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Instant Pot Chicken Curry
Main course

Instant Pot Chicken Curry

A mild, family-friendly chicken curry with a fragrant sauce, ready quickly in your Instant Pot.

0.0 (0 reviews)
Difficulty
Easy
Prep time
15 min
Cook time
- min
Rest time
10 min
Servings
4
Method
Instant Pot
Cuisine
Autre
Category
Main course
Visibility
Public

Ingredients (4 servings)

  • Cubed chicken 2 lb
  • Chopped onion 1 unit
  • Garlic 4 cloves
  • Ginger 1 tbsp
  • Curry powder 2 tbsp
  • Crushed tomatoes 1 cup
  • Coconut milk 1 cup
  • Broth 1/2 cup
  • Salt to taste
  • Cilantro to taste

Preparation

  1. 1
    Sauté onion, garlic, and ginger using the Sauté mode.
  2. 2
    Add curry powder and cook for 30 seconds.
  3. 3
    Add chicken, tomatoes, broth, and coconut milk.
  4. 4
    Cook on high pressure for approximately 6 to 8 minutes.
  5. 5
    Allow a natural release for 10 minutes.
  6. 6
    Adjust seasoning and garnish with cilantro.
Chef's Notes & Tips

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-chicken-curry/. This is a summarized French version for the website. Estimated nutrition per serving is for filling out the recipe card, unless otherwise indicated. No fish/seafood.

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Nutritional information
480
kcal
Calories
34g
 
Protein
22g
 
Carbs
29g
 
Fat
4g
 
Fiber
780mg
 
Sodium
per serving
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Main course

Instant Pot Chicken Curry

A mild, family-friendly chicken curry with a fragrant sauce, ready quickly in your Instant Pot.
Difficulty
Easy
Prep time
15 min
Cook time
- min
Rest time
10 min
Servings
4
Method
Instant Pot
Cuisine
Autre
Category
Main course
Visibility
Public
Ingredients (4 servings)
  • Cubed chicken 2 lb
  • Chopped onion 1 unit
  • Garlic 4 cloves
  • Ginger 1 tbsp
  • Curry powder 2 tbsp
  • Crushed tomatoes 1 cup
  • Coconut milk 1 cup
  • Broth 1/2 cup
  • Salt to taste
  • Cilantro to taste
Preparation
  1. Sauté onion, garlic, and ginger using the Sauté mode.
  2. Add curry powder and cook for 30 seconds.
  3. Add chicken, tomatoes, broth, and coconut milk.
  4. Cook on high pressure for approximately 6 to 8 minutes.
  5. Allow a natural release for 10 minutes.
  6. Adjust seasoning and garnish with cilantro.
Chef's Notes & Tips

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-chicken-curry/. This is a summarized French version for the website. Estimated nutrition per serving is for filling out the recipe card, unless otherwise indicated. No fish/seafood.

Nutritional information (per serving)
480 kcal
Calories
34g
Protein
22g
Carbs
29g
Fat
4g
Fiber
780mg
Sodium
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