Instant Pot Chicken Curry

Do you need a tasty meal in a hurry? This Instant Pot Chicken Curry dish will surely do the trick. I love making curries all year long, but they can take a bit of time. But with the Instant Pot, life is so much easier. Everything is done in one pot, it’s pretty quick and clean up is easy.

Plus, you can’t go wrong with the health benefits of curry.

What is an Instant Pot?

Think of the Instant Pot as a Crock Pot on steroids. It has multiple functions all in one device. You can sauté, pressure cook, steam, and keep your food warm.

It’s a great kitchen tool to have for families on the go, especially if you don’t have the time to throw everything in the slow cooker before heading off to work.

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What’s the big deal about the Instant Pot?

The Instant Pot became a craze for one reason: efficiency. You can make foods that you’d normally slow cook faster. Plus, they taste just as great in the Instant Pot.

Instant Pot Chicken Curry Recipe

Have you ever wanted to have a healthy chicken curry in a hurry? Check out this easy to make Instant Pot Chicken Curry recipe. It's perfect for those nights when you want a healthy dinner that's easy and fast.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6


  • Pressure cooker (Instant Pot, CrockPot Express, etc.)


  • 2 lbs Chicken breasts Cut into 1" chunks
  • 2 Red bell peppers
  • 1 Green bell pepper
  • 1 Small or medium onion
  • 2 Zucchini
  • 1 13.5 oz cans Coconut milk
  • 1 14 oz. can Fire-roasted tomatoes
  • 1.5 Tbsp Curry powder Can use 2 Tbsp of curry paste
  • 1 tsp Tumeric
  • 1 Tbsp Coconut oil


  • Cut the chicken breasts into 1" chunks and set aside.
  • Cut the vegetables and set aside. 
  • Turn the Instant Pot on to Saute. Add the coconut oil. 
  • Add the vegetables and saute for 1 minute. You want to bring the flavors out, but you don't want the vegetables to get soft. Otherwise, they'll be too soft in the curry. 
  • Sautee the chicken until it's browned on all sides – about 5-7 minutes
  • Turn off the saute function on the Instant Pot, add the remaining ingredients and stir them around. 
  • Pressure cook on low for 3 minutes. Note that it may take longer than normal for the pressure to build up because of the amount of liquid in the pot. 
  • Quick-release the steam and carefully open the lid.
  • Serve over brown rice, couscous, or jasmine rice. 


If the curry is watery, you can either leave it as is or take the chicken out and use the Saute function to cook the sauce down for 10 minutes. 

In this recipe, you don’t need a lot and there’s a lot of flexibility as to what you can add. When I created this, I added zucchini from my garden. You can do the same with just about any vegetable.

You can also adjust the amount of heat to add to the recipe. I prefer a nice and spicy recipe, while others don’t. I made this without chili or jalapeños, and it turned out just fine.

However, if you like to have heat in your curry, add a little bit of jalapeño and enjoy.

That’s all there is to it! You now have a fantastic chicken curry made in the Instant Pot. The best part is that clean up is a cinch. I clean up my cutting boards and dishes used to make the curry while the curry is pressure cooking. After you eat, there’s not much left to do.

I hope you enjoyed this recipe. I’d love to hear how it went for you. Leave a comment below!


Heather McDaniel is the founder of Invincible Women Fitness Academy, and a nationally certified fitness and nutrition coach. She helps women over 40 all over the world train their bodies, hearts, and minds so that they can live with confidence and joy.

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