Instant Pot Kerala Chicken Stew by

Instant Pot Kerala Chicken Stew

  • Author: My Heart Beets
  • Yield: Serves 4-5 1x
  • Method: Instant Pot
  • Cuisine: Indian


This lightly spiced coconut chicken stew is a dish that’s often served for breakfast in Keralite homes. I love making it for Sunday brunch! As someone who grew up in a North Indian family, I find the flavor of this curry to be very different from the dishes that I grew up eating.

I learned how to make this stew after watching my mother-in-law make it many times. I love the flavor of curry leaf spiced coconut milk with chicken and potatoes. I hope you love this as much as I do.


  • 2 tablespoons coconut oil
  • 1 red onion, thinly sliced
  • 2030 curry leaves
  • 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
  • 1 teaspoon minced ginger


  • 2 medium potatoes (approx. 1 pound), peeled and cubed
  • 2 carrots, sliced
  • 1 (13.5 ounce) can full-fat coconut milk


  1. Press sauté, add the coconut oil and when it melts, add the onion. Stir-fry for 10-12 minutes or until they turn brown. Remove some of the onions and set them aside to use as a garnish.
  2. Add the curry leaves and the chicken. Stir-fry for 8-9 minutes, or until the chicken is no longer no longer pink and is mostly cooked through.
  3. Add the ginger and ground spices and give everything a good mix so that the chicken is coated with all of the spices.
  4. Add the potatoes and carrots, stir, then add the coconut milk.
  5. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
  6. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  7. Garnish with the browned onions and serve.