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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.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • pressure cooker
  • instant pot


  • 2 lbs Chicken Breasts Cut into 1" chunks
  • 2 Red Peppers
  • 1 Green Pepper
  • 1 Small Onion
  • 2 Small Zucchini
  • 2 13.5 oz cans Coconut Milk
  • 1 14 oz. can Fire-Roasted Tomatoes
  • 2 tsp Curry Powder
  • 1 tsp Tumeric Powder
  • 1 tbsp Coconut Oil


  • Cut the chicken breasts into 1" chunks and set aside.
    Chicken breasts cut into 1" chunks
  • Cut the vegetables and set aside. 
    Cut veggies for Instant Pot Chicken Curry
  • 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. 
    Saute vegetables
  • Turn off the saute function on the Instant Pot, add the remaining ingredients and stir them around. 
    add curry, turmeric, chicken, and coconut milke
  • 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. 
  • 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. 
  • Serve over brown rice, couscous, or jasmine rice. 
    instant pot chicken curry finished