Instant Pot Chicken Curry

By jiafei

5 Person

20 Minutes

422 Calories

This Instant Pot Chicken Curry is the perfect weeknight dinner for busy families! 5 minutes of cooking time is all it takes to make this in your pressure cooker! Instant Pot chicken curry is the quick and hands-free version of your classic stove-top chicken curry. I call it hands-free because there is not much happening after the Instant Pot lid is closed and everything is set.

Ingredients

3 tsp. Corn starch
1/4 tsp. Black pepper
1 tsp. Salt
1 tbsp. Brown sugar
1 tbsp. Fresh ginger, grated
1 tbsp. Coconut milk
3 tbsp. Mild curry powder
1/3 cup Raisins
10 oz. Pineapple Chunks in Juice, drained
1 Small Onion, diced
1 cup Button mushrooms, quartered
1 Red Bell Pepper, cut into chunks
1/2 Zucchini, cut into chunks
13 oz. Chicken breasts, cut into chunks
3 tbsp. Olive oil

Method

01

Turn on Instant Pot. Press the “SAUTE” button. Add oil and wait until it’s hot before adding chicken pieces in. Saute for 2-3 minutes.
02

Turn off the SAUTE function and add in the rest of the ingredients, except for corn starch. Mix well. Close the lid, turn the vent to “SEALING” and press the “MANUAL” button (pressure cooking). Set the timer to 5 minutes and cook on high pressure.
03

When the Instant Pot finished cooking, press “CANCEL” and wait for the pressure to be released naturally. After, open the lid and press the “SAUTE” button. Stir in corn starch mixed with a tablespoon of water. Cook for about a minute before turning off the pressure cooker completely.
04

Serve with rice!

Related Tags

Chicken Recipes

Chicken Breast Recipes

Instant Pot Recipes

Pressure Cooker Recipes

Instant Pot Chicken Curry

4.4

( By jiafei )

01 Information

Grade easy
Serving 5 servings
Calorie 422 Kcal
Prep Time 15 Mins
Cook Time 5 Mins
Total Time 20 Mins

02 Ingredients

3 tsp. Corn starch

1/4 tsp. Black pepper

1 tsp. Salt

1 tbsp. Brown sugar

1 tbsp. Fresh ginger, grated

1 tbsp. Coconut milk

3 tbsp. Mild curry powder

1/3 cup Raisins

10 oz. Pineapple Chunks in Juice, drained

1 Small Onion, diced

1 cup Button mushrooms, quartered

1 Red Bell Pepper, cut into chunks

1/2 Zucchini, cut into chunks

13 oz. Chicken breasts, cut into chunks

3 tbsp. Olive oil

03 Method

Step 1

Turn on Instant Pot. Press the “SAUTE” button. Add oil and wait until it’s hot before adding chicken pieces in. Saute for 2-3 minutes.

Step 2

Turn off the SAUTE function and add in the rest of the ingredients, except for corn starch. Mix well. Close the lid, turn the vent to “SEALING” and press the “MANUAL” button (pressure cooking). Set the timer to 5 minutes and cook on high pressure.

Step 3

When the Instant Pot finished cooking, press “CANCEL” and wait for the pressure to be released naturally. After, open the lid and press the “SAUTE” button. Stir in corn starch mixed with a tablespoon of water. Cook for about a minute before turning off the pressure cooker completely.

Step 4

Serve with rice!

04 Author