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A bunch of different types of spices on a table, with Chicken Curry

Coconut Chicken Curry in the Instant Pot

This creamy chicken curry is made in the Instant Pot, so it's a quick and easy meal for weeknights or weekends. You can use any curry powder that you have on hand, so the finished dish can be as spicy or as mild as you like, and it is suitable for paleo, keto, gluten-free, and low carb diets.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Gluten-free, Main Course, Main Dish
Cuisine Indian
Servings 6 servings


  • 1 1/2 pounds boneless skinless chicken breast raw
  • 3 cloves garlic pressed in a garlic press
  • 1 1/2 tablespoons curry powder Red curry is my favorite, but you can use any curry powder you have.
  • 1 teaspoon turmeric
  • 1 can fire-roasted diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cans coconut milk get the full fat version or you will be sorry
  • 1 tablespoon coconut oil


  • Place the chicken breasts in the Instant Pot. Mix in garlic, curry, turmeric, tomatoes, salt, pepper, and the just the liquid from the coconut milk. (Reserve the cream from the coconut milk; you will add it after cooking.)
  • Set the pot to manual or high for 8 minutes. Once finished, do a quick release.
  • Remove the chicken from the pot, but leave the sauce behind. Add in the coconut cream and coconut oil. Sauté in the pot for 10 minutes to reduce and thicken the sauce.
  • Serve the chicken over white rice or cauliflower rice. Drizzle extra sauce over everything.
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