Turn on Instant Pot. Press the “SAUTE” button. Add oil and wait until it’s hot before adding chicken pieces in. Saute for 2-3 minutes.
Turn off the SAUTE function and add in the rest of the ingredients, except for corn starch. Mix well. Close the lid, turn the vent to “SEALING” and press the “MANUAL” button (pressure cooking). Set timer to 5 minutes and cook on high pressure.
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.
Serve with rice!
This recipe was developed for a 6 quart/6-liter 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. Just note that when it comes to curry dishes, it’s best to wait until the pressure drops naturally to avoid juices coming out of the steam valve.
If in doubt, I recommend watching the video that is right above this recipe card.
I used a 20 ounce can with pineapple slices that I cut into chunks. When drained, this yields about 10 ounces of pineapple. If your local store carries smaller cans, you can use those as well.
Sometimes, the coconut milk may curdle. If this happens, just stir the sauce until smooth (during step 3). This should solve this issue.
Course: Dinner, Lunch
Cuisine: Asian, British, Indian
Keyword: Best Instant Pot Recipes, Chicken Curry Recipe
Instant Pot Chicken Curry
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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