Instant Pot Turmeric Coconut Chicken Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken simmered in a fragrant turmeric and coconut milk curry, made quickly in the Instant Pot for a rich, warming meal. This Indian-inspired Instant Pot recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, coconut milk, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 320 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 olive oil. Add 1 medium diced onion, 4 minced garlic cloves, and 1 tbsp minced ginger, cooking for 3-4 minutes until the onion softens and becomes translucent.
  2. Step 2: Stir in 1 tsp turmeric powder and 2 tbsp tomato paste, cooking for another minute until fragrant and the tomato paste darkens slightly.
  3. Step 3: Add 1 lb boneless skinless chicken thighs cut into chunks, stirring to coat them with the spices and onion mixture for 2 minutes.
  4. Step 4: Pour in 1 can (14 oz) coconut milk and 1/2 cup chicken broth, then season with 1 tsp salt and 1/2 tsp black pepper. Stir gently to combine.
  5. Step 5: Seal the Instant Pot lid and set to 'Pressure Cook' on high for 10 minutes. When done, allow natural release for 5 minutes, then quick-release any remaining pressure.
  6. Step 6: Open the lid and stir the curry gently. Garnish with 1/4 cup chopped cilantro before serving over rice or with flatbread.

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