Creamy Instant Pot Coconut Chicken Curry Perfection
This Instant Pot Coconut Chicken Curry is a quick and easy way to enjoy a flavorful Indian-inspired meal. Tender chicken thighs are simmered in a rich and creamy coconut curry sauce, ready in under an hour. Perfect for busy weeknights!
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!
Notes
For ultra-tender chicken, use chicken thighs instead of breasts. Adjust the spice level by varying the amount of red curry paste. If the curry is too spicy, add a dollop of plain yogurt or sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. To prevent the 'Burn' error, deglaze the pot after sauteing by scraping up any browned bits from the bottom. Make sure to allow the Instant Pot to naturally release pressure for 10 minutes to help keep the chicken moist. If you don't have fish sauce on hand, Worcestershire sauce can be used as a substitute.