Craving a deeply flavorful, comforting chicken curry but don’t have hours to spare? Enter the magic of the Instant Pot! This recipe delivers tender, juicy chicken in a rich, aromatic sauce that tastes like it’s been simmering all day. It’s the perfect, hassle-free meal for a busy weeknight that will fill your kitchen with incredible smells and satisfy your curry cravings.
Ingredients
• Total Time: 45 MIN | Serves: 4For the Curry:
• 1 lb (450g) chicken fillets, chopped into bite-sized pieces
• 5 tbsp (75ml) olive oil
• 1 medium-sized onion, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 6 garlic cloves, finely chopped
• 1 small green chili pepper, chopped
• 1 tbsp (15ml) lemon juice
• 2 cups (475ml) water
• Fresh parsley, for garnishFor the Spices:
• 1 tsp fresh ginger, freshly grated
• 1 tsp ground coriander
• ½ tsp cayenne pepper, ground
• ½ tsp garam masala
• ¼ tsp turmeric powder
• 1 tsp salt
Instructions
1. Prep the chicken by rinsing it under cold water and patting it completely dry with a paper towel. Cut into uniform, bite-sized pieces and set aside.2. Set your Instant Pot to the ‘Sauté’ function on high. Once the display reads ‘Hot,’ add the olive oil. Add the chopped onion, green chili, and garlic, and sauté for 3-4 minutes until the onions are soft and fragrant.3. Add all the spices: grated ginger, ground coriander, cayenne pepper, garam masala, turmeric powder, and salt. Stir constantly for about 30 seconds until the spices are aromatic. This step is crucial for blooming their flavor.4. Add the chicken pieces to the pot. Stir well to coat the chicken in the spice mixture and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.5. Pour in the chopped tomatoes and 2 cups of water. Stir everything together, scraping the bottom of the pot to lift any browned bits (this prevents the ‘Burn’ notice and adds flavor).6. Securely lock the Instant Pot lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 8 minutes on high pressure.7. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the steam release handle to the ‘Venting’ position. Once the pin drops, safely open the lid.8. Stir the curry, then transfer it to serving bowls. Drizzle with fresh lemon juice and garnish with chopped parsley before serving.
Nutritional Information
• Per Serving (based on 4 servings):
• Calories: 396
• Total Fat: 26.1g
• Net Carbs: 5.1g
• Fiber: 1.5g
• Protein: 34g
Pro Tips
• for the Perfect Curry
• For extra tender and flavorful chicken, marinate the pieces in the lemon juice, salt, and a pinch of turmeric for 15-30 minutes before cooking.
• To avoid the Instant Pot’s ‘Burn’ error, make sure to thoroughly scrape the bottom of the pot after adding the water to deglaze any bits of onion, spice, or chicken stuck to the surface.
• For a creamier, richer curry, stir in ¼ to ½ cup of full-fat coconut milk or plain yogurt after pressure cooking. Allow it to warm through on the ‘Sauté’ setting for a minute, but do not let it boil.
FAQ
Q: How can I make this chicken curry creamier
A: For a creamier, richer curry, stir in ¼ to ½ cup of full-fat coconut milk or plain yogurt after pressure cooking. Warm it through on the ‘Sauté’ setting for a minute, but avoid letting it boil.
Q: How do I prevent the Instant Pot ‘Burn’ notice
A: To avoid the ‘Burn’ notice, make sure to thoroughly deglaze the pot after adding the water. Scrape the bottom of the pot to lift any browned bits of onion, spices, or chicken that stuck during the sautéing step.
Q: Can I use chicken thighs instead of fillets
A: Yes, you can substitute boneless, skinless chicken thighs for chicken fillets. The cooking time of 8 minutes on high pressure remains the same, and the thighs will result in very tender, juicy meat.
Q: Is this chicken curry spicy
A: This curry has a moderate level of spice from the cayenne pepper and green chili. For a milder version, you can reduce the amount of cayenne pepper or omit the green chili entirely.
