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Pressure-Cooker Chicken Curry

1 review
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 5 min. + releasing

Makes

4 servings

Updated: Jun. 30, 2023
I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. —Jess Apfe, Berkeley, California
Pressure-Cooker Chicken Curry
Pressure-Cooker Chicken Curry Recipe photo by Taste of Home
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Ingredients

  • 2 tablespoons olive oil or ghee, divided
  • 1 pound boneless skinless chicken thighs, cubed
  • 1 large onion, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 1/2 cup chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • Hot cooked rice or naan
  • Chopped fresh cilantro

Directions

  1. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, garlic, ginger, sugar, chicken and salt.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon water. Add cornstarch mixture to pot and let simmer, uncovered, for 5 minutes.
  3. Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

Pressure-Cooker Chicken Curry Tips

How do you thicken curry in an Instant Pot?

If you like a heartier curry, thicken the juices by simmering for 5-7 minutes on the saute setting after pressure cooking to reduce the liquid. Or, try adding in a mixture of cornstarch and water as a thickening agent.Then, bring the mixture to a boil by using the saute setting. Are you an Instant Pot newbie? Check out this must-have Instant Pot manual for more tips.

Nutrition Facts

1 cup: 278 calories, 15g fat (3g saturated fat), 76mg cholesterol, 356mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 23g protein.