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.
Servings: 6 servings
Ingredients
- 2 tablespoons 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 pound russet potato cut into ½-inch cubes
- 1 pound chicken breasts
- 15 ounces can coconut milk full fat, or heavy cream
- ¼ cup coconut cream
Curry Seasoning:
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 ½ teaspoons salt to taste
- 1 tablespoon 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.2 tablespoons olive oil, 1 sweet onion, 1 green bell pepper, 2 cloves garlic
- 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.2 cups carrots, ¾ pound russet potato, 1 pound chicken breasts, 15 ounces can coconut milk, ¼ cup coconut cream, 1 tablespoon curry powder, 1 tablespoon garam masala, 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon paprika, 1 ½ teaspoons salt, 1 tablespoon sugar
- 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!Fresh cilantro, Basmati rice
Notes
- Nutrition: Nutritional information is calculated without rice.
- Spice: 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.
- Low Fat: Use a lite coconut milk instead of the full-fat option.
- Storage: 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.
- Freezing: Yellow chicken curry also freezes well in a freezer-safe container for up to 4-6 months.
Nutrition
Calories: 432kcal | Carbohydrates: 27g | Protein: 21g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 48mg | Sodium: 614mg | Potassium: 1027mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7499IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 4mg
