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Instant Pot Recipes Coconut Curry Chicken

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Instant Pot Coconut Curry Chicken Craving Home Cooked
Instant Pot Coconut Curry Chicken Craving Home Cooked from cravinghomecooked.com

Description

This Instant Pot Coconut Curry Chicken is a flavorful and delicious one-pot meal. It combines the classic flavors of Thai curries with the ease of an Instant Pot. It’s creamy, comforting, and full of flavor. Serve this over a bed of fluffy basmati rice for a soul-satisfying meal.

Prep Time

This dish only takes 15 minutes of active prep time. That includes chopping vegetables, preparing the seasonings, and cooking the chicken. The rest of the cooking time is hands-off while the Instant Pot does the work.

Cook Time

The total cooking time is only 10 minutes. Once the ingredients have been added to the Instant Pot, it takes about 8 minutes for the pressure to build. Then it will cook for 2 minutes under high pressure. After that, it’s time to enjoy this delicious dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 14-ounce can coconut milk
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 cup frozen peas, thawed
  • 1/4 cup fresh cilantro, chopped

Instructions

1. Set the Instant Pot to “Saute” and add the olive oil. When the oil is hot, add the onion and saute until softened. Add the garlic, ginger, cumin, turmeric, garam masala, chili powder, salt, and pepper and stir to combine. Cook for 1 minute.

2. Add the coconut milk, chicken broth, and tomato paste and stir to combine. Add the diced chicken and stir until the chicken is coated in the sauce. Cover the Instant Pot and set to “Pressure Cook” on high pressure for 2 minutes.

3. When the timer beeps, carefully turn the venting knob to the “Venting” position to release the pressure. When the pressure is fully released, open the lid and add the peas and cilantro. Stir to combine.

4. Serve over a bed of basmati rice. Enjoy!

Equipment

  • Instant Pot
  • Knife
  • Cutting board

Notes

This dish can be made with chicken breasts, thighs, or a combination of both. If using chicken breasts, reduce the cooking time to 1 minute.

Nutrition: Per Serving

  • Calories: 431 kcal
  • Carbohydrates: 10 g
  • Protein: 30 g
  • Fat: 30 g
  • Saturated Fat: 16 g
  • Cholesterol: 107 mg
  • Sodium: 745 mg
  • Potassium: 402 mg
  • Fiber: 2 g
  • Sugar: 4 g
  • Vitamin A: 604 IU
  • Vitamin C: 12 mg
  • Calcium: 32 mg
  • Iron: 2 mg

Recipe Tips

For an extra layer of flavor, try adding a tablespoon of curry paste to the Instant Pot before cooking. This will add a nice kick of spice to the dish.

If you prefer a thicker curry, you can remove the lid and set the Instant Pot to “Saute” after the pressure is released. Cook for a few minutes, stirring continuously, until the desired thickness is reached.

For a vegan version of this dish, simply omit the chicken and substitute with extra vegetables such as cauliflower, bell peppers, and carrots.


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