Instant Pot Chicken Curry comes together fast thanks to the electric pressure cooker. It’s a one-pot wonder, full of potatoes, carrots, shredded chicken, and a delicious Indian-inspired curry sauce made from coconut milk. Whether you make it for a busy weeknight or to meal-prep ahead of time, it’s a quick, easy, and simple dinner recipe.
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Chicken curry is hands down one of my FAVORITE dishes to order when eating out.
So much so, I knew I had to come up with my own recipe. It would be better and more affordable than takeout.
So the next night I threw together a few ingredients in the Instant Pot…
Whipped up a homemade curry seasoning…
And tossed in a bunch of carrots, potatoes, and peppers…
And voila! This Instant Pot Chicken Curry was born—and it was SO quick and easy to make!
What is Chicken Curry?
Chicken curry is a fairly broad term referring to a flavorful mix of spices cooked with chicken in a creamy sauce. This dish originates in India.
Generally, the spice mixture contains curry powder, garam masala, turmeric, coriander, and paprika. The spiciness depends on the amount of spice along with the peppers used.
Want a few other recipes? You might also enjoy this Thai Yellow Chicken Curry, Vegan Chickpea Curry, Slow Cooker Chicken Curry, and this Curry Cauliflower Rice.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken breasts. Look for natural boneless skinless chicken breasts, organic if possible. They taste incredible and are much better for you than non-organic. You can also choose boneless chicken thighs.
- Potatoes. A large, russet potato was used when making this recipe. You can also use Yukon gold or even sweet potatoes, instead.
- Carrots. To keep your carrots firm while cooking, make sure you slice them at least ½-inch thick.
- Bell Pepper. A green bell pepper was used and looks the best in this dish. You can also use a red or yellow bell pepper instead.
- Onion. Sweet onions always lend a subtle note to dishes and what I tend to default to. You can also use a yellow or red onion if that’s what you have on hand.
- Coconut Milk. Full-fat canned coconut milk is best, but if you’re watching your saturated fat or calories, a lite coconut milk may be substituted. Please note that the finished dish will be a little runnier.
- Coconut Cream. After cooking, you’ll add in a bit of coconut cream to thicken up the sauce. Can’t find coconut cream at your grocery store? You can remove the thick, gelatinous layer of cream from the top of a can of coconut milk.
- Curry Seasoning Mix. A blend of curry powder, garam masala, coriander, turmeric, paprika, and sugar create amazing flavor in this dish.
How to Make Chicken Curry in the Instant Pot
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Make the seasoning mix. In a small bowl, combine curry powder, garam masala, coriander, turmeric, paprika, and sugar. Stir until well blended.
- Cook the veggies. Add oil to a 6-quart Instant Pot and set it to the sauté function. Carefully toss in the chopped onion and bell peppers. Cook while stirring for 3 to 4 minutes, just until the onion is translucent and becomes fragrant. Stir in the minced garlic and sauté for 1 more minute.
- Add seasonings, potatoes, carrots and chicken. Turn off the sauté function on the Instant Pot. Stir in the carrots, potatoes, and milk. Sprinkle the seasoning mix over the ingredients. Stir everything well so nothing sticks to the bottom of the pot. Then, place the chicken pieces in the pot. Be sure they are submerged as much as possible.
- Cook in the Instant Pot. Place the lid on the Instant Pot. Turn the pressure release valve to the sealed position. Cook the mixture on high pressure for 10 minutes. When the timer goes off, allow for a 10-minute natural pressure release of the remaining pressure.
- Shred the chicken. The easiest way to shred chicken is to place two forks in the meat and pull them in opposite directions. You can do this while it is still in the pressure cooker. If you do, some of the vegetables might get smushed in the process. Alternatively, you can remove the chicken pieces and place them on a cutting board to shred. Return the shredded chicken back to the pot and let it warm back up for 5-10 minutes before serving.
Cook’s Tip: If you’re pressed for time, increase the cooking time to 15 minutes and do a quick release!
- Serve the chicken curry. There are numerous ways you can serve this recipe! Try it over your favorite rice, quinoa for an extra protein boost, or on its own as a soup. And all ways – sprinkled with a bit of fresh cilantro and a squeeze of lime juice, or lime wedges.
