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 any sides of choice.
Course: Chicken, Main Course, Soup
Keyword: coconut chicken curry, Indian chicken curry, Instant pot chicken curry, pressure cooker chicken curry
Instant pot pressure cooker
500gchicken breastcut into bite size
1handfulfresh coriander / cilantrochopped
1chilli pepper Optional
2tablespooncornflouradd 3 tablespoons of water and mix to make cornflour slurry
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.
*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.* Calories and costs are estimates only