Instant Pot Chicken Curry with Coconut and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs coconut oil, medium, finely chopped yellow onion, minced garlic cloves 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 450 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

How long does Instant Pot Chicken Curry with Coconut and Spinach take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Chicken Curry with Coconut and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Instant Pot Chicken Curry with Coconut and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Chicken Curry with Coconut and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Chicken Curry with Coconut and Spinach?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes