Instant Pot Chicken Curry

Don't Make These Mistakes

Scrape the base after frying the spices.

Use thighs, not breast.

Add the cream after pressure cooking.

Serve with rice to soak up the sauce.

Making Instant Pot Chicken Curry

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Set the pot to sauté. Heat the oil and cook the onions for 10 minutes until golden. Add the garlic, ginger, curry powder and turmeric for 1 minute.

   Mark done Start 10 min timer

2. Add the tomatoes and water and scrape the base clean. Stir in the chicken and salt.

   Mark done

3. Lock the pressure cooker lid and pressure cook on high for 8 minutes. Release the pressure quickly.

   Mark done Start 8 min timer

4. Stir in the cream and use the sauté setting for 3 minutes if the sauce is thin. Scatter with the coriander.

   Mark done Start 3 min timer

Leftovers, Reheating and Keeping

Keeps in the fridge for up to 3 days. Freezes for up to 3 months. Reheat until steaming throughout.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Rice
• Naan
• Raita
• Mango chutney

Questions and Answers

Instant Pot Chicken Curry Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.