This Paleo Whole30 Instant Pot Chicken Curry is so fast and flavorful! It is so easy to make and only has 7 ingredients. Using the Instant Pot saves time and the result is moist chicken, creamy sauce, and rich flavor. You will love it! Gluten free, dairy free, and low fodmap.
My brother went to Nepal a few years ago and came back requesting curry. I had never made curry so I researched it a little and made a super easy version. He loved it! I have since made it for him and also my husband more times than I can count. The thing is, if I'm not cooking for the blog, I don't measure. So I had to actually measure, and time, and pay attention and it came out great. And hey, I can remake it again exactly the same now. My brother will usually tell me THIS IS THE BEST EVER and I'm like, great, I have no idea what I did 😉
Yes, there is rice in some of the pictures. If you are doing a Whole30 (like I am), use cauliflower rice or fried potatoes, or whatever works for you. Don't get hung up by the rice in the picture. (Updated September 2018 to add some pictures without rice. It's still just as delicious!)
I made this twice in one day to make sure I had it perfect. One important thing to do is not add the coconut cream before cooking. It makes the final product not as smooth and the taste wasn't as good. If you take the can of full fat milk, make a tiny hole in the thick top part and let all the coconut water dump into the pot with the chicken. Then save the thick cream for after the pressure is released.
Next time I make it, which will be soon, I know I'll make a double batch because even my 2 year old loved it.
Here are more Instant Pot recipe to try that you will love: Paleo Whole30 Beef Barbacoa (Chipotle Copycat), Paleo Whole30 Instant Pot Pot Roast, Paleo Whole30 Stuffed Pepper Soup.
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Paleo Whole30 Instant Pot Chicken Curry
Ingredients
- 6 boneless skinless chicken thighs, about 1.2 pounds
- 1 tablespoon curry powder*
- 1 teaspoon ground ginger
- 1 14 oz can fire roasted diced tomatoes
- 1 teaspoon salt
- 1 13.5oz can full fat coconut milk, divided
- 1 tablespoon garlic oil
Instructions
- Place the chicken in the Instant Pot and add in the curry powder, ginger, tomatoes, salt, and milk from the coconut milk. The cream will be at the top, make a small hole and let all the thin milk pour into the pot and save the cream for after the cooking.
- Stir together and place the lid on. Hit "manual" and reduce the time to 8 minutes.
- Once done cooking, quick release by hitting "cancel" and releasing the pressure valve. Once the pin drops, open the lid. Remove the chicken to a cutting board and add in the coconut cream that was saved and the garlic oil.
- Hit "saute" and cook for 10 minutes to reduce and thicken. While that is cooking, chop up the chicken into bite size pieces.
- Add the chicken back in and stir to fully coat. Hit the "cancel" button and serve.
Notes:
Nutrition Information
Wesley Mak says
This was an awesome curry fix without all the grease that I find in takeout. The hardest part was deboning and skinning the thighs, but I guess I could buy them prepared next time. Do you ever make with the bone in? Overall delicious and easy to make. Thank you.
Jessica DeMay says
You're welcome, Wesley! Thanks for trying it! I'm so glad you like it. I make them with boneless skinless thighs. I have had someone make it with bone-in and just add a couple minutes of cook time.
Janet says
Should I adjust the recipe in any way for a bone-in chicken thigh? I bought some because they cost less.
Thank you!
Jessica DeMay says
Hi Janet- you may want to add 2-3 minutes, but that's probably all. If it has skin on then that will be mushy after cooking and you'll want to remove it. I hope you love it!
Janet says
I added two minutes to my cook time and it turned out great!!
This pack of chicken was skinless with the bone in, I won't be afraid to buy with the skin on next time. I'll remove the skin and trim the extra fat.
Is it possible to make a double batch of this recipe? My son devours this dish, I can't stretch left-overs out of this serving size! haha
Jessica DeMay says
Great to know! Thanks for coming back to leave feedback! Yes, I usually double it and I'll update that right now in the notes. The leftovers are so good!
Melissa says
Dannnng this is good! I used to fuss over curry...roasting spices, pulsing fresh garlic and ginger to a paste, marinating in the fridge, etc, but no more of that! This recipe eliminates all the hassle and is just as flavorful as the fussy, time-consuming dishes I used to make. I love it! I added turmeric, fenugreek, Kashmiri chili powder, cardamom, and coriander and it is amazing! Thank you!
Jessica DeMay says
You're welcome, Melissa! Thank you so much for trying my recipe and for the great feedback! I'm so glad you like it just as much as the more complicated version 🙂
Janet says
This will be on the constant rotation!! So good and so easy!!
Jessica DeMay says
Thanks, Janet! So glad you like it!
Lauren says
This recipe is SO YUMMY. Closest thing to restaurant quality that I’ve ever made and it was super easy! I didn’t have the diced tomatoes or garlic oil, so I had to sub 3 T of tomato paste and fresh garlic. It was still divine. I love your tip to add the coconut cream after cooking- I think it made a real textural difference. Thank you for sharing the recipe!
Jessica DeMay says
You're welcome, Lauren! Thanks for trying it and for the great feedback! That is such a nice compliment. Great to know those substitutions work- thanks! I'm glad you liked that tip, I thought it made a big difference.
Adrian says
WHOA!!!!! This is awesome....had to stop eating to come tell you. Added some diced onion and fresh jalapeno for a little more kick!
Great job!
Jessica DeMay says
Thanks, Adrian! I'm so glad you like it! Those additions sound delicious!
Janet says
This was fantastic, super fast to make and delicious. I had mine with roasted cauliflower rice, my son had his with brown rice. I had to get him to slow down with the seconds because I want to have some for lunch tomorrow!!
I will be making this multiple times as a staple dish!
Thanks so much for posting!
Jessica DeMay says
You're welcome, Janet! Thanks for trying my recipe! I'm so glad you and your son like it! 🙂
April says
This sounds great but isn't coconut milk high on fodmap? Could I use almond milk instead ( it is low fodmap)
Jessica DeMay says
Hi April- coconut milk is low fodmap up to half a cup. So unless you eat half of this you're alright. I actually make it a lot of times with twice the chicken and seasonings, but the same amount of coconut milk. You can use almond milk though if you'd like. Enjoy!
Sarah says
This recipe is ridiculously yummy and quick and easy to make. I added a steamer basket on top of the chicken mixture and added quartered potatoes and baby carrots. Not sure if the steamer basket was necessary but I’m paranoid of getting the burn message. This is now my favorite thing to cook! Thank you for sharing!:)
Jessica DeMay says
You're welcome, Sarah! Thanks for trying it and for the great feedback! I love the idea of adding potatoes and carrots- yum! Ha- that is a scary message to get 🙂
Connie says
Hi, Can I use heavy whipping cream or milk in place of the coconut Milk? TIA
Jessica DeMay says
Hi Connie- Yes, heavy cream would be best for the creaminess. Enjoy!