Instant Pot Chicken Curry Recipe with Potatoes

Name: Instant Pot Chicken Curry Recipe with Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 2 teaspoon olive oil; ½ yellow onion; ½ gala apple; 2 tablespoons minced ginger; 4 garlic cloves; 6 tablespoons mild curry paste; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons garam masala; 2 pounds boneless skinless chicken thighs; 1 pound Little Potato Company Creamer potatoes; 1 ½ cup diced tomatoes; ¾ cup chicken broth; ¾ cup lite coconut milk; ½ teaspoon salt; ½ teaspoon ground pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 Servings
Calories
3498 kcal
Course
Main Course
Cuisine
Indian

Instant Pot Chicken Curry Recipe with Potatoes

Lauren Clark

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This flavorful Instant Pot Chicken Curry with Potatoes can be cooked in minutes in the pressure cooker or simmered for longer on the stovetop.

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Ingredients

Servings

2 teaspoon olive oil
½ yellow onion chopped
½ gala apple chopped
2 tablespoons minced ginger
4 garlic cloves minced
6 tablespoons mild curry paste
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
2 pounds boneless skinless chicken thighs
1 pound Little Potato Company Creamer potatoes halved or quartered*
1 ½ cup diced tomatoes
¾ cup chicken broth
¾ cup lite coconut milk
½ teaspoon salt
½ teaspoon ground pepper

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Instructions

For Instant Pot:

Set the Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes.
Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.

For The Stovetop:

Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple and ginger, and cook until tender, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
Cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.

Notes

* Larger Creamer potatoes should be quartered and the smaller ones should be halved.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

Show Details

Serving 1Cup Calories 349.8kcal (17%) Carbohydrates 20g (7%) Protein 28.1g (56%) Fat 16.8g (26%) Saturated Fat 3.6g (18%) Cholesterol 100.6mg (34%) Sodium 1036.4mg (43%) Fiber 4.1g (16%) Sugar 4.1g (8%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 3498 kcal

% Daily Value*

Serving	1Cup
Calories	349.8kcal	17%
Carbohydrates	20g	7%
Protein	28.1g	56%
Fat	16.8g	26%
Saturated Fat	3.6g	18%
Cholesterol	100.6mg	34%
Sodium	1036.4mg	43%
Fiber	4.1g	16%
Sugar	4.1g	8%