If you’re craving a rich, creamy Instant Pot Chicken Curry but don't want to spend your entire evening standing over the stove, this is the curry for you. Tender chicken thighs simmer in a tomato and coconut milk sauce loaded with toasted cumin, garam masala, curry powder, and just enough cayenne for a little kick.
And the best part? This easy Instant Pot chicken curry is on the table in under 30 minutes.
I love a good curry that tastes like it has been bubbling away for hours when, in reality, the Instant Pot did most of the work. Serve it over fluffy Instant Pot Basmati Rice with some naan for scooping up every last drop of that creamy sauce.
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!
What Is Instant Pot Chicken Curry?
Instant Pot Chicken Curry is a pressure-cooked chicken curry made with boneless chicken thighs, aromatic spices, tomatoes, and coconut milk. The Instant Pot quickly cooks the chicken until tender while giving the sauce plenty of time to develop deep, warm curry flavor.
This version is an Indian-inspired pressure cooker chicken curry rather than a traditional regional Indian curry. It is creamy, warmly spiced, slightly spicy, and incredibly easy to make on a busy weeknight.
Jump to:
- What Is Instant Pot Chicken Curry?
- Why You're Going to Love This Instant Pot Curry
- Ingredients
- Key Ingredients for This Coconut Chicken Curry
- Step by step instructions
- How to Get the Best Texture
- A Few Things That Can Ruin a Great Curry
- Variations and Easy Adjustments
- What to Serve With Instant Pot Chicken Curry
- Expert tips for instant pot coconut chicken curry
- Frequently asked questions
- Storage, Reheating and Meal Prep
- Final Thoughts on This Instant Pot Chicken Curry
- Reader's favorite instant pot Indian recipes
- Recipe
- 💬 Comments
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Why You're Going to Love This Instant Pot Curry
There are a few reasons this recipe has stayed in my regular dinner rotation.
First, the flavor is MUCH bigger than the amount of work involved. The cumin seeds get toasted with the onions and garlic, which gives the curry an incredible savory, fragrant base.
Then there are the spices. Garam masala and curry powder bring plenty of warmth, while a little cayenne adds some heat without taking over the whole dish.
And let's talk about the sauce. The combination of tomatoes and coconut milk creates a creamy, rich coconut chicken curry that is absolutely begging to be spooned over rice.
Even better, this Instant Pot curry recipe makes enough for leftovers, and the flavors become even more delicious after they have had some time to hang out together.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
- 2 pounds boneless skinless chicken thighs cut in 1 inch cubes
- 1 tablespoon ghee
- ½ medium onion diced
- 3 garlic cloves chopped
- 1 teaspoon whole cumin seeds
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- ¼ teaspoon cayenne pepper
- 2 teaspoons salt
- 1-15 ounce can diced tomatoes
- 10 ounces coconut milk
- ½ cup chopped fresh cilantro
Key Ingredients for This Coconut Chicken Curry
- Chicken Thighs - Boneless, skinless chicken thighs are my pick here because they stay juicy and tender in the pressure cooker. Cut them into roughly 1-inch pieces so they cook evenly.
- Whole Cumin Seeds - Don't skip the cumin seeds. They get a quick toast with the onions and garlic, releasing a warm, nutty aroma that gives this Indian chicken curry a surprising amount of depth. We LOVE to use whole cumin seeds in recipe like this eggplant curry or zucchini curry too.
- Garam Masala and Curry Powder - These two spices do different jobs but work beautifully together. Garam masala brings warmth and complexity, while curry powder adds that familiar curry flavor. If you enjoy making your own spice blends, my Garam Masala Recipe is another fun one to keep in your back pocket.
- Coconut Milk - Coconut milk gives this coconut milk curry its creamy texture and balances the tomatoes and spices. It also makes the sauce wonderfully rich without requiring a long simmer.
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.
How to Get the Best Texture
The secret to a good Instant Pot curry chicken is paying attention to the little steps before you pressure cook.
Take the time to soften and lightly brown the onions and garlic. Then keep a close eye on the cumin and spices. They only need a short time in the pot, and we want fragrant toasted spices—not burnt spices.
Once the tomatoes go in, scrape the bottom of the pot well before adding the chicken and coconut milk.
The result should be tender chicken surrounded by a creamy, richly spiced sauce.
A Few Things That Can Ruin a Great Curry
Burning the spices: The spices cook very quickly. Stir continuously and don't let them sit in the hot pot.
Walking away during the spice step: I know the temptation. Don't. We're talking about 20 seconds here. Stay with the pot!
Skipping the natural pressure release: The recipe calls for a 10-minute natural release before releasing the remaining pressure. Follow that timing for the intended result.
Not scraping the pot: Tomatoes help loosen anything stuck to the bottom. Give everything a good stir before pressure cooking.
Variations and Easy Adjustments
This recipe is intentionally simple, but there are a few ways to change things up while keeping the same basic chicken curry recipe.
- For a richer curry, coconut milk provides the creamy base called for in the recipe.
