Craving a dish that’s bursting with flavor but short on time? This Instant Pot Coconut Chicken Curry is your new weeknight hero! We’re talking tender chicken, a rich and creamy coconut-tomato sauce, and vibrant greens, all coming together in a flash thanks to the magic of the pressure cooker. Forget takeout—this simple recipe delivers a soul-warming, restaurant-quality meal with minimal effort and cleanup. Let’s get cooking!
Ingredients
• 1 medium onion, quartered
• 6 cloves garlic
• 1 oz / 28g fresh ginger, peeled
• 1 cup / 240ml full-fat coconut milk, divided
• 1 10-oz / 280g can Ro-Tel Diced Tomatoes and Green Chilies
• 1 tbsp powdered chicken broth base
• 1 tsp ground turmeric
• 1 lb / 450g boneless, skinless chicken thighs, cut into 1½-inch chunks
• 1½ cups celery, chopped
• 2 cups Swiss chard, chopped
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. In a food processor or blender, combine the onion, garlic, ginger, canned tomatoes and chilies, turmeric, broth base, and a half cup of the coconut milk. Blend until a smooth sauce forms.
3. Pour the sauce into the inner pot of your Instant Pot. Add the chicken chunks, chopped celery, and Swiss chard, stirring briefly to combine.
4. Secure and lock the lid, ensuring the steam release valve is in the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 5 minutes at high pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then, carefully perform a quick release to vent any remaining steam.
6. Unlock and remove the lid. Stir in the remaining half cup of coconut milk until well combined. Season with salt and pepper to taste and serve immediately.
Nutritional Information
• Nutrition Information
• Calories: 405
• Total Fat: 31g
• Net Carbs: 9g
• Protein: 21g
• Fiber: 2g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to brown the chicken chunks in a little oil before adding the sauce and pressure cooking.
• Swap the Swiss chard for other hearty greens like kale or spinach. If using spinach, stir it in at the very end to prevent it from overcooking.
• Serve this curry over fluffy basmati rice, quinoa, or with warm naan bread to soak up every last drop of the delicious sauce.
• For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the curry on the ‘Sauté’ setting after cooking is complete.
FAQ
Q: Can I use chicken breast instead of thighs
A: Yes, you can substitute boneless, skinless chicken breast. Cut it into similar 1½-inch chunks. The 5-minute high-pressure cooking time is short enough to keep the chicken breast tender and juicy.
Q: How can I make this curry spicier or milder
A: The spice level comes from the Ro-Tel Diced Tomatoes and Green Chilies. For a milder curry, simply use a can of plain diced tomatoes. To increase the heat, you can add a pinch of cayenne pepper or a fresh hot chili to the blender with the other sauce ingredients.
Q: What are good substitutes for Swiss chard
A: You can easily swap the Swiss chard for other hearty greens like kale or collard greens. If you prefer to use spinach, the Pro Tips suggest stirring it in at the very end after pressure cooking to prevent it from overcooking.
Q: My curry sauce is too thin how do I thicken it
A: To thicken the sauce, make a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. After the cooking cycle is complete, select the ‘Sauté’ function, stir in the slurry, and let it simmer for a minute or two until it reaches your desired consistency.
