Experience the ultimate weeknight convenience with this incredibly flavorful Pressure Cooker Chicken Coconut Curry. It’s wonderfully fast, requires minimal effort, and boasts a rich, creamy taste that will make it an instant family favorite! Plus, we’ve included a traditional stovetop method for those who prefer it.

Pressure Cooker Chicken Coconut Curry: Your New Weeknight Obsession

For those who share a profound appreciation for aromatic coconut curries and have embraced the magic of pressure cooking, prepare to embark on a culinary journey that will transform your dinner routine. This recipe brings together the best of both worlds: the vibrant, comforting flavors of a classic chicken curry and the unparalleled speed and ease of a pressure cooker.

If you’ve been on the fence about investing in a pressure cooker or an Instant Pot, this deliciously fast Pressure Cooker Chicken Coconut Curry might just be the compelling reason you need. Imagine a hearty, deeply flavorful curry on your table in under 30 minutes, with most of that time being hands-off. It’s a game-changer for busy evenings and a testament to modern kitchen convenience.

The Versatility of This Chicken Curry Recipe

Whether you own a traditional stovetop pressure cooker, an electric multi-cooker like the popular Instant Pot, or prefer the classic stovetop method, this recipe has you covered. The core flavors remain consistently delicious, no matter your cooking vessel. The primary difference lies in the cooking time: while a pressure cooker can deliver this mouthwatering curry in about 30 minutes, the stovetop version will require a simmering time of approximately an hour, allowing the flavors to meld and the chicken to tenderize beautifully.

Every essential detail, from ingredient selection to specific cooking times for various methods, is thoughtfully included in the comprehensive recipe card below. This includes our top recommendation for curry powder – a foundational ingredient that truly makes this dish shine. We believe that choosing the right curry powder is crucial for an authentic and enjoyable flavor profile, and our preferred brand is noted for its exceptional taste and balanced spice.

So, whether you’re a seasoned pressure cooker pro or embarking on your first curry adventure, get ready for a dish that promises rich flavors and incredible satisfaction. This Pressure Cooker Chicken Coconut Curry is designed to be approachable, flavorful, and a reliable solution for busy weeknights when you crave something extraordinary without the fuss.

Why Pressure Cooker Chicken Curry? The Ultimate Time-Saver

Pressure cooking has revolutionized home cooking, especially for dishes that traditionally require long simmering times to develop deep flavors and tenderize meat. This chicken coconut curry is a perfect example. By cooking under pressure, the flavors are infused more rapidly and deeply into the chicken and sauce, while the higher temperatures ensure the chicken is cooked to perfection in a fraction of the time. This means less time standing over the stove and more time enjoying your delicious meal with family and friends. It’s truly a “set it and forget it” kind of meal, ideal for busy lifestyles.

The Magic of Coconut Milk in Curry

Coconut milk is the star ingredient that gives this curry its signature creamy texture and subtle sweetness, balancing the warmth of the curry spices. It transforms the sauce into a rich, luscious embrace for the tender chicken. We recommend using light coconut milk for a slightly less caloric but equally delicious result, but full-fat coconut milk can be used for an even richer, more decadent curry. The delicate coconut flavor is essential, providing an authentic taste that transports you straight to the heart of Indian cuisine.

Explore More from Our Archives:
One Year Ago: Delightful Quinoa Chocolate Chip Oatmeal Granola Cookies
Two Years Ago: Savory Baked Shrimp and Orzo with Feta Cheese
Three Years Ago: Classic Italian Lasagna Rolls for a Crowd

Pressure Cooker Chicken Coconut Curry

Yield:

6
servings

Prep Time:

15 minutes
mins

Cook Time:

15 minutes
mins

Total Time:

30 minutes
mins

Print
Pin
Rate

Ingredients

• 1 tablespoon olive oil, can substitute with canola, vegetable, or avocado oil
• 2 tablespoons curry powder (see note for recommended brand)
• ½ cup thinly sliced onion
• 1 tablespoon minced garlic, approximately 4 medium-sized cloves
• 1 tablespoon minced or grated ginger, about a 1-inch piece of ginger (freezing ginger makes it easier to grate or chop)
• 2 cups chopped Roma tomatoes (see note for substitution options)
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 (14-ounce) can light coconut milk
• 1 (8-ounce) can tomato sauce
• 1 tablespoon sugar
• 1 ½ to 2 pounds boneless, skinless chicken breasts, cubed into bite-sized pieces
• Hot cooked rice or quinoa, for serving

