Instant Pot Chicken Curry
User Reviews
5
6 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
8 mins
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Total Time
20 mins
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Servings
4 - 6 servings
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Calories
746 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Curry
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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.
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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. black pepper divided
- 2 Tbsp. ginger fresh, minced
- 2 Tbsp. garlic minced, fresh
- 2 lb. chicken thigh boneless, skinless
- 3 cups cauliflower florets
- 1 .66 oz. can coconut milk unsweetened
- 1 cup English peas frozen
- 1 Tbsp. lime juice optional, fresh
- ½ to 1 cup whole milk yogurt optional, plain
- rice to serve, hot, cooked (rice); toasted (naan
- Naan to serve, hot, cooked (rice); toasted (naan
- cilantro for garnish, fresh leaves (cilantro); wedges (lime
- lime for garnish, fresh leaves (cilantro); wedges (lime
Instructions
- Set a 6-quart Instant Pot to saute; add olive oil.
- When oil is warm, add onion, 1 teaspoon curry powder, and ½ teaspoon salt.
- Saute 5 minutes, stirring occasionally. Add garlic and ginger. Cook 1 minute more.
- 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.
- Press Cancel to reset Instant Pot.
- Add cauliflower to Instant Pot; pour in coconut milk.
- Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- Set Instant Pot to cook at High Pressure for 8 minutes.
- After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove lid; shred chicken with 2 forks. Stir in 1 cup frozen peas, lime juice, and yogurt, if desired. Let curry stand 5 minutes.
- 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
Show Details
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%)
Nutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 746 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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