Instant Pot Chicken Curry (or Pressure Cooker) 20 mins

Name: Instant Pot Chicken Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 lb Chicken (boneless or bone-in chopped); 2 tbsp Cooking oil or ghee; 1 large Onions (diced); 6 - 8 large Garlic cloves (minced); 3-inch piece fresh Ginger (grated); 4 tbsp Curry powder (homemade recipe here); 1 tbsp Paprika (hot or sweet); ½ tsp Garam masala; 1 cup Greek yogurt; ½ cup Cilantro (chopped); ½ cup Water (or broth); 1 tsp Salt; ½ tsp Pepper; 1 tbsp Lemon Juice (optional); ½ tsp Cornstarch; 2 Green cardamom pods; 4 Cloves; 2 inch Cinnamon; ½ Star anise; 2 Bay leaves

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This Instant Pot chicken curry is quicker than any take-out. Made with Greek yogurt, curry powder, and garam masala, this can also be made in a pressure cooker in just 20 minutes. Served over basmati rice, chapati, or naan for a complete meal.

A skillet with chicken curry. — Chicken Curry in Instant Pot or Pressure Cooker

Growing up, pressure cookers were not optional in our house — they were essential. My mom was a single mother raising three kids, working long hours, and somehow still managed to get a hot meal on the table. Most days, she’d walk through the door exhausted, throw everything in the pressure cooker, and let the whistle do the magic. No time for slow simmering — life just didn’t allow it.

So honestly, when I use the Instant Pot now, I don’t see it as a modern convenience. I see it as continuing the tradition. My mom had her old-school stovetop pressure cooker; I’ve got one that doesn’t scare the daylights out of me with surprise whistles. Same idea. Same hustle.

This lamb curry is my go-to when I want something that tastes like it’s been bubbling away for hours, but I’ve got, let’s say… less than an hour and a lot of hungry faces. It’s rich, flavorful, loaded with spices, and that fall-apart lamb? Melt-in-your-mouth perfection.

It’s not just fast food. It’s smart food — and a little homage to the woman who taught me how to make things happen when time was never on her side.

Why make this Indian curry?

This chicken is fork-tender and melts in the mouth thanks to the pressure-cooking technique used in an Instant Pot or pressure cooker.
Also, the sauce is a rich yogurt-based sauce, making for a creamy, rich gravy that works perfectly over rice or bread. Today, I served it with Indian chapati, yet naan works just as well.
The best thing about this chicken curry is that it does not take long to cook – just 20 minutes.
If you do not have an Instant Pot or stovetop pressure cooker, you can still make this on the stovetop using a saute pan. And, follow the whole process as outlined in the recipe below.

Instant pot with chicken curry cooking. — Chicken Curry in Instant Pot or Pressure Cooker

Ingredients and substitute

Chicken – I like using boneless skinless chicken thighs and leg meat for curries, and you will see almost all my curry recipes are boneless or bone-in chicken thighs. You can also use the breast with a reduced cooking time. (details below). Try cauliflower, butternut squash, sweet potato, tofu, or tempeh instead of chicken to make this a vegetarian version.
Cooking oil – I like canola or sunflower oil, but you can also use olive oil, coconut oil, or avocado oil.
Onion – If you like a bit of sweetness in your curry, use red onions. Since they cook down and become sweet. Today, I have used regular brown onions.
Ginger and garlic – Onion, ginger, and garlic are an absolute must when making curry. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference.
Curry powder – I have used my homemade curry powder today. And yet, you can use store-bought curry powder. These days, this is easily found in most supermarkets on the spice rack.
Garam masala – This Indian spice mix is a combination of warm spices like cinnamon, cloves, cardamom, bay leaves, etc. You can buy or make your own homemade Garam Masala.
Greek yogurt –Greek yogurt is thick and high in fat compared to plain yogurt. This makes the curry thick, and the yogurt does not split when cooking.
Whole spices – These are the little-added extra that takes a recipe from good to excellent in terms of flavor. Having said that, often, people don’t like the overwhelming heat in curries. So feel free to omit these.

Ingredients collage for chicken curry in instant pot. — Ingredients: Chicken Curry in Instant Pot or Pressure Cooker

Step-by-step: Instant Pot chicken curry recipe

Instant Pot – Turn the Instant Pot on to sauté mode.
Pressure cooker – place the stovetop pressure cooker on medium heat.
Add the oil and whole spices. Sauté for 30 seconds. This will flavor the oil with warm spices.
Sauté onions – Then add the onions. Sauté until the onions are translucent.
Pro tip – We want the onions to cook down a bit, so it adds a nice sweet flavor to the dish. Adjust the temperature to prevent the onions from burning.

