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Chicken Curry Recipe Instant Pot

A delicious and quick chicken curry made in the Instant Pot, flavorful and rich due to a blend of spices and coconut milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs chicken thighs boneless and skinless, cut into bite-sized pieces
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 can 14 oz coconut milk
  • 1 cup chicken broth
  • 2 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife

Method
 

  1. Start by selecting the sauté function on your Instant Pot.
  2. Add vegetable oil and once hot, toss in the chopped onion, stirring until it's soft and translucent.
  3. Stir in the minced garlic and grated ginger, cooking for about a minute.
  4. Add the curry powder, turmeric, and cumin, and stir well to coat the onions.
  5. Add the chicken pieces to the pot, ensuring they're well-coated with the spice mixture.
  6. Pour in the coconut milk and chicken broth, stirring to combine.
  7. Seal the Instant Pot and set it to pressure cook on high for 10 minutes.
  8. Once the cooking time is up, perform a quick release.
  9. Give the curry a good stir, adjusting salt as needed.
  10. Serve it over rice or with naan, and sprinkle fresh cilantro on top for garnish.

Notes

Letting the curry sit for a few minutes before serving allows the flavors to deepen even more.