Coconut Curry Chicken Pressure Cooker Recipe
This Coconut Curry Chicken is your go-to one-pot pressure cooker meal—silky, spiced, and soul-warming with tender chicken, coconut milk, and red curry flavors all ready in 30 minutes.
Equipment
- 1 Pressure Cooker for sautéing and pressure cooking
Ingredients
Main ingredients
- 3 tablespoons coconut oil divided
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 1 large red bell pepper sliced
- 1 pound chicken breast or thighs cut into chunks
- salt and pepper to taste
- 1 can full-fat coconut milk 13.5 ounces
- 1 lime juiced
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce optional
- ¼ cup cilantro or basil chopped
- nuts chopped peanuts or cashews for topping
- rice or naan for serving
Instructions
Instructions
- Heat 1 tablespoon coconut oil in your pressure cooker on sauté mode. Add diced onion and cook for about 5 minutes until translucent.
- Stir in garlic, ginger, yellow curry powder, red curry paste, and coriander. Sauté for 1–2 minutes until fragrant.
- Add the remaining 2 tablespoons coconut oil and chicken chunks. Season with salt and pepper. Cook for 5–6 minutes until browned on the outside.
- Add sliced red bell peppers and give it all a good stir.
- Pour in coconut milk, brown sugar, lime juice, and optional fish sauce. Stir everything together.
- Seal the pressure cooker lid, set to high, and cook for 6 minutes. Use quick release when done.
- Open lid, stir in chopped cilantro or basil. Serve immediately with rice or naan and sprinkle chopped nuts if desired.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or microwave for best texture. Freeze for longer storage. Sprinkle fresh herbs and nuts before serving for added flavor and texture.