Instant Pot® Coconut Curry Chicken

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.

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).

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.

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!!!

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!

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.

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.

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

This is a simple instant pot recipe that will wow your family with a few little adjustments. We like our food with a kick, so I used half medium and half hot, higher quality curry powder. For the tomatoes I used a large (28 oz) can of high quality crushed tomatoes instead of adding sauce. Instead of coconut milk I upped the game with a can of coconut cream (all the thick stuff, none of the water) and, of course, I added about a tablespoon of crushed chile peppers. No sugar -- if your tomatoes are nice, they are sweet enough. Enjoy!

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!

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.

Family really REALLY liked it! I used a med spice curry and it had a nice kick . I also added peas and cut potatoes to thicken it up because it was a little watery. I do not own a pressure cooker, so I made the recipe as it stated but cooked the chicken in the pot, with the sauce for 25-30 minutes, then I took out the chicken, shredded it and put it back in the pot to cook with the coconut milk to soak in the flavors - yummy.

This was very good. Was not sure what curry to use so I used the red curry paste and used three Tbs. Like I said we really enjoyed this served over Jasmin rice. I will be making this again.

This was great! I used 1 can diced tomatoes and 1 can crushed tomatoes because that’s all I had. I also added only the solid part of the coconut milk can and saved the coconut water underneath for smoothies. Mine turned out thick and rich and was delicious!

This was a welcome change to our weeknight meals. Made with .83 lbs chicken, increased the amount of sauce and broth. I also used crushed tomatoes instead of sauce. Topped with toasted coconut and served over noodles instead of rice. Very tasty.

This is a great base recipe but should be labeled as a soup. IMO it needs some changes to be considered as an every day meal!! First, drain the diced tomatoes. Second, add 1 tablespoon corn starch. Third add tablespoon of teriyaki (or soy ). Per your taste add Sriracha sauce.. Still a bit soupy but if you make it a second time you can name according adjustments and enjoy!!

At the end I left it in sauté rather than the warm setting. This helped thicken it. I would suggest tomato paste instead of sauce. I agree with a prior review that it is missing something. It didn’t have the “bite” that I like with curry. More curry and ginger maybe? This is not an IP recipe but I prefer it. Indian Chicken Curry II https://www.allrecipes.com/recipe/46822/indian-chicken-curry-ii/

This was great and my picky toddler ate it! Based on other reviews, I added some coconut milk before cooking to avoid the burn notice and added more at the end (didn’t use a whole can). I also puréed the sauce with an immersion blender before putting the shredded chicken back in so there were no tomato pieces in it. Added more sugar, salt, and cayenne to taste near the end.

Easy recipe!

This was a great dish! I will definitely make this again. I wasn't sure if my husband and son would like it as they aren't crazy about coconut or curry, so I was a little concerned, but they loved it. The only thing I would do different is add a little spice such as red pepper flakes or a chili pepper sauce.

This was great and my picky toddler ate it! Based on other reviews, I added some coconut milk before cooking to avoid the burn notice and added more at the end (didn’t use a whole can). I also puréed the sauce with an immersion blender before putting the shredded chicken back in so there were no tomato pieces in it. Added more sugar, salt, and cayenne to taste near the end.

It was OK, a bit on the bland side. I will make it again, but increase the seasoning. Not so much the heat tho.

We loved this dish! I'm always looking for recipes that I can tweak to make them even healthier, and this one was perfect. I omitted the sugar and used stir fried cauliflower rice rather than basmati or brown rice. It was delicious and even better the next day. I will definitely make it again!

Easy and fantastic. Had rice and naan with it. The whole family loved it!

I have never made anything with curry before and was a little nervious about curry and coconut. The taste of this so easy recipe is amazing and not at all what I would of expected. Loved it!

this was outstanding! I would add peas and maybe some potatoes and cayenne.

Cooked this exactly as the recipe states and it was beyond bland. Don't waste your time making this without modifying the recipe.

Very tasty!

From the comment reading I edited a bit... ok... a lot lol! I did not use tomato paste or sauce. Instead I used the diced tomatoes and added a can of fresh pears. I also added green pepper and carrot at the sautee stage. For seasonings I also used dried unsweetened coconut. Halved the sugar. I added half the can of milk during the cooking, added 1/4 to the brown rice I made with it then added the last 1/4 in the final warm setting cook. The pears thickened it up nicely and sweetened what sugar reduction lost. Total yum!

Nice flavor but made way too much.

