Instant Pot Curry Chicken

Try this easy instant pot curry chicken for dinner tonight.

I’m back with another family favorite as of late. This instant pot curry chicken dish comes together in a snap. It’s a great recipe if you’re new to instant pot and pressure cooking. There aren’t a lot of ingredients and no complicated instructions. It’s also a great introduction to using the saute function on your electric pressure cooker. The addition of coconut milk and tomato sauce mellow the flavors. If your’e cooking this for your children, cut the curry powder in half. All in all this easy instant pot chicken curry is a great dish to add to your meal plan rotation. I serve it over cooked white rice.

There’s no need for a vegetable side, but steamed broccoli, or even a side salad make a nice addition. Leftovers of the chicken curry freeze well. Just thaw and reheat as needed. You can use chicken thighs (boneless, skinless) instead of chicken breast if you like.

Instant Pot Chicken Curry
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Instant Pot Chicken Curry

Ingredients

  • 2 lbs. boneless chicken breasts cut in bite-sized chunks
  • 1 large onion finely chopped
  • ¼ cup curry powder
  • 1 tsp ground or whole cumin
  • 1 tbsp. ground or finely chopped fresh ginger
  • 1 can coconut cream (preferred, or coconut milk)
  • 1 tsp salt
  • 1 small can of tomato sauce (optional)
  • 2 tbsp. salt

Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute. Do not let ingredients brown.

Add oil and onion, sauté until translucent.

Add chicken, salt and curry powder stir to mix all ingredients well, half cooking chicken.

Pour coconut milk and stir. Add tomato sauce to reduce spice if you wish.

Cover, lock pressure cooker and set to cook on high pressure for 10 minutes.

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Try this simple recipe for instant pot curry chicken. Great over rice.

Don’t own an Instant Pot? I have a recipe for curried chicken cooked on the stove top as well.

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