The Ultimate 30-Minute Instant Pot Chicken Curry: Flavorful, Fast, & Easy Weeknight Meal
Are you searching for a vibrant, aromatic, and incredibly delicious meal that doesn’t demand hours in the kitchen? Look no further! This **Instant Pot Chicken Curry** recipe is your new weeknight hero. Designed for speed without compromising on flavor, you can have a restaurant-quality meal on your table in under 35 minutes, making it the perfect solution for busy schedules and hungry families.
The magic of the Instant Pot truly shines here, transforming simple ingredients into a rich, tender, and deeply satisfying curry. We highly recommend using **bone-in chicken** for this recipe; the bones infuse the curry with unparalleled depth of flavor and contribute to an exceptionally tender texture. After just 20 minutes of pressure cooking, you’ll find the chicken literally falling off the bone, soaking up all the fragrant spices.
This recipe is a testament to the fact that simple can be spectacular. We’ve streamlined the spice list by leveraging the power of **garam masala**, a popular Indian spice blend that contains a harmonious mix of common spices. This means less rummaging through your spice cabinet and more time enjoying your meal. Get ready to experience a truly “out of this world” curry with minimal effort!
Why You’ll Love This Instant Pot Chicken Curry
- Unbelievably Fast: From prep to plate in around 30-35 minutes, it’s quicker than takeout!
- Bursting with Flavor: A delightful blend of traditional Indian spices creates a rich, complex taste.
- Effortlessly Tender Chicken: The Instant Pot ensures your chicken is moist, juicy, and falls right off the bone.
- Minimal Cleanup: Everything cooks in one pot, saving you time on washing up.
- Nutritious & Wholesome: Made with fresh ingredients, it’s a healthy choice for any meal.
- Dietary Friendly: Naturally low-carb and easily fits into a keto diet when served with appropriate sides.
Fresh ingredients are key to a truly outstanding curry. We’re talking about vibrant onions, juicy tomatoes, pungent ginger and garlic, and a kick from green chilies. Paired with your trusty Instant Pot, you have everything you need to create a culinary masterpiece in minutes.
Selecting high-quality, fresh produce makes a significant difference in the final taste. Aim for firm, ripe tomatoes and onions, and fresh ginger and garlic for the best aromatic base. While the recipe is simple, the quality of your ingredients elevates it.
Essential Ingredients for a Perfect Curry
Our Instant Pot Chicken Curry relies on a few core ingredients that come together to create its signature taste and texture:
- Bone-In Chicken: We strongly advocate for bone-in chicken thighs or drumsticks. The bones contribute essential collagen and marrow, which enrich the sauce and keep the meat incredibly moist. If you prefer, boneless chicken thighs can be used, but reduce the cooking time to 8-10 minutes to prevent them from becoming dry. Boneless chicken breasts are also an option, but they cook even faster (6-8 minutes) and tend to be less forgiving in terms of texture.
- Fresh Aromatics: Onions, tomatoes, green chilies, and ginger-garlic paste form the aromatic foundation. Sautéing these properly builds the initial layers of flavor.
- Garam Masala: This staple Indian spice blend is a game-changer. It typically contains cinnamon, cloves, cardamom, cumin, coriander, and black pepper, among others. Using it saves you from measuring individual spices and ensures a balanced, warm, and fragrant curry.
- Kashmiri Chili Powder: This special chili powder is prized for its beautiful deep red color and mild heat. It adds visual appeal without making the dish overly spicy. If you can’t find it, you can substitute with a combination of paprika (for color) and a tiny pinch of cayenne pepper (for heat, if desired).
- Whole Spices: A cinnamon stick, cloves, and cardamoms are briefly sautéed at the beginning. This process, known as “tempering” or “blooming,” releases their essential oils, infusing the cooking oil and subsequently the entire dish with a wonderful fragrance and depth.
- Water: Essential for building pressure in the Instant Pot and creating the luscious sauce for your curry.
- Fresh Cilantro: A vibrant garnish that adds a burst of freshness and a touch of herbaceousness to the finished dish.
- Salt & Pepper: To season to perfection.
The vibrant color you see in this curry comes primarily from **Kashmiri chili powder**. Unlike other chili powders that can be intensely hot, Kashmiri chili powder provides a gorgeous, rich red hue with only a mild, pleasant warmth, making it perfect for a family-friendly curry.
Once all your fresh ingredients and spices are layered into the Instant Pot, a cup of water is added. This is the magic liquid that helps create the steam needed for pressure cooking and forms the base of your rich curry sauce. Seal the lid, set it, and let the Instant Pot do its work!
The result is a beautifully cooked, tender, and incredibly aromatic chicken curry. The sauce is perfectly rich, and the flavors have melded together seamlessly under pressure. This dish is versatile and pairs wonderfully with a variety of sides. Whether you prefer the fluffy grains of basmati rice, the chewy softness of garlic naan, or simply enjoying it as is for a low-carb option, you’re in for a treat.
