Instant Pot Chicken Curry

This easy recipe for flavorful Instant Pot Chicken Curry comes together in under a half hour and is completely kid-friendly, while including enough flavor to please adults. Enjoy as a savory crepe filling or over basmati rice. This curry is gluten-free.

5 from 3 votes

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Course: main dish

Cuisine: Indian

Diet: Gluten Free

Prep Time: 10

Cook Time: 10

Additional Time: 10

Total Time: 30

Servings: servings

Calories: 419kcal

Author: Michelle

Ingredients

2 tablespoons oil
1 medium yellow onion chopped
3 cloves garlic minced
2 tablespoons tomato paste
2 teaspoons turmeric
4 teaspoons curry powder
1 teaspoon fresh ginger grated
1 teaspoon salt
2 bay leaves
13.5 ounces can coconut milk
2 carrots peeled and sliced
3/4 pound red potatoes cut into chunks
1 pound chicken cut into bite size pieces

Instructions

Turn Instant Pot to saute, then chop onion and mince garlic. Add oil, onion, garlic, tomato paste, turmeric, and curry powder. Stir for a minute then turn off the Instant Pot.
2 tablespoons oil, 1 medium yellow onion, 3 cloves garlic, 2 tablespoons tomato paste, 2 teaspoons turmeric, 4 teaspoons curry powder
Grate in ginger. Add coconut milk and stir. Cut chicken into bite size pieces and add to pot. Add salt and bay leaves. Peel and slice carrots into coins. Wash potatoes and cut into bite size pieces. Add to Instant Pot and stir.
1 teaspoon fresh ginger, 1 teaspoon salt, 2 bay leaves, 13.5 ounces can coconut milk, 2 carrots, 1 pound chicken, 3/4 pound red potatoes
Turn Instant Pot to chicken setting for six minutes. Be sure the vent is closed and sealed. Let NPR for 10 minutes, then remove lid.
Remove the bay leaves and check the consistency of the sauce. Add the cornstarch slurry (2 teaspoons cornstarch with 1 teaspoon cold water) if needed.
Serve immediately over basmati rice or as a crepe filling. This keeps in the fridge in a tightly sealed container up to two days.

Equipment

Can Opener

Bamboo Cutting Board

Zester

Notes

You can also use who frozen chicken breasts in place of the fresh chicken. If you do so, simply add the frozen breasts to the curry mixture and cook for an extra 7-8 minutes. After the NPR, remove the chicken to shred or chop it, then return to your Instant Pot.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.