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Easy Instapot Chicken Curry - Weeknight Comfort With Big Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • Onion: 1 medium yellow onion, finely chopped
  • Garlic: 3–4 cloves, minced
  • Ginger: 1 tablespoon fresh, grated (or 1 teaspoon ground in a pinch)
  • Tomato: 1 can (14.5 oz) diced tomatoes or 1.5 cups fresh tomato puree
  • Coconut milk: 1 can (13.5–14 oz) full-fat
  • Oil or ghee: 1–2 tablespoons
  • Chicken broth or water: 1/3 cup (to help the pot come to pressure)
  • Spices: 2–3 tablespoons curry powder (mild or hot)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4–1/2 teaspoon cayenne (optional, for heat)
  • 1 teaspoon garam masala (to finish)
  • Salt and pepper: to taste
  • Lime or lemon: 1, for finishing
  • Fresh cilantro: a small handful, chopped
  • Optional add-ins: peas, spinach, bell pepper, or potatoes (small dice)
  • To serve: cooked basmati rice or warm naan

Method
 

  1. Prep the chicken. Pat the chicken dry and cut into bite-size pieces. Season lightly with salt and pepper. This helps the meat stay flavorful and tender.
  2. Sauté aromatics. Set the Instant Pot to Sauté (Normal). Add oil or ghee. Cook the chopped onion for 3–4 minutes until softened. Stir in garlic and ginger for 30–60 seconds, just until fragrant.
  3. Toast the spices. Add curry powder, cumin, coriander, and turmeric. Stir for 30 seconds to bloom the spices. If the pot looks dry, add a splash of oil to keep spices from sticking.
  4. Deglaze. Pour in the broth or water and scrape up any browned bits from the bottom. This prevents the burn warning and builds flavor.
  5. Add tomatoes and chicken. Stir in the diced tomatoes. Add the chicken and any firm veggies (like potatoes or bell peppers). Mix well so everything is coated.