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 instant pot chicken curry on top of steamed rice.

I am such a fan of cooking chicken in the Instant Pot electric pressure cooker. It’s a great way to get healthy food on the table, especially on a busy weeknight.

And, because the steam traps the moisture, it’s less likely that you’ll dry out your chicken when using a pressure cooker. It stays nice and moist, so you can say goodbye to dry and bland chicken.

Also, the Instant Pot chicken always seems more flavorful because all the spices stay inside the pot.

Recipe Benefits

  • This Instant Pot Chicken 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.

Ingredients

vegetable ingredients for the curry in white bowls.
  • Curries are generally very forgiving and can be made using lots of vegetables, including green beans, sweet potatoes, cauliflower, broccoli, and peas.
  • In this recipe, I recommend using vegetables like potatoes, carrots, and onions. These are simple ingredients that are easy to find.
  • You’ll also need chicken breasts or boneless chicken thighs, plus tomato paste, curry powder, and salt and pepper. I wouldn’t use a bone-in chicken in this curry chicken recipe.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Let me show you how easy it is to make an Indian-inspired Instant Pot Chicken Curry with potatoes and veggies.

process photos for instant pot chicken curry with carrots and potatoes.

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.

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.

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 using the pressure release and carefully removing the lid.

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).

You can use jasmine rice, basmati rice, brown rice, or whatever you like.

I hope your family enjoys this simple chicken curry as much as mine does! It’s comfort food that is really easy to make.

instant pot curry with yogurt.

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

Recipe Tips

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  • If you aren’t on a dairy-free diet, you can use regular dairy cream or yogurt instead of coconut cream or coconut yogurt.
  • Serve this dish over steamed white rice or sautéed cauliflower rice (for Whole30, use the cauliflower rice).
  • Curries are generally very forgiving and can be made using lots of vegetables, including green beans, bell peppers, 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.

Recipe FAQs

What if I don’t have curry powder when making chicken curry?

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. You could also use garam masala or chili powder or any other whole spices that go with Indian food. It won’t be totally authentic, but it will be close enough!

Can I use milk or cream instead of coconut milk for curry chicken?

Yes! If you aren’t on a dairy-free diet, you can use regular dairy heavy cream or half-and-half instead of the coconut milk. But, be sure to add it at the end to prevent getting a burn message.

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

More Easy Instant Pot Chicken Recipes You Might Like

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

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instant pot chicken curry bowl

Instant Pot Chicken Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Print Recipe

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.

  • Total Time: 38 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 tablespoon oil
  • 1.25–pounds chicken cutlets or thighs, cut into 1-inch pieces
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 onion, chopped
  • 4 carrots, chopped
  • 2 white potatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • 1/2 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. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
  2. If you aren’t on a dairy-free diet, you can use regular dairy cream or yogurt instead of coconut cream or coconut yogurt.
  3. Serve this dish over steamed white rice or sautéed cauliflower rice (for Whole30, use the cauliflower rice).
  4. 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.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 275
  • Sugar: 6.6 g
  • Sodium: 233.6 mg
  • Fat: 9.6 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 23.4 g
  • Fiber: 4.6 g
  • Protein: 24.9 g
  • Cholesterol: 68.9 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.