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4.65
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Instant Pot Chicken Curry Recipe
Prepare flavorful chicken with ease when following the Instant Pot Chicken Curry recipe. You can use a mixture of fresh ingredients to make your meat juicy, tender, and absolutely delicious.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
4
people
Calories:
394
kcal
Author:
Becky Hardin
Ingredients
¾
cup
chicken broth
2
tablespoons
soy sauce
2
tablespoons
brown sugar
2
tablespoons
curry powder
3
cloves
garlic
minced
1
1-inch piece of ginger
minced
½
teaspoon
salt
dash
black pepper
1½
pounds
boneless, skinless chicken breasts
cut into bite-size pieces
2
medium-large golden potatoes
peeled and cubed
2
large carrots
sliced
1
cup
coconut milk
1
red bell pepper
sliced
2
tablespoons
flour
Juice of 1 lime
Optional Toppings:
fresh cilantro
chopped cashews or peanuts
lime wedges
Instructions
In the Instant Pot, whisk together the chicken broth, soy sauce, brown sugar, curry powder, garlic, ginger, salt, and pepper.
¾ cup chicken broth,
2 tablespoons soy sauce,
2 tablespoons brown sugar,
2 tablespoons curry powder,
3 cloves garlic,
1 1-inch piece of ginger,
½ teaspoon salt,
dash black pepper
Add in the chicken breasts, potatoes, and carrots; stir to coat in the sauce.
1½ pounds boneless, skinless chicken breasts,
2 medium-large golden potatoes,
2 large carrots
Place the lid on the Instant Pot.
Cook manually on high pressure for 10 minutes.
When the time is up, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure.
Uncover and stir in the coconut milk and the red pepper slices.
1 cup coconut milk,
1 red bell pepper
Press the Sauté button, and simmer for 2-3 minutes. Press the Cancel button.
Squeeze in the lime juice and stir.
Juice of 1 lime
Let the curry sit for a few minutes to thicken a bit. Stir in flour, a little bit at a time, to help thicken the sauce to your desired consistency.
2 tablespoons flour
Give the curry a good stir before serving.
Sprinkle with fresh cilantro, and chopped cashews or peanuts.
fresh cilantro,
chopped cashews or peanuts,
lime wedges
Serve with basmati rice and naan.
Video
Notes
Storage:
Store Instant Pot chicken curry in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition
Calories:
394
kcal
|
Carbohydrates:
19
g
|
Protein:
37
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
162
mg
|
Sodium:
1140
mg
|
Potassium:
832
mg
|
Fiber:
3
g
|
Sugar:
9
g
|
Vitamin A:
6102
IU
|
Vitamin C:
47
mg
|
Calcium:
67
mg
|
Iron:
5
mg