Instant Pot Coconut-Curry Chicken has a delicious fragrant coconut-curry sauce. This recipe only takes a little under an hour to make in a pressure cooker. It’s naturally Dairy-free, Paleo-friendly, and included with a Keto-version. Serve it over rice or cauliflower rice. Instant Pot Coconut-Curry Chicken will become a new family favorite!!!

Instant Pots or pressure cookers are an easy, fast way to prepare a meal that might take hours to prepare. Meat especially can be cooked tender quickly sometimes even by hours less in an Instant Pot rather than what a slow cooker or oven method might require. This is such a great convenience. This Instant Pot Coconut-Curry Chicken can be made in under an hour. It has the most tender shredded chicken in a silky, creamy coconut-curry sauce. The flavors are out of this world and delicious!!! I like to serve it over rice or cauliflower rice. This recipe is dairy-free, Paleo-friendly, and I’ve added a KETO-version at the bottom of the blog post. If you like curry, this will be a recipe you’ll want to make again and again!!!

WHAT IS CURRY POWDER?

Curry Powder is a spice blend that is used in Indian cooking but you won’t find a single bottle of this in India. In the mid 18th century, the spice blend was created by the British to resemble the flavors they experienced in India. It has warm and robust flavors of coriander, ginger, turmeric, cumin, and chili peppers. It can be bought in mild, medium, and hot.

INGREDIENTS TO MAKE INSTANT POT COCONUT-CURRY CHICKEN

Coconut oil
Onion
Garlic
Curry powder
Cayenne pepper
Canned diced tomatoes with juice
Canned tomato sauce
Sugar
Boneless skinless chicken breasts
Salt and fresh ground black pepper
Canned coconut milk
Fresh cilantro
Limes wedges

HOW TO MAKE INSTANT POT COCONUT CURRY CHICKEN

Heat coconut oil in a multi-cooker set on SAUTE.
Stir in onion; cook 1 minute. Stir in garlic, 2 Tbsp. curry powder, and cayenne; cook 2 minutes.
Turn cooker off and stir in diced tomatoes with juice, tomato sauce, and sugar.
Using a fork, prick holes in the chicken and season with salt, pepper, and remaining 1 tablespoon curry powder.
Transfer chicken to multicooker.
Close and lock the lid; turn venting knob to seal.
Select HIGH PRESSURE and set a timer for 10 minutes.
Allow 10 to 15 minutes for pressure to build.
Let pressure release naturally, 5 to 10 minutes.
Carefully remove the lid.
Transfer chicken to a plate, shred with 2 forks, then return to cooker.
Select SAUTE; cook stirring until liquid is lightly boiling, 2 to 3 minutes.
Select KEEP WARM.
Stir in coconut milk; cook 10 more minutes to allow flavors to blend.

TO MAKE THIS A KETO VERSION:

Replace the 1 Tbsp sugar with 1 Tbsp Monk Fruit or Swerve.
Use sugar-free canned tomato sauce and diced tomatoes. (Regular canned tomatoes has 2 grams sugar and diced tomatoes has 4 grams sugar. That is 6 grams of sugar spread out into 8 servings. If that is okay in your Keto plan, then go ahead with regular canned tomato sauce and diced tomatoes).

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5 from 1 vote

Instant Pot Coconut-Curry Chicken

Instant Pot Coconut-Curry Chicken has a delicious fragrant coconut-curry sauce. This recipe only takes a little under an hour to make in a pressure cooker. It's naturally Dairy-free, Paleo-friendly, and included with a Keto-version. Serve it over rice or cauliflower rice. Instant Pot Coconut-Curry Chicken will become a new family favorite!!!

Prep Time5

Cook Time45

Total Time50

Course: Chicken, Indian, Instant Pot, Keto, Main Dish, Soup

Cuisine: American, Indian

Keyword: chicken, coconut, Curry, InstantPot

Servings: Servings

Author: Louise Rio

Ingredients

1 Tbsp coconut oil
1 cup onion, diced
2 cloves garlic, minced
3 Tbsp curry powder
1/8 tsp cayenne pepper
1-2 (14.5 ounce) can diced tomatoes with juice, reserve some for garnish
1 (8 ounce) can tomato sauce
1 Tbsp sugar
3 lbs boneless skinless chicken breasts
kosher salt and fresh ground black pepper
1 (14 ounce) can coconut milk
a bunch of fresh cilantro, chopped or torn
2 limes, cut into wedges

Instructions

Heat coconut oil in a multi cooker set on SAUTE. Stir in onion; cook 1 minute. Stir in garlic, 2 Tbsp. curry powder, and cayenne; cook 2 minutes. Turn cooker off and stir in diced tomatoes with juice, tomato sauce, and sugar.
Using a fork, prick holes in the chicken and season with salt, pepper, and remaining 1 tablespoon curry powder. Transfer chicken to multi cooker.
Close and lock the lid; turn venting knob to seal. Select HIGH PRESSURE and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Let pressure release naturally, 5 to 10 minutes. Carefully remove lid. Transfer chicken to a plate, shred with 2 forks, then return to cooker. Select SAUTE; cook, stirring, until liquid is lightly boiling, 2 to 3 minutes. Select KEEP WARM. Stir in coconut milk; cook 10 more minutes to allow flavors to blend.
Serve chicken over Jasmine or Basmati rice and garnish with fresh cilantro and lime wedges.

Notes