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+ servings
Chicken curry and rice

Instant Pot Chicken Curry

This rich and flavorful Instant Pot chicken curry has all the traditional curry spices mixed with coconut milk and tender chicken. It can be made in just thirty minutes and is the perfect easy recipe for chilly nights.

Note: Made in a 6-qt Instant Pot

4.82 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Pressurize Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 298 kcal


  • 1 tablespoon ghee or butter
  • 1 teaspoon cumin seeds
  • 1 onion finely chopped
  • 8 cloves
  • 1 pound boneless skinless chicken thighs chopped into bite sized pieces
  • 2 teaspoons garlic minced
  • 2 teaspoons ginger minced
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • 1 can finely chopped tomatoes 14.5 ounces
  • 1/4 cup water
  • 1 cup full-fat coconut milk
  • Cilantro for garnish
  • Chili optional and to taste


  • Turn on sauté mode. When hot, add the ghee, cumin seeds, and onions. Sauté for 5-7 minutes. If onions begin to burn, either turn saute mode to low, if available, or add a tablespoon of water. Add the chicken pieces and brown them for about 3 minutes.
  • Turn off sauté mode. Add ginger, garlic, garam masala, curry powder, tomatoes and water.
  • Lock the Instant Pot lid and set the vent to sealing. Press the pressure cook button and set to 5 minutes. When done, allow the pressure to release naturally, then remove the lid.
  • Turn on sauté mode again and stir in the coconut milk. Cook for 3-5 minutes, until heated through.
  • Turn off the Instant Pot. Add salt and additional curry powder, if necessary. Serve over basmati rice.


Calories: 298kcalCarbohydrates: 7gProtein: 24gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 115mgSodium: 139mgPotassium: 547mgFiber: 1gSugar: 2gVitamin A: 383IUVitamin C: 7mgCalcium: 44mgIron: 3mg
Keyword Chicken, Rice, Tomatoes
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