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Instant Pot Chicken Curry Recipe

Instant Pot Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 67 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • 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

Units Scale

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

  1. Add Ingredients: Add all main ingredients to the Instant Pot in the order listed, except for bell peppers, rice, and cilantro. Seal the lid.
  2. Cook: Pressure cook on high for 3 minutes. Meanwhile, cook basmati rice separately.
  3. Release Pressure: Quick release pressure, add bell peppers, and let sit for 5 minutes.
  4. 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