Serving Suggestions to Elevate Your Meal
This Instant Pot Chicken Curry is a complete meal on its own, but it truly shines when paired with complementary sides:
- Classic Basmati Rice: The long, fragrant grains of basmati rice are perfect for soaking up every drop of the delicious curry sauce.
- Garlic Naan or Roti: Warm, pillowy garlic naan or simple roti are excellent for scooping up the tender chicken and rich gravy.
- Cauliflower Rice: For a low-carb or keto-friendly option, serve this curry over steamed or sautéed cauliflower rice. It’s an excellent way to enjoy all the flavors without the extra carbohydrates.
- Cooling Raita: A side of cooling cucumber and mint raita (yogurt dip) can provide a lovely contrast to the warmth of the curry.
- Fresh Salad: A simple side salad with cucumber, red onion, and a light vinaigrette adds a refreshing crunch.
- Mango Chutney or Indian Pickles: These condiments can add an extra layer of sweetness, tang, or spice to each bite.
Enjoy these other delicious recipes:
Coconut Chicken Curry
Instant Pot Chicken Curry
Julie Maestre
10 minutes
20 minutes
30 minutes
6 servings
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Ingredients
- 3 lbs bone-in chicken
- 2 onions
- 2 tomatoes
- 4 green chilies
- 2 tbsp garam masala
- 1/2 tbsp Kashmiri powder
- 2 tbsp ginger garlic paste
- 1 cinnamon stick
- 3 cloves
- 5 cardamoms
- 1 cup water
- fresh cilantro
- salt and pepper to taste
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Instructions
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Press the “Saute” function on your Instant Pot and add 2-3 tablespoons of your preferred cooking oil (vegetable, canola, or ghee work well). Allow it to heat up.
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Once the oil is hot, carefully add the whole spices: cardamoms, cinnamon stick, and cloves. Sauté for about 1 minute, stirring constantly, until they become fragrant. Be careful not to burn them.
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Add the chopped onions to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent, or lightly golden. This step is crucial for building a flavorful base.
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Now, add the chopped tomatoes, ginger-garlic paste, and green chilies. Cook for an additional 2-3 minutes, stirring, allowing the tomatoes to soften slightly and the raw smell of ginger-garlic to disappear.
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Stir in the garam masala and Kashmiri chili powder. Season generously with salt and pepper to taste. Mix well to combine all the spices with the aromatic base. Make sure to scrape any bits from the bottom of the pot to prevent a “Burn” warning.
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Carefully add the bone-in chicken pieces to the pot. Pour in 1 cup of water. Stir gently, ensuring the chicken is mostly submerged and coated in the spices. Avoid stirring too vigorously at the bottom once water is added, to minimize risk of burn notices.
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Secure the Instant Pot lid and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and cook on High Pressure for 20 minutes for bone-in chicken.
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Once the cooking cycle is complete, allow for a 5-minute Natural Pressure Release (NPR) before carefully performing a Quick Pressure Release (QPR) by turning the valve to “Venting”. Stand back and allow all the steam to escape before opening the lid.
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Carefully open the lid. Stir the curry gently. Garnish with fresh chopped cilantro for a burst of freshness and color. Serve hot and enjoy!
Notes
This recipe makes wonderful leftovers. The flavors deepen overnight, making it taste even better the following day. Store in an airtight container in the refrigerator for up to 3-4 days.
Tips for Instant Pot Chicken Curry Success
- Deglaze the Pot: After sautéing the aromatics and spices, add a splash of water (or even chicken broth) and scrape the bottom of the Instant Pot liner with a wooden spoon. This prevents any stuck-on bits from causing a “Burn” warning during pressure cooking.
- Don’t Stir After Adding Chicken and Water: For best results and to avoid a “Burn” notice, once you add the chicken and water, do not stir the contents. This helps keep the thicker spice mixture at the bottom from directly contacting the heating element.
- Adjust Spice Level: If you prefer a spicier curry, you can add more green chilies or a pinch of regular red chili powder along with the Kashmiri chili. For less heat, reduce the number of green chilies.
- Consistency Adjustment: If your curry is too thin after cooking, you can use the “Saute” function for a few minutes to simmer and reduce the sauce until it reaches your desired consistency. If it’s too thick, add a little hot water or chicken broth until it’s just right.
- Garnish Generously: Fresh cilantro not only adds visual appeal but also a crucial burst of freshness that brightens the rich flavors of the curry. Don’t skip it!
Storage and Freezing Instructions
This Instant Pot Chicken Curry is fantastic for meal prep or enjoying as leftovers:
- Refrigeration: Allow the curry to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days.
- Freezing: This curry freezes beautifully. Portion cooled curry into freezer-safe containers or bags, removing as much air as possible. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over medium-low heat, or in the microwave. If reheating from frozen, you may need to add a splash of water or broth to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Julie Maestre
10 minutes
20 minutes
30 minutes
Main Entree
Indian
6 servings
464
Easy Chicken Curry, Instant Pot Chicken Curry, Low Carb Chicken Curry
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