Instant Pot Chicken Curry

The Instant Pot Chicken Curry has become a staple in my household, and I can’t recall the last busy weeknight that didn’t feature it on our dinner table. This dish has an extraordinary ability to transform simple ingredients into a warm, comforting meal that wraps you in a hug. My journey with this recipe started on a rainy evening, where I craved something aromatic and hearty. I grabbed my trusty Instant Pot, and as the fragrant spices began to waft through the kitchen, I knew we were in for something special. The blend of spices and richness of the coconut milk meld perfectly with tender, juicy chunks of chicken, creating a curry that’s not just satisfying but deeply flavorful.

Every time I prepare this dish, I’m transported back to that first time, and I can’t help but share it with others. Friends and family often ask for this recipe, and I love demonstrating just how easy it is to whip up. Whether you’re new to cooking or a seasoned chef, this Instant Pot Chicken Curry is approachable and rewarding. It’s the kind of dish that sparks conversation and brings everyone together around the table, and I can’t recommend it enough for your next family gathering or cozy night in.

Ingredients to Make Instant Pot Chicken Curry

The ingredients for this Instant Pot Chicken Curry are not just random; they work together to create a rich and fragrant dish. The spices are the stars here, each playing a crucial role in developing the flavor profile. The combination of chicken, aromatic spices, and the luscious coconut milk makes this recipe a true celebration of flavor.

• 3 tablespoons unsalted butter – Adds a rich flavor and helps to sauté the other ingredients.
• 3 tablespoons coconut oil – Infuses the dish with a delightful coconut flavor while also keeping it healthy.
• 1 large onion, finely chopped – Provides a sweet and savory base when sautéed.
• 6 cloves garlic, finely chopped – Adds an aromatic punch that is essential in most curries.
• 2 tablespoons grated peeled ginger – Offers a warming spice that complements the other aromatic ingredients.
• 2 teaspoons ground coriander – Brings a citrusy flavor that brightens the dish.
• 1 ½ teaspoons ground cumin – Adds a warm and earthy depth that is characteristic of many curries.
• 1 teaspoon ground cardamom – Infuses a sweet and floral note that elevates the overall flavor.
• 1 teaspoon ground turmeric – Not only adds color but also a subtle earthiness.
• ½ teaspoon ground cinnamon – Provides warmth and sweetness to balance the spices.
• ½ teaspoon red chile flakes – Introduces heat, which you can adjust to your liking.
• 1 can (28 ounces) crushed tomatoes – Forms the base of the curry sauce, adding acidity and richness.
• 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces – Tender and juicy, perfect for absorbing flavors.
• 1 tablespoon kosher salt – Enhances all the flavors in the dish.
• ¼ teaspoon black pepper – Adds a subtle heat and enhances flavor.
• ½ cup canned coconut milk – Brings creaminess and a tropical flavor to the curry.
• 2 teaspoons garam masala – A blend of spices that adds complexity and warmth to the final dish.

Preparation Steps for Instant Pot Chicken Curry

Preparing this Instant Pot Chicken Curry is a breeze, thanks to the step-by-step guide. You’ll find the Instant Pot takes care of much of the cooking, allowing for more time to relax or spend with loved ones. Let’s get started!

1. Using the sauté function, warm butter and coconut oil on high in your Instant Pot. The combination of these fats creates a beautiful base, and you’ll know it’s ready when the butter is melted, and the oil is shimmering.
2. Once hot, stir in the finely chopped onion and cook, stirring occasionally, until it becomes tender and slightly golden, about 12 to 15 minutes. You want to soften it, releasing its natural sweetness.
3. Add the finely chopped garlic and ginger to the pot and cook for an additional 2 minutes. The aroma will fill your kitchen, signaling that the spices are ready to shine.
4. Next, add the ground coriander, ground cumin, ground cardamom, ground turmeric, ground cinnamon, and red chile flakes to the pot. Cook the spices, stirring frequently, until they become aromatic, about 1 to 2 minutes. You want to bring out their flavors to enhance the dish.
5. Now, pour in the crushed tomatoes and add the cut pieces of chicken thighs. Stir to combine everything, ensuring the salt and black pepper are evenly distributed.
6. Cover the Instant Pot and set it to cook on low-pressure for 4 minutes. You’ll want to keep an eye on the pressure release; it should be natural.
7. When the cooking time is up, allow the pressure to release naturally, which can take up to 10 minutes. This step ensures the chicken remains tender and juicy.
8. Once the pressure is released, keep the pot on warm. Stir in the coconut milk and garam masala, allowing it to sit for 20 minutes before serving. This resting time enhances the flavors.
9. To serve, ladle the curry into a bowl over rice, and top with yogurt, cilantro, toasted coconut flakes, and a squeeze of lime for a zesty finish.

