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Instant Pot Chicken Curry

Instant Pot Chicken Curry

Spicy Instant Pot Chicken Curry will warm your bones on a cool winter night.  It's quick and easy to make in the Instant Pot and it's made will pantry staples.  {gluten free}
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Course: Dinner
Cuisine: Indian
Diet: Gluten Free
Keyword: instant pot chicken curry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 70kcal
Author: Karen Kelly

Ingredients

  • 4 whole chicken breast, skinless, diced
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 tbsp mild yellow curry powder
  • 1 tbsp red curry powder
  • 1 tbsp brown sugar
  • 1 14 oz can light coconut milk
  • 1/2 tsp ginger
  • 1 tsp kosher salt
  • 1/4 tsp pepper

Instructions

  • Heat Instant Pot to saute and add oil.  Add diced onion and cook, stirring until they start to soften about 3 minutes.  Turn off saute function.
  • Add the diced chicken, all spices, and remaining ingredients and give it a good stir.
  • Set Instant Pot to manual High Pressure and close the steam vent. Set timer for 5 minutes.  (If you want fall apart shreddable type chicken set the timer for 10 minutes.)   
  • When the timer beeps, let the Instant Pot release naturally for 10 minutes then turn the valve to venting and carefully remove lid. 
  • Give it a good stir, and serve with cauliflower rice.  Garnish with herbs.

Notes

If you prefer a thicker sauce:
After the chicken is finished cooking remove it from the Instant Pot and turn on the saute function.  In a small bowl mix 1 tbsp cornstarch and 1-2 tbsp water with a fork.  Add to the sauce and cook for a few minutes until it thickens.  Add chicken back in, turn off Instant Pot and serve. 

Nutrition

Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Sodium: 587mg | Potassium: 113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 2.4mg | Calcium: 29mg | Iron: 1.5mg
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