Instant Pot Chicken Curry Recipe
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.
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.
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.
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.
- 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.
- 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).
- 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.
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.
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
- Lentil chicken curry
- Chicken Curry Just 6 ingredients
- Quick and Easy Chicken Curry in 15 mins
- Butter chicken
- Stir-fry Chicken Tikka Masala
- See all Indian recipes
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.
Instant Pot Chicken Curry
This Instant Pot chicken curry is quicker than any takeout. It is made with Greek yogurt, curry powder, and garam masala and can also be made in a pressure cooker. Serve it over basmati rice, chapati, or naan for a complete meal.
Video
Ingredients
- 2 lb (1 kg) 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 (20 g) Curry powder homemade recipe here
- 1 tbsp Paprika hot or sweet
- ½ tsp Garam masala
- 1 cup (250 ml) Greek yogurt
- ½ cup Cilantro chopped
- ½ cup (120 ml) Water or broth
- 1 tsp Salt
- ½ tsp Pepper
- 1 tbsp Lemon Juice optional
- ½ tsp Cornstarch
Whole Spices (optional)
- 2 Green cardamom pods
- 4 Cloves
- 2 inch Cinnamon
- ½ Star anise
- 2 Bay leaves
Method
- Instant Pot – Turn the instant pot on sauté mode. Pressure cooker – place the stovetop on medium heat.
- Saute – Add the oil and whole spices. Sauté for 30 seconds. This will flavor the oil with warm spices. Then, add the onions. Sauté until the onions are translucent.1 large Onions, 2 Green cardamom pods, 4 Cloves, 2 inch Cinnamon, ½ Star anise, 2 Bay leaves
- Spices – Next, add the ginger and garlic and saute for another minute. Then add the spices. Add a few tablespoons of water to help cook the spices for a minute or two until they are aromatic.6 – 8 large Garlic cloves, 3-inch piece fresh Ginger, 4 tbsp Curry powder, 1 tbsp Paprika , ½ tsp Garam masala
- Chicken – Add the chicken pieces and sauté until no longer pink. Turn the heat down or switch 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.1 cup Greek yogurt, ½ tsp Cornstarch, 2 lb Chicken
- Gravy – Add the water and chopped cilantro. Season with salt and pepper. Add lemon juice. Ensure all the chicken is well tucked under the liquid to ensure even cooking.½ cup Cilantro, ½ cup Water, 1 tsp Salt, ½ tsp Pepper, 1 tbsp Lemon Juice
- Pressure cookInstant Pot – Turn the saute mode to manual. Close and lock the Instant Pot lid. Close the seal (turn the knob to the sealing position) and set the Instant Pot on high for 10 minutes. Use 6 minutes if you are using chicken breasts.Stovetop pressure cooker – Close the pressure cooker and cook for 10 mins. (use 8 mins for chicken breast).
- Natural release – When done, turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker. Taste and adjust seasoning
- Adjust gravy – For more gravy, add 1/4 to 1/2 cup water and bring to a boil. Alternatively, If there is too much gravy, remove the chicken pieces in a separate dish and cook the sauce until it has been reduced to half. Then, return the lamb pieces to the pot
- Garnish with more chopped cilantro leaves.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.½ cup Cilantro
Notes
- Similar size chicken: cut the chicken into equal size pieces so it cooks evenly. You can use boneless or bone-in chicken. However, the bone-in chicken will add depth of flavor to your chicken curry. You can even use a whole chicken cut into 8 to 10 pieces. And you can also use chicken breast with reduced cooking time. (see recipe above)
- Cook the onions until reduced and almost caramelized. It makes a huge difference in flavor when you cook the lamb with just sauteed onions compared to caramelized onions.
- Layer Flavors: Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor, so don’t make haste.
- Start by sautéing onions. Cook the onions until reduced and almost caramelized. It makes a massive difference in flavor when you cook the chicken with just sautéed onions compared to caramelized onions.
- Then add the ginger and garlic to build a flavorful base for the curry, but do not cook them too long as they can burn easily.
- After that, add in your spices, such as curry or other spices (turmeric, cumin, coriander, etc). Let them become aromatic.
- This layering technique helps to enhance the overall taste of the curry.
- Use Yogurt or Coconut Milk: To create a creamy and luscious sauce, add yogurt or coconut milk to the curry. This adds richness and helps to balance the flavors and tame the heat, if any.
- Cornstarch – we add a little cornstarch to the yogurt to prevent it from curdling under high pressure in the instant pot.
- Optimize Cooking Time: Chicken cooks quickly in an Instant Pot or pressure cooker. Depending on the size of the chicken pieces, cooking times can range from 8 to 15 minutes under pressure. Ensure you follow the recommended cooking time for chicken in your specific appliance to ensure it’s cooked thoroughly.
- Natural Release or Quick Release: After cooking, you can release the pressure naturally or use the quick-release method. The natural release allows the flavors to meld together further, while the quick release is applicable if you’re short on time.
- Adjust Seasonings: Once the curry is cooked, taste and adjust the seasonings as needed. Add more salt, spices, or a splash of lemon juice to achieve the desired flavor balance.
- Let it Rest: If possible, allow the chicken curry to rest for a few minutes before serving. This helps the flavors to develop further and ensures the chicken is tender and juicy.
Equipment you will need
Nutrition
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I love curries and I like how you say you need to try different things and make them your own. I have some of the whole spices you mention….actually I don’t have the cardamon pods but I have the rest. I’m anxious to try this new step. It looks delicious as always!
Thanks, Denise. Yes, that’s what home cooking is all about. Making things your own to suit your preference.
Delicious. I would have to do this in my slow cooker since I don’t have a instant pot.
You can definitely make chicken curry in a slow cooker. In fact, I have a wonderful slow cooker chicken curry recipe as well. But this can just as easily be done on the stovetop.
I love all of the step by step photos! Looks delicious!
Thank you, Sandi.
This curry looks so flavourful! Love how quickly it cooks in the Instant Pot as well 🙂
Yes, very easily Courtney. Thanks
Instant Pots are the best lifesavers! This recipe looks great!
Thank you, Shanika.
Oh yum. I just got an Instant Pot for Christmas but haven’t tried using it to make a curry yet. Will definitely give this recipe a try.
You must try curry in the IP Emily. So easy.
I loooooove curry chicken, it’s one of my most favourite dishes to eat. Now I can make it in my instant pot? Yay!
Thank you, Aleta. Let me know how it was.
i just love curry chicken and making it in the instant pot has made it so much more convenient. great flavors in this recipe – perfect for a quick weeknight meal 🙂
Thank you, Danielle.
I’m just starting to use my Instant Pot more, and this seems like a great recipe to make in it! Love the video too!
Thank you, Leanne.
This looks so delicious! I always thought curry took hours to cook because of the complexities of the flavours. So surprised (happily) that it only takes 20 minutes.
Most people think curry is difficult but not really. I hope you try this.
I’m always looking for new and delicious recipes to try out in the Instant Pot! This one looks amazing.
I think you will love this one Sharon.