Servings
Font
Back
Pressure Cooker Chicken Curry
4.8 from 78 votes

Pressure Cooker Chicken Curry

Pressure Cooker Chicken Curry uses curry powder, fresh ginger, garlic, and tomatoes combined with coconut milk and tomato sauce for a flavorful broth. Chicken breast cubes cook quickly under pressure, resulting in tender meat infused with spiced, tangy, and creamy flavors. The recipe includes a balance of savory, sweet, and spice elements and suggests serving over rice or quinoa for a filling meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 tablespoon olive oil can sub canola, vegetable or avocado oil
  • 2 tablespoons curry powder see note
  • ½ cup onion thinly sliced
  • 1 tablespoon garlic about 4 medium sized cloves, minced
  • 1 tablespoon ginger about 1-inch piece of ginger (freeze for easier grating or chopping, minced or grated
  • 2 cups Roma tomatoes chopped (see note
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (14-ounce) (14-ounce) can coconut milk light
  • 1 (8-ounce) (8-ounce) can tomato sauce
  • 1 tablespoon sugar
  • 1 ½ to 2 to 2 pounds chicken breast cubed, boneless skinless
  • rice hot cooked, or quinoa, for serving

Instructions

    Cup of Yum
  1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the InstantPot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds. Add the onion, garlic and ginger. Cook another 30 seconds, stirring constantly.
  2. Add the tomatoes (and any liquid), salt, pepper, coconut milk, tomato sauce, and sugar. Close the lid on the pressure cooker. For a stovetop pressure cooker, bring to high pressure and cook for 10 minutes. For an electric pressure cooker, set the timer for 12 minutes at high pressure (on an InstantPot --> Manual --> dial down to 12 minutes).
  3. Carefully release the pressure using quick release and remove the lid.
  4. Lightly season the chicken with salt and pepper and add to the pressure cooker. Cook for another 3 minutes at high pressure. Let the pressure naturally release before removing the lid.
  5. Season to taste with salt and pepper. See the note above if you want to thicken the curry a bit. Serve over hot, cooked rice or quinoa.

Notes

  • Fresh Roma tomatoes provide brighter flavor, but canned diced or stewed tomatoes are usable substitutes.
  • Choose curry powder carefully; brands vary widely in heat and flavor intensity.
  • To thicken the curry, whisk a cornstarch slurry into the hot sauce and simmer until thickened.
  • Stovetop cooking can replace pressure cooking by simmering the sauce partially covered for 45-60 minutes to reduce liquid.
  • Add vegetables like potatoes or cauliflower with the chicken for variation; they will cook through under pressure.

Nutrition Information

Serving 1 Serving Calories 294kcal (15%) Carbohydrates 12g (4%) Protein 34g (68%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 97mg (32%) Sodium 822mg (34%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 294kcal 15%
Carbohydrates 12g 4%
Protein 34g 68%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 97mg 32%
Sodium 822mg 34%
Fiber 2g 8%
Sugar 6g 12%

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