Instant Pot Chicken Curry (Japanese)

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

Make this Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for hearty & comforting sweet-savory Japanese Curry Rice in less than an hour!

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4.93 from 14 votes

Super easy & quick cure for Japanese Curry cravings, even on a weeknight. Yes please!!

Some of you might know I have an obsession with Japanese Curry. hehe~ There’s just something really satisfying & comforting about the sweet-savory-spicy curry sauce packed with depths of flavors and fragrant aroma that linger.

I dream about Japanese Curry…my love at first bite!Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

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Ever since we’ve published our beloved Japanese Beef Curry Recipe: Pressure Cooker Beef Curry (that took us 7 months to test & recreate from one of Tokyo’s most highly rated Japanese Curry Beef Stew), we’ve been overwhelmed with your love & rave reviews. Thank you!!

But we must admit: the amazing Japanese Beef Curry requires love & nurture, especially with making the secret ingredient. Definitely more of a weekend treat! 🙂

So what about the weekdays?

When my Japanese Curry cravings kick-in and we’re short on time, this Weeknight Japanese Chicken Curry Recipe comes to rescue!!

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

You’ll Enjoy Japanese Instant Pot Chicken Curry Because:

  • Super easy & quick to make – great for lunch, weeknight meals, or cooking for a crowd
  • So comforting & satisfying to eat – so yummy!
  • Juicy & tender chicken in flavorful sweet-savory Japanese curry

Time to make Japanese Chicken Curry Rice!!

Ingredients for Japanese Instant Pot Chicken Curry 


Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) Ingredients

  • 2 pounds (907g) bone-in chicken thighs or bone-in drumsticks
  • 1 tablespoon (15ml) peanut oil
  • 2 (240g) small onions, sliced
  • 2 (640g) medium carrots, cut into chunks
  • 2 – 3 (725g) russet potatoes, cut into chunks
  • 3 (9g) garlic cloves, minced
  • 1 (3g) thin ginger slice, minced
  • 1/2 cup (125ml) cold water
  • 4 – 6 cubes Japanese curry roux cubes*
  • Kosher salt and black pepper to taste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15ml) Japanese soy sauce (not low sodium)

*Pro Tip: Different brands of Japanese Curry Roux will vary in taste (different levels of sweet, savory, spicy flavors), so be sure to taste & adjust accordingly.

Tools for Japanese Instant Pot Chicken Curry 


Instructions for Japanese Instant Pot Chicken Curry 


A. Optional Flavor Enhancing Steps

Section A (Step 1 – Step 4) Browning the chicken pieces & onions are optional flavor enhancing steps.

Step 1
Prepare Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker over medium high heat.

  • Instant Pot: press Sauté button, then Adjust button to go to Sauté More function

how to use instant pot - saute more function

Make sure your pot is as hot as it can be.

  • Instant Pot: wait until the indicator says HOT

Step 2
Brown Chicken Pieces

Ingredients & Tool

2 pounds (907g) bone-in chicken thighs or bone-in drumsticks
Kosher salt and black pepper to taste
1 tablespoon (15ml) peanut oil

Large mixing bowl

Lightly season the skin side of chicken thighs or drumsticks with kosher salt and freshly ground black pepper.

Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot.

Carefully place the chicken thighs skin side down (or drumsticks) in pressure cooker.

Lightly season the other side with kosher salt and freshly ground black pepper.

Brown for 3.5 – 4 mins on each side – don’t need to constantly flip the chicken.

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry): saute chicken thighs in Instant Pot Pressure Cooker

Remove and set aside in a large mixing bowl.

*Pro Tip: You can prep the remaining ingredients while the chicken pieces are browning in the pressure cooker (you have ~18 minutes including heat up time).

Step 3
Saute Onions & Garlic

Ingredients

2 (240g) small onions, sliced
3 (9g) garlic cloves, minced
1 (3g) thin ginger slice, minced

Add onion slices in pressure cooker and saute until soften (~ 2 minutes).

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry): saute onions in Instant Pot Pressure Cooker

Add in minced garlic and ginger, then saute until fragrant (~30 seconds).

Step 4
Add Water to Deglaze

Ingredient

1/2 cup (125ml) cold water

Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

B. Make Chicken Curry

Step 5
Pressure Cook Chicken

Ingredients & Tool

1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) Japanese soy sauce (not low sodium)
Chicken + meat juice
2 (640g) medium carrots, cut into chunks
2 – 3 (725g) russet potatoes, cut into chunks

Oven-safe bowl

Place chicken and the flavorful meat juice in the pressure cooker.

