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instant pot chicken curry

Instant Pot Chicken Curry

  • Author: Chew Out Loud
  • Prep Time: 20 min
  • Cook Time: 5 min
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: Indian

Description

This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy. Happens to be gluten free and dairy free.


Scale

Ingredients

  • 2 TB olive oil
  • 1 large onion, diced
  • 6 garlic cloves, chopped
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces, excess moisture removed with paper towels
  • 1 tsp kosher salt
  • 3 TB curry powder 
  • 1/4 tsp ground ginger
  • 1 (14.5oz) can fire-roasted tomatoes, with juices
  • 2 cups (about 1 can) unsweetened whole coconut milk (the kind that’s found in Asian aisle of most major grocery stores.) 
  • 3 bay leaves
  • 1/4 cup dry lentils
  • Optional: freshly chopped cilantro and lemon slices for garnish

Instructions

  1. Set Instant Pot to sauté mode and add oil into inner pot. Once oil is hot add onion and stir fry for 1-2 minutes or until aromatic. Add garlic, stirring another minute. Add chicken, kosher salt, curry powder, and ginger. Stir 2 minutes until aromatic and chicken turns opaque on exterior. 
  2. Add fire-roasted tomatoes with juices, coconut milk (be sure to shake can well before opening,) and stir to combine well. Once mixture is smooth, add the bay leaves and lentils. Seal lid closed and set on pressure cook for 5 minutes. Keep in mind it will take pressure cooker a bit of time to reach high pressure status, before it automatically starts its 5 minute countdown, 
  3. Do Quick Release once timer goes off. If needed, add kosher salt or about 1 tsp chili pepper, to taste. If desired, serve with slices of fresh lemon and chopped cilantro. Serve warm, with pita bread, naan bread, or over Jasmine rice. 

Notes

This Instant Pot Chicken Curry recipe is meant to be served over rice or with pita or naan bread to sop up the broth. If you’re opting to serve the curry by itself, then decrease kosher salt to 1/2 tsp and just add a bit more to taste at the end. 

Add chili powder to taste at end, if you prefer more heat. 

Be sure to use canned whole coconut milk, usually found in Asian sections of major grocery stores. (It’s very different from the trendy cartons of coconut milk used for beverages.)

If you enjoyed this recipe, please come back and give it a rating 🙂 

Keywords: Pressure Cooker Chicken Curry, Instant Pot Chicken Curry