Pressure Cooker Coconut Chicken Curry

Pressure Cooker Coconut Chicken Curry is rich, creamy, and packed with warm and delicious spices. It’s also ready in less than 30 minutes or so when using a Pressure Cooker.

This coconut chicken curry can be made in your favorite pressure cooker, such as a Ninja Foodi or Instant Pot. It uses pantry spices to make a warm, cozy meal perfect for the season.

What you’ll love about Pressure Cooker Coconut Chicken Curry:

• Fast and Easy – Ready in less than 30 minutes!
• Family Friendly – It’s a crowd pleaser served with rice.
• Gluten-Free – This recipe is also naturally gluten-free.
• One Pot – Everything is made right in the pot of your pressure cooker!

Ingredients for Coconut Chicken Curry:

• Grapeseed Oil
• Boneless, Skinless Chicken Breast
• Sweet Onion
• Chicken Broth
• Diced Tomatoes
• Curry Powder
• Ground Ginger
• Garlic Salt
• Ground Cinnamon
• Cumin
• Coconut Milk
• Corn Starch
• Cooked Jasmine Rice to Serve

Step-by-Step Instructions:

1. Cut the chicken breast into small bite-sized chunks.
2. Turn the Pressure Cooker to the SAUTE function, add in the grapeseed oil, along with the chicken and onion.
3. Sauté the chicken until it’s cooked thoroughly.
4. Turn it OFF.
5. With the chicken and onion already in the pot of the Pressure Cooker, add in the chicken broth, diced tomatoes, curry powder, ginger, garlic salt, cinnamon, and cumin.
6. Stir this up well.
7. Secure the pressure cooker lid and set the nozzle to SEAL.
8. Cook on HIGH pressure for 5 minutes.
9. Quick release by moving the nozzle to VENT.
10. Carefully remove the lid.
11. Stir in the canned coconut milk into the pot of the Pressure Cooker, pouring the water from a small dish – this will be used to create the slurry.
12. Combine the coconut water with 1 TBSP of cornstarch and mix well to create a slurry.
13. Turn the SAUTE function on HIGH.
14. Carefully whisk the slurry into the pot of the Pressure Cooker, let this sit for about 1-2 minutes until it thickens up the curry.
15. Serve with Jasmine Rice.

Tips for Making Pressure Cooker Coconut Chicken Curry:

• Make it spicy with Red Pepper Flakes or Cayenne Pepper; the recipe as written is mild.
• Thicker sauce – Simmer a little longer for a thicker sauce.
• Add Veggies – Mix in bell peppers or carrots before pressure cooking to add vegetables with it.
• Chicken thighs can be used in place of chicken breast.

How do you store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. When ready to serve, microwave on a microwave-safe plate for 1-2 minutes, and add a splash of broth if needed.

Pressure Cooker Coconut Chicken Curry is a go-to recipe that can be made with ingredients straight from the pantry. It’s a good, warm, spiced meal that is perfect for a busy weeknight.