Instant Pot Chicken Curry

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Bring to Pressure: 5-15 minutes
  • Cook Time: 18 minutes
  • Total Time: 38 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: Indian


This Instant Pot Chicken Curry is a delicious solution to the weeknight dinner dilemma. With no sautéing required, it’s quick and easy to pull together in a matter of minutes.
I suggest using ¼ cup chopped cilantro, ¼ cup chopped red bell pepper, and 1 lime cut into wedges for garnish and serving with basmati rice or naan bread,


  • 1 (15 oz.) can crushed tomatoes
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp. tomato paste
  • 2 cloves garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • 2 lbs. boneless, skinless chicken breast cut into 1-inch pieces
  • 4 medium carrots cut into 1-inch thick coins
  • 1 medium yellow onion, chopped
  • 1 (13.5 ounce) can coconut milk, full fat


  1. Add the crushed tomatoes, chicken stock, tomato paste, garlic, ginger, curry powder, cumin, and salt in inner pot of your Instant Pot or pressure cooker. Stir to combine.
  2. Layer the chicken, carrots, and onion in the inner pot. It’s not necessary to stir.
  3. Close and lock the lid. Make sure the steam release handle is in the sealed position.
  4. Select PRESSURE COOK and cook on HIGH for 4 minutes of cooking time.
  5. Allow to NATURAL RELEASE for 10 minutes.
  6. Turn the steam release handle to the venting position to release any remaining steam.
  7. When the valve has dropped, unlock the lid and open carefully.
  8. Press CANCEL and choose the SAUTÈ function.
  9. Add the coconut milk and heat through.*


*To thicken sauce: If you prefer a thicker sauce, combine 2 tablespoons cold water with 1 tablespoon of cornstarch and add along with the coconut milk cooking until the sauce has thickened.