This Instant Pot chicken curry is one of my weeknight staples. It’s the kind of dish that tastes like it’s been simmering for hours, but really—it all comes together in about 30 minutes. The chicken is tender, the sauce is full of warm spices, and that creamy texture? Absolute heaven over rice or with naan.

If you’ve ever wanted restaurant-style curry at home without spending all day at the stove, this one’s for you.

Why You’ll Love This Chicken Curry

Deep flavor without the long cook time
Dump, stir, pressure cook—it’s really that simple
Perfectly spiced, not overly hot
Tastes even better the next day (leftover win!)

Whether you’re new to curry or a longtime fan, this recipe delivers.

Ingredients You’ll Need

You don’t need a long list of hard-to-find spices—just the basics with big flavor:

1.5 lbs boneless chicken thighs or breasts, cut into chunks
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 tbsp curry powder (or use garam masala + turmeric if that’s what you’ve got)
1 tsp paprika (adds color and mild heat)
1/2 tsp chili powder (optional for spice)
1/2 tsp salt
1/2 tsp ground cumin
1/2 cup tomato puree or crushed tomatoes
1/2 cup coconut milk or heavy cream
2 tbsp oil or ghee
1/2 cup water or chicken broth
Fresh cilantro and lime wedges (optional but amazing)

How to Make Chicken Curry in the Instant Pot

You won’t believe how easy it is. Here’s how I do it, step by step:

Step 1: Hit Sauté on the Instant Pot and warm the oil. Add onions and cook for about 3–4 minutes until soft and slightly golden.

Step 2: Stir in the garlic and ginger. Cook for 30 seconds—just enough to wake up those flavors.

Step 3: Add the curry powder, cumin, paprika, and chili powder. Give it a good stir so the spices toast just a bit. Your kitchen will smell amazing already.

Step 4: Add the chicken and toss it around so it’s well coated in all that spiced goodness.

Step 5: Stir in the tomatoes, salt, and water/broth. Cancel sauté mode.

Step 6: Lock the lid, set valve to sealing, and cook on High Pressure for 8 minutes.

Step 7: Let it naturally release for 5 minutes, then do a quick release. Stir in the coconut milk or cream until the sauce is silky and rich.

Step 8: Let it sit for 5 minutes to thicken slightly, then serve with rice, naan, or both (I won’t judge).

Variations to Try

Make it your own with these fun tweaks:

Use potatoes or chickpeas for extra heartiness.
Swap chicken for shrimp or tofu—adjust cook time accordingly.
Use light coconut milk for a lighter version, or add yogurt at the end for a tangy finish.
Want more heat? Add a chopped green chili with the garlic and ginger.

How to Store & Reheat

Curries get even better the next day—seriously. Here’s how I store it:

Refrigerate in an airtight container for up to 4 days.
Freeze in portions for up to 2 months.
Reheat gently on the stovetop or microwave with a splash of water to loosen the sauce.

What to Serve with Chicken Curry

This curry is bold, creamy, and needs something to soak up all that sauce. Try it with:

Steamed basmati or jasmine rice
Garlic naan or flatbread
Cucumber raita or a simple yogurt drizzle
Roasted veggies on the side

More recipes

FAQ:

Can I use frozen chicken?
Yes! Just increase the cook time to 12 minutes. Make sure pieces are separated—not one big frozen block.

Can I skip coconut milk?
Yep. Use heavy cream, half-and-half, or plain yogurt instead (add yogurt after pressure cooking).

How spicy is it?
It’s mild with a warm kick. Add more chili powder or chopped fresh chilies if you like it hotter.

Can I double the recipe?
You can, as long as you don’t go past the max fill line on your Instant Pot.

Can I make it vegetarian?
Totally. Sub chicken with tofu, paneer, or chickpeas. Keep the same cook time.

Final Tips for the Best Chicken Curry

Sautéing the onions and spices first really makes the flavor pop—don’t skip this step.

Let it rest a few minutes before serving so the sauce thickens.
Don’t be afraid to adjust the spice level. Taste as you go!