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Instant Pot Chicken Curry Recipe Instant Pot Chicken Curry Recipe


Instant Pot Chicken Curry Recipe

Written by: Emily Smith

This Instant Pot chicken curry is my go-to comfort food. It's a hearty mix of tender chicken, aromatic spices, and creamy coconut milk. Quick, easy, and oh-so-satisfying!

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Imagine stepping into your kitchen, the fragrant mix of spices tickling your nose, as you prepare to take your tastebuds on a journey to the heart of India. This isn't any ordinary dinner, but a homemade chicken curry cooked right in your Instant Pot! As you anticipate the rich, creamy dish packed with tender chicken pieces, you can't help but feel excited. It's about to be a feast in your own home, one you'll want to share with everyone!

Ingredients for Instant Pot Chicken Curry

  • Chicken: Tender protein base that soaks up flavors, adding heartiness and texture to the curry.
  • Onion: Provides a savory base and depth of flavor, enhancing the overall taste of the dish.
  • Garlic: Infuses a pungent aroma and robust taste, elevating the curry's flavor profile.
  • Ginger: Adds a warm, spicy kick and depth of flavor, balancing the richness of the dish.
  • Diced tomatoes: Brings a tangy sweetness and acidity, complementing the richness of the coconut milk and spices.
  • Coconut milk: Lends a creamy, rich texture and a hint of sweetness to the curry, balancing the spices.
  • Curry powder: Infuses the dish with a complex blend of spices, adding depth and warmth to the curry.
  • Turmeric: Adds a vibrant color and earthy flavor, enhancing the overall aroma and taste of the curry.
  • Fresh cilantro: Provides a fresh, herbaceous flavor and a pop of color, brightening up the dish.

Essential Tools for Making This Delicious Curry

  • Instant Pot: Speeds up cooking and infuses flavors quickly.
  • Knife: Essential for cutting chicken and vegetables to the desired size.
  • Cutting board: Provides a safe and stable surface for chopping ingredients.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1.5 lbs chicken, cut into pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. Set the Instant Pot to sauté mode and add some oil. Sauté the onions, garlic, and ginger until fragrant.
  2. Add the chicken pieces and brown them on all sides.
  3. Stir in the curry powder, turmeric, salt, and pepper.
  4. Pour in the diced tomatoes and coconut milk. Stir to combine.
  5. Close the Instant Pot lid and set to high pressure for 10 minutes.
  6. Once done, do a quick pressure release and open the lid.
  7. Serve the chicken curry over rice, garnished with fresh cilantro.

Nutritional value:

Per Serving in Calories: 380 kcal | Carbohydrates: 10 g | Protein: 25 g | Total Fat: 28 g | Saturated Fat: 20 g | Trans Fat: 0 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 450 mg | Dietary Fiber: 3 g | Sugar: 5 g | Calcium: 80 mg | Potassium: 600 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 15 mg

Tips for Making Instant Pot Chicken Curry Ahead of Time

Make Ahead Instructions

  • Cook the chicken curry as per the recipe instructions.
  • Let it cool completely before transferring to an airtight container.
  • Store in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the chicken curry as per the recipe instructions.
  • Allow it to cool down completely.
  • Transfer to a freezer-safe container or resealable bags.
  • Label with the date and freeze for up to 3 months.

One interesting fact about this instant pot chicken curry recipe is that you can add a splash of apple cider vinegar towards the end of cooking to enhance the flavors and give the curry a subtle tangy kick.

Common Questions About This Instant Pot Curry Recipe

Can I use boneless chicken for this recipe?
Yes, boneless chicken works well in this recipe. Just adjust the cooking time accordingly to prevent overcooking.
How spicy is this chicken curry?
The spice level can be adjusted by adding more or less curry powder. It's mild as written, but you can customize it to your preference.
Can I substitute fresh tomatoes for canned tomatoes?
Yes, you can use fresh tomatoes, but you may need to adjust the liquid content as canned tomatoes have more liquid.
How long does it take to make this chicken curry in the instant pot?
The total cooking time, including prep, is around 30-40 minutes. The actual pressure cooking time is 10 minutes.
Can I freeze the leftovers?
Yes, this chicken curry freezes well. Just store it in an airtight container and thaw before reheating.

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