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Instant Pot Curry Chicken Thighs

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.

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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).


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