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Instant Pot Kerala Chicken Stew

Instant Pot Kerala Chicken Stew by myheartbeets.com

Instant Pot Kerala Chicken Stew

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.
5 from 23 reviews
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Cuisine Indian


  • 2 tablespoons coconut oil
  • 1 red onion thinly sliced
  • 20-30 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


  • 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.
  • 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.
  • Add the ginger and ground spices and give everything a good mix so that the chicken is coated with all of the spices.
  • Add the potatoes and carrots, stir, then add the coconut milk.
  • Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Garnish with the browned onions and serve.
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