This Instant Pot coconut curry chicken recipe is a flavorful and simple way to get dinner on the table fast, perfect for busy weeknights. Enjoy this tasty coconut chicken curry with minimal effort.

Instant Pot Coconut Curry Chicken: Quick & Easy Weeknight Meal 16

This recipe is designed for maximum flavor with minimum fuss, making it an ideal choice for busy families or anyone looking for a delicious meal without spending hours in the kitchen.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This Instant Pot coconut curry chicken is a weeknight warrior, delivering rich, aromatic flavors in a fraction of the time it would take on the stovetop. It’s perfect for those evenings when you’re short on time but still crave a homemade, comforting meal. The Instant Pot does most of the heavy lifting, infusing chicken with a creamy, savory coconut curry sauce that’s both satisfying and incredibly easy to prepare. This dish is a fantastic option for families, as the flavors are generally crowd-pleasing, and you can easily adjust the spice level to suit everyone’s preferences. Serve it over rice for a complete and wholesome dinner that feels special but comes together effortlessly.

Everything You Need To Make This Recipe Without Stress

This section outlines all the essential ingredients you’ll need to create this delicious Instant Pot coconut curry chicken. Each item is chosen for its ability to contribute to the rich, authentic flavor profile while keeping the preparation straightforward and accessible for home cooks of all skill levels. We’ll also cover some simple substitutions to ensure you can make this recipe even if you don’t have every single item on hand.

INGREDIENTS:

1 tablespoon olive oil or coconut oil
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 (13.5 ounce) can full-fat coconut milk
1 cup chicken broth
1 tablespoon brown sugar
1 tablespoon fish sauce
1 teaspoon lime juice
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Fresh cilantro, chopped, for garnish (optional)
Cooked rice, for serving

For simple substitutions, if you don’t have chicken thighs, boneless, skinless chicken breasts can be used, though they might be slightly less tender. Just be careful not to overcook them. If you prefer a milder flavor or can’t find red curry paste, you can start with a smaller amount and add more to taste, or use yellow curry paste for a different but equally delicious profile. Vegetable broth can easily replace chicken broth for a slightly lighter flavor. If fresh ginger isn’t available, about 1 teaspoon of ground ginger can be used, though fresh provides a brighter taste. For those who don’t have fish sauce, a pinch of extra salt and a dash of soy sauce can offer a similar umami depth, though the flavor won’t be identical.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those busy weeknights. The hands-on time is minimal, allowing the Instant Pot to do most of the work.

Prep Time: 15 minutes
Cook Time: 15 minutes (including pressure building and release)
Total Time: 30 minutes

How To Make It Step By Step With Visual Cues

Making this Instant Pot coconut curry chicken is a breeze. Follow these simple steps to achieve a perfectly cooked, flavorful meal every time.

Sauté the Aromatics: Set your Instant Pot to the “Sauté” function. Add the olive or coconut oil. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Bloom the Curry Paste: Stir in the red curry paste with the sautéed aromatics. Cook for about 1 minute, stirring constantly, to deepen its flavor. This step is crucial for unlocking the full aroma of the curry paste.
Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This prevents the “Burn” notice and adds flavor.
Add Chicken and Seasonings: Add the cubed chicken thighs to the pot. Pour in the full-fat coconut milk, brown sugar, fish sauce, salt, and pepper. Stir gently to combine everything, ensuring the chicken is mostly submerged in the liquid. Do not stir after adding the coconut milk, just a gentle mix.
Pressure Cook: Secure the lid on the Instant Pot and make sure the vent is sealed. Select the “Manual” or “Pressure Cook” setting on High pressure for 8 minutes.
Natural Release and Finish: Once cooking is complete, allow for a 5-minute natural pressure release, then carefully quick release any remaining pressure. Open the lid, stir in the lime juice, and taste to adjust seasonings if needed.
Serve: Ladle the creamy coconut curry chicken over cooked rice. Garnish with fresh chopped cilantro, if desired, for a pop of color and freshness.

Easy Variations And Serving Ideas That Fit Real Life

This Instant Pot coconut curry chicken is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can reduce the amount of red curry paste or opt for a milder yellow curry paste. Adding a handful of frozen peas or diced bell peppers along with the chicken can also boost vegetable intake and add color, which often appeals to younger eaters.

To make it a more substantial meal, consider stirring in some cooked chickpeas or lentils at the end for added protein and fiber. If you enjoy a bit of heat, a pinch of red pepper flakes can be added with the curry paste. For a richer flavor, you can add a squeeze of fresh ginger juice or a splash of extra coconut milk right before serving.

Beyond plain white rice, this curry pairs wonderfully with brown rice, quinoa, or even cauliflower rice for a low-carb option. You can also serve it with warm naan bread or roti for dipping into the delicious sauce. For a party or buffet, keep the curry warm in a slow cooker on the “warm” setting and offer various toppings like chopped peanuts, extra cilantro, a dollop of yogurt, or a squeeze of fresh lime wedges for guests to customize their bowls. A simple side salad with a light vinaigrette would also complement the rich flavors of the curry beautifully.

Common Slip-Ups And How To Avoid Them

Even with a seemingly straightforward recipe like Instant Pot coconut curry chicken, a few common mistakes can occur. Being aware of these can help ensure your dish turns out perfectly every time.

One common slip-up is not scraping the bottom of the pot after deglazing with the broth. If bits of onion or curry paste are stuck to the bottom, the Instant Pot might trigger a “Burn” notice, stopping the cooking process. Always use a wooden spoon to thoroughly scrape up any browned bits before adding the chicken and other liquids.

Another mistake is over-stirring after adding the coconut milk. While it’s important to combine the ingredients, excessive stirring, especially after adding the coconut milk, can sometimes cause it to separate or become grainy under pressure. A gentle stir to combine is all that’s needed.

Forgetting to add enough liquid can also lead to a “Burn” notice. The Instant Pot requires a certain amount of liquid to come to pressure safely and cook properly. This recipe includes sufficient broth and coconut milk, so stick to the specified amounts.

Finally, not allowing enough natural pressure release time can result in tougher chicken. While a full natural release isn’t always necessary for chicken, a 5-minute natural release followed by a quick release helps the chicken stay tender and juicy, preventing it from drying out when the pressure is suddenly released.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot coconut curry chicken is fantastic for meal prep and leftovers, as the flavors often meld and deepen overnight. To store, allow the curry to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days.

For making it ahead, you can prepare the entire dish and store it as described. When ready to serve, gently reheat the curry on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, you can reheat individual portions in the microwave. If the sauce appears too thick after refrigeration, you can add a splash of chicken broth or water while reheating to achieve your desired consistency.

Freezing is also an option for longer storage. Once cooled, transfer the curry to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw frozen curry in the refrigerator overnight before reheating. Reheat gently on the stovetop, adding a little liquid if needed, to maintain its creamy texture. The chicken may become slightly softer after freezing and thawing, but the flavor will remain excellent.

Questions People Always Ask Before Making This Recipe

Can I use chicken breasts instead of thighs? Yes, you can use boneless, skinless chicken breasts. Cut them into 1-inch pieces like the thighs. Be aware that chicken breasts cook faster and can dry out more easily, so they might be slightly less tender than thighs.

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.