Food Recipes This Easy Instant Pot Coconut Curry Chicken Is the Comfort Food We All Need Right Now 3.5 (19) Add your rating & review This rich, warming Instant Pot coconut curry chicken is made almost entirely from pantry staples you likely have in your kitchen right now, like onions, garlic, spices, and coconut milk. No cumin? No problem—you can use turmeric or garam masala instead. We recommend serving the curry over rice noodles or jasmine rice and topping it with plenty of fresh cilantro and lime. Pro tip: pairing it with a mojito or mai tai will make you feel like you’re on a tropical vacation. By Betty Gold Betty Gold Betty Gold is the former senior digital food editor at Real Simple. Real Simple's Editorial Guidelines Updated on April 09, 2020 Rate PRINT Share Close Photo: ferozeea/Getty Images Hands On Time: 25 mins Total Time: 35 mins Yield: 4 servings Ingredients 1 tablespoon extra-virgin olive oil 1 onion, diced 1 1.5-inch piece fresh ginger, peeled and diced 3 cloves garlic, minced 1 tablespoon curry powder 1 tabelspoon cumin Kosher salt and black pepper 2 pounds bone-in, skin-on chicken thighs 1 14-ounce can coconut milk 4 lime wedges Cilantro (optional), for garnish Directions Select the Sauté setting on a 6-quart multi-function programmable pressure cooker (such as Instant Pot). Add olive oil and allow to preheat about 5 minutes. Once hot, add the onion and ginger and sauté for 5 minutes. Add garlic, curry powder, and cumin; cook, stirring constantly, until fragrant, about 1 minute. Add the chicken and season with salt and pepper. Add the coconut milk and stir well to incorporate. Close and seal the lid. Turn Pressure Release Valve to Sealing position. Select Manual/Pressure Cook setting. Set to High Pressure for 6 minutes. Let pressure release naturally. (This will take about 10 minutes.) Carefully turn pressure release valve to Venting position, and let steam fully escape. Carefully remove lid. Transfer chicken to a large plate; let rest until cool enough to handle, about 10 minutes. Remove and discard skin and bones; shred meat. Return shredded chicken to mixture in cooker. Ladle curry evenly into 4 bowls over rice or noodles. Top evenly with cilantro and lime wedges. Rate It Print