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Instant Pot Chicken Curry: Quick Authentic Weeknight Recipe

Chicken Curry Recipe in the Instant Pot with Potatoes is a mild Indian-inspired dish that kids and adults both enjoy. Tender chunks of chicken with potatoes and carrots simmer in a creamy coconut curry — a true one-pot meal.

Instant Pot Chicken Curry with Potatoes is one of my reliable weeknight favorites. It’s different enough to be exciting, yet simple to prepare. With potatoes included, you don’t need a separate side — just serve it over rice or a fresh salad.

A bowl of white rice with chicken curry on top. There are chunks of chicken, potatoes and carrots in a curry sauce. Three lime wedges are on the edge of the bowl and fresh parsley is sprinkled on top. There are forks and spoons next to the bowl. In the background is a container of salt and pepper and another serving of chicken curry.

Why the Instant Pot Works

The Instant Pot has changed the way many of us cook. It speeds up dinner prep and lets you sauté, pressure cook and finish a dish in one pot. For busy evenings, it’s ideal: a quick base of aromatics, add the protein and vegetables, and you’re on your way.

Instant Pot Chicken Recipes

Whether you’re making this chicken curry or another Instant Pot chicken dish, electric pressure cookers dramatically shorten cook times and make busy weeknights manageable. You can even cook from frozen in many cases — just be aware that frozen chicken can add extra liquid to the final dish.

A bowl of chicken curry with chunks of chicken and potatoes and carrots in a curry sauce. Parsley leaves are scattered on top and on the table next to the curry. A fork and spoon and a plate with lime wedges are in the background.

About This Chicken Curry

This Instant Pot chicken curry combines chicken, Yukon gold potatoes and carrots in a simple coconut curry sauce. The sauce is mildly spiced and subtly sweet from coconut cream — great for families and anyone who prefers less heat. It also stores well and can be prepped ahead for an easy reheat later.

A bowl of white rice with chicken curry on top. there are chunks of chicken, carrots, and potatoes in a curry sauce. The curry is sprinkled with fresh parsley.

Ingredients

Grocery list for this recipe:

  • Chicken breast (boneless, skinless)
  • Yukon gold potatoes (or russet/sweet potato)
  • Red curry paste (not powder)
  • Garlic, minced
  • Fresh ginger, peeled and grated
  • Yellow onion, chopped
  • Carrots, peeled and sliced
  • Unsweetened coconut milk (13.5 oz cans)
  • Coconut cream
  • Salt
  • Cornstarch (optional, for thickening)

Exact measurements and full recipe details are in the recipe card below.

Ingredients for chicken curry. There are three peeled potatoes, two carrots, two chicken breasts, and curry paste, garlic, onion, cream, and salt.

How to Make Chicken Curry in the Instant Pot

This is an easy, straightforward recipe. Here are the main steps; follow the recipe card below for exact times and quantities.

  • Preheat the Instant Pot on High Sauté. When hot, add oil, red curry paste, garlic, ginger and chopped onions. Sauté until fragrant and the onions are tender.
  • Add the sliced chicken and sauté until coated and no longer pink.
  • Gently add potatoes and carrots, then pour in the coconut milk and stir to combine.
  • Turn off Sauté, lock the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
  • Allow a 5–10 minute natural pressure release, then open the lid, stir, and switch to Sauté until the curry begins to boil.
  • Stir in coconut cream to taste (start with 1/4 cup and add more if you want it sweeter). To thicken, mix cornstarch with water and drizzle into the boiling curry while stirring until it reaches your desired consistency.
  • Season with salt and pepper, garnish with cilantro, and serve.

An instant pot with cubed chicken, carrots, and potatoes in a curry sauce.

Serving Suggestions

This curry is excellent served over white Jasmine rice, but basmati or plain long-grain rice also work well. You can enjoy it on its own with a side salad or warm naan. A cooling mango lassi makes a lovely beverage to pair with it.

A bowl of rice topped with chicken curry. There are lime wedges on the edge of the bowl and forks and spoons next to the bowl. Another bowl of curry is in the background.

Potato Tips

Yukon gold potatoes are my preference for curry because of their creamy texture and flavor. Russets, red potatoes or sweet potatoes can be used instead, depending on what you have on hand.

