Instant Pot Coconut Chicken Curry

Easy Instant Pot Coconut Chicken Curry – Piping Pot Curry

This easy Instant Pot Coconut Chicken Curry is a delicious and flavorful meal that can be made in under 30 minutes. The creamy coconut milk and fragrant spices make this curry a comforting and satisfying dish. Serve with steamed rice or naan for a complete meal.

Ingredients:

2 tablespoons vegetable oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 can (14 ounces) coconut milk
1 can (14 ounces) diced tomatoes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/2 cup frozen peas
1/4 cup fresh cilantro, chopped

Instructions:

Set the Instant Pot to the sauté setting. Add the oil, onion, garlic, and ginger and cook until the onion is softened, about 5 minutes.
Add the cumin, coriander, garam masala, turmeric, chili powder, black pepper, and salt and cook for 1 minute.
Add the coconut milk, tomatoes, and chicken and stir to combine. Secure the lid and set the Instant Pot to the manual setting for 10 minutes.
When the cooking time is complete, quick release the pressure and open the lid. Add the peas and cilantro and stir to combine.
Serve with steamed rice or naan.