Instant Pot Coconut Chicken Curry
A quick and delicious Instant Pot Coconut Chicken Curry perfect for weeknight dinners. Packed with flavor and easy to make!
Ingredients
Main Ingredients
- chicken thighs
- olive oil
- onion
- garlic
- ginger
- curry powder
- coconut milk
- chicken broth
- red bell pepper
- lime juice
- Salt and pepper
- Fresh cilantro
Instructions
Steps
- Prep all ingredients by chopping onions, slicing the red bell pepper, and mincing the garlic and ginger.
- Set Instant Pot to sauté mode and add olive oil. Sauté onions, garlic, and ginger for 2–3 minutes until translucent.
- Add chicken thighs and curry powder to the pot, mixing them well to coat the chicken.
- Pour in coconut milk and chicken broth. Give it a stir to combine well.
- Seal the Instant Pot and set it to Pressure Cook on high for 10 minutes. Allow a natural release for 5 minutes, then perform a quick release.
- After opening, add the red bell pepper and lime juice, season with salt and pepper, and stir well.
- Serve hot with rice or naan bread, and garnish with cilantro.
Notes
This curry stores well for 3 days in the refrigerator and up to 3 months in the freezer. For best results, reheat slowly over low heat.