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4 from 1 vote

Instant Pot Chicken Curry with Potatoes

A simple coconut curry sauce is simmered with chicken, potatoes and carrots. You don't even need a side dish but if you want more you could choose rice or a salad!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Over 500 Family Dinner Recipes Ideas
Cuisine: Indian
Keyword: chicken, curry, dinner, potato
Servings: 8
Author: Carrian Cheney

Equipment

Ingredients

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

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.
    4 Ounces Red Curry Paste, 4 Cloves Garlic, 1 Tablespoon Ginger, 1/2 Yellow Onion
  • Add chicken and saute until coated and no longer pink.
    2 Chicken Breasts
  • Gently drop in the rest of the vegetables including potatoes
    3 Yukon Gold Potatoes, 2 Large Carrots
  • Add the coconut milk and stir to combine.
    2 Cans Coconut Milk
  • 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.
    1/2 Can Coconut Cream
  • 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.
    1 tablespoon Cornstarch, 2 tablespoons Water
  • Season with salt and pepper to taste and serve with a little cilantro!
    1 teaspoon Salt

Notes

Chicken curry will keep for 2 days in the refrigerator. If you need to store it longer, it should be frozen.

Nutrition

Serving: 0.75cup | Calories: 400kcal | Carbohydrates: 17g | Protein: 17g | Fat: 31g | Saturated Fat: 26g | Cholesterol: 36mg | Sodium: 390mg | Potassium: 832mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5257IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 6mg