Instant Pot Chicken Curry Recipe

Introduction

In our home, weeknights are often a whirlwind of activities. Between school runs, after-school clubs, and the general hustle and bustle of daily life, finding time to cook a wholesome and delicious meal can feel like a Herculean task. That’s why recipes that are both quick and satisfying are absolute gold in our kitchen. This Instant Pot Chicken Curry recipe from Angela Milnes has become a true weeknight savior, and honestly, a family favorite. From the moment the aromatic spices start to bloom in the Instant Pot, you know you’re in for something special. The beauty of this recipe lies in its simplicity; it’s incredibly easy to throw together, and the Instant Pot works its magic to deliver tender, flavorful chicken in a rich, creamy, and deeply satisfying curry sauce in under 20 minutes. Even my pickiest eater gives this dish a thumbs up, which is a testament to its balanced flavors and comforting appeal. The blend of sweet, savory, and just a hint of spice is perfectly calibrated, making it a dish that’s both exciting and comforting. If you’re looking for a meal that’s bursting with flavor, incredibly easy to make, and guaranteed to impress, look no further than this Instant Pot Chicken Curry. Trust me, once you try it, it will become a regular in your recipe rotation, just like it has in ours!

Ingredients You’ll Need for Flavorful Instant Pot Chicken Curry

This recipe relies on a handful of readily available ingredients to create a curry that’s anything but ordinary. Here’s everything you’ll need to gather to embark on your Instant Pot Chicken Curry journey:

• 1 tablespoon Olive Oil: Olive oil serves as the base for sautéing the aromatics and helps to develop a richer flavor profile. You can also substitute with coconut oil or vegetable oil if preferred.
• 1 medium Onion, diced: Onion is a foundational aromatic in countless cuisines, and curry is no exception. Diced onion adds a subtle sweetness and savory depth that forms the base of the curry sauce. Yellow or white onions work best.
• 2 tablespoons Minced Garlic: Garlic is a powerhouse of flavor, adding pungency and complexity to the curry. Freshly minced garlic is recommended for the best flavor, but pre-minced garlic from a jar can also be used for convenience.
• 2 tablespoons Red Curry Paste: Red curry paste is the heart of this dish, providing the characteristic warmth and spice. You can find red curry paste in most supermarkets, often in the international aisle. The level of spice can vary between brands, so adjust the amount to your preference if you are sensitive to heat. For a milder curry, start with 1.5 tablespoons and taste before adding more. For a spicier curry, you can add up to 3 tablespoons or supplement with a pinch of chili flakes.
• 1 tablespoon Brown Sugar: Brown sugar adds a touch of sweetness that balances the savory and spicy elements of the curry. It also contributes to the sauce’s richness and caramelization. Light or dark brown sugar works equally well.
• 1 tablespoon Lime Juice: Fresh lime juice provides a crucial element of acidity that brightens the curry and balances the richness of the coconut milk and other flavors. Freshly squeezed lime juice is always preferred for its vibrant taste.
• 1 tablespoon Fish Sauce: Fish sauce is a secret ingredient that adds umami and depth of flavor to the curry. Don’t be put off by its smell; it mellows out during cooking and contributes a savory richness that is essential to authentic curry flavor. If you are vegetarian or vegan, you can omit the fish sauce or substitute it with soy sauce or tamari for a similar umami boost, though the flavor profile will be slightly different.
• 1 teaspoon Salt: Salt is essential for enhancing all the flavors in the curry. Adjust the amount of salt to your taste, especially after adding the fish sauce, which is already salty.
• 1 (13.5 oz) can Full Fat Coconut Milk: Full-fat coconut milk is crucial for achieving a creamy, rich, and luxurious curry sauce. The fat content is essential for the texture and flavor. While you can use light coconut milk to reduce calories, the sauce will be less creamy and flavorful. Make sure to shake the can well before opening to combine the cream and liquid.
• 3 Chicken Thighs, thinly sliced: Chicken thighs are preferred for curry because they remain moist and tender even with pressure cooking. Thinly slicing the chicken ensures that it cooks quickly and evenly in the Instant Pot and absorbs the flavors of the curry sauce beautifully. You can also use boneless, skinless chicken breasts, but be mindful that they can dry out more easily if overcooked. Cut them into similarly sized thin strips if using chicken breasts.
• 1 Green Bell Pepper, sliced: Green bell pepper adds a slightly sweet and vegetal note to the curry, along with a pleasant crunch if not overcooked.
• 1 Red Bell Pepper, sliced: Red bell pepper brings a sweeter flavor and vibrant color to the dish. Using a combination of red and green bell peppers adds visual appeal and a more complex flavor profile. You can also use yellow or orange bell peppers for variety.
• 1 tablespoon Cornstarch: Cornstarch is used to thicken the curry sauce at the end. It creates a smooth and glossy texture.
• 1 tablespoon Water: Water is mixed with cornstarch to create a slurry, which is then added to the curry to thicken it.
• ¼ cup chopped Cilantro: Fresh cilantro adds a bright, herbaceous, and slightly citrusy finish to the curry. It is best added fresh at the end as a garnish.
• 1 Package of prepared Basmati Rice: Basmati rice is a classic accompaniment to curry, known for its fragrant aroma and fluffy texture. You can cook basmati rice on the stovetop, in a rice cooker, or purchase pre-cooked basmati rice for convenience. Other rice varieties like jasmine rice or brown rice also pair well with chicken curry.

