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Instant Pot Pressure Cooker Coconut Chicken

We made this easy dairy free pressure cooker coconut chicken with curry last night and it turned out amazing! A creamy Instant Pot chicken with vegetable dish served as a soup or on top of rice. Try our Thai style coconut chicken yourself and let us know what you think!

Pressure Cooker Coconut Chicken 2

This pressure cooker coconut chicken turned out really yummy! In just 3 minutes it’s done cooking and ready to eat. Thicken the sauce if desired and dinner is served! This is my husbands favorite amongst all our Instant Pot recipes. (originally published 4/18, affiliate links present)

My husband was trying to follow a dairy free diet for a while.

It was a bit of a struggle for me to come up with ideas because I’m so used to using milk products to create creamy soups and dishes. This was a winner though! You can make it in your Ninja Foodi too.

Let’s start with a few basic tips:

For reference, this is the pressure cooker I have and use for all recipe creations.

star wars instant pot

Instant Pot coconut chicken

Here are a few questions you might have before you get started making this:

What can you do with coconut milk?

Make this coconut chicken, our Instant Pot coconut rice pudding, or coconut banana bread. All of them are super tasty with a hint of your favorite tropical flavor inside.

It is a lactose-free, vegan milk substitute that can be used in a ton of recipes. Great if you’re looking for a dairy free milk alternative.

How do you make coconut chicken?

There are several styles of this popular dish. Some like to add shredded bits into their breadcrumb mixture when making chicken tenders. This is different where coconut milk is used and soaked into the meat.

Can you use coconut cream instead of coconut milk?

Not really. I would compare this to evaporated milk vs. condensed milk. One is MUCH thicker than the other. You’d need to dilute the cream if that is all you had. It would be sweeter too.

What does coconut curry taste like?

For this recipe you can omit or use this spice. It is up to you according to your taste buds. If you’ve never had this combination before, it is a bit sweet but mostly savory with hints of spice.

Just buy breasts or thighs, whatever is on sale. That is what I do.

chicken

What type of chicken should be used for coconut chicken?

  • I have used both cubed chicken breast or thighs depending on what looks good at the store.
  • Typically I prefer chicken thighs because they’re a lot more tender, and cheaper overall really.

Either way just make sure that you cube them so they’re the same size. This will ensure that every piece is cooked as tender as the other. It is important that they’re a similar thickness too.

You really want the meat to be able to absorb the flavors in the pot. I do not like extra thick breasts for anything. If that is all you can find I might slice it in half so it’s thinner.

instant pot chicken recipes

Pressure cooking everything in one pot is great for ease at the end of a busy day. I can put a healthy meal on the table in under 30 minutes with prep time included. Throw in veggies with the meat and sometimes pasta too.

Coconut curry is something different you can try. I love adding vegetables into my main dish.  These snap peas were perfectly tenderness when it was done.

  • You need items that are a bit firmer and can withstand a few minutes under high pressure and won’t fall apart.
  • Thick slices of carrots would work too if you really wanted to load it up.
Pressure Cooker Coconut Chicken 3

Usually I don’t incorporate meat and vegetables when cooking in my Instant Pot because veggies typically have shorter cook times. Meat obviously takes a lot longer.

Snap peas need a bit more time. Cutting the chicken into bite size pieces though and when you cook chicken a bit at the beginning, makes it work perfectly.

  • Whether you’re looking for a new dish or have someone with dietary restrictions at home like we do, this easy homemade Instant Pot coconut chicken recipe is really yummy.

You just add the chicken a bit using saute. I use olive oil but coconut oil could be used as well. Then cook on high pressure with the vegetables together.

Pressure Cooker Coconut Chicken

The whole process takes about 15 minutes with a quick release at the end. If you do a natural release the peas will be quite soft. That is your preference though.

Pressure cooker coconut chicken

  1. Boneless skinless chicken breasts – I used 2 medium sized but 3 would be okay too
  2. Onion
  3. Bell pepper
  4. Snap peas – fresh
  5. Ginger
  6. Garlic
  7. Fresh cilantro
  8. Chiles – I buy canned diced, mild
  9. Soy sauce
  10. Coconut milk
  11. Cornstarch – if you want to thicken it at the end
  12. Garam masala & curry powder – optional, add 2 tsp. each when you add spices, if you want to add bold flavors

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These are quick instructions but there is a printable recipe card at the bottom as well.

Time needed: 12 minutes.

Instant Pot coconut chicken

  1. Saute

    Add olive oil to Instant Pot and set to saute. Cut chicken into bite size pieces and dice your onion. Then add to your pressure cooker and cook until outsides of chicken pieces are white and pink is gone (doesn’t have to be completely cooked thru).

    Turn pressure cooker off.

  2. Add ingredients

    Add soy sauce, garlic, brown sugar, ginger, and salt. (add curry and garam masala now if adding those) Stir to coat chicken with spices. If you choose to add garam masala and curry add them now too and stir to combine.

    Add in diced bell pepper, can of chiles, cilantro, snap peas and coconut milk and gently stir to combine.

  3. Cook

    Put lid on and close steam valve. Set to pressure, high, for 3 minutes.
    Do a quick release of pressure when done.

  4. Thicken

    If you want liquid to thicken add 1/2 cup of hot liquid in pot to a small bowl with 1.5 tbsp. cornstarch and whisk together. Pour back into pot and slowly stir it in.

    Allow to sit for 5 minutes or so to thicken more if desired. Serve as is or on top of Instant Pot rice.

Pressure Cooker Coconut Chicken 2
Print Pin
5 from 2 votes

Pressure Cooker Coconut Chicken

We made this easy dairy free pressure cooker coconut chicken with curry last night and it turned out amazing! A creamy Instant Pot chicken with vegetable dish served as a soup or on top of rice, it was a flavorful dinner we all enjoyed. Try our Thai style coconut chicken yourself and let us know what you think!
Course Entree, Main Course
Cuisine American, Indian
Keyword chicken, coconut, dairy free, easy, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 570kcal
Author The Typical Mom

Ingredients

Instructions

  • Add olive oil to Instant Pot and set to saute.
  • Cut chicken into bite size pieces and dice your onion, add to your pressure cooker and cook until outsides of chicken pieces are white and pink is gone (doesn’t have to be completely cooked thru).
  • Turn pressure cooker off.
  • Add soy sauce, garlic, brown sugar, ginger, and salt. (add curry and garam masala now if adding those) Stir to coat chicken with spices. If you choose to add garam masala and curry add them now too and stir to combine.
  • Add in diced bell pepper, can of chiles, cilantro, snap peas and coconut milk and gently stir to combine.
  • Put lid on and close steam valve.
  • Set to pressure, high, for 3 minutes.
  • Do a quick release.
  • If you want liquid to thicken add 1/2 cup of hot liquid in pot to a small bowl with 1.5 tbsp. cornstarch and whisk together. Pour back into pot and slowly stir it in.
  • Allow to sit for 5 minutes or so to thicken more if desired.
  • Serve as is or on top of white rice.

Video

Nutrition Facts
Pressure Cooker Coconut Chicken
Amount Per Serving (4 oz)
Calories 570 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 24g150%
Cholesterol 85mg28%
Sodium 892mg39%
Potassium 658mg19%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 6g7%
Protein 25g50%
Vitamin A 1230IU25%
Vitamin C 78.9mg96%
Calcium 53mg5%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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