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Overhead view of a bowl of Instant Pot chicken curry with rice, naan, lime wedges, and chopped cilantro.

Instant Pot Chicken Curry

Author: John Kanell
Servings: 4 - 6 servings
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
A super simple Instant Pot Chicken Curry ready in no time! Made with juicy chicken, curry powder and creamy coconut milk this curry bursting with flavor.

Ingredients 

  • 4 Tbsp. olive oil or ghee
  • 1 ½ cups chopped yellow onion
  • 3 tsp. curry powder divided
  • 2 tsp. kosher salt divided
  • 1 tsp. pepper divided
  • 2 Tbsp. minced fresh ginger
  • 2 Tbsp. minced fresh garlic
  • 2 lb. boneless skinless chicken thighs
  • 3 cups cauliflower florets
  • 1 13.66 oz. can unsweetened coconut milk
  • 1 cup frozen English peas
  • 1 Tbsp. fresh lime juice optional
  • ½ to 1 cup plain whole milk yogurt optional
  • Hot cooked rice and toasted naan to serve
  • Fresh cilantro leaves and lime wedges for garnish

Instructions

  • Set a 6-quart Instant Pot to saute; add olive oil.
  • When oil is warm, add onion, 1 teaspoon curry powder, and ½ teaspoon salt.
  • Saute 5 minutes, stirring occasionally. Add garlic and ginger. Cook 1 minute more.
  • Sprinkle chicken with remaining 2 teaspoons curry powder, 1/1/2 teaspoons salt, and ½ teaspoon pepper. Add to Instant Pot; cook 2 minutes on each side.
  • Press Cancel to reset Instant Pot.
  • Add cauliflower to Instant Pot; pour in coconut milk.
  • Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
  • Set Instant Pot to cook at High Pressure for 8 minutes.
  • After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
  • Remove lid; shred chicken with 2 forks. Stir in 1 cup frozen peas, lime juice, and yogurt, if desired. Let curry stand 5 minutes.
  • Serve curry with rice and naan bread. Garnish with cilantro and lime wedges, if desired.

Notes

  • This is a fairly mild curry; punch up the heat by adding ¼ teaspoon of cayenne pepper or crushed red pepper flakes.
  • I like using chicken thighs for this recipe because they’re extra juicy, but smaller chicken breasts would work well. Cut larger breasts in half so they cook evenly.
  • Cut cauliflower into bite-size florets; to save time, use pre-cut florets.
  • If cauliflower isn’t on your “Favorite Vegetables” list, use broccoli or 1-inch cubes of sweet potato.

Nutrition

Calories: 746kcal Carbohydrates: 28g Protein: 52g Fat: 49g Saturated Fat: 26g Cholesterol: 219mg Sodium: 1217mg Potassium: 1392mg Fiber: 8g Sugar: 11g Vitamin A: 399IU Vitamin C: 61mg Calcium: 149mg Iron: 6mg

*Nutrition Disclaimer

Course: Main Course
Cuisine: Indian