Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Coconut-Curry Chicken

Rated as 4.33 out of 5 Stars
1

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings 563
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  2. 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.
  3. 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.
  4. 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.
  5. Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Nutrition Facts


Per Serving: 563 calories; 30.6 21.5 51.9 130 766 Full nutrition

Explore more

Reviews

Read all reviews 9
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Gonna try it again. It was ok, but lacked something...

Most helpful
Most positive
Least positive
Newest

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...

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.

Gonna try it again. It was ok, but lacked something...

I'll definitely make this again. It was super easy. It was a little more liquidy than I normally like but that can be fixed. And after it sat in the pot for awhile while we ate, it thickened up

This was extremely easy to make and tasted great! I didn't have coconut milk on hand, so I substituted a can of evaporated milk. I definitely will try it with coconut milk soon, too. I found th...

Really enjoyed this meal. Had to used crushed tomatoes since somehow we were out of diced, so I cut out the chicken broth. It was delicious. The sauce consistency was good until you add the coco...

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 s...

This was a little bit soupy for my preferences, but the flavor was good! I used frozen chicken breasts and it still turned out, which is a major plus in my book.

I used chicken breasts and I think I would have pressure cooked them a couple minutes longer to make them more tender. I also had to add more salt than I thought, but it was delicious and I will...