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. Whether you make it for a busy weeknight or to meal-prep ahead of time, it’s a quick, easy, and simple dinner recipe.

Easy Instant Pot Chicken Curry Recipe

Chicken curry is hands down one of my FAVORITE dishes to order when eating out.

So much so, I knew I had to come up with my own recipe. It would be healthier and more affordable than takeout.

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 Instant Pot Chicken Curry was born—and it was SO quick and easy to make!

​The Instant Pot version only requires a few simple steps, takes less time, and has a LOT of flavor.

Many people shy away from Indian curries. They think they’re too complicated or require too many ingredients. I’m here to tell you, you CAN do it!

It’s such an easy and flavorful meal for a busy weeknight. (Can’t get enough of these easy curries? Give this Pumpkin Curry a try, too!)

What is Chicken Curry? 

Chicken curry is a fairly broad term referring to a flavorful mix of spices cooked with chicken in a creamy sauce. This dish originates in India.

Generally, the spice mixture contains curry powder, garam masala, turmeric, coriander, and paprika. The spiciness depends on the amount of spice along with the peppers used.

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.

Ingredients

The simple ingredients you need to make this Instant Pot Curry include:

• Chicken breasts. Look for natural boneless skinless chicken breasts, organic if possible. They taste incredible and are much better for you than non-organic. You can also choose boneless chicken thighs. 
• 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 firm while cooking, make sure you slice them at least ½-inch thick.
• Bell Pepper. A green bell pepper was used and looks the best in this curry. 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 is best, but if you’re watching your saturated fat or calories, a lite coconut milk may be substituted. Please note that the finished dish 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. A blend of curry powder, garam masala, coriander, turmeric, paprika, and sugar create amazing flavor in this dish.

How to Make Chicken Curry in the Instant Pot

Below you’ll find the steps to make this simple chicken curry in the Instant Pot at home:

Make the Seasoning Mix

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.

Sauté the Veggies

Add oil to a 6-quart Instant Pot and set it to the sauté function. 

Carefully toss in the chopped onion and bell peppers. Cook while stirring for 3 to 4 minutes, just until the onion is translucent and becomes fragrant.

Stir in the minced garlic and sauté for 1 more minute.

Add Seasonings, Potatoes, Carrots and Chicken

Turn off the sauté function on the Instant Pot. Stir in the carrots, potatoes, and milk. Sprinkle the curry seasoning mix over the ingredients.

Stir everything well so nothing sticks to the bottom of the pot. Then, place the chicken pieces in the pot. Be sure they are submerged as much as possible.

Cook in Instant Pot

Place the lid on the Instant Pot. Turn the pressure release valve to the sealed position. Cook the curry on high pressure for 10 minutes.

When the timer goes off, allow for a 10-minute natural pressure release of the remaining pressure.

Cook’s Tip: If you’re pressed for time, increase the cooking time to 15 minutes and do a quick release!

Shred Chicken and Serve

The easiest way to shred chicken is to place two forks in the meat and pull them 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 the chicken pieces and place them 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 rice or jasmine rice, or cauliflower rice for a low-carb option.
• 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, or lime wedges.

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.

Is chicken curry healthy?

Yes, this delicious chicken curry is generally considered to be a healthy dish. With lean chicken and nutritious veggies, chicken curry is a tasty choice you can feel good about eating.

Is curry chicken spicy?

While some curry chicken dishes are spicy, this one is NOT! In fact, I would say it is a 1-2 out of 5 on the spicy scale. 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.

Dietary Modifications

The recipe you’ll find below is already gluten-free and dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Whole30: Simply leave out the sugar.
• Low Fat: Use a lite coconut milk instead of the full-fat option.
• Vegetarian: Opt for tofu and chickpeas or increase the veggies in place of the chicken.

Expert Tips and Tricks

• Choose your proteins. Chicken is usually enjoyed in this dish, but other proteins like pork or shrimp are also delicious.
• Plus it up. It’s easy to add in extra vegetables, like snow peas, red bell peppers, celery, broccoli, sweet potatoes, green beans, or even cabbage.
• Make it yours. Choose a medium or hot curry powder to make this spicier, or top with some red pepper flakes.
• Be fancy. Take some extra time to cut your veggies at a diagonal for a nice look.
• Go low-carb. Serve over a bed of cauliflower rice for extra nutrition.

What to serve with Chicken Curry?

Curry can be an entire meal on its own. However, it’s really great when you add a delicious side dish.

Try serving it with a big Kale Salad and a side of Homemade Naan.

And just like other Indian and curry dishes, you can choose rice. Go with Instant Pot Basmati Rice, Basmati Rice, or Jasmine Rice.

Or, keep it low-carb with Cauliflower Rice.

You can also change it up with Coconut Rice or Mango Coconut Rice.

More Curry Recipes

There are SO many ways to enjoy curry! Try one of these easy curry recipes next.

Massaman Chicken Curry is a classic everyone will love.

Or, try Pumpkin Curry, Chicken Korma Curry, Thai Green Chicken Curry, Thai Yellow Chicken Curry with Vegetables, or Slow Cooker Chicken Curry.