Step-by-Step Instructions for Instant Pot Chicken Curry Perfection

Follow these easy-to-understand instructions to create a mouthwatering Instant Pot Chicken Curry:

1. Sauté Aromatics in the Instant Pot: Turn your Instant Pot to the “Sauté” function. Add the olive oil to the pot and let it heat up for a moment. Once heated, add the diced onion and sauté for 2-3 minutes, until softened and slightly translucent. Stir occasionally to prevent sticking and ensure even cooking. Sautéing the onions first releases their sweetness and starts building a flavorful base for the curry.
2. Bloom the Spices and Garlic: Add the minced garlic and red curry paste to the Instant Pot with the sautéed onions. Continue to sauté for another 1-2 minutes, stirring constantly. This step is crucial as it “blooms” the spices in the curry paste, releasing their aromatic oils and intensifying their flavor. Be careful not to burn the garlic or curry paste; reduce the heat if necessary.
3. Add Flavor Enhancers and Coconut Milk: Pour in the coconut milk, brown sugar, lime juice, fish sauce, and salt into the Instant Pot. Stir well to combine all the ingredients and dissolve the brown sugar and salt. The coconut milk creates the creamy base of the curry, while the brown sugar, lime juice, and fish sauce add layers of sweet, sour, and savory flavors, creating a balanced and complex taste profile.
4. Incorporate the Chicken: Add the thinly sliced chicken thighs to the Instant Pot. Toss the chicken to coat it evenly in the flavorful curry sauce. Ensure that the chicken is submerged in the liquid for even cooking.
5. Pressure Cook the Chicken: Secure the Instant Pot lid and ensure the valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the cooking time for 3 minutes at high pressure. The short pressure cooking time is perfect for thinly sliced chicken thighs, ensuring they cook through quickly and remain tender without drying out.
6. Prepare the Rice (While Chicken Cooks): While the chicken is pressure cooking, prepare your basmati rice according to package instructions or your preferred method. Having the rice ready by the time the curry is done ensures a quick and seamless meal.
7. Quick Release and Add Bell Peppers: Once the Instant Pot timer beeps, perform a Quick Release to release the pressure. Be cautious of the steam when performing a quick release. Carefully remove the lid. Add the sliced green and red bell peppers to the Instant Pot. Stir them into the curry sauce.
8. Second Pressure Cook for Bell Peppers: Place the lid back on the Instant Pot, ensuring the valve is set to “Sealing.” Press the “Manual” or “Pressure Cook” button again and set the cooking time for just 1 minute at high pressure. This short second pressure cooking time is just enough to slightly soften the bell peppers while retaining a bit of their crispness and vibrant color. If you prefer softer bell peppers, you can increase this time to 2 minutes.
9. Prepare Cornstarch Slurry: While the bell peppers are cooking, in a small bowl, whisk together the cornstarch and water until smooth and there are no lumps. This cornstarch slurry will be used to thicken the curry sauce.
10. Quick Release and Thicken the Sauce: Once the Instant Pot timer beeps again, perform another Quick Release to release the pressure. Carefully remove the lid. Turn the Instant Pot back to the “Sauté” function. Pour the cornstarch slurry into the Instant Pot and stir continuously. Cook for 1-2 minutes, or until the sauce has thickened to your desired consistency. The sauté function will heat the sauce and activate the cornstarch, resulting in a beautifully thickened and glossy curry sauce.
11. Serve and Garnish: Turn off the Instant Pot’s “Sauté” function. Stir in the chopped cilantro. Serve the Instant Pot Chicken Curry hot over prepared basmati rice. Garnish with extra fresh cilantro, a squeeze of lime juice, or a dollop of plain yogurt or Greek yogurt, if desired. Enjoy your delicious and quick Instant Pot Chicken Curry!

