I tried Lauren’s Instant Pot chicken coconut curry recipe. As per usual, it doesn’t disappoint.
In fact, it’s pretty similar to a stew (in a way). Not exactly the same, but there are some similarities in how I prepared it. Anyway, I digress.
You can also make this a meal by itself if you add more potatoes. However, chicken coconut curry is still best served with rice or naan. Either way, let’s cook it!
How to make instant pot chicken coconut curry?
Before anything else, prepare all the ingredients. Dice all the veggies and extract the (half) lemon juice, and set aside. Now, chop the chicken breasts into bite-sized equal pieces.
Turn on the sauté function of your instant pot, and wait for a few minutes to preheat. After it’s hot enough, add the oil and sauté the onion for 1-2 minutes.
Then, cook the chicken for approximately 2-3 minutes on each side or until white all throughout.
Afterward, turn off the sauté function and add potatoes, carrots, lemon juice, curry powder, chili powder, basil, cilantro, coconut milk, salt, and pepper. Mix well.
Finally, use the pressure cook function for 12 minutes. Set on high pressure and the quick release for the automatic venting method. These settings depend on the model you’re using. If you don’t have automatic venting, you’d have to release the pressure manually.
When the cooking is finished (with pressure released), remove the lid and serve while hot.
Tips and Substitutions
As I mentioned earlier, instant pot chicken coconut curry is best served on a rice bowl and/or with a side of naan bread.
On a different note:
You can also use other flavored curry powder; I used the mild spicy version. Just be wary of the included ingredients so that you can adjust accordingly.
If you don’t have cilantro, you can also use parsley. However, flavor-wise, these two aren’t interchangeable. Then again, for a home cook recipe, it’s an adequate substitute.
Also, if you’re going to use fresh herbs, make sure to double the amount.
Instant Pot Chicken Coconut CurryCourse: Main, Dinner, LunchCuisine: IndianDifficulty: Easy
The Instant Pot Chicken Coconut Curry is a fantastic lunch or dinner recipe, served alongside rice and naan. Its mild spiciness is excellent even if you don’t like spicy foods.
3-4 chicken breasts, cut into bite-sized pieces
1 teaspoon olive oil
3 medium potatoes, large diced ( about 1½ cups)
3 medium carrots, small-medium diced
Half a lemon worth of juice
1 large red onion, diced
1½ tablespoons curry powder
½ teaspoon chili powder (if your curry powder is already spicy, then this is optional)
2 tablespoons dried basil
2 tablespoons dried cilantro
2 (15 ounces) cans of coconut milk
1 teaspoon salt
½ teaspoon pepper
Fresh cilantro for garnish, chopped
- Using the sauté function, add the olive oil and sauté the onion for a good 2 minutes.
- Then, add in the chicken and cook for about 3 minutes on each side.
- Next, Turn off the sauté function.
- Add the rest of the ingredients and mix well.
- Secure the lid and pressure cook on high for 12 minutes. If you don’t have automatic venting, manually release the pressure after it’s done.
- Remove the lid once it’s safe to do so (there will be an indicator on your instant pot).
- Serve on top of cooked rice or with a side of naan bread. Top with chopped fresh cilantro.
- Recipe inspired by Lauren Sharifi.