Pressure Cooker Chicken Curry with Coconut and Spinach

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

A rich and creamy chicken curry cooked quickly under pressure, infused with coconut milk, warm spices, and fresh spinach. This Indian-inspired chicken recipe (gluten free, high protein), ready in about 35 minutes, pairs boneless chicken thighs, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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: 15 min Cook: 20 min Serves 4 Indian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set your pressure cooker to sauté mode and heat 2 tbsp olive oil. Add 1 medium finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tbsp curry powder, 1 tsp turmeric powder, and 1/4 tsp cayenne pepper, cooking for 1 minute until spices release their aroma.
  3. Step 3: Add 1.5 lbs cut boneless chicken thighs to the pot and season with 1 tsp salt and 1/2 tsp black pepper. Stir to coat the chicken evenly with the spices.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup chicken broth, scraping the bottom to deglaze any browned bits.
  5. Step 5: Lock the lid and cook on high pressure for 10 minutes. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
  6. Step 6: Open the lid and stir in 4 cups roughly chopped fresh spinach until wilted, about 2 minutes.
  7. Step 7: Serve garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side.

Frequently asked questions

How long does Pressure Cooker Chicken Curry with Coconut and Spinach 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 Pressure Cooker Chicken Curry with Coconut and Spinach?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Pressure Cooker Chicken Curry with Coconut and Spinach?

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 Pressure Cooker Chicken Curry with Coconut and Spinach 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 Pressure Cooker Chicken Curry with Coconut and Spinach gluten free?

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

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