When you’re craving something rich, creamy, and packed with bold spices, nothing hits the spot like a homemade curry. But let’s be honest—traditional curry recipes can take hours to prepare.
That’s where the magic of instant pot recipes comes in. With just a handful of ingredients and minimal effort, you can create a restaurant-quality creamy curry chicken in a fraction of the time.
Why You’ll Love This Dish
This dish is the ultimate comfort food with its velvety texture and aromatic flavors. It’s inspired by classic Indian-style curries but simplified to fit into your busy schedule.
The combination of Greek yogurt, coconut milk, and heavy cream gives the sauce a luscious consistency while warming spices like garam masala, cumin, and turmeric bring out a deep, earthy taste.
Using an instant pot means you get all the depth of slow-cooked flavors without spending hours in the kitchen.
Tips for the Perfect Creamy Curry Chicken
To ensure your curry turns out just right every time, keep these tips in mind:
- Use boneless, skinless chicken thighs – They stay tender and juicy under pressure cooking. If you prefer chicken breasts, be sure to cut them into smaller pieces to prevent overcooking.
- Sauté the spices – Toasting the spices in butter before pressure cooking enhances their flavors and prevents the dish from tasting raw.
- Don’t stir the yogurt in too soon – Greek yogurt adds a wonderful tang, but stirring it in early may cause it to curdle. Instead, let it sit on top of the ingredients and mix it in later.
- Make a cornstarch slurry – This thickens the sauce to the perfect consistency without making it too heavy.
Easy Substitutions & Customizations
One of the best things about instant pot recipes is their flexibility. Here are some simple swaps to make this dish fit your dietary preferences:
- Make it dairy-free – Replace the Greek yogurt and heavy cream with extra coconut milk for a completely dairy-free version.
- Turn up the heat – Add more cayenne pepper or a diced chili for an extra spicy kick.
- Swap the protein – Try this curry with shrimp, tofu, or even chickpeas for a vegetarian-friendly version.
- Add vegetables – Stir in bell peppers, spinach, or peas to add more nutrients and texture.
What to Serve with Creamy Curry Chicken
This dish pairs beautifully with a variety of sides, making it versatile for any occasion. Serve it with warm naan bread to soak up the sauce or spoon it over fluffy basmati rice for a complete meal.
If you’re keeping it low-carb, cauliflower rice or roasted vegetables are excellent alternatives. A side of fresh cilantro and a squeeze of lime will brighten up the flavors even more.
Why the Instant Pot Is Amazing
If you haven’t jumped on the instant pot bandwagon yet, this recipe is a great reason to start. The pressure cooking function allows the chicken to absorb all the spices and flavors in just minutes, creating a dish that tastes like it’s been simmering all day.
With its rich, creamy texture and deep, spiced flavors, this instant pot creamy curry chicken is sure to impress.
Instant Pot Creamy Curry Chicken
Ingredients
Cooking Base:
- 8 tbsp (1 stick) salted butter
- 1 large or 2 medium yellow onion, diced
- 6 cloves garlic minced
- ½ tbsp ginger minced
Chicken & Spices:
- 3 lbs boneless, skinless chicken thighs cut into bite-size pieces
- 1 tbsp paprika
- 4 tsp garam masala divided
- 1 tsp ground cumin
- ½ tsp turmeric
- 1½ tsp seasoned salt divided
- ½ tsp cayenne pepper optional
Sauce Ingredients:
- 1 14.5-oz can diced tomatoes (with juices)
- 1 cup unsweetened coconut milk thin consistency
- ½ cup Greek yogurt
- 2 tbsp cornstarch
- 1 6-oz can tomato paste
- ½ cup heavy cream
For Serving:
- Fresh cilantro
- Naan
Instructions
- Sauté Aromatics: Turn the Instant Pot to Sauté mode and set it to High/More. Melt the butter in the pot, then add the diced onion, garlic, and ginger. Sauté for about 5 minutes, stirring occasionally, until the onion softens and starts to brown slightly.
- Cook Chicken & Spices: Add the chicken to the pot and cook for about 2-3 minutes, until the edges start turning opaque but aren’t fully cooked. Sprinkle in paprika, 3 teaspoons of garam masala, cumin, turmeric, ½ teaspoon seasoned salt, and cayenne (if using). Stir well and sauté for another minute.
- Add Tomatoes & Coconut Milk: Pour in the diced tomatoes (with their juices) and coconut milk. Top with Greek yogurt, but do not stir it in—just let it sit on top.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the Sealing position. Select Manual/Pressure Cook on High Pressure for 8 minutes. Once done, quick release the pressure.
- Prepare Cornstarch Slurry: While the pressure releases, mix 2 tbsp cornstarch with 2 tbsp water in a small bowl to create a slurry. Set aside.
- Final Sauce Enhancements: Open the lid and stir in tomato paste, heavy cream, the remaining teaspoon of garam masala, and the last teaspoon of seasoned salt. Set the Instant Pot to Sauté (More/High) and bring the mixture to a simmer. Stir in the cornstarch slurry and cook for 30 seconds until the sauce thickens. Turn off the Instant Pot and let the curry sit for 5 minutes.
- Serve & Garnish: Spoon the creamy curry chicken into bowls and garnish with fresh cilantro. Serve hot with naan on the side.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.