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Instant Pot Chicken Curry

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Get ready for a flavor-packed adventure with our Instant Pot Chicken Curry. This easy recipe brings the vibrant tastes of India straight to your table. With tender chicken and aromatic spices, it’s a meal that satisfies every time.

curry chicken

Why You’ll Love This Recipe

  • Quick And Easy: This Instant Pot chicken curry is ready in a fraction of the time compared to traditional cooking methods.
  • Bursting With Flavor: The combination of aromatic spices and tender chicken creates a deliciously satisfying meal that’s perfect for any night of the week.

Recipe Ingredients

  • 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.
instant pot chinese chicken curry

How To Make Instant Pot Chicken Curry?

Step One: Prepare The Curry Base

Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine.

Step Two: Coat The Chicken

Add the chicken thighs to Instant Pot and toss to coat in the sauce.

Step Three: Pressure Cook The Chicken

Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 3 minutes.

instant pot chinese chicken curry

Step Four: Prepare The Rice

Prepare the rice as directed and set it aside.

Step Five: Create The Cornstarch Slurry

Add the cornstarch and water in a small bowl. Mix to combine.

Step Six: Release Pressure And Add Bell Peppers

Do a quick release of the pressure on the Instant Pot. Add in bell peppers and stir.

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Step Seven: Pressure Cook With Bell Peppers

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

Step Eight: Thicken The Curry

Open the lid and add in the cornstarch slurry. Mix to combine.

IP chinese curry chx 1 4 scaled 1

Step Nine: Serve And Enjoy

Serve the Instant Pot Chicken Curry and enjoy your delicious meal!

IP chinese curry chx 1 6 scaled 1

Cooking Tips

  • Finish with Fresh Herbs: Just before serving, add a handful of fresh chopped herbs like cilantro or parsley to brighten up the flavors and add a fresh aroma to your chicken curry.
  • Chicken Broth: You can add a splash of broth to thin the curry it it becomes too thick.

Substitutions

  • Curry Powder: If you don’t have curry paste, you can add curry powder in it’s place.
  • Chicken Breasts: You can switch the boneless skinless chicken thighs for chicken breasts.
  • Coconut Oil: Feel free to swap the olive oil for coconut oil if you prefer.

Storage & Reheating Instructions

  • Storage: Allow Instant Pot chicken curry to cool to room temperature, then transfer to an airtight container or tightly wrap with plastic wrap.
  • Freezing: Label the container with the freezing date and freeze for up to 2-3 months to maintain optimal quality.
  • Reheating: Thaw in the refrigerator if frozen, then gently reheat on the stovetop over low to medium heat, stirring frequently to preserve the curry’s consistency.

What To Serve With This Recipe?

FAQ’S

Do I Have To Use Full Fat Coconut Cream?

No, you do not have to use full fat coconut cream in this chicken curry recipe. You can use reduced-fat or even light coconut cream for a lighter option. However, keep in mind that the sauce may not be as creamy and rich as using full fat coconut cream.

Can I Add Garam Masala To This Recipe?

Yes feel free to add a 1/2 to 1 teaspoons of garam masala to the curry to add more flavor and taste

instant pot chicken curry

Instant Pot Chicken Curry

Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This Instant Pot Chicken Curry is delicious, tasty and simple to make in your pressure cooker

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. 

Notes

Finish with Fresh Herbs: Just before serving, add a handful of fresh chopped herbs like cilantro or parsley to brighten up the flavors and add a fresh aroma to your chicken curry.

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

Did you make this recipe?

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