Instant Pot Coconut Curry Chicken recipe and video (2024)

FAQs

Can I put coconut milk in a pressure cooker? ›

If you're wondering how to cook with coconut milk in a pressure cooker, try one of these two tricks. What is this? Use half the coconut milk to cook, and add the other half after cooking. In this case, you will need to stir the bejeebers out of it after it's cooked, to re-hom*ogenize the milk again.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Can you overcook chicken breast in an Instant Pot? Yes, you can! Pressure Cookers don't work the same as slow cookers, where longer cooking times equal more juicy and tender meat. Too much time in a pressure cooker will create dry tough meat.

If we wash chicken in cold water before putting it into pressure cooker/ any other equipment, it will get rubbery. So, in my suggestion always wash chicken in hot water for non-rubbery ones. Cooking chicken in a curry can be a tricky process, as many people find that the chicken can become rubbery and unappetizing.

Canned coconut milk is widely available and inexpensive. But you will need to stir or shake it. The fatty “cream” will rise to the top of the can over time, creating a dense layer that needs to be mixed back into the watery liquid below.

Curries, Soups, and Stews

Coconut milk adds richness and depth of flavor to soups, curries, and stews. Its natural fat content tames spices of all levels, turning down the heat while retaining flavor.

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.

One of the most popular uses for coconut milk is in soups and stews, where it adds a lovely creaminess and a subtle coconut flavor. The fattiness of coconut milk works particularly well with spices and acid, which is why it's often included in traditional Thai and Indian dishes.

Why is my Instant Pot shredded chicken rubbery? Rubbery Instant Pot shredded chicken is usually the result of overcooking the meat.

Should chicken be submerged in an Instant Pot? ›

Note: You can submerge your chicken directly in the cooking liquid, especially if you want to make chicken stock. However, the steamer basket method ensures crispy skin and won't wash away the seasoning. Individual chicken pieces can be cooked in much the same way as a whole chicken.

Oddly enough, it can be really challenging to get the right texture when cooking boneless chicken breasts. They cook quickly in the Instant Pot, but if you don't cook them long enough they get a weird, rubber-like texture that's nearly impossible to chew, and if you cook them too long, their texture gets dry.

Step 1: Brown the meat

Searing the meat is a great way to build layers of flavor into your curry, but you'll need to add it in batches to get a hard sear and prevent steaming. Heat the vegetable oil over medium-high heat in a large skillet. Add the meat in batches, browning it on all sides, about 5 minutes.

Yes you can! If you increase the rapeseed oil to 1 tbsp, add thinly sliced chicken breast chunks to the pan in step 1 and fry on a high heat for 5 minutes. Set aside and continue with the steps as normal, adding the chicken breast into the curry for the last 5 minutes of cook time.

Usually I would brown whatever meat I'm using in a dish as it tends to improve the taste.

If there's one food group you should avoid in the Instant Pot, it's dairy. The high heat and pressure can cause milk and cheese to curdle, separate or clump together.

Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.

Just like in a slow cooker, most dairy products such as cheese, milk and sour cream will curdle in an Instant Pot, no matter if you use the pressure cooking setting or the slow cooking setting. Add these ingredients after the dish cooks or avoid making the recipe in the Instant Pot altogether.

I am often asked if you can put coconut milk in a crockpot—the answer is yes, but not until the end of the recipe. I repeat, do not add coconut milk to a slow cooker right at the beginning; it will curdle as the recipe cooks.