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4.56 from 9 votes

Curried Coconut Chicken Recipe (Instant Pot)

A fast and easy Instant Pot chicken recipe with a rich and flavorful sauce of garlic, tomatoes, curry powder, and coconut milk. 
Prep Time8 mins
Cook Time10 mins
Resting time12 mins
Total Time18 mins
Course: Dinner
Cuisine: Indian
Servings: 6 people
Calories: 414kcal
Author: Katie Wells



  • Turn the Instant Pot on saute.
  • Add the coconut oil and chopped onion and cook for 2 minutes until starting to soften.
  • Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
  • Add the curry powder, garlic, diced tomatoes, tomato paste, salt, pepper, and maple syrup or coconut sugar and mix well.
  • Add the chicken and stir to coat.
  • Put the lid on the pot, set valve to seal, and select “Poultry” or use manual setting and set timer for 10 minutes.
  • When finished, let pressure release naturally until the lid unlocks.
  • Remove the chicken and shred with two forks before returning to the Instant Pot.
  • Stir in the coconut milk until warmed through.
  • Wait 5 minutes before serving, then serve over rice or cauliflower rice.


If you’d like, stir in additional vegetables such as diced bell pepper or summer squash with the coconut milk and heat gently until softened.


Calories: 414kcal | Carbohydrates: 18g | Protein: 36g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 834mg | Potassium: 1176mg | Fiber: 4g | Sugar: 11g | Vitamin A: 445IU | Vitamin C: 16.2mg | Calcium: 74mg | Iron: 3.9mg