Instant Pot Coconut Curry Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy coconut curry chicken simmered to perfection with aromatic spices and fresh vegetables for a satisfying Whole30 dinner. This indian-inspired chicken (whole30) ready in about 35 minutes pairs boneless skinless chicken thighs, avocado oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 20 min Cook: 15 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Select 'Sauté' on Instant Pot and heat 1 tbsp avocado oil until shimmering; add 1 finely chopped onion and cook for 3-4 minutes until softened and translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant, then stir in 1 tbsp curry powder and 1/2 tsp ground turmeric, cooking for 30 seconds until toasted.
  3. Step 3: Add 1.5 lbs chicken pieces, 1 cup chopped bell peppers, 1 cup chopped carrots, 1/2 tsp sea salt, and 1/4 tsp black pepper; stir to combine.
  4. Step 4: Pour in 1 (13.5 oz) can unsweetened coconut milk, ensuring chicken is submerged; secure lid and set valve to 'Sealing'.
  5. Step 5: Select 'Manual' for 8 minutes at high pressure; after cooking, allow natural release for 10 minutes, then quick-release remaining pressure.
  6. Step 6: Gently stir in 1/4 cup chopped cilantro and let rest for 2 minutes to meld flavors before serving.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 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 Coconut Curry Chicken?

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 avocado oil from drying out.

Can I substitute ingredients in Instant Pot Coconut Curry Chicken?

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 Coconut Curry Chicken 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.

Is Instant Pot Coconut Curry Chicken whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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