If you love comfort food with bold flavors and crave quick homemade dinners, this Instant Pot Chicken Curry is about to become your new go-to. In just about 35 minutes, you’ll create a restaurant-worthy curry featuring juicy chicken, warm Indian spices, creamy coconut milk, and a luscious tomato base. Every bite balances richness, heat, and a touch of sweetness, making it perfect with fluffy rice or pillowy naan. Whether you’re brand new to curry or a seasoned fan, you’ll adore how easy, vibrant, and utterly delicious this Instant Pot Chicken Curry is—even on your busiest nights!
Ingredients You’ll Need
Here’s the magic: a handful of everyday ingredients—each one packing big flavor or lending the classic creamy texture and golden color we all love in curry. This Instant Pot Chicken Curry comes together with pantry staples and a few fresh aromatics, making dinner both fuss-free and fabulous.
- Chicken (1 ½ lbs boneless, skinless thighs or breasts): Thighs yield tender, flavorful bites, but breasts work just as well for a lighter taste.
- Onion (1 large, finely chopped): Creates the sweet, savory backbone of the curry sauce.
- Garlic (3 cloves, minced): Brings punchy, aromatic depth.
- Fresh Ginger (1 tbsp, grated): Adds zesty warmth and balance.
- Curry Powder (2 tbsp): The star spice blend—you can tweak for your perfect intensity.
- Ground Cumin (1 tsp): Delivers a smoky, earthy undertone.
- Paprika (1 tsp): Boosts color and a hint of sweetness.
- Turmeric (½ tsp): Infuses the dish with its golden hue and gentle bitterness.
- Cayenne Pepper (¼ tsp, optional): For those who like a little fiery kick!
- Salt (1 tsp): Essential for pulling all those flavors together.
- Tomato Paste (2 tbsp): Intensifies the sauce’s color and tomato richness.
- Diced Tomatoes (1 cup, canned or fresh): Gives body and tang to the base.
- Coconut Milk (½ cup): Makes the sauce lusciously creamy with a sweet finish.
- Chicken Broth (½ cup): Adds depth and prevents burning while pressure cooking.
- Vegetable Oil (2 tbsp): Sautéing brings out aromatic flavor—use any neutral oil you like.
- Fresh Cilantro (for garnish): Sprinkled on top for color and a burst of herby freshness.
- Cooked Rice or Naan (for serving): Choose your favorite soft, starchy base to soak up every drop.
How to Make Instant Pot Chicken Curry
Step 1: Sauté the Aromatics
Set your Instant Pot to Sauté mode and drizzle in the vegetable oil. Once hot, toss in those finely chopped onions. Sauté them for about 5 minutes, stirring occasionally, until they’re golden and soft. The smell alone promises something special is on the way!
Step 2: Add Garlic and Ginger
Add the minced garlic and grated fresh ginger directly into the pot. Let them mingle for about a minute, just until fragrant. These two take the savory base to a whole new level, making the curry taste so much more vibrant.
Step 3: Bloom the Spices
Now, sprinkle in the curry powder, ground cumin, paprika, turmeric, cayenne (if you like it spicy), and salt. Stir constantly for about 30 seconds; this blooming process wakes up the spices and enhances their flavors. Your kitchen will smell incredible!
Step 4: Intensify with Tomato Paste
Stir in the tomato paste and cook for another minute. This little addition deepens the curry’s color and gives a lovely savory richness that feels almost buttery.
Step 5: Build the Curry Sauce
Pour in the diced tomatoes, coconut milk, and chicken broth. Stir everything well so it’s thoroughly combined and looks creamy yet vibrant. This luscious base will envelop your chicken and create a sauce you’ll want to scoop with every grain of rice.
Step 6: Add Chicken
Toss the chicken chunks into the Instant Pot and stir to coat them evenly. Make sure they’re submerged in the liquid and spice mixture for the juiciest results.
Step 7: Pressure Cook
Lock the lid in place, set the valve to “sealing,” and cook on Manual (High Pressure) for 8 minutes. When finished, let the pressure naturally release for 10 minutes before quick-releasing any remaining pressure. This ensures the chicken becomes deliciously tender and fully infused with curry flavor.
