Description
Indulge in the rich flavors of this quick and easy Instant Pot Chicken Curry. This comforting dish combines tender chicken thighs, aromatic spices, and vibrant vegetables in a creamy coconut milk base. Perfect for busy weeknights, this curry is ready in just 20 minutes and pairs beautifully with rice and naan bread.
Ingredients
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- 4 Tbsp. olive oil or ghee
- 1 1/2 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)
- 1/2 to 1 cup plain whole milk yogurt (optional)
- Hot cooked rice and toasted naan, to serve
- Fresh cilantro leaves and lime wedges, for garnish
Instructions
- Sauté aromatics: Set a 6-quart Instant Pot to saute; add olive oil. When oil is warm, add onion, 1 teaspoon curry powder, and ½ teaspoon salt. Saute 5 minutes, stirring occasionally. Add garlic and ginger. Cook 1 minute more.
- Season and brown chicken: Sprinkle chicken with remaining 2 teaspoons curry powder, 1½ teaspoons salt, and ½ teaspoon pepper. Add to Instant Pot; cook 2 minutes on each side.
- Prepare for pressure cooking: Press Cancel to reset Instant Pot. Add cauliflower to Instant Pot; pour in coconut milk.
- Pressure cook: Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set Instant Pot to cook at High Pressure for 8 minutes.
- Release pressure and finish: After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.” Remove lid; shred chicken with 2 forks. Stir in 1 cup frozen peas, lime juice, and yogurt, if desired. Let curry stand 5 minutes.
- Serve: Serve curry with rice and naan bread. Garnish with cilantro and lime wedges, if desired.
Notes
- This is a fairly mild curry; punch up the heat by adding ¼ teaspoon of cayenne pepper or crushed red pepper flakes.
- Chicken thighs are recommended for their juiciness, but smaller chicken breasts can be used. Cut larger breasts in half for even cooking.
- Use pre-cut cauliflower florets to save time.
- Substitute broccoli or 1-inch cubes of sweet potato if cauliflower isn’t preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
