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Instant Pot Chicken Curry is a delicious dish that is perfect for a quick weeknight dinner or for meal prep. It's flavorful, well rounded and is sure to satisfy your taste buds. Serve the chicken curry over rice or with naan bread, and enjoy a tasty and satisfying meal in no time!
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Check out my Instant Pot BBQ Chicken Sliders and my Instant Pot BBQ Chicken Wings for more great dinner ideas.
This Instant Pot chicken curry is a flavorful and easy-to-make dish that combines tender chunks of chicken with a delicious blend of aromatic spices, vegetables, and coconut milk.
By using an Instant Pot, this recipe can be cooked in just one pot, which means less cleanup and more time to enjoy your meal!
Why You'll Love This Recipe
- Quick and easy to make. The recipe is designed to be easy to follow and can be made in just one pot using an Instant Pot, which saves time on cleanup.
- Bursting with flavor. The chicken is infused with onion, garlic, and ginger paste, while a combination of spices, including curry powder and cayenne pepper, add a depth of flavor and a bit of heat.
- Healthy and satisfying. The dish includes protein from the chicken, fiber from the vegetables, and healthy fats from the coconut milk.
- Versatile. You can serve the Instant Pot chicken curry over rice, quinoa, or with naan bread for a delicious and filling meal.
- Meal prep friendly. The recipe is great for meal prep, as it can be easily reheated and enjoyed throughout the week, making it a convenient and budget-friendly option for busy schedules.
Ingredients You'll Need
- Olive Oil: Adds a mild and slightly fruity flavor to the dish.
- Onion: Adds a sweet and savory flavor to the dish.
- Minced Garlic: Adds a complex and slightly spicy flavor to the dish.
- Ginger Paste: Adds a slightly sweet and spicy flavor.
- Boneless, Skinless Chicken Breast: A lean protein that is low in fat and calories, making it a healthy ingredient.
- Curry Powder: Adds a complex and flavorful base to the dish and gives it its characteristic Indian-inspired flavor.
- Cayenne Pepper: Adds heat to the dish.
- Tomato Paste: Adds a rich and slightly sweet flavor to the dish.
- Chicken Stock: Adds depth of flavor and helps to keep the chicken moist and tender during cooking.
- Low Sodium Soy Sauce: Helps to reduce the overall sodium content of the dish while still providing a great umami flavor.
- Carrots: Adds a subtle sweetness to the dish and provide a nice crunch.
- Russet Potatoes: Helps to thicken the sauce and add a hearty and satisfying element to the dish.
- Coconut Milk: Adds a slightly sweet and nutty flavor to the dish.
Step-By-Step Instructions
Step 1:
Turn on the Instant Pot to sauté mode and heat up the olive oil.
Step 2:
Add the onion, garlic, and ginger paste, and sauté for 2-3 minutes, until the onion is translucent.
Step 3:
Add the chicken and sauté for 2-3 minutes, until the chicken is browned.
Step 4:
Add the curry powder, cayenne pepper, and tomato paste, and stir to combine.
Step 5:
Add the chicken stock, soy sauce, carrots, and potatoes to the pot, and stir to combine.
Step 6:
Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes.
Step 7:
After the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release.
Step 8:
Open the Instant Pot lid and stir in the coconut milk. Enjoy!
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Sauté the chicken. Sautéing the chicken in the Instant Pot before adding the other ingredients helps to seal in the juices and adds a nice depth of flavor to the dish.
- Use low-sodium soy sauce. Using low-sodium soy sauce helps to reduce the overall sodium content of the dish while still providing a great umami flavor.
- Adjust the heat. Adjust the amount of cayenne pepper to suit your taste. If you prefer a milder dish, start with a small amount and adjust as needed.
- Let the pressure release naturally. After the Instant Pot has finished cooking, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure. This helps to prevent the chicken from becoming tough and dry.
- Serve with rice or naan bread. The Instant Pot chicken curry is delicious served over rice or with naan bread, which helps to soak up the flavorful sauce.
Variations
- Vegetarian: Omit the chicken and replace the chicken stock with vegetable stock to make a vegetarian version of the dish. You can add additional vegetables such as bell peppers, broccoli, or cauliflower to make it more hearty.
- Thai-style: Use red or green curry paste instead of curry powder, and add lemongrass, kaffir lime leaves, and fish sauce to give the dish a Thai-inspired flavor.
- Coconut-free: If you prefer a lighter version of the dish, you can omit the coconut milk and replace it with yogurt or cream. This will make the dish less creamy but still flavorful.
- Slow cooker: If you don't have an Instant Pot, you can make this recipe in a slow cooker. Sauté the chicken and onions on the stove, then transfer everything to the slow cooker and cook on low for 4-6 hours.
