Instant Pot Coconut Chicken Curry
A delicious and easy-to-make coconut chicken curry made in the Instant Pot, perfect for weeknight dinners.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons mild curry powder
- 1 cup vegetable stock (250 ml)
- 2 pounds chicken breasts, cubed (900 grams)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 can full-fat coconut milk
- 1 medium red bell pepper, diced
- 1 medium lime, juiced
- 1 tablespoon fresh cilantro leaves, chopped
- as needed cooked rice for serving
Instructions
- Step 1: Set your Instant Pot to the ‘Sauté’ mode. Add the vegetable oil, and once it’s hot, toss in the diced onion. Sauté for about 3-4 minutes until the onions are translucent. Then, add the minced garlic and grated ginger, and continue to sauté for another minute until fragrant.
- Step 2: Stir in the mild curry powder, allowing it to cook for another minute to release the aromatic oils from the spices.
- Step 3: Pour in the vegetable stock and scrape up any bits stuck to the bottom of the pot.
- Step 4: Gently stir in the cubed chicken breasts, coating them well with the spices and broth. Season with salt and black pepper to taste.
- Step 5: Secure the lid on the Instant Pot, set the valve to ‘Sealing,’ and cook on high pressure for 8 minutes. Allow for a natural release for 5 minutes before switching the valve to ‘Venting’ to release any remaining pressure.
- Step 6: Stir in the full-fat coconut milk and diced red bell pepper after all pressure has been released.
- Step 7: Add the lime juice and chopped cilantro. Taste and adjust seasoning if needed.
- Step 8: Serve the coconut chicken curry over cooked rice, garnished with extra cilantro if desired.
Notes
For extra flavor, let the curry sit for about 10 minutes after cooking before serving. Adjust the amount of curry powder to match your spice preference.