Instant Pot Chicken Curry Recipe

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 17m
  • Ready In: 23m

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    8.6 g
  • Cholesterol

    72.6 mg
  • Fat

    4.1 g
  • Fiber

    2.4 g
  • Protein

    18.6 g
  • Saturated Fat

    1.0 g
  • Serving Size

  • Sodium

    82.9 mg
  • Sugar

    0.2 g
  • Trans Fat

    1.3 g
  • Unsaturated Fat

    1.0 g
  • Potassium

    433.9 mg
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Instant pot chicken curry recipe. An easy Indian instant pot recipe for chicken curry with creamy coconut milk. Simple to make and good for your waistline and health.

Instant pot chicken curry is the perfect dish for a busy weeknight. It only takes about 30 minutes to cook and the result is a delicious, creamy curry that’s ready to serve in less than an hour.

The recipe we provide here makes it easy to make your own delicious Indian-style chicken curry. It’s packed with spices and veggies and will have your whole house smelling like a pot of hot goodness. Serve it over rice or quinoa for a wholesome meal or eat it by itself as an instant meal!

Instant pot recipes are great because they are so efficient and easy to make during work hours, but there are even more benefits of adding these recipes into your diet: they can save you money on utilities (instant pots take up very little space on your counter), they can help you get into a healthy diet, and they make meal preparation easier. Here are some of the best instant pot recipes for beginners: Instant Pot Chicken Noodle Soup This is one of the easiest soup recipes you’ll ever make, and it’s full of vegetables!

Instant Pot Chicken Curry Recipe

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  • 2 tablespoons coconut oil
  • 2 small yellow onions, peeled and finely chopped
  • 1 cinnamon stick
  • 8 cloves
  • 2 pounds (960g) boneless and skinless chicken breasts, cubed
  • 1 teaspoon minced garlic
  • 1 teaspoon minced giner
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 14½ oz (435 ml) finelly chopped tomatoes
  • 13½ oz (405 ml) coconut milk
  • 1 pound (480 g ) potatoes, peeled and cubed
  • 1 medium eggplant, chopped
  • 1/2 cup chopped zucchini
  • salt to taste


Step 1

Heat the coconut oil in an electric instant pot turned to saute mode. Add the onion, eggplants, cinnamon, and cloves. Saute, stirring occasionally, for 5-7 minutes, adding 2 tablespoons water to avoid burning the onion.

Step 2

Add cubed chicken and brown them, for 2 minutes. Switch off the saute mode, then stir in the remaining ingredients, except coconut milk.

Step 3

Cover the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Step 4

Using the natural Release method, bring pressure to normal. Carefully unlock and open the lid. Switch back to the saute mode. Stir in the coconut milk and saute, stirring, for 2 minutes.

Step 5

Turn off the cooker. Discard the cinnamon stick. Serve chicken curry hot.

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