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Instant Pot Curry Recipe: Simple & Flavorful Instant Pot Curry Recipe: Simple & Flavorful


Instant Pot Curry Recipe: Simple & Flavorful

Written by: Lucas Johnson

This Instant Pot curry is my go-to comfort food. It's a hearty mix of chicken, coconut milk, and spices, all cooked up in a jiffy. Perfect for those cozy nights in!

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You've got to try this curry chicken recipe I've cooked up in my Instant Pot. Imagine succulent chicken pieces swimming in a creamy, fiery blend of spices and coconut milk. It's a simple, one-pot meal that's an explosion of flavors, and it's done in thirty minutes, tops! Whether you're new to the curry world or a seasoned spice lover, this one's for you. Let's get cooking, shall we?

Ingredients for Delicious Instant Pot Curry

  • Chicken: Tender protein base that soaks up flavors, adding heartiness and texture to the curry dish.
  • Onion: Adds depth and sweetness to the curry base, creating a flavorful foundation for the dish.
  • Garlic: Infuses a pungent and aromatic flavor, enhancing the overall taste profile of the curry.
  • Ginger: Brings warmth and a zesty kick, balancing the richness of the curry with its unique flavor.
  • Diced tomatoes: Provides a tangy sweetness and a burst of freshness, adding a vibrant element to the curry.
  • Coconut milk: Imparts a creamy texture and a subtle sweetness, elevating the curry's richness and depth of flavor.
  • Curry powder: Signature blend of spices that gives the curry its distinctive flavor profile, adding warmth and complexity.

Essential Tools for Making Curry in an Instant Pot

  • Instant Pot: Essential for pressure cooking the curry quickly, infusing flavors and tenderizing the chicken.
  • Knife: Needed to chop the chicken, onion, and garlic to prepare the ingredients for the curry.

Instant Pot Curry Recipe: Simple & Flavorful

This Instant Pot Curry Recipe is simple, flavorful, and perfect for a quick dinner. It combines tender chicken, aromatic spices, and creamy coconut milk for a delicious meal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 380 kcal


  • Instant Pot


  • 1 lb chicken cut into bite-sized pieces
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 can diced tomatoes (14 oz)
  • 1 can coconut milk (14 oz)
  • 2 tbsp curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  • Set the Instant Pot to sauté mode and add some oil. Sauté the onions, garlic, and ginger until fragrant.
  • Add the chicken pieces and brown them on all sides.
  • Stir in the curry powder, diced tomatoes, coconut milk, salt, and pepper.
  • Close the Instant Pot lid and set to high pressure for 10 minutes.
  • Once done, do a quick release and stir the curry.
  • Serve hot, garnished with fresh cilantro.


Notes go here.


Calories: 380kcalCarbohydrates: 10gProtein: 25gFat: 28gSaturated Fat: 20gCholesterol: 75mgSodium: 450mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 3mg
Keyword Chicken, Curry, Instant Pot
Tried this recipe?Let us know how it was!

Prep and Storage Tips for Instant Pot Curry

Make Ahead Instructions

  • Cook the curry as directed and let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave before serving.

Freezing Instructions

  • Allow the curry to cool completely.
  • Transfer to a freezer-safe container or resealable bag.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

When making this curry recipe, try adding a spoonful of apple cider vinegar for a subtle tangy flavor that enhances the overall taste of the dish.

Common Questions About Making Curry in an Instant Pot

Can I use boneless chicken for this recipe?
Yes, boneless chicken works well for this recipe. Just make sure to cut it into bite-sized pieces for even cooking.
How spicy is this curry recipe?
The spice level can be adjusted based on your preference by adding more or less curry powder. It's customizable to suit your taste.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, but canned tomatoes are recommended for a richer flavor and consistency in the curry.
Is this curry recipe gluten-free?
Yes, this curry recipe is gluten-free as long as the curry powder you use is gluten-free. Always check the labels to be sure.
How long does it take to cook this curry in the Instant Pot?
The cooking time in the Instant Pot is about 10 minutes on high pressure, but allow extra time for the pot to come to pressure.

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