How To Make Instant Pot Chicken Coconut Curry?

This Instant Pot chicken coconut curry is a quick and easy weeknight meal. It’s full of flavor, hearty, and satisfying. Plus, it’s made in one pot for easy cleanup!

Use this tasty recipe for Instant Pot Coconut Chicken Curry

  • Pour one can of full-fat coconut milk into the Instant Pot
  • Add one tablespoon of red curry paste and stir until combined
  • Cut two chicken breasts into bite-sized pieces and add to the pot
  • Stir in a cup of frozen peas and half a teaspoon of salt
  • Close the lid of the Instant Pot and set it to cook on high pressure for five minutes
  • Once the timer goes off, let the pressure release naturally for ten minutes before quick releasing any remaining pressure
  • Carefully remove the lid and stir in a tablespoon of fish sauce (optional)
  • 8 Serve over steamed rice and enjoy!

Instant Pot Chicken Curry Recipe

This Instant Pot Chicken Curry Recipe is so easy to make and full of flavor! It’s a quick and healthy weeknight dinner that the whole family will love. Made with chicken, coconut milk, and a simple curry paste, this dish is packed with protein and healthy fats.

Serve it over steamed rice or cauliflower rice for a complete meal.

How To Make Instant Pot Chicken Coconut Curry?


Is Coconut Milk Ok in Pressure Cooker?

If you’re looking for a delicious, dairy-free milk alternative, coconut milk is a great option. But can you cook with it? The answer is yes!

Coconut milk is perfectly safe to use in a pressure cooker. In fact, cooking with coconut milk can actually help enhance the flavor of dishes. When cooked under pressure, the coconut milk’s natural sweetness comes through and adds a lovely richness to recipes.

So if you’re looking for a new way to add some extra flavor to your favorite dishes, give coconut milk a try in your pressure cooker.

Does Coconut Cream Curdle in Pressure Cooker?

When it comes to coconut cream, there are two schools of thought. Some people believe that coconut cream will curdle in a pressure cooker, while others believe that it’s perfectly fine to cook with. So, what’s the verdict?

It turns out that both sides are right. Coconut cream can curdle in a pressure cooker, but it doesn’t necessarily mean that it’s ruined. When coconut milk is heated, the proteins can start to denature and coagulate, which causes curdling.

However, as long as you don’t let the milk come to a boil, it should still be safe to eat. If your coconut cream does curdle in the pressure cooker, don’t panic! Simply strain the milk through a cheesecloth or coffee filter to remove any clumps.

You can then use it as usual in your recipe.

How Long Does Frozen Chicken Take to Cook in the Instant Pot?

It really depends on the size and thickness of your chicken breasts. For thinly sliced chicken breast, it will only take about 15 minutes to cook through. If you have thicker chicken breasts, it will take closer to 25 minutes.

Just make sure that the internal temperature of your chicken reaches 165 degrees Fahrenheit before you remove it from the pot.

How Do You Thicken a Curry?

When it comes to thickening a curry, there are a few different methods that you can use. The most common method is to add some starch, such as cornflour or arrowroot powder. Another option is to cook the curry for longer so that the water evaporates and the sauce reduces down.

Finally, you could also add some coconut milk or cream which will help to thicken the sauce and make it richer. Whichever method you choose, make sure to add the thickener towards the end of cooking so that you don’t end up with a lumpy sauce.


If you love chicken curry, but don’t have the time to make it from scratch, this Instant Pot Chicken Coconut Curry is the perfect recipe for you! Made with simple ingredients that you probably already have in your pantry, this dish comes together quickly and easily in your pressure cooker. And since it’s made with boneless, skinless chicken breasts, it’s a healthier version of the classic curry recipe.

Serve over rice or quinoa for a complete meal.