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Easy Creamy Instant Pot Coconut Curry Chicken (Gut-Friendly)

Easy Creamy Instant Pot Coconut Curry Chicken (Gut-Friendly)

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A comforting, gut-friendly Instant Pot coconut curry chicken made with warming spices, creamy coconut milk, and a smooth arrowroot-thickened sauce. This easy, dairy-free dinner supports stable energy and digestion while keeping weeknight cooking simple and stress-free.
Prep Time:15 minutes
Cook Time:30 minutes
Thickening Time::5 minutes
Total Time:50 minutes

Equipment

  • Instant Pot or other electric pressure cooker
  • cutting board
  • Sharp Knife
  • measuring cups and spoons
  • small bowl for slurry
  • Wooden spoon or silicone spatula
  • can opener
  • Serving spoon or ladle

Ingredients

  • 2 lbs chicken breasts cut into chunks
  • 2 tablespoons coconut oil
  • 3 garlic cloves minced
  • 1 medium onion chopped
  • 1 13.5 oz / 400 ml can full-fat coconut milk
  • 1 6 oz / 170g can tomato paste
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1 teaspoon chili powder optional
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1.5 tablespoons arrowroot powder
  • 3 tablespoons cold water to make slurry
  • Fresh chopped cilantro for garnish

Instructions

  • Set Instant Pot to Sauté (Normal). Add coconut oil.
  • Once hot, add chopped onion and garlic. Cook for 4–5 minutes until translucent.
  • Stir in garam masala, curry powder, and chili powder. Cook for 1 minute to bloom the spices.
  • Stir in coconut milk, tomato paste, salt, and pepper until smooth and well combined.
  • Add the chicken chunks and stir to coat well with the sauce.
  • Cancel Sauté. Lock the lid, set the valve to Sealing.
  • Cook on High Pressure for 10 minutes.
  • Let it naturally release for 15–20 minutes, then manually release any remaining pressure.
  • In a small bowl, mix 1.5 tablespoons arrowroot powder with 3 tablespoons cold water until smooth.
  • Turn Instant Pot back to Sauté (Low). Once the sauce is simmering, slowly stir in the arrowroot slurry.
  • Stir constantly for 1–2 minutes until the sauce thickens slightly. Then turn off heat.
  • Top with chopped cilantro.
  • Serve with rice, quinoa, cauliflower rice, or naan.

Video

Notes

Nutritional Information per serving (for the curry only):
Carlories: 461
Fat: 30g
Carbohydrates: 19g
Protein: 31g
Course: dinner, Lunch, Main Course
Cuisine: Indian
Keyword: anti inflammatory chicken curry, arrowroot thickened curry, coconut milk chicken curry, creamy coconut curry chicken, dairy free instant pot chicken, easy instant pot coconut curry chicken, gluten free coconut curry chicken, gut friendly curry recipe, healthy instant pot dinner, high protein dairy free dinner, instant pot chicken curry, stress supportive dinner recipe, weeknight instant pot meal
Servings: 6
Calories: 461kcal