Instant Pot Chicken Curry

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This fast instant pot chicken curry is the perfect meal for a busy weeknight. Have dinner on the table in less than 35 minutes.

I highly recommend using bone-in chicken for this recipe. I cooked this chicken curry for 20 minutes in my instant pot and the chicken was falling off the bone. This is a very simple recipe but it is out of this world. I used garam masala because it includes a bunch of different spices that some people may not have on hand.

Fresh ingredients and an instant pot are all you need.

I used Kashmiri chili powder to give it a deep red color.

Add water, close the lid, and cook for 20 minutes.

Enjoy this with basmati rice, garlic naan, or as is.

Enjoy these other delicious recipes:

Coconut Chicken Curry 

Chicken Tikka Masala 

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Instant Pot Chicken Curry

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Easy instant pot chicken curry with fresh ingredients and delicious spices. Low carb and keto-friendly.

Course: Main Entree

Cuisine: Indian

Keyword: Easy Chicken Curry, Instant Pot Chicken Curry, Low Carb Chicken Curry

Servings: 6 servings

Calories: 464 kcal

Author: Julie of CookedbyJulie.com

Ingredients

• 3 lbs bone-in chicken
• 2 onions
• 2 to matoes
• 4 green chilies
• 2 tbsp garam masala
• 1/2 tbsp Kashmiri powder
• 2 tbsp ginger garlic paste
• 1 cinnamon stick
• 3 cloves
• 5 cardamoms
• 1 cup water
• fresh cilantro
• salt and pepper to taste

Instructions

1. Press the saute function on your instant pot and add oil.
2. Add the cardamoms, cinnamon stick, and cloves. Cook for 1 minute.
3. Add the onions and cook for 5 minutes or until translucent.
4. Add the tomatoes, ginger/garlic paste, green chilies and cook for an additional 2 minutes.
5. Stir in the garam masala and Kashmiri chili, season with salt and pepper.
6. Add the chicken and water and stir.
7. Close the lid, seal the valve, cook high pressure for 20 minutes.
8. Release the steam before opening the lid.
9. Garnish with fresh cilantro and enjoy!

Recipe Notes

Read your instant pot or pressure cooker manual before using.

This recipe makes wonderful leftovers the following day.

Nutrition Facts

Instant Pot Chicken Curry

Amount Per Serving

Calories 464 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 8g40%

Cholesterol 188mg63%

Sodium 265mg11%

Potassium 480mg14%

Carbohydrates 8g3%

Fiber 3g12%

Sugar 2g2%

Protein 32g64%

Vitamin A 350IU7%

Vitamin C 6.7mg8%

Calcium 38mg4%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.