Instant Pot Chicken Curry

Instant Pot Chicken Curry is a quick way to enjoy traditional Caribbean curry chicken without spending hours at the stove. The pressure cooker tenderizes the chicken and potatoes in about 10 minutes, creating a rich curry gravy that’s ready for the table in around 30 minutes.

Course Chicken

Cuisine Caribbean, Guyanese

Keyword Chicken curry in instant pot, Chicken curry instant pot, how to make instant pot chicken curry, instant pot chicken curry, Instant pot curried chicken, Instant pot curry chicken

Prep Time 10

Cook Time 10

Marinating Time (Optional) 30

Servings

Calories 604kcal

Equipment

Instant Pot or pressure cooker

Ingredients

4 lbs chicken thighs (bone in, skin removed)
2-3 tbsp green seasoning (see notes)
1 tsp kosher salt (more to taste if needed)
1 tsp garam masala (divided)
2 tbsp oil (light tasting and suitable for cooking)
1 small yellow onion (diced)
1/4 cup yellow curry powder (I love Indi Curry)
1/2 tsp Geera (roasted ground cumin)
1 lb gold or russet potatoes (peeled but kept whole)
½ cup water

Instructions

Add the chicken thighs to a bowl followed by the green seasoning, 1/2 tsp garam masala and all of the salt. Let marinate for 30 minutes or overnight in the refrigerator if time allows.
When ready to cook set your instant pot to sauté. Most instant pots will tell you when it is hot. Once the instant pot is hot, add the oil. Allow the oil to come up to temperature (about 2 minutes), add the onions and cook until translucent.
Add the curry powder, geera and remaining garam masala directly to the oil. Stir to combine. Cook for a minute a minute or two, stirring once or twice.
Add the marinated chicken. Cook the chicken for about 2 minutes, stirring once or twice, then add the whole potatoes and the water.
Seal up the instant pot, exit out of the sauté mode, then pressure cook the chicken and potatoes for 10 minutes on high. After 10 minutes, release the pressure using the rapid release function and your curry is ready!

Notes

You can find the recipe for green seasoning here. Or you can blend together 6 cloves of garlic, 2 scallions and a few stems of cilantro to use as the marinade for the chicken in this recipe.
If you wash your chicken before cooking, you may only need ¼ cup of water as some liquids remain after washing.
If there is too much liquid, let the curry cook down for 2-3 minutes using the sauté function. You may also crush a few of the potatoes into the sauce to thicken it.
Once the curry is done pressure cooking gently stir when serving so as not to make the chicken and potatoes mushy.

Nutrition