Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Thighs – Coconut Curry Recipe

Introduction

Okay, let’s be real – weeknights can be crazy. Between work, family, and just life in general, finding the time to cook a delicious, healthy meal feels impossible sometimes. That’s where this Instant Pot Chicken Thighs with Coconut Curry comes in! It’s seriously a lifesaver. I first made this when I was desperately trying to get dinner on the table after a particularly long day, and it’s been a family favorite ever since. It’s flavorful, comforting, and ready in under 10 minutes (plus the time it takes for the pressure to build and release, of course!).

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly easy – seriously, dump-and-go easy. The Instant Pot does all the heavy lifting, leaving you free to tackle other things. The coconut curry sauce is rich, creamy, and packed with flavor. Plus, it’s a fantastic way to get a healthy and satisfying meal on the table quickly.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 pound (450g) skinless and boneless chicken thighs
• 14 ounce (400ml) can full-fat coconut milk
• 3 teaspoons curry powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ – ½ teaspoon cayenne pepper (depending on your spice preference)
• Cilantro (optional garnish)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Coconut Milk: Choosing Full-Fat vs. Light

I always recommend full-fat coconut milk for curries. It creates a much richer, creamier sauce. Light coconut milk will work in a pinch, but the flavor and texture won’t be quite as luxurious.

Curry Powder: Exploring Regional Blends & Homemade Options

Curry powder is a bit of a wild card! Different brands and regions have wildly different blends. Feel free to experiment to find one you love. You can even make your own curry powder if you’re feeling ambitious! A good starting point is a mix of turmeric, coriander, cumin, fenugreek, and chili powder.

Spice Level: Understanding Cayenne Pepper & Adjusting Heat

Cayenne pepper is where the heat comes from. Start with ¼ teaspoon if you’re unsure, and add more to taste. Remember, you can always add more spice, but you can’t take it away! If you want a milder curry, skip the cayenne altogether.

Chicken Thighs: Bone-in vs. Boneless & Skin-on vs. Skinless

I prefer boneless, skinless chicken thighs for this recipe because they cook quickly and stay super tender. However, bone-in thighs will also work – you might need to increase the cooking time by a couple of minutes. Skin-on thighs will add extra richness, but you may want to skim off some of the fat after cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Add the chicken thighs, coconut milk, curry powder, salt, garlic powder, ground ginger, black pepper, and cayenne pepper to your Instant Pot. Give everything a good stir to make sure the chicken is coated in the spices.
2. Secure the lid, making sure the pressure valve is closed.
3. Cook on high pressure for 5 minutes.
4. Once the cooking time is up, let the pressure release naturally for about 10-15 minutes. You can also do a 10-minute natural release followed by a quick release if you’re in a hurry. Be careful when releasing the pressure!
5. Shred the chicken directly in the pot using two forks, or remove it and chop it into chunks.
6. Garnish with fresh cilantro (if you like!) and serve.

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a richer flavor, sauté the curry powder in a little oil in the Instant Pot for a minute or two before adding the other ingredients.
• If the sauce is too thin, you can thicken it by simmering it on sauté mode for a few minutes.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation (Using Chickpeas or Tofu): Swap the chicken thighs for a can of chickpeas (drained and rinsed) or 14 ounces of firm tofu (cubed). Reduce the cooking time to 3 minutes.
• Gluten-Free Adaptation (Ensuring Curry Powder is Gluten-Free): Double-check that your curry powder is certified gluten-free. Many brands contain wheat flour as a filler.
• Spice Level Adjustment: For mild, omit the cayenne pepper. For medium, use ¼ teaspoon. For hot, use ½ teaspoon or more! My friend, Priya, loves to add a pinch of chili flakes too.
• Festival Adaptation: This curry is perfect for celebrations like Diwali or Eid! Serve it with a side of naan bread and a colorful vegetable side dish.

Serving Suggestions

This coconut curry is amazing with:

• Basmati rice (a classic pairing!)
• Roasted vegetables (broccoli, cauliflower, or sweet potatoes are great choices)
• Naan bread (for soaking up all that delicious sauce)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

Can I use chicken breasts instead of thighs?

You can, but chicken breasts tend to dry out more easily. If you use chicken breasts, reduce the cooking time to 3-4 minutes and be careful not to overcook them.

What if I don’t have an Instant Pot? Can I make this on the stovetop?

Absolutely! Sauté the chicken and spices in a large pot for a few minutes, then add the coconut milk and simmer for 20-25 minutes, or until the chicken is cooked through.

How can I make the curry thicker?

Simmer the curry on sauté mode (Instant Pot) or on the stovetop for a few minutes, stirring occasionally. You can also mix a teaspoon of cornstarch with a tablespoon of water and add it to the curry.

What is the best type of rice to serve with this curry?

Basmati rice is the classic choice, but jasmine rice or brown rice would also be delicious.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance and store it in the refrigerator. The flavors will actually develop even more overnight.