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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.
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 or this chicken pasanda.
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.
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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!
**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.
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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.
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??
You may also like the Asian flavors in this delicious chicken quinoa soup.
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!
Recipe
Instant Pot Chicken Curry Soup
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)
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 and garnish with 1-2 tablespoons of plain yogurt and cilantro. Serve with naan bread.
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.
- If you don't have basmati rice, any rice will do. I recommend using jasmine, brown, or wild rice in place of the basmati.
- 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.
- To freeze: 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.
Nutrition
Ariel Ambar
Fantastic! I made this yesterday for me and my husband and we'll be eating it for dinner again tonight. I added a bit of cayenne for spice, but this recipe is AWESOME!
Danielle
I am so glad you liked it! I'm going to try mine with a bit of cayenne next time too 🙂
April
I think I have started to prefer easy chicken recipes over anything else. Especially if it is a chicken stew like this - my true weakness!
Danielle
Chicken is just so versatile and easy to cook - especially thighs!
Stephanie Simmons
This looks so delicious! We have been using our Instant Pot lots lately and are always looking for new recipes to try out!
Danielle
Thanks Stephanie!
Geetanjali
It looks so amazing! This stew is perfect for this cold. The addition of coconut milk must have enhanced the flavor of the curry.
Danielle
It's awesome for the cold. The coconut milk really makes it special 🙂
Jacqueline Debono
I really need to get an Instant Pot. I've been on the fence about it for too long now and this recipe is so mouthwatering, I wish I could cook it for dinner tonight!
Danielle
You should def get one! I just LOVE mine so much. It makes dinner super easy, which is a great time saver at night.
Healthy World Cuisine
So much flavor packed in 15 little minutes. Would love a bowl on this cold snowy day. Do you ever have a problem with your curry breaking up depending on the coconut milk brand you are using when adding in the slow cooker or instant pot? We have now fully avoided that problem with using a good quality brand coconut milk- full fat of course and NOT using the "grocery store brand" It obviously must be made with other ingredients than pure coconut milk. Just wondering if that has ever happened to you... Sharing, of course.
Danielle
You know I haven't really had that problem yet. I do almost always use Thai Kitchen brand-full fat, so maybe that's why? Good to know it can be an issue though - I'll stick with the brand I'm using just in case!
Jori
Such a lovely, warming stew! I just learned to make naan and can't wait to pair them with this!
Danielle
I am def going to learn to make naan this year!
Candiss
Sounds super easy and delicious. I make my own garam masala and making this stew sounds like the perfect way to use it yet again!
Danielle
I def need to try making my own garam masala!
Krista Price
Thanks for explaining the difference between curry and masala! I was at an Indian restaurant the other day and I was wondering but never asked! Anywho, this stew looks so comforting and delicious. Will definitely be trying this weekend!
Danielle
Thanks so much Krista! Glad you enjoyed the info 🙂
Jeannette (Jay Joy)
Thank you for this recipe. I live in a tropical isalnd with LOTS of coconuts. I am always looking fo rnew recipes to eat with it.
Danielle
You're welcome! I hope you get a chance to try it. And I can only dream of living on a tropical island 🙂
Lathiya
The instant pot chicken curry stew looks delicious...I love the addition of coconut milk..it gives a rich taste to the stew
Danielle
It definitely does! Thanks lathiya 🙂
Kacie Morgan
This looks like an interesting dish. I agree that quality chicken stock can make all the difference to a dish; when I have time, I like to make the most of a leftover chicken carcass by boiling it up and freezing the stock into an ice cube tray.
Danielle
Totally - I love doing that with chicken stock!
Stine Mari
This chicken curry stew sounds so yummy. And you said it! It definitely screams ultimate cold weather comfort food!
Danielle
Thanks Stine!!