So good and easy , plus had leftover sauce that I used over BBQ chicken which was also amazing!

I was surprised to see this much tomatoness in a Thai curry recipe but I went for it anyways, turned out it’s not what I expected from it. I could barely taste the coconut milk anymore. I will stick to regular red Thai next time. Tomatoes do make the meat taste better though.

My tweaks:
-I don’t have an instant pot so I opted for a slow cooker. Cooked on low for 6-8 hours until chicken reached internal temp of 165°F.
-I used thighs instead of breasts, bone in and skin on. Once cooked, I removed the skin and shredded the meat.
-I omitted the broth/stock since a lot of reviews mentioned it was soupy. Still ended up soupy so I thickened with cornstarch (I suggest 2Tbsp per 4 servings). I would suggest adding tomato paste too.
-The recipe doesn’t say whether this is Thai or Indian or some other curry. So I guessed with the coconut milk and used a Thai curry spice. Added heat with cayenne and lime juice. I think Indian yellow curry would’ve been good too.
-Didn’t add sugar. Would it have improved it if I had? Meh.

Pro tip: if you don't like how soupy your curry is when making it in the instant pot, add lentils to thicken it up. It makes it more like stew, and it is still healthy and freaking delicious. I serve it over rice. I've done several variations of curry recipes over the last several months, and they all need a little tweaking. I also omit the broth, but don't drain my tomatoes and use that for the liquid instead.

Delicious! This was the best curry dish that I have made thus far. Thank you

This was really good. Would make it again. Served over sweet potato cauliflowered rice.

No heat to it all which you could tell from the ingredients but also no flavor.

I used tomato paste instead of the sauce. Came out very good

I love this recipe and have made it 3 or 4 times now and been pleased every time. Recently I used an entire chicken, in pieces obviously, and increased the liquid and the cooking time by about 20%, and I think it was the best ever.

Will make again. If you have leftovers they gain much heat the next day. Still good.

I turned it into a vegetarian dish by substituting tofu and vegetables for the chicken. I set the pressure cook time to zero and then ended up manually cancelling the pressure cook cycle before it actually hit the pressure cook zone. The vegetables were still a little on the firm side, which I love. I ladled the curry mixture of sauce, vegetables and tofu over some delicious brown rice. Absolutely delicious. Will make again.

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

I enjoyed this dish. Nice spice. However, my husband and boys did not like it as much as me. They did not like the texture of the shredded chicken. Although they did like the taste of it.

Never again. Tomatoes are specifically listed as a problematic food with Instant Pot. Like other reviewers, I got the FOOD BURN message; shut it down, cleaned everything in the lid. Restarted. The instant it hits pressure, FOOD BURN. Shut it down. Remove and replace sealing ring. Restart. Hits pressure, FOOD BURN. Shut it down. Messed with float valve and lid, because I've been researching this each time it goes back to pressure. Now while I am typing this, FOOD BURN. This may or may not taste good, but I have now been 90 minutes on this recipe and still don't know if we are going to have to get take out tonight. (Thank God my husband is on a conference call and didn't think I was going to have dinner on the table AN HOUR AGO like I thought.)

Loved this! Based on the other reviews I did use 1 small can of tomato paste instead of the can of tomato sauce. I let it simmer after cooking on the stove so that I could make brown rice in the Instant Pot. I will definitely be making this regularly.

Oh my gosh! So good. The only substitute I made was the tomato sauce to paste, which I think was a good move. Also, I used diced tomatoes with green chile and it added just enough spice to the pot. I lessened the coconut input "to taste". Lastly, that last 10 minutes re-cook in the final step is important for the overall quality and taste of the dish (as well as fully cooking the chicken).

I think this recipe is a good starting point, but as is I found it very bland. I had to add another 1/2 cup + of broth for my Ninja Foodi to pressurize. I used tomato paste instead of sauce as others have suggested, and fresh chicken breast. I didn't find it too soupy but the curry did lack depth of flavor. After stirring in a liberal amount of ginger paste and some extra garlic paste that brough out the flavor I was hoping for. I also wanted to incorporate veggies into this meal so I stir fried some red pepper to added them at the end. After the adjustments I'd give the recipe 4/5 *s.

used garam masala in place of curry cuz my kids are super sensitive to spicy. Worked well, yummy, though adults liked more than the kids...

I didn't add the tomatoes... not a fan of them in my curry. I used more chicken broth in place of the tomatoes. I followed the remainder of the recipie and it was delicious!

