This Instant Pot Coconut Curry Chicken is one of my favorite quick dinner recipes. It’s made entirely in the Instant Pot for an easy, one-pot meal that’s full of flavor. The curry can be adjusted from mild to bold to suit your taste, and everyone who tries it loves it.

Using a precooked rotisserie chicken from Costco speeds things up even more, but you can use cooked chicken breasts as well. With minimal prep and about 10 minutes of pressure cooking, you’ll have a comforting, satisfying dinner that uses common pantry ingredients—no extra trip to the store required.

Easy, Quick Ingredients

The Instant Pot turns this dish into a fast weeknight winner. I often use Costco rotisserie chicken because it’s already cooked, which makes this recipe even easier. From start to finish this can be ready in about 15 minutes, and the ingredients are ones you probably already have on hand.

Better Than Takeout

This Coconut Curry Chicken is often better than takeout—and much faster than waiting for delivery. It’s a healthy, family-friendly option with a balance of savory curry, a touch of sweetness from coconut milk and sweet potatoes, and a pleasant crunch if you add cashews. Serve it over rice or noodles for a complete meal.

What You’ll Need

peppers
sweet potatoes, peeled and cubed
onion, chopped
garlic, minced
chicken broth
yellow curry powder
cumin
salt
cayenne pepper
Costco rotisserie chicken or 3–4 cooked chicken breasts
coconut milk
chopped cashews (optional)
coconut flakes (optional)

How to Make this Recipe

Set the Instant Pot to sauté.

Add the peppers, sweet potatoes, onion, and garlic to the pot and sauté for 1–2 minutes to soften the aromatics.

Pour in the chicken broth, then add the yellow curry powder, cumin, salt, and cayenne pepper. Stir well to combine.

Add the cooked chicken to the Instant Pot, then lock the lid and move the valve to the seal position.

Manually set the pressure cooker to 5 minutes.

When the cook time ends, perform a quick release of the pressure.

Stir in the coconut milk until smooth. Taste and adjust seasoning if needed. Garnish with chopped cashews and coconut flakes, if desired, and serve hot over rice or noodles.

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Yield: 8 servings

Coconut Curry Chicken (Instant Pot)

The most delicious Instant Pot Coconut Curry Chicken—easy, flavorful, and quick to prepare.

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Ingredients

• 1/2 cup chopped peppers
• 2 sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 teaspoon–1 tablespoon yellow curry powder (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 package Costco rotisserie chicken or about 30 ounces cooked shredded chicken
• 1 can coconut milk
• 1/2 cup chopped cashews (optional)
• 1/4 cup coconut flakes (optional)

Instructions

1. Set the Instant Pot to sauté.
2. Add peppers, sweet potatoes, onion, and garlic. Sauté 1–2 minutes.
3. Add chicken broth, yellow curry powder, cumin, salt, and cayenne pepper. Mix well.
4. Add the cooked chicken to the Instant Pot.
5. Lock the lid and set the valve to seal.
6. Manually set the pressure cooker to 5 minutes.
7. When the timer finishes, perform a quick pressure release.
8. Stir in the coconut milk and adjust seasoning if needed.
9. Top with cashews and coconut flakes if desired and serve hot over rice or noodles.

Notes

Best served over a bed of white or brown rice for a complete meal.

Nutrition Information:

Yield:

8

Serving Size:

1/8 of recipe

Amount Per Serving:
Calories: 442Total Fat: 16gCarbohydrates: 34gProtein: 30g