Instant Pot Chicken Curry

4.50 from 12 votes

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.

Course Main Course

Cuisine American, Indian

Prep Time 10

Cook Time 10

Time to Pressure 10

Total Time 30

Servings servings

Calories 361kcal

Author Danielle Esposti

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

Instructions

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.
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.
Add the tomato paste and work into onions; cook until the tomato paste deepens in color, 1-2 minutes.
Add ½ cup chicken broth to the pot. Stir and scrape up any browned bits from the bottom of the pot.
Add the diced chicken thigh and salt and give everything a good stir.
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.
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.
Add lime juice and cilantro. Taste for seasoning and add salt if needed. Serve immediately over steamed jasmine rice.

Video

Notes

Fresh ginger yields best flavor, but dried can be substituted in a pinch. Start with ½ teaspoon.
Use full-fat coconut milk. Coconut milk can sometimes come out grainy, so always shake well before measuring.

Storage

Refrigerator: Leftovers can be stored in a sealed container in the fridge for up to 4 days. Reheat in the microwave in 30 second intervals, or in a pot on stove over a medium flame, stirring occasionally.
Freezer: Store leftovers in an air-tight container in the freezer for up to 2 months. Defrost in the fridge overnight, then reheat as noted above.

Variations

Make it Whole30: substitute arrowroot for the cornstarch.
Add frozen peas: add 1 cup frozen peas along with the coconut milk and slurry.
Add carrots: peel and dice 1 medium carrot and add with the onions.
Add potatoes: add 1 cup diced yukon gold potatoes with the chicken. Dice the potatoes on the small side (less than 1") so they cook through.

Nutrition