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.
Ingredients
Scale
- 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
Instructions
- Set your Instant Pot to sauté mode. Add olive oil and heat. Sauté onions and garlic until translucent.
- Stir in grated ginger and curry powder for about a minute until fragrant.
- Add chicken breasts and coat them with the spice mixture; brown slightly.
- Pour in coconut milk, scraping up any stuck bits from the bottom of the pot.
- Seal the lid and set to high pressure for 10 minutes.
- 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