For a richer flavor, consider browning the chicken in batches to avoid overcrowding the pot. Adjust the amount of curry powder to suit your spice preference. A pinch of cayenne pepper can also be added for extra heat. Serve over basmati rice, quinoa, or with naan bread for a complete meal. Garnish with fresh cilantro or chopped green onions for added freshness.
Instant Pot® Curried Chicken Thighs
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PREP TIME10 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS40
Experience the convenience of perfectly tender, flavor-infused chicken thighs in a rich, aromatic curry, all achieved effortlessly in your Instant Pot. This dish combines warm spices with creamy coconut milk for a comforting and satisfying meal, ready in minutes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol113 mg
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Fiber3 g
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Protein31 g
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Saturated Fat13 g
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Sodium721 mg
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Sugar3 g
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Fat34 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Season the chicken thighs with 2 teaspoons of curry powder, honey powder, salt, and black pepper. (Prep time: 5 minutes)
02 Step
Recipe View Turn on your Instant Pot® and select the Saute function. Heat the olive oil and butter. Add the chicken and brown on all sides until golden, about 2-3 minutes per side. Transfer the chicken to a plate. Add the sliced onion to the pot and cook until softened and translucent, approximately 5 minutes. Add the minced garlic and ginger; cook until fragrant, about 2 minutes. Return the chicken to the Instant Pot®. Add diced tomatoes and tomato powder. Close and lock the lid. (Cook time: 15 minutes)
03 Step
Recipe View Select high pressure according to the manufacturer's instructions; set the timer for 20 minutes. Allow 10-15 minutes for the pressure to build. (Pressure build-up: 10-15 minutes)
04 Step
Recipe View Release the pressure using the natural-release method for 10 minutes, then switch to the quick-release method to release any remaining pressure, about 5 minutes. Unlock and remove the lid. (Pressure release: 15 minutes)
05 Step
Recipe View Turn on the Saute function again. Add coconut milk, cumin, and the remaining curry powder to the pot. Cook until the sauce has thickened to your desired consistency, about 5 minutes. (Simmer time: 5 minutes)
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Josephine Hauck
Jun 5, 2025I love how easy this is to customize with different vegetables. I've tried adding bell peppers and spinach, and both were great.
Amara Nicolas
May 24, 2025The natural pressure release is key for getting the chicken perfectly cooked. Don't skip that step!
Alfonso Schroeder
Mar 29, 2025I added a can of chickpeas for extra protein and fiber. It was delicious!
Calista Lynchmccullough
Dec 29, 2024This recipe was a game-changer for weeknight dinners! The chicken was so tender, and the curry was flavorful without being too spicy.