Instructions

• In your stovetop or electric pressure cooker, heat the olive oil over medium-high heat (if using an Instant Pot, select the Saute function) until it shimmers. Add the curry powder and cook, stirring continuously, for 30-45 seconds to toast the spices and release their aroma. Then, add the thinly sliced onion, minced garlic, and grated ginger. Continue to cook for another 30 seconds, stirring constantly, until fragrant.
• Carefully add the chopped Roma tomatoes (along with any accumulated liquid), salt, pepper, light coconut milk, tomato sauce, and sugar to the pressure cooker. Stir gently to combine all ingredients. Secure the lid on the pressure cooker. For a stovetop pressure cooker, bring to high pressure and cook for 10 minutes. For an electric pressure cooker (like an Instant Pot), set the timer for 12 minutes at high pressure (typically by selecting ‘Manual’ or ‘Pressure Cook’ and adjusting the time).
• Once the cooking cycle is complete, carefully release the pressure using the quick release method. This involves turning the steam release valve to the venting position. Once the pressure has fully released and the float valve drops, remove the lid.
• Lightly season the cubed chicken breasts with a pinch of salt and pepper. Add the seasoned chicken to the pressure cooker with the curry sauce. Close the lid again and cook for an additional 3 minutes at high pressure. After this second cooking cycle, allow the pressure to naturally release for at least 5-10 minutes before manually releasing any remaining pressure and removing the lid. This natural release helps keep the chicken incredibly tender and juicy.
• Taste the curry and adjust seasonings (salt, pepper, or a touch more sugar) as needed. If you desire a thicker curry, refer to the note above for simple thickening instructions. Serve immediately over steaming hot, cooked rice or quinoa, and garnish with fresh cilantro, if desired.

Notes on Customizing Your Curry

Tomatoes: For convenience, you can certainly substitute the fresh chopped Roma tomatoes with one 14.5-ounce can of diced or stewed tomatoes. However, using fresh tomatoes will impart a noticeably brighter and more vibrant flavor to your curry. Experiment to see which you prefer!

Curry Powder: As is common with many curry recipes, the flavor and heat level of curry powder can vary significantly between brands. Our long-standing favorite is Penzey’s Sweet Curry Powder. It offers an incredible depth of flavor without being overly spicy, making it perfect for a wide audience. Ultimately, we recommend using a curry powder that you personally enjoy the taste of, as this forms the foundation of your curry’s profile.

Thickening the Curry: Since pressure cookers operate in a sealed environment, very little liquid evaporates during cooking, resulting in a somewhat thinner sauce. If you prefer a richer, thicker curry, here’s a simple trick: at the very end of the cooking process, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the hot curry and bring it to a gentle simmer on the sauté function (or stovetop) for a few minutes. The sauce will thicken beautifully as it heats.

Stovetop Alternative: Don’t have a pressure cooker or simply prefer traditional cooking? No problem! You can easily make this curry on the stovetop. Follow the initial instructions to sauté the aromatics and spices in a large pot or Dutch oven. After adding all the liquids and tomatoes, bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and let it simmer for 45 minutes to an hour, or until the chicken is cooked through and tender, and the sauce has slightly thickened and reduced to your desired consistency.

Adding Vegetables: While we haven’t tested specific cooking times for additional vegetables in this particular recipe, we believe this curry would be absolutely delicious with the addition of diced potatoes or cauliflower florets. If adding these, we suggest incorporating them along with the chicken for the second pressure cooking cycle, or simmering them longer on the stovetop until tender. Other great options could include bell peppers or spinach, added towards the end of cooking.

Author:
Mel

Course:
Main Course

Cuisine:
Indian

Method:
Instant Pot, Stovetop

Serving: 1 Serving, Calories: 294kcal, Carbohydrates: 12g, Protein: 34g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 97mg, Sodium: 822mg, Fiber: 2g, Sugar: 6g

Recommended Kitchen Essentials

6-quart Instant Pot

8-Inch Chef’s Knife

Best Can Opener Ever

Recipe Source: This recipe was inspired by and adapted from a curried coconut chicken recipe on Allrecipes. We’ve made modifications to key ingredients based on popular reviews and tailored the cooking method to be perfectly suited for pressure cooker preparation.