Instant Pot Chicken Curry is full of potatoes, carrots, shredded chicken, and a delicious Indian curry sauce made from coconut milk. This healthy Indian-inspired meal is made in an electric pressure cooker. It is a quick, easy, and simple dinner recipe for busy weeknights or meal prepping!
Instant Pot Chicken Curry – Easy Dinner Recipe!
Chicken curry is hands down one of my FAVORITE dishes to order when eating out.
The other night Cohl and I went out to dinner – and neither one of us ordered a curry dish?!
When the couple’s food came that was sitting next to us we immediately realized the error of our ways.
While both of our meals were mediocrely satisfying, we were still craving a warm, cozy bowl of yellow curry.
So the next night I threw together a few ingredients in the Instant Pot…
Whipped up a homemade curry seasoning…
And tossed in a bunch of carrots, potatoes, and peppers…
And voila! This pressure cooker Chicken Curry was born – and it was SO quick and easy to make!
One of the best aspects of this Instant Pot recipe is how versatile the ingredients are. (In addition to it being naturally dairy-free, gluten-free, and Whole30 friendly!)
Below you will find a list of the exact ingredients used when testing this recipe. You will also find a few substitutions to try.
- Chicken breasts – We buy organic, free-range chicken breasts from ButcherBox. They taste incredible and are much better for you than non-organic.
- Potatoes – A large, russet potato was used when making this recipe. You can also use Yukon gold or even sweet potatoes, instead.
- Carrots – To keep your carrots a firm while cooking, make sure you slice them at least 1/2-inch thick.
- Bell Pepper – A green bell pepper was used, quite honestly for the color. You can also use a red or yellow bell pepper instead.
- Onion – Sweet onions always lend a subtle note to dishes and what I tend to default to. You can also use a yellow or red onion if that’s what you have on hand.
- Coconut Milk – Full-fat canned coconut milk was used for this recipe. If you’re watching your saturated fat or calories, a lite coconut milk may be substituted. Please note that the finished recipe will be a little runnier.
- Coconut Cream – After cooking, you’ll add in a bit of coconut cream to thicken up the sauce.
- Can’t find coconut cream at your grocery store? You can remove the thick, gelatinous layer of cream from the top of a can of coconut milk.
- Curry Seasoning Mix – Read below to learn what spices I used in my homemade seasoning.
Making your own curry seasoning mix from scratch is really quick and simple to do.
Once you have all of the spices on hand, you’ll be able to whip this up in a moment’s notice!
Spices You Will Need:
- Curry Powder – A mild curry powder is used if you like it less spicy. You can opt for a medium or hot if you like your curry spicy.
- Garam Masala – This can be a little challenging to locate at some grocery stores. I find mine in the bulk section at Central Market or Whole Foods. You can also purchase it online.
- Coriander – What a magical spice! It’s bursting with a roasted, nutty aroma and a hint of citrus.
- Turmeric – This is the bright yellow, mustardy spice that is used in all yellow curries. Be careful with this one as it tends to stain everything it comes in contact with!
- Paprika – While not traditional, I like the pop of pepper flavor it gives to curry.
- Sugar – A little bit goes a long way and you will only need a tablespoon of it. You can use brown sugar or coconut sugar or leave it out completely to make it Whole30 friendly.
How to Make
Making chicken curry in an electric pressure cooker gives you perfectly tender chicken and a sauce that is BURSTING with flavor.
You can always make Slow Cooker Chicken Curry instead, but it takes SO much longer.
One of the biggest benefits of making this dish in your pressure cooker is that it can be ready in under 45 minutes.
(It’s one of our FAVORITE quick, gluten-free dinner recipes!)
If you are not sure about pressure cooking, learn How to Use an Instant Pot here!
- Set a 6-quart Instant Pot to the sauté function.
- Add oil, diced onion, and bell pepper. Sauté for 3-4 minutes or until onion becomes translucent.
- Stir in crushed garlic and continue sautéing for 1 minute.
- Whisk together the curry seasoning ingredients in a small bowl.
- Mix in the carrots, potatoes, and milk.
- Sprinkle curry seasoning ingredients into the pot and mix until combined in the liquid.
- Add the chicken breasts and press down into the milk, making sure they are almost totally covered.
