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Instant Pot Chicken Curry Recipe

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4.2 from 221 reviews

A flavorful and creamy Instant Pot Chicken Curry made with aromatic spices, tender chicken thighs, and a rich coconut milk sauce. This quick and easy recipe uses the pressure cooker to develop deep flavors in just 30 minutes, perfect for a comforting weeknight meal served over jasmine rice.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Spices and Aromatics

  • 2 tbsp coconut oil
  • 3 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 sweet onion, diced
  • 2 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste

Liquids and Broth

  • ½ cup chicken broth
  • 1 cup coconut milk, unsweetened

Protein

  • 2 lb boneless skinless chicken thigh, diced into 1-inch pieces

Other Ingredients

  • 1 tsp salt
  • 1 tbsp cornstarch (or arrowroot powder for Whole30 and paleo)
  • cilantro, to taste
  • lime juice, to taste

Instructions

  1. Toast the spices: Press the “Saute” function on the Instant Pot and set the timer to 10 minutes. Add the coconut oil and heat until it shimmers. Add the curry powder, cumin and turmeric. Stir continuously with a rubber spatula to toast the spices until they are very fragrant, about 1-2 minutes.
  2. Saute onion, garlic, and ginger: Add the diced onions, minced garlic, and ginger into the pot. Toss to coat them in the toasted spices and sauté for 2 minutes. If the pot becomes too dry, add a tablespoon of chicken broth to prevent the onions from burning.
  3. Add tomato paste: Stir in the tomato paste and cook it with the onions until it deepens in color, approximately 1-2 minutes.
  4. Deglaze with chicken broth: Pour ½ cup chicken broth into the pot and stir well, scraping up any browned bits stuck to the bottom of the pot for extra flavor.
  5. Add chicken and salt: Add the diced chicken thighs and sprinkle with salt. Stir to combine all ingredients evenly.
  6. Pressure cook the curry: Press the “Cancel” button to turn off Saute mode. Secure the Instant Pot lid and set the pressure valve to Sealing. Program the pot to cook on High Pressure for 5 minutes. It will take about 8-10 minutes to come to pressure. Once done, perform a quick release to release pressure immediately.
  7. Thicken the sauce: In a small jar, whisk together cornstarch (or arrowroot powder) with 1 tablespoon of water until smooth. Pour this slurry along with the coconut milk into the pot. Stir well and simmer using the Saute function for 2-3 minutes until the sauce thickens.
  8. Season and serve: Add lime juice and chopped cilantro to taste. Adjust salt if necessary. Serve the chicken curry immediately over steamed jasmine rice for a complete meal.

Notes

  • Use arrowroot powder instead of cornstarch for a paleo or Whole30 friendly version.
  • Ensure the pressure valve is set to Sealing before pressure cooking to avoid steam leaks.
  • Quick release the pressure carefully to prevent overcooking the chicken.
  • Adjust lime juice and cilantro amounts based on your preference for tanginess and freshness.
  • For a spicier curry, add chopped fresh chili or a pinch of cayenne pepper with the spices.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/instant-pot-chicken-curry-recipe/