Instant Pot Chicken Lentil Curry

It still blows my mind that I can cook up an entire meal, like this Instant Pot chicken lentil curry, in just a matter of minutes and it tastes insanely good.  

This fabulously cozy curry dish has juicy, pulled chicken and tender lentils in a coconut milk broth with tomatoes, lime, cilantro, turmeric, garlic and ginger served over fluffy Jasmine rice.

Yum, yum, yum.

How to make Instant Pot Indian coconut chicken

Featured Ingredients

• Chicken thighs: I use chicken thighs because they are tender and juicy and can withstand being simmered or cooked for long periods of time while retaining that tenderness and juiciness. Grab a pack of boneless, skinless thighs for this recipe.
• Lentils: I love lentils in this dish, and they're inexpensive. Keep a container or bag of them in your pantry for recipes like this one. P.S. they're loaded with fiber and protein!
• Diced tomatoes: Grab a can of regular or fire roasted diced tomatoes and toss them in (even if you think it sounds like an odd addition to this recipe, I promise it's good!).
• Coconut milk: The full fat canned kind.
• Stock: I always use stock for recipes like this one (and soups), because it's loaded with flavor. Adding just water won't do any favors from a flavor perspective.
• Onion, garlic, ginger: Flavor, flavor, flavor!
• Garam masala, turmeric: Beautiful curry flavors + color from the turmeric. I add them while the vegetables are sauteing to bring out the maximum flavor of the spices.
• Lime: For acidity and fresh flavor.
• Cilantro: If you like it, add a handful of freshly chopped.
• Rice: I love fluffy Jasmine rice for this dish!

Step-by-Step Instructions

1. Place all ingredients, except lime juice (if using), cilantro and rice into the Instant Pot. Stir to combine.  Set on high pressure, sealed, for 11 minutes.
2. Once the 11-minute timer goes off, let sit 5 minutes. Use a wooden spoon to flip from sealed to venting and let the steam escape.  Once finished, carefully open the lid.  Carefully shred chicken with two forks.  Stir in lime juice (if using) and chopped cilantro.
3. Serve over cooked Jasmine rice with more chopped cilantro, if desired.

Recipe Substitutions and Alterations

• Chicken thighs: You can use chicken breasts, but they shouldn't be overcooked, so be carefully during the cooking process. You could also use shredded pork or beef for this recipe.
• Lentils: You could omit them from the recipe, then add a can or two of cooked chickpeas during the final steps of this recipe.
• Coconut milk: You could use a few tablespoons of heavy cream or half and half instead.
• Stock: You can use store-bought stock or make your own.
• Garam masala: You can buy garam masala spice mix or make your own.
• Cilantro: Swap with parsley if you're not a fan of cilantro.
• Rice: Swap Jasmine for basmati or regular brown or white rice.

Nutrition Considerations

• To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
• To make this dairy free: This recipe is naturally dairy free.
• To make this vegetarian: Swap the chicken for firm tofu or 2 cans cooked chickpeas. Use vegetable stock instead of chicken stock.
• To make this vegan: Swap the chicken for firm tofu or 2 cans cooked chickpeas. vegetable stock instead of chicken stock.
• To make this nut free: This recipe is nut free. Be sure all packaged ingredients are nut free.

Fantastic Instant Pot recipes:

• Instant Pot Bean Soup
• Instant Pot Split Pea and Ham Soup
• Instant Pot Chicken Vindaloo
• Instant Pot Peanut Butter Chicken Curry
• Instant Pot Beef Barley Soup
• Instant Pot Chunky Applesauce

Print