Name: Instant Pot Coconut Chicken Curry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tablespoon Ghee or Oil; 1 teaspoon Cumin seeds (Jeera) (optional); 1 cup Onions (yellow diced); 1/2 tablespoon Ginger (paste or grated); 1/2 tablespoon Garlic (paste or minced); 1 cup Tomato puree (canned or blend 2 tomatoes to make a puree *); 1 pound Chicken thighs (skinless and boneless, cut into 1-1.5 inch pieces); 1/4 cup Water; 1 cup Coconut Milk (canned, full-fat, unsweetened); 1 teaspoon Garam Masala; 1 tablespoon Lime juice; Cilantro (to garnish); 1 teaspoon Ground Cumin (Jeera powder); 1/2 teaspoon Ground Turmeric (Haldi powder); 1 teaspoon Kashmiri red chili powder (or paprika, adjust to taste); 1 teaspoon Coriander powder (Dhaniya powder); 1 teaspoon Salt

Jump to Recipe

Cozy, vibrant, and downright unforgettable, this Instant Pot Coconut Chicken Curry brings together the lush creaminess of coconut milk, warm spices, and tender chicken all in one magical pot. It’s the kind of dish that transforms an ordinary weeknight into a mini celebration, filling your kitchen with aromas that absolutely demand a taste. Perfect for busy cooks, beginners, or anyone dreaming of a rich, flavorful curry without hours at the stove, this is the ultimate recipe you’ll want to return to again and again!

Instant Pot Coconut Chicken Curry Recipe - Recipe Image

Ingredients You’ll Need

Every item in this recipe is carefully chosen for its unique role—whether it’s aromatic spices that build depth, or coconut milk that adds that irresistible velvet finish. With just a handful of accessible ingredients, you’re about to unlock big flavors and beautiful colors in your Instant Pot Coconut Chicken Curry.

Ghee or Oil: Ghee gives a subtle, nutty richness, but any neutral oil works beautifully if you’d like a lighter touch.
Cumin seeds (Jeera) (optional): Toasted cumin seeds are the secret to a deeply earthy foundation—don’t skip if you love bold flavor!
Yellow onions (diced): Onions add a natural sweetness and body to the curry base.
Ginger (paste or grated): Fresh ginger brings the zing; use paste to save time or grate it yourself for extra fragrance.
Garlic (paste or minced): Garlic infuses aromatic depth—either paste or minced will do the trick.
Tomato puree: Tomato puree provides tang, enhances color, and forms the saucy heart of your curry.
Chicken thighs (boneless, skinless): Juicy, tender chicken thighs soak up all the vibrant flavors; breast works if you prefer leaner meat.
Water: A splash of water prevents burning and helps everything meld together.
Coconut Milk (full-fat, canned, unsweetened): The real star for creaminess—make sure you go for the canned, full-fat version!
Garam Masala: This warming spice blend delivers classic “curry” aroma in each bite.
Lime juice: A squeeze at the end adds brightness and balances the richness beautifully.
Cilantro (to garnish): Fresh cilantro brings a final, fresh pop of green and flavor.
Ground Cumin (Jeera powder): For robust, earthy undertones that echo the whole seeds.
Ground Turmeric (Haldi powder): Vibrant golden color and a hint of warmth come from turmeric.
Kashmiri red chili powder (or paprika): Choose your spice level—Kashmiri chili delivers beautiful color and mild heat.
Coriander powder (Dhaniya powder): Balances the spices with its citrusy, herbal note.
Salt: Seasons every layer; don’t be shy here!

How to Make Instant Pot Coconut Chicken Curry

Step 1: Sizzle the Spices and Onions

Set your Instant Pot to Sauté mode and let it preheat. Swirl in the ghee (or oil), followed by the cumin seeds. Let the seeds crackle and sizzle for about 30 seconds—this is where the magic starts, infusing the oil with gorgeous earthiness before you move on. Add your diced onions along with ginger and garlic, and sauté for about 3 minutes. Watch as the onions turn a rich golden brown, releasing incredible aroma and building the foundation of your curry.

Step 2: Add Tomato Puree and Spices

Now, pour in the tomato puree along with all the ground spices: cumin, coriander, turmeric, chili powder, and salt. Mix thoroughly and let this vibrant mixture sauté for 2-3 minutes. If your Instant Pot tends to be sensitive (hello, dreaded burn warning), you can skip this step and add the tomato puree after the chicken and water, letting it rest on top to avoid sticking. This stage is about layering those essential curry flavors.

Step 3: Sauté the Chicken

Next, add the chicken thigh pieces directly into all those fragrant, spiced tomatoes. Stir to coat each piece, then let the chicken sauté for 3-4 minutes. This adds a wonderful seared flavor and helps the spices cling to the meat. Don’t rush this step—even a few extra minutes means extra flavor!

Step 4: Add Water and Pressure Cook

Pour in the 1/4 cup of water and give everything a good stir—you want just enough liquid to deglaze the pot and help build that rich sauce. Cancel the Sauté mode, pop on the Instant Pot lid, and make sure the vent is set to sealing. Set to Manual or Pressure Cook mode on high pressure for 4 minutes. Just four minutes stands between you and perfectly juicy, flavorful chicken!

