Craving a restaurant-quality curry without the fuss? This Instant Pot Curried Chicken is your answer! Tender chicken is marinated in a rich, creamy blend of yogurt and curry paste, then pressure-cooked with fresh tomatoes and spinach for a vibrant, one-pot meal that’s ready in just an hour. It’s the ultimate weeknight comfort food that tastes like it simmered for hours.
Ingredients
• 1 ½ cups (360g) Plain Yogurt
• 4 lbs (1.8kg) Boneless, Skinless Chicken, cut into 1-inch cubes
• 2 medium Tomatoes, chopped
• 4 oz (113g) Fresh Spinach
• 1/3 lb (150g) Red or Yellow Curry Paste
• 1 tbsp (15ml) Olive Oil
• 1 medium Onion, sliced
• 1 tbsp Fresh Coriander (Cilantro), chopped
Instructions
1. Directions
2. In a large bowl, thoroughly combine the cubed chicken, curry paste, and yogurt. Cover the bowl and refrigerate to marinate for at least 30 minutes.
3. Set your Instant Pot to the SAUTE function on high heat and add the olive oil.
4. Once the oil is shimmering, add the sliced onions and cook, stirring occasionally, until they soften and become translucent, about 3-4 minutes.
5. Stir in the chopped tomatoes and cook for another minute until they begin to break down.
6. Add the marinated chicken mixture to the pot, spreading it in an even layer.
7. Top the chicken with the fresh spinach and chopped coriander. Do not stir at this stage.
8. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on HIGH PRESSURE for 15 minutes.
9. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release valve to ‘Venting.’
10. Once the pin drops, open the lid and give everything a good stir to combine the sauce and wilted spinach.
11. Serve hot with your favorite rice or naan bread and enjoy!
Nutritional Information
• Per Serving: Calories 423 | Total Fats 18g | Net Carbs 6.8g | Protein 40g | Fiber: 6g
Pro Tips
• For an even richer sauce, use full-fat Greek yogurt and stir in a splash of coconut milk after pressure cooking.
• Adjust the spice level to your liking by choosing a mild, medium, or hot curry paste. A pinch of cayenne pepper can also be added with the tomatoes for extra heat.
• This curry is perfect for meal prep. The flavors deepen overnight, and it reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days.
• Serve over fluffy basmati rice or with warm naan bread to soak up every last drop of the delicious sauce.
FAQ
Q: What kind of curry paste should I use for this recipe
A: The recipe is flexible, allowing you to use either red or yellow curry paste. You can also adjust the spice level by choosing a mild, medium, or hot variety to suit your preference.
Q: Can I make this chicken curry ahead of time
A: Yes, this Instant Pot Curried Chicken is perfect for meal prep as the flavors deepen overnight. Store it in an airtight container in the refrigerator for up to 4 days.
Q: How can I make the sauce richer and creamier
A: For a richer sauce, use full-fat Greek yogurt for the marinade. You can also stir in a splash of coconut milk after the pressure cooking is complete.
Q: Is it necessary to marinate the chicken
A: Yes, for the best flavor, the recipe directs you to marinate the chicken in the yogurt and curry paste mixture for at least 30 minutes before cooking.