Add 1 tbsp (15ml) Worcestershire sauce & 1 tbsp (15ml) Japanese soy sauce in the pressure cooker.

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry): add in Japanese soy sauce and Worcestershire Sauce

Layer carrot chunks & half of the potato chunks on top.

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry): layer carrot chunks and potato chunks on top of chicken thighs

Place the remaining potato chunks in an oven-safe bowl (to avoid them from going mushy), then layer it on top of the carrots.

*Pro Tip: Half batch of potatoes (photo above) is layered on top of chicken thighs to enhance flavor and acts as a natural thickener for the chicken curry; while the remaining half batch (photo below) will add texture for the final dish.

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry): layer potatoes and carrots on to of chicken, then layer oven-safe bowl of potato chunks on top

Close lid and pressure cook at High Pressure:

  • Chicken Thighs – 5 Minutes + 10 Minutes Natural Release
  • Chicken Drumsticks – 6 Minutes + 10 Minutes Natural Release
  • Chicken Cubes – 2 Minutes + 10 Minutes Natural Release

After the pressure cooker finished cooking, wait 10 minutes then carefully release the remaining pressure.

Turn off the heat. Open the lid carefully.

Step 6
Create Japanese Curry

Ingredient

4 – 6 cubes Japanese curry roux cubes

Remove and set aside the oven-safe bowl with potato chunks and chicken.

Press Cancel button, then Sauté button to heat up the sauce.

Stir-in Japanese curry roux one cube at a time to thicken the sauce. Taste the sauce after each curry roux has melted, then determine if more cubes are necessary.

*Pro Tip: For reference, we used 4 – 6 cubes in our tests.

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry): stir in Japanese curry roux

Place chicken and potato chunks back in the sauce.

Step 7
Serve Japanese Instant Pot Chicken Curry


itadakimasu!!

Serve the delicious Japanese Chicken Curry immediately with medium grain Calrose rice or short grain sushi rice.

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

Enjoy the yummy Japanese Instant Pot Chicken Curry you have just made!!

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Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!

Instant Pot Chicken Curry (Japanese)

Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!
4.93 from 14 votes
Print Rate This Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total: 55 minutes
Servings: 6
Calories: 513kcal
Author: Amy + Jacky

Ingredients

  • 2 pounds (907g) bone-in chicken thighs or bone-in drumsticks
  • 1 tablespoon (15ml) peanut oil
  • 2 (240g) small onions , sliced
  • 2 (640g) medium carrots , cut into chunks
  • 2 - 3 (725g) russet potatoes , cut into chunks
  • 3 (9g) garlic cloves , minced
  • 1 (3g) thin ginger slice , minced
  • 1/2 cup (125ml) cold water
  • 4 - 6 cubes Japanese curry roux
  • Kosher salt and black pepper to taste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 tablespoon (15ml) Japanese soy sauce (not low sodium)

Instructions

Optional Flavor Enhancing Steps

  • Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  • Brown Chicken Pieces: Lightly season the skin side of chicken thighs or drumsticks with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the chicken thighs skin side down (or drumsticks) in pressure cooker. Lightly season the other side with kosher salt and freshly ground black pepper. Brown for 3.5 - 4 mins on each side without flipping. Remove and set aside in a large mixing bowl.
  • Saute Onions & Garlic: Add onion slices in pressure cooker and saute until soften (~ 2 minutes). Add in minced garlic and ginger, then saute until fragrant (~30 seconds).
  • Add Water to Deglaze: Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.

Make Chicken Curry

  • Pressure Cook Chicken: Place chicken and the flavorful meat juice in the pressure cooker. Add in 1 tbsp (15ml) Worcestershire sauce & 1 tbsp (15ml) Japanese soy sauce. Layer carrot chunks & half of the potato chunks on top. Place the remaining potato chunks in an oven-safe bowl (to avoid them from going mushy), then layer it on top of the carrots.Close lid and pressure cook at High Pressure:
    -Chicken Thighs: 5 Minutes + 10 Minutes Natural Release
    -Chicken Drumsticks: 6 Minutes + 10 Minutes Natural Release
    -Chicken Cubes: 2 Minutes + 10 Minutes Natural Release
    After the pressure cooker finished cooking, wait 10 minutes then carefully release the remaining pressure. Turn off the heat. Open the lid carefully.
  • Create Japanese Curry: Remove and set aside the oven-safe bowl with potato chunks and chicken. Press Cancel button, then Sauté button to heat up the sauce. Stir-in Japanese curry roux one cube at a time to thicken the sauce. Taste the sauce after each curry roux has melted, then determine if more cubes are necessary. For reference, we used 4 - 6 cubes in our tests. Place chicken and potato chunks back in the sauce.
  • Serve: Serve immediately with Calrose rice or short grain sushi rice.
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Recipe Notes:

