Instant Pot Indian Coconut Chicken

I figure it’s high time I develop some new Instant Pot recipes. I mean, I really only have a handful posted on the blog, but I do cook quite of few things regularly in this bad boy, including my Cuban pork and cinnamon pear chunky applesauce

But it still blows my mind that I can cook up an entire meal, like this Instant Pot Indian Coconut Chicken, in just a matter of minutes and it tastes insanely good.  

White bowl with Jasmine rice and Indian Coconut Chicken made in the Instant Pot.

When I first started using the Instant Pot, I thought meals like this would come out mushy and ‘one note’ in flavor.  But I’ve been pleasantly surprised with the way it captures the flavors and textures of whatever I’m looking to make.

Instant Pot Indian Coconut Chicken

In fact, I think pressure cooking seals in flavor and maybe even enhances the herbs and spices.  I can’t say this for sure, but it kind of seems that way.  Try it and let me know what you think.

White bowl filled with Jasmine rice and Indian Coconut Chicken made in the Instant Pot.

Anyway, this Indian Coconut Chicken takes about 10 minutes to prep and 12 minutes in the Instant Pot on high pressure, and it makes the entire house smell like pure heaven.  I could smell this it all the way upstairs and I about melted into the ground. 

The dish is made of chicken thighs, petite diced tomatoes, full fat coconut milk (don’t skimp here), lentils, stock, onion, garlic, ginger, garam masala, turmeric, red pepper flakes and is finished with fresh lime juice and cilantro and served over the fluffiest Jasmine rice.  Now you know why it makes the house SMELL SO FREAKING GOOD.

If you want the house to smell amazing, this is the recipe to do the trick

Also, if you don’t have an Instant Pot, no fear.  You can follow the directions below for making this dish in a crock pot.  You could even make it on the stove top (which I love doing from time to time – the act of cooking is super therapeutic to me).

And if you want to make the best, fluffiest Jasmine rice ever, just simmer it with water or stock on the stove (2:1 ratio, liquid: rice), stirring frequently, until the water has mostly absorbed and the rice is tender. 

Stir in a little salt and BOOM.  Or, you can make it in the Instant Pot on the rice setting.  Either way makes super fluffy rice.

White bowls filled with Jasmine rice and Coconut Indian Chicken made in the Instant Pot.

Now tell me your Monday just went from being gloomy to amazingly delicious.


Instant Pot Indian Coconut Chicken

White bowl with Jasmine rice and Indian Coconut Chicken made in the Instant Pot.

Indian Coconut Chicken made in the Instant Pot (or crock pot) with chicken thighs, diced tomatoes, coconut milk, lentils, garlic, ginger, Indian spices and fresh lime juice and cilantro.  Served over fluffy Jasmine rice.

  • Author: Julie Andrews
  • Prep Time: 10-15 min
  • Cook Time: 20-25 min
  • Total Time: 30-40 min
  • Yield: Serves 6 1x
  • Category: Dinner
  • Method: Instant Pot or Crock Pot
  • Cuisine: Indian


  • 1 ½ pounds boneless skinless chicken thighs
  • 1 (15-ounce) can petite diced tomatoes with juice
  • 1 (15-ounce) can full fat coconut milk
  • 1 cup dried lentils
  • 1/3 cup unsalted chicken stock
  • 1 medium yellow onion, diced
  • 23 cloves garlic, minced
  • 2-inch piece fresh ginger, minced
  • 1 ½ tablespoons garam masala
  • 2 teaspoons ground turmeric
  • 11 ½ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes or cayenne pepper
  • Splash fresh lime juice (optional)
  • ½ cup fresh cilantro, chopped
  • 2 cups cooked Jasmine rice (for serving)


  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.


To Cook in the Crock Pot: Place all ingredients, except cilantro and Jasmine rice, into the crock pot and stir to combine.  Cook on low 4-6 hours or high 2-3 hours, until chicken shreds easily with two forks.  Stir in lime juice (if using) and cilantro.  Serve over cooked Jasmine rice with more chopped cilantro, if desired. 


  • Serving Size: 1/6 of recipe
  • Calories: 427
  • Sugar: 5
  • Sodium: 444
  • Fat: 22.5
  • Saturated Fat: 13.5
  • Unsaturated Fat: 9
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 6.5
  • Protein: 33
  • Cholesterol: 55

Keywords: ethnic, butter chicken, coconut chicken, lentil dal, easy, healthy

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You might also like...

Join the Discussion

2 thoughts on “Instant Pot Indian Coconut Chicken”

  1. I made this today and it’s delicious. I imagine it will only get better tomorrow. I made this with my slow cooker and it cooked perfectly. Thank you!

    1. Suzanne! I am SO glad you love this dish! It’s one of my faves and to be honest, I ate it almost every day last week for leftovers and loved it more every day. Thanks so much for sharing!!!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top