This delicious and easy Indian Instant Pot Chicken Curry is going to become your new favorite recipe! It’s a flavorful and hearty one-pot meal. This recipe is gluten-free and dairy-free.

indian curry served with rice

Instant Pot Chicken Dish

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 Indian Curry 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 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!

bowl of curry with rice and topped with sliced green onions

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. In these trying times, it’s even more acceptable than ever to use what you have.

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 dish. You can do that right in the Instant Pot using the Sauté button. Then, just add the spices, tomato paste, vegetables, and chicken broth.

instant pot curry process shots

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.

Step Four

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

picture of the curry with vegetables and green onions

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. It won’t be totally authentic, but it will be close enough!

Recommended Items

Other Instant Pot Easy Chicken Recipes You Might Like

Watch me make this dish on YouTube!

best instant pot youtube thumbnail

Here is the printable recipe:

Print

Instant Pot Indian Chicken Curry

two bowls of curry with rice and two gold spoons

This delicious and easy Indian Instant Pot Chicken Curry is going to become your new favorite recipe! It’s a flavorful and hearty one-pot meal. This recipe is gluten-free and dairy-free.

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 6 1x
  • Category: Main dish
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Gluten Free
Scale

Ingredients

  • 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

I like to serve this dish over steamed white rice or sautéed cauliflower rice.

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

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