Instant Pot Chicken Curry

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Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.

If you’ve been following us for a while, you’ll know that we love curries – Indian curry, Japanese Karee, Thai Curries, Indonesian Rendang, or Pakistani Karahi…we just love them all!! 😀

What is Chicken Curry?

Curry is all about the complex combination of aromatic spices & herbs that makes it so exciting to eat. The deep, rich, balanced layers of flavors that explode like a party in your mouth!

Curry originated from India. But it has spread across the world by adapting to the local ingredients and cultural preferences, which allowed it to flourish into many varieties from different cultures.

You can make Curry with different kinds of seafood, meat, and vegetables.

We developed this Instant Pot Chicken Curry to be a very easy yet flavorful curry recipe using simple ingredients.

This chicken curry with potatoes and coconut milk is a fusion between Indian style & Hong Kong-style chicken curry (a dish you can find in Hong Kong Style Cha Chaan Teng aka 茶餐廳). 

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Time for cooking Chicken Curry in Instant Pot!

instant pot chicken curry | curry chicken instant pot | pressure cooker chicken curry | instant pot coconut curry chicken | instant pot chicken curry coconut milk | instant pot chicken curry with potatoes #AmyJacky #InstantPot #PressureCooker #chicken #recipe

Instant Pot Chicken Curry

Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. Deliciously easy chicken curry recipe ready in an hour.
4.92 from 23 votes
Total: 1 hour
Servings: 4 - 6
Calories: 420kcal
Author: Amy + Jacky

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Ingredients

Main Ingredients:

Flavor Enhancing Ingredients:

  • 2 (405g) medium carrots , cut into chunks
  • 2 (510g) russet potatoes , cut into quarters
  • 1 (130g) medium onion , diced
  • 8 cloves (29g) garlic , minced
  • 1 tablespoon (15g) ginger , minced
  • ½ - 1 teaspoon (1.4g - 2.8g) cayenne pepper
  • 2 tablespoons (30g) tomato paste
  • ¼ cup (63ml) - ½ cup (125ml) coconut milk (optional)

Instructions

  • Brown Chicken in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins).
    Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.
    Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot. Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes. Season the other side of chicken with salt and ground black pepper. Flip the chicken & brown this side for another 3.5 minutes. Remove and set aside the browned chicken.
  • Sauté Onion: Add diced onions in Instant Pot, then saute for 3 minutes.
  • Sauté Garlic, Ginger, and Spices: Add in minced garlic, ginger, 3 tbsp (24g) curry powder, ½ - 1 tsp (1.4g - 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste, then saute for another minute.
    *Curry Powder Tip: Different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly. Best to use High Quality Curry Powder when possible.
    *Spicy Level Tip: Adjust the amount of cayenne pepper according to how spicy you want your chicken curry. For reference, we used mild spicy curry powder with ½ tsp (1.2g) cayenne pepper, and it was mild-medium spiciness.
  • Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. *Pro Tip: Make sure to deglaze really well for this recipe!
    Turn off the Instant Pot for now as you add in the remaining ingredients.
  • Pressure Cook Chicken Curry: Add in 1.5 tbsp (22.5) regular soy sauce, then give it a quick mix. Add in the browned chicken & its meat juice. Layer the carrot and potato chunks on top. No need to mix.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook:
    -Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release.
    -Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release.
    Release remaining pressure, then open the lid.
  • Add Coconut Milk: Set aside all the chicken and half of the potatoes & carrots. Bring the curry sauce to a simmer with “Saute More” function. Mix in ¼ cup (63ml) - ½ cup (125ml) coconut milk.
  • Thicken & Season: With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body. Taste and adjust the seasoning by adding more salt.
    *For reference: We added roughly 1 – 2 large pinches of salt.
  • Serve: Garnish the chicken curry with cilantro (optional) & serve with rice or your favorite side dishes. Enjoy~

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Video

Recipe Notes:

*Wooden Spoon Tip: You may want to use a cheap wooden spoon, silicone spatula, or yellow spatula to make this curry (or you can have a dedicated curry spatula) because the curry will naturally dye it yellow.
*High-Quality Curry Powder: Curry Powder is a key ingredient in this Chicken Curry, so try your best to buy high-quality Curry Powder for best results. Also, different Curry Powder vary in taste, aroma, quality. Make sure to taste & adjust accordingly!
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information:

Calories: 420kcal (21%)Carbohydrates: 30g (10%)Protein: 24g (48%)Fat: 24g (37%)Saturated Fat: 10g (63%)Cholesterol: 90mg (30%)Sodium: 433mg (19%)Potassium: 990mg (28%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 11739IU (235%)Vitamin C: 15mg (18%)Calcium: 76mg (8%)Iron: 4mg (22%)
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Course: Dinner, Entree, Lunch
Cuisine: Asian, Hong Kong, Indian
Keyword: chicken curry recipe, curry chicken instant pot, instant pot chicken curry, instant pot chicken curry coconut milk, instant pot chicken curry with potatoes, instant pot coconut curry chicken, instant pot curry recipe, pressure cooker chicken curry

Step by Step Guide: Instant Pot Chicken Curry

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Prepare ingredients for cooking Chicken Curry in Instant Pot:

Instant Pot Chicken Curry Ingredients #AmyJacky #InstantPot #PressureCooker #recipe #chicken

1

Brown Chicken in Instant Pot


First, press “Saute” button to “Sauté More” function to heat up Instant Pot. The indicator will switch to “ON”.

