Instant Pot Chicken Curry

Instant Pot Chicken Curry is a convenient way to prepare a traditional Caribbean dish. Add chicken, potatoes, and spices to the pressure cooker, and in minutes you’ll have a tender, aromatic meal ready to enjoy. Serve it alongside fluffy white rice for an easy weeknight dinner.

For more delicious curry recipes, try my Authentic Guyanese Chicken Curry and Lamb Curry.

Instant Pot Chicken Curry

Chicken curry is one of the first dishes I learned to cook, and this instant pot recipe is a modified version of my mom’s cherished recipe. The aroma that fills my kitchen always brings back fond memories of family gatherings.

As a busy mom, I don’t always have the luxury of hours to spend over the stove. And honestly, when I do have the time, sometimes I just want to relax!

With instant pot curry chicken, I can enjoy the same rich flavors in a fraction of the time. And the best part is, I’m not sacrificing taste.

Why You Should Make Chicken Curry in the Instant Pot

• Quick Alternative: The cooking time for my traditional chicken curry on the stove is 45 minutes, compared to the 10-15 minutes in the instant pot.
• Same Authentic Flavor: This recipe captures the essence of traditional curry flavor with a rich blend of spices like turmeric and garam masala. It’s warm, comforting, and so satisfying.
• Easy to Follow: If pressure cooking makes you nervous, I’ve included helpful tips to ensure your chicken curry turns out perfectly every time.

Can I Cook Chicken Curry in an Instant Pot?

Yes. The Instant Pot acts as a pressure cooker, allowing chicken curry to cook quickly while still developing deep flavor. Instead of simmering on the stovetop for nearly an hour, pressure cooking tenderizes the chicken and infuses the spices in about 10 minutes.

Ingredients for Instant Pot Curry Chicken

Green seasoning is essential for my instant pot chicken curry. With ingredients like cilantro, garlic, and scallions, it boosts the fresh taste.

• Yellow onion: This adds a sweet and savory base to my curry and develops a rich sweetness when sautéed.
• Garlic: Garlic enhances the savory notes and adds depth to the curry.
• Scallions: Scallions provide a mild onion flavor and a pop of freshness. I love using both the white and green parts for added color and texture.
• Cilantro leaves: Fresh cilantro adds a vibrant herbaceous note that brightens the dish and enriches the curry.
• Bone-in chicken thighs: Using bone-in chicken thighs ensures juicy and flavorful meat. The bones add depth to the broth, while the skin is removed for a healthier option.
• Kosher salt: This enhances the other flavors. I always start with a teaspoon and adjust to taste after cooking.
• Garam masala (divided): This warming spice blend brings warmth and complexity to the curry. I use it in two stages to layer the flavors, adding some at the beginning and saving a bit for the end.
• Cooking Oil: I prefer avocado oil for its high smoke point and neutral flavor, but olive oil works well too.
• Yellow curry powder: This blend of spices gives the curry its signature color and flavor. It adds warmth and earthiness, making the dish comforting and inviting.
• Geera (roasted ground cumin): Cumin adds a nutty, earthy depth that complements the other spices. Roasting it enhances its flavor, making it a crucial element in this recipe.
• Gold or russet potatoes (peeled but kept whole): Potatoes add heartiness to the dish and absorb the curry’s flavors. Keeping them whole ensures they cook evenly and maintain their texture.
• Water: Use this to create the sauce and keep the chicken moist.

See recipe card for quantities.

How to Make Instant Pot Chicken Curry

Make Green Seasoning

I start by adding the onion, garlic, scallions, and cilantro to my food processor and blend everything until it’s smooth, which takes about 30 seconds. This creates a flavorful green seasoning that I set aside for later or if you are like most Caribbean people and already have green seasoning on hand, use 2-3 tablespoons to season the chicken.

Season Chicken

Next, I grab my chicken thighs and place them in a bowl. I pour in the blended herbs, sprinkle in ½ teaspoon of garam masala, and add all the salt. I like to let this marinate for at least 30 minutes—overnight in the refrigerator is even better if I have the time!

Bloom Spices

When I’m ready to cook, I set my instant pot to the sauté mode. Once it’s hot, I add some oil and let it heat up for about two minutes. Then, add the diced onions followed by the curry powder, geera (roasted ground cumin), and garam masala directly into the oil, cooking them for about a minute to release those delicious aromas.

Add Chicken & Potatoes to Instant Pot

After that, I add the marinated chicken and give it a good stir for about two minutes. Now it’s time for the potatoes! I add them whole to the pot along with ½ cup of water. I seal up the instant pot, switch off the sauté mode, and set it to pressure cook the chicken and potatoes on high for 10 minutes.

Final Adjustments & Serve

Once the time is up, I carefully release the pressure using the rapid release function, and voilà—my curry is ready! If I notice there’s too much liquid, I let it simmer for an extra 2-3 minutes using the sauté function. Sometimes, I crush a few of the potatoes into the sauce to thicken it up a bit.

Finally, when serving, I gently stir the curry to keep the chicken and potatoes intact. Enjoy!

How to Thicken Instant Pot Chicken Curry

If your curry sauce turns out thinner than you prefer, there are a few easy ways to thicken it. You can crush a few of the cooked potatoes into the serwah to naturally thicken the gravy, or simmer the curry for a few minutes using the sauté function. As the curry cools slightly, the sauce will continue to thicken on its own.

How to Prevent Curry from Burning

1. Start by heating up the instant pot first before adding the oil. You can do this by hitting sauté and waiting until it says hot before adding the oil. ⁣
2. Add your curry powder and spices directly to the oil first then add your seasoned chicken. When I make chicken curry on the stove top I make a paste with my blended herbs and spices. Then I cook that in oil before adding the seasoned chicken. If this is how you make curry and you are tempted to do this, please don’t. It will burn. Ask me how I know! 😂⁣
3. Add ¼ cup of water if you wash your chicken and ½ cup of water if you don’t. I’m not judging you but I don’t want your dish to burn. Then gently scrape the bottom of the pot to remove any stuck on bits before sealing it up to pressure cook. ⁣

Tips for the Best Instant Pot Chicken Curry

• Preheat the instant pot. Always start by heating the instant pot before adding the oil. Set it to sauté and wait until it shows “hot” for the best cooking results.
• Layer your spices. Add your curry powder, garam masala, and geera directly to the hot oil before adding the seasoned chicken. This allows the spices to bloom and enhances the flavor of the dish.
• Adjust water for cooking. If you wash your chicken before cooking, use only ¼ cup of water. If you don’t, use ½ cup to ensure the right consistency.
• Thicken the gravy. If the curry gravy turns out too thin, you can crush some of the potatoes and mix them in, or use the sauté function to cook down the sauce for an additional 2-3 minutes. Keep in mind that the sauce will thicken as it cools.
• Let it rest. After cooking, let the curry sit for a few minutes before serving. This allows the flavors to meld and gives the dish a richer taste.

Serving

This instant pot chicken curry pairs perfectly with fluffy white rice to soak up the rich serwah. For a more traditional option, serve it with warm roti or paratha.

Storage

Once the leftovers have cooled down, store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on the stove, stirring occasionally until it is warmed through.

Frequently Asked Questions