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Instant Pot Curry Chicken Thighs

| Updated Jun 2, 2018

I played around with some ingredients I had on hand to try making a Curry Chicken in my 6 quart Instant Pot and I was richly rewarded and willing to share with you! Remember to halve for 3 qt Instant Pots.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:

Serves 3


5  bone in chicken thighs

1 1/2 tbsp. vegetable oil

1 1/2 tbsp. coconut oil

1/2 red onion, chopped

2/3 cup organic chicken broth

12 oz. evaporated milk

1 tsp garlic powder

1/4 tsp ground cayenne pepper

1/2 tsp ground ginger powder

4 tsp curry powder

4 1″ x 1″ slices of crystalized ginger, diced

1 lime


  1. Turn Instant Pot on to saute', pour vegetable oil and coconut oil in to the pot.
  2. Saute' red onion and chicken for 5 – 7 minutes.
  3. In a bowl combine remaining ingredients and pour the mixture into the Instant pot.
  4. Set Instant Pot on Manual, 30 minutes High Pressure.
  5. Let Instant Pot naturally depressurize.
  6. Garnish with chopped Thai basil and dried coconut (optional).


Mike Wendland

Published on 2018-06-02

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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