Go Back

Instant Pot Coconut Chicken Curry

instant pot coconut chicken curry

Instant Pot Coconut Chicken Curry

4.95 from 59 reviews
Pin Recipe Print Recipe

Ingredients
 

  • 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
  • ⅛ - ¼ teaspoon cayenne adjust to taste
  • Cilantro optional

Instructions
 

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

Video

Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!