Fall in love with the magic of Instant Pot Chicken Curry—a cozy, wildly flavorful dinner that comes together in under 40 minutes. This is my weeknight hero: melt-in-your-mouth chicken, creamy coconut milk, a symphony of gentle spices, and those vibrant peppers, all made effortless with your Instant Pot!
Why You’ll Love This Recipe
- Insanely Fast, Truly Comforting: With the Instant Pot, you get deep, simmered-all-day curry flavor in just over half an hour.
- Creamy Without the Dairy: Full-fat coconut milk brings a luscious, luxurious texture—totally dairy-free and absolutely decadent.
- Totally Customizable: Make it your own by swapping veggies, heat levels, or serving with your favorite rice or naan.
- One-Pot Wonder: Fewer dishes, big flavors—enjoy more time around the dinner table (and less at the sink).
Ingredients You’ll Need
The magic of this Instant Pot Chicken Curry is in its short, simple ingredient list. Every item completely earns its spot: think clarity of flavor, beautiful color, and that irresistible, creamy curry base you crave. Here’s what you’ll need—and why it matters:
- Coconut oil: Adds subtle sweetness and richness, creating the perfect base for sautéing your aromatics.
- Yellow onion, diced: Sautéed onion brings gentle sweetness and deepens the curry’s savory backbone.
- Carrots, chopped: They add a pop of color, slight crispness, and natural sweetness that balances the spices.
- Chicken breasts, diced: Lean and tender, chicken absorbs all those gorgeous flavors while staying juicy in the Instant Pot.
- Garlic & fresh ginger: This dynamic duo brings warmth, freshness, and a signature curry aroma.
- Curry powder, turmeric & cumin: Your spice trifecta; these bring earthy, golden color, aromatic complexity, and mild heat.
- Salt & pepper: Essential for drawing everything together and enhancing the other flavors.
- Full-fat coconut milk: For that dreamy, creamy curry sauce—rich, smooth, and slightly sweet.
- Chicken broth: Adds savory depth to balance the creaminess of the coconut milk.
- Red & yellow bell peppers: Stirred in at the end for vibrant color and tender-crisp crunch.
- Fresh cilantro: To finish! A sprinkle of green makes every bite pop.
- Basmati rice: Delicate, fragrant, and ideal for soaking up all that delicious sauce.
- Butter & salt: Work a little magic into your rice for classic, restaurant-level flavor.
- Water: For perfectly cooked basmati rice every time.
Variations
The beauty of homemade Instant Pot Chicken Curry is how easily you can adjust it for your pantry, dietary goals, or spice preferences. Let your cravings lead the way—here are a few favorite tweaks and swaps:
- Veggie Explosion: Add diced mushrooms, peas, parsnips, green beans, or chickpeas for extra heartiness and nutrition.
- Heat It Up: Stir in a diced jalapeño or a pinch of cayenne if you love your curry with a spicy kick.
- Low-Carb Swap: Serve over cauliflower rice instead of basmati for a lighter, veggie-forward base.
- Protein Play: Try boneless chicken thighs for a juicier texture or swap for cooked chickpeas for a vegetarian curry.
How to Make Instant Pot Chicken Curry
Step 1: Layer the Ingredients
Start by adding everything except the bell peppers, rice, and cilantro directly to the Instant Pot. Follow the order in the list: coconut oil, onion, carrots, chicken, garlic, ginger, spices, salt and pepper, coconut milk, and finally, chicken broth. This layering prevents anything from sticking and kicks off flavor development right from the start.
Step 2: Pressure Cook the Curry
Lock the lid in place and set your valve to seal. Select “Pressure Cook” on high for 3 minutes. (Yes, just three minutes—trust the process!) While it’s cooking, get your rice going if you haven’t already. The Instant Pot will take around 5–10 minutes to come to pressure before it starts counting down, infusing the chicken with bold, aromatic flavors the whole time.
Step 3: Quick Release and Pepper Power
Once the timer beeps, carefully perform a quick release using a spoon to flick the steam switch. When the pin drops, open the lid, stir in the chopped red and yellow peppers, and let the curry sit (with the lid on) for 5 more minutes. This keeps the peppers vibrant and lightly crisp rather than mushy—such a game-changer!
Step 4: Serve and Savor
Fluff your freshly cooked rice (or cauliflower rice), then dish up generous ladles of Instant Pot Chicken Curry right alongside. Sprinkle over plenty of chopped cilantro and serve immediately. Prepare for empty plates and happy smiles!
