• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
To Simply Inspire
  • About
    • Contact
    • Press
  • Recipe Index
  • By Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Desserts
    • Healthy Recipes
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
  • Shop
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • By Course
  • Holidays
  • Shop
  • Subscribe
  • About
  • Contact
  • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • By Course
    • Holidays
    • Shop
    • Subscribe
    • About
    • Contact
    • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dishes » Instant Pot Chicken Curry

    Instant Pot Chicken Curry

    Published: Sep 30, 2020 · Modified: Dec 16, 2022 by Sherri · This post may contain affiliate links · Leave a Comment

    33 shares
    • Facebook
    Jump to Recipe
    Instant pot Chicken curry in a white bowl

    This simple Instant Pot Chicken Curry is made with tender chicken, vegetables, delicious spices, in a creamy curry and coconut milk sauce. It’s a healthy dish that’s 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.

    chicken curry and rice in a white bowl with an instant pot in the backgrond

    Table of contents

    • How to make Instant Pot Curry Chicken
    • Tips
    • What to serve it with
    • Can I freeze chicken curry?

    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!

    closeup of a white bowl with white rice and chicken curry

    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!

    diced raw chicken on a plate with 2 carrots, 2 whole potatoes and measuring cups and spoons on a white counter

    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.

    raw chicken cooking in an Instant Pot

    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.

    curry sauce in an Instant pot with a wooden spoon

    Return cooked chicken back into the Instant Pot and stir. Add the diced potatoes and sliced carrots in as well and stir to combine.

    cooked diced chicken in a curry sauce in an Instant Pot

    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.

    Tips

    Substitute chicken breast for 4 chicken thighs. Trim the fat and increase the cooking time 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

    • Roasted broccoli
    • Coconut Rice
    • Sauteed spinach with garlic
    • Roasted green beans
    • Spicy Asian Zucchini

    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.

    closeup of Chicken curry over rice in a white bowl

    Instant Pot Chicken Curry

    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.
    5 from 1 vote
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian, Chinese, Indian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 194kcal
    Author: Sherri Hagymas

    Ingredients

    • 2 boneless & skinless chicken breasts cut into 1 inch pieces
    • 2 tablespoons olive oil
    • ½ 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

    Instructions

    • 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

    Notes

    Use your choice of oil vegetable, coconut oil, avocado oil, canola oil
    Substitute chicken 4 chicken thighs for chicken breasts.
    Use a spicy curry if you prefer a spicier version.
    Use russet potatoes, white potatoes or red potatoes.

    Nutrition

    Calories: 194kcal | Carbohydrates: 12g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 581mg | Potassium: 559mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5383IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    More Main Dishes

    • Thinly sliced strips of cooked steak, onion, red and green bell peppers topped with sesame seeds in a white bowl.
      Pepper Steak
    • White plate of air fryer egg rolls topped with cilantro and a bowl of ranch on the side.
      Air Fryer Southwest Egg Rolls
    • closeup of a white bowl of creamy chicken pot pie soup with diced carrots, potatoes and peas.
      Chicken Pot Pie Soup
    • closeup of white serving bowl full homemade wedding soup with meatballs, kale, carrots and pasta with a spoon on the side of the bowl.
      Italian Wedding Soup

    Filed Under: Chicken Recipes, Instant Pot Recipes, Main Dishes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

    More about me →

    Popular Recipes

    • Closeup of Protein Waffle on a white plate topped with sliced strawberries and bananas drizzled with peanut butter.
      Protein Waffle Recipe
    • a white mug with a protein brownie and a spoon
      Amazing One Minute Protein Brownie
    • crescent roll baked with nutella on the inside and sprinkled with powdered sugar.
      Nutella Crescent Rolls
    • black bowl with cottage cheese dip with a carrot and celery
      Ranch Cottage Cheese Dip
    • southern potato salad recipe in a white bowl
      Southern Potato Salad Recipe
    • Bang Bang Shrimp Pasta recipe in a silver serving bowl
      Bang Bang Shrimp Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop
    • Shop My Favorites
    Copyright © 2023 To Simply Inspire
    Discloure Policy | Disclaimer | Privacy Policy | Terms of Use
    To Simply Inspire is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
    designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.