- Spicier: For a spicier version of the dish, add more cayenne pepper or use a spicier curry powder.
- Creamier: To make the curry creamier, add a tablespoon of cornstarch mixed with water during the last few minutes of cooking, which will thicken the sauce.
Storing & Freezing
Storing: Store the chicken curry in an airtight container in the refrigerator for up to 4 days. To reheat the curry, you can either microwave it or heat it up on the stovetop. If the curry has thickened in the fridge, you can add a little bit of chicken stock or water to thin it out to the desired consistency.
Freezing: You can freeze the chicken curry for up to 3 months. It's best to freeze the curry in individual portions so that you can defrost and reheat only what you need. To defrost, you can transfer the curry from the freezer to the refrigerator and let it thaw overnight. Then, you can reheat the curry using the same methods as when reheating from the fridge.
Recipe FAQ's
Yes, you can use bone-in chicken, but the cooking time will need to be adjusted to ensure that the chicken is cooked through. Bone-in chicken typically takes longer to cook than boneless, so you will need to increase the cooking time by a few minutes.
Yes, you can add other vegetables to the curry to suit your taste. For example, you can add bell peppers, broccoli, cauliflower, or green beans.
Yes, you can use light coconut milk, but it may result in a thinner sauce than when using full-fat coconut milk. If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking, which will thicken the sauce.
Yes, you can double the recipe to make more servings. However, be sure not to fill the Instant Pot more than two-thirds full to prevent any overflow during cooking.
Yes, you can use curry paste instead of curry powder. However, curry paste is more concentrated than curry powder, so you may need to adjust the amount accordingly.
Other Instant Pot Recipes You'll Love
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You can also find my FREE Instant Pot cheat sheets here.
Instant Pot Chicken Curry
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ medium onion diced
- 8 cloves garlic minced
- 1 tablespoon ginger paste
- 2 boneless skinless chicken breasts (approximately 8 oz), chopped
- 3 tablespoons curry powder
- ½ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1.5 tablespoons low sodium soy sauce
- 2 medium carrots sliced
- 2 medium russet potatoes cut into quarters
- ¼ cup canned coconut milk
Instructions
- Turn on the Instant Pot to sauté mode and heat up the olive oil.
- Add the onion, garlic, and ginger paste, and sauté for 2-3 minutes, until the onion is translucent.
- Add the chicken and sauté for 2-3 minutes, until the chicken is browned.
- Add the curry powder, cayenne pepper, and tomato paste, and stir to combine.
- Add the chicken stock, soy sauce, carrots, and potatoes to the pot, and stir to combine.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes.
- After the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release.
- Open the Instant Pot lid and stir in the coconut milk. Enjoy!
Notes
- Sauté the chicken. Sautéing the chicken in the Instant Pot before adding the other ingredients helps to seal in the juices and adds a nice depth of flavor to the dish.
- Use low-sodium soy sauce. Using low-sodium soy sauce helps to reduce the overall sodium content of the dish while still providing a great umami flavor.
- Adjust the heat. Adjust the amount of cayenne pepper to suit your taste. If you prefer a milder dish, start with a small amount and adjust as needed.
- Let the pressure release naturally. After the Instant Pot has finished cooking, let the pressure release naturally for 10 minutes before manually releasing any remaining pressure. This helps to prevent the chicken from becoming tough and dry.
- Serve with rice or naan bread. The Instant Pot chicken curry is delicious served over rice or with naan bread, which helps to soak up the flavorful sauce.
- Storing: Store the chicken curry in an airtight container in the refrigerator for up to 4 days. To reheat the curry, you can either microwave it or heat it up on the stovetop. If the curry has thickened in the fridge, you can add a little bit of chicken stock or water to thin it out to the desired consistency.
- Freezing: You can freeze the chicken curry for up to 3 months. It's best to freeze the curry in individual portions so that you can defrost and reheat only what you need. To defrost, you can transfer the curry from the freezer to the refrigerator and let it thaw overnight. Then, you can reheat the curry using the same methods as when reheating from the fridge.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Dannii
We love using the instant pot to make a quick and easy meal. This chicken curry looks delicious.
Mary
This was great! I'm cooking everything in the Instant Pot these days!
Toni
This is so good!! Such a delicious meal for weeknights!
Kathryn Donangelo
I'm always looking for new Instant Pot recipes. I've never cooked with curry before so I can't wait to try your recipe!
Julie
Curry chicken using the instant pot is perfect for me. I love easy meals that are so flavorful like this.
Claudia Lamascolo
What a delicious meal my family will surely love this cant wait to try it!