This flavourful Instant Pot Chicken Curry can be made in minutes. Perfect for a weeknight meal!
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If hubby had a love language, it would definitely be Indian food. Make him some curry, and he is a happy man. That’s where this Instant Pot Chicken Curry comes in.
With busy weeknights filled with homework and kids’ activities, you can still have this flavour-filled curry on the table in very little time. Short cuts make it easy – the Instant Pot and pantry staples.
The Instant Pot is definitely still one of my most used items in the kitchen. It helps in making things quickly. I love that with most things, I can dump them in and walk away.
Having a can of crushed tomatoes in the pantry and a bag of fried onions in the freezer helps. You just take the chicken and spices and dump it in the Instant Pot while you get on with doing everything else that needs to be done.
While the curry is cooking, put on a pot of rice or the rice cooker and they can both be ready at the same time.
- 1 lb chicken, cut into pieces
- 3 TB crushed tomatoes
- 2 tsp tomato paste
- 3 TB fried onions
- 1 tsp crushed ginger
- 1 tsp crushed garlic
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric
- 1/2 cup water
- cilantro, for garnish
- Put all the ingredients into the Instant Pot (except the cilantro).
- Set the Instant Pot onto Manual Pressure for 12 minutes.
- Once the time is up, set the valve to Venting.
- Garnish with cilantro and serve with rice.
Prefer a beef curry?
Make beef curry in the Instant Pot in a hurry. Find the recipe here.