Go Back
chicken curry recipes served

Instant Pot Chicken Curry

This Instant Pot chicken curry is rich, creamy, and full of warm spices. Quick to make, deeply comforting, and perfect with rice or naan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless chicken thighs or breasts, cut into chunks
  • 1 1 onion, chopped
  • 3 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tbsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chili powder (optional)
  • 1/2 tsp salt
  • 1/2 cup tomato puree
  • 1/2 cup water or broth
  • 1/2 cup coconut milk or cream
  • 2 tbsp oil or ghee
  • Cilantro & lime for garnish (optional)

Method
 

  1. Set Instant Pot to Sauté. Add oil and cook onion until soft (3–4 minutes).
  2. Add garlic and ginger, stir for 30 seconds.
  3. Add spices and stir to toast.
  4. Toss in chicken and stir to coat.
  5. Add tomatoes, water, and salt. Cancel sauté.
  6. Seal the lid and cook on High Pressure for 8 minutes.
  7. Let naturally release 5 minutes, then quick release.
  8. Stir in coconut milk or cream. Let rest 5 minutes before serving.

Notes

  • Swap coconut milk for cream or yogurt.
  • Add chickpeas or potatoes for variety.
Total Calories: ~1,150 (for all curry without rice/naan)