Instant Pot Chicken Curry and Rice Recipe

This Instant Pot Chicken Curry and Rice recipe is a delicious and easy-to-make dinner idea.

It’s packed with flavor, and it’s a great way to entertain your family or friends.

The rice is cooked perfectly in the Instant Pot, and it adds a great texture to the dish.

The result is a delicious and comforting dinner that will be sure to please everyone. Serve it with a side of rice, naan, or pita bread.

Scroll to bottom for printable recipe card.

Can I Use Bone-In Chicken?

Bone-in chicken doesn’t work for me, so I don’t recommend using it. Yes, the chicken cooks well with bones, but when getting the meat off the bones is a real hassle.

But if you want to use the bone-in chicken, remove the bones prior to cooking.

Ingredients

• Basmati Rice
• Chicken Breast Tenders Cut, into pieces
• Salted Butter
• Bay leafs
• Cinnamon Stick
• Large White Onion, Chopped
• Minced Garlic
• Ginger paste
• Curry Powder
• Turmeric Powder
• Chilli Powder
• Smoked Paprika
• Carrots Chopped
• Frozen Peas
• Chicken Stock
• Salt

How to Make Pressure Cooker Chicken Curry

You will probably never find an easier pressure cooker chicken curry recipe than this one. Take a look at these easy steps!

First Step: Cut the large white onion and chicken breast tenders. 

Second Step: Set to the side.

Third Step: Set Instant Pot to Saute mode.

Fourth Step: Place the butter in the pressure cooker and allow it to melt.

Fifth Step: Add the bay leaves and cinnamon stick to the instant pot. 

Sixth Step: Saute the leaves and cinnamon for 30 seconds. Be sure to stir often, so it doesn’t burn. 

Seventh Step: Add the onion, stirring often.

Eight Step: Cook the onion for 1-2 minutes. Then add in the ginger and garlic. Stir well to combine—Cook for one more minute. Then add the curry powder, turmeric powder, chili powder, and smoked paprika. 

Ninth Step: Mix the spices well and continue cooking for 1 minute. 

Tenth Step: Place the chicken into the instant pot and stir to combine well. Pour in the basmati rice, and the carrots. Stir well, then add the chicken stock. 

Eleventh Step: Close the lid on the instant pot and turn the valve to the closed position. Cook on manual for 7 minutes. 

Twelfth Step: Let the pressure release naturally for 10 minutes. Then add in the frozen peas. Place the lid back on the pot and let the chicken curry rest for 5 minutes. Serve and enjoy!

Enjoy warm!

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Can I Swap Vegetables In the Recipe

Absolutely! You are free to substitute your preferred vegetables in the mix. We love carrots and peas, but many recipes incorporate peppers, tomatoes, spinach, potatoes, or even broccoli. Experiment with different veggies to identify which ones you enjoy best, together with the curry sauce.

Versatility is one of my favorite aspects about this Instant Pot Chicken Curry; every time I cook it, I can adjust it according to my taste preferences for a unique experience each time.

What Does It Mean To Natural Release

When you opt for a natural release with your pressure cooker, it simply means that the steam will vent out on its own – no help needed from you. If, however, the recipe calls for a quick release instead, then manually remove the excess pressure by covering up the vent with either a wooden spoon or towel.

As you become more adept at cooking in your pressure cooker, both techniques will become second nature. To make sure that meals come out just right every time, though, be sure to follow exactly what each recipe instructs!

Check these drool-worthy meal ideas out for inspiration:

Thai Spring Rolls with Homemade Peanut Sauce – This is one of our favorites because it’s so yummy. Try it and see!

Savory Tomato Tart With Mozzarella – I love the combination of flaky, crusty, tomatoes, and melted mozzarella. So good!

Crunchy Buffalo Chicken Bites – These are packed with flavor, and will please any crowd.