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.
Yield: 6 1x
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.)
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Keywords: Pressure Cooker Chicken Curry, Instant Pot Chicken Curry