Instant Pot Chicken Curry
User Reviews
4.6
Instant Pot Chicken Curry
Description
Instant Pot Chicken Curry begins by sautéing onion, green bell pepper, and garlic in olive oil until softened and fragrant. The curry seasoning blend of curry powder, garam masala, coriander, turmeric, paprika, salt, and optional sugar is added along with diced carrots, cubed potatoes, and chicken breasts. Full-fat coconut milk is poured in, covering the ingredients and infusing the dish with rich creaminess and spice. The Instant Pot cooks the mixture under high pressure for 10 minutes, followed by natural pressure release, yielding tender chicken that can be shredded.
The curry has a mild spice level that can be adjusted by using hotter curry powders or jalapeños. The coconut milk base provides a smooth texture balancing the spices, while the potatoes and carrots absorb flavors as they cook. Coconut cream is stirred in after cooking to enrich the sauce further.
This curry is traditionally served over basmati rice and garnished with fresh chopped cilantro, lending brightness. It works well as a comforting, hearty meal with moderate spice. Storage and reheating should be done in airtight containers, and leftovers keep well in the fridge for several days or freeze up to 6 months.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion finely diced
- 1 green bell pepper finely diced
- 2 cloves garlic crushed
- 2 cups carrot peeled, cut into ½-inch slices
- ¾ pound russet potato cut into ½-inch cubes
- 1 pound chicken breast
- 15 ounces coconut milk full fat, or heavy cream, can
- ¼ cup coconut cream
Curry Seasoning:
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon Coriander
- ½ teaspoon Turmeric
- ½ teaspoon paprika
- 1 ½ teaspoons salt to taste
- 1 tablespoon sugar optional
Serving:
- cilantro finely chopped, fresh
- basmati rice
Instructions
- Saute the Veggies: Set a 6-quart Instant Pot to the sauté function. Add oil, diced onion, and bell pepper. Sauté for 3-4 minutes or until onion becomes translucent. Stir in crushed garlic and continue sautéing for 1 minute.
- Add Seasonings, Potatoes, Carrots and Chicken: In a small bowl whisk together the curry seasoning ingredients. Turn off the sauté function and add the carrots, potatoes, and milk. Sprinkle curry seasoning ingredients into the pot and mix until combined in the liquid. Place chicken breasts down into the milk, making sure they are almost totally covered.
- Cook in Instant Pot: Cover the Instant Pot with the lid and turn the pressure release handle too sealed. Cook on high pressure for 10 minutes with a 10 minute natural pressure release.
- Shred Chicken and Serve: Once cooked, shred the chicken using two forks and stir in the coconut cream. Let curry sit for 10 minutes before serving over rice with freshly chopped cilantro. Enjoy!
Notes
- The spice level of this curry is mild (1-2 out of 5) but can be increased with hotter curry powder or adding jalapeños.
- Use lite coconut milk instead of full-fat for a lower fat version.
- Leftover curry can be stored in the refrigerator in airtight containers for 3 to 4 days.
- This chicken curry freezes well in freezer-safe containers for up to 4-6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 21g | 42% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 48mg | 16% |
| Sodium | 614mg | 26% |
| Potassium | 1027mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 7499IU | 150% |
| Vitamin C | 31mg | 34% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
