This Paleo Whole30 Instant Pot Chicken Curry is quick, flavorful, and simple to make with just seven ingredients. Cooking it in the Instant Pot keeps the chicken moist and produces a silky, rich sauce. It’s gluten-free, dairy-free, and can be adapted for low FODMAP diets.
This recipe started when my brother returned from Nepal requesting curry. I developed a very easy version that he and my husband love. After testing it carefully—measuring, timing, and adjusting—I arrived at a reliable method that yields consistent results. It’s become a family favorite, and even my toddler enjoys it.
Photos show the curry served over rice, but if you’re doing Whole30, cauliflower rice, roasted or fried potatoes, or other compliant sides work beautifully. Don’t be distracted by the rice in the pictures—the curry is delicious with many accompaniments. (Updated: added pictures without rice; still just as tasty.)
A key tip: don’t add the coconut cream before pressure cooking. Open the can, pierce the thick cream layer and drain only the thin coconut milk into the pot for cooking. Reserve the thick cream and stir it in after pressure cooking for a smoother texture and better flavor.
I often double this recipe because it disappears quickly. It reheats well and is great for meal prep.
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 13.5 oz can full-fat coconut milk, divided
- 1 tablespoon garlic oil
Instructions
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Place the chicken in the Instant Pot. Add curry powder, ground ginger, diced tomatoes, salt, and the thin coconut milk from the can. Pierce the top cream layer and drain the thin milk into the pot; reserve the thick cream for later.
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Stir to combine, seal the lid, select Manual/Pressure Cook, and set for 8 minutes.
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When cooking finishes, quick-release the pressure. Open the lid, remove the chicken to a cutting board, then add the reserved coconut cream and garlic oil to the pot.
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Select Sauté and simmer for about 10 minutes to reduce and thicken the sauce. While it simmers, chop the chicken into bite-size pieces.
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Return the chopped chicken to the pot, stir to coat in the sauce, cancel the cooking function, and serve.
Notes:
*Use a spicier curry powder if you prefer more heat—bulk or specialty blends work well.
*To double the batch: double the chicken, curry powder, and ginger; add an extra ½ teaspoon salt and a bit more garlic. Keep the same amounts of tomatoes and coconut milk. Cooking time remains the same.
*Stovetop method: Combine tomatoes, the entire can of coconut milk, garlic oil, salt, curry powder, and ginger in a saucepan. Add chicken, cover, and bring to a simmer over medium heat (about 5 minutes). Reduce to medium-low, cover, and cook about 13 minutes, stirring occasionally. Remove chicken, continue reducing the sauce, chop the chicken, then return it to the pan and serve.
Nutrition Information
