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Instantpot coconut curry chicken recipe with rice
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Crazy Good Instant Pot Coconut Curry Chicken

Coconut Curry Chicken is so good you’ll close your eyes when taking the first bite. This Instant pot recipe is a breaking point in everything I knew about tastes. It perfectly combines and balances the sweetness with spiciness and sourness. It is like a fight of good and evil, it is the culinary yin and yang. 
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Asian, Thai
Keyword: coconut curry chicken, curry chicken, instant pot chicken, instant pot recipes
Servings: 4 people
Calories: 578kcal
Author: Cookie


  • instant pot


  • 1 piece chicken breast
  • 3 tbsp olive oil
  • 1 medium onion
  • 1 lime
  • 1 bell pepper
  • 2 cans coconut milk
  • 2 tbsp soy sauce
  • 2 tbsp curry paste
  • 1 tsp curry powder
  • 1 tsp ginger paste
  • 1 tsp granulated garlic
  • 1/2 tsp salt
  • 2 tbsp fresh parsley


  • Peel off and chop the onion
  • Wash the bell pepper and cut it in strings
  • Rinse the meat under cold water, absorb excess water with a paper towel and finally cut it into small chunks
  • Set the Saute program on Instant Pot. Heat the olive oil, drop in the spices and the curries for about 5 minutes. 
  • Add the meat to the mixture and cook it until golden. Then, add the already cut/sliced vegetables. Let simmer for 5 minutes
  • Pour the coconut milk over the saute with the rest of the flavoring. Close the lid and change the program to pressure-cook. Let cook for about 10 minutes
  • Release the pressure after cooking time expires 
  • Serve with chopped parsley on top


Calories: 578kcal | Carbohydrates: 14g | Protein: 18g | Fat: 54g | Saturated Fat: 38g | Cholesterol: 36mg | Sodium: 889mg | Potassium: 788mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2298IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 8mg