Instant Pot Curry Chicken

Instant Pot Curry Chicken is a quick and easy dinner option that is practically effortless to make.

This chicken curry is better than what you can pick up at a restaurant and comes together quickly. Serve Instant Pot curry to friends, family, or on a busy weeknight.

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Instant Pot Curry Chicken

There is no reason to head out to a restaurant to eat chicken curry when you can easily make it at home. On occasion, we will go and eat out, but I truly prefer this easy curry recipe than what I can get as take-out. The flavors of the curry paste, with the garlic, lime juice, coconut milk, and brown sugar are enough to make me drool. YUMMY! 

I love cooking food in my Instant Pot. It’s literally the best kitchen gadget invention that I have used over the years. It just makes cooking so easy, and cleanup is always a breeze because you only use one dish in most cases. We use our pressure cooker probably 15 – 20 times a month. That’s how obsessed I am with it. I even have more than one, so I can make multiple foods at a time. 😉

If you’ve been a little worried about using your Instant Pot, don’t be. As long as you follow the safety guidelines in the manufacturer’s information, you will be just fine. They are an incredible tool to give you food that tastes insanely good because the method of cooking gives all those spices time to work together. Now it’s time for you to head into the kitchen and make this easy curry recipe. You won’t regret it! 

What Is The Best Chicken To Use 

I recommend using boneless, skinless chicken thighs. They give you incredible flavor and texture that’s unbeatable. You could swap the chicken thighs for chicken breasts if you’d rather. They are both pretty tasty!

Is Curry Spicy 

There are some curry powders that are spicy and some that aren’t. You get spiciness from the other ingredients in the dish you are making more than you do from the curry. Red curry paste, on the other hand, is a little bit spicy. It’s made with red chilies to give it some heat. 

What To Serve With Curry 

You can serve pretty much anything with curry that you enjoy. We usually stick with some naan bread, rice, and salad. Warm bread is terrific because you can use it to dip up the sauce, and it’s splendid.

How To Store This Curry Leftover 

After the instant pot chicken curry is cooled down, you can place it in a food container that has a good seal. You want it to be airtight. It can be refrigerated for up to 4 days. Reheat in the microwave for 1-2 minutes or until it’s hot. 

Additionally, you can freeze this leftover curry chicken pressure cooker recipe too. First, let it cool down all the way. Then pour it into a freezer container and add a lid. Be sure to label the container, so you know what’s in it. The instant pot curry will last in the freezer for 2-3 months. Defrost in the fridge overnight before serving. Heat up in the microwave and enjoy!

Ingredients

Most of the ingredients in this instant pot curry are seasonings and veggies. They are the two main components, plus the juicy chicken. I can’t wait for you to try this combination!

1 tbsp olive

One yellow onion, diced

2 Tbsp. minced garlic

2 tbsp red curry paste

1 tbsp brown sugar

1 tbsp lime juice

1 tbsp fish sauce

1 tsp salt

One can full-fat coconut milk

Three chicken thighs, thinly sliced

One each red, green, and yellow bell pepper, sliced

1 tbsp cornstarch

1 tbsp water

1/4 cup chopped cilantro

1 Package of prepared basmati rice.

How to Make Instant Pot Curry 

There are just a few steps between you and digging into this incredible instant pot chicken curry recipe. Everything is pretty simple! Let’s get started so you can eat it soon:

First Step: Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine well. 

Second Step: Add in the boneless skinless chicken thighs to Instant Pot toss to coat in the sauce.

Third Step: Place the lid on the Instant Pot and set the valve to the sealed position.

Fourth Step: Press the high/ manual button, cook for 3 minutes, followed by a quick release.

Fifth Step: Prepare the rice as directed in a pot on the stove. Set to the side.

Sixth Step: Add the cornstarch and water in a small bowl. Mix to combine.

Seventh Step: When the curry is done, mix in bell peppers and stir.

Eighth Step: Place the lid on the Instant Pot and set the valve to seal.

Ninth Step: Press the manual button, cook for 1 minute with a quick release once done cooking.

Tenth Step: Open the lid and add in the cornstarch slurry.

Eleventh Step: Mix to combine. It should begin to thicken the chicken curry. If it doesn’t, you can turn to saute to get it hotter, and then it will reduce.

Twelfth Step: Serve and Enjoy a homemade curry chicken!

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Instant Pot Curry Chicken

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

Instant Pot Curry Chicken is a rich and flavorful chicken curry recipe that cooks in a fraction of the time. This pressure cooker curry is bursting with rich flavors and dare I say, better than takeout.

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Ingredients 

• 1 tbsp olive
• 1 yellow onion, diced
• 2 Tbsp. minced garlic
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp salt
• 1 can full-fat coconut milk
• 3 chicken thighs, thinly sliced
• 1 each red, green and yellow bell pepper, sliced
• 1 tbsp cornstarch
• 1 tbsp water
• 1/4 cup chopped cilantro
• 1 Package of prepared basmati rice.

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Instructions

• Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine
• Add the chicken thighs to Instant Pot toss to coat in the sauce.
• Place the lid on the Instant Pot and set the valve to seal.
• Press the high/ manual button, cook for 3 minutes followed by a quick release.
• Prepare the rice as directed in a pot on the stove. Set to the side.
• Add the cornstarch and water in a small bowl. Mix to combine.
• When the curry is done, Add in bell peppers and stir.
• Place the lid on the Instant Pot and set the valve to seal.
• Press the manual button, cook for 1 minute with quick release once done cooking.
• Open the lid and add in the cornstarch slurry.
• Mix to combine. It should begin to thicken the chicken curry. If it doesn't you can turn to saute to get it hotter, an then it will thicken.
• Serve and Enjoy a homemade curry chicken!

Author: Laura

In the mood for more instant pot dinner ideas? We have lots for you to try out. Be sure to let us know which one is your favorite.

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Instant Pot Cashew Chicken – I always enjoy a big helping of this homemade Instant Pot cashew chicken. It’s got lots of yummy and crunchy cashews in every bite. Plus, succulent chicken too.

Instant Pot Orange Chicken – The tangy goodness in this orange chicken is out of this world. Who knew you could make such an amazing meal in your pressure cooker? I did!

Instant Pot Chicken and Rice – If you are crazing comfort food, be sure to taste this chicken and rice recipe. It’s heavenly!

Honey Chicken Instant Pot Recipe – Another incredible dish I am excited for you to try is this honey chicken recipe. It’s sweet and tangy all at the same time.