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Creamy Instant Pot Chicken Curry with Coconut Milk

Instant Pot chicken curry is easy to make with coconut milk and plenty of vegetables

This thick, rich pressure-cooker chicken curry finishes in about an hour and comes together with a creamy, slightly coconut-scented sauce and lots of vegetables. It’s great served with a steaming bowl of rice or warm naan for dipping. Ready to make Instant Pot chicken curry? Let’s cook.

Table of Contents

Amazing Instant Pot Chicken Curry

This Instant Pot chicken curry delivers restaurant-quality flavor at home. The sauce becomes silky and fragrant with coconut milk and curry paste, and the vegetables add color, texture and nutrition. A warm naan or steamed rice will make it a full, satisfying meal.

Choose a curry paste you enjoy—red curry paste works well here because it blends aromatic spices, herbs and heat in one jar. If you prefer a milder dish, use less paste or choose a mild paste; if you like it spicy, add more or include fresh chiles.

Instant Pot chicken curry with coconut milk and lots of vegetables. A great recipe to make ahead.

Chicken Curry Recipe

Chicken curry recipes vary widely, but they all rely on a balance of spices, aromatics and simmering to develop rich flavor. This Instant Pot version uses a shortcut—pressure cooking—to tenderize the chicken and concentrate the sauce quickly while keeping vegetables bright and flavorful.

The result is a stew-like curry adapted to modern kitchens: familiar Indian and Southeast Asian flavors in a simple, one-pot format perfect for weeknights and meal prep alike.

Instant Pot chicken curry. It's a thick and rich pressure cooker chicken curry with a creamy slightly coconut sauce.

What You Need For This Recipe

Before you start, gather the main ingredients listed below. Quantities and full details are included in the recipe card later in the post.

  • Chicken breasts or thighs
  • Olive or vegetable oil
  • White onion
  • Red onion
  • Red bell pepper
  • Garlic
  • Mushrooms
  • Cooked lentils
  • Green beans
  • Red curry paste
  • Coconut milk
  • Water or broth

Instant Pot chicken curry with coconut milk and lots of vegetables. Great to serve with a steaming bowl of rice or chewy quick naan bread.

How To Make Chicken Curry With Coconut Milk

  1. Prepare vegetables: finely dice the onions, chop the bell pepper, slice the mushrooms and mince the garlic.
  2. Select Sauté on the Instant Pot, heat the oil and cut the chicken into 1-inch cubes.
  3. Add chicken to the pot and brown briefly, then add the onions, bell pepper and garlic.
  4. Sauté, stirring frequently, until the onions soften and become translucent, about 5 minutes.
  5. Add mushrooms and continue to cook until they begin to brown.
  6. Stir in the red curry paste and a splash of water to dissolve it, coating the chicken and vegetables evenly.
  7. Add cooked lentils and green beans, then stop the Sauté function.
  8. Secure the lid and set the valve to sealing. Use Manual/Pressure Cook on high for 4 minutes.
  9. Allow a 10-minute natural pressure release, then carefully quick-release any remaining pressure.
  10. Select Sauté again and stir in the coconut milk. Heat gently until the sauce bubbles and thickens slightly.
  11. Simmer 1–2 minutes, taste and adjust seasoning, then serve.

Thick and rich pressure cooker chicken curry with lots of vegetables. Quick and easy to make

Serve Chicken Curry With

This curry pairs well with many sides. Here are easy ideas to complete the meal:

  • Fresh or quick homemade naan — soft bread for scooping up the sauce.
  • Steamed long-grain white or jasmine rice — a classic and neutral base.
  • Boiled or pressure-cooked potatoes — add to the curry to thicken and bulk it up.
  • Mushroom rice or seasoned rice pilaf for extra flavor.

Tick and rich Instant Pot Chicken Curry made with coconut milk and lots of vegetables. Tasty to serve with a steaming bowl of rice or naan bread.

Can You Make Instant Pot Curry Ahead Of Time?

Yes. This curry often tastes even better a day or two after cooking, as the flavors meld and deepen. Prepare it one or two days ahead and reheat gently before serving for an easy, flavorful meal.

