Instant Pot® coconut chicken curry

    1 hour 5 min

    This rich, creamy curry dish comes together quickly in an Instant Pot®. Customise to your taste with more or less curry powder and sugar.

    13 people made this

    Serves: 4 

    • 1 tablespoon coconut oil
    • 1 medium onion, chopped
    • 3 tablespoons curry powder, or to taste, divided
    • 2 cloves garlic, chopped
    • 1 (400g) tin chopped tomatoes, drained
    • 225ml tomato passata
    • 120ml chicken stock
    • 2 tablespoons sugar
    • 900g boneless, skinless chicken breasts
    • salt to taste
    • ground black pepper to taste
    • 1 (400g) tin coconut milk

    Prep:15min  ›  Cook:35min  ›  Extra time:15min resting  ›  Ready in:1hr5min 

    1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato passata, chicken stock and sugar.
    2. Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
    3. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
    4. Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is simmering, 2 to 3 minutes.
    5. Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavours to come together.

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