I made it! I think the recipe is wonderful just how it is. To thicking up the sauce, i let it cook on the saute setting, before serving.

This was a pretty good dish. I personally love the coconut flavor it has. The family had mixed reviews. They called it bland and added a lot of salt and sriracha to it!

This was delicious! My husband and teenage daughters loved it too!

Very easy to make and great flavor. This was a hit for us.

This was ok...I feel it needs something to give it more flavor. Next time I will marinate the chicken first and maybe sauté it before I add the sauce etc. It was a very mild curry flavor so I would recommend increasing the curry powder as well. Not the worst recipe I’ve had, but definitely needs something extra.

This was so soupy, I like my curries thick. Glad I didn’t add the chicken broth. Also cut the chicken breasts in cubes and used 1 Tbs of sugar rather than two. Tasted good, just soupy. Doubt that I’ll ever make it again.

This was easy and tasted great. Made it for two so had lots of leftovers, which a few nights later, with the addition of some chickpeas, a diced sweet potato and a frozen pie crust on top, became chicken curry pot pie. Spouse insists I put this recipe in my rotation of go-to dinners.

This is delish! I omitted the sugar, and added tomato paste instead of tomato sauce., because that's what I had on hand! I skipped the poking the holes in the chicken step, and just threw the chicken in, and then added the rest of the curry powder. The sauce was divine. I served over Jasmine rice.

Cooked according to recipe and was a family hit! I took someone else’s suggestion and explained it was a stew over rice. I wouldn’t change anything

It was very tasty!

Super easy and as good or better than restaurants. I added salt to taste and also some red pepper flakes.

My husband and I loved this recipe. I served it over rice with a cucumber salad on the side. I made a few changes: I used olive oil instead of coconut oil, added 1C of chicken broth instead of 1/2, used chicken thighs instead of breasts for a little extra flavor and cut them into strips which cut the cooking time down by about 10 minutes.. I also used 3 cloves of garlic, minced instead of chopped. This is a definite keeper!

The first time, I followed the recipe to the letter, save for discarding the liquid from the coconut milk. It turned out delicious, but completely watery, which I don't like. I had to add a lot of corn starch. But it tasted very good. This time around, I used tomato paste instead of tomato sauce. I am in my fifth "burn" notice, and this dish is taking over an hour to cook (loss of pressure, rebuilding of pressure, etc). I'm still at it. I will make it again, but with sauce, and lots of corn starch instead.

Well I didn’t follow direct too well. Partly because I didn’t have any tomatoes or tomato paste. Dump the coconut milk in too soon. Used chicken broth and added ground ginger because Indian always use ginger with garlic. It was delish. Not too thin after stirring. I would do it again. Oh and added a head of cauliflower and two quarter red potatoes. Delish.

I found it delicious, because it wasn't very spicy. Boyfriend found it good, but bland. I got the dreaded "burn" notice from my InstantPot 3 times during cooking, resulting in pressure release, adding more water, and restarting. This must be why the recipe calls for tomato sauce and not tomato paste ( which is what I used, following the advice of others). I'd like to make it again but aim for a richer, deeper curry flavor. I served over steamed rice.

As it was my first attempt I followed as written. Flavor pretty good but more like a soup. May try again with some changes.

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 definitely make it again.

The image doesn’t reflect my results at all. It should have been called Coconut Curry Chicken Soup. Way too runny. Should have used only paste like was suggested by others. Otherwise, it was tasty.

I added about 1.5 C of cauliflower (1/4 head), 1/2 sweet pepper chopped, about 1/2 C of baby carrots, additional 1/2 tsp of curry, 1/4 tsp of cayenne pepper, additional can of chopped petite tomatoes undrained. Added liquid reserved from previous can of chopped tomatoes. More like a soup. Still enjoyed the flavors and consistency. Although next time around, I will drain both cans of tomatoes to see how the consistency turns out. Four chicken breasts were used. I topped with a dollop of non fat Greek yogurt and chopped cilantro. Will definitely be going back to this recipe.

Based on other reviews, I used one can of coconut cream and omitted the watery portion, added a teaspoon of Cumin, and additional salt. Family said "make again!"

I've made this recipe twice now and think it's delicious! A few small changes I made were adding a little garam masala, a pinch of red pepper flakes to spice it up, and about half a sweet potato (cubed). The sweet potato becomes completely mashed by the time it's done pressure cooking with the chicken, which I think helps thicken up the sauce a bit.

