Name: Instant Pot Chicken Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Indian
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

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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!

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!

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.

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

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

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.

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.

(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.

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!

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.

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.

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

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!