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Instant Pot Chicken Curry with Coconut Rice

Instant Pot Chicken Curry with Coconut Rice

Instant Pot Chicken Curry with Coconut Rice is a delicious pressure cooker curry recipe. Made with chicken breast and wonderful warm spices.

Course Dinner
Cuisine Indian
Keyword instant pot curry, pressure cooker chicken curry
Prep Time 15 minutes
Cook Time 25 minutes
Natural Release 10 minutes
Total Time 40 minutes
Servings 4 - 6
Calories 335 kcal
Author Sandy Clifton

Ingredients

For the Chicken Curry

  • 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

For the Coconut Rice

  • 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

Instructions

The Coconut Rice (stovetop)

  1. Rinse the Jasmine rice until the water runs clear before draining and adding to a medium sized saucepan.
  2. Add the coconut milk, water, salt, and sugar, stirring to combine.

  3. Bring the mixture to a boil over high heat, then reduce the heat to low.

  4. Cover and cook for 20 minutes while you prepare the chicken curry.

The Chicken Curry

  1. 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).

  2. Scrape the bottom of the pot to get up the browned bits, then add the remaining ingredients for the chicken curry. Do not stir.

  3. 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.

  4. 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.

  5. Uncover the coconut rice and cook for an additional 5 minutes before fluffing with a fork.

  6. Serve the chicken curry over the coconut rice and garnish with parsley or cilantro leaves, if desired.