This was really easy and delicious. Next time I will add more curry for our family, but it is great the way it is, too.

LOVED IT! Amazing and delicious

Followed this recipe as written. My husband and I agreed it needed something. Will not make again.

easy on the fly meal

I have prepared this 6 times now. It has become a top 5 favorite for our family.

Delicious! I will definitely make it again, however I will have to adjust the cook time. My Instant Pot beeped , flashed "burn" and then shut off before the 10 minute cooking time was over. It was slightly burnt to the bottom of the pot.

It was ok. I would try a different recipe next time though. I wish it had been more flavorful. We added quartered new potatoes, upped the curry to 4 Tbsp, added a pinch of red pepper flakes, and it was still on the bland side, though pleasantly sweet with the coconut milk. Be sure to deglaze the pan after sautéing the onions and seasonings or you will get a "burn" message when putting it to pressure. I used a cornstarch slurry to thicken the sauce, as it is soupy as written. I served it over rice with steamed broccoli.

My husband LOVED it so I will give 4 stars from his opinion. I was not a big fan, but I am more of a picky eater. Very unique taste and not nearly as spicy as I expected. I served it over jasmine rice.

Added rice to it to thicken up.

This tastes perfect. I believe the next time that I make it, I will use my submersion blender while the chicken is out for shredding. This will thicken the liquid portion up. Also, I thought that I had coconut milk in the pantry. I did not. So, I went to the liquor cabinet and used a can of Coco Lopez (Lite) and it tastes great!

I really liked it and it was a hit with the family. I would prefer to have a thicker sauce so not sure how I would change it to make it thicker.

Used 4 tablespoons of curry, 1 can of tomato paste vs tomato sauce and it was perfect! Served with side of roasted potatoes. My girls loved it

Loved the taste. Mine turned about a little watery...I think my chicken breasts were a little frozen in the middle. But- still tasted great. Next time I may add a little more curry because I love the taste. I served it with basmati rice.

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 this to be much simpler than other curries I make with a similar outcome in taste! I did also add a cornstarch slurry at the end to thicken the sauce a bit. Served it over brown basmati rice (also made in a pressure cooker) with naan on the side. My 5 kids all ate it up! I will be adding this to my regular rotation.

Easy to make. While everyone in the family ate it, they were not crazy about it. Not a repeat.

Great instant pot receipe! After reading a lot of the reviews I did use tomatoe paste instead of sauce and it turned out great. This one is a keeper.

Easy. Tasty!!!

Enjoyed it! Needs thicker sauce, so next time I'll include just the solid part of the coconut milk. Also required a fair amount of extra salt at the end - the flavor needed to be perked up. Ate over rice.

So good! I used an instant pot and followed the recipe exactly. I would agree it was a little soupy but I stirred in rice and billed it as a “stew” and it was a huge hit! Will definitely make again. I added in a bit of cayenne pepper at the end because we like spice and it was perfect.

Loved this dish! The only issue I had was a burn notice on the IP. I had plenty of liquid, so I think the issue was that I sautéed the onions for too long and the pot overheated? I even switched to a non-stick pot and got the error again. By the third time I tried to fix it, the chicken was fully cooked anyway. And the flavors were amazing. I forgot to drain the tomatoes (I used petite diced ones), so I used less tomato sauce and a packet of Savory Choice broth, instead of regular broth. I also used only the solids of the coconut milk. Served over jasmine rice and topped with fresh cilantro.

Delicious exactly as the recipe says

Outstanding

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 coconut milk, so I may add cream next time to see if it is thicker.

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.

Can’t wait to taste it! The smell is intoxicatingly awesome.

This is delicious!

Turned out great! I added just a little less than half a can of coconut milk. It made lots of sauce. The only thing I added was a few shakes of cayenne pepper for some heat. I cut it more in chunks instead of shredding. The whole family liked it. I'll definitely make this one again.

First time making Thai inspired, I did change a few things after reading other reviews.. I used unsalted butter, got it super hot and toasted all the spices, added my onion and garlic sauted until starting to break down. I cut up 3+ lbs chicken breast and let it set all day covered in curry powder and Thai chili powder added to my CPE seared it off added whole can coconut milk and a little crushed chili flakes. Set to manual on high 10 minutes then natural release for 10 minutes... They loved it... and when they ran out of rice they put it on a toasted corn tortilla with cheese needless to say it was gone in less than 20 minutes. Definitely will make again, thanks!