Instant Pot Indian Chicken Curry

two bowls of curry with rice and two gold spoons

5 from 1 reviews

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.




  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.


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

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