Meal Prep and Storage
- Prep-Ahead: You can chop the veggies and leave in the fridge for up to 2 days.
- Storage: Let any of the leftovers cool to room temperature then keep in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: This dish also freezes well in a freezer-safe container for up to 4-6 months.
- Reheating: When ready to eat from frozen, let it thaw in the refrigerator for 1-2 days. Reheat on the stove or in the microwave.
Yes, this delicious chicken curry is generally considered to be a nutritious dish. With lean chicken and nutritious veggies, this is a tasty choice you can feel good about eating.
While some curry chicken dishes are spicy, this one is NOT! In fact, I would say it is a 1-2 out of 5 on the spicy scale. To make it spicy you can opt to use a medium-hot curry powder instead of the mild. You can also add in some diced jalapeño or Thai chilis with the bell pepper and onion.
What to serve with Chicken Curry?
This can be an entire meal on its own. However, it’s really great when you add a delicious side dish.
Try serving it with a big Kale Salad and a side of Homemade Naan.
And just like other Indian and curry dishes, you can choose rice. Go with Instant Pot Basmati Rice, Basmati Rice, or Jasmine Rice.
Or, keep it low-carb with Cauliflower Rice.
You can also change it up with Coconut Rice or Mango Coconut Rice.
More Curry Recipes
There are SO many ways to enjoy it! Try one of these easy recipes next.
Massaman Chicken Curry is a classic everyone will love.
Or, try Pumpkin Curry, Chicken Korma Curry, Thai Green Chicken Curry, Thai Yellow Chicken Curry with Vegetables, or Slow Cooker Chicken Curry.
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Instant Pot Chicken Curry
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Ingredients
- 2 tablespoons olive oil
- 1 sweet onion finely diced
- 1 green bell pepper finely diced
- 2 cloves garlic crushed
- 2 cups carrots peeled, cut into ½-inch slices
- ¾ pound russet potato cut into ½-inch cubes
- 1 pound chicken breasts
- 15 ounces can coconut milk full fat, or heavy cream
- ¼ cup coconut cream
Curry Seasoning:
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 ½ teaspoons salt to taste
- 1 tablespoon sugar optional
Serving:
- Fresh cilantro finely chopped
- Basmati rice
Instructions
- Saute the Veggies: Set a 6-quart Instant Pot to the sauté function. Add oil, diced onion, and bell pepper. Sauté for 3-4 minutes or until onion becomes translucent. Stir in crushed garlic and continue sautéing for 1 minute.2 tablespoons olive oil, 1 sweet onion, 1 green bell pepper, 2 cloves garlic
- Add Seasonings, Potatoes, Carrots and Chicken: In a small bowl whisk together the curry seasoning ingredients. Turn off the sauté function and add the carrots, potatoes, and milk. Sprinkle curry seasoning ingredients into the pot and mix until combined in the liquid. Place chicken breasts down into the milk, making sure they are almost totally covered.2 cups carrots, ¾ pound russet potato, 1 pound chicken breasts, 15 ounces can coconut milk, ¼ cup coconut cream, 1 tablespoon curry powder, 1 tablespoon garam masala, 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon paprika, 1 ½ teaspoons salt, 1 tablespoon sugar
- Cook in Instant Pot: Cover the Instant Pot with the lid and turn the pressure release handle too sealed. Cook on high pressure for 10 minutes with a 10 minute natural pressure release.
- Shred Chicken and Serve: Once cooked, shred the chicken using two forks and stir in the coconut cream. Let curry sit for 10 minutes before serving over rice with freshly chopped cilantro. Enjoy!Fresh cilantro, Basmati rice
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Notes
- Nutrition: Nutritional information is calculated without rice.
- Spice: This recipe is a 1-2 spice level out of 5. To make it spicier you can use a medium-hot curry powder or add in diced jalapenos.
- Low Fat: Use a lite coconut milk instead of the full-fat option.
- Storage: Let any of the leftover Indian chicken curry recipe cool to room temperature then keep in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing: Yellow chicken curry also freezes well in a freezer-safe container for up to 4-6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have an instant pot, how do I modify this recipe so I can make in a crock pot? Thanks
Janice, this recipe is similar and cooked in a crock pot!
https://www.evolvingtable.com/slow-cooker-chicken-curry-coconut-milk/
I noticed all the available curry powder already has turmeric and coriander in it already… am I supposed to add even more? Thanks!
