Instant Pot Chicken Curry

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.

Why Make Pressure Cooker Curry

• 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.

How To Make Instant Pot Chicken Curry

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.
2. Add the chicken thighs to Instant Pot and toss to coat in the sauce.
3. Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 3 minutes.
4. Prepare the rice as directed and set it aside. Add the cornstarch and water in a small bowl. Mix to combine.
5. Do a quick release of the pressure on the Instant Pot. Add in bell peppers and stir.
6. Place the lid on the Instant Pot and set the valve to seal. Press the manual button, cook for 1 minute.
7. Open the lid and add in the cornstarch slurry. Mix to combine.
8. Serve the Instant Pot Chicken Curry and enjoy your delicious meal!

How To Nail Chicken Curry In The Instant Pot

• 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 Chicken Curry?

• Steamed Jasmine Rice: Fluffy and fragrant, the perfect canvas for soaking up the rich curry sauce.
• Crispy Vegetable Spring Rolls: A delightful crunch to complement the curry’s creamy texture.
• Garlic Stir-Fried Bok Choy: Lightly seasoned greens for a refreshing contrast.
• Cauliflower Rice: Try adding some tasty cauliflower rice to balance the dish.

FAQ’S

Instant Pot Chicken Curry

Angela Milnes

Instant Pot Chicken Curry is a flavorful, easy-to-make dish that’s perfect for curry lovers! Tender chicken is simmered in a rich, aromatic sauce filled with spices, coconut milk, and tomatoes, all made quickly in the Instant Pot.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinners

Cuisine Asian

Servings 2 Servings

Calories 887 kcal

Ingredients

  

1x2x3x

• 1 tbsp Olive
• 1 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 Green Bell Pepper green and yellow bell pepper, sliced
• 1 tbsp cornstarch
• 1 tbsp water
• 1/4 cup chopped cilantro
• 1 Package of prepared basmati rice.
• 1 Red Bell Pepper

Instructions

 

• 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. 

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

Calories: 887kcalCarbohydrates: 35gProtein: 35gFat: 71gSaturated Fat: 44gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 166mgSodium: 2100mgPotassium: 1193mgFiber: 4gSugar: 14gVitamin A: 4736IUVitamin C: 139mgCalcium: 133mgIron: 9mg

Keyword Chicken Curry Dish, Chicken Curry recipe, Instant Pot Chicken Curry

Tried this recipe?Let us know how it was!

More Instant Pot Recipes

• Instant Pot Chicken Gnocchi Soup
• Instant Pot Creamy Fajita Chicken Soup
• Instant Pot Chicken Noodle Soup
• Instant Pot Chicken Marsala
• Instant Pot Teriyaki Chicken