instant pot coconut chicken curry

Instant Pot Coconut Chicken Curry

  • Author: My Heart Beets


  • 1 ½ pounds skinless and boneless chicken thighs
  • 1 (14 ounce) can full-fat coconut milk
  • 3 teaspoons curry powder
  • 1 ½ teaspoons salt, adjust to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne, adjust to taste
  • Cilantro, optional


  1. Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  2. Naturally release pressure (or NPR for 10 minutes, then release pressure).
  3. Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
  4. Garnish with cilantro and serve with basmati rice if desired.