Pro Tips for Making Instant Pot Chicken Curry
- Keep Peppers Crisp: Always stir in bell peppers at the end; letting them sit in the hot curry with the lid on creates perfectly tender, never soggy peppers with vibrant color.
- Spice Blooming: Sprinkle your curry powder and spices right over the aromatics and chicken before the liquids—this wakes up their flavor and fragrance, infusing the sauce deeply.
- Rice Perfection: For fluffy, restaurant-style basmati, always rinse your rice several times and let it rest for five minutes after cooking before fluffing.
- Full-Fat Coconut Milk: Don’t use light coconut milk! Full-fat is key for a rich, creamy curry—if your can separates, just give it a good stir or shake before adding.
How to Serve Instant Pot Chicken Curry
Garnishes
Finish your Instant Pot Chicken Curry with a generous shower of freshly chopped cilantro. The herb’s grassy brightness unites the spices and gives each bowl a restaurant-ready look. Want to really wow? Try a squeeze of lime or a handful of thinly sliced scallions for a citrusy, zippy pop.
Side Dishes
Nothing soaks up that velvety sauce quite like a scoop of fluffy basmati rice—but don’t stop there! Warm naan (store-bought or homemade), cauliflower rice, or crisp papadum all make perfect partners. For a fresh counterpoint, toss together a simple cucumber salad with lemon and mint.
Creative Ways to Present
Make it a curry party: serve Instant Pot Chicken Curry in colorful bowls with a “toppings bar” of yogurt, chutneys, and extra herbs. For meal-prep magic, portion it in jars with layers of rice, curry, and fresh greens. Hosting? Spoon curry over small rice cakes or toast rounds for passable, elegant bites.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Curry is your friend for stress-free lunches and easy weeknight “seconds.” Store cooled curry in airtight containers in the fridge—it’ll keep beautifully for 4–5 days, flavors deepening even more overnight.
Freezing
This curry freezes like a dream! Spoon cooled curry into freezer-safe containers or bags, squeezing out excess air. Freeze for up to 4 months; thaw overnight in the fridge for best results before reheating gently.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring often (add a splash of broth if needed). You can also warm it in the Instant Pot on “sauté” mode or right in the microwave for a speedy desk lunch—just keep an eye so the sauce stays luscious and smooth!
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs bring even more juiciness and rich flavor to Instant Pot Chicken Curry; just keep the cooking time the same, and dice them for even cooking.
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What if I want to make it vegetarian?
Swap the chicken for drained canned chickpeas or firm diced tofu. Use vegetable broth instead of chicken broth, and add extra veggies to make it just as hearty and satisfying.
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Can I double the recipe in my Instant Pot?
You sure can! As long as your Instant Pot is large enough (don’t go over the max fill line), double all ingredients but keep the same cook time; the pot will take longer to pressurize but deliver fabulous results.
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Are there other ways to serve this curry aside from rice?
Definitely! Try Instant Pot Chicken Curry over quinoa, buttoned up in wraps, or spooned over roasted veggies for a low-carb option. And if you have naan handy, use it to scoop up every last bit of that gorgeous sauce.
Final Thoughts
I hope you’ll treat yourself (and your favorite people) to a big, soul-warming bowl of this Instant Pot Chicken Curry soon. Let it be your new comfort food—easy, crave-worthy, and guaranteed to brighten up even the busiest night. Happy cooking!
Print
Instant Pot Chicken Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Indian
- Diet: Gluten Free
Description
A flavorful and aromatic Instant Pot Chicken Curry that is quick and easy to prepare. This dish is a perfect blend of tender chicken, vegetables, and exotic spices in a creamy coconut sauce.
Ingredients
Main Ingredients:
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 1 lb chicken breasts, diced
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (396mL) can coconut milk (full fat)
- 1/2 cup chicken broth
Additional Ingredients:
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- Fresh chopped cilantro, to serve
- Basmati rice
- – 1 cup basmati rice
- – 1 cup water
- – 1 tsp butter
- – 1/2 tsp salt
Instructions
- Add Ingredients: Add all main ingredients to the Instant Pot in the order listed, except for bell peppers, rice, and cilantro. Seal the lid.
- Cook: Pressure cook on high for 3 minutes. Meanwhile, cook basmati rice separately.
- Release Pressure: Quick release pressure, add bell peppers, and let sit for 5 minutes.
- Serve: Serve with cooked rice, garnish with cilantro, and enjoy!
Notes
- Serve with cauliflower rice or naan for a low-carb option.
- Customize with additional veggies like mushrooms, green beans, or chickpeas.
- Store leftovers in the fridge for 4-5 days or freeze for up to 4 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg
