Instant Pot Chicken Curry {Video}

This Instant Pot Chicken Curry is the perfect weeknight dinner for busy families! 5 minutes cooking time is all it takes to make this in your pressure cooker!

Instant Pot chicken curry is the quick and basically hands-free version of your classic stove-top chicken curry. I call it hands-free because there is not much happening after the Instant Pot lid is closed and everything is set. The pot cooks it for you and if you follow the instructions your dinner will be ready without any effort!

If you like easy dinner ideas, check out my Sweet and Sour Chicken, Balsamic Chicken Skewers or Tomato Salsa Shrimp and Rice. These are not made in a pressure cooker but are equally easy to make.

How to make Instant Pot Chicken Curry:

Start off with cutting mushrooms, onion, zucchini, pineapple and pepper.  Dice the chicken breasts as well. Once you have done this, turn on the Instant Pot. We will saute the chicken pieces first so press the Saute button. Add a bit of oil and throw the chicken pieces in.  Sautéing will take about 2-3 minutes. After this you just press the Cancel button and add the rest of the ingredients. It does not matter what is the order you put them in.

IMPORTANT: Don’t forget to mix it so the seasonings are spread around evenly. Close the lid, set the vent to SEALING position and press MANUAL. This Instant Pot chicken curry only needs 5 minutes to cook. It’s an easy to follow recipe and apart from setting your timer, you don’t really need to do much here.

By the way: When the meal is ready and you are not around, it will keep it warm until you manually cancel it. I love this function! It can keep your meals warm up to 10 hours!

Good to know when cooking in Instant Pot:

• Instant Pot makes cooking easy and quick. However, note that the cooking time stated in the recipe does not include the time needed for the pressure cooker to build the pressure as well as the time needed to release it. This will vary on what you cook inside and how much you put inside.
• Thanks to the “keep warm” function your chicken curry will stay warm for several hours. This means you can make it ahead, do shopping and when you return your dinner will be still piping hot! Isn’t it great?
• If you are interested in buying this cool pressure cooker but would like to know more about it, check out these Instant Pot tips. I’ve learned a few interesting things when reading it.

What else should I know before making Instant Pot Chicken Curry?

• I used less than 1 pound of chicken to make this curry and added a lot of veggies. If you feel like you prefer more chicken then go ahead and do so. I suggest using roughly about 1 pound. You can reduce the amount of veggies or leave the same as I have in the recipe.
• This recipe can feed somewhere between 4-6 people (there will be plenty of sauce).
• Cut the veggies into larger chunks (especially peppers and zucchini as they turn way too mushy when cut into thin or tiny pieces).

Want to see how to make Instant Pot Chicken Curry? Watch the video!

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5 from 2 votes

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Instant Pot Chicken Curry

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

This Instant Pot Chicken Curry is the perfect weeknight dinner for busy families! 5 minutes cooking time is all it takes to make this in your pressure cooker!

Course: Dinner, Lunch

Cuisine: Asian, Indian

Servings: 5 Portions

Calories: 422 kcal

Ingredients

• 0.80 lbs Chicken Breast (a bit over ¾ pound/360g)
• 10.5 oz Pineapple Chunks (300g)
• ⅓ cup Raisins (50g)
• ½ Zucchini
• 3 tbsp Mild Curry Powder
• 3 tbsp Olive Oil
• 3 tsp Corn Starch
• 1 can Coconut Milk (13.6oz/400ml)
• 1 Red Bell Pepper
• 1 cup Mushrooms (100g)
• 1 Small Onion
• 1 tbsp Grated Fresh Ginger
• 1 tbsp Brown Sugar
• 1 tsp Salt
• ¼ tsp Black Pepper

Instructions

1. Cut the vegetables & chicken breasts into chunks and dice the onion.
2. Turn on Instant Pot. Press “Saute” and wait until it beeps 3x. Add oil and chicken and saute for 2-3 minutes.
3. Turn off the SAUTE function and add the rest of the ingredients into the pot. Mix. Close the lid, turn the vent to “SEALING” and press the “MANUAL” button. Set timer to 5 minutes and cook on high pressure.
4. When the Instant Pot finished cooking, press “CANCEL” and wait for the pressure to be released naturally. After, open the lid and press “SAUTE” button. Stir in corn starch mixed with a tablespoon of water. Cook for about a minute before turning off the pressure cooker completely.
5. Serve with rice!

Recipe Notes

• This recipe was made in a 6 quart Instant Pot.
• The cooking time does not include time needed for the pressure cooker to build the pressure as well as the time needed to release it. Count with extra 30-40 minutes.
• I usually release the pressure naturally but you can decrease the waiting time by doing the 10-minute natural pressure release instead.

Nutrition Facts

Instant Pot Chicken Curry

Amount Per Serving

Calories 422 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 16g 80%

Cholesterol 46mg 15%

Sodium 569mg 24%

Potassium 843mg 24%

Total Carbohydrates 29g 10%

Dietary Fiber 3g 12%

Sugars 13g

Protein 19g 38%

Vitamin A 17.5%

Vitamin C 53.5%

Calcium 5.6%

Iron 26.1%

* Percent Daily Values are based on a 2000 calorie diet.

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