Instant Pot Chicken Curry Recipe

This Instant Pot Chicken Curry is a game-changer for your weeknight dinner rotation! Tender chicken thighs and cauliflower florets simmer in a rich, aromatic curry sauce that develops deep flavors in a fraction of the time traditional cooking requires. Ready in just 20 minutes, this curry strikes the perfect balance between convenient and utterly delicious – bringing restaurant-quality Indian flavors right to your dinner table with minimal effort.

Why You’ll Love This Recipe

• Incredibly Quick: From prep to table in just 20 minutes – this curry delivers slow-cooked flavor in record time thanks to the pressure cooking magic of the Instant Pot.
• One-Pot Wonder: Everything cooks together, creating fewer dishes and allowing all those wonderful flavors to meld beautifully.
• Family-Friendly Flavor: The curry has a gentle warmth that’s adjustable to your taste preferences, making it perfect for curry newcomers and enthusiasts alike.
• Nutritional Powerhouse: Packed with protein from chicken thighs, fiber-rich vegetables, and healthy fats from coconut milk – this dish satisfies your taste buds and nutritional needs.

this Recipe

Ingredients You’ll Need

• Olive oil or ghee: Creates the flavor foundation – ghee adds an authentic touch but olive oil works beautifully too.
• Yellow onion: Provides sweetness and essential aromatics; dice it uniformly for even cooking.
• Curry powder: The star seasoning that gives this dish its distinctive flavor profile – using it in stages adds depth.
• Kosher salt and pepper: Essential seasonings that enhance all the other flavors; kosher salt’s larger flakes dissolve perfectly during cooking.
• Fresh ginger and garlic: Non-negotiable flavor powerhouses that create the authentic curry base – fresh is absolutely worth it here.
• Chicken thighs: The ideal protein choice for pressure cooking, staying juicy and tender while absorbing all those beautiful curry flavors.
• Cauliflower florets: Adds texture, nutrition and absorbs the curry sauce beautifully – bite-sized pieces work best.
• Coconut milk: Creates the luscious, creamy curry sauce base without any dairy – unsweetened is key.
• Frozen English peas: Adds color, sweetness and nutrition; they need virtually no cooking so they’re added at the end.
• Fresh lime juice: Brightens all the flavors with a hint of acidity that balances the rich curry.
• Plain yogurt: Adds creaminess and a subtle tang that complements the curry perfectly.
• Rice and naan: Essential for soaking up all that magnificent curry sauce.
• Fresh cilantro and lime wedges: Final fresh elements that elevate the dish from good to magnificent.

Variations

Vegetable Swap

Not a cauliflower fan? Substitute broccoli florets, diced sweet potatoes, or even chickpeas for a different texture and flavor profile.

Protein Options

While chicken thighs are ideal, boneless chicken breasts work well too (just cut larger pieces in half). For a vegetarian version, use extra-firm tofu or double up on vegetables and chickpeas.

Heat Level Adjustments

Turn up the heat by adding cayenne pepper, fresh sliced chilis, or red pepper flakes. For a milder curry, use a mild curry powder and skip the additional heat elements.

Coconut Alternative

If coconut milk isn’t your thing, substitute heavy cream or half-and-half mixed with a bit of chicken stock (though you’ll lose some of the traditional curry flavor).

How to Make Instant Pot Chicken Curry

Step 1: Sauté the Aromatics

Set your Instant Pot to sauté and add the oil or ghee. Once warm, add the chopped onion with some curry powder and salt. Sauté for 5 minutes until softened and translucent, then add the minced ginger and garlic, cooking for another minute until fragrant.

Step 2: Sear the Chicken

Season the chicken thighs with the remaining curry powder, salt, and pepper. Add them to the pot and cook briefly for 2 minutes per side. This step builds incredible flavor – don’t skip it!

Step 3: Add Vegetables and Liquid

Hit Cancel to reset the Instant Pot. Add the cauliflower florets and pour in the coconut milk, giving everything a gentle stir to combine.

Step 4: Pressure Cook

Secure the Instant Pot lid, ensure the valve is set to “sealing,” and set to High Pressure for 8 minutes. The pot will take a few minutes to come to pressure before the cooking time begins.

Step 5: Release Pressure and Finish

Once cooking completes, manually release the pressure by carefully turning the valve to “venting.” When the steam has fully released, remove the lid and shred the chicken using two forks. Stir in the frozen peas, lime juice, and yogurt if using. Let everything stand for 5 minutes to allow the flavors to meld and the peas to warm through.

Step 6: Serve

Spoon the curry over hot rice, serve with warm naan bread, and garnish with fresh cilantro leaves and lime wedges.

Pro Tips for Making the Recipe

• Layer Your Seasonings: Adding spices in stages develops much more complex flavor than adding everything at once.
• Don’t Skip the Searing: Those 2 minutes per side when cooking the chicken create deep flavor compounds that make the curry exceptional.
• Shred Don’t Chunk: Shredding the chicken allows it to absorb more sauce and creates a better texture in every bite.
• Be Patient at the End: That 5-minute rest after adding the peas and yogurt makes a world of difference in marrying the flavors.
• Prep Ahead: Chop all vegetables and measure spices before starting to make the cooking process smooth and stress-free.

How to Serve

Perfect Pairings

Serve this curry over fluffy basmati rice or with warm, buttery naan bread for dipping. For a lower-carb option, try cauliflower rice.

Accompaniments

A simple cucumber raita (yogurt salad) makes a cooling side that balances the curry beautifully. A small side salad with lemon vinaigrette also works well.

Beverage Match

For non-alcoholic options, a mango lassi or sparkling water with lime complements the curry perfectly. If serving with wine, a slightly sweet Riesling or Gewürztraminer balances the spices wonderfully.

Make Ahead and Storage

Storing Leftovers

This curry actually improves with time! Store in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and deepen.

Freezing

Freeze portions in airtight containers for up to 3 months. For best results, freeze before adding the yogurt, then stir it in after reheating.

Reheating

Warm gently in a saucepan over medium-low heat or microwave at 70% power in 1-minute intervals, stirring between each until heated through. Add a splash of water or coconut milk if the sauce has thickened too much.

FAQs

Can I use bone-in chicken instead of boneless?
Bone-in chicken works wonderfully and often adds more flavor, but you’ll need to increase the pressure cooking time to 10 minutes. You’ll also need to remove the bones before serving, which adds an extra step.

My curry seems too thin. How can I thicken it?
If your curry sauce is thinner than you’d like, set the Instant Pot to sauté after pressure cooking and let it simmer uncovered for 3-5 minutes to reduce. Alternatively, stir in a bit more yogurt or 1-2 tablespoons of tomato paste.

Can I add other vegetables to this curry?
Absolutely! Bell peppers, carrots, and spinach work wonderfully. Add hardier vegetables like carrots with the cauliflower, and quick-cooking vegetables like spinach with the peas at the end.

Is this curry spicy hot?
This recipe creates a mild curry that’s flavorful but not spicy. If you prefer heat, add 1/4 teaspoon cayenne pepper or red pepper flakes with the curry powder, adjusting to your taste preference.

Final Thoughts

This Instant Pot Chicken Curry transforms what could be a complex, time-consuming dish into an achievable weeknight wonder without sacrificing an ounce of flavor. The combination of tender chicken, perfectly cooked vegetables, and that rich, aromatic sauce creates something truly special that will have everyone asking for seconds. Give it a try – I promise your kitchen will smell amazing and your dinner routine will never be the same!

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