- If you prefer more heat, cayenne can be adjusted to taste.
- For a thicker curry sauce, the existing recipe includes options for reducing the sauce after pressure cooking.
- Chicken thighs are my preferred cut because they stay tender and juicy.
What to Serve With Instant Pot Chicken Curry
This curry practically demands something that can soak up all that sauce.
My first choice is Instant Pot Basmati Rice. The fluffy rice is perfect for catching every bit of that creamy curry.
For another rice option, try Instant Pot Jasmine Rice. It is quick, fluffy, and works beautifully with a saucy curry.
And don't forget the naan! A warm piece of naan is basically a built-in curry spoon, and I am completely on board with that.
For another curry-inspired side, Curry Tomatoes make a flavorful vegetable option.
Expert tips for instant pot coconut chicken curry
- Make sure to stir the spices constantly once you add them and they will burn very easily. Add the tomatoes quickly to prevent burning.
- The curry is actually best made a day in advance and eaten leftover. It allows the flavors to really come together.
- 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.
- Substitute the coconut milk with coconut cream for a thicker, creamier curry in the instant pot.
- Add additional salt to taste if desired. I use minimal salt as everyone's salt preferences are different.
- 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
Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat on the stovetop in a saucepan or skillet over medium heat until warmed through. Can also reheat in a microwave until warmed through.
Freeze leftover chicken curry in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat according to the above instructions.
This recipe has some heat from the cayenne pepper, but it isn't designed to be overwhelmingly spicy. You can adjust the cayenne to suit your preference.
The recipe was developed with boneless, skinless chicken thighs, which stay tender and juicy. Chicken thighs are the recommended choice for this pressure cooker chicken curry.
Absolutely. The original recipe notes that the curry is especially good made a day ahead because the flavors have more time to come together. That makes it a great weeknight curry for meal planning.
The original recipe notes that this Instant Pot curry recipe can be doubled for larger groups or parties.
Storage, Reheating and Meal Prep
Refrigerator: Store leftover chicken curry in an airtight container for 3-5 days.
Freezer: Freeze in an airtight container for up to 3 months.
Reheating: Reheat gently on the stovetop in a saucepan or skillet over medium heat, or use the microwave until heated through.
Make ahead: This is one of those recipes that is particularly nice to make ahead because the flavors have time to develop. It is a natural fit for meal prep and easy weeknight dinners.
Final Thoughts on This Instant Pot Chicken Curry
This Instant Pot Chicken Curry is exactly the kind of dinner I want on a busy night: tender chicken, a creamy coconut milk sauce, warm spices, and plenty of flavor without hours of cooking.
Serve it over basmati rice, grab some naan for scooping, and don't be surprised if everyone goes back for seconds. And honestly, make extra if you can—the leftovers are really, really good.
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 🙂
Recipe
Instant Pot Chicken Curry
Ingredients
- 2 pounds boneless skinless chicken thighs cut in 1 inch cubes
- 1 tablespoon ghee
- ½ medium onion diced
- 3 garlic cloves chopped
- 1 teaspoon whole cumin seeds
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- ¼ teaspoon cayenne pepper
- 2 teaspoons salt
- 1-15 ounce can diced tomatoes
- 10 ounces coconut milk
- ½ cup chopped fresh cilantro
Instructions
- Heat the ghee in the Instant Pot using the saute function on "normal." Add the onions and garlic and cook until softened and starting to brown, about 5-7 minutes.
- Add the cumin seeds and cook, stirring continuously, for 30 seconds.
- Add the remaining spices and stir together for about 20 seconds, no more.
- Add the diced tomatoes and stir, scraping anything stuck off the bottom of the pot.
- Add the diced chicken and coconut milk.
- Set the Instant Pot to pressure cook for 7 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
- Garnish with cilantro and serve with basmati rice and/or naan bread.
Expert Tips:
-
- Make sure to stir the spices constantly once you add them and they will burn very easily. Add the tomatoes quickly to prevent burning.
-
- The curry is actually best made a day in advance and eaten leftover. It allows the flavors to really come together.
-
- 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.
-
- Substitute the coconut milk with coconut cream for a thicker, creamier curry in the instant pot.
-
- Add additional salt to taste if desired. I use minimal salt as everyone's salt preferences are different.
-
- For additional flavor, you can brown the chicken thigh pieces before you pressure cook. Just cook them along with the onions and garlic.
Julia says
I am so trying this curry this weekend! It looks amazing.
Danielle says
Hope you love it!
Beth says
Yum! This looks so delicious and tasty! I can't wait to give this a try! My family is going to love this!
Danielle says
Thanks!
Erika says
I love curries and this one looks and sounds amazing. I love that it's made in the Instant Pot too!
Danielle says
The Instant Pot makes it SUPER easy!
Jen says
I know we'll all be fighting over the leftovers tomorrow! Thanks for getting us out of our normal chicken dinner routine.
Danielle says
Glad you liked it!
Maria says
My kind of comfort food! Hearty and spicy! Will surely give this a try.
Danielle says
Totally!