This Instant Pot Chicken Curry is filled with a creamy coconut sauce, loaded with veggies and served with basmati rice – it’s a delicious 30-minute dinner!
Ingredients in coconut curry chicken
It’s super easy to make this chicken curry and you don’t need very many ingredients to pull it all together. Here’s what you need:
- coconut oil
- chicken breasts
- garlic & ginger
- curry powder, turmeric and cumin
- coconut milk
- chicken broth
- red and yellow bell pepper
How to make chicken curry in the Instant Pot
Here’s how to make chicken curry in the pressure cooker:
- Add all ingredients to the Instant Pot except for bell peppers, rice and cilantro.
- Pressure cook for 3 minutes, then do a quick release of the pressure. Meanwhile, cook rice in a rice cooker.
- Add bell peppers to curry and stir, then place lid back on the Instant Pot and let mixture sit for 5 minutes.
- Serve with cooked rice and garnish with cilantro. Enjoy!
- coconut oil – If you need a substitute, avocado oil is a great one. Like coconut oil, it has antioxidants and is a heart-healthy fat.
- chicken breasts – I like to use boneless skinless breasts to keep the dish lower in fat and calories, but boneless skinless thighs will also work.
- curry powder – The primary spices in curry powder are turmeric, cumin, coriander, ginger, and chili powder. If you can’t find it premade in the spice aisle, you can easily make your own using one of the many recipes available online.
- full fat coconut milk – The creaminess of the curry comes as a result of using high fat coconut milk. If you can’t use coconut milk, heavy cream will do the trick.
- chicken broth – Substitutes include chicken stock, or vegetable broth or stock.
- bell peppers – For a nice boost of color, I use red and yellow bell peppers. If all you have on hand are green, those will also work.
- cilantro – This is just for garnish. You can skip it, or use flat leaf parsley if you prefer.
- rice – I like to serve curry over white basmati or jasmine rice. Because it is prepared separately from the curry, feel free to swap the white rice for brown, or use quinoa or cauliflower rice instead.
Is chicken curry healthy?
Some curries are loaded with saturated fat and heavy cream. As a result, it’s important to look at the nutritional information of a curry dish to determine whether it will fit into your eating plan or not.
This particular chicken curry recipe is moderately healthy. While it does call for full fat coconut milk, there are health benefits that may outweigh the extra calories.
Making the rice
Because the cooking time is different for chicken than what it is for Instant Pot rice, I cook the rice separately.
You can use a rice steamer, like I do. Otherwise, cook it in a separate Instant Pot, or in a saucepan on the stove top according to package directions.
If you want to cook your rice in the Instant Pot, use my Instant Pot Rice Guide to help you cook it to perfection.
Adding more vegetables
Curries like this one are very customisable. Feel free to treat this dish like you would an Asian stir fry, by using your favorite vegetables!
In addition to the carrots, peppers, and onions, you may want to add some of these:
- green beans
- chickpeas (garbanzo beans)
Storing and reheating
If you want to make this recipe a few days before you plan to serve it, simply place it into a covered container and store it in your refrigerator.
Also, refrigerate leftovers and use them up within 4 or 5 days.
Reheating the dish is quick and easy, too. Reheat them in a saucepan on the stove top over medium heat or use the saute function of your Instant Pot. You can also microwave for a couple of minutes.
Freezing chicken curry
Because it freezes so well, this dish is perfect for an easy meal prep dinner. Just be sure to allow the curry to cool before transferring it to a freezer-safe storage container or Ziploc bag.
TIP: To save space in your freezer, lay the bag flat on its side.
Once frozen, the meal will keep well in the freezer for at least 4 months. Be aware that the coconut milk may separate from the rest of the sauce.
This is perfectly normal – just stir everything back together as you reheat the dish.
More Instant Pot curries
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dish into leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
Instant Pot Chicken Curry
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 1 lb chicken breasts, diced
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (396mL) can coconut milk (full fat)
- 1/2 cup chicken broth
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- Fresh chopped cilantro, to serve
- 1 cup basmati rice
- 1 cup water
- 1 tsp butter
- 1/2 tsp salt
- Add all ingredients to Instant Pot in the order in which they are listed, except for bell peppers, rice and cilantro. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes. Meanwhile, cook rice in a rice cooker.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Add bell peppers and stir, then place lid back on the Instant Pot and let mixture sit for 5 minutes. Serve alongside cooked rice and garnish with cilantro. Enjoy!