This Delicious Instant Pot Curry Recipe Is So Easy, You'll Want It Every Night

POPSUGAR Photography | Angela Elias
POPSUGAR Photography | Angela Elias

I love to cook, but as a working mom, whipping up fresh meals for weeknight dinners can be challenging. Enter my two secret weapons: the Instant Pot and Trader Joe's. If you aren't already in the know about the Instant Pot's versatility and crazy cooking speed, it's definitely worth checking out. You can throw in frozen meat and uncooked beans and tenderize an entire pot roast in no time. And because you can use it to sauté, pressure cook, slow cook, cook grains, and so much more, you only have one thing to wash afterward. Heaven!

I like to pair this ingenious invention with Trader Joe's pantry and freezer staples to create delicious meals that come together in about 30 minutes. I recently combined the two to make this coconut chicken curry and was surprised by how easy it was to make (no chopping necessary, and you can buy all of the ingredients at Trader Joe's)! If you're looking for a fast, healthy, and tasty dinner to pull together in a pinch, give this one a try.

— Additional reporting by Haley Lyndes

POPSUGAR Photography | Angela Elias

Instant Pot Coconut Chicken Curry

Cook Time35 minutes
Yield4 servings

From Angela Elias, POPSUGAR Food


    • 1 bottle Thai yellow curry sauce (I use Trader Joe's)
    • 1 can coconut milk
    • 1-2 pounds boneless, skinless chicken tenders
    • 1 can garbanzo beans, rinsed and drained
    • 1 cup frozen spinach
    • 3/4 cup frozen peas
    • Salt, to taste
    • Frozen organic brown rice
    • Sriracha, to taste
    • Fresh lime for garnish, optional
    • Frozen Tandoori naan


    1. Pour the yellow curry sauce and coconut milk into the Instant Pot.

    2. Once all of the steam is released, open the lid, remove the chicken, place it on a cutting board, and shred it. Once the chicken is shredded, return it to the pot of curry.

    3. Add garbanzo beans, spinach, peas, and salt to taste, and stir to combine.

    4. Place the lid back on to keep the curry warm while you microwave your frozen rice. Serve the curry over rice, top it with sriracha and a squeeze of fresh lime, and heat up a side of Tandoori naan for extracarb-y goodness!