Easy Instant Pot Chicken Curry

An incredible combination of aromatic spices and flavor, this Instant Pot chicken curry is easy, flavorful and on the table in under 30 minutes - it's the perfect creamy curry for busy weeknights!

Just because it's quick and easy doesn't mean it has to lack in flavor. This chicken curry instant pot recipe is packed with complex flavors without actually being complex, just like this instant pot chana masala. And while not authentic chicken curry, it's still darn delicious curry.

Cooking the chicken in a tomato-like gravy studded with intense spices is seriously the perfect weeknight comfort food meal. No one will ever know you only spent a few minutes to make this instant pot version, with the trusty Instant Pot doing the rest.

The Instant Pot really makes things easy on us...from instant pot chicken recipes like Instant Pot chicken paprika and instant pot chicken adobo, to simple one pot meals like this Instant Pot chili mac, there are recipes for everyone and they are all super easy!

Why this instant pot chicken curry recipe works

• This instant pot curry packed with flavor yet only takes a few minutes of prep time to get it ready.
• Make chicken curry in advance and reheat it for leftovers all week - this also makes it great for meal planning!
• This pressure cooker chicken curry recipe can be easily doubled for larger groups or parties.
• Chicken curry is ready with a cook time of less than 30 minutes, making it perfect for busy weeknights.

Ingredients to make this recipe

I use boneless, skinless chicken thighs as I find the result comes out tender and juicy.

Whole cumin seeds are a must. When they are toasted with the onions and garlic, the toasted flavor is absolutely incredible in the curry. We LOVE to use whole cumin seeds in recipe like this eggplant curry or zucchini curry too. 

Garam masala is a mixture of ground spices such as coriander, cumin, cardamon, fennel, cloves, peppercorns, cinnamon and nutmeg - it's like a curry powder. It is commonly used in Indian cooking and has quickly become one of my favorite spices to cook with. You can also use homemade garam masala.

Ghee is basically a type of clarified butter that has a slightly sweet and nutty flavor, as well as a high smoke point making it perfect for high heat cooking. Learn how to make ghee at home.

Always use full fat coconut milk for this recipe (and really all my recipes). The lite is much more watery and doesn't have the same rich consistency.

The full list of ingredients and quantities for this Indian chicken curry is found in the recipe card below. 

Add-ins and variations to serve this chicken curry

• Substitute skinless, boneless chicken breast for the boneless chicken thighs.
• Substitute coconut oil, avocado oil or butter for the ghee if you prefer.
• Add a cup of diced sweet potato to the curry chicken to add a sweet flavor to the curry.
• Throw in a large handful of fresh spinach, broccoli, cauliflower, potatoes or any other vegetables of your choice to make a veggie heavy Indian curry.
• You can also use pork, beef or lamb in place of the chicken.
• You can use bone-in chicken thighs or chicken legs as well. Just pull the meat off the bones after it is done cooking.

Step by step instructions

Step 7: Set the Instant Pot to pressure cook on high pressure for 7 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.

Thicken the curry by letting it simmer for 5-10 minutes using the sauté function.

Garnish with fresh cilantro and serve with instant pot basmati rice and/or naan bread (make your own naan bread). You can also serve it with brown rice for a healthier meal or instant pot jasmine rice in a pinch.

Expert tips for instant pot coconut chicken curry

1. Make sure to stir the spices constantly once you add them and they will burn very easily. Add the tomatoes quickly to prevent burning.
2. The curry is actually best made a day in advance and eaten leftover. It allows the flavors to really come together.
3. If the curry is too thin, add a touch of cornstarch slurry in, while mixing continuously, until the desired thickness is reach. Mix 1 tablespoon of water with 1 tablespoon of cornstarch to make a slurry. You can also sauté for 5-10 minutes to allow the sauce to reduce.
4. Substitute the coconut milk with coconut cream for a thicker, creamier curry in the instant pot.
5. Add additional salt to taste if desired. I use minimal salt as everyone's salt preferences are different.
6. For additional flavor, you can brown the chicken thigh pieces before you pressure cook. Just cook them along with the onions and garlic.

Frequently asked questions

Reader's favorite instant pot Indian recipes

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