Do you love curries but hate spending hours in the kitchen making them? If so, then this Instant Pot Chicken Curry recipe is perfect for you! This flavorful meal made with a delicious combination of spices, vegetables, and chicken can be cooked in mere minutes – just set the timer on your Instant Pot, and voilà.
You will be amazed by how quickly a delicious curry dish is prepared and ready to serve family and friends. Plus, it’s much healthier than ordering takeout! So what are you waiting for? Let’s get cooking!
This delicious Instant Pot Chicken Curry is the perfect solution for busy weeknights. It’s flavorful, and filling and can be ready in under 30 minutes! The combination of bold, aromatic spices simmered with fresh vegetables and succulent chicken makes this a wonderfully comforting meal that everyone will love! Plus, you only need one pot to make it all so clean-up is a breeze. Follow along with my step-by-step guide to quickly whip up a truly delicious dinner that you won’t want to miss out on!
What Is Chicken Curry?
Chicken curry is an Indian-inspired dish that has been embraced the world over. It typically consists of chicken, a base of onions and garlic, spices such as turmeric and cumin, and tomatoes or tomato sauce to add some sweetness. The dish can be served with rice, naan bread, a side salad, or whatever accompaniments you prefer. You can also make it as mild or spicy as you like by adjusting the amount of chili powder used in the recipe. The beauty of chicken curry is its versatility – there are countless variations, so you can make it your own! Enjoy creating your perfect version today.
This is one of the easiest curry recipes, using simple ingredients, and of course, is a great pressure cooker chicken curry recipe!
Ingredients Needed For Instant Pot Chicken Curry
Curry is one of the most popular dishes from India and South Asia, so it’s no wonder you’d want to try your hand at making a delicious Instant Pot Chicken Curry! Creating your own curry dish at home can be intimidating, but with this guide, you’ll have all the ingredients ready in no time. Whether you’re new to cooking Indian food or just looking for an easy-to-make meal that packs a lot of flavors; this Instant Pot Chicken Curry has everything you need.
Remember the step-by-step directions below in the printable recipe card, at the end of the page, as well as nutritional information.
- Chicken: Use boneless skinless chicken breasts or boneless chicken thighs
- Broth: Use chicken broth, chicken stock, or vegetable stock.
- Milk: Use coconut milk, heavy cream, coconut cream, or almond milk
- Vegetables: Yellow Onions, Sliced Carrots, and Russet Potatoes
- Seasoning and Spices: Curry Powder, Soy Sauce, Minced Garlic, Ginger Paste, Cayenne Pepper, Kosher Salt, Black Pepper, and Tomato Paste
How To Cook Easy Instant Pot Chicken Curry
Step One: Saute Your Chicken
Turn your Instant Pot on to the sauté setting. Once your Instant Pot gets hot, add your olive oil, salt, pepper, and chicken. Continue to stir your chicken around to cook thoroughly, without your chicken sticking. If you find that your chicken is sticking, add another tablespoon of olive oil. When your chicken has completely cooked, remove it from the Instant Pot and set aside.
Step Two: Saute Your Vegetables
Next, add your onions. Continue to stir the bottom of the pot, frequently to prevent sticking of the onions. Sauté them for about 2 to 3 minutes until they are caramelized. When your onions are done cooking, add to the Instant Pot your chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste. Stir well. (Note: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached the desired spiciness.)
Step Three: Set The Cooking Time
There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the Instant Pot’s bottom to make sure that anything leftover is removed. This prevents your food from burning and your instant pot from giving you the “burn” signal. Add your cooked chicken to the chicken broth and spices. Mix well, and fold in your diced potatoes, and carrots. Mix well.
Step Four: Pressure Cook Chicken Curry
Place Instant Pot Lid on Close the valve, into the sealing position. Set manual high-pressure cook time for 5 minutes with a 10-minute natural release. Once your Instant Pot has finished releasing naturally after 10 minutes, manually release by using a hot powder towel and bring the valve toward you to release the remaining pressure. Add in your coconut milk. Stir. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another five minutes.
Step Five: Serving
Serve with your jasmine rice and fresh herbs.
- Chicken: You can use any cut of chicken, including skinless chicken thighs, bone-in chicken, or chicken tenderloins.
- Seasonings and Spices: Add some lime juice, red curry paste, ground ginger, fresh ginger, cumin seeds, and garam masala.
- Making Coconut Chicken Curry: Use coconut oil, and coconut cream, and serve with some shredded coconut flakes.
- Vegetables: You can add some more veggies into the traditional Indian recipes, including bell pepper, sweet potatoes,
What To Serve With Instant Pot Curry
Chicken curry is a flavorful and versatile dish that pairs well with many different side dishes. If you’re looking to add some extra flavor and texture to your meal, here are some delicious accompaniments to serve alongside your chicken curry.