- Cover the Instant Pot with the lid and turn the pressure release handle to sealed.
- Cook on high pressure for 10 minutes with a 10 minute natural pressure release.
- Shred the chicken and stir in the coconut cream once it is fully cooked.
Cook’s Tip: If you’re pressed for time, increase the cooking time to 15 minutes and do a quick release!
The easiest way to shred chicken is to place two forks in the meat and pull in opposite directions.
You can do this while it is still in the pressure cooker. If you do, some of the vegetables might get smushed in the process.
Alternatively, you can remove them and place on a cutting board to shred.
Return the shredded chicken back to the pot and let it warm back up for 5-10 minutes before serving.
There are numerous ways you can serve this recipe.
A few of my favorites include:
- Served over a bed of basmati or jasmine rice.
- With quinoa for an extra protein boost.
- Or enjoyed on its own as a soup!
- And all ways – sprinkled with a bit of fresh cilantro and a squeeze of lime juice.
Homemade dish will last for up to 3-4 days when stored in an airtight container in the refrigerator.
Yellow chicken curry also freezes well in a freezer-safe container for up to 4-6 months.
When ready to eat form frozen, let it thaw in the refrigerator for 1-2 days. Reheat on the stove or in the microwave.
Frequently Asked Questions
Is this recipe spicy?
Not at all! In fact, I would say it is a 1-2 out of 5 on the spicy scale.
How can I make curry spicier?
To make it spicy you can opt to use a medium-hot curry powder instead of the mild.
You can also add in some diced jalapeño or Thai chilis with the bell pepper and onion.
What to serve with it?
Can I make this on the stove top?
You absolutely can! To make this chicken curry on the stove top, follow the instructions as outlined below until it’s time to pressure cook. Instead of pressure cooking, reduce heat to a simmer and cover a large Dutch oven with a lid. Cook for 30 minutes, or until chicken is cooked through.
More Curry Recipes
Instant Pot Chicken Curry
Instant Pot Chicken Curry comes together fast thanks to the electric pressure cooker. It's a one-pot wonder, full of potatoes, carrots, shredded chicken, and a delicious Indian-inspired curry sauce made from coconut milk.
- 2 Tbsp. olive oil
- 1 sweet onion finely diced
- 1 green bell pepper finely diced
- 2 cloves garlic crushed
- 2 cups carrots peeled, cut into ½-inch slices
- ¾ lb. russet potato cut into ½-inch cubes
- 1 lb. chicken breasts
- 15 oz. can coconut milk full fat, or heavy cream
- ¼ cup coconut cream
- Fresh cilantro finely chopped
- Basmati rice
Saute the Veggies: Set a 6-quart Instant Pot to the sauté function. Add oil, diced onion, and bell pepper. Sauté for 3-4 minutes or until onion becomes translucent. Stir in crushed garlic and continue sautéing for 1 minute.
Add Seasonings, Potatoes, Carrots and Chicken: In a small bowl whisk together the curry seasoning ingredients. Turn off the sauté function and add the carrots, potatoes, and milk. Sprinkle curry seasoning ingredients into the pot and mix until combined in the liquid. Place chicken breasts down into the milk, making sure they are almost totally covered.
Cook in Instant Pot: Cover the Instant Pot with the lid and turn the pressure release handle too sealed. Cook on high pressure for 10 minutes with a 10 minute natural pressure release.
Shred Chicken and Serve: Once cooked, shred the chicken using two forks and stir in the coconut cream. Let curry sit for 10 minutes before serving over rice with freshly chopped cilantro. Enjoy!
- Nutritional information is calculated without rice.
- This recipe is a 1-2 spice level out of 5. To make it spicier you can use a medium-hot curry powder or add in diced jalapenos.
Meal Prep and Storage
- How to prep ahead: You can chop the veggies and leave in the fridge for up to 2 days.
- How to store: Let any of the leftover Indian chicken curry recipe cool to room temperature then keep in an airtight container in the refrigerator for up to 3 to 4 days.
- How to freeze: Yellow chicken curry also freezes well in a freezer-safe container for up to 4-6 months.
- How to reheat: When ready to eat from frozen, let it thaw in the refrigerator for 1-2 days. Reheat on the stove or in the microwave.