Instant Pot Chicken Curry is bursting with curry flavor and is easy to make. Make this creamy, hearty chicken meal in less time thanks to the instant pot.
Place all the ingredients in a 6 quart instant pot. Stir thoroughly to combine and make sure that nothing is resting on the bottom of the insert.
Seal the instant pot and cook on high pressure for 12 minutes. After the instant pot beeps after the cook time, release the pressure from the instant pot by moving the valve on the lid from the sealing to the venting position.
Once the pressure has been released. Stir to combine all the ingredients.
Let it cool slightly and then the chicken curry is ready to serve as is or serve over rice and enjoy!
Notes
*Refrigerate the leftovers in an airtight container for up to 5 days.