Instant Pot Chicken Curry

Introduction

Instant Pot Chicken Curry delivers a comforting, restaurant-quality dish right at home in a fraction of the usual time. Thanks to the magic of pressure cooking, you get juicy chicken simmered in a rich, aromatic sauce — all with minimal effort and cleanup. This recipe is perfect for meal prepping or quick weeknight dinners when you’re craving bold flavor and warmth.

Why This Instant Pot Chicken Curry Is a Game-Changer

The biggest draw of this curry is how it transforms everyday ingredients into something truly special. The Instant Pot locks in spices and moisture, resulting in tender chicken and deeply infused flavors you’d otherwise expect from hours of stovetop simmering. Plus, you’ll only need one pot, making cleanup refreshingly simple.

Building Layers of Flavor

A key step to any great curry is sautéing aromatics. Start by finely chopping onions, garlic, and ginger; this not only creates the flavor base but also thickens the sauce as they cook down. A reliable tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper makes prep effortless and uniform.

Spices are bloomed in hot oil, releasing essential oils that lift the entire dish. Customizing your spice blend (think: garam masala, turmeric, chili powder) gives you control over heat and complexity.

Making Curry Effortless with the Instant Pot

Using the Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart streamlines each step—from sautéing aromatics to bringing the chicken to tender perfection. The pressure cooking function ensures the sauce thickens just right, creating a silky, rich consistency in just minutes.

For easy shredding of cooked chicken (if you want a shredded texture), use a Chicken Shredder Tool Twist for Kitchen, Elegant Black, which keeps your hands clean and shreds meat in seconds.

Serving and Storing Your Chicken Curry

Spoon your finished curry over steaming basmati rice or fluffy naan for a satisfying meal. If you enjoy meal prepping, fill a Bentgo Salad Container – 54 oz Bowl, Khaki Green with leftovers—they hold up beautifully in the fridge for up to four days, and flavors deepen overnight.

Serve your curry with a cool beverage in a Stanley Quencher ProTour Flip Straw Tumbler, 30 oz, Rose Quartz for a refreshing finish.

Nutritional Information and Serving Size

This recipe makes about 4 hearty servings. Each portion contains approximately 310 calories, 30g protein, 16g fat, and 10g carbs (without rice or naan). It’s naturally gluten-free and can be tailored for dairy-free diets by using coconut milk instead of yogurt or cream.

Instant Pot Chicken Curry (Recap)

With aromatic spices, tender chicken, and a vibrant sauce, this Instant Pot Chicken Curry elevates any dinner table — all in under an hour. It’s a go-to for anyone seeking complex flavors and minimal cleanup, quickly earning a place in your regular rotation.

Instructions

1. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to ‘Sauté’ mode. Add oil, then the onion, garlic, and ginger. Cook for 3–4 minutes until onions are soft and translucent.
2. Add curry powder, turmeric, garam masala, chili powder, and salt, stirring for about 1 minute until fragrant.
3. Add chicken pieces (and potatoes, if using). Stir to coat with spices, then pour in diced tomatoes and chicken broth. Scrape any browned bits from the bottom with a sturdy spatula.
4. Secure the lid and set to ‘Manual’ or ‘Pressure Cook’ for 7 minutes (for thighs) or 5 minutes (for breasts). Let pressure release naturally for 5 minutes, then quick-release remaining steam.
5. Open the lid and stir in coconut milk (or yogurt). For a creamier sauce, use the ‘Sauté’ function for 2–3 more minutes to thicken. Use a Chicken Shredder Tool Twist for Kitchen, Elegant Black to quickly shred the chicken if desired.
6. Taste and season with additional salt or garam masala if needed. Garnish with chopped cilantro before serving.
7. Enjoy hot over rice or with naan. Store leftovers in a Bentgo Salad Container in the fridge for up to 4 days.

Cook and Prep Times

Prep Time: 15 minutes

Cook Time: 20 minutes (including pressure build and release)

Total Time: 35 minutes