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Instant Pot Chicken Curry
5 from 3 votes

Instant Pot Chicken Curry

Take your senses on a spectacular journey with this simple Instant Pot Chicken Curry. Made with tender chicken, vegetables, delicious spices, in a creamy curry and coconut milk sauce, this healthy and satisfying dish is ready in 30 minutes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 194 kcal
Course: Main Course
Cuisine: Asian, Chinese, Indian

Ingredients

  • 2 chicken breast cut into 1 inch pieces, boneless & skinless
  • 2 tablespoons olive oil
  • ½ medium onion diced
  • 1 cup chicken broth
  • 8 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 tablespoon ginger paste
  • 1.5 tablespoon soy sauce or coconut aminos for a gluten free version, low sodium
  • 3 tablespoons curry powder
  • ½ teaspoon cayenne pepper
  • 2 medium potato cut into quarters
  • 2 medium carrot sliced
  • ¼ cup coconut milk
  • cilantro optional garnish

Instructions

    Cup of Yum
  1. Turn the instant pot on sauté mode and heat for 1-2 minutes
  2. Add the oil then immediately add the chicken and sprinkle with salt and pepper.
  3. Stir the chicken often to avoid chicken sticking until cooked thoroughly. If the chicken is sticking, add another tablespoon of oil.
  4. Once chicken is completely cooked, remove from the instant pot and place in a bowl. Set aside.
  5. Add the onions and sauté them for about 2 to 3 minutes, stirring continuously, until they are caramelized.
  6. Add the chicken broth in with the cooked onions. Using a wooden spoon, scrape the bottom of the instant pot well to remove any stuck on chicken or onions (this is called deglazing)
  7. Add the minced garlic, tomato paste, ginger paste, soy sauce, curry powder, cayenne, and stir well to combine.
  8. Add the cooked chicken back into the Instant Pot and stir.
  9. Add the diced potatoes and sliced carrots and stir to combine.
  10. Place the lid the Instant Pot and close the valve on the top to pressurize.
  11. Set to Manual - High Pressure for 5 minutes.
  12. When the timer goes off, let the Instant Pot natural release for 10 minutes.
  13. After 10 minutes, release any remaining pressure by turning the valve on top with a towel.
  14. Add the coconut milk and stir.
  15. Place the lid back on and allow the flavors to continue to cook with the coconut milk for another five minutes.
  16. Garnish with cilantro if desired
  17. Serve over rice

Notes

  • Use your choice of oil vegetable, coconut oil, avocado oil, canola oil
  • Substitute chicken 4 chicken thighs for chicken breasts.
  • Use a spicy curry if you prefer a spicier version.
  • Use russet potatoes, white potatoes or red potatoes.

Nutrition Information

Calories 194kcal (10%) Carbohydrates 12g (4%) Protein 14g (28%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 36mg (12%) Sodium 581mg (24%) Potassium 559mg (12%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 5383IU (108%) Vitamin C 12mg (13%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 194

% Daily Value*

Calories 194kcal 10%
Carbohydrates 12g 4%
Protein 14g 28%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 36mg 12%
Sodium 581mg 24%
Potassium 559mg 12%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 5383IU 108%
Vitamin C 12mg 13%
Calcium 55mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.