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Instant Pot Curried Lemon Coconut Chicken

  • Author: Katie Kimball
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 6 servings 1x
  • Category: main course


This recipe was adapted from a slow cooker recipe and worked great in the Instant Pot! Make it grain-free with lots of side veggies or serve over rice. So fast, easy, and delish!


  • 1 can full fat coconut milk
  • 1/4 c. lemon juice
  • 1 Tbs. curry powder
  • 1 tsp. turmeric
  • 1/2 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • about 4 lbs. chicken – breasts, thighs, or a combo (whatever you have)
  • optional: 1/2-1 tsp. lemon zest

ship kroger


  1. Mix the coconut milk, lemon juice and spices together in a bowl or glass measuring cup. (Don’t worry about incorporating that large chunk of coconut cream from the top of the can of coconut milk; just mix the liquidy part together.)
  2. Pour a little bit on the bottom of the Instant Pot.
  3. Add the chicken.
  4. Pour in the rest, including the coconut cream chunk if you’ve got one, on top of the chicken.
  5. Lock in the lid and close the valve.
  6. Turn the IP to “poultry” which should be 15 minutes at high pressure.
  7. If working with frozen chicken breasts, add 10 minutes to the cook time and you should be fine (although I haven’t tested this yet).
  8. It will take about 20 minutes to get to pressure.
  9. After the 15 minute cook time, use the quick release by opening the valve.
  10. Test chicken for doneness by cutting open and observing the center (if you see any pink, turn the IP back on for another 5-10 minutes on manual high pressure – it will heat up much quicker because everything is already so hot).
  11. Use 2 forks to shred the chicken up in the pot (or remove to a plate if you’re having trouble getting it all in the pot).
  12. Optional: Add 1/2-1 tsp. lemon zest after cooking.
  13. Serve with steamed or roasted veggies or over rice.


Recipe adapted from Pure and Simple Nourishment, which was a slow cooker recipe. You can absolutely toss everything in a slow cooker and do 4 hours on high or 8 on low with the same result!

If you’d like the sauce thicker, stir in a Tbs. or two of arrowroot starch after cooking.

Curried Lemon Coconut Chicken Nutrition Info


  • Serving Size: 1/6 of the recipe
  • Calories: 612
  • Sugar: .3g
  • Sodium: 397mg
  • Fat: 25.5g
  • Saturated Fat: 16.9g
  • Carbohydrates: 3.2g
  • Fiber: .5g
  • Protein: 89.4g
  • Cholesterol: 233mg