Instant Pot Chicken Curry

By Rena |

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 we love that it is low-carb, sugar-free, and dairy-free!

Bowl of Instant Pot Chicken Curry with rice

We 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 anytime 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.

Why you will love this recipe

  • 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.
bow of chicken curry and rice. top view

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
Ingredients for Instant Pot chicken curry on counter

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.
Pour coconut milk into instant 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!
Spoonful of instant pot chicken curry in pot

Toppings

  • Chopped cilantro
  • Lime wedges
  • Fresh basil
  • Sliced red peppers
  • Sliced green onions

FAQ’s and Tips

  • 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.
Bowl of chicken curry with fresh toppings.

What do i serve with chicken curry?

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.

Can i add vegetables to this recipe?

Yes, vegetable go well with chicken curry. Try adding bell peppers, zucchini, broccoli, cauliflower, potatoes, or peas.

How long does this recipe last in the fridge?

Store your chicken curry in an air-tight container in the fridge for up to 5 days.

Can you freeze chicken curry?

Yes, you can store any leftover chicken curry in an air-tight 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.

Close up bowl of instant pot chicken curry with white rice

More Easy Chicken Recipes

close up view of chicken curry with rice

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Bowl of Instant Pot Chicken Curry with rice

Instant Pot Chicken Curry

A fast and easy recipe for tender, juicy chicken covered in a rich, creamy curry sauce full of authentic flavors.
0 from 0 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian, thai
Prep Time: 10 minutes
Cook Time: 10 minutes
Pressure Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 407kcal
Author: Rena

Ingredients

  • ½ of a 14.5 oz can coconut milk blended if needed
  • 1 tbsp mild curry powder green or yellow
  • 1 tbsp low-sodium soy sauce or coconut aminos
  • 1 tbsp lime juice freshly squeezed
  • 1 tbsp coconut sugar
  • 1 red chili seeded and chopped
  • 4 cloves garlic minced
  • 1 tbsp ginger grated
  • 1.25 lbs 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

Calories: 407kcal | Carbohydrates: 11g | Protein: 33g | Fat: 27g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 322mg | Potassium: 855mg | Fiber: 1g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 5mg
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Reader Interactions

Comments

  1. Janae Black says

    Can this recipe be adapted to “regular” cooking? Meaning not for instant pot? I love curry, but I don’t have an instant pot.

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