Instant Pot Chicken Curry

Instant Pot Chicken Curry

6 servings
Instant Pot chicken curry is ready in just 30 minutes, and since the flavor walks on the milder side, it's perfect for discerning palettes (both kids and adults!). Preparing a dish like curry in the Instant Pot is all about the layering, so you'll start by toasting the spices, then infusing the base with alliums, and finally cooking the chicken. Coconut milk and lime juice bring balance to the final texture and marry the flavors perfectly.

Ingredients

  • 2 tbsp coconut oil
  • 3 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1 sweet onion

    diced

  • 2 tsp fresh ginger
  • 2 cloves garlic

    minced

  • 2 tbsp tomato paste
  • ½ cup chicken broth
  • 2 lb boneless skinless chicken thigh

    diced into 1” pieces

  • 1 tsp salt
  • 1 tbsp cornstarch

    or arrowroot powder for Whole30 and paleo

  • 1 c coconut milk
  • cilantro
    to taste
  • lime juice
    to taste

Directions

  1. 1

    Press the “Saute” function on the Instant Pot and set the timer to 10 minutes. Add the coconut oil and heat until it shimmers. Add the curry powder, cumin and turmeric. Stir continuously with a rubber spatula to toast the spices until they are very fragrant, 1-2 minutes.

  2. 2

    Add the onions, garlic, and ginger. Toss to coat in the spices and saute for 2 minutes. If you notice the pot getting too dry, add a tablespoon of chicken broth to prevent the onions from scalding.

  3. 3

    Add the tomato paste and work into onions; cook until the tomato paste deepens in color, 1-2 minutes.

  4. 4

    Add ½ cup chicken broth to the pot. Stir and scrape up any browned bits from the bottom of the pot.

  5. 5

    Add the diced chicken thigh and salt and give everything a good stir.

  6. 6

    Press the “Cancel” button to turn off the “Saute” setting. Secure the lid, ensure the pressure valve is set to “Sealing” then program to High Pressure for 5 minutes. It will take 8-10 minutes for the pot to come to pressure. Perform a quick release once the timer goes off.

  7. 7

    Combine the cornstarch or arrowroot powder with one tablespoon of water in a small jar. Whisk until smooth. Pour the slurry and coconut milk into the pot, then stir; simmer 2-3 minutes or until the sauce has thickened.

  8. 8

    Add lime juice and cilantro. Taste for seasoning and add salt if needed. Serve immediately over steamed jasmine rice.

Instant Pot Chicken Curry

Instant Pot Chicken Curry

30 min6 servings

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About this Recipe

Craving a comforting chicken curry that's rich in flavor but won't keep you in the kitchen all evening? This Instant Pot Chicken Curry delivers a satisfying, aromatic meal in just 30 minutes, perfect for busy weeknights and pleasing to a wide range of tastes.

What truly sets this recipe apart is its thoughtful layering technique. You'll begin by toasting aromatic curry powder, cumin, and turmeric directly in the Instant Pot to unlock their deepest flavors. This crucial step is followed by infusing the base with diced sweet onion, fresh ginger, and minced garlic, building a fragrant foundation that ensures a complex, restaurant-quality taste. The pressure cooker then masterfully melds these elements with diced chicken thigh and chicken broth, creating a cohesive and flavorful dish incredibly fast.

Expect a wonderfully balanced chicken curry that walks on the milder side, making it an excellent choice for family dinners where both kids and adults can enjoy its rich, aromatic profile without overwhelming spice. The tender, succulent pieces of boneless, skinless chicken thigh are bathed in a velvety sauce, made creamy and luxurious with coconut milk. A final bright squeeze of lime juice perfectly marries all the flavors, offering a refreshing counterpoint that elevates every bite. This dish feels both wholesome and indulgent, a true testament to smart cooking.

For those with specific dietary needs, this recipe is adaptable. You can easily substitute the cornstarch with arrowroot powder to make your Instant Pot Chicken Curry suitable for Whole30 and paleo diets, ensuring the sauce remains beautifully thickened. While the recipe focuses on chicken, its robust flavor base is forgiving for various palates.

Serve this aromatic curry hot, perhaps alongside a simple bowl of fluffy rice to soak up every last drop of the luscious sauce. Garnish generously with fresh cilantro and an extra lime wedge for a burst of freshness, making it an inviting centerpiece for any meal.

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