curry chicken instant pot recipe

Written BySheba G Updated On
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The Best curry chicken instant pot recipe

I love making curry chicken in the Instant Pot because it is quick and easy. The pressure cooker makes the chicken tender and the flavors blend perfectly. My kids love this dish with rice and it is a regular dinner in our home. It is also a healthy meal with protein and vegetables. This recipe is great for busy weeknights or when you want a comforting meal without spending hours in the kitchen. It is also perfect for family gatherings because everyone enjoys it.

Instant Pot Curry Chicken

4.8 from 592 votes

This Instant Pot curry chicken is a flavorful and comforting dish made with tender chicken, aromatic spices, and a creamy sauce. It is quick to prepare and perfect for a weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs, cut into chunks
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Curry Sauce

1 onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 can (14 oz) diced tomatoes
1 can (13.5 oz) coconut milk
1/2 cup chicken broth
1 tbsp tomato paste

👨‍🍳Directions

1Season the chicken chunks with salt and pepper.
2Turn on the Instant Pot to saute mode and add olive oil. Once hot, add the chicken and cook until browned on all sides, about 5 minutes. Remove and set aside.
3Add the onion, garlic, and ginger to the pot. Saute for 2-3 minutes until fragrant.
4Stir in the curry powder, cumin, coriander, and turmeric. Cook for 1 minute.
5Add the diced tomatoes, coconut milk, chicken broth, and tomato paste. Stir well.
6Return the chicken to the pot. Close the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
7Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8Serve the curry chicken over rice or with naan bread.

🔧Equipment

Instant Pot
Cutting board
Knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 700mg🌾Total Carbs: 15g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Tips: For a spicier curry, add a chopped chili pepper or a teaspoon of red pepper flakes. You can also use chicken breasts, but reduce cooking time to 8 minutes.

Watch Video Of How Instant Pot Curry Chicken Works

This Instant Pot curry chicken is a meal I make over and over again because it is so reliable and delicious. It is perfect for family dinners or when you need to feed a crowd without stress. I hope you try it and enjoy it as much as we do.

❓ Frequently Asked Questions About Instant Pot Curry Chicken

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just increase the cooking time to 15 minutes on high pressure and make sure the chicken is fully cooked through.

2. How do I make this curry chicken dairy-free?

This recipe is naturally dairy-free because it uses coconut milk instead of cream. Check your curry powder to ensure it has no dairy additives.

3. Can I add vegetables to this curry?

Absolutely. Add diced potatoes, carrots, or bell peppers along with the chicken. They will cook well under pressure.

4. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.

5. What can I serve with this curry chicken?

Serve it over steamed rice, with naan bread, or with quinoa for a healthier option. It also goes well with a side of steamed vegetables.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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