This amazing Instant Pot Chicken Curry is an easy and reliable dinner that's packed with flavor. It features chicken, baby potatoes, cauliflower, and peas for a wholesome and affordable dish.
In just 24 minutes from start to finish, you can easily prep and cook this hearty and comforting curry dish! Because the cauliflower and peas can go in right from the freezer, this dinner comes together in minutes with very little stress.
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🩵 About This Recipe
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; 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.
What readers are saying...
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.
- Sharon
🧂 Gather Your Ingredients
- olive oil - You can use olive oil or any oil of your choice to sauté your onions.
- chicken - I use boneless, skinless chicken breasts 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 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.
🔪 Let's Make Instant Pot Chicken Curry!
(Or click here to jump right to the recipe card with measurements!)
Sautee Onions and Garlic
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.
Add Chicken
While still on sauté mode, quickly add in the diced chicken, curry powder, garam masala, and salt.
Mix Well
Stir thoroughly to combine and then turn off sauté mode.
Make Sauce
Add in the diced tomatoes, coconut milk, and potatoes plus ¼ cup of water.
Pressure Cook
Lightly mix the top layer without disturbing the layer of chicken down below. Top with a bay leaf. Cook under pressure for 4 minutes. Then natural pressure release for 4 minutes before quick releasing.
Add Veggies
Remove the bay leaves. Add in the frozen cauliflower and frozen peas.
Add Cauliflower
You can either stir on sauté mode until the cauliflower has softened or you can can pressure cook for "0" minutes and quick release.
💡 Expert Tips and Tricks
- 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.
- 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 over top my rice. If you want it to be thick, you can make a cornstarch slurry, add it to the pot at the end, and simmer it for a minute.
- Don't forget to remove the bay leaves before serving.
- Using any electric pressure cooker with a sauté function will be fine for this recipe.
❔ FAQs
I use the Instant Pot Duo Plus 9 in 1 in 6 qt. It's the perfect size!
You can use 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, during 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.
Be sure to cut the chicken into even pieces, no larger than an inch or an inch and a half. Also be sure not to extend the pressure time beyond what's listed in the recipe or you might overcook the chicken. That 4 minute release is part of the cooking time, so be sure to account for that.
📝 Substitutions and Variations
- You can swap chicken thighs for the chicken breasts. Thighs are a bit more on the fatty side and often add a bit more flavor, and they're also a little more forgiving to cook. They might need a bit more time than chicken breasts though.
- You can use fire roasted diced tomatoes.
- We use a mild yellow curry powder, but you can use a spicier one if you prefer.
- You can swap the vegetables for others such as bell pepper, broccoli, green beans, etc.
- Ginger can be added as well.
Kristin's Kitchen Tip
Be sure to cut the chicken into even pieces so it all cooks evenly in the pressure cooker!
🥡 Storage and Reheating
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.
You can also freeze your leftovers, but be aware that the veggies will likely soften quite a bit after thawing. Be sure to thaw in the fridge before reheating for best results.
Keep It Handy
Don't have time for this instant pot chicken curry recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
If you're looking for a side dish to pair with your chicken curry, try my Lemon Dill Rice, Instant Pot White Navy Beans, Coconut Rice, or this easy Homemade Garlic Bread.
😋 More Easy Dinner Recipes You'll Love
- Instant Pot Chicken and Potatoes - This easy instant pot dinner results in tender, juicy chicken and perfectly done potatoes every time.
- Easy Chicken Potato Bake - My family loves this super simple dish, and it's so easy to customize exactly to your tastes!
- Brazilian Fish Stew - Featuring tender tilapia, this flavorful stew is great for an easy and hearty comfort meal.
- Baked Spinach Mushroom Quesadillas - Another classic, these quesadillas bake in the oven for a crispy exterior and perfectly cooked filling every time!
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Instant Pot Chicken Curry with Potatoes
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📋 Recipe Card
24-Minute Instant Pot Chicken Curry with Vegetables
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
- 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, diced, 6 cloves garlic, minced
- While still on sauté mode, quickly add in the diced chicken, the curry powder, garam masala, and salt.4 chicken breasts, diced, 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, halved, 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
Prep Tips:
- If you notice browned bits stuck to the bottom of the Instant Pot after sautéing the onion and garlic, deglaze the pot before pressure cooking. Add a splash of water and scrape the bottom well with a wooden spoon to help prevent a burn notice.
- Cut the chicken into similarly sized pieces so it cooks evenly during the short pressure-cooking time.
Variations:
- For a thicker curry, combine cornstarch with a little cold water to make a slurry, stir it into the finished curry, and simmer on sauté mode for about a minute until thickened.
- Swap the frozen cauliflower for another quick-cooking vegetable, such as frozen green beans or a mixed vegetable blend.
- Adjust the amount of curry powder to suit your family's tastes if you prefer a milder or more strongly spiced curry.
- Use boneless, skinless chicken thighs instead of chicken breasts for a slightly richer flavor.
- Add a handful of baby spinach along with the peas and cauliflower for some extra greens.
Serving Suggestions:
- Serve the curry over steamed rice, spooning plenty of the flavorful cooking liquid over the top.
- Try it with basmati or jasmine rice, both of which pair nicely with the curry and coconut flavors.
- Serve with warm naan or another flatbread for soaking up the extra sauce.
- Add a sprinkle of chopped fresh cilantro just before serving for a fresh finish.
- For an extra touch, serve with lime wedges on the side for squeezing over individual portions.
Storage:
- Store leftover chicken curry in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers gently on the stovetop or in the microwave until heated through, adding a small splash of water if the curry has thickened in the refrigerator.
- The curry can also be frozen in an airtight, freezer-safe container. Keep in mind that the potatoes and vegetables may be somewhat softer after freezing and thawing.
- Thaw frozen curry in the refrigerator before reheating thoroughly on the stovetop or in the microwave.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in January 2021, and was republished with tips, step by step photos, and a recipe change in October 2026.
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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!