This Instant Pot Peanut Coconut Chicken Curry is a healthy, easy one pot dinner idea that's hearty, wholesome and perfect for chilly nights!
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How to make this recipe
- Add coconut oil, chicken, carrots, peanut butter, garlic, curry, turmeric, salt, cumin and coconut milk to Instant Pot in that order. Pressure cook for 3 minutes.
- Add cauliflower then pressure cook for 0 minutes. Do a quick release of pressure, and then open lid when safe and stir in red pepper.
- Top with peanuts and cilantro and serve alongside a bed of basmati or jasmine rice.
Ingredients and substitutions
- Coconut oil – butter, olive oil or a neutral oil can be used to replace coconut oil.
- Chicken breast – chicken thighs will make for a great alternative to chicken breast. This substitution may alter the cook time.
- Carrot – substitute carrot with a vegetable of choice. Similar vegetable options are celery, daikon, zucchini, etc.
- Peanut butter – almond butter, any nut butter or seed butter can be used in place of peanut butter.
- Garlic – fresh or jarred minced garlic will work in this recipe. Garlic powder can be used in a pinch.
- Curry powder – use a blend of coriander, cumin, turmeric and ginger if you don’t have curry powder available.
- Turmeric – saffron, ground ginger or dry mustard would work as substitutes for turmeric.
- Salt (to taste)
- Cumin – ground coriander, garam masala or paprika can be used in place of cumin.
- Coconut milk – use bottled or canned coconut milk in this recipe.
- Cauliflower – broccoli, cabbage or any root vegetable can be used in place of cauliflower.
- Red pepper – use any bell pepper of choice for this recipe.
- Peanuts (to garnish)
- Cilantro (to garnish)
- Jasmine rice – basmati rice, long grain white rice or any other rice can be used in this recipe.
Storing and reheating
Store these curry bowls as future meals for the week! Transfer the rice and coconut curry into meal prep containers then place your containers into the fridge. Your bowls will stay fresh for up to four days in the fridge, making this dish a delicious meal prep recipe! When you're ready to enjoy your peanut chicken coconut curry, warm up your dish in the microwave for 1-2 minutes. Make sure to sprinkle water overtop the rice and chicken so that dish doesn't dry out or have that “leftover” taste.
Freezing peanut chicken coconut curry
You can freeze this curry dish for up to 3 months. To reheat, sprinkle some water overtop and microwave for 6-7 minutes right from frozen, stirring halfway through. The texture may be slightly different, but overall this is a good freezer meal to have on hand!
Freeze with the desired serving of rice OR freeze your rice separately for future recipes.
More Instant Pot recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches
- I get all my free-range chicken breasts from Butcher Box
- Stock up on coconut milk here
Instant Pot Peanut Chicken Curry
Ingredients
- 1 tbsp coconut oil
- 1 lb medium-sized chicken breasts, diced
- 2 carrots, chopped
- 1/4 cup peanut butter
- 4 cloves garlic minced
- 1 tbsp curry powder
- 2 tsp turmeric
- 1 tsp salt
- 1/2 tsp cumin
- 1 (8 oz) can full fat coconut milk
- 1 head cauliflower, chopped into florets
- 1 red pepper, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 3 cups cooked basmati or jasmine rice
Instructions
- Add coconut oil, chicken, carrots, peanut butter, garlic, curry, turmeric, salt, cumin and coconut milk to Instant Pot in that order. Cook on high pressure 3 minutes and do a quick release of the pressure. Instant Pot will take about 15 min to preheat and the 3 min to pressure cook.
- Add cauliflower, then cook on high pressure 0 min (yes, zero minutes! It basically just steams the cauliflower without overcooking it). Do a quick release of pressure (there shouldn't be much), then open lid when safe and stir in red pepper.
- Top with peanuts and cilantro and serve alongside a bed of basmati or jasmine rice. Enjoy!
Video
Nutrition
Janet says
Question- are the calories you post per serving size?
Thanks so much!
Taylor Stinson says
Hey Janet! Yes they are 🙂
anna says
This looks great, excited to make it! Would I have to do anything different if using thighs instead of chicken breasts? Thanks!
Taylor Stinson says
Hey Anna, thank you! If you use boneless skinless thighs then you don’t have to do anything differently 🙂
Lauren says
I am hoping to make this, this week. Is the chicken added raw, or should the chicken be cooked first and then added to the pot?
Taylor Stinson says
Hey Lauren – the chicken is raw! It will get cooked when you turn the Instant Pot on and cook on high pressure.
Rebecca says
I just made this and its so good!!! I sprinkled a little bit of garam masala on top for a little extra flavor and its incredible! The cooking for 0 minutes works PERFECTLY for the cauliflower! Thank you so much for sharing!! I get bored easily when eating “healthy” so I am always looking for flavorful recipes to keep my taste buds satisfied. Can’t wait to try more of your recipes!
Taylor Stinson says
I was so surprised that 0 minutes works but it’s great for veggies like cauliflower and broccoli! Perfect way to steam veggies 🙂 So glad you liked it Rebecca!
Natalie says
Can I use Silk coconut milk unsweetened? Thanks!
Taylor Stinson says
Honestly I wouldn’t! That kind is made more for drinking than it is cooking.
Natalie says
I’m glad I asked! Thank you!
Louise says
Hi can I freeze this?
Taylor Stinson says
Hey Louise – you should be able to yes 🙂
Sebastiana says
Hi Taylor, this is a great dish but I feel that the quantity tumeric spice is too much as tumeric is a bitter and leaves explosive colour to the dish, therefore not much should be added to the dishes. I’m an Indian and we add tumeric to almost all our dishes every day.. I feel in this case, the quantity of half a teaspoon would be quite enough. I love the idea of peanut butter in tjos dish and will try my curries adding this ingrident. Overall, you are doing a great job so keep up the good work. 😉
Taylor Stinson says
Hey Sebastiana – thanks for weighing in! I quite liked it when I made it with the amount of turmeric listed but everyone’s tastes are different 🙂
Nadine says
I don’t have an instant pot. Can I make this in a regular pot on the stove? Would I have to change anything ?
Taylor Stinson says
Hey Nadine – I’m sure you could make this on the stove! I can’t give exact alternate directions because I haven’t tried it myself but I imagine it would be as simple as just sauteeing the chicken with spices, onions, etc and then adding in cauliflower/coconut milk and bringing to a boil then letting it all simmer. Let me know if you try it!
Kayla says
Do you use unsweetened coconut milk? I used unsweetened but might shoot for a bit sweeter, but not sure if using sweetened coconut milk would be too much
Taylor Stinson says
Hey Kayla – I usually use unsweetened (http://www.thaikitchencanada.ca/products/coconut-milk/coconut-milk-400-ml) I haven’t tried it with sweetened I don’t think!
Vero says
Your ingredient list doesn’t have red pepper in it
Taylor Stinson says
Sorry about that Vero – I’ve fixed it now!