This recipe for Instant Pot curry chicken is a delicious but quick and easy take on traditional Indian butter chicken. It is a great option for those who need meal prep recipes and it’s versatile enough that both kid and parents will love it.
One thing I hear often about Indian-inspired recipes is that the spice level is too high. This recipe does not contain a high level of spice because my son will not eat it. The good thing is that you can easily adjust the spice level to your personal preference by adding a little more or a little less of a few things. ( We’ll go into more detail in the recipe, don’t worry!)Jump to Recipe
How to Make Instant Pot Curry Chicken
I really love Indian-inspired recipes. There is just something about the spices used in this cuisine that are irresistible for me. I also have a love of curry after our time in Okinawa. It’s a taste that you definitely crave once you’ve tried it!
1 lb chicken breast
1 can tomato sauce
1 tbsp coconut oil
1 C coconut milk
1/2 to 1 C vegetable or chicken broth
1/2 C unsalted butter, softened
1-2 tbsp water
1 tsp Garam Masala
1 1/2 tsp curry powder
1 1/2 tsp cumin
1 tsp Tumeric
1 tsp ginger
1 1/2 tsp garlic powder
1-2 tsp cornstarch
Chop the chicken breast into 1 1/2 inch pieces. Use salt and pepper to season the chicken breast pieces in a small mixing bowl.
Turn the Instant Pot on to the saute feature and let it heat up for a few minutes. Add the coconut oil to the bowl of the Instant Pot and let it melt.
Add the chicken to the bowl of the Instant Pot and cook until it has fully browned.
Combine the spices in a small mixing bowl and add 1 T of water to form a thin paste. ( You can adjust the amount of water until your paste reaches the desired consistency. )
Add the butter to the Instant Pot and cook until the butter has melted. Add the spices to the bowl of the Instant Pot and stir with a spatula until the chicken is completely coated in butter and spices.
Add the coconut milk and tomato sauce to the bowl of the Instant Pot. Then add the broth to the bowl of the Instant Pot until the liquid just covers the chicken.
Pressure cook on high for 12 minutes and then let the steam naturally release from the Instant Pot pressure cooker. ( This usually takes about 8 to 10 minutes before releasing the steam valve.)
Return the Instant Pot to saute mode and add the cornstarch to the bowl. Stir until the sauce has thickened and serve it with rice and Naan bread.
How to Store Instant Pot Curry Chicken
This meal should be stored in the fridge in an airtight container. It will last about 3 days from the day that it was prepared. You can freeze this meal in an airtight container for about a month before the flavor and texture begin to break down.
Instant Pot Curry Chicken
- 1 lb chicken breast
- 1 can tomato sauce
- 1 Tbsp coconut oil
- 1 C coconut milk
- ½ to 1 C vegetable or chicken broth
- ½ C unsalted butter softened
- 1-2 Tbsp water
- 1 tsp Garam Masala
- 1½ tsp curry powder
- 1½ tsp cumin
- 1 tsp tumeric
- 1 tsp ginger
- 1½ tsp garlic powder
- 1-2 tsp cornstarch
- Chop the chicken into 1½ inch pieces.
- Turn the Instant Pot on to the sautee mode and add the coconut oil.
- Add the chicken to the instant pot and cook until browned.
- Combine the spices in a small mixing bowl. Add 1T of the water at a time until you have a thin paste.
- Add the butter to the Instant Pot and cook until melted. Add the spices and toss until the chicken is fully covered in the butter and spices.
- Add the coconut milk and tomato sauce to the Instant Pot.
- Add the broth to the Instant Pot just to fill it up enough so that the chicken is coverd.
- Pressure cook on high for 12 minutes and then let the steam naturally release from the Instant Pot.
- Return the Instant Pot to saute mode and add the cornstarch to the mix. Stir until the sauce thickens to your preferred curry consistency.