• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathleen's Cravings
  • Home
  • Recipe Index
    • Recipe Index
    • All Recipes
    • Air Fryer Recipes
    • Appetizer and Snack Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Drink Recipes
    • Grilling Recipes
    • Instant Pot Recipes
    • Main Dish Recipes
    • Meatless Recipes
    • Pasta Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Slow Cooker Recipes
    • Soup Recipes
    • How To
  • Welcome!
    • Welcome!
    • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • Summer Recipes
  • About
  • Work With Me
  • Fave Tools
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Summer Recipes
    • About
    • Work With Me
    • Fave Tools
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » All Recipes

    Instant Pot Coconut Curry Chicken

    Published: Apr 15, 2021 · Modified: Jan 15, 2023 by Kathleen Hansen · This post may contain affiliate links · 3 Comments

    Jump to Recipe·Print Recipe

    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.

    Instant Pot curry chicken in a bowl with rice.

    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
    Curry spices in a glass bowl.

    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
    Raw chicken thighs with curry spices and honey in instant pot.

    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.

    Coconut curry chicken with rice in a bowl.

    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.

    curry chicken with white rice.

    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.

    Close up of shredded curry chicken thighs.

    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.

    Those ads on the page? A portion of all ad revenue is being donated to Warrior Dog Rescue. A MN-based dog rescue that I foster and volunteer with.

    Print

    Recipe

    Instant Pot Coconut Curry Chicken

    Close up of shredded curry chicken thighs.
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    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.

    • Author: Kathleen
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Total Time: 30 minutes
    • Yield: 6 servings
    • Category: Mains, Freezer Meal
    • Method: Instant Pot, Pressure Cooker
    • Cuisine: Indian

    Ingredients

    • 2 pounds Boneless, Skinless Chicken Thighs
    • 2 tablespoons Garam Masala
    • 1 tablespoon Chili Powder
    • 1 tablespoon Garlic Powder
    • 1 tablespoon Cumin
    • 1 ½ teaspoons Kosher Salt
    • 2 teaspoons Turmeric
    • 1 teaspoon Ground Ginger
    • ½ teaspoon Ground Cayenne Pepper
    • 2 tablespoons Honey
    • 1 14oz can Full Fat Coconut Milk, shaken up
    • Fresh Chopped Cilantro
    • Cooked Rice, for serving

    Instructions

    1. Add Ingredients. Add all ingredients except for the fresh cilantro to Instant Pot. Stir to combine.
    2. Pressure Cook. Add Instant Pot lid, set to sealing, and cook on Manual High Pressure for 6 minutes and allow pressure to naturally release for 10 minutes before quick releasing the pressure.
    3. Shred Chicken. Shred chicken and stir to combine with some or all of the sauce, depending on your preference. I like to use lots of sauce and have the rice soak it up.
    4. Serve.  Serve over cooked rice and sprinkle with fresh cilantro.

    Notes

    Leftover curry chicken can be stored in the fridge in an airtight container for 4 days or frozen for up to 3 months.

    Nutrition

    • Serving Size: ⅙ of Curry Chicken
    • Calories: 365
    • Sugar: 6 g
    • Sodium: 504.2 mg
    • Fat: 20.8 g
    • Carbohydrates: 10.9 g
    • Fiber: 1.1 g
    • Protein: 31.8 g
    • Cholesterol: 142 mg

    Did you make this recipe?

    Tag @KathleensCravings on Instagram

    Share this:

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X

    More All Recipes

    • Ninja Creami Watermelon Sorbet in the pint container.
      Ninja Creami Watermelon Sorbet
    • Single serve cornbread on a plate cut in half.
      Single Serve Cornbread (Small Batch)
    • Single serve confetti cake cut in half with lots of rainbow sprinkles.
      Single Serve Confetti Cake (Funfetti)
    • Single serve cinnamon swirl cake cut in half to show cinnamon sugar center.
      Single Serve Cinnamon Swirl Cake (Small Batch)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. T says

      March 10, 2024 at 5:13 pm

      This was delicious and so easy to prepare! I definitely will make this recipe again.

      Reply
      • Kathleen Hansen says

        April 05, 2024 at 2:12 pm

        So glad you liked it!

        Reply
    2. Katie says

      March 31, 2023 at 5:08 pm

      This had so much flavor! super good!

      Reply

    Primary Sidebar

    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

    More about me →

    Single Serve Recipes

    • Single serve banana bread in a ramekin.
      Single Serve Banana Bread (1 Banana)
    • Single serve chocolate cupcake with chocolate frosting and sprinkles.
      Single Serve Chocolate Cupcake (Makes Two)
    • Single serve oatmeal chocolate chip cookie split in half.
      Single Serve Oatmeal Chocolate Chip Cookie (Small Batch)
    • Single serve sugar cookie on a plate with sprinkles.
      Single Serve Sugar Cookie (Small Batch)

    Summer Recipes

    • Single serve blueberry crisp in a ramekin with an oat topping.
      Single Serve Blueberry Crisp (Air Fryer or Oven)
    • Scoops of mixed berry sorbet in a bowl with fresh berries.
      Ninja Creami Mixed Berry Sorbet
    • Blackstone Garlic Butter Steak Bites on a plate with parsley.
      Blackstone Steak Bites (Garlic Butter)
    • Flatbread pizzas on the Blackstone griddle.
      Blackstone Flatbread Pizza
    • stack of s'mores bars with mini marshmallows
      S'Mores Bars
    • Single serve cornbread on a plate cut in half.
      Single Serve Cornbread (Small Batch)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work With Me

    Copyright © 2025 KATHLEEN'S CRAVINGS ON THE SEASONED PRO THEME

     

    Loading Comments...