Instant Pot Chicken Curry with Coconut Rice is a flavorful Indian inspired curry recipe made in your pressure cooker. Tender chicken breast is cooked in a tasty homemade curry sauce and served over coconut rice! Pressure cooker chicken curry is easy to make and so good!
Instant Pot Chicken Curry with Coconut Rice
Cooking a delicious chicken curry in the Instant Pot is easier than you might think!
Today's recipe also has a bonus, coconut rice. This is a flavorful rice recipe that compliments the pressure cooker chicken curry very nicely.
What is the Best Cut of Chicken to Use?
This recipe uses boneless/skinless chicken breast meat, cubed. However, boneless/skinless chicken thighs will work very well.
Chicken thighs are juicier, and have a deeper flavor than chicken breast meat.
Can I cook the Coconut Rice with the Chicken Curry?
If you have the right accessories, you can cook the rice with the chicken curry in the pot at the same time.
What you will need is a tall legged trivet, and a stainless pan that will hold the coconut rice ingredients (keeping in mind that the rice expands when cooked).
• After adding the chicken and other ingredients to the pot, set the trivet in the pot, right in with the meat (the top of the trivet should sit above the sauce).
• Add the coconut rice ingredients into the stainless pan and stir. Set the pan on the trivet in the pot. Then cook the curry as instructed.
• Use caution when removing the hot rice pan from the pot.
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If you make this delicious pressure cooker chicken curry recipe, please let me know! Just leave a comment with a star rating in the comments section below.
I'd love to know how you liked it.
Instant Pot Chicken Curry with Coconut Rice is a delicious pressure cooker curry recipe. Made with chicken breast and wonderful warm spices.
- 2 Tablespoons Olive Oil
- 2 pounds Boneless Skinless Chicken Breasts cut into 2” pieces
- 1 teaspoon Salt (or to taste)
- ½ teaspoon Black Pepper
- 1 Onion, diced
- 4 cloves Garlic, minced
- 2 teaspoons Ginger Paste (or ground ginger)
- ¼ teaspoon Red Pepper Flakes (add more for spicy)
- ½ teaspoon Cumin
- ½ teaspoon Coriander Powder
- 2 Tablespoons Curry Powder
- 1 cup Chicken Broth
- 1 (14.5 oz) can Diced Tomatoes, drained
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Sugar
- 2 cups Jasmine Rice
- 1 14 oz can Coconut Milk
- 1 ½ cups Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- Parsley or Cilantro Leaves, for garnish
Rinse the Jasmine rice until the water runs clear before draining and adding to a medium sized saucepan.
Add the coconut milk, water, salt, and sugar, stirring to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low.
Cover and cook for 20 minutes while you prepare the chicken curry.
Turn the instant pot to the sauté function and when hot, add the olive oil, onion, and garlic, ginger, red pepper flakes, cumin, and coriander powder and sauté until fragrant (about 3 minutes).
Scrape the bottom of the pot to get up the browned bits, then add the remaining ingredients for the chicken curry. Do not stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
Uncover the coconut rice and cook for an additional 5 minutes before fluffing with a fork.
Serve the chicken curry over the coconut rice and garnish with parsley or cilantro leaves, if desired.
Resources to Make This Instant Pot Curry Recipe and More
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Good, but came out a bit watery and maybe a little bland for my taste