Instant Pot Spicy Chicken Curry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and creamy chicken curry made quickly in the Instant Pot, featuring warming spices and rich coconut milk. This indian-inspired game day ready in about 45 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 380 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.

★ 4.1 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Set your Instant Pot to sauté mode and add 2 tbsp coconut oil, then add 1 medium finely chopped yellow onion. Cook for 4 minutes until softened and translucent.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
  3. Step 3: Add 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp red chili flakes, stirring constantly for 30 seconds to toast the spices.
  4. Step 4: Add 1.5 pounds boneless chicken thighs cut into 1-inch pieces, and stir to coat with the spices.
  5. Step 5: Pour in 14 oz canned diced tomatoes, 1 cup full-fat coconut milk, 1/2 cup chicken broth, and 1 tsp salt. Stir well to combine.
  6. Step 6: Seal the Instant Pot lid and cook on high pressure for 10 minutes, then allow natural release for 10 minutes before carefully releasing the remaining pressure.
  7. Step 7: Open the lid, stir the curry, and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 Spicy 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 coconut oil from drying out.

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

Indian game day 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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