Best 5 Pressure Cooker Coconut Curry Chicken Recipes

INSTANT POT® COCONUT CURRY CHICKEN

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.

PRESSURE COOKER COCONUT CHICKEN

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.

COCONUT CHICKEN CURRY

Steps:

• add the ghee and coconut oil to the inner pot and press the sautee button
• add the onions and cook until caramelized
• add the garlic and ginger and cook until fragrant.
• add all the spices, stir and cook about 2 mins
• add the coconut water and deglaze the pot very well - to avoid the burn notification
• without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream
• add the coconut milk liquid and crushed tomatoes to the pot
• at this point you can blend with the hand mixer - but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it
• add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don't stir)
• pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins
• quick release
• pull out the chicken and shred it
• add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce
• serve over rice

PRESSURE COOKER COCONUT CURRY CHICKEN

Steps:

• Set a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
• Using the sauté function, heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and cook, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes. Stir in the cinnamon and cardamom and cook for another minute. Then stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée.
• Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld. Serve with the rice and yogurt, if desired. Garnish with cilantro.

PRESSURE-COOKER CHICKEN CURRY

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.