Description

This Instant Pot Chicken Curry is a comforting, aromatic main-course that comes together in under an hour. Succulent chicken simmers in a creamy, spiced sauce with tomatoes, onion, garlic, and ginger, all effortlessly finished in the pressure cooker. Perfect for busy weeknights, this curry bursts with classic Indian flavors and is easily customizable for your family’s taste and dietary needs.

Ingredients

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Chicken

1 1/2 lbs boneless, skinless chicken thighs, cut into chunks

Marinade

1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon turmeric powder

Sauce Base

2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to taste)

Tomato & Liquid

1 (14.5 oz) can diced tomatoes
3/4 cup chicken broth

Finish

1/2 cup heavy cream or coconut milk
2 tablespoons fresh cilantro, chopped (for garnish)

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Instructions

Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, lemon juice, salt, pepper, and turmeric. Mix well until chicken is evenly coated. Let sit while you prep the other ingredients, or refrigerate up to 2 hours for deeper flavor.
Sauté the Aromatics: Set your Instant Pot to ‘Sauté’ mode. Add oil and let it heat. Add chopped onions and cook, stirring, until soft and golden brown (about 6 minutes). Stir in garlic and ginger; sauté another minute until fragrant.
Add Spices: Sprinkle garam masala, cumin, coriander, and cayenne into the pot. Stir well for 30 seconds, allowing the spices to bloom and become fragrant without burning.
Build the Curry Base: Add the marinated chicken and all its marinade to the pot. Stir to coat in the spices. Pour in diced tomatoes and chicken broth. Scrape up any browned bits from the bottom to avoid the burn warning.
Pressure Cook: Close the Instant Pot lid and set the valve to ‘Sealing.’ Cook on Manual/High Pressure for 8 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Finish the Curry: Open lid, stir in heavy cream or coconut milk. Set to ‘Sauté’ and simmer for 2-3 minutes to thicken the sauce if needed. Taste and adjust seasoning with more salt or cayenne as desired.
Garnish and Serve: Turn off heat, sprinkle with fresh cilantro, and serve hot over steamed rice or with naan.

Notes

You can substitute chicken breasts for thighs, but be careful not to overcook.
To make this dairy-free, use coconut milk and dairy-free yogurt.
Adjust cayenne for milder or spicier curry.
The curry thickens as it cools; add more broth to reheat if desired.
Serve with rice, naan, or cauliflower rice for a lighter option.

Nutrition

Serving Size: 1/4 of recipe
Calories: 370
Sugar: 6g
Sodium: 880mg
Fat: 19g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 36g
Cholesterol: 155mg