This delicious and easy Instant Pot Chicken Curry with Potatoes and Carrots is such a satisfying dinner recipe! It’s a one-pot meal that has authentic flavor without being too spicy. This healthy chicken dinner is ready in just 38 minutes.

bowl of chicken curry on top of steamed rice

I am such a fan of cooking chicken in the Instant Pot. Primarily, chicken doesn’t get dried out in a pressure cooker because of the steam. Also, the chicken seems more flavorful because all the spices stay inside the pot.

Recipe Highlights

  • This Instant Pot Chicken Curry with Carrots and Potatoes is a great example of a flavorful chicken dish that is a cinch to make. If you like easy meals, then you for sure want to try this one.
  • The curry flavor is prominent, but not overpowering, and it’s balanced by coconut milk or yogurt (you can use either depending on your dietary preferences).
  • As I’ve written it, this Instant Pot Chicken Curry recipe is gluten-free, dairy-free, Paleo-friendly if you eat potatoes, and Whole30-compliant if you serve it with cauliflower rice.

Now let me show you how to make it!

Recipe Steps

Step One

The first step is to gather up your ingredients. One reason I love this recipe so much is that there aren’t too many ingredients. And, if you’re missing something, you can get creative and substitute whatever you have on hand.

Curries are generally very forgiving and can be made using lots of vegetables, including green beans, sweet potatoes, cauliflower, broccoli, and peas.

vegetable ingredients for the curry in white bowls

Step Two

I recommend sautéing the chicken for a few minutes to add extra flavor to this Instant Pot Chicken Curry. You can do that right in the Instant Pot using the Sauté button. Then, just add the spices, tomato paste, vegetables, and chicken broth.

process photos for instant pot chicken curry with carrots and potatoes

Step Three

Lock on the lid and set the time to 8 minutes at high pressure. Once the cooking time is up, you can let the pressure come down naturally for a few minutes before removing the lid.

instant pot chicken curry with carrots, potatoes, and coconut milk

Step Four

Stir in the coconut milk or yogurt and serve this Instant Pot Chicken Curry hot over steamed rice or sautéed cauliflower rice (stick with cauliflower rice if you are Whole30).

finished recipe in the instant pot pressure cooker ready to be served

I think you are going to love this hearty and flavorful Indian Chicken Curry that also makes great leftovers.

FAQs

What if I don’t have curry powder?

Curry powder is actually a mixture of different spices, but you can substitute ground cumin or coriander with a pinch of turmeric if you don’t have curry powder. It won’t be totally authentic, but it will be close enough!

Other Instant Pot Easy Chicken Recipes You Might Like

Or, check out my round-up of the best Instant Pot Chicken recipes.

instant pot chicken curry with carrots and potatoes served in a bowl with steamed white rice

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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instant pot chicken curry bowl

Instant Pot Chicken Curry with Potatoes & Carrots


Description

This delicious and easy Instant Pot Chicken Curry with Potatoes and Carrots is such a satisfying dinner recipe! It’s a one-pot meal that has authentic flavor without being too spicy. This healthy chicken dinner is ready in just 38 minutes.


Ingredients

Scale
  • 1 tablespoon oil
  • 1.25-pounds chicken cutlets or thighs, cut into 1-inch pieces
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 onion, chopped
  • 4 carrots, chopped
  • 2 white potatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • ½ cup full-fat coconut milk or yogurt

Instructions

  1. Set a 6-quart or 8-quart Instant Pot on the Sauté mode and add the oil.
  2. Let the oil heat up for a few minutes and then add the chicken. Stir so the chicken starts to cook on all sides.
  3. Add the tomato paste, curry powder, garlic powder, ground ginger, salt, and pepper, and stir to combine. Turn off the Sauté mode and use a wooden spoon or spatula to scrape off any parts of the chicken or spices that may have stuck to the bottom of the pot.
  4. Add the onion, carrots, potatoes, and chicken broth, and stir to combine.
  5. Lock on the lid and set the time to 8 minutes at high pressure.
  6. When the cooking time is complete, let the pressure come down naturally for about 10  minutes. Then, use the quick release to release any remaining pressure.
  7. Carefully remove the lid and stir in the coconut milk or yogurt.
  8. Stir and serve hot.

Notes

  1. Serve this dish over steamed white rice or sautéed cauliflower rice (for Whole30, use the cauliflower rice).
  2. Curries are generally very forgiving and can be made using lots of vegetables, including green beans, sweet potatoes, cauliflower, broccoli, and peas. In other words, feel free to swap out the carrots or potatoes and use whatever you have on hand.
  • Category: Main dish
  • Method: Instant Pot
  • Cuisine: Indian

Keywords: instant pot curry, chicken curry, instant pot indian recipe

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