Instant Pot Chicken Curry
This Instant Pot Chicken Curry is filled with a creamy coconut sauce, loaded with veggies and served with rice for a quick dinner fix!
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: chicken curry
Servings: 6 servings
Calories: 501kcal
Author: Taylor Stinson
- 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
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!
Serve with a side of cauliflower rice for a low-carb option or some homemade naan.
Add in more veggies like mushrooms, green beans, parsnips, peas or chickpeas.
Store the leftovers in the fridge for 4-5 days. Reheat in a pan on the stovetop, in the Instant Pot on sauté mode or in the microwave.
Freeze this chicken curry for up to 4 months. Defrost in the fridge overnight then reheat as normal.
Calories: 501kcal | Carbohydrates: 58g | Protein: 23g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 50mg | Sodium: 390mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4111IU | Vitamin C: 67mg | Calcium: 51mg | Iron: 4mg