This Curry Chicken and vegetable dinner recipe is so easy to make and takes hardly any time at all, when you make it in your pressure cooker.
I am constantly looking for more and more Instant Pot Chicken Breast Recipes to add to my collection and this is quickly becoming one of our faves.
If you are looking for a quick dinner idea that is packed with lots of flavor, then go ahead and give this one a try and let me know what you think!
Although a lot of chicken curry recipes call for chicken thighs, I prefer to use boneless, skinless chicken breast to make mine. This is just a personal preference since I buy a lot of chicken breast and usually have some waiting in my freezer.
Looking for more Instant Pot Recipes?
Love the flavor of homemade curry but don’t have a lot of time to let it simmer? Try this simple Instant Pot version that allows you to save so much time cooking it all inside your pressure cooker.
Gather these ingredients to make your Chicken Curry.
Then scroll down for full Curry Chicken Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Curry Chicken Dinner Ingredients
- Coconut cream
- coconut milk (scoop the thick cream from top of can)
- Crushed tomatoes
*Saving Dollars and Sense Tip: I don’t saute my chicken. I just throw it all into the pot because I am usually on a time crunch. I don’t think it really hurts the meal at all skipping the first step in this recipe.
How to Make Curry Chicken
Saute chicken in one tablespoon of oil for 1-2 minutes.
Like I mentioned above, you can totally skip this part if you want to.
Add all of the remaining ingredients into your pot.
Add the can of crushed tomatoes.
Add the coconut milk & coconut cream to the pot.
Don’t forget to add all of the spices!!
Set manual pressure time for 25 minutes.
Allow for a quick release of pressure, stir and serve.
Serve over rice if you’d like. We aren’t big rice eaters, so we usually eat this curry recipe as a chicken curry soup instead.
Makes 6 servings.
Instant Pot Curry Chicken & Vegetables
- 2 chicken breasts cubed
- 4 carrots washed and sliced
- 2 celery sticks sliced
- 13.66 ounce can coconut cream
- ½ cup coconut milk scoop the thick cream from top of can
- 15 ounce can crushed tomatoes
- 2 tablespoons curry
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon pepper
- Saute chicken in one tablespoon of oil for 1-2 minutes.
- Add remaining ingredients to pot.
- Set manual pressure time for 25 minutes.
- Allow for a quick release of pressure, stir and serve.
- Serve over rice.
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.