This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.

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  • Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.

  • Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Tips

The magazine version of this recipe omits the chicken broth, uses only 1 tablespoon sugar, and adds 1/8 teaspoon cayenne.

Nutrition Facts

563 calories; protein 51.9g; carbohydrates 21.5g; fat 30.6g; cholesterol 130mg; sodium 766.2mg. Full Nutrition
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Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2018
I used a can of tomato paste instead of tomato sauce to hopefully make it a little thicker. It turned out wonderful and will be made many more times. Read More
(17)

Most helpful critical review

Rating: 3 stars
09/12/2018
Gonna try it again. It was ok but lacked something... Read More
(2)
121 Ratings
  • 5 star values: 85
  • 4 star values: 20
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
07/30/2018
I used a can of tomato paste instead of tomato sauce to hopefully make it a little thicker. It turned out wonderful and will be made many more times. Read More
(17)
Rating: 5 stars
02/24/2019
Turned out great, tastes like restaurant food! Mine turned out darker/“browner” than others (maybe because I used too much tomato paste, as I followed that tip and did tomato paste instead of sauce) but it’s very good. I also did 4 T. of curry powder, instead of 3. Also, to make mine thicker and to have all the flavors blend more, I cooked the full can of coconut milk right in with the rest of the ingredients, rather than at the end. I was a little concerned about under-cooking the chicken, especially since I had added the coconut milk, so I cooked longer-I used the POULTRY setting. It turned out thick and perfectly cooked (meat thermometer tested over 165°). Served over jasmine brown rice, made separately in the IP while my coconut chicken curry stayed warm on stovetop (extra IP stainless steel liner is key!), and with a side of steamed broccoli. I added a little crushed red pepper (maybe 1/4 tsp.) before I put the lid on, because I think the recipe needed just a little kick. I never experienced the “burn” or “error” message on the IP (as others expressed concern about), and I think that’s because I had plenty of liquid ingredients.. I would make again with less tomato paste (but still with paste instead of sauce). Read More
(12)
Rating: 5 stars
11/23/2018
Made this- it’s he best thing we’ve made in our Instant Pot since we got it! It is a bit soupy and I had reviewed the comments and was expecting the same. So when adding the coconut milk- I only added in the milk solids and not the water. Also added some cornstarch at the end to thicken the liquid. Otherwise- loved it!! Will definitely make it again. Read More
(11)
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Rating: 5 stars
10/31/2018
Love the taste, I made the following modifications 1 tbl extra of curry 1 tbl of Garam Masala Used tomato paste not sauce Used Coconut Cream (10 oz) not coconut milk Before I added the coconut cream I used my immersion blender to blend up all the onions and garlic...Delicious!!! Read More
(9)
Rating: 5 stars
12/31/2018
Yum! This turned out great! I used large chicken breasts so I cooked for 20 minutes on high pressure. I took the advice of others and used tomato paste in place of tomato sauce and also used just the solid portion of the coconut milk. I think the sauce was a perfect consistency! Definitely a keeper! Read More
(6)
Rating: 4 stars
08/03/2018
This is very thin more like a soup not even a stew. I used boneless skinless thighs instead of breasts and a bit more than 2 pounds because boneless skinless breasts are often so dry. I served over rice in bowls. Family liked the flavor. Not too heavy on the spices. Read More
(3)
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Rating: 5 stars
01/07/2019
Several posters suggested substituting tomato paste for tomato sauce so I did. I don't think this is necessary so I will follow the recipe exactly next time. My only change might be to add a little more curry powder. Also the recipe does not specify whether the chicken breasts should be on-the-bone or boneless skinless. I went with on-the-bone breasts but trimmed off excess skin. When it came time to shred the meat it came off the bone with ease. I think cooking it that way made it all the more flavorful. I LOVED this dish and will make it again. I served this over brown rice. Everyone went back for seconds! Read More
(2)
Rating: 5 stars
09/09/2018
The only change I made was to add a bit more curry to the chicken and it's delicious! Easy to make and it exceeded my expectations. This recipe is a bit soupy like others have noted but I like it just how it is. Will definitely be making this again. Read More
(2)
Rating: 5 stars
02/09/2019
Tomato paste for sure vs. sauce but got two 'burn' notices on my Intstant Pot when cooking the chicken (which added 20 extra min as I had to release the pressure & stir). I had to double the chicken broth to keep everything at the bottom from sticking/burning - and it cooked off (not too soupy). Another option is to saute in a different pan and place the tomato paste/etc on top of the chicken with the broth on the bottom. 4 Tblsp of Curry Powder as well. Kids loved it with rice! Might add in some shrooms or green/red peppers next time. Read More
(2)
Rating: 3 stars
09/12/2018
Gonna try it again. It was ok but lacked something... Read More
(2)
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