Instant Pot Coconut Chicken Curry

Ingredients

• 1.5 lbChicken thighs$5.63
• 1 canCanned tomatoes$1.20
• 1 canCoconut milk$2.20
• 2 tbspCurry paste$0.80
• 1Onion$0.90
• 3Garlic cloves$0.12
• 1 tbspOlive oil$0.19
• 1 tspSalt—
• 1/4 tspBlack pepper$0.03
• Total for 4 servings$11.07

Most of the cost is chicken thighs ($5.63) and coconut milk ($2.20). With oil, spices and staples already at home, the shop drops to about $6.68. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Cut the chicken thighs into 1-inch pieces and season them evenly with the salt and black pepper. Dice the onion and mince the garlic.
2. Set the Instant Pot to Sauté on medium heat and add 1 tbsp olive oil; once shimmering, add the diced onion and cook for 3 to 4 minutes until softened and translucent.
3. Stir in the garlic and the curry paste and cook, stirring, for about 1 minute until fragrant.
4. Pour in the canned tomatoes and scrape up any browned bits from the bottom of the pot so it doesn't show a burn warning, then add the seasoned chicken and pour in the coconut milk.
5. Lock the lid in place, set the steam valve to Sealing, and pressure cook on High Pressure for 8 minutes.
6. Allow pressure to release naturally for 5 minutes, then turn the steam release valve to Venting to release any remaining steam until the float valve drops.
7. Carefully remove the lid, verify the chicken internal temperature has reached at least 165°F (74°C) with no pink remaining, and set to Sauté for 2 to 3 minutes if you prefer a thicker sauce.
8. Taste and adjust seasoning with additional salt if desired, then ladle the curry into bowls and serve hot, optionally garnished with fresh cilantro or alongside cooked rice.