Craving a meal that’s both comforting and incredibly easy? Look no further! This Instant Pot Coconut Turkey Curry is your ticket to a flavor-packed dinner that tastes like it simmered for hours, but comes together in just 45 minutes. The tender turkey, vibrant broccoli, and rich, creamy coconut-curry sauce create a symphony of flavors that will have everyone asking for seconds. Let’s ditch the takeout menu and create some weeknight magic!
Ingredients
• 1 lb / 450g turkey breast, chopped into bite-sized pieces
• 1 medium-sized onion, finely chopped
• 1 cup / 125g broccoli, chopped
• 2 cups / 480ml full-fat coconut milk
• 3 cups / 720ml chicken stock
• 3 tbsp / 45g ghee
• 1 tsp / 6g salt
• 1 tsp / 2g black pepper, freshly ground
• 2 tsp / 6g garlic powder
• 2 tbsp / 14g curry powder
• 1 tbsp / 8g chili powder
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Once hot, add the ghee, followed by the chopped onion. Cook for 3-4 minutes until softened and translucent.
3. Add the bite-sized turkey pieces to the pot. Sauté for 2-3 minutes until lightly browned on all sides.
4. Stir in the chopped broccoli and all the spices (salt, pepper, garlic powder, curry powder, and chili powder). Cook for one minute more, stirring constantly, until the spices are fragrant.
5. Pour in the coconut milk and chicken stock, scraping the bottom of the pot to deglaze any browned bits. Stir to combine.
6. Cancel the “Sauté” function. Secure the lid, set the steam release handle to “Sealing,” and press the “Manual” or “Pressure Cook” button. Set the timer to 20 minutes on high pressure.
7. Once the timer finishes, perform a quick release by carefully moving the valve to the “Venting” position. Once the pin drops, open the lid, stir, and serve immediately.
Nutritional Information
• Per Serving: Calories 403 | Total Fats: 32.5g | Net Carbs: 9.3g | Protein: 18.9g | Fiber: 3.5g
Pro Tips
• For the creamiest result, use full-fat, canned coconut milk. The kind in a carton is too thin and won’t provide the same richness.
• For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the curry on “Sauté” mode after pressure cooking and simmer until thickened.
• Don’t have turkey? This recipe works beautifully with boneless, skinless chicken thighs. Follow the same but reduce the pressure cooking time to 10 minutes.
• Boost the veggie content by adding a cup of spinach or chopped bell peppers in the last minute of sautéing.
FAQ
Q: Can I use chicken instead of turkey for this curry
A: Yes, this recipe works beautifully with boneless, skinless chicken thighs. Simply follow the same instructions but reduce the pressure cooking time to 10 minutes.
Q: How do I make the curry sauce thicker
A: To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. After pressure cooking, stir it into the curry on the “Sauté” setting and simmer until it reaches your desired consistency.
Q: What is the best coconut milk for this Instant Pot curry
A: For the creamiest and richest result, use full-fat, canned coconut milk. Coconut milk from a carton is too thin and will not provide the same rich texture.
Q: Can I add more vegetables to this recipe
A: Absolutely. You can easily boost the veggie content by adding a cup of spinach or chopped bell peppers during the last minute of sautéing, just before you add the liquids and pressure cook.