Progress pictures collage sautéing the onions in the instant pot. — Sauté: Chicken Curry in an Instant Pot or Pressure Cooker

Next, add the ginger and garlic – saute for another minute. Then, add the spices ( curry powder, paprika, and garam masala). Add a few tablespoons of water to help cook the spices for a minute or two until they are aromatic.
Turn the heat down or turn the saute function off to reduce the temperature. Add the cornstarch to the Greek yogurt and combine well. Then, add the Greek yogurt to the Instant Pot and mix well.
Pro tip – The cornstarch slurry in the yogurt will prevent it from curdling in the curry, but the heat must be medium to low.

Progress pictures collage for making the curry in the instant pot. — Gravy Chicken Curry in an Instant Pot or Pressure Cooker

Add the water or chicken broth and chopped cilantro. Season with salt and pepper. Make sure all the chicken is well tucked under the liquid to ensure even cooking.
Pressure cook
- Instant Pot – Turn the sauté off to manual mode. Close and lock the Instant Pot lid. Close the seal (turn the nob to the sealing position) and set the instant pot high for 10 minutes. Use 6 minutes if you are using chicken breast.
- Stovetop pressure cooker – close the pressure cooker and pressure cook for 10 mins. (8 mins for chicken breast).

Progress pictures collage making curry in the instant pot. — Garnish Chicken Curry in an Instant Pot or Pressure Cooker

Natural release – When done, turn off and let natural release for 10 minutes. Open the Instant Pot or pressure cooker. Taste and adjust seasoning
Pro tip – It is best to use natural release with curries; otherwise, the spray of spices in the quick release can clog the Instant Pot valve, which is difficult to clean.
Adjust the gravy – For more gravy, add 1/4 to 1/2 cup of water and bring to a boil. Alternatively, if there is too much gravy, remove the chicken pieces in a separate dish and continue to cook the sauce until it has been reduced by half. Then, return the lamb pieces to the pot
Pro tip – We remove the meat from the pot so it does not overcook.
Garnish with more chopped cilantro leaves. Store leftovers in an airtight container for 4 to 5 days.
Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.

An Indian dish with chicken curry. — Pressure-cooking Chicken Curry in an Instant Pot or Pressure Cooker

Can I make this on the stovetop?

Follow the same process as above, but use a stovetop pan or Dutch oven. Then, instead of pressure cooking, continue to cook on medium heat for 20 minutes or until the chicken is cooked through.
Pro tip – A good sign that the curry is ready is that the fat (oil and chicken fat) will be visible on top of the curry.

An Indian dish with chicken curry and fork. — Chicken Curry in Instant Pot or Pressure Cooker

What Do You Serve This Curry With?

No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:

Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy.
Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
Samosas – Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.

You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!

If you like curry, try our other family favorites

Easy Peasy Curry Lentils

Delicious Butternut Squash Curry Recipe

Authentic Chicken Tikka Masala

Baked Curried Chicken Thighs Recipe

Frequently asked question

How long will chicken made in the instant pot or pressure cooker last?

Chicken curry made in an instant pot or pressure cooker will keep in the fridge for 4 to 5 days. It can also be frozen in the freezer for up to a month.

What can I do if my curry is too spicy?

The easiest method is to add starchy vegetables like Yukon gold potatoes, carrots, cauliflower, or parsnips so they can absorb some of the spices. You can also use some tomato paste, as the acidity in the tomatoes reduces some of the spiciness.

Why did my yogurt curdle/split when cooking?

You have to use full-fat Greek Yogurt. Greek yogurt is thicker and higher in fat than plain yogurt. This makes the curry thick, and the yogurt does not split when cooking. If you want to use regular yogurt, don’t add it in the beginning, but at the end, after pressure cooking. Then, just mix it in until well combined.

What do you serve with chicken curry?

You can eat an Indian curry with Indian naan or garlic naan, Indian chapati, Sweet potato chapati, or steamed basmati rice, or try my rice pilaf with fruit and nuts. Today, I serve it with some homemade roti, which is an Indian no-yeast flatbread.

What is the substitute for curry powder?

You can buy or make your own homemade curry powder. That said, if you don’t have curry powder, you can use these individual spices.
1 tbsp coriander powder,
1 tsp cumin powder,
¼ tsp turmeric
1 tbsp sweet or hot paprika.

Veena Azmanov