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Instant Pot® Coconut-Curry Chicken

Rated as 4.56 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."
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Ingredients

1 h 5 m servings 563
Original recipe yields 4 servings

Directions

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  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

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Reviews

Read all reviews 28
  1. 36 Ratings

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

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.

Most helpful critical review

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

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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.

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...

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...

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...

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 li...

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 ...

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 coconu...

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

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 ...