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Instant Pot Chicken Curry

A quick and easy dairy-free chicken curry that combines tender chicken with coconut milk and spices for a creamy, flavorful experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Curry Ingredients
  • 1 can coconut milk Adds creaminess and rich texture.
  • 2 tablespoons mild curry powder Provides warm, aromatic flavor.
  • 2 tablespoons low sodium soy sauce Enhances umami flavor.
  • 2 tablespoons lime juice Adds refreshing acidity.
  • 1 tablespoon coconut sugar Adds a hint of sweetness.
  • 1 medium red chili Adds spice and color; adjust for heat preference.
  • 3 cloves garlic Enhances flavor.
  • 1 inch ginger Contributes warmth and zest.
  • 1 pound chicken breasts Main protein offering health benefits.
  • 1 medium onion Adds sweetness and depth.
Garnishes and Sides
  • 1/4 cup fresh cilantro For garnish.
  • 1/4 cup fresh basil For garnish.
  • 2 cups cooked jasmine rice Optional, serves as a base for the curry.

Method
 

Preparation
  1. Turn on the Instant Pot on the sauté setting.
  2. Add chicken, curry powder, soy sauce, lime juice, coconut sugar, red chili, garlic, onion, and ginger to the pot.
  3. Pour in the coconut milk and mix well.
Cooking
  1. Close the lid of the Instant Pot and ensure it’s sealed.
  2. Press MANUAL or PRESSURE COOK, then set it for 10 minutes.
  3. Once cooking is complete, carefully release the pressure manually and remove the lid.
Serving
  1. Serve the curry hot, garnished with fresh cilantro and basil, alongside jasmine rice if desired.

Notes

For best results, use fresh ingredients. Let the curry sit for a few minutes after cooking to meld flavors. Consider adding vegetables for added nutrition.