This Instant Pot curry recipe brings together tender chicken, hearty vegetables, and bold spices for a comforting meal that’s ready in under an hour. Using the Instant Pot makes it simple to develop deep curry flavors with minimal effort and cleanup, perfect for busy weeknights or meal prep. Whether you’re new to curries or a seasoned fan, this approachable recipe delivers satisfying results every time.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder (mild or medium, to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can coconut milk (full-fat preferred)
- 1 cup low-sodium chicken broth
- 1 medium russet potato, peeled and diced into 3/4-inch cubes
- 2 medium carrots, peeled and sliced into rounds
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice (about 1/2 lime)
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice or naan, for serving
Instructions
- Prep the Instant Pot: Select the “Sauté” function on your Instant Pot. Add 2 tablespoons of vegetable oil and let it heat for 1-2 minutes until shimmering.
- Sauté aromatics: Add diced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Toast spices: Sprinkle in curry powder, cumin, turmeric, paprika, and cayenne pepper. Stir constantly for 1 minute to toast the spices and enhance their flavors.
- Deglaze: Pour in a splash of the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This step prevents the burn warning.
- Add main ingredients: Add chicken thighs, diced tomatoes with their juices, diced potato, sliced carrots, remaining chicken broth, and kosher salt and black pepper. Stir to combine everything evenly.
- Pressure cook: Cancel the “Sauté” mode. Secure the lid, set the valve to “Sealing,” and select “Manual” or “Pressure Cook” on high pressure for 8 minutes.
- Natural release: When cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. Afterward, carefully turn the valve to “Venting” to release any remaining pressure.
- Finish the curry: Open the lid. Stir in coconut milk and frozen peas. Switch back to “Sauté” mode and simmer for 3-5 minutes, just until the peas are heated through and the sauce thickens slightly. Stir in fresh lime juice and adjust salt to taste.
- Serve: Ladle curry over cooked basmati rice or with warm naan. Garnish with chopped cilantro.
Tips
- Substitutions: Swap chicken thighs for boneless, skinless chicken breast or use chickpeas for a vegetarian version. Sweet potato can replace russet potato for a slightly sweeter flavor.
- Vegetable add-ins: Feel free to add bell peppers, green beans, or spinach in the last simmering step for extra veggies.
- Preventing burn warning: Always deglaze the pot after sautéing aromatics and spices. Scrape thoroughly to avoid food sticking to the bottom.
- Spice level: Adjust the amount of cayenne pepper or use a spicy curry powder for more heat, or omit cayenne entirely for a milder curry.
Serving Suggestions
This curry is delicious served over fluffy basmati or jasmine rice, which soaks up the flavorful sauce. For a heartier meal, pair it with naan or roti to scoop up every last bit. A side of cucumber raita or a simple green salad with a tangy vinaigrette helps balance the richness of the curry. For a special touch, top each serving with toasted cashews or a dollop of plain yogurt.
Variations
- Vegetarian Curry: Replace chicken with 2 (15 oz) cans of drained chickpeas or 12 oz paneer cubes. Pressure cook for 5 minutes instead of 8.
- Beef or Lamb Curry: Use stew beef or lamb, cut into 1-inch pieces. Increase pressure cooking time to 18 minutes for tender meat.
- Thai-Inspired Curry: Substitute curry powder with 2 tablespoons Thai red or green curry paste. Add a few kaffir lime leaves and use fish sauce in place of salt for an authentic flavor.
- Extra Creamy: Stir in 1/2 cup plain Greek yogurt or heavy cream at the end for a richer, creamier sauce (do not add before pressure cooking to prevent curdling).
- Low-Carb Option: Omit potatoes and carrots, and add more low-carb vegetables like cauliflower florets or zucchini in the final simmer step.
Storage and Reheating
Store leftover curry in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in single-portion containers for up to 3 months. To reheat, microwave individual servings on medium power for 2-3 minutes, stirring halfway through. Alternatively, reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. Always ensure the curry is heated to an internal temperature of 165°F (74°C) before serving. If frozen, thaw overnight in the fridge before reheating for best texture.
Frequently Asked Questions
- Can I use frozen chicken in this Instant Pot curry?
- Yes, you can use boneless, skinless frozen chicken thighs or breasts. Increase the pressure cooking time to 12 minutes. There’s no need to thaw beforehand, but be sure to separate any pieces so they cook evenly. Check that the chicken is fully cooked and shreds easily before serving.
- What if I don’t have coconut milk?
- If you’re out of coconut milk, use heavy cream or evaporated milk for a creamy texture. For a non-dairy option, try unsweetened almond milk plus 1-2 tablespoons of cashew or almond butter for added richness. Note that the flavor will be slightly different but still delicious.
- How do I make this curry spicier?
- Increase the cayenne pepper, use a hot curry powder, or add 1-2 chopped fresh green chilies (such as serrano or Thai chilies) with the onions. You can also finish with a drizzle of chili oil for extra heat. Always adjust to your taste preference and add heat gradually.
- Can I double this recipe?
- Yes, you can double the recipe as long as you do not fill the Instant Pot past the “Max Fill” line. Pressure cooking time remains the same. Stir well before sealing, and ensure there’s enough liquid (at least 1 cup) to avoid a burn warning. Doubling is great for meal prep or feeding a crowd.
- Is this curry gluten-free?
- This recipe is naturally gluten-free as long as your chicken broth and spices are certified gluten-free (some brands may add gluten-containing thickeners). Always check ingredient labels if gluten is a concern.
- Can I use the “Slow Cook” function instead?
- Yes, you can make this curry using the Instant Pot’s “Slow Cook” setting. After sautéing the aromatics and adding all ingredients except coconut milk, cover and cook on “Low” for 6-8 hours or “High” for 3-4 hours. Stir in coconut milk and peas in the last 30 minutes of cooking.
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