Instant Pot Coconut Curry Chicken

This Instant Pot Coconut Curry Chicken (Pressure Cooker Curry Chicken) is made with pantry ingredients and so simple. An easy curry chicken recipe that just takes chicken thighs, lots of spices, a little honey for sweetness, and coconut milk to make it nice and creamy. It's also freezer friendly (before or after cooking) and perfect for meal prep.

Looking for more recipes using coconut milk? This Chickpea Tikka Masala or Instant Pot Curry Lentils are great vegan recipes to try out. In the mood for pasta? Use coconut milk mixed with tomato paste to make an easy Vegan Creamy Tomato Pasta.

Ingredients for Coconut Curry Chicken:

• Boneless, Skinless Chicken Thighs
• Honey
• Canned Coconut Milk - I prefer using full fat
• Lots of Spices: Garam Masala, Chili Powder, Garlic Powder, Cumin, Turmeric, Ground Ginger, Cayenne Pepper, and Salt
• Chopped Cilantro
• Cooked Rice - for serving

How to Make Curry Chicken Thighs in the Instant Pot

1. Add Ingredients. Add all ingredients - chicken, spices, honey and coconut milk - to the Instant Pot. Do not add the cilantro yet.
2. Pressure Cook. Pressure cook on high pressure and then natural release (let it sit) for 10 minutes before quick releasing the pressure.
3. Shred Chicken and Serve. Shred the chicken thighs and stir into the sauce/juices in the pot - all of it or some of it, up to you. Serve in bowls with cooked rice and garnish with a sprinkle of fresh cilantro

Can this be made in the slow cooker?

Yes! Add all the ingredients (except for the cilantro) to your slow cooker and cook for 5-6 hours on low until the chicken is cooked and tender. Shred chicken and serve.

What is curry?

Curry originated in India but has spread around the world and been adapted with different ingredients in different cultures. Curry has a complex combination of aromatic spices & herbs. It has deep, rich, and balanced layers of flavor.

Curry can be spicy, but not always. This curry recipe is mild spice but you can adjust it to your preference.

The curry sauce is not overly thick as it is meant to be soaked up by rice.

Leftover Storage and Reheating

Storage: Leftover curry shredded chicken can be stored in an airtight container in the fridge for 4 days.

Reheating: The chicken can be reheated in the microwave or warmed in a skillet on the stove.

Freezing Instructions

Freezing Leftovers: The leftover coconut curry chicken freezes so well! Freeze in airtight freezer bags for up to 3 months. Thaw overnight in the fridge and reheat.

Freezing Ingredients for Prep: You can also freeze the individual ingredients for an easy instant pot freezer meal. Add the chicken thighs, spices, and coconut milk to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and cook in the Instant Pot following the same cooking instructions.

Recipe Notes and Tips:

• Adjust the spice to your preference! The main kick of heat comes from the cayenne pepper - you can use more or less to fit your tastes.

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