Instant Pot Chicken Curry with Coconut and Spinach

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fragrant chicken curry simmered quickly in the Instant Pot with creamy coconut milk and fresh spinach for a quick, wholesome meal. This Indian-inspired lamb recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1.5-inch pieces boneless skinless chicken thighs
• 2 tbsp coconut oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 2 tbsp curry powder
• 1 cup (fresh or canned) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups, roughly chopped fresh spinach
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro leaves
• 1 tbsp lime juice

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Set the Instant Pot to sauté mode. Add 2 tbsp coconut oil and heat until shimmering. Add 1 finely chopped yellow onion and cook for 4-5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp cayenne pepper, and 2 tbsp curry powder. Stir well and cook for 30 seconds to toast the spices.
4. Step 4: Add 1.5 lbs chicken thigh pieces and 1 cup diced tomatoes. Stir to coat the chicken in spices.
5. Step 5: Pour in 1 can (13.5 oz) full-fat coconut milk, then season with 1.5 tsp salt and 1/2 tsp black pepper. Stir gently.
6. Step 6: Seal the Instant Pot lid and cook on high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Step 7: Open the lid and stir in 4 cups chopped fresh spinach until wilted.
8. Step 8: Finish with 1 tbsp fresh lime juice and 1/4 cup chopped cilantro. Serve hot with basmati rice or naan bread.