Instant Pot Chicken Curry
User Reviews
5
Instant Pot Chicken Curry
Description
Instant Pot Chicken Curry combines chicken drumsticks or thighs with a blend of curry powder, ghee, soy sauce, and chicken stock. Vegetables including carrots, potatoes, and onions add substance and absorb the curry's flavors. The preparation begins by browning the chicken for added depth, followed by sautéing onions, garlic, ginger, and spices to intensify the base. Tomato paste enriches the sauce, and optional coconut milk can be stirred in for creaminess. Pressure cooking in the Instant Pot yields tender, flavorful chicken infused with the aromatic curry blend. This dish offers a balancing heat from cayenne pepper and a layered curry taste that works well paired with steamed rice or flatbreads.
The curry powder quality influences the flavor markedly, so choosing a high-quality blend ensures a more fragrant and balanced dish. Sautéing the ingredients before pressure cooking develops a richer sauce. The use of ghee or unsalted butter lends a buttery depth, while soy sauce adds umami. The vegetables become tender and absorb the spices, creating a comforting, hearty meal.
Serving this curry alongside plain steamed rice or warm bread helps mellow the spices and soak up the sauce. The recipe is structured to give a robust curry flavor with a creamy texture if coconut milk is included. It offers a satisfying home-cooked option that leverages the Instant Pot for ease without sacrificing depth.
Using a dedicated spatula resistant to curry stains may keep utensils from discoloring. Adjusting the amount of curry powder and cayenne based on taste and spice preference helps customize the dish. Browning the chicken for several minutes on each side deepens flavor and texture before pressure cooking.
Ingredients
Main Ingredients:
- 1.5 - 2 pounds (700g) chicken drumsticks or thighs
- 1 cup (250ml) chicken stock unsalted
- 3 tablespoons (24g) curry powder (try to use High Quality curry powder)
- 2 tablespoons (30g) ghee (or unsalted butter or olive oil)
- 1.5 tablespoon (22.5ml) soy sauce regular
Flavor Enhancing Ingredients:
- 2 (405g) carrot cut into chunks, medium
- 2 (510g) russet potato cut into quarters
- 1 (130g) onion diced, medium
- 8 cloves (29g) garlic , minced
- 1 tablespoon (15g) ginger , minced
- ½ - 1 teaspoon (1.4g - 2.8g) cayenne pepper
- 2 tablespoons (30g) tomato paste
- ¼ cup (63ml) - ½ cup (125ml) coconut milk (optional)
Instructions
- Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins). Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
- Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
- Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute. *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.*Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!Turn off the Instant Pot for now as you add in the remaining ingredients.
- Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook: -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release. -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release. Release remaining pressure, then open the lid.
- Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with “Saute More” function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
- Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt. *For reference: We added roughly 1 – 2 large pinches of salt.
- Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~
Notes
- Use a dedicated cheap wooden or silicone spatula to avoid staining from the curry's yellow color.
- Choose a high-quality curry powder for the best flavor; adjust the amount to taste due to varying spice blends.
- Brown the chicken well on each side before pressure cooking to develop deeper flavor.
- Incorporate coconut milk optional for creaminess and milder spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 433mg | 18% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 11739IU | 235% |
| Vitamin C | 15mg | 17% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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