This instant pot chicken curry recipe is so easy to put in the Instant Pot and come back in a little over half an hour and have a healthy, flavorful meal! I’m in love with my Instant Pot and with Indian food. It all started with my Instant Pot Chicken Korma recipe and now this instant pot chicken curry is one of my favorite recipes.
I love that I can throw all the ingredients in my Instant Pot and then at the end just add some lime juice and a bunch of fresh basil from my kitchen herb garden. And hey, if you don’t have a kitchen herb garden, like I do, try buying the basil plants I’ve seen at several grocery stores and use the top half for this recipe and give it a try to grow the rest of it in your house in a sunny window or with a plant light on them.
Here are some tips and tricks to make this instant pot chicken curry recipe even better:
- I use frozen chicken thighs all the time, so don’t be afraid to try that. The only difference is it takes a bit longer to come to pressure.
- This recipe really is better with chicken thighs, not breasts. Breasts would come out really dry and not nearly as flavorful.
- I’ve stopped bothering with fresh ginger myself and just put two drops of ginger essential oil in. Just make sure it’s food-grade quality.
- If you have children who don’t think they like onions, cut them really small. They will pretty much disintegrate to nothing in the Instant Pot.
- I love the jalapeno in this recipe, but it’s not necessary.
- I really do prefer the Spice Hunter brand of curry powder – and no one is paying me to tell you this. It’s just good and fresh and flavorful.
- If I don’t have fresh limes on hand, I use two drops of lime essential oil instead.
- Personally, if I don’t have fresh basil on hand, I don’t make this recipe. It’s not the same at all with dry basil.
- This recipe would also work just fine in a crock pot. Pretty much the same thing, just cook it on low for 8 hours or high for 4 hours.
- I’ve made this recipe on the stovetop plenty of times too. Just use the ingredients in this recipe but follow the “Traditional Preparation” instructions on this recipe.
Please let me know if you try this instant pot chicken curry recipe and what you think. It’s a staple in our house and I hope it will be in your house too!
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Instant Pot Thai Basil Clean Eating Curry Recipe
I love this Clean Eating curry recipe because it’s so easy to throw it in the Instant Pot and come back when it’s done in a little over half an hour and have a healthy, flavorful meal! It’s also gluten-free and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Main Course
- Cuisine: Clean Eating
- 6 Chicken Thighs (boneless, skinless)
- 1 (13.5 oz) Can Coconut Milk
- 1 Yellow Onion (cut in half and sliced lengthwise)
- 1 Jalapeno (chopped, seeds removed for less heat, if desired)
- 1 Tbl Chopped Garlic
- 1 Tbl Fresh Ginger (grated)
- 1 tsp Real Salt
- 1 Tbl + Curry Powder
- 1 Fresh Lime (juiced)
- 15-20 Leaves Fresh Basil
- Place everything but the lime and basil in the Instant Pot. Place the lid on the Instant Pot and push the Chicken button so it cooks for 15 minutes at high pressure.
- Let come off pressure on it’s own (in reality I usually wait about 10 minutes cause I want to eat it and it’s close enough to off pressure by then). Open the lid and taste the curry and add salt and pepper, as needed.
- Lightly shred the chicken (I often just shred it with a spoon since it gets so tender in the Instant Pot).
- If you like your sauce thicker, you can push the saute button for a few minutes and cook off some of the liquid or add a bit of a thickener, such as cornstarch or arrowroot starch mix with a little cold water in a separate cup and stir. Then add to the curry and saute for a minute or so. I personally love it runny, so there is lots of sauce to go with the rice, but it’s not as traditional that way.
- Add the lime juice and basil to the curry and stir until leaves are distributed through the curry.
- Serve hot over a Clean Eating rice, such as short grain brown rice or quinoa.
- The total cook time does not include the time it takes for the Instant Pot to get to pressure and the time for the natural pressure release. Plan for additional time.
- To cook from frozen chicken thighs, increase the time under pressure to 20-25 mins (instead of 15). Experiment with this timing as it may vary depending on the size of your frozen chicken thighs.
- For best results, do a natural release. If you want to do a quick release, you will need to increase the time under pressure. If the internal temperature of the chicken thighs isn’t high enough (at least 74C (165 F)), cook longer.
Keywords: chicken, coconut milk, basil, Chicken Curry