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.
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.
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.
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.
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.
- 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.
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.
Is Curry British or Indian?
Curry commonly refers to a dish with spices from India.
However, the term was actually introduced by the British.
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.
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.
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.
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!
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
- Instant Pot Honey Chicken
- BBQ Chicken Instant Pot
- Mexican Chicken In the Instant Pot
- Cilantro Lime Chicken Burrito Bowls
- Chicken Noodle Soup in the Instant Pot
- You can find all our Instant Pot Recipes here!
And don’t forget our Instant Pot Cheat Sheet!
Our new book is now available!
This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Instant Pot Chicken Curry with Potatoes
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
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