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Instant Pot Chicken Curry

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Instant Pot curry chicken is a flavorful and easy meal to make for a quick family dinner. It makes a great meal prep too! 

Instant Pot Chicken Curry

This Instant Pot chicken curry is easy and healthy, and it’s made in the Instant Pot in about 30 minutes. You can adjust the curry to your tastes as well. It’s perfect for a busy weeknight dinner!

Instant Pot Chicken Curry

What is curry powder made of?

Curry powder is a blend of spices and herbs usually consisting of ground turmeric, ground coriander, ground cumin, ground ginger, ground pepper. Sometimes it includes ground cardamon, chili powder, dry mustard and cinnamon.

Instant Pot Chicken Curry

Why you’ll love this recipe

  • Great way to experience new flavors
  • Curry cooks quickly in the Instant Pot
  • Makes a great family meal
  • Perfect for leftovers or meal prep
Instant Pot Chicken Curry

Ingredients

What you’ll need to make this recipe.

  • Boneless, skinless chicken breast
  • Chicken stock
  • Curry powder
  • Olive oil
  • Low sodium soy sauce
  • Carrots
  • Russet potatoes
  • Onion
  • Minced garlic
  • Ginger paste
  • Cayenne pepper
  • Tomato paste
  • Coconut milk
Instant Pot Chicken Curry

How to make this recipe

1 – Turn the Instant Pot on to sauté mode. Once it gets hot, add the oil and chicken. Add salt and pepper to chicken to lightly season it.

Instant Pot Chicken Curry

2 – Stir chicken around continuously to cook thoroughly, without the chicken sticking to the bottom of the pot. If the chicken is sticking too much, add another tablespoon of oil.

3 – After the chicken has completely cooked, remove from the Instant Pot and set aside. 

4 – Add the onions and sauté them for about 2 to 3 minutes until they are caramelized. Continue to stir frequently to prevent the onions from sticking to the bottom of the pot.

5 – Once the onions are done cooking, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste to the Instant Pot. Stir well.

Instant Pot Chicken Curry

(Note: this recipe is for a mild chicken curry. For a spicier curry, add another half teaspoon until you’ve reached your desired spiciness.)

6 – There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot to make sure that anything left is removed.

7 – Add the cooked chicken to the chicken broth and spices. Mix well.

Instant Pot Chicken Curry

8 – Add in the diced potatoes and sliced carrots. Stir.

9 – Secure the lid on the Instant Pot and close the valve. Set the Instant Pot to high pressure and cook for 5 minutes, then naturally release the steam for 10 minutes. Quick release remaining steam.

10 – Add in the coconut milk. Stir. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another 5 minutes.

11 – Serve with cilantro as a garnish, if desired and eat rice pita bread, or by itself! Enjoy!

Instant Pot Chicken Curry

How do I store my leftover curry chicken?

Place cooled curry chicken in an airtight container and store in the refrigerator for 3 to 4 days.

Instant Pot Chicken Curry

Can I freeze my leftover curry chicken?

Place cooled curry in a freezer safe container, or freezer safe zip top resealable bag and store in the freezer for 2 to 3 months.

Instant Pot Chicken Curry

Please Note

The Instant Pot needs to come to pressure before the cooking time starts, similar to an oven that needs to preheat. The cooking time doesn’t actually start until pressure builds, which can take anywhere from 5-15 minutes, sometimes longer depending on how full the pot is and how much liquid there is inside. Once it reaches pressure the Instant Pot will beep, and the cook time will begin to count down. Please, make sure to consider that extra time when planning your meal.

Click here to see my favorite Instant Pot.

You can also find my FREE Instant Pot cheat sheets here.

Calories per serving (approximately 1 1/2 cups): 213

Yield: 6 Servings

Instant Pot Chicken Curry

chicken curry on a glass plate

Instant Pot curry chicken is a flavorful and easy meal to make for a quick family dinner. It also makes a great meal prep too!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 boneless, skinless chicken breasts (approximately 8 oz), chopped
  • 1 cup chicken stock
  • 3 tbsp curry powder
  • 2 tbsp olive
  • 1.5 tbsp low sodium soy sauce
  • 2 medium carrots, sliced
  • 2 medium russet potatoes, cut into quarters
  • 1/2 medium onion, diced
  • 8 cloves garlic, minced
  • 1 tbsp ginger paste
  • ½ tsp cayenne pepper
  • 2 tbsp tomato paste
  • ¼ cup canned coconut milk

Instructions

1. Turn the Instant Pot on to sauté mode. Once the Instant Pot gets hot add the oil and chicken. Add salt and pepper to chicken to lightly season it.

2. Stir chicken around continuously to cook thoroughly, without the chicken sticking to the bottom of the pot. If you find that the chicken is sticking more than your liking, you can add another tablespoon of oil.

3. Once the chicken has completely cooked, remove from the Instant Pot and set aside.

3. Next, add the onions. Sauté them for about 2 to 3 minutes until they are caramelized. Continue to stir frequently to prevent the onions from sticking to the bottom of the pot.

4. Once the onions are done cooking, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste to the Instant Pot. Stir well.

5. There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the bottom of the Instant Pot to make sure that anything left is removed. This prevents your food from burning, as well as the Instant Pot from giving the “burn” signal.

6. Add the cooked chicken to the chicken broth and spices. Mix well.

7. Add in the diced potatoes and sliced carrots. Stir.

8. Secure the lid on the Instant Pot and close the valve. Set the Instant Pot to high pressure and cook for 5 minutes. Then naturally release the steam for 10 minutes. Quick release remaining steam.

9. Add in the coconut milk. Stir. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another 5 minutes.

10. Serve with cilantro as a garnish, if desired and eat rice pita bread, or by itself! Enjoy!

Notes

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.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 208mgCarbohydrates: 28gFiber: 4gSugar: 3gProtein: 14g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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Other Instant Pot recipes you’ll love

Chicken Taco Soup

Chicken Burrito Bowls

Stuffed Pepper Soup

BBQ Chicken Wings

BBQ Honey Mustard Pork Chops

Cold Start Vanilla Yogurt

Cinnamon Applesauce

I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

Enjoy!

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