Step 8: Taste, Thicken, and Serve
Open the lid and give the curry a gentle stir. Taste for salt and adjust if needed. Let the curry rest for a few minutes so the sauce thickens up nicely—then you’re ready to serve your Instant Pot Chicken Curry piping hot!
How to Serve Instant Pot Chicken Curry
Garnishes
A scattering of freshly chopped cilantro brings a pop of color and lifts every spoonful with its bright, herby taste. For extra appeal, try adding a few thin slices of red chili or a swirl of coconut milk on top just before serving.
Side Dishes
Traditionally, Instant Pot Chicken Curry is delicious served over steaming basmati rice, soaking up all that creamy sauce. Or, pair it with warm, fluffy naan to mop up every last drop. If you like variety, cucumber raita or a fresh salad makes a cooling contrast to the spices.
Creative Ways to Present
For gatherings, ladle the curry into a big serving bowl and surround it with little dishes of extras like toasted nuts, lemon wedges, or chopped scallions. You could even fill individual bowls with rice and spoon the curry on top, then let guests garnish their own—it makes Instant Pot Chicken Curry feel extra special and interactive!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Chicken Curry stays wonderfully flavorful in the fridge for up to 3 days. Transfer it to an airtight container once cooled. The sauce may thicken a bit overnight, but that just means tomorrow’s lunch will be even tastier!
Freezing
Instant Pot Chicken Curry is freezer-friendly, making it perfect for meal prep. Ladle cooled curry into individual containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating; the flavors only get better with time.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce looks very thick. Stir well and heat just until hot throughout—avoid overcooking so the chicken stays juicy.
FAQs
Can I make Instant Pot Chicken Curry with frozen chicken?
Yes! Just add a few extra minutes to the pressure cooking time (about 12 minutes total), and make sure the chicken pieces aren’t stuck together in a big block for the most even cooking.
How do I make this curry less spicy for kids?
Omit the cayenne pepper and use a mild curry powder. You can also stir in extra coconut milk after cooking for even more creaminess and a gentler heat.
Can I add vegetables to Instant Pot Chicken Curry?
Absolutely! Stir in peas or fresh spinach just after pressure cooking, or add diced potatoes along with the chicken—just cut them small so they soften in time.
What can I use instead of coconut milk?
If you don’t love coconut milk or need to avoid it, try using heavy cream or half-and-half for a similar creamy texture. Plant-based cream substitutes also work well for a dairy-free version.
How can I make Instant Pot Chicken Curry even thicker?
Let the curry rest uncovered for a few extra minutes after cooking, or stir in a spoonful of plain Greek yogurt at the end for a richer, thicker sauce (just don’t boil it after adding yogurt to avoid curdling).
Final Thoughts
Cozy, flavor-packed, and unbelievably easy, Instant Pot Chicken Curry will quickly earn a spot in your dinner lineup. It’s the kind of meal that turns ordinary nights into something special—so I hope you’ll grab your ingredients and give it a try. There’s nothing quite like homemade curry, and this recipe is pure weeknight magic!
Print
Instant Pot Chicken Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Instant Pot Chicken Curry recipe that’s quick and easy to make, perfect for a satisfying weeknight dinner. Tender chicken cooked in a rich, spiced tomato-coconut sauce, served over fluffy rice or with warm naan bread.
Ingredients
Chicken Curry:
- 1 ½ lbs boneless skinless chicken thighs or breasts, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 cup diced tomatoes (canned or fresh)
- ½ cup coconut milk
- ½ cup chicken broth
- 2 tablespoons vegetable oil
For Serving:
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan
Instructions
- Sauté Aromatics: Set the Instant Pot to Sauté mode. Cook onions until soft, then add garlic and ginger.
- Add Spices: Stir in curry powder, cumin, paprika, turmeric, cayenne, and salt.
- Build Sauce: Add tomato paste, diced tomatoes, coconut milk, and chicken broth. Add chicken, then pressure cook.
- Natural Release: Allow pressure to release naturally, then adjust seasoning and thicken the curry.
- Serve: Enjoy hot over rice or with naan, garnished with cilantro.
Notes
- For a creamier curry, stir in extra coconut milk after cooking.
- Chicken thighs offer more flavor and tenderness, but breasts can be used.
- Feel free to add peas or spinach for additional veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 125mg
