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Chicken Curry Recipe in the Instant Pot

Chicken Curry Recipe in the Instant Pot with Potatoes is a mild Indian dish that even kids love. Chunks of chicken, potatoes and even carrots make it a one pot wonder!

Instant Pot Chicken Curry with Potatoes happens to be one of my go-to dishes. It’s just so nice to have something a little different but not hard to make! Hello, and with potatoes it means I don’t even have to worry about figuring out and making a side dish to go with it. Bless the day. 

A bowl of white rice with chicken curry on top. There are chunks of chicken, potatoes and carrots in a curry sauce. Three lime wedges are on the edge of the bowl and fresh parsley is sprinkled on top. There are forks and spoons next to the bowl. In the background is a container of salt and pepper and another serving of chicken curry.

The instant pot is going to be around for a very, very long time. I don’t care who ya are, it just makes life so much easier when you can pop everything into one place, set it and not just, “forget it” this is much faster than that! Instant pot recipes are more like, “Shoooooot! I forgot dinner! We’ve got 15 minutes, I can do it!”

Instant Pot Chicken Recipes

Whether it’s chicken curry recipe in the instant pot or bbq chicken, it doesn’t matter, electric pressure cookers make such a huge difference in dinnertime routines. Especially instant pot chicken recipes because they cook incredibly fast compared to other meats.

Additionally, I love that you can cook frozen chicken in an instant pot, but I will add a brief warning that it does lead to more liquid in the dish. 

A bowl of chicken curry with chunks of chicken and potatoes and carrots in a curry sauce. Parsley leaves are scattered on top and on the table next to the curry. A fork and spoon and a plate with lime wedges are in the background.

Chicken Curry

Instant Pot Chicken Curry with potatoes is chicken, potatoes, carrots and peppers in a delicious and super simple coconut curry sauce! It’s so flavorful and can be prepped ahead of time too!

I’ve been surprised by how many curry recipes are popping up and just had to share a quick and easy chicken curry our family likes. 

A bowl of white rice with chicken curry on top. there are chunks of chicken, carrots, and potatoes in a curry sauce. The curry is sprinkled with fresh parsley.

Chicken Curry Recipe Ingredients

Here is your grocery list for this recipe:

  • Chicken Breast
  • Potatoes
  • Red Curry Paste
  • Garlic 
  • Ginger (fresh)
  • Onion
  • Carrots  
  • Coconut Milk
  • Coconut Cream
  • Salt
  • Cornstarch

The measurements for each can be found in the recipe card at the end of the post.

Ingredients for chicken curry. There are three peeled potatoes, two carrots, two chicken breasts, and curry paste, garlic, onion, cream, and salt.

How to Make Chicken Curry in the Instant Pot

I promised that this was an easy meal, so now I’m going to prove it! Head down to the recipe card for all the details, but here are the basics:

  • Saute the curry paste, garlic, ginger, onions.
  • Add the chicken.

An instant pot with cubed chicken, carrots, and potatoes in a curry sauce.

  • Add the rest of the vegetables and coconut milk.
  • Cook on high pressure.
  • Sweeten with coconut cream and thicken with cornstarch if desired.
  • Season to taste and serve!

What to Serve with Chicken Curry

We serve it over white Jasmine rice but anything would be great, you could even eat it alone with a side salad or fruit! And definitely don’t forget the homemade naan!

Oh man, or a mango lassi! We need to share a recipe for that.

Would you want a Mango Lassi Recipe?

Reply in the comments so we know if it’s worth sharing. 

A bowl of rice topped with chicken curry. There are lime wedges on the edge of the bowl and forks and spoons next to the bowl. Another bowl of curry is in the background.

Potatoes in the Instant Pot

Potatoes are such an easy grab for dinner, but which potatoes do you buy for curry?

Usually you’ll want to just go with yukon golds as their creamy texture and flavor work well in a curry, but a simple russet potato or really any potato or sweet potato absolutely works. It’s all up to you and what you have on hand.

A large bowl of chicken curry. There are chunks of chicken and potatoes in a bright curry sauce. Parsley leaves and lime wedges are in the background, and a fork and spoon are next to the bowl of curry.

Is Curry British or Indian?

Curry commonly refers to a dish with spices from India.

However, the term was actually introduced by the British.

Two bowls of white rice topped with chicken curry. There are lime wedges on the edge of the bowls and fresh parsley sprinkled on top of the curry. An instant pot is in the background and forks and spoons are next to the curry.

Is Curry Healthy?

Curry generally contains meat and vegetables in a spiced sauce that is eaten over rice.

