This Instant Pot Chicken Curry is filled with a creamy coconut sauce, loaded with veggies and served with rice for a quick dinner fix!
Why You’ll Love This Recipe
- Quick & easy dinner: Everything comes together in one pot and it’s ready in just 35 minutes.
- Full of flavor: You’ll love the creamy and delicious sauce. Plus, it’s dairy free!
Ingredients and substitutions
- Coconut oil – avocado oil would be a great substitute here.
- Yellow onion – white onion or shallots can be used instead.
- Carrots – add some celery for a bit of a crunch.
- Chicken breasts – boneless skinless chicken thighs would also work.
- Garlic – I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
- Ginger – use ground ginger powder instead.
- Curry powder – make your own using a blend of turmeric, cumin, coriander, ginger and chili powder.
- Turmeric – saffron or more ground cumin would be good.
- Cumin – coriander would provide a similar flavour.
- Coconut milk – heavy cream would also do the trick.
- Chicken broth – vegetable broth would be the best substitute here.
- Red and yellow pepper – use any colour bell pepper of your choice.
- Fresh cilantro – leave this off altogether if you don’t like cilantro.
- Basmati rice – serve with brown rice, quinoa or cauliflower rice instead.
How to make chicken curry in the Instant Pot
Step 1: Add everything to the Instant Pot.
Add everything but the bell peppers, rice and cilantro to the Instant Pot in order.
Step 2: Cook on high pressure.
Cook on high pressure for 3 minutes. While the curry is cooking, make the rice.
Step 3: Add the peppers.
Do a quick release of the pressure, then stir in the bell peppers and let the curry sit.
Step 4: Serve and enjoy!
Serve over rice and garnish with cilantro.
Recipe Tips & Variations
- Use coconut oil: This will make the recipe paleo and Whole30 friendly.
- Add more vegetables: Mushrooms, parsnips, chopped potatoes, green beans, peas and chickpeas would all be delicious.
- Use fresh ginger and garlic: This will give your curry the best and richest flavor.
Frequently Asked Questions
How do I thicken my curry?
This curry will be super thick thanks to the creamy coconut milk, but if you want it to be even thicker, turn on the sauté mode after cooking so that the curry sauce can simmer off some of the liquid. You could also add in a thickener using a bit of flour.
Is it spicy?
The spicy flavor of this dish all depends on what curry powder you use. If you’re not a big fan of spice, use a milder curry powder or even make your own using a blend of coriander, turmeric, cumin and chili powder (go light on the chili powder for a milder option).
Can you double this recipe?
Depending on the size of your pressure cooker, you should be able to double this recipe. Just make sure you don’t go over the max line of your Instant Pot. The cooking time should remain the same.
What to serve with chicken curry
I like serving this Instant Pot chicken curry with a side of white rice, which you can make in a rice cooker or on the stovetop while the curry cooks. Here are some more ideas on what to serve with this dish:
- Rice: Coconut rice, brown rice or cauliflower rice for a low-carb option
- Naan: Use a store-bought version or make your own homemade naan
- Veggies: Serve with a side of steamed veggies
- Side dishes: These samosa bites would be great to start with!
Storing and reheating
- Storing: Store the leftovers in the fridge for 4-5 days (store the rice separately).
- Reheating: Reheat in a pan on the stovetop over medium heat or use the sauté function on the Instant Pot. You could also microwave for 1-2 mins.
- Freezing: Freeze for up to 3 months. Defrost in the fridge overnight then reheat as normal. The coconut milk may separate from the sauce, so stir everything as you reheat.
More Instant Pot curries
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this dish into leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Instant Pot Chicken Curry
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 1 lb chicken breasts, diced
- 4 cloves garlic, minced
- 1 tbsp fresh minced ginger
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp each salt & pepper
- 1 (396mL) can coconut milk (full fat)
- 1/2 cup chicken broth
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- Fresh chopped cilantro, to serve
Basmati rice
- 1 cup basmati rice
- 1 cup water
- 1 tsp butter
- 1/2 tsp salt
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for bell peppers, rice and cilantro. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes. Meanwhile, cook rice in a rice cooker.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Add bell peppers and stir, then place lid back on the Instant Pot and let mixture sit for 5 minutes. Serve alongside cooked rice and garnish with cilantro. Enjoy!
