This instant pot chicken curry recipe / pressure cooker chicken curry is quick, easy and super delicious. It’s packed full of flavour, rich, creamy, healthy and satisfying.
This Indian chicken curry takes just 30 minutes in total to get ready (including preparation and cooking time) and can be paired with basmati rice, long grain rice, bread or any sides of choice.
No instant pot or pressure cooker? No problem! I have included stovetop chicken curry recipe in this post. Keep reading.
I love curries and it's one of my go to quick meals. This pressure cooker chicken curry is one of my favourite. If you love Indian curry, you'll love this recipe. It's like restaurant quality plus mom's chicken curry in one - classic, homemade and inexpensive.
When we go to Indian restaurants, i usually order curry and rice so i've eaten my fair share of curries and i can confidently say this recipe is better than any i've ever had. This instant pot chicken curry with coconut milk won't dissapoint.
Instant Pot Chicken Curry Recipe
This instant pot pressure cooker chicken curry is one of the fastest ways to cook chicken curry.
There are different types of curries and method of cooking varies from country to country for example we have Jamaican curry, Asian curry and many others but today it’s about this super delicious Indian chicken curry.
It is creamy, rich, coconuty and full of flavour. The combination of cinnamon, garlic, ginger, cumin, curry powder and other aromatic spices makes every spoonful of this chicken curry a delight.
This dish is also great if you are on a weight loss journey be it keto, low carb, paleo or whole 30. Imagine all the protein and nutrients you’ll be getting plus this is super easy to make, versatile, tastes so good and can be meal prepped ahead and stored.
Why instant pot chicken curry
- Instant pot makes most meals quicker and this is one of them.
- No mess cooking and smell remains locked in the instant pot pressure cooker until it's opened.
- It makes use of ingredients you probably already have at home.
- Healthy, delicious and suitable for weightloss diet.
- One pot so less utensils to clean after cooking.
- You control the salt and pepper to your taste.
Ingredients
For this pressure cooker chicken curry, you will need the below ingredients:
Olive oil or coconut oil - for sauteing
Chicken breasts
Onion – Use brown onion or red onion
Garlic
Ginger – Is it even curry if ginger is not present in it?
Curry powder – You can make yours using my Homemade Curry powder recipe. The taste and colour of your curry will depend on the curry powder used.
Cloves
Cumin
Cinnamon
Garam masala – This Indian spice is a combination of cinnamon, cloves,
Fresh chopped tomatoes or canned tomatoes- I prefer to use fresh chopped tomatoes
Coconut milk or chicken broth
Coriander / Cilantro - fresh chopped
Salt
Cornflour - This is also known as cornstarch
Black pepper
Chilli pepper (Optional)
Full ingredient details, directions and video in recipe card below
How to make instant pot chicken curry
1)Using the sautee function mode, add oil in the inner pot of the instant pot, add chopped onions, ginger and garlic and sautee for 2 minutes. Make sure you keep stirring to avoid burn or sticking to the pot or add 2 tablespoons of water in to sautee.
2) Add in curry powder and the other spices, mix then add in tomatoes.
3) Add in chicken and salt. Stir and brown for few minutes before adding coconut milk.
4) Cancel (turn off) sautee mode, cover the instant pot and turn the valve into sealing position.
5) Set instant pot to manual high pressure cook for 6 minutes. When done, do quick pressure release to avoid chicken getting overcooked.
6) Set instant pot to sautee and add cornflour /cornstarch slurry into the curry to thicken. Stir and add chopped coriander.
7) Put off the instant pot and that's Indian chicken curry ready.
Serve and enjoy on it's own or with sides of choice.
Stovetop Curry Chicken Recipe
The steps for cooking this on the stovetop are:
1)Add olive oil in a pot, add onions, garlic, ginger and sautee for 2 minutes. 2) Add in curry powder, cinnamon, cumin and the other spices. Stir then add in the chicken breasts.
3) Brown the chicken sides for 2 minutes before adding coconut milk and salt. Cover and leave to cook for 15 minutes.
4) Open stir then add in the cornflour slurry to thicken. Add in chopped coriander and simmer for 3 minutes then take off heat.
What to serve with
Naan
Tips
It takes roughly 10 minutes for instant pot to reach pressure so factor this in cooking time.
Potatoes can be used to thicken instead of cornflour.
You can blend the onion, ginger, tomato paste, garlic, garam masala, curry powder and other spices to make curry paste.
To reduce the calories for weightloss, use water instead of coconut milk. You can also add in vegetables like broccoli and carrots to bulk it up for a full meal.
Frequently asked questions
Can I double this recipe?
Absolutely. You can double this recipe and if any leftover chicken curry, store in the fridge or freezer.
Can i use bone in chicken for this instant pot chicken curry?
Yes however if using bone in chicken adjust cooking time accordingly.
Can I make this recipe without garam masala?
Yes you can . Some of the ingredients for garam masala are already in the ingredient list so leaving it out won't alter the taste too much.
Can i make instant pot chicken curry with potatoes and carrots?
Yes. You can add your favourite vegetables at the to prevent overcooking.
Can i make instant pot chicken curry with frozen chicken
Yes. This will take longer to cook so pressure cook for 10 minutes instead of 6.
How to store
Can you freeze Instant pot chicken curry?
Yes you can freeze this pressure cooker chicken curry. Completely cool the chicken curry then put in freezer safe container or freezer bags.
Label with name and dates.
When needed, bring out chicken curry and thaw before heating.
It can be stored for up to 3 months in the freezer. In the fridge it can last up to 3 - 4 days.
Other delicious recipes on the blog :
Easy instant pot chicken and rice
Recipe
Instant Pot Chicken Curry
Equipment
- Instant pot pressure cooker
Ingredients
- 2 tablespoon olive oil
- 500g chicken breast cut into bite size
- 1 large onion minced
- 6 cloves garlic minced
- 1 thumbsize ginger minced
- 6 cloves
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon garam masala
- 2 tablespoon curry powder
- 4 large tomato chopped
- 400 ml coconut milk
- 1 handful fresh coriander / cilantro chopped
- ½ teaspoon Black pepper
- 1 chilli pepper Optional
- 2 tablespoon cornflour add 3 tablespoons of water and mix to make cornflour slurry
- salt to taste
Instructions
- Set the instant pot into sautee function mode, add oil in the inner pot of
the instant pot, add chopped onions, ginger and garlic and sautee for 2
minutes. Make sure you keep stirring to avoid burn or sticking to the pot or
add 2 tablespoons of water in to sautee. - Add in curry powder and the other spices, mix then add in the chopped tomatoes.
- Add in chicken and salt. Stir and brown for few minutes before adding coconut milk.
- Cancel (turn off) sautee mode, cover the instant pot and turn the valve into sealing
position. Set instant pot to manual high pressure cook for 6 minutes. When done, do quick pressure release to avoid chicken getting overcooked. - Set instant pot to sautee and add cornflour /cornstarch slurry into the chicken curry to thicken. Stir and add chopped coriander.
- Put off the instant pot and that's Indian chicken curry ready.
Video
Notes
Yes you can freeze this pressure cooker chicken curry. Completely cool the chicken curry then put in freezer safe container or freezer bags.
Label with name and dates.
When needed, bring out chicken curry and thaw before heating.
It can be stored for up to 3 months in the freezer. In the fridge it can last up to 3 - 4 days. * Calories and costs are estimates only
Nutrition
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If you try this recipe, rate it and leave comment below. I love reading from you!
Very simple to follow and came out nice. Love it.
That's good to know.Thank so much you for the feedback.