Two things I really enjoy, a flavourful curry and an Instant Pot meal, when you put them together, it’s pretty perfect. Curry dishes often take a lot of time to develop full flavours, and the meat slow gentle braising to get tender, not true with this Instant Pot Chicken Curry recipe.
I make a big batch of Basmati Rice in my rice cooker, and season it with saffron and turmeric to give it that nice yellow colour and a gentle flavour, and then I add in frozen peas, for a pretty pop of colour and texture. It’s what I remember getting with dinner when I went out with my father, so it’s what I make now. To round out my meal, I serve Garlic Naan, which is on my bucket list to make from scratch, but I’ll admit to buying regular naan and shmeering it with butter and freshly minced garlic before tossing it in the oven to heat. Some day I’ll scratch it off my list but for now this works!
How to make it?
Okay, so let’s cook it you’re probably saying! I agree, lets cook, dinner’s just minutes away from being ready!
I recommend you gather all your ingredients first, opening all your cans, chopping your chicken and veggies for the easiest and shortest prep time.
Once you have everything ready, heat up the Instant Pot, and you’re almost done. Seasonings, Chicken, Veggies, saute, just a few minutes. When cooking my chicken I like to use the medium heat setting to ensure a nice brown sear, which adds depth of flavour for very little effort.
Now all you have to do is add the wet ingredients, canned tomatoes, and curry, coconut milk and coconut cream make it smooth and rich.
See how nice and thick that coconut cream is? Don’t skimp on this, use coconut cream, full fat, full flavour. The rest of the dish is low in fat, so you’ve got a healthy dish over all.. and well, it just tastes better!
We’re almost there, just stir it all together, place the lid on, set it and forget it. It will take a little time to come to temperature, about 10 minutes. cook for 25 minutes, quick release and you’re done! The whole dish, start to finish should take under an hour. Oh yes!
Instant Pot Recipes: Chicken CurryPrint Pin Rate
- 2 chicken breasts cubed
- 4 carrots washed and sliced
- 2 celery sticks sliced
- 2 cups cauliflower florets
- 1 can coconut cream
- ½ cup coconut milk scoop the thick cream from top of can
- 15 ounce can crushed tomatoes
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon pepper
- Set Instant Pot to saute on medium heat. Add oil, and saute chicken until browned, about 2 minutes. Add curry powder, turmeric, salt and pepper; stir until fragrant. Stir in vegetables,canned tomatoes, coconut milk and cream.
- Set manual pressure time for 25 minutes. Allow for a quick release of pressure, stir and serve. Serve over rice.