Go Back
–+ servings
Instant Pot Chicken curry that is served on a bed of basmati rice.
4.49 from 25 votes
Print

Instant Pot Chicken Curry

Instant Pot Chicken Curry is full of potatoes, carrots, shredded chicken, and a delicious Indian curry sauce made from coconut milk.  This healthy yellow chicken curry is made in an electric pressure cooker. 

Course Dinner, lunch
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 432 kcal
London Brazil

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
  • 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

  1. Set a 6-quart Instant Pot to the sauté function.
  2. Add oil, diced onion, and bell pepper. Sauté for 3-4 minutes or until onion becomes translucent.
  3. Stir in crushed garlic and continue sautéing for 1 minute.
  4. In a small bowl whisk together the curry seasoning ingredients.
  5. 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.
  6. Place chicken breasts down into the milk, making sure they are almost totally covered.
  7. Cover the Instant Pot with the lid and turn the pressure release handle too sealed.
  8. Cook on high pressure for 10 minutes with a 10 minute natural pressure release.
  9. Once cooked, shred the chicken using two forks and stir in the coconut cream.
  10. 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.

Nutrition Facts
Instant Pot Chicken Curry
Amount Per Serving
Calories 432 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 19g119%
Cholesterol 48mg16%
Sodium 614mg27%
Potassium 1027mg29%
Carbohydrates 27g9%
Fiber 6g25%
Sugar 9g10%
Protein 21g42%
Vitamin A 7499IU150%
Vitamin C 31mg38%
Calcium 67mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.