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4.9 from 28 votes

Paleo Whole30 Instant Pot Chicken Curry

Prep Time2 mins
Cook Time18 mins
Total Time20 mins
Servings: 4 people



  • 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. 


*Check for ingredients if needing to be low fodmap, I have seen some with onion and garlic in them. Trader Joes and Simply Organic are two good ones. 
*My brother likes a spicy curry powder that I buy in bulk at a health food store. So go for that if you like spice! 
*To make a double batch, double the chicken, curry powder, ginger, add 1/2 teaspoon more salt, and more garlic. Use the same amount of tomatoes and coconut milk. The cooking time stays the same! 
*For stove-top. Place tomatoes, entire can of coconut milk, garlic oil, salt, curry powder, and ginger in a sauce pan. Put the chicken thighs in making sure they are fully covered. Place over medium heat and bring to a simmer- about 5 minutes. Reduce heat to medium-low, cover and cook 13 minutes stirring regularly. Remove chicken to a cutting board and leave the sauce to keep cooking. Chop chicken and place it back in the pan. Remove from heat and serve.