Instant Pot Pressure Cooker Saute More #AmyJacky #InstantPot #PressureCooker

Wait until the indicator says “HOT” (takes roughly 8 minutes).

*Pro Tip: Make sure the Instant Pot is as hot as it can be to induce a Maillard reaction.

Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper.

season chicken #AmyJacky #recipe #chicken

Add 2 tbsp (30g) ghee or unsalted butter in Instant Pot.

Place the chicken in Instant Pot (seasoned side face down), then brown for 4 minutes.

brown chicken in Instant Pot #AmyJacky #InstantPot #PressureCooker #chicken

Season the other side of chicken with salt and ground black pepper, then flip the chicken & brown this side for another 3.5 minutes.

browned chicken in Instant Pot #AmyJacky #InstantPot #chicken

Finally, remove and set aside the browned chicken.

2

Sauté Onion


Add diced onions in Instant Pot, then saute for 3 minutes.

saute onions in Instant Pot #AmyJacky #InstantPot #PressureCooker #recipe

3

Sauté Garlic, Ginger, and Spices


Add minced garlic, ginger, 3 tbsp (24g) curry powder, ½ – 1 tsp (1.4g – 2.8g) cayenne pepper, and 2 tbsp (30g) tomato paste in Instant Pot, then saute for another minute.

saute spices in Instant Pot #AmyJacky #InstantPot #PressureCooker #recipe

*Spicy Level Tip: Adjust how much cayenne pepper to add depending on how spicy you want your chicken curry to be. For reference, we used mild spicy curry powder with  ½ tsp (1.2g) cayenne pepper and it was somewhere between mild & medium spicy.

*Pro Tip: You may want to use a cheap wooden spoon, silicone spatula, or yellow spatula for this recipe (or you can dedicate a spatula just for curry) because the curry will naturally dye it yellow. 😉

4

Deglaze Instant Pot


Now, pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot (as shown in the photo below).

*Pro Tip: Make sure to deglaze really well for this Instant Pot Chicken Curry!

deglaze Instant Pot #AmyJacky #InstantPot #recipe

Turn off the Instant Pot for now as you add in the remaining ingredients in the next step.

5

Pressure Cook Chicken Curry


Add 1.5 tbsp (22.5) regular soy sauce to the Instant Pot, then give it a quick mix.

Add back in the browned chicken parts with its meat juice (if any).

Chicken curry in Instant Pot #AmyJacky #InstantPot #PressureCooker #chicken #recipe

Then, layer the carrot and potato chunks on top. No mixing is needed!

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook using the “Manual” or “Pressure Cook” button:

Instant Pot High Pressure 5 minutes #AmyJacky #InstantPot

  • Pressure Cooking Methods:
    • Bone-in Chicken Thighs or Drumsticks: High Pressure for 5 minutes + 10 minutes Natural Release
    • Bone-in Chicken Breasts: High Pressure for 4 minutes + 10 minutes Natural Release

After 10 minutes, release the remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

*Note: It smells delicious as it was releasing pressure. Take in all that sweetness from the carrots & rich aroma from the spices! 😀

6

Add Coconut Milk


Pressure Cooker Chicken Curry #AmyJacky #InstantPot #PressureCooker #chicken #recipe

Now, set aside all the chicken and half of the potatoes & carrots.

chicken curry with potatoes #AmyJacky #InstantPot #PressureCooker #recipe #chicken

Bring the yummy curry sauce mixture to a simmer with the “Saute More” function.

Mix in ¼ cup (63ml) – ½ cup (125ml) coconut milk.

7

Thicken & Season


With a wooden spoon, break down the remaining potatoes in Instant Pot to give the sauce some extra texture & body.

thicken chicken curry #AmyJacky #InstantPot #PressureCooker #recipe

Then, taste and adjust the seasoning by adding more salt.

*Pro Tip: For reference, we added roughly 1 – 2 large pinch of salt for this chicken curry recipe.

8

Serve Instant Pot Chicken Curry


Optional: Garnish the Instant Pot Chicken Curry with cilantro.

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Serve & enjoy this chicken curry recipe with rice or your favorite side dishes!


instant pot chicken curry | curry chicken instant pot | pressure cooker chicken curry | instant pot coconut curry chicken | instant pot chicken curry coconut milk | instant pot chicken curry with potatoes #AmyJacky #InstantPot #PressureCooker #chicken #recipe
instant pot chicken curry | curry chicken instant pot | pressure cooker chicken curry | instant pot coconut curry chicken | instant pot chicken curry coconut milk | instant pot chicken curry with potatoes #AmyJacky #InstantPot #PressureCooker #chicken #recipe
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