Japanese Curry Roux: Different brands of Japanese curry roux vary in taste (different levels of sweet, savory, spicy flavors), so be sure to taste & adjust accordingly.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 513kcal | Carbohydrates: 41g | Protein: 25g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 728mg | Potassium: 1202mg | Fiber: 5g | Sugar: 8g | Vitamin A: 358.4% | Vitamin C: 20.6% | Calcium: 8% | Iron: 15%
Course: Dinner, Lunch, Main Course, Meat, Party Food, Super Easy
Cuisine: Japanese
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Make Easy Weeknight Japanese Instant Pot Chicken Curry Recipe (Pressure Cooker Chicken Curry) with simple ingredients. Satisfy your cravings for comforting Japanese Curry Rice in less than an hour!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. This was very easy to make and SO good! I really wasn’t sure what the finished product would be like but this was better than expected. I used 6 thighs, baby carrots (because it’s what I had), regular soy sauce, basmati rice and 4 mild curry roux cubes. My husband and I both thought it could use some spice so I’ll use some medium heat cubes next time. Overall, sooooo good!!

  2. I’ve made Japanese curry using this same brand of roux, but I had to double check that it was the same because your recipe is SOOOO much better than what I’ve done in the past. This is the best home cooked curry I have ever had. The way the potatoes merge into the sauce to make it super thick is just brilliant, and it’s bursting with umami from the soy sauce and worcestershire sauce. Thank you for a great recipe!

    1. Hi Liz,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. We have tried developing recipes with flank steak and in our opinion, flank steak is more suitable for stir frying.

      Happy New Year & please take care
      Jacky

  3. what would i need to do to make this with chicken breasts my husband does not like dark meat his mom is half japanese and taught me to make this stove top and if i can make it easier in the IP ide love to try

    1. Hi Samantha,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. You can use chicken breast cubes and cook them for 2 minutes at high pressure + 10 minutes natural release time.

      Happy New Year & please take care
      Jacky

  4. Hey, roughly how many ounces/grams is the curry cubes total? I found golden curry brand cubes and there are 5 small rectangular cubes per box. Total weight is 3.2 ounces. Will that suffice? Thanks!! Can’tcwait to try this!

    1. Hi Lin,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Since they all have different level of saltiness, the best way is to add them 1 by 1 and do a taste test.

      Happy New Year & please take care
      Jacky

  5. So I only add 1/2 cup of liquid to this whole thing? Whenever we have made curry in the past, we have had to add a lot more water than that. Am I missing something? I am trying to figure out how there will be anything to thicken with the roux cubes if there is only 1/2 c. of liquid, most of which evaporated during the deglazing process.

    1. Hi Rebecca,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question.
      1/2 cup of liquid will be enough as chicken/onions will also release a lot of moisture under pressure.

      Happy New Year & please take care
      Jacky

  6. Hi, I made this recipe tonight! Being a Japanese who grew up in Japan, I would’ve never thought of making curry in a pressure cooker. But after trying your other recipes that made potatoes and carrots so soft, I decided to give it a try and I am so happy that I did!!

    I’m making mashed potatoes and sweet potatoes tomorrow using my IPot for the big TG dinner! Wish me luck, and a very happy Thanksgiving to you guys!

    1. Happy Thanksgiving Yoko 🙂

      Thank you so much for your kind words on the recipe!

      Have a wonderful Thanksgiving dinner with your family and friends!

      Please take care & have a wonderful day
      Jacky

  7. Hi there! I used 2lb of chicken thighs cut into 2 in thick pieces, did 4 minutes to pressure cook, used the Golden Curry brand, added another 1/2 cup of water to get more sauce at the end and ended up using 4 cubes of curry to thicken the sauce and followed the rest of the directions above to a T and OH MY GOODNESS. This is so DELICIOUS!! I’ve made curry before following the instructions on the box and cooking it in a pot but this takes it to a WHOLE NEW LEVEL!! It’s so creamy and delicious!Thank you much for putting this up! I will be keeping this recipe and will be making this for my family!!

