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Instant Pot Chicken Curry

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.
Course Main Course
Cuisine Indian
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 4 - 6 servings
Calories 746kcal


  • 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


  • 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.


  • 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.


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