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Instant Pot Chicken Curry

25-Minute Instant Pot Chicken Curry Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless, skinless chicken thighs, bite-size pieces
  • 1 tbsp neutral oil
  • 1 yellow onion, diced small
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1½ tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper
  • 1 (14-oz) can diced tomatoes
  • ½ cup full-fat coconut milk
  • 1 tsp kosher salt
  • Cooked rice and cilantro for serving

Method
 

  1. Sauté onion in oil on high sauté for about 5 minutes until soft and lightly golden.
  2. Stir in garlic, ginger, spices, and salt; cook 1 minute until fragrant.
  3. Add tomatoes and their juices, scrape the pot, then add chicken. Lock lid, set valve to Sealing, and cook on high pressure 8 minutes.
  4. Let pressure release naturally for 10 minutes, then vent. Stir in coconut milk, taste for salt, and serve over rice with cilantro.

Notes

The 10-minute natural pressure release is not counted in the cook time because the pot is off, but it’s essential to keep the chicken tender. If you’re short on time, you can release pressure after 5 minutes, though the thighs may be slightly less soft.