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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 mins
Cook Time 30 mins
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.