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Instant Pot Chicken Coconut Basil Curry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 5 Plates


  • 1 Tbsp Butter
  • 1 Small Onion Chopped
  • 3 Cloves Garlic Chopped
  • 3 Chicken Breasts
  • 2 Tsp Curry Powder
  • 1 Cup Bone Broth
  • 1 Cup Coconut Milk
  • 4 Basil Leaves Chopped
  • Salt + Pepper


  • In the Instant Pot, put on sauteé mode and add the butter, onions, and garlic. Sauteé it for a couple of minutes to strengthen the flavor.
  • After a couple of minutes, add the rest of the ingredients into the Instant Pot. Mix well.
  • Turn on Instant Pot and and manual high pressure for 20 minutes.
  • When it's finished, vent the IP and take the chicken out.
  • Turn the Instant Pot back on sauteé mode and reduce the broth/milk down until it's thick. To help this process, you can add a tapioca flour slurry a couple of times until it's thick to your preference. (To make a slurry, add 1 tbsp tapioca flour with a small amount of water and mix into the liquid you are trying to thicken.)
  • After the sauce has thickened, add the chicken back in. Serve over rice and veggies!