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Instant Pot Chicken Curry

Instant Pot Chicken Curry

5 from 3 votes
Author: Fork To Spoon
Prep Time: 15 minutes
Cook Time: 15 minutes
15 minutes
Total Time: 45 minutes
Servings: 6 Servings

Description

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.

Ingredients 

  • 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

Instructions

  • 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!

Equipment

  • Instant Pot, or Pressure Cooker

Nutrition

Serving: 1gCalories: 168kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 373mgPotassium: 568mgFiber: 3gSugar: 3gVitamin A: 3580IUVitamin C: 9mgCalcium: 46mgIron: 2mg