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Instant Pot Chicken Curry Dinner

This creamy, flavorful chicken curry will transport your taste buds straight to comfort town! It's loaded with tender chicken and aromatic spices, and the best part is your Instant Pot does all the heavy lifting. Serve it over fluffy rice and watch your family's faces light up!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper optional, for heat
  • 1 14-ounce can diced tomatoes
  • 1 13.5-ounce can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 2 cups fresh spinach optional
  • Cooked basmati rice for serving
  • Fresh cilantro for garnish

Method
 

  1. Set your Instant Pot to sauté mode and heat the vegetable oil. Add the chicken pieces and cook for 3-4 minutes until lightly browned on all sides. Remove chicken and set aside.
  2. Add the diced onion to the pot and sauté for 3-4 minutes until softened and translucent.
  3. Stir in the garlic and ginger, cooking for about 1 minute until fragrant.
  4. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Stir constantly for 30 seconds to toast the spices.
  5. Pour in the diced tomatoes, coconut milk, chicken broth, and salt. Stir well, scraping up any browned bits from the bottom of the pot. Return the chicken to the pot.
  6. Cancel sauté mode, lock the lid, and set the valve to sealing. Cook on high pressure for 8 minutes.
  7. Quick release the pressure. If using spinach, stir it in now and let it wilt for 2-3 minutes.
  8. Taste and adjust seasoning if needed. Serve over fluffy basmati rice and garnish with fresh cilantro. Enjoy with naan bread if you're feeling fancy!