of it. Here are a few tips to ensure success:
- Deglaze the Pot: After sauteing the ingredients, make sure to scrape up any browned bits from the bottom of the pot before pressure cooking. This prevents the “Burn” error.
- Don’t Overfill: Never fill your Instant Pot more than two-thirds full.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for at least 10 minutes helps to prevent the chicken from drying out.
- Liquid is Key: Always add enough liquid to the Instant Pot to ensure proper pressure cooking.
Complete the Meal
To make this Creamy Instant Pot Coconut Chicken Curry a complete and satisfying meal, consider serving it with a few complementary side dishes. A simple side salad with a light vinaigrette can provide a refreshing contrast to the rich curry. Steamed broccoli or green beans are also great options. And don’t forget the naan bread for scooping up all that delicious sauce! If you are looking for other great chicken recipes, you should also try this COWBOY BUTTER CHICKEN. For another popular option, try the BUTTER CHICKEN RECIPE. Another version of butter chicken that you will love is the BUTTER CHICKEN. And if you are short on time, try the SLOW COOKER BUTTER CHICKEN. Finally, don’t forget about Butter Chicken and Slow Cooker Butter Chicken as other options.
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or warm it up on the stovetop over medium heat until heated through. You may need to add a splash of water or broth if the sauce has thickened too much.
Why You’ll Absolutely LOVE This Recipe
This Creamy Instant Pot Coconut Chicken Curry is a game-changer for busy weeknights. It’s quick, easy, and incredibly flavorful. The Instant Pot makes the chicken incredibly tender, and the coconut milk creates a rich and creamy sauce that everyone will love. Plus, it’s a great way to introduce your family to the delicious world of Indian cuisine without having to spend hours in the kitchen. So, what are you waiting for? Get your Instant Pot out and get cooking!
Why are chicken thighs recommended over chicken breasts for this Instant Pot curry?
Chicken thighs have more fat than breasts, which helps them stay moist and tender during pressure cooking. They are less likely to dry out.
How can I adjust the spice level of the coconut chicken curry?
Adjust the amount of red curry paste. Start with 2 tablespoons for less spice, and increase to 3 tablespoons (or add a pinch of cayenne pepper) for a spicier dish. Yogurt or sour cream can also help cool down the dish if it’s too spicy.
What are some variations I can make to the Creamy Instant Pot Coconut Chicken Curry?
You can make a vegetarian version by substituting the chicken with chickpeas, tofu, or mixed vegetables. You can also add vegetables like bell peppers, spinach, or green beans. For a sweeter flavor, add honey or maple syrup, or make it healthier by using light coconut milk and reducing the brown sugar.
What’s the secret to preventing the ‘Burn’ error when using an Instant Pot?
Make sure to deglaze the pot after sauteing the ingredients by scraping up any browned bits from the bottom before pressure cooking. This prevents food from sticking and triggering the ‘Burn’ error.
Creamy Instant Pot Coconut Chicken Curry Perfection
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Large spoon or spatula
- Garlic press (optional)
- Grater
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2-3 tablespoons red curry paste
- 2 tablespoons tomato paste
- 1 cup low sodium chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon fish sauce optional
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
- Naan bread, for serving
Instructions
- Turn on your Instant Pot and select the ‘Saute’ function.
- Add the olive oil to the pot and let it heat up for a minute or two.
- Add the chopped onion and saute for 3-4 minutes, until softened and translucent.
- Add the minced garlic and grated ginger and saute for another minute, until fragrant. Watch them closely so they don’t burn!
- Stir in the red curry paste and tomato paste and saute for 1 minute more. This step helps to bloom the spices and release their aroma.
- Add the chicken pieces to the pot and cook for 2-3 minutes, stirring occasionally, until lightly browned on all sides. Don’t worry about cooking them all the way through at this point.
- Pour in the coconut milk and chicken broth. Stir well to combine.
- Add the brown sugar, lime juice, and fish sauce (if using). Season with salt and pepper to taste.
- Cancel the ‘Saute’ function.
- Secure the lid on the Instant Pot and set the valve to the ‘Sealing’ position.
- Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time for 8 minutes.
- Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. After 10 minutes, manually release any remaining pressure.
- Carefully open the lid. Stir the curry well. If the sauce is too thin for your liking, you can select the ‘Saute’ function again and simmer for a few minutes to thicken it up.
- Taste and adjust the seasoning as needed.
- Serve the Creamy Instant Pot Coconut Chicken Curry over cooked rice, garnished with fresh cilantro.
- Serve with warm naan bread for dipping and scooping.
- Enjoy!
