This Instant Pot Peanut Coconut Chicken Curry is a healthy, easy one pot dinner idea that's hearty, wholesome and perfect for chilly nights!
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
- 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
- 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!