How To Store Instant Pot Chicken Curry

Store leftovers properly to maintain taste and texture:

  • Refrigerator: Cool to room temperature and transfer to an airtight container. Keeps 1–2 days for best quality.
  • Freezer: For longer storage, place curry in freezer-safe containers or zip-top bags. Lay bags flat to freeze for easier stacking and quicker thawing. Label with the date.

Instant Pot Chicken with coconut milk and lots of vegetables. A thick and rich pressure cooker chicken curry in a creamy slightly coconut sauce that tastes amazing.

How To Reheat Chicken Curry In The Instant Pot

The Instant Pot is an excellent tool for reheating. Place leftover curry in the pot, secure the lid, set the valve to sealing and use Manual/Pressure Cook for 3 minutes for refrigerated curry. For frozen portions, set 4 minutes. Allow a short natural release, then open and stir before serving.

Chicken curry made in an Instant Pot with coconut milk and lots of vegetables. A great dinner dish to make ahead.

Other Instant Pot Recipes You’ll Love

If you enjoy this curry, try other comforting Instant Pot recipes such as beef stews, butter chicken, or hearty meatball sauces. These one-pot dishes are perfect for busy nights and batch cooking.

  • Beef Bourguignon
  • Slow-cooked pork chops
  • Instant Pot chicken fajitas
  • Pressure cooker butter chicken
  • Instant Pot meatballs and sauce
  • Chicken thighs with mushrooms
  • Chicken wings

Instant Pot Chicken Curry With Coconut Milk is so easy to make with coconut milk and lots of vegetables. Thick and rich pressure cooker chicken curry in a creamy slightly coconut sauce tastes amazing. Serve it with a steaming bowl of rice or chewy quick naan bread. Curry is a great recipe to make ahead.

Instant Pot Chicken Curry With Coconut Milk

Instant Pot Chicken Curry With Coconut Milk

Yield:
4
Prep Time:
5 minutes
Cook Time:
4 minutes
Additional Time:
15 minutes
Total Time:
24 minutes

Instant Pot Chicken Curry with Coconut Milk is quick, creamy and packed with vegetables. It reheats well and makes a great make-ahead dinner for busy weeks.

Ingredients

  • 2 chicken fillets
  • 2 tablespoons vegetable oil
  • ¾ cup coconut milk
  • 1 small white onion
  • 1 small red onion
  • 7 mushrooms
  • 1 red sweet bell pepper
  • 2 cloves garlic
  • ½ cup cooked lentils
  • ½ cup green beans
  • 2 tablespoons red curry paste
  • 1 cup water

Instructions

  1. Finely dice the onions and bell pepper, slice the mushrooms and mince the garlic.
  2. Select Sauté on the Instant Pot, heat the oil and cut the chicken into 1-inch cubes.
  3. Add chicken and brown briefly, then add the onions, bell pepper and garlic.
  4. Sauté until the onions are soft and translucent, about 5 minutes.
  5. Add mushrooms and cook until they brown.
  6. Stir in the curry paste and water to dissolve it, coating the chicken and vegetables.
  7. Add cooked lentils and green beans, then stop Sauté.
  8. Secure the lid and set the valve to sealing. Pressure cook on high for 4 minutes.
  9. Allow a 10-minute natural release, then quick-release any remaining pressure.
  10. Set to Sauté, stir in the coconut milk and heat until bubbling.
  11. Simmer 1–2 minutes, then serve.

Notes

  • If the sauce is too thin, simmer on Sauté until it reduces and thickens to your liking.

Recommended Products

Recommended kitchen tools to make prep easier.

  • Joseph Joseph Index Plastic Cutting Board Set
  • Santoku professional chef knife, 7-inch
  • Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker
Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 297
Total Fat: 18g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 42mg
Sodium: 222mg
Carbohydrates: 16g
Fiber: 4g
Sugar: 4g
Protein: 20g

Please note: Nutrition information is provided for reference only and may not be completely accurate.

© Mireille | Fast Food Bistro


Cuisine:

Thai
/
Category: Instant Pot

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I hope you try this Instant Pot Chicken Curry with Coconut Milk soon. If you make it, feel free to share photos on social media by tagging Fast Food Bistro to let us know how it turned out.