Instant Pot Chicken Curry

Original Post: https://www.evolvingtable.com/instant-pot-chicken-curry/

A healthy, easy, and Whole30 homemade chicken curry recipe with potatoes and carrots.

4.60 from 35 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, lunch

Cuisine: Indian

Servings: servings

Author: 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, 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.
2 Tbsp. 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 lb. russet potato, 1 lb. chicken breasts, 15 oz. can coconut milk, ¼ cup coconut cream, 1 Tbsp. curry powder, 1 Tbsp. garam masala, 1 tsp. coriander, ½ tsp. turmeric, ½ tsp. paprika, 1 ½ tsp. salt, 1 Tbsp. 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

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.

Nutrition