Instant Pot Chicken Curry: Weeknight Winner

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Craving a flavorful, comforting meal? Instant Pot Chicken Curry delivers.

This dish bursts with rich spices and tender chicken. It’s perfect for busy weeknights. You’ll love its simplicity and bold flavors.

This recipe suits various diets, including gluten-free and keto-friendly options. It’s quick to prepare, thanks to the Instant Pot.

In under 40 minutes, you get a hearty meal. The curry’s versatility shines with customizable ingredients. Pair it with rice, naan, or low-carb alternatives.

It’s a crowd-pleaser for family dinners or gatherings. This dish brings authentic Indian flavors to your kitchen.

No need for takeout. You control the spices and ingredients. Ready to dive in? Let’s make this delicious curry.

Why Choose This Recipe?

This Instant Pot Chicken Curry stands out. It’s packed with nutrients. The dish is naturally gluten-free. It fits keto diets with minor tweaks.

You save money compared to restaurant curry. Homemade means fresh ingredients. You avoid preservatives and excess sodium.

The Instant Pot cuts cooking time drastically. Traditional curries simmer for hours. This recipe takes less than an hour.

You get bold flavors without the wait. Plus, it’s budget-friendly. Chicken and spices are affordable staples. You can adjust the heat level.

Make it mild or fiery. This curry is perfect for meal prep. It freezes well for later. You’ll love the control and flexibility.

Why This Recipe Works

• Balanced spices: The blend of turmeric, cumin, and garam masala creates authentic flavor.
• Instant Pot efficiency: Pressure cooking tenderizes chicken quickly while locking in taste.
• Creamy texture: Coconut milk adds richness without overpowering the dish.
• Dietary flexibility: Easily adapts to keto, gluten-free, or dairy-free needs.
• Simple ingredients: Uses pantry staples for convenience and cost savings.
• Consistent results: Precise measurements ensure perfect flavor every time.

Essential Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 tbsp olive oil or avocado oil
• 1 medium onion (finely chopped, about 1 cup)
• 3 cloves garlic (minced)
• 1 tbsp fresh ginger (grated)
• 1 red bell pepper (diced, about 1 cup)
• 1 cup canned diced tomatoes (drained)
• 1 cup full-fat coconut milk
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional, for heat)
• 1 cup chicken broth (low-sodium)
• 2 tbsp fresh cilantro (chopped, for garnish)
• Optional: 1 cup frozen peas or chopped spinach

Substitutions:

• Chicken thighs: Use chicken breast for leaner protein.
• Coconut milk: Heavy cream works for non-keto diets.
• Bell pepper: Swap with zucchini or carrots for variety.

Toppings:

• Extra cilantro
• Lime wedges
• Sliced red chili

Equipment Needed

• Instant Pot (6-quart or 8-quart)
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon
• Grater (for ginger)
• Can opener

How to Make Instant Pot Chicken Curry

1. Prepare ingredients: Chop onion, bell pepper, and chicken. Mince garlic. Grate ginger. Measure spices.
2. Set Instant Pot: Turn on sauté mode. Add oil. Heat for 1 minute.
3. Cook aromatics: Add onion, garlic, and ginger. Sauté for 3-4 minutes. Stir often.
4. Add spices: Sprinkle curry powder, turmeric, cumin, garam masala, paprika, salt, and pepper. Stir for 30 seconds.
5. Add chicken: Place chicken pieces in the pot. Stir to coat with spices. Cook for 2 minutes.
6. Add vegetables and liquids: Add bell pepper, diced tomatoes, tomato paste, coconut milk, and broth. Stir well.
7. Pressure cook: Cancel sauté mode. Secure lid. Set valve to sealing. Cook on high pressure for 8 minutes.
8. Natural release: Let pressure release naturally for 10 minutes. Then move valve to venting.
9. Add optional ingredients: Stir in peas or spinach if using. Let sit for 2 minutes.
10. Garnish and serve: Sprinkle with cilantro. Serve with lime wedges or chili slices.

