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    Home » Main Dishes » Instant Pot Chicken Curry

    Aug 17, 2022

    Instant Pot Chicken Curry

    Published on Aug 17, 2022. Updated on Sep 8, 2022. By Tayo. This post may contain affiliate links. See Disclosure. 2 Comments

    Jump to Recipe
    Instant Pot Chicken Curry-pinterest

    Are you looking for a delicious, easy-to-make chicken curry recipe? Look no further than this instant pot chicken curry. This dish is packed with flavor and will be a hit with your family!

    instant pot chicken curry close up

    Instant pot chicken curry is a delicious and easy recipe made with pantry ingredients, so you don’t have to worry about where to find the ingredients. This recipe will quickly become one of your family’s favorites.

    It is also gluten-free, low carb, and keto-friendly!

    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Equipment Used
    • 🧾 Ingredients Used
    • 🔪 How To Make This Recipe
    • 🥫 Storing and Reheating
    • 💭 Tips and Variations
    • 🍽️ What can I eat this recipe with?
    • 👩‍🍳 Frequently asked questions
    • 📚 Related Recipes
    • 📖 Recipe
    • 💬 Comments

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    ❤️ Why you'll love it

    One of the best things about instant pot chicken curry is that it’s quick and easy to make. You can have this dish on the table in no time, which is perfect for a busy weeknight.

    Simply add all the ingredients to the instant pot and let it do its thing. Dinner will be ready before you know it!

    In addition to being delicious, pressure cooker chicken curry is also healthy and nutritious. Chicken is a good source of protein, while vegetables provide vitamins and minerals. Plus, coconut milk is a good source of healthy fats. 

    This dish is also relatively low in calories, making it a great option for those watching their weight.

    🥘 Equipment Used

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    I use an instant pot electric pressure cooker for this easy chicken curry recipe. It is guaranteed to give you extra moist and tender chicken in little to no time. Ingredients are cooked with the instant pot sealed, so the flavors will be extra delicious.

    The instant pot cooks ingredients in way less cooking time than other cooking methods.

    🧾 Ingredients Used

    chicken breast, spices, tomato, coconut milk
    • Chicken breast: I use 2lbs of chicken breast for this recipe. Chicken breasts will soak up the flavors and turn out really juicy.
    • Olive oil: You can use coconut oil or your preferred cooking oil to saute the chicken. 
    • Garlic cloves and onions: Fresh garlic cloves and onions add their distinct flavor to make this dish extra tasty, especially when sauteed.
    • Tomato: I use one tomato for extra flavor. You can also use tomato sauce or paste.
    • Coconut milk: Coconut milk adds its creamy deliciousness to the recipe. I use unsweetened full fat coconut milk, but you can also use coconut cream or heavy cream.
    • Chicken broth: If you don’t have any, you can use water, but you will need to adjust the spices.
    • Spices: Ground cumin, curry powder, smoked paprika, cayenne pepper, and salt.
    • Arrowroot powder: I use this to thicken my curry.

    🔪 How To Make This Recipe

    Below are the simple steps needed to cook the perfect instant pot chicken curry. 

    1. Chop the chicken breasts into bite-sized pieces.
    2. Also, chop the tomato and onions, and mince the garlic.
    3. Turn on the instant pot sauté function and pour in a little olive oil. When heated, sauté the chopped fresh onions and garlic till translucent.
    4. Add the chicken pieces, spices, and tomato. Next, pour in the chicken stock and deglaze the pot. You can use a wooden spoon to scrape up the bits stuck to the bottom of the pot.
    5. Turn the instant pot to manual and set it to high pressure for 5 minutes. Let the pressure naturally release for 10 minutes, then quickly release the remaining pressure.
    6. Turn the instant pot back to sauté mode and pour in the coconut milk. Then mix everything and let it simmer for a few minutes.
    7. If you want to thicken it faster, mix 2 teaspoon arrowroot powder with 2 tablespoon water in a small bowl to make a slurry. Pour it into the chicken curry and stir.
    8. Taste for salt and adjust. Simmer till it thickens to your desired preference.
    how to make chicken in instant pot

    🥫 Storing and Reheating

    If you’re looking for a dish that will give you leftovers, look no further than this authentic chicken curry recipe. This dish reheats well and can be enjoyed for days after it’s been made. 

    Simply store the leftover chicken curry in an airtight container in the fridge and enjoy it for lunch or dinner throughout the week.

