Best 3 Pressure Cooker Coconut Curry Chicken Recipes

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Indulge in a symphony of flavors with our Pressure Cooker Coconut Curry Chicken recipe, a culinary journey that combines the richness of coconut milk with the aromatic warmth of curry spices. This quick and easy one-pot dish is a perfect blend of tender chicken, succulent vegetables, and a creamy, flavorful sauce that will tantalize your taste buds.

In this comprehensive guide, we'll take you step-by-step through the process of creating this delectable dish, ensuring that every bite is bursting with flavor. We'll also provide variations and additional recipes to cater to different dietary preferences and add an extra layer of culinary excitement.

From the classic Pressure Cooker Coconut Curry Chicken to a vegan-friendly version and a slow-cooker alternative, we've got you covered. Prepare to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

PRESSURE COOKER COCONUT CHICKEN



Pressure Cooker Coconut Chicken image

We made this easy dairy free pressure cooker coconut chicken with curry last night and it turned out amazing! A creamy Instant Pot chicken with vegetable dish served as a soup or on top of rice, it was a flavorful dinner we all enjoyed. Try our Thai style coconut chicken yourself and let us know what you think!

Provided by The Typical Mom

Categories     Entree     Main Course

Time 13m

Number Of Ingredients 16

1 lb chicken (boneless, skinless, cut into chunks)
2 tbsp olive oil
1/2 onion (diced)
1/2 bell pepper (diced)
1/2 tsp salt (may want to add a bit when done too, depending on preference)
1/4 c cilantro (fresh, diced)
1 c snap peas (fresh, ends removed)
1.5 tsp garlic (minced)
1 tsp ginger (minced)
4 oz chiles (canned, diced)
2 tbsp soy sauce
1 tbsp brown sugar (heaping)
14 oz coconut milk
1.5 tbsp cornstarch (optional, to thicken)
2 tsp curry (optional)
2 tsp garam masala (optional)

Steps:

  • Add olive oil to Instant Pot and set to saute.
  • Cut chicken into bite size pieces and dice your onion, add to your pressure cooker and cook until outsides of chicken pieces are white and pink is gone (doesn't have to be completely cooked thru).
  • Turn pressure cooker off.
  • Add soy sauce, garlic, brown sugar, ginger, and salt. (add curry and garam masala now if adding those) Stir to coat chicken with spices. If you choose to add garam masala and curry add them now too and stir to combine.
  • Add in diced bell pepper, can of chiles, cilantro, snap peas and coconut milk and gently stir to combine.
  • Put lid on and close steam valve.
  • Set to pressure, high, for 3 minutes.
  • Do a quick release.
  • If you want liquid to thicken add 1/2 cup of hot liquid in pot to a small bowl with 1.5 tbsp. cornstarch and whisk together. Pour back into pot and slowly stir it in.
  • Allow to sit for 5 minutes or so to thicken more if desired.
  • Serve as is or on top of white rice.

Nutrition Facts : ServingSize 4 oz, Calories 570 kcal, Carbohydrate 16 g, Protein 25 g, Fat 45 g, SaturatedFat 24 g, Cholesterol 85 mg, Sodium 892 mg, Fiber 2 g, Sugar 6 g

INSTANT POT® COCONUT CURRY CHICKEN



Instant Pot® Coconut Curry Chicken image

This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.

Provided by Helene Choi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

1 tablespoon coconut oil
1 medium onion, chopped
3 tablespoons curry powder, or to taste, divided
2 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
½ cup chicken broth
2 tablespoons white sugar
2 pounds chicken breasts
salt to taste
ground black pepper to taste
1 (14 ounce) can coconut milk

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
  • Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
  • Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g

PRESSURE-COOKER CHICKEN CURRY



Pressure-Cooker Chicken Curry image

I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons olive oil or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
Chopped fresh cilantro

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

Nutrition Facts :

Tips:

  • For a richer flavor, use full-fat coconut milk.
  • If you don't have a pressure cooker, you can make this recipe in a slow cooker on low for 6-8 hours.
  • Serve the coconut curry chicken with rice, quinoa, or your favorite grain.
  • Garnish with fresh cilantro or chopped peanuts.
  • Add a squeeze of lime juice to brighten the flavors.
  • For a vegetarian version, replace the chicken with chickpeas or tofu.

Conclusion:

This pressure cooker coconut curry chicken is a flavorful and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and succulent, and the coconut curry sauce is rich and creamy. Serve it with your favorite sides and enjoy!

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