Irresistible Instant Pot Chicken Curry Recipe to Savor

Instant Pot Chicken Curry is like a warm hug on a chilly day, filled with spices that dance on your tongue and aromas that can make even the grumpiest of souls crack a smile. Imagine tender chicken swimming in a velvety sauce infused with coconut milk and fragrant spices that will have you dreaming of far-off lands where the sun shines brighter and the curry flows like a river. Keto Crack Chicken It’s the kind of dish you whip up when you want to impress friends or simply want to feel like a culinary genius in your own kitchen.

Now, let’s be real for a moment—cooking can often feel like an episode of a cooking show gone wrong, complete with smoke alarms and kitchen disasters. But fear not! This Instant Pot Chicken Curry Recipe is here to save the day. Whether you’re hosting a cozy dinner party or just trying to impress your significant other (or yourself), this dish promises an extraordinary flavor experience that’s as easy as pie—or should I say, as easy as curry? So roll up those sleeves and prepare for some delicious fun! Korean BBQ Chicken Wings.

Ingredients for Instant Pot Chicken Curry Recipe

Spinach Artichoke Chicken.

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts are ideal; adjust based on how many hungry mouths you’ll be feeding.

• Fresh Garlic: Choose firm garlic cloves for maximum flavor; they’re the little heroes of this recipe!

For the Sauce:

• Coconut Milk: Full-fat coconut milk adds creaminess; don’t skimp here unless you’re going for a sad substitute.

• Curry Powder: Use your favorite blend to pack this dish with flavors that will knock your socks off.

• Onions: Chopped onions add sweetness and depth; they also bring tears of joy (and sometimes sadness) while chopping.

• Ginger: Fresh ginger gives an aromatic zing; it’s like the spice equivalent of a pep talk.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Instant Pot Chicken Curry Recipe

For more inspiration, check out this honey mustard chicken recipe.

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Aromatics

Start by turning your Instant Pot to the sauté function. Add some oil, then toss in chopped onions and minced garlic. Cook until they turn translucent and fragrant—like a kitchen aroma party!

Step 2: Add Ginger and Spices

Stir in freshly grated ginger along with your favorite curry powder. Let those spices bloom for about a minute; trust me, your nose will thank you.

Step 3: Brown the Chicken

Throw in the boneless chicken breasts and give them a quick stir until they’re coated in that glorious spice mixture. You want them looking golden brown—just don’t try to cook them all the way through at this point.

Step 4: Pour in Coconut Milk

Add that luscious full-fat coconut milk into the pot, scraping up any bits stuck on the bottom—those bits are flavor gold! Give everything one last stir before sealing up your Instant Pot lid.

Step 5: Pressure Cook

Set your Instant Pot to high pressure for about 10 minutes. While you wait, imagine yourself lounging on a beach somewhere warm because that’s exactly how this dish makes you feel!

Step 6: Release and Serve

Once done, carefully release pressure (don’t be scared; just follow instructions). Shred the chicken using two forks right in the pot for extra flavor infusion! Serve hot over rice or with naan bread for an unforgettable meal.

Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy every bite of curry goodness!

Perfecting the Cooking Process

Sear the chicken first to lock in those juicy flavors. Then, while the spices dance around, cook your rice or prepare some naan to soak up all that delicious sauce. Timing is everything in this Instant Pot chicken curry recipe.

Add Your Touch

Feel free to customize this dish with your favorite veggies like bell peppers or spinach. You can swap coconut milk for yogurt or use different curry pastes to tailor the heat and flavor profile to your liking.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water and warm it on low heat to keep the chicken tender and flavorful.

Sometimes I whip up this Instant Pot chicken curry recipe when friends come over, and their faces light up with every bite—it’s like I’m a culinary magician conjuring up happiness!

FAQs :

What ingredients do I need for the Instant Pot Chicken Curry Recipe?

To prepare an Instant Pot Chicken Curry, gather chicken thighs or breasts, onion, garlic, ginger, coconut milk, diced tomatoes, and a blend of spices like curry powder, cumin, and turmeric. Fresh cilantro enhances the flavor. Garlic Butter Chicken Recipe You can also add vegetables such as bell peppers or peas. This recipe is flexible; adjust the ingredients based on your preferences or what you have on hand.

How long does it take to cook Instant Pot Chicken Curry?

Cooking chicken curry in the Instant Pot is quick and efficient. The actual cooking time is about 10 minutes under high pressure. However, include additional time for the pot to come to pressure and for natural release afterward. Overall, expect around 30 minutes from start to finish, making it an ideal weeknight meal for busy families.

Can I use frozen chicken for this Instant Pot Chicken Curry Recipe?

Yes, you can use frozen chicken in your Instant Pot Chicken Curry recipe. The cooking time may slightly increase to ensure that the chicken reaches a safe internal temperature. Ensure your Instant Pot is properly sealed before starting the cooking process. This method makes meal prep easier when you’re short on time.

What can I serve with my Instant Pot Chicken Curry?

Your Instant Pot Chicken Curry pairs wonderfully with steamed rice or naan bread. For a healthier option, consider serving it with quinoa or cauliflower rice. Adding a side of fresh salad or roasted vegetables can enhance your meal’s nutritional value and balance flavors beautifully.

Conclusion for Instant Pot Chicken Curry Recipe :

In summary, the Instant Pot Chicken Curry Recipe offers a quick and flavorful dinner option that’s perfect for any night of the week. By using simple ingredients and following straightforward steps, you can create a delicious dish that delights everyone at your table. This recipe not only saves time but also allows room for customization based on personal taste preferences. Enjoy your homemade curry tonight!

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Instant Pot Chicken Curry

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• Author: Amanda
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Instant Pot Chicken Curry is a comforting and flavorful dish that brings the warmth of aromatic spices and creamy coconut milk to your table. This easy-to-make recipe features tender chicken simmered in a luscious sauce, making it perfect for busy weeknights or special gatherings. With just a few simple ingredients, you can create an unforgettable meal that will impress your family and friends alike.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp curry powder
• Salt and pepper to taste

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Instructions

1. Set your Instant Pot to sauté mode. Add olive oil and heat. Sauté onions and garlic until translucent.
2. Stir in grated ginger and curry powder for about a minute until fragrant.
3. Add chicken breasts and coat them with the spice mixture; brown slightly.
4. Pour in coconut milk, scraping up any stuck bits from the bottom of the pot.
5. Seal the lid and set to high pressure for 10 minutes.
6. Once cooking is complete, carefully release the pressure. Shred chicken directly in the pot and stir to combine before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Pressure Cooking
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 2g
• Sodium: 500mg
• Fat: 24g
• Saturated Fat: 19g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 95mg