Instant Pot Chicken Curry Recipe

March 30, 2018 0 Comments

Instant Pot Chicken Curry Recipe

How to Make Indian Style Curried Chicken Thighs in Your Instant Pot

Last night I was home alone and needed a quick and easy meal and was in the mood for Indian cuisine. I purchased a package of boneless / skinless chicken thighs earlier in the day and had in hand all of the other ingredients in my pantry.

For this meal, I decided to make my own curry powder using the Madras Curry Powder (Fairly Hot) recipe but I could have simple used one of the many jars of curry powders I have in my spice drawer. It would have saved a little time, but really not that much.

What I like about making your own blend is you can control the heat. Like it hot, add more heat ingredients. Like it mild, cut back on the peppers.

Using an Instant Pot

I’m still new to my Christmas Instant Pot but so far I like the results I’m getting and the ability to produce a meal in under 30 minutes. This one was so easy and would have taken even less time if I used store bought curry powder rather than prepare my own.  If you have a commercial brand you really like, go for it.

Instant Pot Chicken Curry in a Hurry

Instant Pot Chicken Curry Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: serves 4

Instant Pot Chicken Curry Recipe


2 tablespoons butter

1 large yellow onion, finely choped

2 cloves garlic, minced

1 inch fresh ginger, minced

2 tablespoons tomato paste + 2 tablespoons chicken stock

6 - 8 boneless, skinless chicken thighs

1 tablespoon curry powder - homemade or commercial

2 medium potatoes, cubed to small pieces

3/4 cup chicken stock

1 tablespoons garam masala

3 tablespoons sour cream

How To Prepare At Home

Prep all the ingredients.

Turn your Instant Pot onto Saute mode. Add the butter. Once it melts, add the onion and cook for 2 minutes, then add the ginger. Cook for 2 more minutes, then add the garlic and cook for another 3 - 4 minutes until the onion becomes translucent.

Push the aromatics to the side of the pot and add the tomato paste. Add the 2 tablespoons of chicken stock and cook the tomato pasta for a minute or two. Stir so it doesn't burn or stick to the bottom of the Instant Pot.

Add the chicken thighs to the pot and stir to coat the chicken with the rest of the ingredients.

Add the 3/4 cup of chicken stock, put the lid on the Instant Pot making sure the pressure (steam) release valve is in the Sealing position. Depending on your Instant Pot, you may have or may not have a Poultry mode. Mine does not so I just set it for Meat and set the timer for 14 minutes and let it start.

It takes 5 to 10 minutes for the steam to build up and before the timer starts to count down. Once the time is up, do a Quick Release being careful not to burn yourself with the steam.

When the Instant Pot releases all its pressure, remove the lid, add the potatoes and the garam masala, stir and place the lid back on top. Set the control panel to Manual cook for 7 minutes again making sure the pressure release valve is set to the Sealing position.

When time is up, do another quick release. When the pressure is completely released, carefully remove the cover and turn off the Instant Pot.

Add the sour cream and stir to combine with the other ingredients.

Serve over basmati rice. I used my rice maker to make the rice. I could have used the Instant Pot but I wanted them to be done at the same time.




Last modified on Tue 16 April 2019 4:16 pm

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