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0 from 9 votes

Instant Pot Chicken Curry

A super simple Instant Pot Chicken Curry ready in no time! Made with juicy chicken, curry powder and creamy coconut milk this curry bursting with flavor.

Prep Time
12 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 4 - 6 servings
Calories: 746 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 4 Tbsp. olive oil or ghee
  • 1 ½ cups chopped yellow onion
  • 3 tsp. curry powder divided
  • 2 tsp. kosher salt divided
  • 1 tsp. pepper divided
  • 2 Tbsp. minced fresh ginger
  • 2 Tbsp. minced fresh garlic
  • 2 lb. boneless skinless chicken thighs
  • 3 cups cauliflower florets
  • 1 13.66 oz. can unsweetened coconut milk
  • 1 cup frozen English peas
  • 1 Tbsp. fresh lime juice optional
  • ½ to 1 cup plain whole milk yogurt optional
  • Hot cooked rice and toasted naan to serve
  • Fresh cilantro leaves and lime wedges for garnish

Instructions

    Cup of Yum
  1. Set a 6-quart Instant Pot to saute; add olive oil.
  2. When oil is warm, add onion, 1 teaspoon curry powder, and ½ teaspoon salt.
  3. Saute 5 minutes, stirring occasionally. Add garlic and ginger. Cook 1 minute more.
  4. Sprinkle chicken with remaining 2 teaspoons curry powder, 1/1/2 teaspoons salt, and ½ teaspoon pepper. Add to Instant Pot; cook 2 minutes on each side.
  5. Press Cancel to reset Instant Pot.
  6. Add cauliflower to Instant Pot; pour in coconut milk.
  7. Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
  8. Set Instant Pot to cook at High Pressure for 8 minutes.
  9. After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
  10. Remove lid; shred chicken with 2 forks. Stir in 1 cup frozen peas, lime juice, and yogurt, if desired. Let curry stand 5 minutes.
  11. Serve curry with rice and naan bread. Garnish with cilantro and lime wedges, if desired.

Notes

  • This is a fairly mild curry; punch up the heat by adding ¼ teaspoon of cayenne pepper or crushed red pepper flakes.
  • I like using chicken thighs for this recipe because they’re extra juicy, but smaller chicken breasts would work well. Cut larger breasts in half so they cook evenly.
  • Cut cauliflower into bite-size florets; to save time, use pre-cut florets.
  • If cauliflower isn’t on your “Favorite Vegetables” list, use broccoli or 1-inch cubes of sweet potato.

Nutrition Information

Calories 746kcal (37%) Carbohydrates 28g (9%) Protein 52g (104%) Fat 49g (75%) Saturated Fat 26g (130%) Cholesterol 219mg (73%) Sodium 1217mg (51%) Potassium 1392mg (40%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 399IU (8%) Vitamin C 61mg (68%) Calcium 149mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 746

% Daily Value*

Calories 746kcal 37%
Carbohydrates 28g 9%
Protein 52g 104%
Fat 49g 75%
Saturated Fat 26g 130%
Cholesterol 219mg 73%
Sodium 1217mg 51%
Potassium 1392mg 30%
Fiber 8g 32%
Sugar 11g 22%
Vitamin A 399IU 8%
Vitamin C 61mg 68%
Calcium 149mg 15%
Iron 6mg 33%

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