Instant Pot Chicken Curry

5 from 3 votes

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.

Prep Time15

Cook Time12

Total Time27

Course: Main Course

Cuisine: Indian

Servings:

Author: Carrie Barnard

Cost: $10.81 Recipe, $1.80 per Serving

Ingredients

1 ½ pound chicken breasts diced into 1 inch pieces
1 pound Russet Potatoes peeled and dice into 1 inch pieces
2 carrots peeled and diced
2 tablespoons yellow curry powder
1 can full fat coconut milk 14 oz
1 fresh lime juiced
1 tablespoon minced garlic
1 cup chicken broth
½ teaspoon ground ginger
2 tablespoon brown sugar
1 teaspoon salt
2 tablespoons cornstarch

Instructions

Add the chicken, potatoes, carrots, curry powder, coconut milk, lime juice, garlic, chicken broth, ginger, brown sugar, and salt to a 6-quart Instant Pot. Stir well to combine.
Secure the lid and set the valve to the sealing position. Cook on high pressure for 12 minutes.
When the cooking time is complete, carefully turn the valve to the venting position to quick release the pressure.
Once all the pressure has released, remove the lid.
In a small bowl, whisk the cornstarch with a small amount of liquid from the Instant Pot until smooth. Stir the mixture back into the curry.
Let the curry sit for a few minutes to thicken slightly. Serve as is or over rice.

Notes

*Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition