I don’t know about you, but there’s something so satisfying about having a comforting curry ready in under 30 minutes. On busy weeknights, this coconut chicken curry is a lifesaver in my kitchen.

It’s warm, creamy, and full of those classic Indian flavors that remind me of home. The Instant Pot makes it so easy—just a little chopping, some spices, and you’re rewarded with a rich, fragrant curry that tastes like you simmered it all afternoon.

It’s mild enough for kids (my youngest is pretty picky, but always cleans his plate when I make this) and still has enough complexity for grown-up palates. Best of all, it’s easy to customize with veggies or different proteins based on what you have.

This is the kind of recipe that makes you feel like you pulled off something special—even when dinner was on autopilot.

Why I Keep Coming Back to This Recipe

• Fast and fuss-free thanks to the Instant Pot.
• Made from scratch so you know exactly what’s going in.
• Creamy coconut milk gives it richness without any dairy.
• Mild and family-friendly, but easy to spice up if you want.
• Great for meal prep—flavors only get better the next day.

My Go-To Ingredients (And Why They Matter)

Chicken – I love using boneless, skinless thighs. They stay tender under pressure cooking and soak up all that spice. Breast works too if you want a leaner option.

Onion, Garlic, and Ginger – The holy trinity for most Indian curries. These build the base layer of flavor that gives this curry its depth. I always mince extra garlic because… why not?

Spices – Cumin seeds, garam masala, and a blend of ground spices bring everything together. If I’m out of cumin seeds, I just add a pinch of ground cumin while sautéing.

Tomato Puree – Gives body and a bit of acidity to balance the creamy coconut milk. Fresh or canned both work. If using fresh, I just blend up a couple of ripe tomatoes.

Coconut Milk – Full-fat canned coconut milk is the way to go. It adds that silky, lush finish that makes this curry so comforting.

Lime Juice – A squeeze of fresh lime at the end brightens the whole dish. Don’t skip it—it’s that little pop of freshness that makes everything taste complete.

Cilantro – My favorite finishing touch. A handful of chopped cilantro on top is classic.

How I Make This Curry (My Step-by-Step)

1. Get Prepped
Before anything goes in the pot, I dice the onions and cube the chicken. I measure out the spices so they’re ready to go. Trust me—having it all lined up makes the cooking smoother, especially if you’re juggling kids or other tasks.

2. Sauté for Big Flavor
I set the Instant Pot to sauté mode and let it warm up. A spoon of ghee or oil goes in first. Ghee is my favorite because of the rich, nutty taste. When it’s melted, I toss in cumin seeds. That first crackle always makes the kitchen smell amazing.

3. Add Aromatics
In go the diced onions, garlic, and ginger. I cook them until the onions start turning golden and the raw smell fades. This step is key—it creates the foundation of the curry’s flavor.

4. Tomato and Spices
Next, I add the tomato puree and the ground spices. A couple of minutes of stirring helps the spices bloom and the tomatoes lose their raw edge.

5. Brown the Chicken
I add the chicken pieces and sauté them for a few minutes so they get coated in all that flavorful masala. This step really seals in the taste.

6. Add Liquid and Cook
Water goes in next to loosen everything up. I scrape the bottom of the pot to make sure nothing is stuck (this helps avoid that dreaded burn warning). Then I close the lid and set it to high pressure for 4 minutes.

7. Quick Release and Finish
Once it’s done, I do a quick release of pressure. Then comes my favorite part: stirring in the creamy coconut milk and garam masala. I switch back to sauté mode for a few minutes so the sauce can thicken to my liking.

8. Lime and Cilantro
I squeeze in fresh lime juice at the end and top with chopped cilantro. It’s ready to serve!

My Favorite Ways to Serve It

This curry is begging for something to soak up all that rich, coconut-y sauce.

• Fluffy basmati rice is the classic pairing.
• For extra flavor, I sometimes make cumin rice with a pinch of whole cumin seeds.
• Warm roti, naan, or paratha are perfect for scooping.
• A simple side of plain yogurt helps cool things down if you’ve gone heavy on the spices.

When we’re feeling indulgent, I even serve it with garlic butter naan from the freezer—so easy and so good.

Storing and Reheating Leftovers

This curry is one of those magical meals that tastes even better the next day.

• Store it in an airtight container in the fridge for up to 3 days.
• It freezes beautifully—just let it cool fully before sealing it up. It’ll keep for 3–4 months.
• To reheat, I either microwave it in bursts, stirring in between, or warm it gently on the stovetop. If it thickens too much, I just add a splash of water or coconut milk.

Extra Tips and Ideas

• You can use chicken breast if you want a leaner curry, but thighs stay juicier.
• Add veggies for extra color and nutrition. I love stirring in baby spinach at the end, or adding diced potatoes before pressure cooking.
• Want more texture? Toss in roasted cauliflower or cooked green peas.
• Swap the chicken for shrimp for a quick seafood twist. Just add them after pressure cooking and simmer until they turn pink.
• Make it plant-based with chickpeas or mixed veggies for a hearty vegetarian version.

This Instant Pot Coconut Chicken Curry is my weeknight hero—easy enough for busy days, but so comforting it feels like a treat. I hope you’ll try it and make it your own. It’s one of those recipes that turns any evening into something special.

Try other recipes:

• Instant Pot Corned Beef and Cabbage
• Instant Pot Frozen Chicken Wings
• Instant Pot Chicken Tinga