Instant Pot Coconut Chicken Curry

I love this luscious coconut basil curry dish. It’s creamy, decadent and delicious and I can’t believe how fast it is to make it in the Instant Pot (get yours here:

Whether you’re an adventurous foodie or a steak-and potatoes type, this easy coconut chicken curry laced with sweet basil is totally for you. It’s perfect for a busy weeknight meal, but tasty enough to show off to friends at a dinner party.

And did we mention it’s ready for the table in less than half an hour? There’s no waiting for this curry which you won’t ever want to stop eating!

Pro Tip: For best results, be sure to use full-fat coconut milk for this, not “lite”. This simple, big-flavor chicken dish also reheats for glorious next-day leftovers your coworkers will envy.

Creamy, decadent and delicious.


  • 1 tbsp olive oil
  • 1.5 lbs boneless skinless chicken thighs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp grated ginger


Spice Mixture:

  • 1 tbsp curry powder
  • 1 tbsp dried basil
  • 2 tsp salt
  • 1/2 tsp chili powder
  • 1/4 tsp pepper
  • 1/2 tsp cardamom


  • 1 13 oz can coconut milk, full fat
  • 1 1/2 tbsp cornstarch
  • 2 cups cooked rice, for serving
  • 1/4 cup chopped cilantro or fresh basil, for garnish


  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Meat will not be cooked through.
  3. Add onion, garlic and ginger to the pot and saute 2 minutes. Stir in the Spice Mixture ingredients and cook for 1 minute more.
  4. Add coconut milk to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  7. When the time is up, quick-release the pressure.
  8. Remove the chicken, cut into bite-sized pieces and return to the pot.
  9. Carefully remove 1/4 cup of the liquid from the pot and combine with the cornstarch. Stir into the pot until thickened.
  10. Serve warm over rice, garnished with chopped cilantro or basil.

*The MANUAL and PRESSURE COOK buttons are interchangeable.