Craving a warm, comforting bowl of curry but short on time? This Instant Pot Chicken Curry is your answer! It’s a true ‘dump-and-go’ recipe that transforms simple ingredients into a deeply flavorful and aromatic meal with minimal effort. Perfect for a busy weeknight, this healthy, low-carb dish delivers all the cozy satisfaction of a slow-simmered curry in a fraction of the time. Let the magic of the pressure cooker do all the work!
Ingredients
• 7 oz / 200g chicken breast, chopped into bite-sized pieces
• 1 cup / 150g cherry tomatoes, chopped
• 1 cup / 100g cauliflower florets
• ¼ cup / 60ml soy sauce or tamari
• 2 garlic cloves, crushed
• 3 cups / 720ml chicken stockSpices
• 2 tbsp / 14g chili powder
• 2 tsp / 4g ground coriander
• 3 tsp / 6g turmeric powder
• 2 tsp / 6g onion powder
• ½ tsp / 1.5g garlic powder
Instructions
1. Directions1. Combine all —chicken, tomatoes, cauliflower, soy sauce, crushed garlic, chicken stock, and all spices—into the inner pot of the Instant Pot. Stir briefly to mix.2. Secure the lid and set the steam release handle to the “Sealing” position.3. Select the “Manual” or “Pressure Cook” button and set the timer for 20 minutes on high pressure.4. Once the cooking cycle is complete, press the “Cancel” button and allow the pressure to release naturally for at least 10 minutes before performing a quick release for any remaining pressure.5. Carefully open the lid, stir the curry, and let it rest for a few minutes before serving hot.
Nutritional Information
• Per Serving:
• Calories: 178
• Total Fats: 3.6g
• Net Carbs: 8g
• Protein: 26g
• Fiber: 2.7g
Pro Tips
• For a richer flavor, use the Instant Pot’s ‘Sauté’ function to brown the chicken pieces in a little oil before adding the remaining .
• To create a creamier sauce, stir in ¼ cup (60ml) of full-fat coconut milk after the pressure cooking is complete and the lid is open.
• Brighten the final dish with a generous squeeze of fresh lime juice and a garnish of chopped fresh cilantro just before serving.
• If you prefer a thicker curry, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the curry on the ‘Sauté’ setting until it thickens.
FAQ
Q: How can I make this Instant Pot chicken curry creamier
A: To create a creamier sauce, stir in ¼ cup (60ml) of full-fat coconut milk after the pressure cooking is complete and the lid is open.
Q: Is this chicken curry recipe low carb
A: Yes, this is a healthy, low-carb dish. According to the nutritional information, each serving contains only 8g of net carbs.
Q: How do I make the curry sauce thicker
A: You can thicken the curry by making a slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the curry on the ‘Sauté’ setting until it thickens.
Q: Do I need to brown the chicken before pressure cooking
A: It is not required for this dump-and-go recipe. However, for a richer flavor, you can use the ‘Sauté’ function to brown the chicken pieces before adding the other ingredients and pressure cooking.
