Instant pot Chicken and mushroom coconut curry
This delicious Instant pot chicken and mushroom curry with coconut milk is a recipe the whole family will love.
Ingredients
 | 3 pounds of chicken (approx. 5 pieces of chicken), fresh or frozen. I’m using boneless chicken here, but you can use thigh or leg as well. |
 | 1 cup of white button, cremini (brown) mushrooms, or shitake mushrooms. |
 | 1 cup of coconut milk – but you can substitute with heavy cream or yogurt if you wish |
 | 1/2 cup of tomato coulis or 1/4 cup of tomato paste |
Spices and flavoring ingredients:
 | 2 teaspoons of minced garlic or 1 teaspoon of garlic powder |
 | 1/2 teaspoon of paprika |
 | 2-3 sprigs of fresh or dried parsley |
 | 1 cup of liquid chicken stock or vegetable stock. You can also use a chicken stock cube along with water. |
 | 2 tablespoons of olive oil to sauté the garlic |
 | Pinch of salt and pepper |
How to cook this chicken and mushroom coconut curry
- Sauté the olive oil, garlic, and onion in the Instant Pot for a couple of minutes, until fragrant.
- Add the remaining ingredients (except the coconut milk).
- Cook on High Pressure for 14 minutes.
- Let the pressure release naturally for 10 minutes once the timer ends.
- Stir in the coconut milk after opening the Instant Pot.
- Press the Sauté function again and cook for 5 minutes to thicken the sauce.
- Rest the chicken and mushroom coconut curry on the Keep Warm setting for 10 minutes.
- Taste and adjust with salt and pepper if needed.
- Serve warm.
For a light and healthy meal with a maximum of flavor, you cannot go wrong with a chicken and mushroom coconut curry. It is a popular Indian dish that consists of a flavorful combination of spices and vegetables cooked in a creamy and fragrant coconut milk sauce.
And cooking it in the Instant pot is an easy answer when you don’t want to spend time watching a stove top. Just add all the ingredients in and in less than 30 minutes, dinner is ready to serve.
Cooking tips
- Using frozen ingredients like frozen chicken or frozen mushrooms are fine in this recipe as the Instant pot automatically adjusts the time required.
- Chicken thighs and legs are preferable in this chicken stew but boneless chicken is easier to serve, so you can use either.
- The traditional coconut curry recipe uses coconut milk, but you can substitute for greek yogurt for a lower fat substitution.
- Be sure to add the coconut milk/yogurt after the Instant pot finishes cooking the chicken, otherwise the coconut curry will curdle.
Similar recipes
Instant Pot chicken and mushroom coconut curry
Equipment
Ingredients
- 3 pounds of boneless chicken (approx. 5 pieces of chicken)
- 1 cup of chopped mushrooms eg. white or cremini
- 1 cup of coconut milk
- 1/2 cup of tomato coulis or 1/4 cup of tomato paste
Herbs and spices
- 1 cup chicken stock
- 2 tablespoons of olive oil
- 2 teaspoons of minced garlic
- 1/2 teaspoon of paprika
- 2-3 sprigs of parsley
- pinch of salt and pepper to taste
Instructions
- Add the olive oil, garlic and onion into the Instant pot and sauté for a couple of minutes until fragrant.
- Add the rest of the ingredients (except the coconut milk), and set the Instant Pot to High Pressure for 14 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Open the Instant pot and stir in the coconut milk.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the chicken and mushroom coconut curry rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This chicken and mushroom coconut curry goes really well with white or brown rice, which you can cook in the rice cooker at the same time. You can also serve it with naan or pita bread for a change.
How to store it?
This Instant pot chicken and mushroom coconut curry can be frozen and stored for up to a month. Just let it cool before placing in an airtight glass container, before placing in the freezer.
