Instant Pot Chicken Curry is a delightful dish that brings the exotic flavors of Indian cuisine to your table. This recipe simplifies the traditional complexity of chicken curry, offering tender chicken in a flavorful curry sauce in the convenience of one pot.
Instant Pot Chicken Curry
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients you will need for this Instant Pot Chicken Curry:
- 2 chicken breasts (8-12 oz), diced
- 1 cup chicken stock
- 3 tablespoons curry powder
- 2 tablespoons olive or vegetable oil
- 1.5 tablespoons regular soy sauce (or low sodium if you prefer)
- 2 medium carrots, sliced
- 2 medium russet potatoes, cut into quarters
- 1/2 medium onion, diced
- 8 cloves garlic, minced
- 1 tablespoon ginger paste
- ½ teaspoon cayenne pepper
- 2 tablespoons tomato paste
- ¼ cup of coconut milk
Instructions:
1. Turn your Instant Pot on to sauté mode.
2. Once hot, add your oil and then add your chicken to the Instant Pot.
3. Next, add salt and pepper to your chicken to lightly season it.
4. Continue to stir your chicken around to cook thoroughly and to ensure your chicken doesn’t stick. If you find that your chicken is sticking more than it should be, you can add another tablespoon of oil.
5. After the chicken has completely cooked, remove it from the Instant Pot and set aside for now.
6. Then add the onions to the Instant Pot. Continue to stir the onions frequently to prevent sticking. Sauté them for about 2 to 3 minutes until they are caramelized.
7. Once the onions are done, add the chicken broth, curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
8. Stir the ingredients together well. (Note: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached your desired spice level.)
9. Add the cooked chicken to the chicken broth and spices. Mix everything together well.
10. Next, add your diced potatoes and sliced carrots to the mixture and stir everything together until combined.
11. Place the lid on your Instant Pot. Close the valve and set it to the high-pressure setting for 5 minutes.
12. When the cooking is complete, let the device release naturally for 10 minutes.
13. Then manually release the remaining pressure.
14. Finally, add coconut milk to the curry and stir until it is well combined.
15. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another 5 minutes.
16. Serve with cilantro as a garnish. For a complete meal, eat it with basmati rice or naan bread, or it can be served by itself in a big bowl.
Instant Pot Chicken Curry
Ingredients
- 2 chickenbreasts (8-12 oz), diced
- 1 cup cup chicken
- 3 cups tablespoons curry powder
- 2 tbsp tablespoons olive or vegetable oil
- 1.5 tablespoon regular soy sauce (or low sodium)
- 2 medium carrots, sliced
- 2 medium russet potatoes, cut into quarters
- 1/2 medium onion, diced
- 8 cloves garlic, minced
- 1 tablespoon ginger paste
- 1/2 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 1/4 cup coconut milk
Instructions
- Turn your instant pot on to sauté mode.
- Once your instant pot gets hot add your oil and add your chicken.
- Add salt and pepper to your chicken to lightly seasoned it.
- Continue to stir your chicken around to cook thoroughly, without your chicken sticking. If you find that your chicken is sticking more than your liking, you can add another tablespoon of oil.
- Once your chicken has completely cooked, remove from the instant pot and set aside.
- Next, add your onions. continue to stir frequently to prevent sticking of the onions. Sauté them for about 2 to 3 minutes until they are caramelized.
- Once your onions are done cooking, add to the instant pot your chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
- Stir well. (Notes: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached your desired spiciness.) There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the bottom of the Insta pot to make sure that anything leftover is removed. This prevents your food from burning, as well as your instant pot from giving you the “burn” signal.
- Add in your cooked chicken to the chicken broth and spices. Mix well.
- Add in your diced potatoes, and sliced carrots. Stir.
- Place the lid on your instant pot. Close the valve by pushing it away from you. Set your instant pot to high pressure for 5 minutes.
- When the cooking is complete, let the device release naturally for 10 minutes.
- Manually release the remaining pressure.
- Add in your coconut milk. Stir.
- Place the lid back on and allow the flavors to continue to cook with the coconut milk for another 5 minutes.
- Serve with cilantro as a garnish, and you can eat with basmati rice or non-bread, or by itself.