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A bowl of food on a table, with Chicken and Curry
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4.75 from 4 votes

Instant Pot Curry Chicken & Vegetables

This Curry Chicken and vegetable dinner is so easy to make and takes hardly any time at all, when you make it in your pressure cooker.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 574kcal
Author: Kristie Sawicki

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Makes 6 servings.

Nutrition

Calories: 574kcal | Carbohydrates: 22g | Protein: 31g | Fat: 44g | Saturated Fat: 36g | Cholesterol: 72mg | Sodium: 904mg | Potassium: 1314mg | Fiber: 6g | Sugar: 8g | Vitamin A: 11634IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 6mg