Instant Pot Chicken Curry served over jasmine rice.

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.

Course Main Course
Cuisine Indian
Keyword instant pot chicken curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 People


  • 2 lbs. Chicken breasts Cut into 1" chunks
  • 2 Red peppers
  • 1 Small onion
  • 1 Green pepper
  • 2 13.5 oz cans Coconut milk
  • 1 14 oz can Fire roasted tomatoes
  • 2 tsp Curry powder
  • 1 tsp Tumeric powder
  • 1 Small jalapeƱo pepper Optional
  • 1 tbsp coconut oil


  1. Cut the chicken breasts into 1" chunks and set aside.

  2. Cut the vegetables and set aside. 

    cut vegetables for chicken curry recipe
  3. Turn the Instant Pot on to Saute. Add the coconut oil. 

  4. 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. 

    Saute vegetables for Instant Pot Chicken Curry
  5. Turn off the saute function on the Instant Pot, add the remaining ingredients and stir them around. 

    All ingredients for Instant Pot Chicken Curry
  6. Pressure cook for 7 minutes. Note that it may take longer than normal for the pressure to build up because of the amount of liquid in the pot. 

  7. Quick release the steam and carefully open the lid. The curry will be 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. 

    Chicken curry before it's cooked down in the Instant Pot.
  8. Serve over brown rice, couscous, or jasmine rice. 

    Instant Pot Chicken Curry served over jasmine rice.