Name: Instant Pot Chicken Curry Recipe
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Cuisine: Indian
Ingredients: 4 Tbsp. olive oil or ghee; 1 ½ cups chopped yellow onion; 3 tsp. curry powder, divided; 2 tsp. kosher salt, divided; 1 tsp. pepper, divided; 2 Tbsp. minced fresh ginger; 2 Tbsp. minced fresh garlic; 2 lb. boneless skinless chicken thighs; 3 cups cauliflower florets; 1 13.66 oz. can unsweetened coconut milk; 1 cup frozen English peas; 1 Tbsp. fresh lime juice (optional); ½ to 1 cup plain whole milk yogurt (optional); Hot cooked rice and toasted naan, to serve; Fresh cilantro leaves and lime wedges, for garnish

Craving a comforting, flavorful meal that’s ready in a flash? Look no further than this Instant Pot Chicken Curry! This dish is a game-changer for busy weeknights, delivering restaurant-quality taste with minimal effort. The combination of aromatic spices, tender chicken, and creamy coconut milk creates a symphony of flavors that will transport your taste buds to exotic lands. Best of all, it’s a one-pot wonder that’s sure to become a staple in your recipe rotation.

Why You’ll Love This Recipe

Time-Saver: Your Instant Pot does all the heavy lifting, cutting cooking time dramatically.
Flavor Explosion: The blend of curry powder, ginger, and garlic creates a rich, complex taste.
Customizable: Easily adjust the spice level or swap in your favorite veggies.
Nutritious: Packed with protein and vegetables, it’s a well-balanced meal in one pot.

Ingredients

Olive oil or ghee: The base for sautéing, adding richness to the dish.
Yellow onion: Provides a sweet, aromatic foundation.
Curry powder: The star spice, giving the dish its distinctive flavor.
Kosher salt and pepper: Essential for seasoning and bringing out flavors.
Fresh ginger and garlic: Adds a zesty, aromatic punch.
Chicken thighs: Juicy and flavorful, perfect for absorbing the curry spices.
Cauliflower florets: Adds texture and nutrition.
Coconut milk: Creates a creamy, luscious sauce.
Frozen English peas: Adds a pop of color and sweetness.
Lime juice: Brightens the flavors with a touch of acidity.
Yogurt: Optional, for added creaminess and tang.
Rice and naan: Perfect for soaking up the delicious sauce.
Cilantro and lime wedges: Fresh garnishes to elevate the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Try these tasty twists:

Veggie Swap: Replace cauliflower with sweet potatoes or chickpeas for a different texture.
Protein Change: Use tofu or chickpeas for a vegetarian version.
Spice it Up: Add a dash of cayenne or red pepper flakes for extra heat.
Coconut Alternative: Swap coconut milk for heavy cream if you’re not a fan of coconut flavor.

How to Make Instant Pot Chicken Curry

Step 1: Sauté the Aromatics

Set your Instant Pot to sauté and warm the oil. Add onion, a teaspoon of curry powder, and salt. Let it sizzle for 5 minutes, then toss in the ginger and garlic for an extra minute of fragrant goodness.

Step 2: Season and Brown the Chicken

Coat the chicken with the remaining curry powder, salt, and pepper. Give it a quick sear in the pot, about 2 minutes per side. This step locks in flavor and creates a beautiful golden color.

Step 3: Add Vegetables and Coconut Milk

Cancel the sauté function, then add the cauliflower florets and pour in the coconut milk. This creates the base for our creamy, flavorful sauce.

Step 4: Pressure Cook

Seal the lid and set to high pressure for 8 minutes. The Instant Pot will work its magic, infusing the ingredients with incredible flavor.

Step 5: Release and Finish

After a quick release, shred the chicken and stir in the peas, lime juice, and yogurt if using. Let it sit for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

Pro Tips for Making the Recipe

Prep Ahead: Chop your veggies and measure spices in advance for a smoother cooking process.
Don’t Skip the Sauté: Browning the onions and chicken adds depth to the final dish.
Thickness Control: If the sauce is too thin, simmer on sauté mode for a few minutes to reduce.
Spice Level: Taste and adjust seasonings before serving. Everyone’s spice preference is different!

How to Serve

This Instant Pot Chicken Curry is a meal in itself, but serving it right makes all the difference. Spoon the curry over a bed of fluffy basmati rice or quinoa to soak up the delicious sauce. Tear off pieces of warm naan bread to scoop up every last bit – it’s practically mandatory! For a refreshing contrast, serve a simple cucumber and tomato salad on the side.

Want to make it a feast? Add some Indian-inspired sides like pickled onions, mango chutney, or a cooling raita. A sprinkle of fresh cilantro and a squeeze of lime just before serving adds a burst of freshness that complements the rich curry beautifully.

For a low-carb option, serve over cauliflower rice or with a side of roasted vegetables. The possibilities are endless, so feel free to get creative with your pairings!

Make Ahead and Storage

Storing Leftovers

This curry tastes even better the next day! Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making for an even more delicious meal.

Freezing

Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If freezing, consider leaving out the yogurt and adding it fresh when reheating.

Reheating

Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. Microwaving works too – just be sure to stir halfway through for even heating.

FAQs

Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well, but keep an eye on the cooking time as they can dry out more quickly than thighs. Consider reducing the pressure cooking time by a minute or two.

How can I make this curry spicier?
Easy! Add a pinch of cayenne pepper or red pepper flakes with the curry powder. You can also serve with sliced fresh chili peppers on the side for those who like it hot.

Can I make this curry vegetarian?
Definitely. Swap the chicken for firm tofu, chickpeas, or a mix of hearty vegetables like sweet potatoes and bell peppers. Adjust the cooking time accordingly – vegetables and tofu will need less time than chicken.

What if I don’t have an Instant Pot?
No problem! You can make this curry in a regular pot on the stovetop. Simmer covered for about 25-30 minutes, or until the chicken is cooked through and tender.

This Instant Pot Chicken Curry is a brilliant solution for those nights when you want something delicious but don’t want to spend hours in the kitchen. It’s a crowd-pleaser that’s easy enough for beginners but impressive enough for dinner parties. Give it a try, and watch it become your new go-to meal for busy weeknights or lazy weekends. Happy cooking!