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Instant Pot Chicken Curry

This Instant Pot chicken curry builds a fragrant, well-rounded sauce from onion, garlic, ginger and warming curry spices, finished with coconut milk for richness. Pressure cooking pulls the flavors together fast, so it tastes like a long-simmered curry despite taking half an hour.

Why you'll love this recipe

• Deeply flavored curry sauce with pantry spices
• Coconut milk gives a rich, creamy finish
• Ready in about 30 minutes
• Naturally gluten-free and dairy-free

Ingredients

Full ingredient list below — check off items as you shop or cook.

Instructions

1. Set the Instant Pot to sauté. Heat the oil and cook the onion for 3-4 minutes until softened.
2. Add the garlic and ginger and cook for 30 seconds, then stir in the curry powder, cumin, turmeric and cayenne, cooking for another 30 seconds until fragrant.
3. Add the chicken, diced tomatoes, coconut milk, salt and potatoes if using. Stir to combine and cancel the sauté function.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
5. Let the pressure release naturally for 8 minutes, then quick-release the rest.
6. Stir the curry, taste and adjust salt, and simmer on sauté for a few minutes if you'd like it thicker.
7. Garnish with cilantro and serve over rice.

Tips for success

• Blooming the spices in oil for 30 seconds before adding liquid brings out much more flavor than adding them straight into the sauce.
• Full-fat coconut milk gives the richest, most authentic texture; light coconut milk works but tastes thinner.
• Add potatoes for a heartier, one-pot version, or leave them out and serve strictly over rice.
• This curry freezes very well for up to 3 months.

Frequently asked questions

Can I make this curry spicier?

Yes, increase the cayenne pepper or stir in a diced fresh chili with the onion at the start.

What curry powder should I use?

A standard yellow curry powder works well here; a hotter Madras-style curry powder will bump up the heat.

Can I use chicken breast instead of thighs?

Yes, though thighs are more forgiving under pressure; if using breast, reduce the pressure cook time to about 6 minutes.

What can I serve with chicken curry besides rice?

Warm naan, roti, or a side of steamed vegetables all work well.

Nutrition (per serving)

Calories	386
Protein	28g
Carbs	16g
Fat	25g
Sodium	560mg
Sugar	5g

Nutrition values are estimates and will vary based on exact ingredients and brands used.

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