Instant Pot Chicken Curry

Instant pot chicken curry is easy, full of flavor and a recipe the entire family will love. Creamy curry sauce with tender chunks of chicken and vegetables make a go-to weeknight dinner as you can have it on the table in 30 minutes flat.

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Prep Time 10

Cook Time 15

Servings: 6

Course: Main Course

Cuisine: Indian

Calories: 375

Ingredients Equipment Method Notes

Ingredients

3 Tbsp coconut oil
3 Tbsp curry powder
½ tsp garam masala
2 tsp cumin
1 tsp turmeric
3 tsp fresh ginger
2 cloves garlic finely minced
2 Tbsp tomato paste
½ cup chicken broth
1 yellow onion
2 lb boneless skinless chicken breast or tenderloins I like Kirkland, organic chicken tenderloins
1 tsp salt
1 Tbsp cornstarch
1 can coconut milk full fat
Cilantro and/or parsley chopped to taste
Fresh lime juice to taste

Equipment

Instant Pot
Small Bowl
cutting board
Sharp chopping knife

Method

Instructions

Press the “Saute” function on your Instant Pot. Add coconut oil and heat for a minute or two. Add in the curry powder, cumin and turmeric. Stir continuously to toast the spices, 1-2 minutes.
Add the onion, garlic, and ginger. Stir to coat in the spices and saute for 2 minutes. Watch carefully to ensure the mixture does not scald (add a spoonful of water if it seems to be over cooking).
Add the tomato paste and stir with the onions. Cook 1-2 minutes.
Add ½ cup chicken broth to the pot. Stir and scrape up any browned bits.
Add the diced chicken and salt and stir all ingredients.
Press the “Cancel” button to turn off the “Saute” setting. Secure the lid, ensure the pressure valve is set to “Sealing” then program to High Pressure for 5 minutes. It will take 8-10 minutes for the pot to come to pressure. Perform a quick release once the timer goes off.
Mix the cornstarch with one tablespoon of water in a small bowl. Whisk briskly until smooth. Pour the cornstarch mixture and coconut milk into the pot, then stir; simmer 2-3 minutes or until the sauce has thickened. Add the Garam Masala with one minute left.
Add the fresh lime juice and cilantro. Taste for seasoning and add salt if needed. Serve immediately over steamed rice or serve with Naan or pita bread.