Craving a Hearty, Easy-to-Make Curry?
If you love bold flavors but want a hassle-free meal, this Instant Pot Chicken Curry is the perfect choice! It’s rich, creamy, and packed with aromatic spices, making it a go-to dish for busy weeknights.
This recipe is easy to customize, great for meal prep, and delivers restaurant-quality curry in a fraction of the time. With tender chicken and a luscious sauce, it’s guaranteed to be a family favorite!
Why You’ll Love This Recipe
- Quick & Easy: Made in under 30 minutes using an Instant Pot.
- Rich & Creamy: A perfect blend of spices and coconut milk.
- One-Pot Meal: Less cleanup, more flavor!
- Great for Meal Prep: Tastes even better the next day.
Ingredients Breakdown
For the Curry:
- 1 tbsp olive oil or butter
- 1 lb boneless, skinless chicken thighs (cubed)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp chili powder (optional for spice)
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup spinach or bell peppers for extra veggies
- ½ cup heavy cream for a richer texture
- 1 tbsp lemon juice to enhance flavors
Substitutions:
- Swap chicken thighs for chicken breast or tofu.
- Use Greek yogurt instead of coconut milk for a lighter version.
- Add cauliflower or zucchini for a low-carb option.
Step-by-Step Instructions
1. Sauté the Aromatics:
- Set the Instant Pot to “Sauté” mode and heat olive oil.
- Add diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
2. Cook the Chicken:
- Add cubed chicken and cook for 3-4 minutes until lightly browned.
- Stir in curry powder, turmeric, garam masala, cumin, and chili powder.
3. Pressure Cook:
- Pour in diced tomatoes and coconut milk.
- Stir to combine, then seal the lid and set to “Pressure Cook” on high for 10 minutes.
- Allow natural release for 5 minutes, then manually release remaining pressure.
4. Final Touches:
- Stir well and adjust seasoning.
- For extra creaminess, add heavy cream or Greek yogurt.
- Stir in spinach or bell peppers, letting them soften in the residual heat.
Meal Prep Tip:
Store in airtight containers and refrigerate for up to 4 days. This curry also freezes well for up to 3 months!
Nutritional Info Per Serving
Calories: 320 | Protein: 28g | Carbs: 10g | Fat: 20g
Note: Values may vary based on ingredient brands.
Serving Suggestions & Topping Ideas
- Pair with: Basmati rice, naan, or cauliflower rice for a low-carb option.
- Toppings: Chopped cilantro, sliced almonds, or a squeeze of lime.
- Spicy Twist: Add extra chili flakes or a dash of hot sauce!
FAQs
Can I use frozen chicken?
Yes! Increase the pressure cooking time to 15 minutes if using frozen chicken.
How long does this curry keep in the fridge?
Up to 4 days in an airtight container. Reheat on the stovetop or microwave.
Is this curry dairy-free?
Yes! Just skip the heavy cream and use coconut milk for a fully dairy-free version.
Enjoy this Instant Pot Chicken Curry for a quick, delicious, and comforting meal that’s bursting with flavor!
