Easily made in the pressure cooker, this Instant Pot Chicken Curry is the perfect dinner! Packed with vegetables and full of flavor, you'll be wishing you made this earlier!
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👩🏻🍳 Instant Pot Chicken Curry
I've eaten and made many curries in my life. From Chinese curries, to Korean curries, to Indian curries, and my favorite, Japanese curries. This chicken curry is similar to an Indian curry but I wouldn't say it's authentic but it's more of a homestyle version of ingredients that I always have on hand.
While I call this a chicken curry, I add quite a bit of vegetables to this to bulk it up and make it so it's a nice big bowl of healthy goodness. Plus it means we don't have to make a side dish if we're feeling lazy.
So why use a pressure cooker for this recipe? It is easy to adapt this recipe on the stove top but I love using the Instant Pot for this because it means I don't have to hover over it and keep an eye on it. I press some buttons and then I can do chores, run errands, etc. No need to babysit it.
🥘 Ingredients Needed
- olive oil - You can use olive oil or an oil of your choice to sauté your onions.
- chicken - I use boneless, skinless chicken and cut them up into bite sized pieces, around 1-1.5 inches.
- vegetables - I use onions, garlic, baby potatoes, cauliflower, and peas so that every bite has a bite of vegetables in it.
- seasoning and spices - You'll need curry powder, garam masala, salt, and bay leaves to make your curry flavorful.
- diced tomatoes - Keep the juices with the diced tomatoes as it contributes to the liquid needed for your Instant Pot to come up to pressure.
- coconut milk - No dairy needed for this curry! We use full fat coconut milk for this chicken curry.
🔪 Instructions
- On sauté mode on your Instant Pot, add in the olive oil and diced onions. Sauté for a minute before adding in the minced garlic and sauté for another minute.
- While still on sauté mode, quickly add in the diced chicken, the curry powder, garam masala, and salt.
- Stir thoroughly to combine and then turn off sauté mode.
- Add in the diced tomatoes, coconut milk, and potatoes plus ¼ cup of water.
- Lightly mix the top layer (of what you just added) without disturbing the layer of chicken down below. Top off with a bay leaf. Cook under pressure for 4 minutes. It will take 10 minutes for it to come up to pressure. Then natural pressure release for 4 minutes before quick releasing.
- Remove the bay leaves. Add in the frozen cauliflower and frozen peas.
- You can either stir on sauté mode until the cauliflower has softened or you can can pressure cook for "0" minutes and quick release.
👪 FAQs
I use the Instant Pot Duo Plus 9 in 1 in 6 qt. It's the perfect size!
You can fresh cauliflower florets and fresh peas if you wish. Frozen is what I tend to use because it's easier to always have on hand in the freezer!
Yes and no. The pressure cooking cycle is 4 minutes long. However, the 10 minutes it takes for your Instant Pot to come up to pressure, your dish is cooking as well. Plus, when I cook for "0" minutes for the cauliflower and peas, it's another 10 minutes for it to come up to pressure.
I NPR for 4 minutes so that the liquid inside can have some time to calm down from the vigorous bubbling. This helps decrease the chances of any liquid coming out of the valve when you quick release.
💭 Top Tips
- If your liner has some burned bits from the diced onions and minced garlic, deglaze the pot before the next step by adding in a splash of water and scraping the bottom with a wooden spoon. This helps you avoid the burn notice from appearing when you pressure cook.
- Leftovers can be stored in the fridge in an airtight container for up to 4 days.
- When reheating, I microwave it or reheat it on the stovetop.
- I like to serve my Instant Pot chicken curry with rice and some naan.
- This curry is not meant to be thick. I love drizzling the liquid overtop my rice. If you want it to be thick, you can make a cornstarch slurry and add it to the pot at the end and simmer it for a minute.
- Don't forget to remove the bay leaves before serving.
📖 Variations
- You can swap chicken breasts for chicken thighs.
- You can use fire roasted diced tomatoes.
- We use a mild yellow curry powder, you can use a spicier one if you prefer.
- You can swap the vegetables for other ones such as bell pepper, broccoli, green beans, etc.
- Ginger can be added as well.
🥗 Suggested Side Dishes
Here are some side dishes that you can make to go alongside your chicken curry.
🍞 Additional Dinner Recipes
Check out this quick and easy Instant Pot Chicken and Potatoes recipe, for tender, juicy chicken and perfectly done potatoes every time.
Here are a few more dinner ideas for you!
If you enjoy trying dishes from various cultures, you need to try this Rose Tteokbokki recipe. It's ready in 30 minutes and uses authentic Korean spices and a creamy sauce that tames the spiciness so it is full of flavor but not overly hot.
For another flavorful instant pot dish with chicken, check out this Chicken Paprikash: Instant Pot recipe, with a delicious velvety sauce that everyone will love!
Instant Pot Chicken Curry
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📋 Recipe Card
Instant Pot Chicken Curry
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 6 cloves garlic minced
- 4 chicken breasts diced
- 1½ teaspoon salt
- 4 tablespoon curry powder
- 2 tablespoon garam masala
- 2 cups baby potatoes halved (300 grams)
- 1 can diced tomatoes
- 1 can coconut milk
- 2 bay leaves
- 2 cups frozen cauliflower
- 1 cup frozen peas
Instructions
- On sauté mode on your Instant Pot, add in the olive oil and diced onions. Sauté for a minute before adding in the minced garlic and sauté for another minute.1 tablespoon olive oil, 1 onion, 6 cloves garlic
- While still on sauté mode, quickly add in the diced chicken, the curry powder, garam masala, and salt.4 chicken breasts, 4 tablespoon curry powder, 2 tablespoon garam masala, 1½ teaspoon salt
- Stir thoroughly to combine and then turn off sauté mode.
- Add in the diced tomatoes, coconut milk, and potatoes plus ¼ cup of water.2 cups baby potatoes, 1 can diced tomatoes, 1 can coconut milk
- Lightly mix the top layer (of what you just added) without disturbing the layer of chicken down below. Top off with a bay leaf. Cook under pressure for 4 minutes. It will take 10 minutes for it to come up to pressure. Then natural pressure release for 4 minutes before quick releasing.2 bay leaves
- Remove the bay leaves. Add in the frozen cauliflower and frozen peas.2 cups frozen cauliflower, 1 cup frozen peas
- You can either stir on sauté mode until the cauliflower has softened or you can can pressure cook for "0" minutes and quick release.
Notes
- If your liner has some burned bits from the diced onions and minced garlic, deglaze the pot before the next step by adding in a splash of water and scraping the bottom with a wooden spoon. This helps you avoid the burn notice from appearing when you pressure cook.
- Leftovers can be stored in the fridge in an airtight container for up to 4 days.
- This curry is not meant to be thick. I love drizzling the liquid overtop my rice. If you want it to be thick, you can make a cornstarch slurry and add it to the pot at the end and simmer it for a minute.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Carmy is the blogger behind Carmyy.com and Onepotonly.com where she shares simple delicious recipes that are family friendly and easy to make! You can find her on Instagram and Youtube when she's not on her blog!
Sharon says
I love being able to make one of my takeout favorites right at home. It's so easy to make in the instant pot too.
Courtney says
Such a great easy curry - love all the veggies in here!
Tania Pilcher | Fit Foodie Nutter says
This is such a great cosy meal! Great for the whole family and we can't wait to try it!
Rachna says
I love chicken curry and make it often at home. I love the use of the veggies and coconut milk in the curry. Delicious.
Gail Montero says
I love chicken curry paired with basmati rice - what a perfect combo! Love that you added some garam masala to the mix - that sounds heavenly!