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!
Want a few other healthy curry recipes? You might also enjoy this Thai Yellow Chicken Curry, Vegan Chickpea Curry, Slow Cooker Chicken Curry, and this Curry Cauliflower Rice.
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!
Ingredients
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.
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!
Instructions
- 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!
Shredding Chicken
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.
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.
Storage
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?
Curry can be an entire meal on its own. However, it’s really great when served with a big Kale Salad and a side of Homemade Naan.
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
If you haven’t gotten enough curry, you’ve got to check out this Crockpot Chicken Curry, Massaman Chicken Curry, and this Chana Masala Recipenext!
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.
Ingredients
- 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
Curry Seasoning:
- 1 Tbsp. curry powder
- 1 Tbsp. garam masala
- 1 tsp. coriander
- ½ tsp. turmeric
- ½ tsp. paprika
- 1 ½ tsp. salt to taste
- 1 Tbsp. sugar optional
Serving:
- Fresh cilantro finely chopped
- Basmati rice
Instructions
-
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!
Recipe Notes
- 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.
Janice says
I don’t have an instant pot, how do I modify this recipe so I can make in a crock pot? Thanks
London Brazil says
Janice, this recipe is similar and cooked in a crock pot!
https://www.evolvingtable.com/slow-cooker-chicken-curry-coconut-milk/
Tania Walchli says
I noticed all the available curry powder already has turmeric and coriander in it already… am I supposed to add even more? Thanks!
London Brazil says
Oh that’s interesting! But yes, I would go ahead and add in the additional amounts! You can always add a little less, taste it, and see if it needs more.
Barb says
I didnt have a pepper or coconut cream on hand, and slightly short of a full can of coconut milk. I topped up the coconut milk with chicken broth to make 15oz, added a diced Serrano pepper, & added 1/2 cup of plain Greek yogurt after pressurizing completed. I shredded the chicken inside the pot, & yes, this did mush my veggies a bit, but definitely didn’t impact the amazing flavors! Served on quinoa. Delicious!!!! Thank you for a hearty 1-pot meal.
London Brazil says
So happy to hear you enjoyed the recipe, Barb! Glad you were able to enjoy this recipe with the ingredients you had on hand. Thanks so much for taking the time to leave a comment and rating!
Tammy says
Hey! So I was the girl in love with your slow cooker curry recipe that became a family favorite many years ago. I was so excited to see this instant pot version, especially after returning to work after staying at home for 16 years. The flavor of this curry is 5 stars. The garam masala definitely adds authenticity and depth to the original recipe. Interestingly, I spent a year in China, and vacationed to Thailand since I last reviewed your curry, so I feel like I can say that (ha!).
So why the 4 stars? I followed the recipe, except for subbing sweet potatoes, and it did result in the dreaded “burn” error. I do think this recipe needs an additional can of coconut milk. That is what I ended up doing and it worked out well.
Thank you for this variation to your original slow cooker version. So good!!! Licking my bowl.
London Brazil says
So sorry to hear you got the “burn” error, Tammy! One thing you might want to check – have you replaced the plastic ring in your Instant Pot in a while? Sometimes these get stretched out and are not sealing as well, thus letting some liquid escape while cooking. Just a thought! Thanks for letting me know, though!
Alana says
Pure heaven! I used sweet potatoes and a red onion because that’s what i had. Then i did two cans of coconut milk from the start instead of the cream at the end and it was truly divine. My new go to curry recipe!!!!!!
London Brazil says
Yay, Alana!! So happy to hear you enjoyed it so much. I, too, swap out sweet potatoes for carrots and it tastes great! Thanks so much for taking the time to leave a comment and rating! 🙂
Natasha says
I can’t get over how yummy this is…
I Changed a few things just because I didn’t have some of the ingredients…
I had no turmeric ,Garam Masala,Coriander so I skipped them..
I had no coconut cream so I substituted it for evaporated milk
Last but not least I use a little cornstarch to thicken the sauce because I like my curry really thick and I used a potato masher to mash up some of the carrots and potatoes
London says
Nice, Natasha! Those were quite a bit of changes so I’m happy it came out good for you! Thanks so much for your comment and rating!
Hannah says
Thinking of making this tonight (our thanksgiving is on Saturday for scheduling reasons)! Do you think I could use boneless skinless thighs for this recipe? What adjustment would you make to the cook time? Also I wonder if it would still be good with Almond milk? I have a kiddo with a coconut allergy. 🙁
London says
So sorry to just now be getting back to you, Hannah. But yes! Boneless skinless thighs would taste incredible in here! Almond milk is a little on the thin side, but could definitely work. Cashew milk would be my recommendation though!
Hannah says
Thanks for the delicious dinner recipe! Made it tonight. I changed a couple things. (My pressure cooker beeps at me if not enough liquid, so I just added 2 15-oz. cans of full fat coconut milk. No coconut cream. Substituted sweet potatoes for potatoes because it’s what I had.) Splendid.
London says
Yay! So happy to hear you enjoyed the recipe, Hannah. And yes, you can definitely just use regular coconut milk if coconut cream is hard to find! Thanks for your comment and rating! 🙂
Wendy says
This was the absolute best tasting chicken curry I’ve ever had!!!!!! The 100% pure coconut cream I used just took it over the top along with the spice blend! I followed the recipe exactly as written. I chose the red pepper, orange pepper option. OMG so good!!!
London says
Yay, Wendy! I’m so glad to hear you enjoyed the curry recipe so much. Thanks for your comment and rating!
Rachel says
Hi there! I have noticed that several of your instant pot recipes, like this one, specify using a 6 quart pot. I have an 8 quart. Is there a way to modify most recipes for the larger size?
Thanks!