Instant Pot Turmeric Coconut Chicken Curry

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

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 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.

★ 4.5 (8 ratings) 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.

Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Turmeric Coconut Chicken Curry?

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 milk from drying out.

Can I substitute ingredients in Instant Pot Turmeric Coconut Chicken Curry?

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 Turmeric Coconut Chicken Curry 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 Turmeric Coconut Chicken Curry?

Indian instant pot 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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