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Instant Pot Chicken Curry Recipe

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4 from 15 reviews

A flavorful and creamy Instant Pot Chicken Curry made with aromatic spices, tender chicken thighs, and rich coconut milk. This easy-to-make recipe combines curry powder, cumin, turmeric, ginger, and garlic for a fragrant dish that cooks quickly under pressure, delivering authentic taste in just 30 minutes. Perfect for a comforting weeknight meal served over jasmine rice.

Ingredients

Spices and Oils

  • 2 tbsp coconut oil
  • 3 tbsp curry powder
  • 2 tsp cumin
  • 1 tsp turmeric

Main Ingredients

  • 1 sweet onion (diced)
  • 2 tsp fresh ginger (grated or minced)
  • 2 cloves garlic (minced)
  • 2 tbsp tomato paste
  • ½ cup chicken broth (plus 1 tbsp additional as needed)
  • 2 lb boneless skinless chicken thigh (diced into 1” pieces)
  • 1 tsp salt
  • 1 tbsp cornstarch (or arrowroot powder for Whole30 and paleo)
  • 1 cup coconut milk (unsweetened)

Garnishes

  • cilantro (to taste)
  • lime juice (to taste)

Instructions

  1. Toast the spices. 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 become very fragrant, about 1-2 minutes.
  2. Saute onion, garlic, and ginger. Add the diced onions, minced garlic, and fresh ginger to the pot. Toss to coat them evenly in the toasted spices and saute for 2 minutes. If the pot dries out or the ingredients risk burning, add a tablespoon of chicken broth.
  3. Add tomato paste. Stir in the tomato paste, working it into the onion mixture. Cook for 1-2 minutes until the tomato paste darkens slightly in color.
  4. Deglaze with chicken broth. Pour in ½ cup of chicken broth to the pot. Stir well and scrape up any browned bits from the bottom to prevent burning and add depth of flavor.
  5. Add chicken. Add the diced chicken thighs to the pot along with 1 teaspoon of salt. Stir everything well to combine the chicken with the spice and onion mixture.
  6. Pressure cook the curry. Press the “Cancel” button to turn off the Saute function. Secure the lid on the Instant Pot, ensuring the pressure valve is set to “Sealing.” Set the pressure cooker to High Pressure for 5 minutes. It will take about 8-10 minutes for the pot to reach pressure. When cooking completes, perform a quick release of pressure.
  7. Add cornstarch slurry and coconut milk. In a small jar, combine 1 tablespoon of cornstarch (or arrowroot powder) with 1 tablespoon of water and whisk until smooth. Pour this slurry into the pot along with the 1 cup of unsweetened coconut milk. Stir everything well, then simmer for 2-3 minutes using the Saute function until the sauce thickens.
  8. Season and serve. Add fresh lime juice and chopped cilantro to taste. Adjust seasoning with additional salt if needed. Serve the curry hot over steamed jasmine rice for a comforting meal.

Notes

  • If you prefer, arrowroot powder can be used instead of cornstarch for thickening, suitable for paleo and Whole30 diets.
  • Use boneless skinless chicken thighs for tenderness; chicken breast can be substituted but may result in less juicy curry.
  • Be cautious with the quick release after pressure cooking to avoid splatters from the thick curry sauce.
  • This recipe pairs wonderfully with basmati or jasmine rice and naan bread for a full meal.
  • For extra heat, consider adding chopped chili peppers or a pinch of cayenne powder with the spices.

Find it online: https://recipeplenty.com/instant-pot-chicken-curry-recipe/