This easy Instant Pot Chicken Curry recipe is a modern spin on a classic Indian dish. It's easy to make and packed with delicious flavors. Perfect for busy weeks when you're craving comforting Indian food.
⭐Instant Pot Chicken Curry: A Quick Look
- What it is: A quick Indian chicken curry made in an Instant Pot with warm spices and tender chicken
- Time & Yield: 45 minutes total, serves 4
- Taste & Texture: Bold, savory, mildly tangy with tender, juicy chicken in a smooth, spiced gravy
- Heat Level: Mild-medium heat from cayenne pepper
- How To Make: Sauté onion, garlic, ginger, spices, and tomatoes; add chicken, pressure-cook, then garnish with cilantro and serve hot.
- Recipe's Top Highlights: One-pot weeknight comfort meal, Deep flavor with simple pantry spices, Perfect for meal prep and leftovers
⭐️Why You'll Love This Recipe?
It's great for dinner tonight or for meal prep the next day (like this lima bean curry). Trust me, this Instant Pot chicken curry will become a family favorite!
This chicken curry is made with simple ingredients, such as boneless chicken thighs, diced tomatoes, and an aromatic blend of spices.
Ingredients
- Chicken: I used chicken breasts today, so feel free to substitute with bone-in chicken thighs, like in this spicy chicken recipes collection.
- Onions: White or red onions are perfect for this recipe.
- Ginger and Garlic: I have added minced ginger and garlic.
- Tomatoes: I've used fresh tomatoes for this chicken curry recipe, but canned diced tomatoes or tomato puree would also work.
- Cayenne Pepper and Paprika: I like combining spices to achieve a balanced heat and flavor in this Instant Pot chicken curry. Adjust the quantity of cayenne pepper according to your taste and preference.
- Ground coriander: Use either whole cumin seeds or ground cumin. If using whole seeds, let them crackle in vegetable oil before sautéing. If using ground cumin, add it toward the end of cooking.
- Turmeric: This is another crucial Indian condiment for which there is no substitute. You can skip it if you don't have it, but know it adds a golden hint of color to the curry sauce.
- Garam masala: This single ingredient can bring all the rich Indian flavors.
- Vegetable Oil: Canola, palm, or any other neutral-flavored cooking oil works fine for this recipe.
- Cilantro: No Indian curry would be complete without a garnish of fresh cilantro.
How To Make Instant Pot Chicken Curry?
- Step 1. Set your Instant Pot to sauté mode. Add vegetable oil and chopped onion, sauté for 2-3 minutes until translucent. Then add minced garlic and ginger, and sauté for another 30 seconds until fragrant.
- Step 2. Toss in the cayenne pepper, paprika, ground coriander, turmeric, and garam masala. Stir well to avoid burning the spices.
- Step 3. Add chopped tomatoes and sauté until they become mushy.
- Step 4. Add chicken pieces and salt. Add water, close the lid, and cook on high pressure for 7 minutes. Release the pressure manually, garnish with cilantro leaves, and ENJOY with rice.
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Storage & Reheating
The leftover curry can be stored in an airtight container in the fridge for up to four days or frozen for up to three months.
To reheat, warm the curry in a pan over medium heat or microwave it gently. If the curry is too thick, add water to thin it out.
Recipe Tips & Tricks
- Use bone-in chicken thighs or whole chicken(cut into small cubes) to enhance the flavor of this Instant Pot chicken curry. The bones will release their juices, enhancing the dish's flavor.
- Add a teaspoon of lime juice just before serving to brighten the flavors.
- To make the curry sauce creamy, stir in coconut or heavy cream towards the end of cooking.
- If you find the curry too spicy, add a blob of butter. It neutralizes the curry's spiciness.
- Add chopped bell peppers after opening the Instant Pot's lid for extra flavors.
Frequently Asked Questions
Basmati rice and naan bread(also try this onion kulcha) are classic sides for this Instant Pot chicken curry. For a lighter option, try cauliflower rice and serve raita as a side dish.
You can make Instant Pot Chicken Curry in a slow cooker by sautéing the spices and onions beforehand. Cook on high for 3-4 hours, adding the coconut milk 30 minutes before serving.
If you enjoyed this Instant Pot Chicken Curry Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Instant Pot Chicken Curry
Ingredients
- 2 tablespoons vegetable oil
- 1 cup onion chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 cup tomatoes chopped
- ½ teaspoon cayenne pepper adjust to taste
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- 1 tablespoons garam masala
- 2 chicken breast diced
- 2 tablespoon cilantro chopped
Instructions
- Set your Instant Pot to sauté mode. Add vegetable oil and chopped onion.
- Sauté for 2-3 minutes until it becomes translucent.
- Add the minced garlic and ginger, and sauté for another 30 seconds until fragrant.
- Toss in the cayenne pepper, paprika, ground coriander, turmeric, and garam masala. Stir well without burning them.
- Combine the chopped tomatoes. And continue to saute until the tomatoes become mushy.
- Add the chicken pieces and salt.
- Sauté for a few minutes until the spices coat them evenly.
- Add water, close the lid, and cook on high for 7 minutes.
- Once the cooking cycle is done, release the pressure manually.
- Garnish with cilantro leaves and serve this Instant Pot chicken curry hot with rice or naan bread.
Notes
- Swap chicken breasts with bone-in thighs or whole chicken pieces for a deeper, richer flavor
- Adjust cayenne pepper to control spice level, or add butter to mellow the heat
- Fresh tomatoes work great, but canned diced tomatoes or puree are easy substitutes
- Store leftovers in the fridge up to 4 days or freeze up to 3 months
- Reheat gently on the stovetop or in the microwave, adding a splash of water if the curry thickens
Nutrition
Additional Info
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Chicken curry is so delicious, and even better with the Instant Pot! I love the easy cleanup too!
This chicken curry dish really hit the spot yesterday when we were all craving Indian curry! I like to add more garam masala for an even stronger flavor!