Easy Instant Pot Coconut Chicken Stew That’s Bursting with Flavor

This Instant Pot Coconut Chicken Stew is a hearty, comforting dish that combines creamy richness with savory spices for a quick, delicious meal.

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Prep Time 10

Cook Time 30

Natural Release Time 10

Total Time 50

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew Base

1 pound chicken thighs, bone-in for extra flavor
1 can coconut milk the star ingredient
2 cups chicken broth enhances depth
1 medium onion chopped
3 cloves garlic minced

For the Spice Blend

1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

For Freshness and Garnish

2 tablespoons fresh lime juice to brighten
1/4 cup cilantro leaves for garnish
green chili optional for heat

Equipment

Instant Pot

Method

Cooking Instructions

Heat oil in the Instant Pot on sauté mode until shimmering.
Add chopped onions and garlic, stirring until translucent.
Stir in cumin, turmeric, smoked paprika, salt, and pepper. Cook for 1 minute.
Brown chicken thighs in the spiced base for 2-3 minutes each side.
Add coconut milk and chicken broth, stir to combine.
Secure the lid and set to high pressure for 12 minutes, then natural release for 10 minutes.
Remove chicken thighs, shred, and return to the stew.
Stir in fresh lime juice and adjust seasoning if needed.
Ladle into bowls and garnish with cilantro and green chili.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For extra crunch, top with toasted coconut flakes. Adjust spice heat with green chili according to preference.

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