Chinese Instant Pot Chicken Curry

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What if you could try something that you’ve never made before? This Chinese Instant Pot Chicken Curry is awesome in so many ways! I have always enjoyed the taste of curry, but making Chinese curry is really the way to go. You will experience so much flavor in this dish. You don’t want to be afraid to cook with curry because it is truly one of the most under appreciated ingredients. 

Why You’ll Love This Chicken Curry Recipe

Chicken curry is a classic dish that has been enjoyed for generations. It’s full of flavor, warm spices, and tender chicken pieces that make it the perfect comfort food. But traditional curry recipes can take hours to prepare, making it difficult to enjoy on busy weeknights. That’s where the Instant Pot comes in – it allows you to make this delicious chicken curry in a fraction of the time!

Ingredients for Chinese Chicken Curry

• Olive Oil: Is used to sauté the onions and garlic, adding a smooth richness while allowing their flavors to release.
• Yellow Onion, Diced: Adds a sweet, slightly pungent flavor that forms the base of the curry.
• Minced Garlic: Brings a potent, aromatic note to the dish, complementing the other savory ingredients.
• Red Curry Paste: Is the heart of the dish, providing the distinctive spicy, aromatic flavor of curry.
• Brown Sugar: Adds a touch of sweetness to balance out the heat from the red curry paste.
• Lime Juice: Its acidity brightens up the dish, cutting through the richness of the coconut milk and curry paste.
• Fish Sauce: Gives the curry a complex umami flavor and a hint of saltiness.
• Salt: Enhances the overall flavors of the dish, making them more pronounced.
• Full Fat Coconut Milk: Adds creaminess to the curry, balancing the spices and giving the dish a luxurious texture.
• Chicken Thighs, Thinly Sliced: Absorb the curry flavors while providing a satisfying, protein-packed bite.
• Red, Green, and Yellow Bell Pepper (Sliced): Add a crunchy texture, mild sweetness, and vibrant color to the dish.
• Cornstarch: Used as a thickening agent, giving the curry a more substantial, stick-to-your-ribs consistency.
• Water: Used to dilute the curry to the desired consistency, and to ensure even pressure cooking.
• Chopped Cilantro: Adds a fresh, herby note that contrasts nicely with the rich, spicy curry.
• Basmati Rice: A fragrant, long-grain rice that soaks up the curry and provides a fluffy base for the dish.

How to Make Instant Pot Chinese Curry?

Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine. Add the chicken thighs to Instant Pot toss to coat in the sauce. Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 3 minutes.

Prepare the rice as directed. Set to the side. Add the cornstarch and water in a small bowl. Mix to combine. Do a quick release of the pressure on the Instant Pot. Add in bell peppers and stir.

Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 1 minute. Open the lid and add in the cornstarch slurry.

Mix to combine. Serve and Enjoy! This is one of our favorite meals to make, so make sure you give it a try. You can easily make this meal for a weeknight meal on those nights that you’re so busy you don’t want to do anything else. 

If you love this recipe check out this fun food fact article: What Is Masala?

I have found it super exciting to be able to make food in my Instant Pot. It’s wonderful to be able to know my whole family will eat this meal. The next time you don’t know what to make for dinner, just know that you can easily make this right on the Instant Pot. You won’t believe how easy it is to make. 

What To Serve With Chicken Curry

There are endless possibilities when it comes to serving chicken curry. You can serve it over rice, with naan bread, or even with roasted vegetables for a healthier option. The creamy and flavorful sauce pairs well with many different side dishes.

Frequently Asked Questions

Instant Pot Curry Chicken

Yield: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This is a tutorial on how to make an instant pot curry chicken .

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Ingredients

• 1 tbsp olive
• 1 yellow onion, diced
• 2 Tbsp. minced garlic
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp salt
• 1 can full-fat coconut milk
• 3 chicken thighs, thinly sliced
• 1 each red, green and yellow bell pepper, sliced
• 1 tbsp cornstarch
• 1 tbsp water
• 1/4 cup chopped cilantro
• 1 Package of prepared basmati rice.

Instructions

1. Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine. Add the chicken thighs to Instant Pot toss to coat in the sauce. Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 3 minutes.
2. Prepare the rice as directed. Set to the side. Add the cornstarch and water in a small bowl. Mix to combine. Do a quick release of the pressure on the Instant Pot. Add in bell peppers and stir.
3. Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 1 minute. Open the lid and add in the cornstarch slurry.
4. Mix to combine. Serve and Enjoy! This is one of our favorite meals to make, so make sure you give it a try. You can easily make this meal for a weeknight meal on those nights that you’re so busy you don’t want to do anything else. 

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1033Total Fat: 70gSaturated Fat: 46gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 250mgSodium: 2625mgCarbohydrates: 56gFiber: 3gSugar: 9gProtein: 55g

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More Tasty Instant Pot Recipes Using Chicken:

• Instant Pot Chicken Gnocchi Soup
• The Best Creamy Instant Pot Chicken Soup
• Instant Pot Chicken Noodle Soup