Nutrition Facts (Per Serving)

This nutritional information is an estimate and can vary based on specific ingredients used and serving sizes.

• Servings: 2
• Calories: Approximately 887 kcal per serving

Please note that this calorie count is an estimation and may vary. For precise nutritional information, you can use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time Breakdown

This recipe is designed for speed and convenience. Here’s a breakdown of the time involved:

• Prep Time: 5 minutes (This includes dicing the onion, mincing the garlic, slicing the chicken and bell peppers, and measuring out ingredients.)
• Cook Time: 15 minutes (This includes the initial sauté time, 3-minute pressure cook for chicken, quick release, 1-minute pressure cook for bell peppers, quick release, and thickening time on sauté.)
• Total Time: 20 minutes

How to Serve Your Instant Pot Chicken Curry

Instant Pot Chicken Curry is a versatile dish that pairs wonderfully with a variety of accompaniments. Here are some serving suggestions to elevate your meal:

• Rice:
  • Basmati Rice: The classic choice, offering a fragrant and fluffy base to soak up the delicious curry sauce.
  • Jasmine Rice: Another aromatic long-grain rice that complements the curry beautifully.
  • Brown Rice: For a healthier option, brown rice provides a nutty flavor and extra fiber.
  • Coconut Rice: Enhance the coconut flavor profile by cooking your rice with coconut milk instead of water.
• Breads:
  • Naan Bread: Warm and fluffy naan bread is perfect for scooping up the curry and sauce. Garlic naan or butter naan are particularly delicious.
  • Roti or Chapati: Indian flatbreads like roti or chapati are wholesome and pair well with curry.
  • Pita Bread: Warm pita bread can also be used to enjoy this curry.
• Sides & Toppings:
  • Raita: A cooling yogurt-based condiment with cucumber, mint, or cilantro. Raita provides a refreshing contrast to the warmth of the curry.
  • Mango Chutney: Sweet and tangy mango chutney adds another layer of flavor complexity and sweetness.
  • Pickled Onions: Pickled onions offer a tangy and crunchy element to cut through the richness of the curry.
  • Fresh Cilantro: Extra chopped cilantro for garnish adds freshness and aroma.
  • Lime Wedges: Serve with lime wedges for an extra squeeze of acidity to brighten the flavors.
  • Plain Yogurt or Greek Yogurt: A dollop of plain yogurt or Greek yogurt adds creaminess and coolness.
  • Chopped Peanuts or Cashews: For added texture and nutty flavor, sprinkle chopped peanuts or cashews on top.
• Vegetables:
  • Steamed Broccoli or Green Beans: Serve a side of steamed broccoli or green beans for added vegetables and a healthy element.
  • Spinach or Kale: Stir in a handful of fresh spinach or kale during the last minute of cooking or as a side dish.