- Rice – Rice is the classic side dish for any type of curry. Try cooking up some jasmine rice, brown rice, cauliflower rice, or basmati rice to complement the flavors of the curry.
- Naan bread: Freshly baked naan is a great accompaniment to any curry dish, especially one with chicken. You can buy pre-made naan from most grocery stores, or you could try making it yourself for an extra special touch.
- Vegetable sides: Veggies like cauliflower, green beans, or potatoes all make excellent pairings with chicken curry. Try roasting up some of your favorite veggies in fragrant spices to give them an extra kick.
- Salad: A light and refreshing salad is the perfect accompaniment to a heavier curry dish like chicken curry. Try mixing some crunchy lettuce and cucumber with a tart dressing, like lemon vinaigrette, to balance out the flavors.
- Yogurt: A cool, creamy yogurt is the perfect way to round out a warm and spicy chicken curry meal. You can either top your dish with plain yogurt or mix it with some freshly chopped herbs and spices to create a flavorful condiment.
No matter what you choose as your side dish, it’s sure to pair perfectly with your delicious chicken curry! With these ideas in mind, you can truly enjoy the perfect dinner every time.
How To Store Curry Chicken
When storing leftover chicken curry, it is important to make sure it is stored properly. This will ensure that the food stays safe and tasty for future meals. And of course, the amazing flavor is always the best the next time you eat your leftovers
To store your leftover chicken curry, transfer it into a container with a tight-fitting lid and then place it into the refrigerator. Make sure there is enough room in the container for the chicken curry to cool down before it is placed in the refrigerator. It is best to use a plastic or glass container with a lid, as metal containers can retain heat and cause potential food safety issues. I usually store the leftover curry sauce separately in an airtight container.
When reheating leftover chicken curry, make sure that it is heated thoroughly until it reaches an internal temperature of 165°F (74°C). Take care to not overcook the dish, as this will cause the chicken to become dry or tough. It is better to heat it on a low setting for longer if necessary.
Leftover chicken curry can also be frozen in an airtight container and stored for up to 4 months. Thaw the curry in the refrigerator overnight before reheating it.
By following these simple steps, you can enjoy leftover chicken curry anytime without having to worry about food safety. Just remember to store the curry properly and make sure it is heated thoroughly when reheating.
More Instant Pot Recipes
- INSTANT POT APPLE BUTTER
- INSTANT POT SWEET POTATO PUDDING
- EASY INSTANT POT COPYCAT BISTRO PANERA FRENCH ONION SOUP
- INSTANT POT PANERA CREAMY TOMATO SOUP COPYCAT RECIPE
- INSTANT POT BROWN SUGAR CARROTS
Whether you’re looking for a quick weeknight meal or want to add some variety to your cooking, this Instant Pot chicken curry is a great option.
With only a few simple ingredients and the help of an Instant Pot, you can have dinner on the table in no time. Plus, it’s sure to please even the pickiest eaters with its Mild Curry flavor. Give it a try tonight and let us know what you think!
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Instant Pot Chicken Curry
- 2 8-12 ounce boneless skinless chicken breast
- 1 cup chicken stock
- 3 tablespoons curry powder
- 2 tablespoons olive oil, or vegetable oil
- 1 1/2 tablespoons soy sauce, or low-sodium soy sauce
- 2 medium carrots, sliced
- 2 medium Russet potatoes, cut into quarters
- 1/2 medium yellow onion, diced
- 8 cloves garlic, minced
- 1 tablespoon ginger paste
- 1/2 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1/4 cup coconut milk
- Turn your Instant Pot on to sauté mode. Once your Instant Pot gets hot, add your olive oil, salt, pepper, and chicken. Continue to stir your chicken around to cook thoroughly, without your chicken sticking. If you find that your chicken is sticking, add another tablespoon of olive oil.
- Once your chicken has completely cooked, remove it from the Instant Pot and set aside
- Next, add your onions. Continue to stir frequently to prevent sticking of the onions. Sauté them for about 2 to 3 minutes until they are caramelized.
- When your onions are done cooking, add to the Instant Pot your chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste. Stir well. (Note: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached the desired spiciness.)
- There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the Instant Pot’s bottom to make sure that anything leftover is removed. This prevents your food from burning and your instant pot from giving you the “burn” signal.
- Add your cooked chicken to the chicken broth and spices. Mix well.
- Add-In your diced potatoes and sliced carrots. Stir.
- Place the lid on your Instant Pot. Close the valve by pushing it away from you. Set manual high pressure for 5 minutes with a 10-minute natural release.
- Once your Instant Pot has finished releasing naturally after 10 minutes, manually release by using a hot powder towel and bring the valve toward you to release the remaining pressure.
- Add in your coconut milk. Stir. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another five minutes.
- You can serve it with cilantro as a garnish, and you can eat it with basmati rice or non-bread, or by itself!
- Instant Pot, or Pressure Cooker