Print Options:

Instant Pot Chicken Curry

This Instant Pot chicken curry is a flavorful and aromatic dish that combines tender chicken, rich spices, and creamy coconut milk. With the help of the Instant Pot, you can achieve deliciously tender chicken in a fraction of the time it would take on the stovetop.

CategoryMain Dishes

Total Time30 min

DifficultyEasy

Yields4 servings

CuisineIndian

Instant Pot Chicken Curry

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 can (14 oz/400ml) coconut milk
  • 1 can (14 oz/400g) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt, to taste
  • Fresh cilantro (coriander), chopped (for garnish)
  • Cooked basmati rice or naan bread (for serving)

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. Turn on the Instant Pot and select the sauté function. Add a little oil to the pot and sauté the onions until soft and translucent.

  2. Add the minced garlic and grated ginger to the pot and sauté for an additional minute.

  3. Add the curry powder, cumin, coriander, turmeric, and red chili powder to the pot. Stir well to coat the onions and spices evenly.

  4. Add the chicken pieces to the pot and brown them slightly, stirring occasionally.

  5. Pour in the coconut milk and diced tomatoes. Season with salt, as desired, and give it a good stir.

  6. Close the Instant Pot lid and set the valve to the sealing position.

  7. Select the manual (pressure cook) function and set the cooking time for 8 minutes on high pressure.

  8. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, followed by a quick release to release any remaining pressure.

  9. Carefully open the lid, and if needed, select the sauté function again to thicken the curry to your desired consistency. Stir in the garam masala.

  10. Taste and adjust the seasoning if necessary.

  11. Serve the chicken curry over cooked basmati rice or with naan bread. Garnish with fresh cilantro.

Back to Recipe