Step 5: Release Pressure and Simmer with Coconut Milk

When your Instant Pot signals it’s done, carefully quick release the pressure manually. Open the lid and drink in the mouthwatering aroma! Now, pour in your luscious coconut milk and sprinkle in the garam masala. Switch back to Sauté mode and let your curry simmer for 4-5 minutes, stirring occasionally, until the sauce thickens to your liking. This is where Instant Pot Coconut Chicken Curry gets its signature velvety finish.

Step 6: Finish with Lime and Cilantro

Just before serving, stir in the lime juice—it brightens the entire dish and balances out the richness. Scatter freshly chopped cilantro over the top for gorgeous color and that unmistakable herbal freshness. Your Instant Pot Coconut Chicken Curry is ready to star at your table!

How to Serve Instant Pot Coconut Chicken Curry

Garnishes

For that beautiful final flourish, sprinkle your curry with a big handful of fresh cilantro and an extra squeeze of lime. You can also add a few sliced chilies for heat or a spoonful of full-fat yogurt for a creamy finish—each makes your Instant Pot Coconut Chicken Curry pop with both color and flavor.

Side Dishes

This curry begs to be soaked up with something delicious! Steaming hot basmati rice is the traditional favorite, but fluffy naan bread or even cauliflower rice (for a lighter meal) are fantastic options. Pair with a simple cucumber salad or cooling raita on the side to round out your feast.

Creative Ways to Present

Pour your Instant Pot Coconut Chicken Curry into a big, family-style serving bowl for a rustic spread, or plate individual portions over rice with artful swirls of coconut milk and cilantro. For a party, serve the curry in mini bowls or ramekins with naan chips for easy, fork-free eating—unexpected and totally show-stopping!

Make Ahead and Storage

Storing Leftovers

Let any leftover curry cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, and somehow, the flavors mellow and deepen with time. Just make sure you store the curry promptly to maintain its best taste and texture.

Freezing

Instant Pot Coconut Chicken Curry freezes beautifully! Portion the cooled curry into freezer-safe containers or bags, leaving a bit of room for expansion. Freeze for up to 3 months. For best flavor, thaw overnight in the refrigerator before reheating—the coconut milk will re-emulsify once warmed.

Reheating

Gently reheat leftovers in a saucepan on the stove over low-medium heat, stirring occasionally. You might want to add a splash of water or coconut milk if it looks too thick. If you’re in a hurry, microwave on medium power in 30-second bursts, stirring between each interval until piping hot.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are juicier and more forgiving to cook, chicken breast will work perfectly—just be mindful not to overcook, as it can dry out more quickly during pressure cooking.

Is this Instant Pot Coconut Chicken Curry spicy?

It’s mild with a gentle kick, thanks mainly to the Kashmiri chili powder. If you prefer extra heat, add a pinch more chili or serve with sliced fresh chilies on the side. Kids and spice-shy eaters usually find it very approachable as written.

Can I make it dairy-free?

Yes! The recipe is already dairy-free if you use oil instead of ghee, making it both lactose-free and friendly for most diets.

What can I use instead of tomato puree?

If you don’t have canned puree on hand, blending two ripe tomatoes into a smooth sauce is an excellent substitute. Avoid using diced tomatoes—they’ll make the sauce too chunky for this silky curry.

How can I thicken the curry sauce?

If you like a thicker sauce, just simmer your Instant Pot Coconut Chicken Curry uncovered on Sauté mode for a few extra minutes after adding the coconut milk. It reduces quickly and intensifies the flavors—watch closely to avoid burning.

Final Thoughts

If ever there was an excuse to grab your Instant Pot and savor a taste of something special, let it be this curry! I can’t wait for you to dig into a bowl of Instant Pot Coconut Chicken Curry and see how easy, satisfying, and absolutely delicious it is. Give it a go, share it with friends or family, and make it your new signature comfort meal!

Instant Pot Coconut Chicken Curry Recipe

★★★★★

5.1 from 5 reviews

Author: Lila
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Instant Pot Coconut Chicken Curry is a creamy and flavorful dish that is quick and easy to make. The combination of tender chicken, aromatic spices, and rich coconut milk creates a delicious curry that is perfect for a cozy dinner.

Instructions

Heat Ghee and Cumin Seeds: Start the instant pot in Sauté mode. Add ghee or oil, then cumin seeds and let them sizzle.
Sauté Onions, Ginger, and Garlic: Add onions, ginger, and garlic paste. Sauté until onions are golden brown.
Add Tomato Puree and Spices: Mix in tomato puree and spices, sauté for a few minutes.
Sear Chicken: Add chicken pieces and sauté for added flavor.
Pressure Cook: Add water, pressure cook for 4 minutes.
Finish with Coconut Milk: Stir in coconut milk, garam masala, simmer until thickened.
Final Touches: Add lime juice, garnish with cilantro. Serve and enjoy!

Notes

If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in at the end. Simmer for a minute to thicken the sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Pressure Cooking
Cuisine: Indian