Name: Instant Pot Chicken Curry Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound boneless (skinless chicken thighs, cut in 1-2" pieces); 1 onion (chopped); 2 cups chicken stock ((or bone broth)); 1-15 ounce can diced tomatoes; 4 teaspoons garam masala; 3 garlic cloves (minced); 1-2 jalapenos (minced); 1 teaspoon ginger paste; 20 small potatoes (halved); 1 can full fat coconut milk; 1 tablespoon salt; 4 cups cooked basmati rice; 1-15 ounce can sweet peas; 8 ounces plain Greek yogurt ((garnish)); fresh cilantro ((garnish))

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This Instant Pot Chicken Curry Soup is the ultimate cold weather comfort food and may just be the easiest recipe you will ever make (almost as easy as this Instant Pot Chana Masala). Taking just 15 minutes in the Instant Pot, this chicken curry stew is packed full of amazing flavor, and has the perfect amount of heat to keep you warm this winter.

a bowl of orange colored soup with yogurt, rice and potatoes garnished with cilantro

Guys, I know I've said this a million times, but this chicken curry soup might be my favorite comfort food recipe of all time. AND, it's SO EASY even the boyfriend can make it. Plus, the flavor is just mouthwateringly amazing.

Cooking the chicken thighs in the Instant Pot results in the most tender, melt-in-your mouth chicken ever. It is incredible. Like we made in this Instant Pot chicken curry.

The garam masala adds a deep, deliciously wonderful flavor, while the coconut milk adds just the perfect touch of creaminess to the dish. I tell you, you're going to want this in your life.

To top it off, this soup takes only 15 minutes in the Instant Pot. Did you hear that? 15 MINUTES!!! Now you have no reason not to make this.

**If you don't have an Instant Pot yet, read this Instant Pot Review to decide if it's right for you. I am in LOVE with mine!

Don't forget to check out the chicken curry soup web story!

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

The garam masala is a major flavor component of this curry stew. Garam masala is a blend of spices that originate in India. It has a slightly sweet and smoky flavor and adds a wonderful depth of flavor to dishes.

You should be able to find it in the grocery store, but making your own garam masala offers the best flavor!

whole indian spiced roasted chicken garnished with parsley and potatoes

**Garam masala is a great spice - check out this Indian Roasted Chicken for another wonderful recipe using garam masala**

I also highly recommend using a good chicken stock, or even a chicken bone broth for the best flavor. Regular chicken broth is watery and will result in a less rich flavor.

And ALWAYS use full fat coconut milk for the best results. The lite coconut milk will result in a watery stew with not as much depth and flavor.

As for the jalapenos, use more or less depending on the spiciness you prefer. You can also remove the seeds for a less spicy pepper.

orange colored soup with potatoes, tomatoes, cilantro and yogurt on top

The Difference Between Curry Powder and Garam Masala

Garam masala tends to have a sweeter flavor than curry powder. Curry powder has a turmeric base while garam masala contains cinnamon, cloves, cardamom and is perfect used in warm curries like this Spicy Zucchini Curry. Curry powder also tends to have more spice, while garam masala is typically very mild.

Step By Step Instructions

Combine all ingredients EXCEPT the peas, basmati rice, yogurt and cilantro in the Instant Pot. Cook on high pressure for 15 minutes.

Let the pressure release naturally for 5 minutes, then use the manual release to release any remaining pressure.

Turn the Instant to the normal sauté setting and bring to a simmer. Add the peas and simmer for about 3 minutes.

Add additional salt to taste if necessary. Place in bowls over basmati rice (this coconut jasmine rice is also a great option) and garnish with 1-2 tablespoons of plain yogurt and cilantro. Serve with naan bread.

rice, potatoes, tomatoes and cilantro in a bowl with orange sauce

So seriously, tell me now that this isn't one of the easiest recipes! One pot, limited cleanup, and such amazing flavor - how can you say no??

Serving Options

Naan bread is a wonderful accompaniment to chicken curry stew. You can also serve this with additional basmati rice for a thicker curry stew. Chutney and yogurt can be served with chicken curry as well for a flavor contrast.

Expert Tips

Chicken breasts can be used in place of thighs, but the result is not as tender and juicy.
Add more or less jalapenos depending on the level of spice you'd like. I find 2 jalapenos adds just enough spice.
I always recommend full fat coconut milk be used to provide a richness to the stew. Lite can be substituted, but the result will be a thinner, less rich stew.
Chicken stock has more flavor and richness than chicken broth. I highly recommend using your own homemade chicken stock, or a very good store brand stock.

Storing Options

Store it in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or place in a large pot over medium heat until heated through.

Freezing Instructions

Place the stew in either one airtight container, or multiple serving size airtight containers for convenience. Personally, I use a Foodsaver to freeze individual servings of the stew.

Store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or place in a large pot over medium heat until heated through.

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Did you make this recipe? Rateit and leave a comment to let me know how it turned out!