Instant Pot Chicken Curry

instant pot chicken curry
Photo: Bryan Gardner
Prep Time:
20 mins
Total Time:
30 mins

This instant winner recipe puts a delicious chicken curry on the table in about 30 minutes—as much time as it would take a (speedy) takeout order to be delivered. Made with chicken thighs, warm spices like coriander and cumin seeds, and zippy fresh garlic and ginger, this dish packs a lot of flavor into just one pot. Before starting, put on a pot of fluffy rice to serve on the side, and the whole dinner will be ready at the same time.


  • ¼ cup ghee or vegetable oil

  • 1 yellow onion, thinly sliced (2 cups)

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon grated fresh ginger (from a 2-inch peeled piece)

  • 1 tablespoon grated garlic (from 4 cloves)

  • 2 tablespoons tomato paste

  • 2 teaspoon cumin seeds, lightly crushed

  • 2 teaspoon coriander seeds, lightly crushed

  • 1 teaspoon Spanish paprika

  • ½ teaspoon chili powder

  • 1 cinnamon stick

  • ¾ cup low-sodium chicken broth or water

  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces

  • Steamed rice, warmed flatbread, yogurt, fresh cilantro leaves, and lime wedges, for serving


  1. Melt ghee in a 6-quart multicooker set to the high "Sauté" setting. Add onion and season with salt and pepper. Cook, stirring often, until soft and golden brown, 10 to 12 minutes. Add ginger, garlic, tomato paste, cumin, coriander, paprika, chili powder, and cinnamon stick; cook, stirring, until fragrant, 1 to 2 minutes. Stir in broth.

  2. Toss chicken with 1 teaspoon salt and 1/4 teaspoon pepper; add to pot. Secure lid of multicooker; adjust vent to seal. Cook on high "Pressure Cook" setting for 4 minutes. Once time is complete, turn off machine and manually release pressure; carefully remove lid. Serve curry over steamed rice with warmed flatbread, yogurt, cilantro leaves, and lime wedges on the side.

Cook's Notes

Ghee is butter that has been melted slowly to separate the liquid butter from the milk solids, which sink to the bottom. You can make it at home or find it on the shelf of most supermarkets.

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