Take your senses on a spectacular journey with this simple Instant Pot Chicken Curry. Made with tender chicken, vegetables, delicious spices, in a creamy curry and coconut milk sauce, this healthy and satisfying dish is ready in 30 minutes. Serve on a bed of rice or break off a piece of warm naan bread and scoop up that irresistible sauce!
If you are looking for another mouthwatering curry dish Curry Chicken and Chickpeas is one of my family’s favorites. Curried chickpeas, otherwise known as Chana is a spectacular filling for a roti. If you’ve never tried it, you must!
It is hard to believe something with such complex and deep flavors is so easy to make. Making this tasty and aromatic meal from scratch in your Instant Pot will transform your tastebuds in all kinds of amazing ways.
Curry is a blend of spices and herbs usually consisting of curry powder or paste, cumin, and ginger, and can be used in such a variety of ways. It is widely used in many other parts of the world such as countries in Asia, Africa, the Middle East, and the Caribbean. Each with their own unique twists and versions but equally as delicious!
Red curry, yellow curry, and green curry can sometimes be used interchangeably, depending on the recipe, but they do have distinct tastes and are typically used for specific recipes. This recipe uses yellow curry powder which gives it that standout bright color.
My favorite version is the one so commonly found in Indian restaurants. Ingredients like onion and ginger combined with the cumin, curry powder, cayenne, along with potatoes and carrots for a hearty texture will take you on a trip to India right in your kitchen!
Make this family-friendly dish in a pinch for dinner on any busy weeknight, and have leftovers for lunch the next day. Cook up a storm on a lazy Sunday and portion and freeze for a later date.
We are so lucky to live in a multicultural society where we can share each other’s cultures, traditions, and dishes. We honor them by acknowledging where they come from and continue to give thanks and share our own versions. I hope you enjoy mine!
How to make Instant Pot Curry Chicken
Cut your boneless, skinless chicken breasts into 1-inch pieces. Turn on your Instant Pot and set to Saute and allow it to heat up. Add the oil and chicken. Season with salt and pepper. Stir often to avoid sticking to the bottom of the pot.
You can use whatever oil you have on hand. Some great choices would be vegetable oil, avocado oil, coconut oil, or canola oil.
Once the chicken is cooked, remove, and set aside. Add the onions, and saute to caramelization. Stirring continuously.
Add the chicken broth to deglaze the bottom of the pan, scrape the bottom bits off with a wooden spoon. Add the minced garlic, tomato paste, ginger paste, soy sauce, curry powder, and cayenne. Stir well to combine.
Return cooked chicken back into the Instant Pot and stir. Add the diced potatoes and sliced carrots in as well and stir to combine.
Place lid on the Instant Pot and set to Manual-High Pressure.
When it is done, allow to naturally release. Once done, turn the valve on top with a towel to let any remaining steam escape. Be careful, it’s still hot!
Then, add the coconut milk and stir. Put the lid back on to allow the flavors to continue to marry and cook with the coconut milk.
Serve warm and garnish with cilantro if desired.
Pro Tips: Substitute chicken breast for 4 chicken thighs. Trim the fat and increase the cooking time by just a bit.
Use a spicy curry if you prefer more of a kick.
Use russet, white or red potatoes. They are sturdier and hold their own against all of the other ingredients.
What to serve it with
Can I freeze chicken curry?
Yes! Chicken curry freezes well in an airtight container for up to 3 months. If you make a big batch, portion it out and only take out what you need. Reheat on the stovetop, covered on low heat.
- 2 boneless & skinless chicken breasts cut into 1 inch pieces
- 2 tablespoons olive oil
- 1/2 medium onion diced
- 1 cup chicken broth
- 8 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon ginger paste
- 1.5 tablespoon low sodium soy sauce or coconut aminos for a gluten free version
- 3 tablespoons curry powder
- ½ teaspoon cayenne pepper
- 2 medium potatoes cut into quarters
- 2 medium carrots sliced
- ¼ cup coconut milk
- Cilantro optional garnish
- Turn the instant pot on sauté mode and heat for 1-2 minutes
- Add the oil then immediately add the chicken and sprinkle with salt and pepper.
- Stir the chicken often to avoid chicken sticking until cooked thoroughly. If the chicken is sticking, add another tablespoon of oil.
- Once chicken is completely cooked, remove from the instant pot and place in a bowl. Set aside.
- Add the onions and sauté them for about 2 to 3 minutes, stirring continuously, until they are caramelized.
- Add the chicken broth in with the cooked onions. Using a wooden spoon, scrape the bottom of the instant pot well to remove any stuck on chicken or onions (this is called deglazing)
- Add the minced garlic, tomato paste, ginger paste, soy sauce, curry powder, cayenne, and stir well to combine.
- Add the cooked chicken back into the Instant Pot and stir.
- Add the diced potatoes and sliced carrots and stir to combine.
- Place the lid the Instant Pot and close the valve on the top to pressurize.
- Set to Manual - High Pressure for 5 minutes.
- When the timer goes off, let the Instant Pot natural release for 10 minutes.
- After 10 minutes, release any remaining pressure by turning the valve on top with a towel.
- Add the coconut milk and stir.
- Place the lid back on and allow the flavors to continue to cook with the coconut milk for another five minutes.
- Garnish with cilantro if desired
- Serve over rice