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.
Alison says
What do you do if you don’t have access to garlic oil?
Jessica DeMay says
Hi Alison- if you don't need it low FODMAP then just use garlic powder. About 1 teaspoon. Enjoy!
Carissa says
Would it be possible to substitute breasts for the thighs?
Jessica DeMay says
Hi Carissa- yes, that will work. You make want to cut them in half to keep the cooking time down. Enjoy!
Wesley Mak says
I've used chicken breast a few times and it's just not as moist and juicy as thighs. This is a great recipe nonetheless.
Gina says
Are there any adjustments I need to make if I were doubling the recipe? My husband and I loved it!
Jessica DeMay says
Hi Gina- check the notes section for adjustments for doubling. I'm so glad you and your husband enjoyed it! Thanks!
Marianne Weaver says
One of my favorites for sure!! My boyfriend even made this at the Fire station that he works.
Jessica DeMay says
Thanks, Marianne! So glad you and your boyfriend like it!
Kristina says
This recipe turned out delicious! It was easy to follow, using my Instant Pot and had just a few ingredients.
Jessica DeMay says
Thanks for trying it and for the great feedback, Kristina! I'm so glad you like it!
Klaudia says
I loved this dish and my 16 month daughter could not stop eating it. I added a can of peas to it and it was wonderful.
Jessica DeMay says
Thanks for trying it, Klaudia! So glad you and your daughter like it!
Lori E Garvey says
great texture and all but, a little on the sweet side for our tastebuds---any suggestions? not the whole can of coconut milk? add more garlic and ginger?
thanks!!
Jessica DeMay says
Thanks for trying it, Lori. It shouldn't be sweet at all. Make sure you're using unsweetened coconut milk- this is a common mistake. If you're sure it's unsweetened then yes, maybe reduce it. For now, add more garlic and ginger and maybe tomatoes. Hope you still like it.
Janis says
I can't eat tomatoes (Crohn's Disease)...would this recipe work if I remove the tomatoes or should I add extra coconut milk for moisture? Thank you!
Jessica DeMay says
Hi Janis- you can just leave them out and add the whole can of coconut milk at the beginning. I've made it this way and it still turns out great. Enjoy!
gina says
looks amazing is there anything i can substitute for the tomatoes? I cannot have them!
thanks!
Jessica DeMay says
Hi Gina- you can just leave them out. Enjoy!
gina says
thank you!! cant wait to try this!
Denise says
Tried this tonight and loved it. So quick and easy and great flavor. Going to add potato and pineapple next time. Oh and some red paper to spice it up!
Jessica DeMay says
Thanks for trying it, Denise! So glad you love it and I love that idea for next time. 🙂