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Instant Pot Chicken Curry

A creamy, dairy-free chicken curry infused with aromatic spices and coconut milk, perfect for a cozy meal any night of the week.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can coconut milk Adds creamy texture and rich flavor.
  • 2 tablespoons mild curry powder Infuses warmth and vibrant spices.
  • 1 tablespoon low sodium soy sauce Provides umami without overwhelming saltiness.
  • 1 tablespoon lime juice Balances richness and adds bright acidity.
  • 1 tablespoon coconut sugar Adds subtle sweetness.
  • 1 medium red chili Offers a customizable touch of heat.
  • 3 cloves garlic Essential for a flavorful curry.
  • 1 inch ginger Adds warm, zesty brightness.
  • 1 pound boneless skinless chicken breasts Main protein, tender when cooked.
  • 1 medium onion Adds sweetness and texture.
Garnishes and Sides
  • 1/4 cup fresh cilantro Provides a refreshing herbal note.
  • 1/4 cup fresh basil Complements the chicken and veggies.
  • 2 cups cooked jasmine rice Optional side to soak up the sauce.

Method
 

Preparation
  1. Turn the Instant Pot on and set to the appropriate cooking mode for this dish.
  2. Add chicken, curry powder, soy sauce, lime juice, coconut sugar, chopped red chili, minced garlic, diced onion, and grated ginger into the Instant Pot.
  3. Pour in the coconut milk.
  4. Secure the lid of the Instant Pot.
Cooking
  1. Press MANUAL or PRESSURE COOK and set the time for 10 minutes.
  2. Once cooking is finished, manually release the pressure and carefully remove the lid.
Serving
  1. Serve with cooked jasmine rice if desired, and garnish with fresh cilantro and basil.

Notes

For best results, cube chicken evenly and chop fresh herbs just before serving. A splash of lime juice before serving can enhance freshness.