A large bowl of chicken curry. There are chunks of chicken and potatoes in a bright curry sauce. Parsley leaves and lime wedges are in the background, and a fork and spoon are next to the bowl of curry.

Quick Curry FAQs

Is curry Indian or British?
Curry refers to dishes with a variety of spices originating in South Asian cuisines. The term “curry” as used widely in English was popularized by the British, but many regional dishes in India and neighboring countries form the basis of what we call curry today.

Is curry healthy?
Curry often includes lean meat and vegetables in a spiced sauce. With plenty of vegetables and reasonable portion sizes, it can be part of a nutritious meal.

Will curry cause heartburn?
Spicier curries can trigger acid reflux or heartburn for some people. This particular recipe is mild; adjust the heat to your preference.

Red vs. yellow curry?
Yellow curry tends to be milder and slightly sweet, while red curry is typically bolder and spicier.

Jasmine vs. long grain rice?
Nutritionally they’re similar. Jasmine is a fragrant long-grain rice with a soft, slightly sticky texture when cooked. Long grain white rice is less sticky and has a different mouthfeel.

A bowl of white rice topped with chicken curry. There are chunks of chicken, potatoes and carrots in a curry sauce. It is sprinkled with fresh parsley and there are three lime wedges on the edge of the bowl. A container of salt and pepper are in the background.

This chicken curry is subtle, slightly sweet, and family-friendly. If you think you don’t like curry, try this milder version — it may surprise you.

A bowl of chicken curry with chunks of chicken, potatoes and carrots in a curry sauce. Fresh parsley leaves are sprinkled on top and there is an instant pot, and lime wedges in the background.

Related Recipes

  • Coconut Chicken Curry
  • Chicken Curry Casserole
  • Pineapple Coconut Chicken Curry

More Instant Pot Chicken Ideas

  • Instant Pot Honey Chicken
  • BBQ Whole Chicken (Instant Pot)
  • Mexican Poblano Chicken (Instant Pot)
  • Cilantro Lime Chicken Burrito Bowls
  • Chicken Noodle Soup (Instant Pot)

Instant Pot Chicken Curry with Potatoes

A simple coconut curry sauce simmered with chicken, potatoes and carrots. Serve over rice or with naan.

Prep: 15 mins • Cook: 20 mins • Total: 35 mins • Servings: 8

Ingredients

  • 4 ounces red curry paste (not powder)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1/2 yellow onion, chopped
  • 2 chicken breasts, boneless skinless, sliced
  • 3 Yukon Gold potatoes, chopped
  • 2 large carrots, peeled and sliced thin
  • 2 cans unsweetened coconut milk (13.5 oz each)
  • 1/2 can coconut cream
  • 1 tablespoon cornstarch (optional)
  • 2 tablespoons water (if using cornstarch)
  • 1 teaspoon salt, or to taste

Instructions

  1. Preheat the Instant Pot to High Sauté. When hot, add a drizzle of oil, curry paste, garlic, ginger and onions. Sauté until fragrant and onions are tender.
  2. Add the chicken and sauté until coated and no longer pink.
  3. Gently add the potatoes and carrots.
  4. Pour in the coconut milk and stir to combine.
  5. Turn OFF Sauté mode. Lock the lid, set the valve to SEALING, and cook on manual high pressure for 10 minutes.
  6. Allow a 5–10 minute natural pressure release.
  7. Open the lid, stir, then switch to Sauté on high until the curry starts to boil.
  8. Stir in 1/4 cup coconut cream and taste. Add the remaining 1/4 cup if you prefer it sweeter.
  9. Optional: for a thicker sauce, mix cornstarch with water and, with the pot boiling, drizzle the slurry in while stirring until slightly thickened.
  10. Season with salt and pepper to taste and serve garnished with cilantro.

Recipe Notes

Store leftovers in the refrigerator for up to 2 days. For longer storage, freeze.

Nutrition (approx.)

Serving size: 0.75 cup • Calories: 400 kcal • Carbs: 17 g • Protein: 17 g • Fat: 31 g • Saturated Fat: 26 g • Sodium: 390 mg

Nutrition information is an estimate.

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A bowl of white rice with chicken curry on top. there are chunks of chicken, carrots, and potatoes in a curry sauce. The curry is sprinkled with fresh parsley.