  8. Hey guys,

    I plan on making the curry chicken but with chicken wings (middle part). How long do I need to cook it for? Assuming I should Brown the wings also? Let me know. Love you guys!

    1. Hi Lee,

      Thank you so much for your kind words and question 🙂

      It will take 3 minutes at high pressure and 10 minutes natural release.

      Take care & have fun cooking
      Jacky

    1. Hi Lucy,

      thank you for your question 🙂

      Boneless skinless chicken thigh will work fine. You will want to decrease the cooking time by a minute.

      Take care & have fun cooking
      Jacky

  9. I am having a hard time finding the soy sauce you recommend locally. I may just have to get it from Amazon. Is there a different flavor profile that is superior to the traditional Soy Sauce you see in the grocery store? Thanks.

    1. Hi Doug,

      Thank you for your question 🙂 Hope you are enjoying the summer weather!

      Japanese soy sauce is usually a little sweeter than Chinese soy sauce, but they are interchangeable if you cannot find it locally.

      Take care & have fun cooking
      Jacky

    1. Hi Emi,

      thank you for your question 🙂

      I would only triple the chicken and double the rest of the ingredients.

      The cooking time will be the same. For curry roux, please add gradually and adjust to taste accordingly.

      Take care & have fun cooking
      Jacky

  10. Hi,
    My daughter used to LOVE Japanese curry dishes. Since her diagnosis of Celiac Disease, I could no longer use the store bought Japanese curry cubes. Do you have any suggestions? Thank you!

  11. Hello! Made this recipe for the first time and carefully followed all the steps (or so I thought). When my pot was coming to pressure, about 10 minutes in, I got a “burn” message. I panicked and quickly googled what this meant. I released the pressure, opened the lid, and everything inside looked fine. I didn’t know what to do from this point so I switched to Saute and added the curry cubes. Now, I am eating a bowl of very, very thick curry and undercooked potatoes. 🙁 What do you think caused the “burn” message? Did I used too many potatoes and did the liquid become too thick? How should I have recovered from this? Thank you for your help!

    1. Hi Marisa,

      Thank you for your question.

      Was there a lot of liquid left when the lid was opened? If it didn’t, then the Instant Pot was not sealed properly.

      Take care & have fun cooking
      Jacky

  12. I made this curry last night and it was absolutely delicious! Since it was last minute, I wasn’t able use your suggested curry, but was able to purchase one in the international aisle (Golden Curry) which worked perfectly. You two are amazing recipe writers – the depth of detail and flavor profiles are wonderful. I’m a big fan of your easy chili recipe as well!

    1. Thanks for your sweet & encouraging words, Suzanne! 🙂
      Happy to know you’ve been enjoying the recipes. We’ll definitely work hard to create more yummy recipes, so stay in touch for more! 🙂
      Have fun cooking & have a lovely weekend!
      Take care,
      Amy

  13. This recipe looks amazing, I can’t wait to try it! However do I need to adjust the cooking time if I use chicken thighs without the bones?

  14. Love this recipe for Japanese Chicken Curry. My husband can’t get enough of it and wants to have it everyday. If I’m using frozen chicken drumstick or chicken thigh, how many minutes should I add to the cooking time?

    1. Hi Tracy,

      thank you for your kind words and question 🙂

      I would do the frozen chicken drumsticks for 9 minutes + Natural release and 8 minutes for the chicken thighs.

      Take care & have fun cooking
      Jacky

    1. Hi Bob,

      thank you for your question 🙂

      You can add 1 cup of jasmine rice (230g) and 1 cup of cold water (250ml) to a stainless steel pot and layer it on top of the chicken with a trivet.

      Take care & have fun cooking
      Jacky

  15. Thank you so much for this recipe! It blows the curry cube package directions out of the water! I followed this recipe pretty carefully, save for extending the pressure cooking time from 6 minutes to 8 minutes due to my unnatural, large-sized drumsticks and using only two curry cubes.

    Highlights of this recipe include:
    – Really soft, sweet carrots. They blew my mind and were, admittedly, the best part of this entire dish. More carrots next time for me!
    – The genius that is using half of the potatoes for texture and the other half to accompany the carrots and chicken. When you stir in the curry cubes, you’ll inevitably mash the ones in the mixture up. The mashing thickens the curry and gives it more heft. The potatoes in the mixture are a mere means to an end. Don’t feel bad for them. On the other hand, the potatoes you cook in a separate bowl end up being soft pillows.
    – Chicken meat that falls off the bone. The chicken is so ready to come off the bones that you should exercise care and caution when removing them before stirring in the curry cubes.