Helpful Notes about Instant Pot Chicken Curry

As you embark on making the Instant Pot Chicken Curry, here are some helpful notes to ensure your dish turns out perfectly!

• Storage: Make sure to store leftovers in an airtight container in the fridge for up to four days.
• Freezing: This curry freezes well! Store it in a freezer-safe container for up to three months.
• Pairing: This curry goes wonderfully with fluffy rice, naan, or a fresh salad to balance the richness.
• Garnish: Fresh herbs like cilantro or mint can brighten the dish significantly.
• Serving Size: This recipe serves four, but feel free to double it for larger gatherings.
• Spice Level: Adjust the heat by adding more or fewer red chile flakes according to your taste.

Serving This Instant Pot Chicken Curry

When it comes to serving the Instant Pot Chicken Curry, the options are endless, and you can create a delightful meal that’s visually appealing and satisfying. Here are some suggestions:

• Pair it with Rice: Serve it over fluffy white or brown rice to soak up the rich sauce.
• Accompaniments: Naan bread is perfect for scooping up the curry, adding a fun interactive element to your meal.
• Add Freshness: A side of cucumber or tomato salad can provide a refreshing contrast to the warm curry.
• Occasions: This dish is ideal for cozy family dinners or casual gatherings with friends.
• Leftover Lunches: The curry makes for excellent leftovers, so consider making a big batch for lunches during the week.
• Garnishing: Top each serving with a dollop of yogurt, fresh cilantro, or toasted coconut flakes for an added dimension of flavor.

FAQ

Conclusion

The Instant Pot Chicken Curry is a delightful blend of spices and textures that brings warmth and comfort to any dinner table. Its ease of preparation and ability to deliver rich flavors in a short amount of time makes it a must-try for both novice and experienced cooks. I encourage you to try this recipe; you won’t be disappointed!

Instant Pot Chicken Curry

The ultimate comfort food, this Instant Pot Chicken Curry is rich, creamy, and filled with spices that will leave your taste buds dancing. Perfect for an easy weeknight dinner, it comes together quickly in your Instant Pot, making it a go-to recipe for busy days. You’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 450 kcal

Equipment

• Instant Pot

Ingredients

  

• 3 tablespoons unsalted butter
• 3 tablespoons coconut oil
• 1 large onion, finely chopped
• 6 cloves garlic, finely chopped
• 2 tablespoons grated peeled ginger
• 2 teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon red chile flakes
• 1 can crushed tomatoes (28 ounces)
• 3 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon kosher salt
• ¼ teaspoon black pepper
• ½ cup canned coconut milk
• 2 teaspoons garam masala

Instructions

 

• Using the sauté function, warm butter and coconut oil on high in an Instant Pot. When it’s hot, stir in onion and cook, stirring occasionally, until tender and slightly golden (12 to 15 minutes).
• Stir in garlic and ginger and cook for 2 minutes, then add ground coriander, ground cumin, ground cardamom, ground turmeric, ground cinnamon and red chile flakes. Cook spices, stirring frequently, until aromatic (1 to 2 minutes).
• Add crushed tomatoes, chicken, salt and black pepper to the Instant Pot, stirring to combine.
• Cover and cook on low pressure for 4 minutes. Allow the pressure to release naturally (up to 10 minutes), then keep the pot on warm.
• Stir in the coconut milk and garam masala, and let the curry sit for 20 minutes before serving. Season to taste with salt.
• To serve, ladle curry into a bowl over rice, then top with yogurt, cilantro, toasted coconut flakes and a squeeze of lime.

Notes

• Tip 1: Make sure to store leftovers in an airtight container in the fridge for up to four days.
• Tip 2: This curry freezes well! Store it in a freezer-safe container for up to three months.
• Tip 3: This curry goes wonderfully with fluffy rice, naan, or a fresh salad to balance the richness.
• Tip 4: Top each serving with a dollop of yogurt, fresh cilantro, or toasted coconut flakes for an added dimension of flavor.
• Tip 5: Adjust the heat by adding more or fewer red chile flakes according to your taste.

Keyword Easy Chicken Curry Recipe, Indian Chicken Curry, Instant Pot Chicken Curry, Weeknight Dinner Recipe

Previous PostMarry Me Chicken

Next Post Keto Buffalo Chicken Dip

Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.