Instant Pot Coconut Curry Chicken – Whole30


  • 2 boneless skinless chicken breast, cubed
  • 4 cloves of minced garlic
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • ¼ tsp black pepper
  • ½ tsp chili powder
  • ½ red onion, diced
  • 1 tbsp dry basil
  • ½ tsp cardamom
  • 1 tsp ginger paste
  • 1 can coconut milk
  • 1 tbsp tapioca starch
  • 1 tbsp chopped cilantro


  1. Set Instant Pot to Saute and when it says HOT add oil, chicken, and garlic; stir until chicken is browning.
  2. Add curry, chili powder, onion, basil, cardamom, and ginger paste and stir until well coated.
  3. Hit cancel and stir in coconut milk.
  4. Lock lid and set vent to sealing.
  5. Set Instant Pot to manual high pressure for 5 minutes.
  6. When Instant Pot beeps, release pressure and remove lid.
  7. Remove ¼ cup liquid and mix in tapioca starch.
  8. Set Instant Pot back to Saute and when it comes to a boil, pour in starch mixture.
  9. Stir and let simmer for 5 minutes until thickened.
  10. Serve over cauliflower rice and top with cilantro.
Recipe Card powered byTasty Recipes