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Creamy Instant Pot Chicken Curry

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A quick and easy creamy chicken curry made in the Instant Pot, combining rich spices, tender chicken thighs, coconut milk, and yogurt for a comforting and flavorful dinner in under 30 minutes.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 cup canned crushed tomatoes
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1 cup full-fat coconut milk
  • 1/2 cup plain Greek yogurt, room temperature
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon salt, adjust to taste
  • A handful fresh cilantro, chopped
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Chop the onion finely, mince the garlic, grate the ginger, and cut the chicken thighs into bite-sized pieces. Measure out the spices.
  2. Set the Instant Pot to ‘Sauté’ mode and heat 2 tablespoons of oil until shimmering. Add the chopped onions and cook for 4-5 minutes until soft and golden, stirring occasionally.
  3. Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  4. Add garam masala, turmeric, cumin, chili powder, and coriander. Stir constantly for about 30 seconds to toast the spices.
  5. Pour in the crushed tomatoes and simmer for 3 minutes to reduce slightly and meld flavors.
  6. Add the chicken pieces and stir to coat them in the spiced tomato mixture.
  7. Pour in the coconut milk and gently mix. Season with 1 teaspoon salt. Avoid stirring vigorously.
  8. Seal the Instant Pot lid and set the valve to ‘Sealing’. Cook on high pressure for 8 minutes.
  9. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  10. Open the lid, switch to ‘Sauté’ mode, and gently stir in the Greek yogurt. Heat through for 2-3 minutes without boiling.
  11. Stir in chopped cilantro and lemon juice just before serving.

Notes

Do not rush sautéing onions to develop deep flavor. Bloom spices in oil to maximize aroma. Temper yogurt by stirring it in gradually over low heat to prevent curdling. Cut chicken into even pieces for consistent cooking. Adjust chili powder to taste for spice level. Add a splash of water or chicken broth if curry is too thick.

Nutrition

Keywords: Instant Pot chicken curry, creamy chicken curry, easy chicken curry, quick dinner, pressure cooker curry, Indian chicken recipe

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