Instant Pot Chicken Curry

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Chicken curry is packed with flavor and is so easy to make in the Instant Pot! The rich coconut curry base is loaded with chicken and flavor and will make you forget about all other chicken curries. Serve it over white rice, and you’ve got a delicious meal that everyone will love.

I love chicken curry and it is one of my go-to recipes when I want something hearty and flavorful, but don’t have a lot of time.

This recipe is an adaptation of the Chicken Curry Soup recipe at Paint The Kitchen Red. Neena, the blogger behind the blog, is a bit of an Instant Pot expert and her posts are quite comprehensive. If you have ever been wary of using an Instant Pot – don’t be. Just check out her blog and follow her detailed step-by-step directions.

There are a few changes that I made to Neena’s recipe, mainly because my family prefers white meat. This has become my husband’s favorite recipe and my children and I love it, too.

For the original recipe and no-fail directions, click here. You’ll love it, especially if you like dark meat. For my spin on the soup, read on.

Ingredients

• Ghee or butter
• Onion
• Garlic
• Ginger
• Jalapeno
• Curry powder
• Salt and pepper
• Chicken breasts (cooked and shredded)
• Chicken broth
• Petite diced tomatoes
• Baby spinach
• Coconut milk
• Rice

Instructions

1. On Sauté mode, melt ghee or butter and add onions. Sauté for 2 minutes.
2. Add garlic, ginger, and jalapeno and cook for another minute.
3. Add seasonings and stir.
4. Add chicken broth, shredded chicken, and tomatoes and stir well. Place the lid on Instant Pot and cook on Manual for 5 minutes.
5. Allow the pressure to release naturally for 10 minutes. Turn the valve and release any remaining pressure.
6. Stir in the coconut milk and spinach. Place lid on Instant Pot and cook on Sauté setting for 10 minutes.
7. Remove lid and serve over rice, if desired.

Kitchen Notes

There are two options for the chicken: either pressure cook chicken breasts and use the meat right away, or use frozen shredded chicken breast meat (there’s no need to thaw it in an Instant Pot). Wholesome Yum has a great tutorial for how to pressure-cook chicken breasts in an Instant Pot.

Chicken Curry Recipe

Rich and creamy, this chicken soup with curry will become a staple in your home.

4.80 from 5 votes

Print Pin Rate

Course: Main Dishes

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 people

Calories: 593kcal

Author: Lynda – Southern Kissed

Ingredients

• 2-3 Tbsp ghee or butter
• 1 large onion diced
• 2 tablespoons garlic minced
• 2 tablespoons ginger minced
• 1 jalapeno sliced
• 3 tablespoons curry powder
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• 2 pounds chicken breasts cooked and shredded
• 4 cups chicken broth
• 1 can petite diced tomatoes
• 3 cups baby spinach
• 1 can coconut milk
• Cooked rice optional

Instructions

• On Sauté mode, melt ghee or butter and add onions. Sauté for 2 minutes.
• Add garlic, ginger, and jalapeno and cook for another minute.
• Add seasonings and stir.
• Add chicken broth, shredded chicken, and tomatoes and stir well. Place the lid on Instant Pot and cook on Manual for 5 minutes.
• Allow the pressure to release naturally for 10 minutes. Turn the valve and release any remaining pressure.
• Stir in the coconut milk and spinach. Place lid on Instant Pot and cook on Sauté setting for 10 minutes.
• Remove lid and serve over rice, if desired.

Nutrition

Serving: 1 | Calories: 593kcal | Carbohydrates: 18g | Protein: 52g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Cholesterol: 170mg | Sodium: 1385mg | Fiber: 4g | Sugar: 3g

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We like to serve the soup over cooked rice, but you can omit that if you don’t like rice or if you are cutting back on carbs. Either way, it’s delicious!

Don’t forget to check out Neena’s recipes at Paint The Kitchen Red. You can thank me later.

Be sure to come back and tell us how your curry turned out!