Since the vegetables contain lots of minerals and nutrients, you could say it is healthy.

A bowl of white rice topped with chicken curry. There are chunks of chicken, potatoes and carrots in a curry sauce. It is sprinkled with fresh parsley and there are three lime wedges on the edge of the bowl. A container of salt and pepper are in the background.

Will Curry Cause Heartburn?

Spicy foods such as curry are among the foods that can cause acid reflux which causes heartburn. 

What Is The Difference Between Red Curry and Yellow Curry?

Yellow curry is a little sweeter, and red curry has a bold, spicy flavor.

A bowl of instant pot chicken curry with chunks of chicken, carrots and potatoes. Fresh parsley leaves are scattered on top and on the table. there are lime wedges and silver ware in the background.

What Is The Difference Between Jasmine Rice And Long Grain?

Nutritionally, they are pretty much the same.

White rice can come in long, short or medium grain, while Jasmine Rice is just a long grain rice.

Jasmine rice has a fragrant, pop corn-like smell.

Is Jasmine Rice Sticky?

Jasmine rice has a soft, sticky texture when cooked.

A bowl of rice with chicken curry on top. There are fresh parsley leaves sprinkled on top and two lime wedges on the edge of the rice. Spoons and forks are on the table next to the bowl.

I feel like when people hear the word “curry” they run for the hills. The flavor is too much. It’s too spicy. I’ve heard all the excuses. I’ve made all the excuses myself actually, but this chicken curry recipe is subtle, sweet and a favorite of everyone in our family! Try it!

A bowl of chicken curry with chunks of chicken, potatoes and carrots in a curry sauce. Fresh parsley leaves are sprinkled on top and there is an instant pot, and lime wedges in the background.

We have several other chicken curry recipes on the blog that you should also try:

Chicken Curry Recipes

And because everyone loves an easy Instant Pot chicken recipe, here are a few of our favorites:

Instant Pot Chicken Recipes

And don’t forget our Instant Pot Cheat Sheet!

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A bowl of white rice with chicken curry on top. there are chunks of chicken, carrots, and potatoes in a curry sauce. The curry is sprinkled with fresh parsley.

Instant Pot Chicken Curry with Potatoes

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
A simple coconut curry sauce is simmered with chicken, potatoes, carrots and peppers. You don't even need a side dish but if you want more you could choose rice or a salad!

Equipment

Ingredients

  • 2 Chicken Breasts boneless, skinless, sliced
  • 3 Yukon Gold Potatoes chopped
  • 4 Ounces Red Curry Paste not powder
  • 4 Cloves Garlic minced
  • 1 Tablespoon Ginger fresh, peeled and grated
  • 1/2 Yellow Onion chopped
  • 2 Large Carrots peeled and sliced thin
  • 2 Cans Coconut Milk unsweetened 13.5 ounces each
  • 1/2 Can Coconut Cream
  • 1 Teaspoon Salt or to taste
  • 1 Tablespoon Cornstarch optional
  • 2 Tablespoons Water optional

Instructions

  • Preheat the Instant Pot to High Saute. When it reads HOT, add the curry paste, garlic, ginger, and onions in a drizzle of oil until fragrant and onions are tender.
  • Add chicken and saute until coated and no longer pink.
  • Gently drop in the rest of the vegetables including potatoes
  • Add the coconut milk and stir to combine.
  • Turn OFF saute mode. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes.
  • Allow a 5-10 minute natural pressure release.
  • Open the lid, stir everything together and turn off the pressure. Now turn it back onto saute on high until starting to boil.
  • Add 1/4 cup coconut cream, then taste again. If you’d like it sweeter, add the remaining 1/4 cup.
  • Optional for a thicker curry: Mix the water and cornstarch and making sure the pot is boiling, drizzle while stirring until it begins to thicken just a little.
  • Season with salt and pepper to taste and serve with a little cilantro!

Notes

Chicken curry will keep for 2 days in the refrigerator. If you need to store it longer, it should be frozen.
Nutrition Facts
Instant Pot Chicken Curry with Potatoes
Amount Per Serving (0.75 cup)
Calories 400 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 26g163%
Cholesterol 36mg12%
Sodium 390mg17%
Potassium 832mg24%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 2g2%
Protein 17g34%
Vitamin A 5257IU105%
Vitamin C 13mg16%
Calcium 72mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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A bowl of white rice with chicken curry on top. there are chunks of chicken, carrots, and potatoes in a curry sauce. The curry is sprinkled with fresh parsley.

Our Must Have Cozy Fall Recipes 🍂