Instant Pot Chicken Curry Recipe

This Instant Pot Chicken Curry is pure comfort in a bowl, brimming with vibrant spices, tender chicken, and a velvety sauce that tastes like it’s been slow-cooked all day – except it’s ready in a fraction of the time thanks to everyone’s favorite kitchen gadget! The coconut-milk base mingles beautifully with warm curry powder, garlic, and ginger for a satisfying, full-flavored meal that’s both fuss-free and incredibly delicious. Perfect for weeknights or anytime you’re craving something cozy, this is a dish you’ll find yourself making on repeat.

this Recipe

Ingredients You’ll Need

Every ingredient in Instant Pot Chicken Curry has a job to do – whether bringing zest, depth, or that unmistakable creamy richness. Keep things simple and stock up on these essentials, and you’ll have a dish that bursts with personality.

• Chicken thighs: Boneless, skinless thighs add juiciness and flavor; they stay tender during pressure cooking and soak up all the spices perfectly.
• Onion: Sautéed onion forms the aromatic backbone and contributes sweetness to balance the curry’s heat.
• Garlic: Fresh garlic is a must for depth and aroma – it’s what makes every bite fragrant.
• Ginger: Vibrant ginger perks up the sauce and gives it a gentle, warming spice note.
• Curry powder: The heart of the dish, delivering all those classic curried aromas and that golden color.
• Tomato paste: Adds a bit of tang and helps to thicken the sauce beautifully.
• Coconut milk: The secret to a luxuriously creamy texture and mellow, slightly sweet flavor.
• Chicken broth: Infuses the sauce with savory depth and keeps everything saucy without thinning the flavor.
• Yogurt (optional): For a tangy finish, a spoonful of yogurt can be stirred in just before serving.
• Salt & black pepper: The essentials to balance and round out all those lively flavors.
• Fresh cilantro: Chopped cilantro sprinkled on top adds brightness and color to every plate.
• Cooked rice or naan: Perfect sides to soak up every drop of that savory curry sauce!

How to Make Instant Pot Chicken Curry

Step 1: Sauté the Aromatics

Select the Sauté setting on your Instant Pot and add a drizzle of oil. Once hot, toss in the diced onion and let it cook until soft and slightly golden, about 4 minutes. Stir in the garlic and ginger, and let them sizzle for another minute until the kitchen smells irresistible.

Step 2: Spice It Up

Now, sprinkle in the curry powder and a pinch of black pepper. Stir well so the spices bloom in the hot oil, giving your base a deeper, richer flavor. Add the tomato paste, letting it cook for just a minute to remove any raw edge.

Step 3: Add Chicken and Liquids

Layer in the chicken thighs, making sure to coat them in the flavorful onions and spices. Pour in the chicken broth and coconut milk, stirring to combine everything. At this point, the sauce may look a bit thin – don’t worry, it’ll thicken as it cooks!

Step 4: Pressure Cook

Secure the lid and set the valve to Sealing. Select pressure cook (or manual) and set the timer for 8 minutes. Once the timer beeps, let the pressure naturally release for 5 minutes before carefully turning the valve to Venting to release any remaining steam.

Step 5: Finish and Serve

Open the lid and give everything a gentle stir. If you like it extra creamy, stir in a dollop of yogurt now. Season with salt (and more pepper, if desired). Garnish with cilantro and serve hot over rice or with warm naan for the ultimate Instant Pot Chicken Curry experience.

How to Serve Instant Pot Chicken Curry

Garnishes

When it comes to garnishing this curry, a generous shower of chopped fresh cilantro brings brightness and color. For a touch of elegance, add a squeeze of fresh lime or a swirl of yogurt. Some people adore a sprinkle of toasted cashews or almonds for satisfying crunch.

Side Dishes

Instant Pot Chicken Curry absolutely shines served over fluffy white or basmati rice, where every grain can soak up the creamy sauce. Warm, pillowy naan or roti on the side is always a hit for scooping, and simple cucumber salad or Indian pickles make a refreshing contrast.

Creative Ways to Present

For a dinner party-worthy platter, ladle the curry into a wide serving bowl and artfully scatter microgreens, slivered red onion, or even pomegranate arils for color and sparkle. If you’re serving a crowd buffet-style, keep the curry in the Instant Pot on “Keep Warm” alongside bowls of toppings and rice so everyone can build their perfect plate.

Make Ahead and Storage

Storing Leftovers

Store any leftover Instant Pot Chicken Curry in an airtight container in the refrigerator. The flavors actually get deeper and richer overnight, so you might find yourself enjoying it even more the next day!

Freezing

This curry freezes exceptionally well. Cool your leftovers completely, then portion them into freezer-safe containers or resealable bags. It’ll keep its rich flavor and texture for up to three months.

Reheating

To reheat, simply warm your curry on the stove over medium heat or microwave it in short bursts, stirring often. Add a splash of water or coconut milk to loosen the sauce, if needed, and always reheat until piping hot throughout.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can! While thighs are juicier and more forgiving, chicken breast works just fine – just be careful not to overcook, as it can turn a bit dry if left too long in the Instant Pot.

How spicy is this Instant Pot Chicken Curry?

This recipe leans mild to medium, but you’re in charge: add diced chilies, cayenne, or chili powder for extra kick, or keep it gentle for spice-sensitive palates.

Can I make this curry dairy-free?

Absolutely! Simply skip the yogurt at the end, and you’ll have a wonderfully rich and creamy curry thanks to the coconut milk alone.

What veggies can I add?

Stir in a handful of fresh spinach just before serving, or pressure cook small diced potatoes, carrots, or bell peppers along with the chicken for a heartier meal. The Instant Pot Chicken Curry is versatile like that!

Is it possible to double this recipe?

Yes, double away! Make sure not to exceed your Instant Pot’s fill line, and allow a bit of extra time for the pot to come to pressure with the larger volume. The cooking time itself doesn’t need to be adjusted.

Final Thoughts

If there’s one dish guaranteed to please a crowd (or just make your own dinner feel special), it’s Instant Pot Chicken Curry. Don’t be surprised if it quickly becomes your go-to – the ease, flavor, and sheer coziness make it a modern classic you’ll want to share with everyone you know!

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