Print Recipe
5 from 1 vote

Instant Pot Chicken Curry

Easy instant pot chicken curry with fresh ingredients and delicious spices. Low carb and keto-friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Entree
Cuisine: Indian
Keyword: Easy Chicken Curry, Instant Pot Chicken Curry, Low Carb Chicken Curry
Servings: 6 servings
Calories: 464kcal
Author: Julie of


  • 3 lbs bone-in chicken
  • 2 onions
  • 2 tomatoes
  • 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


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


Read your instant pot or pressure cooker manual before using.
This recipe makes wonderful leftovers the following day.


Calories: 464kcal | Carbohydrates: 8g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 265mg | Potassium: 480mg | Fiber: 3g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 6.7mg | Calcium: 38mg | Iron: 1.8mg