Instant Pot Indian Chicken Curry with Coconut Milk

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

A rich and aromatic chicken curry cooked quickly in an Instant Pot with coconut milk, tomatoes, and a blend of traditional spices. This indian-inspired chicken ready in about 35 minutes pairs vegetable oil, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tbsp vegetable oil. Add 1 large finely chopped onion and sauté for 5 minutes until golden and soft.
  2. Step 2: Stir in 5 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp ground turmeric, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp garam masala, and 1/4 tsp cayenne pepper. Stir continuously for 1 minute to toast the spices.
  4. Step 4: Add 1.5 lbs skinless chicken thigh pieces and 14 oz canned diced tomatoes. Mix well to coat the chicken in the spices.
  5. Step 5: Pour in 1 cup coconut milk and add 1 1/2 tsp salt. Stir to combine.
  6. Step 6: Close the Instant Pot lid and set the valve to sealing. Cook on 'Manual' or 'Pressure Cook' high setting for 10 minutes.
  7. Step 7: When cooking ends, allow natural pressure release for 10 minutes, then quick release remaining pressure.
  8. Step 8: Open the lid carefully and stir the curry. Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.

Frequently asked questions

How long does Instant Pot Indian Chicken Curry with Coconut Milk 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 Indian Chicken Curry with Coconut Milk?

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 vegetable oil from drying out.

Can I substitute ingredients in Instant Pot Indian Chicken Curry with Coconut Milk?

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 Indian Chicken Curry with Coconut Milk 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 Indian Chicken Curry with Coconut Milk?

Indian chicken 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.

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