    Suggestions and Personal Modifications:
    – I didn’t have Worcestershire sauce on hand, so I just used a teeny bit more soy sauce and sprinkled in some good ole’ MSG.
    – To me, the mixture was already salty after having salted the chicken and adding in some soy sauce. It truly is best to add one curry cube at a time to avoid over-salting. Like I did, you may be tempted to add more cubes than necessary because you want that oh-so thick style of Japanese curry. Don’t worry; the potatoes in the mixture are your helpers here.
    – Keep some water on-hand in case you end up over-salting this dish!

    1. Hi Winson,

      Sorry for the late reply as we are still in the middle of moving.

      So happy to hear from you! Thank you so much for your detailed feedback on the recipe 🙂

      Your personal modifications and suggestions will be very useful to our readers!

      Take care & have fun cooking
      Jacky

  16. Great recipe! I have extra curry leftover and want to prepare more chicken thighs to go with it. Can you advise me on how to do so? Can I just sear the thighs and add the half cup of water then proceed with the same times? Thanks so much!

    1. Hi Eve,

      thank you for your question and kind words 🙂

      It should work as long as the curry is not too thick. You may want to taste & adjust the seasoning accordingly.

      Happy New Year to you and your family!
      Jacky

  17. The recipe turn our great & we love them.
    But the chicken skins is not crispy even I had broil in oven for 8 minutes. Any tips or missing steps. Appreciate & thanks.

    1. Hi Lina,

      thank you for your kind words and question 🙂

      The chicken skins will not be crispy as the chicken were braised in this recipe.

      It will need some sugar to caramelize it better.

      Have a great weekend
      Jacky

    1. Hi Margaret,

      thank you for your question 🙂

      Yes you can! The cooking time will be 5 minutes + 10 minutes Natural release.

      Happy New Year to you and your family
      Jacky

  18. How long should I pressure cook in my IP if I’m leaving out the chicken but using potatoes, onion and carrot? (I’d add 1/2 cup chicken broth for flavor)

    1. Thank you for your kind words Jeremy 🙂

      Should have mentioned in the recipe. Since this recipe used mostly Asian ingredients, we decided to use carrots from Asia.

      They are quite a bit larger when compared to North American carrots.

      Take care & have fun cooking!
      Jacky

  19. Great recipe! I was wondering if you could cook a curry with chicken breast and how would you do it to prevent the meat from getting dry? What would the time adjustment be? Thank you!!

  20. Hi! I would love to make this recipe tonight. How would I adjust the cooking time for the recipe for 4 medium sized drum sticks (> 1 lb). I have no time to go shopping tonight :(. How many curry cubes would you recommend? Thanks!

    1. Hi InstantPotLover,

      thank you for your question 🙂

      The cooking time will be 8 minutes + Natural Release for drumsticks. I would say 2 – 3 cubes

      Take care & have fun cooking
      Jacky

    2. Hi again! Sorry, I meant I had less then 1 pound of chicken drum sticks. Would it still be 8 min + natural release with such a small amount? Thanks!

    3. Hi InstantPotLover,

      Yes it will take 8 minutes + 10 minutes NR as individual chicken drumsticks are thicker than chicken thighs.

      Take care & have fun cooking
      Jacky

  21. How much water/liquid goes into the inner pot before pressure cooking? I don’t see anything except for the 1/2 cup for deglazing, is that enough to bring the IP to pressure? Thanks!

  22. Thank you, Amy & Jacky. Is that the same Daiso pot you were telling me about? We have a few Daiso’s here in the San Francisco Bay Area, so I’m going to look for one the next time I go grocery shopping! 🙂

  23. Hi Amy and Jacky,

    I am looking at this recipe and it says to use an oven-safe bowl in Step 5. Is that bowl the same as the stainless steel bowl that comes with the Instant Pot? Or should I be using a separate bowl? I am getting a bit confused about what bowls to use and when.

    Thanks so much!

    1. Hi Lauren,

      thank you for your question 🙂

      It will make the curry taste sweeter for sure. Maybe you will like it that way!

      Have an amazing Sunday

      Take care
      Jacky

  24. This looks really good but my pressure cooker doesn’t have natural release function, it releases all the pressure straight after cooking is finished, how long do you think I should cook the chicken for? Thanks

  25. I want to try this but am wondering if boneless chicken will work as well. I don’t like having to pick out bones and such in a dish like this. TIA

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