Instant Pot Chicken Curry
A super simple Instant Pot Chicken Curry ready in no time! Made with juicy chicken, curry powder and creamy coconut milk this curry bursting with flavor.
- Prep time
- 12 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Tbsp. olive oil or ghee
- 1 ½ cups chopped yellow onion
- 3 tsp. curry powder (divided)
- 2 tsp. kosher salt (divided)
- 1 tsp. pepper (divided)
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. minced fresh garlic
- 2 lb. boneless skinless chicken thighs
- 3 cups cauliflower florets
- 1 13.66 oz. can unsweetened coconut milk
- 1 cup frozen English peas
- 1 Tbsp. fresh lime juice (optional)
- ½ to 1 cup plain whole milk yogurt (optional)
- Hot cooked rice and toasted naan (to serve)
- Fresh cilantro leaves and lime wedges (for garnish)
Instructions
- 1
Set a 6-quart Instant Pot to saute; add olive oil.
- 2
When oil is warm, add onion, 1 teaspoon curry powder, and ½ teaspoon salt.
- 3
Saute 5 minutes, stirring occasionally. Add garlic and ginger. Cook 1 minute more.
- 4
Sprinkle chicken with remaining 2 teaspoons curry powder, 1/1/2 teaspoons salt, and ½ teaspoon pepper. Add to Instant Pot; cook 2 minutes on each side.
- 5
Press Cancel to reset Instant Pot.
- 6
Add cauliflower to Instant Pot; pour in coconut milk.
- 7
Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- 8
Set Instant Pot to cook at High Pressure for 8 minutes.
- 9
After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
- 10
Remove lid; shred chicken with 2 forks. Stir in 1 cup frozen peas, lime juice, and yogurt, if desired. Let curry stand 5 minutes.
- 11
Serve curry with rice and naan bread. Garnish with cilantro and lime wedges, if desired.