Coconut Chicken Curry is one of those classic, savory meals everyone loves. This Instant Pot version will have your dinner on the table in no time!
1 Tablespoon Olive oil
1 small yellow onion, diced
1 small Red bell pepper, thinly sliced into strips
1 1/2 Pounds boneless, skinless chicken thighs, cut into 1-1/2 inch pieces
4 Cloves garlic, minced
1 Tablespoon Curry powder
1 Tablespoon Dried basil
1 Teaspoon Salt, or to taste
1/2 Teaspoon Chili powder
1/4 Teaspoon White pepper, optional
1/4 Teaspoon Ground ginger, or to taste
1 Can (13.6 ounces) unsweetened full fat coconut milk
1 ½ Tablespoons Cornstarch
Cooked rice, for serving
Chopped fresh cilantro, for garnish
Select the “SAUTÉ” function on the Instant Pot and heat up the olive oil.
Add diced onion and prepared peppers to the hot oil; cook for 2 minutes.
Stir in chicken pieces and garlic.
Season with curry, basil, salt, chili powder, white pepper, and ground ginger.
Cook and stir until chicken is just browned, about 2 minutes.
Add coconut milk to the pot and using a wooden spoon, scrape up the brown bits from the bottom of the pot.
Turn OFF the Instant Pot by selecting CANCEL. Secure the lid and make sure the vent is closed.
Select MANUAL (or PRESSURE COOK) and set to cook for 5 minutes.
When time is up, do a quick release.
When the pin drops, remove the lid.
Carefully remove 1/4 cup of the liquid from the pot int a small bowl.
Whisk in cornstarch mixture (slurry) into the Instant Pot and stir around until combined and sauce is thickened.
Serve Coconut Curry Chicken over the rice and garnish with cilantro.