Instant Pot Coconut Curry Chicken

If you’re looking for a dish that combines rich flavors, comforting textures, and minimal fuss, then this Instant Pot Coconut Curry Chicken is your new best friend. The beauty of this recipe lies in its simplicity and the vibrant, aromatic flavors that come together in a flash. With tender chicken thighs, creamy coconut milk, and a medley of spices, every bite is a celebration of culinary delight. Whether you serve it over rice or with naan, this dish is sure to impress.

Why This Recipe is a Keeper

Instant Pot Coconut Curry Chicken is not just another dinner option, but rather a delightful experience for your taste buds. Here’s why you’ll want to keep this recipe close at hand:

– Quick to Prepare: The Instant Pot drastically reduces cooking time, making this a weeknight miracle.
– Flavor Explosion: The combination of spices and coconut milk creates a rich, aromatic sauce that’s both comforting and exciting.
– Versatile: This curry pairs beautifully with rice, quinoa, or even cauliflower rice for a lighter option.
– One-Pot Wonder: Less cleanup means more time to enjoy your meal.

What to Buy

For this flavorful dish, you’ll need to gather the following ingredients:

• 3 tablespoons coconut oil, separated
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons finely minced ginger (peel before mincing)
• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste (adjust to taste)
• 1 teaspoon ground coriander
• 1 tablespoon ground cumin
• 1 large red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1 ½ pounds boneless/skinless chicken thighs, cut into 1-inch pieces
• Salt and pepper to taste
• 2 cans full-fat coconut milk (do not use Lite)
• Juice of 1 lime
• Zest of 1 lime
• 2 tablespoons brown sugar
• 2 teaspoons fish sauce (optional)
• ¼ cup cilantro, finely chopped

Equipment Breakdown

Before diving into the cooking process, make sure you have the following kitchen tools handy:

• Instant Pot: The star of the show, allowing for quick cooking and easy cleanup.
• Cutting Board and Knife: For all your chopping needs.
• Measuring Spoons and Cups: To ensure accuracy in your ingredients.
• Wooden Spoon or Spatula: For stirring and mixing ingredients.
• Serving Dish: To present your beautiful curry once it’s ready.

Build Instant Pot Coconut Curry Chicken Step by Step

Creating this Instant Pot Coconut Curry Chicken is a straightforward process. Follow these steps for a delicious outcome:

Step 1: Sauté the Aromatics

Start by setting your Instant Pot to the “Sauté” mode. Add 2 tablespoons of coconut oil and let it melt. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Next, stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 2: Add the Spices

Sprinkle in the yellow curry powder, red curry paste, ground coriander, and ground cumin. Stir well to combine and cook for an additional minute, allowing the spices to bloom and release their aromatic oils.

Step 3: Incorporate the Vegetables

Add the sliced red bell pepper and shredded carrots to the pot. Stir everything together, ensuring the vegetables are well coated in the spice mixture.

Step 4: Add the Chicken

Toss in the chicken thighs, seasoning with salt and pepper to taste. Stir to combine, ensuring the chicken is coated in the fragrant mixture.

Step 5: Pour in the Coconut Milk

Pour in the full-fat coconut milk, scraping the bottom of the pot to deglaze any bits stuck from sautéing. This step is crucial for building flavor.

Step 6: Pressure Cook

Close the lid of the Instant Pot and set it to high pressure for 10 minutes. After the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.

Step 7: Final Touches

Once the pressure is released, open the lid and stir in the lime juice, lime zest, brown sugar, and fish sauce (if using). Taste and adjust the seasoning as necessary.

Step 8: Serve and Garnish

Serve your Instant Pot Coconut Curry Chicken hot, garnished with chopped cilantro. Pair it with steamed rice or naan for a complete meal.

In-Season Swaps

If you want to customize your dish based on seasonal ingredients, consider these swaps:

• Substitute zucchini or eggplant for the red bell pepper.
• Add in fresh spinach or kale towards the end of cooking for a nutrient boost.
• Use seasonal root vegetables like sweet potatoes in place of carrots.

Avoid These Mistakes

To ensure your Instant Pot Coconut Curry Chicken turns out perfectly, keep these common pitfalls in mind:

• Don’t skip the sauté step; it’s essential for developing flavor.
• Be cautious with the red curry paste; start with less and add more to taste.
• Always use full-fat coconut milk for the best creamy texture.
• Allow the Instant Pot to naturally release pressure for better texture and flavor infusion.

Storage & Reheat Guide

If you find yourself with leftovers (or want to make a batch in advance), follow these storage tips:

• Store in an airtight container in the refrigerator for up to 4 days.
• The curry can also be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
• Reheat on the stove or in the microwave, adding a splash of coconut milk to loosen it up if needed.

Instant Pot Coconut Curry Chicken Q&A

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs are recommended for juiciness and flavor. If using breasts, reduce the cooking time by a couple of minutes.

Is this recipe spicy?

The level of spiciness depends on the amount of red curry paste you use. Adjust it according to your preference, starting with less and adding more as needed.

Can I make this recipe vegetarian?

Absolutely! Substitute the chicken with chickpeas or tofu and use vegetable broth instead of coconut milk for a lighter version.

What can I serve with coconut curry chicken?

This dish pairs wonderfully with jasmine rice, basmati rice, or naan bread. You can also enjoy it over quinoa for a different twist.

Weekend Projects

If you’re looking to expand your culinary repertoire, try these delicious recipes:

• Sally’s Baking Addiction for sweet treats that will satisfy any dessert cravings.
• Pinch of Yum for more exciting, globally-inspired recipes.
• Minimalist Baker for simple, plant-based dishes that are full of flavor.

The Last Word

Instant Pot Coconut Curry Chicken is a delightful dish that brings together the convenience of modern cooking with the comforting flavors of traditional curry. It’s easy, delicious, and perfect for any night of the week. Once you’ve made this recipe, it’s sure to become a staple in your home. So gather your ingredients, fire up your Instant Pot, and get ready to indulge in a bowl of creamy, vibrant goodness. Enjoy!