Instant Pot Coconut Curry Chicken

By Gina Caputo

Instant Pot Coconut Curry Chicken



  • 3 tablespoons ghee (or unsalted butter)
  • 3 tablespoons coconut oil
  • 1 medium, yellow onion, finely diced
  • 2 celery stalks, 2 carrots, diced (optional)
  • 6 garlic cloves, minced
  • 2 tablespoons peeled and finely chopped fresh ginger
  • 4 teaspoons curry powder
  • 1 tablespoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks or breasts cooked whole and shredded before serving (Note: you can also use shitake mushrooms or tofu but you may want to decrease the instant pot cooking time if you do or saute them separately and add to the curry when you add the coconut milk)
  • 1 28oz can of whole, organic tomatoes, whizzed briefly in the blender
  • 1 can unsweetened coconut milk (not light!)
  • Cooked basmati rice, for serving (optional)
  • 3 tablespoons chopped fresh cilantro, for garnish
  • Lime wedges


  1. Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions, carrots and celery and cook, stirring often, until they are caramelized, about 12 minutes or so. Stir in the garlic, ginger and spices; cook until fragrant, about 2-4 minutes. 
  2. Add the chicken (or shrooms or tofu) and sear on all sides.
  3. Add the tomato sauce, stir to combine.
  4. Cover and cook on low pressure for 4 minutes. Let the pressure release naturally.
  5. Add the can of coconut milk, stir to combine. Check seasoning and adjust to your liking, add more salt if needed.
  6. Let sit for 20 minutes on warm in the Instant Pot for all flavors to combine.
  7. Serve over roasted sweet potatoes, potatoes, rice, any other grain or with bread if desired.
  8. Garnish with cilantro and lime wedges.