Additional Tips for the Best Instant Pot Chicken Curry

Here are five helpful tips to ensure your Instant Pot Chicken Curry is a resounding success:

1. Adjust Spice Level to Your Preference: Red curry paste varies in spice level between brands. Start with 1.5 tablespoons if you prefer a milder curry and taste before adding more. For a spicier curry, increase the curry paste to 2.5-3 tablespoons or add a pinch of chili flakes or cayenne pepper. You can also use a milder curry paste like yellow curry paste for a less spicy version.
2. Don’t Skip Blooming the Spices: Sautéing the curry paste and garlic in oil before adding the liquid is crucial for developing deep and complex flavors. This step releases the aromatic oils in the spices and prevents the curry from tasting flat or bland.
3. Customize with Vegetables: Feel free to add other vegetables to your curry. Cauliflower florets, diced potatoes, peas, carrots, or spinach all work well. Add harder vegetables like potatoes and carrots along with the chicken for pressure cooking. Add softer vegetables like peas or spinach after pressure cooking during the sauté thickening step.
4. Make it Creamier (Optional): For an even richer and creamier curry, stir in a tablespoon of heavy cream or coconut cream at the very end, after thickening the sauce. This will add extra indulgence and smoothness to the curry.
5. Make it Ahead and Store: Instant Pot Chicken Curry is perfect for meal prepping and tastes even better the next day as the flavors meld together. Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through. You can also freeze leftover curry for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can use boneless, skinless chicken breasts. However, chicken thighs are generally preferred for curry because they are more forgiving and stay moist and tender during pressure cooking. If using chicken breasts, cut them into thin strips similar to the thighs and be mindful not to overcook them, as they can become dry. Reduce the pressure cooking time to 2 minutes if using chicken breasts to prevent them from drying out.

Q2: I don’t have red curry paste. Can I use another type of curry paste?

A: Yes, you can substitute with other types of curry paste. Green curry paste or yellow curry paste would both work well, offering slightly different flavor profiles. Green curry paste is typically spicier and herbier, while yellow curry paste is milder and often sweeter. Adjust the amount of curry paste to your taste and consider adding a pinch of chili flakes if you want to increase the heat with milder curry pastes.

Q3: Can I make this curry without coconut milk?

A: Coconut milk is a key ingredient that provides the creamy richness and characteristic flavor of this curry. While you can technically make it without coconut milk, the result will be significantly different and less creamy. If you need to avoid coconut milk, you could try substituting with heavy cream or cashew cream for a creamier texture, although the flavor profile will be altered. For a dairy-free option, you might try using a plant-based milk like oat milk or almond milk, but be aware the sauce will be thinner and less rich.

Q4: Can I make this curry vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Omit the chicken and fish sauce. To replace the chicken, you can use firm tofu, chickpeas, or vegetables like cauliflower, potatoes, or sweet potatoes. For a vegan version, ensure your curry paste is vegan-friendly (some may contain shrimp paste). Substitute the fish sauce with soy sauce, tamari, or even a dash of miso paste for umami flavor. Increase the amount of vegetables to make it a hearty vegetarian or vegan curry.

Q5: How can I thicken the curry sauce if it’s too thin after pressure cooking?

A: If your curry sauce is thinner than you prefer after pressure cooking, you can easily thicken it. The recipe already includes a cornstarch slurry for thickening. Ensure you are using the cornstarch slurry correctly by mixing cornstarch with cold water to prevent lumps and adding it to the curry while the Instant Pot is on the “Sauté” function, stirring continuously until the sauce thickens. If it is still not thick enough, you can make another small batch of cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and add it to the curry, repeating until you reach your desired consistency. Alternatively, you can simmer the curry on “Sauté” mode for a longer time to reduce the liquid and naturally thicken the sauce, although this may take longer.

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