This post may contain affiliate links. Please read our disclosure policy.
Fast and easy Instant Pot Chicken Curry is tender, juicy chicken covered in a rich, creamy curry sauce full of authentic flavors. In less than ten minutes of hands-on time, you will have a healthy, comforting meal that the whole family will love. Plus I love that it is low-carb, sugar-free, and dairy-free!
You may also like my Indian Chicken Curry recipe or my Thai Green Chicken Curry.
I love this Instant Pot Chicken Curry! It is a hearty and filling meal for the whole family, and even kids love it. This is a warm and comforting meal to serve any time of the year, but it is especially perfect for fall or winter evenings. You can also easily boost the meal by adding veggies or serving it alongside rice or naan bread.
Want to make perfect rice to serve with this dish? Check out our tutorial for making rice on the stove.
Recipe Summary
- Fast and easy. Just place the ingredients in the Instant Pot and let it do the work for you. Only 10 minutes of hands-on time for the whole recipe.
- Healthy. This recipe is full of protein and is low-carb, sugar-free, and dairy-free. You can also add veggies for extra vitamins and nutrients.
- Delicious. The chicken comes out tender and juicy, while the curry sauce is rich, creamy, and so flavorful.
Ingredients you will need
- Coconut milk
- Mild curry powder (green or yellow)
- Low sodium soy sauce or coconut aminos
- Lime juice
- Coconut sugar
- Red chili
- Garlic cloves
- Ginger root
- Boneless skinless chicken
- Onion
- Cilantro
- Basil
- Optional: cooked jasmine rice
Full measurements are listed further down below in the recipe card.
How to Make Instant Pot Chicken Curry
- Turn the Instant Pot on.
- Add ingredients. First, place the chicken, curry powder, soy sauce, lime juice, coconut sugar, red chili, garlic and ginger in the instant pot. Then pour the coconut milk into the pot.
- Cook. Net, cover, and secure the lid. Press MANUAL or PRESSURE COOK and set to 10 minutes.
- Serve. Once the time is up, manually release the pressure and carefully take the lid off. Then serve with the cooked rice if desired, and garnish with fresh cilantro and basil leaves. Enjoy!
Topping Options
- Chopped cilantro
- Lime wedges
- Fresh basil
- Sliced red peppers
- Sliced green onions
Recipe Notes
- Coconut milk: Use unsweetened coconut milk.
- Curry powder: Yellow curry powder tends to be slightly sweeter, while green tends to be a bit brighter. Both are mild and work well in this recipe.
- Lime juice: Use freshly squeezed lime juice for the best flavor.
- Red chili: Try a Fresno Red Chili Pepper or a red jalapeno.
- Ginger: Use a spoon to peel the skin off the ginger, then grate on a Microplane. You can freeze the extra ginger root and grate it from frozen for future recipes.
- Set the steam valve to “sealed” and don’t move it until finished cooking. If the steam valve is open the Instant Pot won’t be able to build enough pressure to cook the chicken.
Common Questions
Jasmine rice or brown rice are great options to serve with Instant Pot chicken curry. Rice soaks up the curry sauce so well. You may also use quinoa, bulgur, barley, couscous, or farro. For a low-carb option, try cauliflower rice.
Yes, vegetables go well with chicken curry. Try adding bell peppers, zucchini, broccoli, cauliflower, potatoes, or peas.
Store your chicken curry in an air-tight container in the fridge for up to 5 days.
Yes, you can store any leftover chicken curry in an airtight container and freeze it for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. Then reheat in the microwave or on the stove and serve with fresh rice.
More Chicken Recipes
Pin this now to find it later
Pin It
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Instant Pot Chicken Curry
Ingredients
- 7 ounce coconut milk, blended if needed, ½ of a 14.5 ounce can
- 1 tablespoon mild curry powder, green or yellow
- 1 tablespoon low-sodium soy sauce, or coconut aminos
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon coconut sugar
- 1 red chili, seeded and chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1.25 pounds boneless skinless chicken breasts, cut into small cubes
- 1 small onion, diced
- ¼ cup fresh cilantro
- ¼ cup fresh basil
- Optional: cooked jasmine rice, to serve with
Instructions
Instant Pot Instructions
- Turn the Instant Pot on.
- Place the chicken, curry powder, soy sauce, lime juice, coconut sugar, red chili, garlic and ginger in the instant pot. Then pour the coconut milk into the pot.
- Cover and secure the lid. Press MANUAL or PRESSURE COOK and set to 10 minutes.
- Once the time is up, manually release the pressure and carefully take the lid off. Serve with the cooked rice if desired, and garnish with fresh cilantro and basil leaves. Enjoy!
Stove-top Instructions
- Mix coconut milk, curry powder, soy sauce, lime juice, sugar, red chili, garlic, and ginger in a mixing bowl and set aside.
- Heat a pot over medium to high heat. Add chicken and onion, sauté for 5 minutes.
- Immediately add in the prepared milk mixture, stir well.
- Cover and cook on low for 20 minutes, stirring occasionally until chicken is cooked through and sauce is thickened.
- Transfer the curry to a serving bowl. Garnish with cilantro and basil leaves. Serve with rice and enjoy!
Notes
- Coconut milk: Use unsweetened coconut milk.
- Curry powder: Yellow curry powder tends to be slightly sweeter, while green tends to be a bit brighter. Both are mild and work well in this recipe.
- Lime juice: Use freshly squeezed lime juice for the best flavor.
- Red chili: Try a Fresno Red Chili Pepper or a red jalapeno.
- Ginger: Use a spoon to peel the skin off the ginger, then grate on a Microplane. You can freeze the extra ginger root and grate it from frozen for future recipes.
- Set the steam valve to “sealed” and don’t move it until finished cooking. If the steam valve is open the Instant Pot won’t be able to build enough pressure to cook the chicken.
- Storage: Store in an air-tight container in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Rena,
Thanks for this lovely recipe. I look forward to trying it. I only just bought my instant pot and they are not as popular in Ireland so I don’t have many friends who have one. So I’m a little confused. I can see it’s 10 mins prep, 10 mins cook & then I’m not sure if I can eat right away or I need to leave it sit for 25 mins or I need to switch to another setting for 25 minute?
Thanks a mill!
Aisling
Yes. Just let it sit and let the pressure release.
If I’m making on a Ninja Foodi using the pressure feature, should I be cooking on high?
Hi there. I am not familiar with the ninja foodi. But I assume it’s similar to the instant pot. And yes HIGH should be fine.
Hello!
How many servings does this make?
4 servings
Can this recipe be adapted to “regular” cooking? Meaning not for instant pot? I love curry, but I don’t have an instant pot.
Hi. Yes the instructions on how to cook on your stovetop are also included
Mine was tasty but the sauce was runny not thick. What did I do wrong?
Thank you. Did you make any changes to the recipe ?