Oh that’s interesting! But yes, I would go ahead and add in the additional amounts! You can always add a little less, taste it, and see if it needs more.
I didnt have a pepper or coconut cream on hand, and slightly short of a full can of coconut milk. I topped up the coconut milk with chicken broth to make 15oz, added a diced Serrano pepper, & added 1/2 cup of plain Greek yogurt after pressurizing completed. I shredded the chicken inside the pot, & yes, this did mush my veggies a bit, but definitely didn’t impact the amazing flavors! Served on quinoa. Delicious!!!! Thank you for a hearty 1-pot meal.
So happy to hear you enjoyed the recipe, Barb! Glad you were able to enjoy this recipe with the ingredients you had on hand. Thanks so much for taking the time to leave a comment and rating!
Hey! So I was the girl in love with your slow cooker curry recipe that became a family favorite many years ago. I was so excited to see this instant pot version, especially after returning to work after staying at home for 16 years. The flavor of this curry is 5 stars. The garam masala definitely adds authenticity and depth to the original recipe. Interestingly, I spent a year in China, and vacationed to Thailand since I last reviewed your curry, so I feel like I can say that (ha!).
So why the 4 stars? I followed the recipe, except for subbing sweet potatoes, and it did result in the dreaded “burn” error. I do think this recipe needs an additional can of coconut milk. That is what I ended up doing and it worked out well.
Thank you for this variation to your original slow cooker version. So good!!! Licking my bowl.
So sorry to hear you got the “burn” error, Tammy! One thing you might want to check – have you replaced the plastic ring in your Instant Pot in a while? Sometimes these get stretched out and are not sealing as well, thus letting some liquid escape while cooking. Just a thought! Thanks for letting me know, though!
Pure heaven! I used sweet potatoes and a red onion because that’s what i had. Then i did two cans of coconut milk from the start instead of the cream at the end and it was truly divine. My new go to curry recipe!!!!!!
Yay, Alana!! So happy to hear you enjoyed it so much. I, too, swap out sweet potatoes for carrots and it tastes great! Thanks so much for taking the time to leave a comment and rating! 🙂
I can’t get over how yummy this is…
I Changed a few things just because I didn’t have some of the ingredients…
I had no turmeric ,Garam Masala,Coriander so I skipped them..
I had no coconut cream so I substituted it for evaporated milk
Last but not least I use a little cornstarch to thicken the sauce because I like my curry really thick and I used a potato masher to mash up some of the carrots and potatoes
Nice, Natasha! Those were quite a bit of changes so I’m happy it came out good for you! Thanks so much for your comment and rating!
Thinking of making this tonight (our thanksgiving is on Saturday for scheduling reasons)! Do you think I could use boneless skinless thighs for this recipe? What adjustment would you make to the cook time? Also I wonder if it would still be good with Almond milk? I have a kiddo with a coconut allergy. 🙁
So sorry to just now be getting back to you, Hannah. But yes! Boneless skinless thighs would taste incredible in here! Almond milk is a little on the thin side, but could definitely work. Cashew milk would be my recommendation though!
Thanks for the delicious dinner recipe! Made it tonight. I changed a couple things. (My pressure cooker beeps at me if not enough liquid, so I just added 2 15-oz. cans of full fat coconut milk. No coconut cream. Substituted sweet potatoes for potatoes because it’s what I had.) Splendid.
Yay! So happy to hear you enjoyed the recipe, Hannah. And yes, you can definitely just use regular coconut milk if coconut cream is hard to find! Thanks for your comment and rating! 🙂
This was the absolute best tasting chicken curry I’ve ever had!!!!!! The 100% pure coconut cream I used just took it over the top along with the spice blend! I followed the recipe exactly as written. I chose the red pepper, orange pepper option. OMG so good!!!
Yay, Wendy! I’m so glad to hear you enjoyed the curry recipe so much. Thanks for your comment and rating!
Hi there! I have noticed that several of your instant pot recipes, like this one, specify using a 6 quart pot. I have an 8 quart. Is there a way to modify most recipes for the larger size?
Thanks!