Total time: 35-40 minutes (Prep: 15 minutes, Cook: 25 minutes).

Tips for Success

• Use fresh spices: Old spices lose potency. Check expiration dates.
• Cut chicken evenly: Uniform pieces ensure even cooking.
• Deglaze the pot: Scrape the bottom during sauté to prevent burn warnings.
• Adjust thickness: Add more broth for a thinner curry. Simmer on sauté mode to thicken.
• Make ahead: Prepare ingredients the night before to save time.
• Freeze extras: Portion leftovers in airtight containers for up to 3 months.
• Taste and adjust: Sample before serving. Add salt or lime juice if needed.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 320 kcal
• Fat: 20g (Saturated: 10g)
• Protein: 25g
• Carbohydrates: 10g
• Net Carbs: 7g
• Fiber: 3g

Note: Values vary by ingredient brand. Check labels for keto or gluten-free compliance. Coconut milk and broth brands impact sodium content.

Customizing the Recipe

Make this curry your own. Swap chicken for tofu for a vegetarian version. Add diced potatoes for heartiness (non-keto).

Boost heat with extra cayenne or fresh chilies. Try different vegetables like cauliflower or green beans. Experiment with herbs.

Fresh basil or mint adds a unique twist. For a creamier texture, increase coconut milk to 1.5 cups.

Want a tangy kick?

Stir in a tablespoon of lime juice. For a milder flavor, reduce cayenne and black pepper. Mix in a teaspoon of cinnamon for warmth. The possibilities are endless. Tailor the dish to your taste.

Common Mistakes to Avoid

• Overcrowding the pot: Too much chicken causes uneven cooking. Stick to 1.5 lbs.
• Skipping sauté: Sautéing spices enhances flavor. Don’t rush this step.
• Using low-fat coconut milk: It results in a watery curry. Full-fat is key.
• Not stirring liquids: Unmixed tomato paste creates uneven flavor. Blend well.
• Opening lid too soon: Quick pressure release makes chicken tough. Use natural release.
• Ignoring burn warnings: Scrape stuck bits before pressure cooking.

Storage and Reheating

Store leftovers in an airtight container. Refrigerate for up to 4 days. Freeze for up to 3 months. Thaw frozen curry in the fridge overnight.

Reheat in a saucepan over medium heat. Stir occasionally. Heat until warmed through (about 5-7 minutes).

Alternatively, microwave in a covered dish. Heat in 1-minute intervals. Stir between intervals. Add a splash of broth if the curry thickens. Avoid reheating multiple times. It affects texture and flavor.

Pairing Suggestions

Serve with cauliflower rice for a keto-friendly meal. Regular rice or naan works for non-keto diets. Pair with a cucumber raita to cool the spice.

A side of roasted vegetables complements the curry. Try green beans or broccoli. For drinks, choose sparkling water with lime.

A light mango lassi balances flavors. For dessert, opt for keto coconut macaroons. Non-keto diners might enjoy mango sorbet. Keep pairings simple to let the curry shine.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes. Chicken breast works well. It’s leaner but may dry out slightly. Cut into uniform pieces. Check doneness after cooking.

How do I make this curry vegetarian?

Replace chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth. Keep other ingredients the same.

Can I make this in a slow cooker?

Yes. Sauté aromatics and spices in a pan first. Add all ingredients to the slow cooker. Cook on low for 6-8 hours.

Is this recipe keto-friendly?

Yes. Use full-fat coconut milk and skip high-carb vegetables like potatoes. Serve with cauliflower rice.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Thaw before reheating.

Can I double the recipe?

Yes. Double ingredients but keep cooking time the same. Ensure your Instant Pot can handle the volume.

How do I reduce the spice level?

Omit cayenne pepper. Reduce black pepper. Add more coconut milk to mellow the flavor.