Instant Pot Chicken Curry

  • Currently 4/5
This incredibly easy and customizable recipe is full of flavor. Play with the amounts of curry and sugar to suit your tastes. You can also try adding vegetables, raisins or nuts.
1 Tbsp vegetable oil
1 medium onion
4 Tbsps curry, divided
2 cloves garlic, chopped
1 (14.5 oz) can diced tomatoes, drained
1 (6 oz) can tomato paste
1/2 cup chicken broth
1 - 2 Tbsps sugar
2 lbs boneless, skinless chicken breasts
Salt and pepper to taste
1 (14 oz) can cream of coconut
1. Turn on Instant Pot and select Sautee function. Add oil; when hot, add onion and cook for about 1 minute (cook 2 minutes if using frozen onion). Add 3 Tbsps curry powder and garlic. Mix well and cook for about 2 minutes. If it starts to burn or sick to the bottom, turn off the Sautee function. Once the curry is fragrant, turn off the Sautee function and stir in the diced tomato, tomato paste, chicken broth, and sugar.
2. Poke holes into each side of the chicken breasts. Season both sides with the salt, pepper, and remaining 1 Tbsp curry powder. Place chicken in the Instant Pot. Close and lock the lid. Set the valve to "Sealing." Select high pressure, and cook time to 20 minutes (may need only 10 minutes for smaller breasts). Allow 10-15 minutes for the pressure to build.
3. Once the cook timer goes off allow the pressure to naturally release for 10 minutes, then do a quick release. Unlock and remove the lid.
4. Shred the chicken using two forks. Turn on the Sautee function; cook and stir until liquid is lightly boiling, about 2-3 minutes. You may need to turn the Sautee function off if it starts getting too hot, or you may skip this step if you feel your mixture is thick enough.
5. Turn on the Keep Warm function. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Meal   DinnerDish   Main Dish
Main Ingredient   ChickenStyle   Kid Pleasers
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes

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