Creamy Instant Pot Coconut Curry Chicken

Say hello to a new weeknight favorite: Instant Pot Thai Coconut Curry Chicken. This vibrant, comforting dish combines full-fat coconut milk, Thai red curry paste, chicken breast, and plenty of vegetables for a flavorful, satisfying meal you can make quickly in your Instant Pot.

If you’ve never tried Thai coconut curry, you’re in for a treat. The sauce is creamy and slightly sweet from the coconut milk, while red curry paste and aromatics bring depth, spice, and a fragrant Thai-inspired profile. Using the Instant Pot shortens hands-on time and makes shredding the chicken effortless.

What is coconut curry chicken?

Coconut curry chicken is a Thai-style curry built on creamy full-fat coconut milk combined with red curry paste and tender chicken. It often includes vegetables like bell peppers, onions, and leafy greens, and is finished with lime juice for brightness.

What does coconut curry chicken taste like?

This dish balances sweet and savory. The coconut milk provides a rich, slightly sweet base, while red curry paste adds heat, savory depth, and aromatics such as garlic, turmeric, and chilies. Fresh ginger, lemongrass, honey, and lime juice round out the flavors for a bright, layered result.

Fresh ingredients

This Instant Pot coconut curry uses simple, fresh ingredients you probably have or can easily find. Below are the key components and why they matter:

• Chicken — The recipe uses boneless, skinless chicken breasts. Boneless, skinless thighs can be substituted for a slightly richer result.
• Vegetables — For a complete meal, this version includes red pepper, white onion, and fresh spinach. You can add cauliflower, green beans, or potatoes if you like.
• Coconut milk — Full-fat coconut milk is recommended. It delivers the best texture and flavor for Thai-style curry.
• Aromatics and flavorings — Garlic, red Thai curry paste, ginger, grated lemongrass (or paste), honey to balance savory notes, and lime juice to finish.

Simple Instant Pot instructions

Below is a clear overview of the cooking process. For exact measurements and a printable ingredient list, see the recipe card further down.

1. Sauté the vegetables: Heat 1/2 tablespoon olive or coconut oil in the Instant Pot using the sauté function. Cook sliced onion, red pepper, minced garlic, and a pinch of salt for about 4–5 minutes until the onion softens. Add fresh spinach and sauté another 1–2 minutes until wilted. Remove the vegetables and turn off sauté.
2. Build the sauce and add chicken: Pour in one 15-oz. can of full-fat coconut milk, add 2 tablespoons red Thai curry paste, 2 teaspoons grated ginger, 1 teaspoon grated lemongrass, 1/2 tablespoon honey, and 1/8 teaspoon salt. Mix, then submerge 1 lb. boneless, skinless chicken breast in the liquid.
3. Pressure cook: Close and seal the Instant Pot. Cook on high pressure for 8 minutes. Expect about 10 minutes for pressure to build before the timer counts down.
4. Shred the chicken: Quick-release the pressure, open the lid, remove the chicken to a plate, and shred with two forks. Return the shredded chicken to the pot.
5. Finish and serve: Stir the sautéed vegetables back into the pot, add 1 tablespoon lime juice, mix, and serve over your preferred grain or rice.

Serving suggestions

The classic pairing is steamed white rice—jasmine or basmati both work beautifully. You can also serve this curry with quinoa, brown rice, cauliflower rice, or fried rice for variety. Garnish with fresh lime wedges and Thai basil if available.

Storage

Store leftover coconut curry chicken in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the microwave until warmed through.

Freezing

To freeze, let the curry cool completely, transfer it to a freezer-safe container, remove as much air as possible, and seal. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Recipe card

Instant Pot Thai Coconut Curry Chicken

By: Lee Funke

Prep: 20 mins • Cook: 30 mins • Total: 50 mins • Servings: 4

Ingredients

• 1/2 tablespoon olive oil or coconut oil
• 1/2 medium white onion, sliced
• 1 large red pepper, sliced
• 4 cloves garlic, smashed and minced
• 4 cups fresh spinach
• 1 (15-oz.) can full-fat coconut milk
• 2 tablespoons red Thai curry paste
• 2 teaspoons grated fresh ginger
• 1 teaspoon grated fresh lemongrass (or lemongrass paste)
• 1/2 tablespoon honey
• 1/8 teaspoon salt
• 1 lb. boneless, skinless chicken breast
• 1 tablespoon lime juice

Instructions

1. Heat the oil on the Instant Pot sauté setting. Add onion, red pepper, garlic, and a pinch of salt. Sauté 4–5 minutes until the onion is translucent.
2. Add the spinach and cook 1–2 minutes until wilted. Remove vegetables and turn off the sauté function.
3. Pour in coconut milk, curry paste, ginger, lemongrass, honey, and salt. Stir to combine, then nestle the raw chicken breasts into the liquid.
4. Seal the Instant Pot and cook on high pressure for 8 minutes. Allow the pot roughly 10 minutes to reach pressure before timing begins.
5. Quick-release the pressure, remove and shred the chicken with two forks, then return the chicken to the pot.
6. Stir the sautéed vegetables back in, add lime juice, adjust salt to taste, and serve over rice or your preferred grain.

Nutrition (per serving, approximate)

Calories: 181 kcal • Carbohydrates: 7 g • Protein: 25 g • Fat: 5 g • Fiber: 1 g • Sugar: 3 g

This Instant Pot Thai Coconut Curry Chicken is an easy, flavorful option for busy nights—creamy, balanced, and packed with vegetables. Adjust spice levels and vegetables to suit your taste, and enjoy a satisfying, quick-cooking meal.