    You can also freeze it for up to a month to preserve it longer. First, put it in an airtight container, then in the freezer. Leave it in the fridge overnight to defrost, then reheat it on a stovetop till hot.

    💭 Tips and Variations

    • You can control the heat by adding more or less cayenne pepper. You can also add bell pepper, red pepper flakes, or chili powder if you like it extra spicy. Leave them out if you don’t like spicy food.
    • Broth already contains salt, so taste the curry sauce before adding any.
    • Add a teaspoon or two of unsalted butter to the coconut chicken curry for creamy butter chicken curry.
    chicken curry in instant pot

    🍽️ What can I eat this recipe with?

    This easy instant pot chicken curry is versatile. You can enjoy it as a standalone dish or with a host of other dishes. It goes best with steamed rice, but I like to eat mine with cauliflower rice on a low carb diet.

    👩‍🍳 Frequently asked questions

    How do I thicken my instant pot curry?

    Typically, you can make a slurry to thicken your curry. Cornstarch slurry is the most popular, but I use arrowroot powder since it's lower in carbs. Another easy way to thicken curry is to let it simmer for a while.

    Can you put raw chicken in an instant pot?

    The instant pot is one of the best ways of cooking raw chicken. Bone-in or boneless chicken will turn out extra tender, moist, and delicious this way. You can also cook fresh or frozen chicken easily in the instant pot.

    How long does chicken curry last in the fridge?

    You can store chicken curry in the fridge for a few days. To ensure it retains its freshness for at least four to five days, place it in an airtight container. You can freeze it to store it longer.

    📚 Related Recipes

    Check out these other instant pot recipes!

    Instant Pot Turkey Legs

    Instant Pot Broccoli

    Instant Pot Chicken Leg Quarters

    Instant Pot Asparagus

    Instant Pot Boiled Peanuts

    instant pot chicken curry ready to serve

    📖 Recipe

    instant pot chicken curry in a white bowl

    Instant Pot Chicken Curry

    Are you looking for a delicious, easy-to-make chicken curry recipe? Look no further than this instant pot chicken curry. This dish is packed with flavor and will be a hit with your family!
    5 from 3 votes
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    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    40 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 299kcal
    Author: Tayo Oredola

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients

    • 2 lbs chicken breast
    • 2 tablespoon olive oil
    • 3 cloves garlic minced
    • ½ onion chopped
    • 1 tomato
    • 1 cup coconut milk
    • ½ cup chicken broth
    • 2 teaspoon cumin
    • 2 tablespoon curry
    • 1 teaspoon smoked paprika
    • ½ teaspoon cayenne pepper
    • ½ teaspoon ground ginger
    • ½ teaspoon salt or to taste
    • 2 teaspoon arrowroot powder

    Instructions

    • Chop the chicken breast into bite-sized pieces.
    • Also, chop the tomato, onions, and mince the garlic.
    • Turn the instant pot to sauté mode.
    • Sauté the onions and garlic till translucent.
    • Add the chicken breast, spices, and tomato. Mix them together.
    • Pour in the chicken stock and deglaze the pot.
    • Turn the instant pot to manual and set it to high pressure for 5 minutes.
    • Let the pressure naturally release for 10 mins, then quickly release the remaining pressure.
    • Turn the instant pot back to sauté mode and pour in the coconut milk.
    • Mix together and let simmer for a few minutes.
    • If you want to thicken it faster, mix 2 teaspoon arrowroot powder with 2 tablespoon water in a small bowl to make a slurry. Pour it into the chicken curry and stir.
    • Taste for salt and adjust.
    • Simmer till it thickens to your desired preference.

    Notes

    This recipe serves 6 and contains 4 net carbs per serving.
    • You can control the heat by adding more or less cayenne pepper. You can also add bell pepper, red pepper flakes, or chili powder if you like it extra spicy. Leave them out if you don’t like spicy food.
    • Broth already contains salt, so taste the curry sauce before adding any.
    • Add a teaspoon or two of unsalted butter to the coconut chicken curry for creamy butter chicken curry.

    Nutrition

    Calories: 299kcal | Carbohydrates: 5g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 400mg | Potassium: 608mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1006IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg
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    Comments

    1. Cody says

      October 11, 2022 at 11:21 pm

      5 stars
      I can't believe how easy and delicious this was!!!

      Reply
      • Tayo says

        November 04, 2022 at 10:13 am

        I'm glad you enjoyed it, Cody!

        Reply

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