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5 from 3 votes

Instant Pot Coconut Chicken Curry

Instant Pot Coconut Curry Chicken - Rich, complex flavors is what this dish is all about! Made with an aromatic blend of spices and a handful of other kitchen staple ingredients, this might become your new favourite chicken dish!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: Asian
Servings: 6
Calories: 461kcal


  • 2 lbs chicken thighs boneless and skinless
  • 1 tbsp coconut oil
  • 1 medium onion
  • 3 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp coriander ground
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 14 oz fire roasted tomatoes 1 can
  • 13.5 oz coconut milk aka coconut cream, 1 can
  • 1 tbsp cornstarch
  • 1 tbsp cilantro freshly chopped


  • Prep the Chicken: Wash, dry, and cube the chicken thighs into bite-sized pieces.
  • Cook Chicken: Heat the coconut oil in your Instant Pot over the sauté setting. Add the chicken and onion, then cook for 2-3 minutes, or until the onion softens. Stir in the garlic, curry powder, coriander, turmeric, salt, and pepper. Cook for 1 minute or until aromatic.
  • Combine Ingredients: Add the fire roasted tomatoes and coconut milk. Stir until everything is combined, and scrape up any bits on the bottom.
  • Cook: Secure the Instant Pot lid and turn the valve to SEAL. Cook for 5 minutes on high pressure. Quick release the pressure when the time is up.
  • Thicken the Curry: Turn on the sauté setting. Take 1-2 tbsp of the sauce from the Instant Pot and mix it well with the cornstarch. Add the slurry to the Instant Pot, mix well, and let everything come to a bubble. If you'd like the sauce to be thicker, make more slurry.
  • Garnish and Serve: Garnish with cilantro and serve over steamed rice.


  1. Your leftover coconut curry chicken will keep for 3-4 days, stored in a shallow airtight container.
  2. To freeze, store in a shallow, airtight container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat when ready to eat!


Calories: 461kcal | Carbohydrates: 9g | Protein: 23g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 126mg | Sodium: 405mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 4mg